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Employee Dining Manager

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Raffles Hotels & Resorts Full time 90,000 - 120,000 per year

Company Description
Job Description

The Employee Dining Manager is responsible for overseeing the daily operations of the employee dining facilities at Raffles & Fairmont Doha. This role ensures the highest standards of food quality, hygiene, and service are maintained, providing a nourishing and enjoyable dining experience for all employees. The Employee Dining Manager will work closely with the culinary and food & beverage teams to ensure a well-balanced and diverse menu, effective cost control, and adherence to health and safety standards.

Key Responsibilities
Operational Management

  • Oversee the daily operations of the employee dining areas, ensuring high-quality food service and a pleasant dining environment.
  • Develop and implement efficient workflows to enhance service speed and efficiency.
  • Monitor food preparation and presentation to maintain consistency in quality and taste.
  • Ensure compliance with food safety regulations, hygiene standards, and HACCP guidelines.

Menu Planning & Food Quality

  • Work closely with the Executive Chef to develop a nutritious and diverse menu catering to the dietary preferences of employees.
  • Regularly review and update menu offerings based on employee feedback and seasonal availability of ingredients.
  • Conduct regular food tastings and quality checks to maintain high culinary standards.

Employee Engagement & Satisfaction

  • Gather and analyze feedback from employees to continuously improve dining offerings and overall experience.
  • Organize occasional themed dining experiences and special menu days to enhance employee satisfaction.
  • Foster a welcoming and comfortable environment in the employee dining areas.

Cost Control & Budgeting

  • Manage inventory, procurement, and cost control measures to maintain budgetary guidelines.
  • Work with suppliers to source high-quality ingredients at competitive prices.
  • Monitor food waste and implement strategies to minimize unnecessary expenses.

Team Leadership & Training

  • Supervise, train, and develop the employee dining team, ensuring high standards of service and professionalism.
  • Conduct regular performance evaluations and provide constructive feedback.
  • Foster a positive work culture, encouraging teamwork and collaboration.

Qualifications & Experience

  • Minimum of 3-5 years of experience in a similar role, preferably in a luxury hotel or large-scale corporate dining environment.
  • Degree or diploma in Hospitality Management, Culinary Arts, or a rela

Qualifications
Qualifications & Experience:

  • Minimum of 3-5 years of experience in a similar role, preferably in a luxury hotel or large-scale corporate dining environment.
  • Degree or diploma in Hospitality Management, Culinary Arts, or a related field.
  • Strong knowledge of food safety regulations, HACCP, and hygiene standards.
  • Excellent leadership and team management skills.
  • Strong organizational and problem-solving abilities.
  • Ability to work in a fast-paced environment while maintaining attention to detail.
  • Proficiency in Microsoft Office and inventory management systems.

Personal Attributes

  • Passionate about food quality and employee satisfaction.
  • Strong communication and interpersonal skills.
  • Ability to multitask and prioritize workload effectively.
  • Positive attitude and a hands-on approach to management.
  • Culturally sensitive and able to work with a diverse workforce.