Urgent Event

Sales and Guest Maintenance - The functions of the Manager in this area are being performed competently when;
- Discussions on events and group reservations are managed
- Offers and contracts and general correspondence with clients are drawn up
- Written, telephone and personal contacts with customers are planned and organized and these contacts are supervised
- New customers are acquired in all segments, focusing on assigned segments to ensure restaurant plan is met

Offers, options and cancellation for repeat bookings, outside catering and social events are monitored

Accurate data of accounts - production, lost business, repeat business - is maintained
- Loyalty of accounts is maintained
- Attend management meetings as needed
- Restaurants tours with clients are conducted

Guest Satisfaction - The function of the Manager in this area is being performed competently when;
- Support and clear communication for events is provided to the sales coordinator and Operation managers
- Completeness of invoices on the day following the event and payment of the invoices on time is controlled
- Deposit guidelines are adhered to
- Follow up and decision deadlines are checked daily
- All clients are welcomed once the event is in house and regular contact is kept with the client during the event

Communication with Other Departments - The functions of the Manager in this area are being performed competently when;
- Sales and marketing activities are supported and participated in
- All necessary reports are drawn up and distributed
- Function Sheets are drawn up and distributed
- Communication Meeting is participated in

The Manager is aware of which companies are using which competition.

Knowledge of the Products - The function of the Manager in this area is being performed competently when;
- The Manager is fully familiar with set company agreements company rules
- Customer index file (Accounts and Contacts) is managed and updated
- Manager is fully versed with the product details and offerings of respective restaurants.

Day-to-day, hands-on operational control of the assigned business operation projects and operates within the given budget to achieve client / customer satisfaction and good reputation in the local market place. In coordination with the HOD, you should take necessary corrective action to improve the operational performance

Control the labour cost; plan the staff requirements, staff allocation & staff control, daily briefing & training for all staff to perform their duties in conformity with health & safety requirements & to get best performance and productivity. You should take necessary action to manage with minimum staffing level.

You will be responsible for food cost control, menu planning and menu implementation to minimize the food cost and maximize the operating contribution from each contract catering unit / location and projects.

Achieve and maintain high standards of operational performance while maintaining the budgeted cost factors at each operational unit, project.

Arrange the supply and logístical support of the assigned operations, locations, and projects assigned under your supervision.

Conduct and implement health & safety audit at each assigned operational unit / location, project and report to the HOD.

Ensure that the quality and standards of food and service are always maintained up to the mark.

To increase, improve & upgrade overall business standard, so as to achieve ultimate customer satisfaction while observing the allocated budgetary limits. In the event of drop down in the food quality, service standards, you shall immediately implement the corrective action, recommended by the HOD for improving the standards.

Visit each operational unit / location, projects, meet the client representatives and review the catering operational issues and clients’ queries, complaints on site and report to the HOD on day-to-day activities at the site.

Develop good working / business relations with existing clientele to improve & secure additional business, referral business.

Under the guidelines and supervision of the HOD you will be responsible for planning, coordination and mobilization of new business operation, projects and units in Qatar.

Conduct extensive market research and competitor mapping activities leading to future strategies; identification of opportunities related to hospitality & allied services & thereafter their conversion into contracts.

Assist the HOD in preparing proposals / costing for the new projects; actively participate in preparation of prequalification documents, tender documentation and timely submission of tenders.

To greet and welcome the guests, offer menu card and assist in taking orders, promote suggestive selling to increase the average sales revenue.

To achieve maximum customer satisfaction for our food taste and quality of service to increase the guest turnover.

To ensure that the work area and stations are tidy and should maintain cleanliness