To ensure that the Coffee Shop
outlets are managed as successful independent profit, ensuring maximum guest
satisfaction, thorough planning, organizing, directing, and controlling the
Food and Beverage operation and administration.
Main duties:
1. To ensure that Coffee Shop outlets are
managed successfully as an independent profit center
2. To ensure that each outlet is being
managed and accountable for their profitability.
3. To co-ordinate the formulation of the
Annual Operating Budget in determining outlet projected revenues and expenses,
operating equipment and FF & E requirements, in line with the compilation
of the Annual Business Plan.
4. To monitor all costs and to recommend
measures to control them.
5. To ensure that the Departmental
Operations Budget is strictly adhered to.
6. To establish concept statements for each
individual outlet and monitor carefully the response by the clients in order to
make changes to the concept as and when necessary, after concept changes have
been approved by Chairman.
7. To ensure that all outlets are managed
efficiently, according to the established concept statements.
8. To ensure that correct operating
standards are adhered to in order to achieve the level of service established
in the Departmental Operations Manual.
9. To assign responsibilities to his
assistant and outlet teams and to check their performance periodically.
10. To represent the Coffee Shop outlets to the
Chairman.
11. To monitor service and food and beverage
standards in all outlet and restaurants and to assist during peak periods. To
work with the Outlet Managers, Waiters and respective Chef's de Cuisine to take
corrective action where necessary.
12. To handle all guest complaints, requests
and enquiries on food, beverage and service.
13. To establish a rapport with guests,
maintaining good guest relationships.
14. Verifies frequently that only fresh
products are used in food preparation. Liaise daily with Executive Chef on food
trends, quality and creative ideas.
15. Ensures with Executive Chef that the food
in the Coffee Shop is better than the competitors.
16. To ensure that all Operations Manuals are
prepared and updated.
17. To co-ordinate the formulation of the
Annual Marketing Plan for each profit center with marketing activities which become
part of the Annual Business Plan.
18. To ensure that all Forms and reports are
forwarded to the concern Departments
19. To conduct daily operations briefings
20. To conduct monthly Meeting.
21. To identify market needs for both Coffee
Shop guests and the local market.
22. To monitor and analyze the activities and
trends of competitive restaurants.
23. To ensure that all Management Teams are
fully aware of market needs and trends and that their products meet these
requirements.
24. To recruit and select waiters, servers and
crews who are able to work within the decentralized management philosophy.
25. To train and develop employees so that they
are able to operate independently within their own profit centers.
26. To ensure that each Outlet Head plans and
implements effective training programs for their staff with the Training
Manager and Departmental Trainers.
27. To develop departmental trainers and assign
training responsibilities with coordination with the Human resources department.
28. To conduct yearly performance appraisals of
management personnel.
29. To supervise the employees within the
department, ensuring that the correct standards and methods of service are
maintained as stated in the Departmental Operations Manual.
30. To ensure that all employees have a
complete understanding of and adhere to the hotel's policies relating to Fire,
Hygiene, Health and Safety.
31. To carry out quarterly, bi-yearly, yearly
inventory of operating equipment.
Other duties:
1. To ensure that all employees report for
duty punctually wearing the correct uniform and name badge at all times.
2. To assist in the building of an efficient
team of employees by taking an active interest in their welfare, safety and
development.
3. To ensure that all employees provide a
courteous and professional service at all times.
4. To assist in the training of the
employees ensuring that they the necessary skills to perform their duties with
the maximum efficiency.
5. To supervise the employees within the
department, ensuring that the correct standards and methods of service are
maintained as stated in the Department’s Operation Manual.
6. To ensure that the Department’s
Operational Budget is strictly adhered to and that all costs are strictly
controlled.
7. To ensure that all employees have a
complete understanding of and adhere to the Company Rules and Regulations.
8. To carry out any other reasonable duties
and responsibilities as assigned.
Job Details
| Posted Date: | 2019-04-03 |
| Job Location: | Doha, Qatar |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
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