• Manage, motivate and train front line staff to achieve consistently high standards of customer service in accordance with company policies.
• Manage and monitor daily operations to include the physical presentation of all outlets, food and beverage service, customer interaction and maintain a high degree of visibility.
• Oversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.
• Ensure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.
• Implement and monitor revenue enhancement activities including but not limited to the introduction of specials, promotions, up-selling and menu re-engineering to achieve and exceed average sales per customer revenue targets and capture rates
• Ensure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.
• Manage and report on breakages and replacements, inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral.
• Receive and act on customer feedback. Ensure formal internal escalation procedures are in place to receive and act on complaints through effective service recovery procedures including personal intervention to achieve appropriate resolutions.
• Build and maintain a culture of high quality customer service in all aspects of the F&B operations in accordance with company standards.
• Maintain awareness of current and future trends in the food service industry and be prepared to make well considered recommendations to introduce changes that will benefit the F&B operations in support of the company’s customer service and financial objectives.
• Be hands on for all major events, functions and banquets and day to day operations.
• Actively lead marketing and promotional activities in consultation with the hotel sales department in support of the company’s customer service and financial objectives.
• Introduce new cost effective concepts, products, promotions and service innovations to improve revenues and enhance the customer experience.
• Regularly review the menu in consultation with the Head Chef to replace slow selling items with higher sales volume dishes that are accurately costed to achieve forecast profit margins.
  
  

FINANCIAL RETURN

• Achieve revenue and profit targets across all outlets (The Social, conference and banquets, and in-suite dining)
• Constantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&B operations objectives.
• Control expenses in line with agreed costs of sales, labour costs and approved expense budgets.
• Ensure daily cashiering reports are properly audited and that all transactions/postings for the F&B outlets are correctly recorded including supporting documents for rebates, adjustments, management use and city ledger accounts.
• Monitor and maintain operating supplies and equipment inventory
• Prepare and submit the annual F&B budget in accordance with internal reporting guidelines.
• Research, prepare and submit the annual CAPEX budget in consultation with the finance department
• Ensure minimum stock levels/inventory management controls are adhered to at all times to facilitate the uninterrupted operation of the F&B department.
• Conduct periodic inventory of stock, OSE, consumables and F&B assets in coordination with the finance department.
• Initiate and implement promotional activities, sales/yield strategies and selling techniques to enhance average cover spend, capture rates and revenue targets.
• Submit monthly food and beverage reports including forecast reports on time
• Achieve revenue and profit targets in accordance with the approved F&B budget
• Achieve a customer satisfaction index score of 85%
• Achieve F&B cost of sales and expense item targets
• Achieve F&B staff development and training targets
• Achieve F&B department staff engagement score (VOF) of 85%
• Complete periodic supplier reviews in accordance with the annual business plan and in accordance with company policy
• Innovation and business development
  
  

RESPONSIBLE BUSINESS

• Comply with and ensure adherence to all of the hotel’s policies and procedures
• Comply with all occupational health and safety policies and procedures
• Attend all scheduled meetings and carry out required actions.
• Communicate and follow through with concerned departments to address any and all hygiene, maintenance, IT, human resources, financial and communications issues.
• Delegate workload to subordinates fairly and consistently while continually striving to improve product and service delivery
• Conduct regular supplier reviews in accordance with company guidelines to ensure the hotel achieves best quality and best price in all dealings.
• Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
• Maintain a positive and professional attitude at all times
  
  

GENERAL

• Communicate effectively (written and verbal) with all other departments.
• Attend trade shows, promotions, client meetings, sales calls and other related interactions with outside parties to establish awareness of and to promote sales.
• Attend meetings, training sessions and any other required meeting or training session.
• Innovate and introduce new concepts and ideas to continuously develop the F&B services.
• Ensure safe work practices are adopted at all times and report any OHS concerns immediately to your direct manager or HR Manager.
• Proactively display and embrace the company’s ROC.IT core values
• Performs any additional or special duties, as directed by the management including acting as hotel manager on duty on a rotating roster
  
  

PERSONAL CHARACTERISTICS

Education And Experience

• Hold an under graduate degree in Hotel and Restaurant Management, Catering Management and/or formal hospitality industry qualifications at a recognized institute
• Possess a minimum of 4-5 years’ food and beverage experience in a high quality multi-outlet environment with exposure to all facets of catering and food service including banquets, conferences, room service and a la carte restaurants
• Minimum of 3 years’ experience as an assistant manager F&B in a 5-star hotel
• Must demonstrate positive career progression including prior responsibility for the financial performance of job role performed
  
  

Technical/ Skills

• Able to interpret and act on all financial reporting aspects of the F&B department
• Practical understanding of customer behaviour, effective promotional activities, service leadership and people management skills
• Able to initiate and execute strategies in support of operational requirements
• Well-developed salesmanship
• Able to control expenses and identify revenue generating concepts.
• Competent use of Microsoft Word, Excel and email applications, Micros POS and F&B Materials Control system
• Effective communicator with competent verbal and written English language skills
• Effective organisational and co-ordinating skills, able to manage multiple assignments and projects
• Technically proficient food and beverage service skills.
  
  

Personal Attributes

• ‘Can do’ attitude and high levels of energy
• Team oriented with an ability to engage and lead others
• Self-motivated and able to take the initiative
• Customer service focused
• Professionally groomed
• Ability to adapt to change, asses and make decisions using available information and follow through to conclusion
• Ability to remain calm under pressure
• Able to commit to work according to the demands of the business
• Socially confident and outgoing
  
  

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.