Operational
1. Perform responsibilities to the standards of performance as detailed in the Operations Manual to ensure the efficient operation of the business unit.
2. Perform department specific policies, procedures and training requirements as stated in HACCP Manual.
3. Comply with all Health & Safety and Workplace Safety and insurance legislation.
4. Ensure that guest needs are met by providing an efficient and professional service.
5. Promote the identity of the business unit by building rapport and a sense of personalized service towards guests.
6. Make recommendations to Management for modernization of equipment, service methods, presentation and improved guest satisfaction.
7. Coordinate with colleagues whenever necessary regarding operational challenges.
8. Participate in regular meetings and briefings as may be scheduled.
9. Understand and abide by all safety rules, emergency procedures and fire prevention regulations.
10. Inform Management of any repair work as soon as identified.
11. Convey to Management any guest needs or requests with regards to food and other supplies.
12. Competent in the method of preparation and the standard recipe for every menu item in his particular kitchen, and follows the procedures at all times.
13. Maintains and cleans all work areas, kitchen equipment and utensils to the standards of cleanliness and hygiene required by Salam Hospitality.
14. Ensure service readiness with regards to stations and other mise-en-place.
Marketing & Development
1. Be continually aware of all business unit services and activities to be able to promote the various offerings.
2. Constantly strives to develop and increase sales in order to increase profitability.
3. Provide Management with creative ideas to project and enhance the business units image, increase level of service, guest convenience, or methods to increase revenue.
Financial & Legal
1. Ensure all transactions are according to company's financial and legal policies and code of ethics.
2. Contribute to profitability of the business unit by controlling costs in own area of responsibility.
Human Resources
1. Participate in any scheduled training and development programs that may improve personal or departmental standards.
2. Ensure that relationships with colleagues are in harmony, maximizing team spirit and cooperation to the good of the business unit.
3. Report for duty punctually, maintaining a high standard of personal grooming and hygiene, wearing correct uniform and nametag at all times.
Administration
1. Understand and adhere to company policies and procedures.
2. Respond to any changes in the Food and Beverage function as dictated by the industry, company or business unit.
3. Take on additional tasks and responsibilities as assigned by Management.
Job Details
| Date Posted: | 2013-09-08 |
| Job Location: | Doha, Qatar |
| Job Role: | Support Services |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
| Career Level: | Entry Level |
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