| Job Location | Doha, Qatar |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant |
| Functional Area | Not Mentioned |
Overseeing all the activities in the dining room/restaurant/lounge:Inspecting dining and serving areas, as well as all the equipment in use and storage areas for organisation and cleanliness;arranging for the replacement of dining room silverware and other supplies, as necessary;ensuring the highest quality of standards are met for service, cleanliness and profitability;making personalised recommendations on new menus and promotions; andrequesting work orders for maintenance repairs.Supervising restaurant staff:Assigning and monitoring tasks;coordinating work schedules;assisting in the hiring, management and training of new employees and junior staff;instructing the staff on how to provide high-quality service and ensure that the guests? needs are met; andensuring the staff is well-groomed and wearing the proper attire.Communicating with the guest and/or patron:Getting feedback from guests or patrons in order to ensure satisfaction with both food and service;assessing customer complaints, enquiries and recommendations, always striving to provide a better service;anticipating and addressing the customers? needs; andensuring all information provided to the guest or patron is current and accurate.Speaking with guests, patrons or staff using a clear, professional, and respectful language at all times.Maintaining a pleasant and welcoming environment for the guests? enjoyment at all times, ensuring the best dining experience, so that they always come back for the first-class service.Acting as a bridge between the kitchen and the food and beverage Servers to guarantee that a common vision is shared.Assisting on administrative operations:Settling bills and keeping records of them to ensure accurate charges are made;assisting on payrolls preparation;preparing shift reports; andusing FIFO (First In, First Out) for inventory purposes and point of sales systems, if necessary.Developing a business network of vendors and suppliers.Following all company safety and security policies and procedures at all times:Reporting accidents, injuries and unsafe work conditions to the manager;completing safety training and certifications of staff; andfollowing current safety and sanitation policies whenever managing food and beverages.
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