Qureos Mentor

ABAJOUR RESTAURANT

1. Maintaining Standard Procedures a Never change any of the policies, standards, specifications of the operation.b. Accept full responsibility for any changes in the policies, standards, specifications of the operation.c. Be committed to implementing service and production standards (service sequences, production manners, etc) understanding that these have been developed to enhance the brand.2. Daily Operations Duties Opening duties: The Team Leader is responsible for following up on the opening checklist performed by the person in charge of the opening. He/she should follow up on all the required tasks such as:a. Maintenance.b. Staff needs.c. Briefing directiond. Reservation directione. Newcomers&rsquo; trainee training plan follow upClosing Duties: The Team Leader is responsible for following up on the closing checklist performed by the person in charge of the closing. He should follow up on all the required tasks such as:a. Labor cost during closing period (avoid overstaffing)b. De-briefing directionsc. Logbook follow up and proper reportingd. Correct and mistakes-free cash settlemente. Handle end of day financial reports2. Cost Control a. Follow the ordering, receiving, and storing procedures strictly.b. Always act in the best interests of the company regarding minimizing costs (food, beverage, labor and all other reachable expenses)c. Receiving: The Team Leader is responsible for receiving the goods and making sure that the quantities delivered are requested.d. Managing Inventories and breakage follows- up on all the numbers and variances that appear during the inventory. He/she is responsible of all calculations related to the variances (report appropriate deductions per department)3. Quality Control: Production and Service a. He/she is responsible for checking the quality of received food and beverage products at his/her branch.b. Ensure all received products are stored in their designated locals (dry stores, cold chambers, and freezers) properly and safely.c. Ensure that all food and products are being consistently prepared and served according to the restaurant&rsquo;s recipes, portioning, cooking, and serving standards.d. Periodically check the branch store so that a constant flow of food and beverages items is assured. (Check expiry dates, damaged products and report as necessary)e. Have a keen eye for details and be constantly aware of the &ldquo;total picture&rdquo; within the restaurant.4. Guest Service Qualitya. Is responsible for ensuring the entrance is never left unattended and all guests are welcomed in a friendly, smiling, and enthusiastic way.b. Ensure that all guests are given responsive, friendly and courteous service at all times along the standards set for the restaurant.c. Fill in where needed to ensure that guest service standards are properly met.d. Verify that guests receive the food quality set by the company.e. Participate in resolving all guests&rsquo; complaints, no matter how minor they are. Never think that wowing customers is by offers only.f. Making sure that the team is following the extra mile service with their guests during the service time.5. Cleanliness and Maintenance Responsibilitiesa. Achieve company targets in appearance of his/her branch, its sanitation and cleanliness through training of employees.b. Ensure that his/her branch is impeccably clean, pleasant, and tidy.c. Ensure that the furniture and fixtures in his/her branch are clean and in good condition. Report any deterioration as quickly as possible.d. Be responsible for all the restaurants&rsquo; properties from any misuse by staff or guests.e. Should watch for chipped small ware (chinaware and glassware) and ensure that it is taken out of circulation immediately. Should co-ordinate closely with the Stewarding staff. Report problems to the branch manager as appropriate.6. Financial Responsibilitiesa. Actively participate in making the restaurants a profitable operation, and constantly find ways to always maximize revenues.b. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policies and procedures.c. Is responsible to reach the daily target which is related to the monthly target by following the upselling procedures that increase the guest check average.d. Cash collection: If needed, the team leader oversees maintaining a healthy cycle of delivering the cash to the responsible person.7. Managing people a. May be responsible for preparing the staff schedules and posting them after seeking approval of the branch manager at least 48 hours in advance. Reviews current staffing levels when preparing the schedules.b. Train and develop capable staff members.c. Continually strive to develop the staff technically and professionally.d. Ensure that the employees know their product and are able to recommend menu items to guests. Also ensure that they have learned up-selling techniques to increase the average check.e. Be an excellent trainer and conduct training sessions him/herself, or ensure that continuous training is done in his branch and guarantee regular follow up on training in cooperation with the branch trainer and the training department.f. Ensure that the employees are always properly dressed.g. Be knowledgeable about the disciplinary actions policy and procedures to take fair and consistent actions.h. Provides feedback to the branch manager when evaluating staff members.i. Recommends promotions, transfers of staff to various branches, as well as disciplinary actions to the Branch Manager.j. Monitors vacation leave and leave accumulation of staff in the branch.8. LeadershipLead subordinates successfully into productive working methods by setting an example and utilizing all available management tools.9. Communication a. Communicate with the management (through the branch manager), colleagues and subordinates.b. Maintain a daily logbook covering all aspects of branch activities.c. Use the daily reports as an effective reporting tool to the RM and all concerned.d. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.&sect; Fluency in Arabic &amp; English is mandatory.&sect; Two or more years of employment in a related position in an international environment&sect; Must be able to work as a teamJob Type: Full-time

Supervisor

&sect; Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.&sect; Assist in training within your department and to attend training sessions when requested in line with hotel requirements&sect; Hygiene control &ndash; Cleaning Schedule. Ensure that all records for the Criterion board are maintained.&sect; SOPs for all dishes are implemented with the aid of a Chef de Partie.&sect; Training of Commis &ndash; setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef&sect; Attend all relevant meetings&sect; Be responsible for stocks and control of wastage, in according to company standards.&sect; Assist in maintaining and improving upon budgeted food cost&sect; Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.&sect; Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.&sect; Always maintain a high standard of personal appearance and hygiene.&sect; Maintain good working relationships with your own colleagues and all other departments.&sect; Be aware of the action to be taken in the event of fire.&sect; Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.&sect; Have a complete understanding of the hotel&rsquo;s employee handbook and comply with the regulations contained within.&sect; Create and maintain an effective working relationship with colleagues and Managers.&sect; Be responsible for the ordering of all fresh produce and dry goods for kitchen use.&sect; Comply with all company procedures regarding:&sect; Fire&sect; Health &amp; Safety&sect; Food Hygiene&sect; SecurityJob Type: Full-timePay: QAR2,400.00 - QAR2,600.00 per month

Demi Chef de Partie

Join ABAJOUR RESTAURANT and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

ABAJOUR RESTAURANT

ABOUT_COMPANY

Supervisor

Demi Chef de Partie