| Job Location | Doha, Qatar |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Other |
| Functional Area | Not Mentioned |
JOB DESCRIPTIONSupervisor - F&BThe Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as F&B Supervisor and build your career with us.KEY ROLES & RESPONSIBILITIES To ensure that the Restaurant is managed efficiently according to the established concept statements. To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. To assign responsibilities to subordinates and to check their performance periodically. To be on the floor at all times. To assist in the operations during busy periods. To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the Restaurant is adequately equipped. To assist in conducting monthly inventory checks on all operating equipment and supplies. To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.Qualification Be proactive and use good judgement when dealing with challenging situations Act with professionalism and integrity Be transparent in your motives, methods and expected results Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division Diploma or degree in vocational hospitality, 2-3-year experience in 4-5-star Hotel
Keyskills :
Restaurant supplies Inventory
Hilton Worldwide Holdings Inc., formerly Hilton Hotels Corporation, is an American multinational hospitality company that manages and franchises a broad portfolio of hotels and resorts. Founded by Conrad Hilton in May 1919, the corporation is now led by Christopher J. Nassetta.
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