Restaurant / Club Manager - Waldorf Astoria Lusail

2 months ago

Doha, Qatar Hilton Full time

Restaurant / Club Manager - Waldorf Astoria Lusail Doha

A Restaurant / Club Manager is responsible for managing Beach Club Day & Night operations to deliver an exceptional Guest and Member experience while training staff and working within budgeted guidelines.

**What will I be doing?**

The Restaurant / Club Manager is responsible for overseeing the Beach Club's daily operations, ensuring efficient service, exceptional customer experiences, and compliance with financial and legal requirements. Specifically, you will be responsible for performing the following tasks to the highest standards:
**Objectives & Goals**
- Effectively oversee and direct the Beach Club in a smooth and operational manner
- Manage all staff members in the agreed standard of food & beverage service during shift
- Guide and lead by example in all areas of venue conduct
- Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food
- Train and develop employees, ensuring they have the necessary skills to perform their duties
- Promote the safe use of the Club, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations
- Respond to any changes in the Club as dictated by the needs of the operations and the company
- Able to meet financial targets
- Ability to comply with all Food and Beverage brand standards
- Ability to work under pressure
- Excellent grooming standards
- Willingness to develop team members and self
- Flexibility to respond to a range of different work situations

**Job Activities**

**Customer Service**
- To provide a friendly, courteous and professional service at all times
- To provide a quick and efficient service
- To demonstrate a high standard of personal appearance and ensuring good personal hygiene
- To ensure the agreed standards of food service are adhered to at all times
- To manage employees ensuring that the correct standards and methods of service are maintained
- To ensure the efficient flow of service and standards are constantly met during service periods
- To ensure all customer requests and queries are responded to promptly and effectively
- To positively deal with and learn from all customer complaints and comments
- To actively seek feedback from customers on a regular basis

**People Management**
- To build and maintain an efficient team of employees, driving the team towards the objectives of the business
- To ensure that the restaurant’s personnel budgets are strictly adhered to
- To recruit and select employees to the agreed staffing levels
- To develop a learning culture and to ensure that all team members feel valued and rewarded
- To produce employee rosters to ensure employee levels match the needs of the business
- To ensure all new employees attend induction
- To promote the training and development of staff to ensure standards are maintained, and monitor all training and development within the department
- To manage all employees in line with the agreed skills and standards, giving regular feedback and appraisals
- To manage all disciplinary and grievance issues within the department
- To assess staff performance against the agreed skills and standards
- To constantly monitor the grooming and personal hygiene of the team

**Department Responsibilities**
- To ensure the department is maintaining its agreed level of operating performance at all times
- To communicate and delegate activities to the team
- To ensure all up selling opportunities are maximized within the department
- To direct the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service
- To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved
- To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
- To prepare department budgets or re-forecast, as requested by the General Manager For Restaurants & Bars
- To ensure all department staff work hygienically and productively
- To ensure the standards and controls for health and safety, hygiene, risk assessments, COSHH, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors
- To ensure that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment
- To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary
- To manage along with the Human Resources department, the completion of all administrative documentation including processing all new starters onto payroll and the Tronc scheme.
- To have a detailed knowledge of department and hotel brand standards and be able to explain the standards to the team
- To create and implement sales promotions and staff incentives, strictly requiring the

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