| Job Location | Doha, Qatar |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant |
| Functional Area | Not Mentioned |
Duties and Responsibilities:- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.- Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.- Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.- Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.- Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.- Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.- Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and- Maintains ambiance by controlling lighting, background music, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.- Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to jobKey Responsibilities- Inventory management, includes creating inventory checking all the stock levels ? Customer service and guest relations- Budget & cost control.- Production /kitchen Management- Daily sales reports including cash handling, transactions and banking- Navision jncludes daily bookings, supplier invoices daily ordering of the stock. ? Training for the staff on service standards, hygiene, customer service-? Audit internal and external- Loss & prevention-?Baladiya guidelines according to the local laws.
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