SCOPE OF POSITION:
To achieve the concept food and beverage revenue, profit and customer satisfaction goals, by overseeing the all the lounge operations and all relevant matters.
DUTIES AND RESPONSIBILITIES:
1. Implement the business strategies for the F&B operations aligned with the company’s overall mission, vision, values and strategies.
2. Develop the annual budget in conjunction with the Cost Controller and Owner/ General Manager.
3. Assist in the development of the marketing plan for the outlet by keeping current on competitors on a regular basis.
4. Increase sales by coaching employees on effective sales techniques.
5. Maximize productivity by using forecasting techniques to adjust scheduling.
6. Analyzing and planning restaurant sales levels and profitability. Repairing reports at the end of the shift/week, including staff control, food control and sales.
7. Create a positive environment for employees aligned with the company culture through constant communication and reinforcement.
8. Ensure that all the team delivers the concept experience by reviewing the operations from the customer’s perspective as well as from a business perspective for smooth operation and quality and best customer satisfaction.
9. Recruit and hire and train the new employees as per the standards of operations. Recognize and motivate members of the team; coach and train the team for operational excellence.
10. Inspect the lounge areas on an ongoing basis and takes appropriate steps to ensure facilities and the operations meet or exceed company standards at all times.
11. Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards.
12. Maintaining high standards of quality control, hygiene, and health and safety.
13. Checking stock levels and follow up to track the ordering supplies.
14. Responsible for the daily cash control and ensure that the cash control procedures are followed properly.
15. Helping in any area of the restaurant when circumstances dictate. And perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant
16. Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met
17. Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
18. Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train
19. Attends all meetings and /or trainings sessions as required.
20. All of the above points are not intended to be all inclusive or restrictive; other duties may be assigned as necessary.
Job Details
| Date Posted: | 2016-09-25 |
| Job Location: | Doha, Qatar |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
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