Job Description

oManage 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.
oOversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.
oEnsure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.
oImplement 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
oEnsure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.
oManage 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inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral.
oReceive 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.
oBuild and maintain a culture of high quality customer service in all aspects of the F&B operations in accordance with company standards.
oMaintain 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.
oBe hands on for all major events, functions and banquets and day to day operations.
oActively lead marketing and promotional activities in consultation with the hotel sales department in support of the company's customer service and financial objectives.
oIntroduce new cost effective concepts, products, promotions and service innovations to improve revenues and enhance the customer experience.
oRegularly 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.

What we need from you

FINANCIAL RETURN

oAchieve revenue and profit targets across all outlets (The Social, conference and banquets, and in-suite dining)
oConstantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&B operations objectives.
oControl expenses in line with agreed costs of sales, labour costs and approved expense budgets.
oEnsure 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.
oMonitor and maintain operating supplies and equipment inventory
oPrepare and submit the annual F&B budget in accordance with internal reporting guidelines.
oResearch, prepare and submit the annual CAPEX budget in consultation with the finance department
oEnsure minimum stock levels/inventory management controls are adhered to at all times to facilitate the uninterrupted operation of the F&B department.
oConduct periodic inventory of stock, OSE, consumables and F&B assets in coordination with the finance department.
oInitiate and implement promotional activities, sales/yield strategies and selling techniques to enhance average cover spend, capture rates and revenue targets.
oSubmit monthly food and beverage reports including forecast reports on time
oAchieve revenue and profit targets in accordance with the approved F&B budget
oAchieve a customer satisfaction index score of 85%
oAchieve F&B cost of sales and expense item targets
oAchieve F&B staff development and training targets
oAchieve F&B department staff engagement score (VOF) of 85%
oComplete periodic supplier reviews in accordance with the annual business plan and in accordance with company policy
oInnovation and business development
o

RESPONSIBLE BUSINESS

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

GENERAL

oCommunicate effectively (written and verbal) with all other departments.
oAttend trade shows, promotions, client meetings, sales calls and other related interactions with outside parties to establish awareness of and to promote sales.
oAttend meetings, training sessions and any other required meeting or training session.
oInnovate and introduce new concepts and ideas to continuously develop the F&B services.
oEnsure safe work practices are adopted at all times and report any OHS concerns immediately to your direct manager or HR Manager.
oProactively display and embrace the company's ROC.IT core values
oPerforms 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

oHold an under graduate degree in Hotel and Restaurant Management, Catering Management and/or formal hospitality industry qualifications at a recognized institute
oPossess 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
oMinimum of 3 years' experience as an assistant manager F&B in a 5-star hotel
oMust demonstrate positive career progression including prior responsibility for the financial performance of job role performed

Technical/ Skills

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

Personal Attributes

o'Can do' attitude and high levels of energy
oTeam oriented with an ability to engage and lead others
oSelf-motivated and able to take the initiative
oCustomer service focused
oProfessionally groomed
oAbility to adapt to change, asses and make decisions using available information and follow through to conclusion
oAbility to remain calm under pressure
oAble to commit to work according to the demands of the business
oSocially 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.