cafe operation manager – Qatar

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 job
Key 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.

Job Details

Posted Date: 2020-01-27
Job Location: Doha, Qatar
Job Role: Management
Company Industry: Catering, Food Service, & Restaurant

Preferred Candidate

Career Level: Mid Career

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