Qureos Mentor

Hot n cool

Oversees all aspects of the restaurant's operations to ensure the delivery of exceptional service and memorable dining experiences to guests. Managing the front-of-house maintaining high standards of food quality and service, and maximizing profitability. Collaborates with the Executive Chef / Head Chef and other department heads to uphold the restaurant's reputation for excellence in cuisine, ambiance, and hospitality.Key Responsibilities1. Oversee day-to-day operations of the restaurant, including dining room service, kitchen operations, and overall guest experience.2. Set and maintain high standards for service quality, cleanliness, and presentation throughout the restaurant.3. Monitor restaurant performance metrics, such as guest satisfaction scores, sales figures, and labor costs, and take corrective actions as needed.4. Train, and supervise front-of-house staff members.5. Provide ongoing coaching, feedback, and performance evaluations to ensure team members deliver exceptional service and uphold brand standards.6. Foster a positive work environment that promotes teamwork, professionalism, and employee engagement.7. Interact with guests to ensure their satisfaction and address any concerns or complaints promptly and courteously.8. Implement strategies to enhance the overall guest experience and exceed guest expectations.9. Develop and manage the restaurant budget, including revenue projections, expense control, and cost management strategies.10. Analyze financial reports, such as P&amp;L statements and sales forecasts, to identify areas for improvement and opportunities for revenue growth.11. Implement pricing strategies, menu engineering, and promotional initiatives to drive sales and maximize profitability.12. Collaborate with the executive chef / head chef and kitchen team to develop seasonal menus, special offerings, and unique dining experiences that reflect the restaurant's vision and brand identity.13. Monitor menu performance and guest feedback to make data-driven decisions about menu offerings and pricing adjustments.14. Ensure compliance with all local health and safety regulations, food safety standards, and licensing requirements.15. Conduct regular inspections of the restaurant premises to identify and address any potential safety hazards or maintenance issues.16. Overseeing inventory levels, ordering supplies, and managing food and beverage costs.17. Resolving issues that arise in the restaurant, such as customer complaints, staffing problems, or equipment malfunctions.18. Provide daily, weekly, and monthly reports to senior management include key information on sale, expenses, customer feedback and operational performance.19. Work closely with the marketing team to develop and execute marketing campaigns, promotions, and special events to attract new guests and retain existing ones.20. Ensure proper uniform and personal hygiene cleanliness at all time.21. Sending weekly Rota&rsquo;s Schedule.22. Maintain records of attendance.23. Performs other duties assigned.Qualification, Experience &amp; Knowledge-Bachelor&rsquo;s degree in hospitality, business administration or equivalent.-8 to 10 years &lsquo;experience in restaurant management in fine dining.-Strong leadership and interpersonal skills, with ability to inspire and motivate a diverse team.-Exceptional customer service skills and a passion for delivering memorable dining experiences.-Excellent communication and problem-solving abilities.- Financial acumen and proficiency in budgeting, financial analysis, and cost control.-Knowledge of restaurant operations, including food and beverage service, kitchen management, and front-of-house procedures.-Understanding of useful computer programs (MS Office, restaurant management software, POS).- Flexibility to work evenings, weekends, and holidays as required.-Willingness to work flexible hours, including evenings, weekends, and holidays.- Preferred Arab Nationality.- with Valid Food Handling Certificate- With Valid QID and NOC- Willing to join immediately.Job Type: Full-timeApplication Question(s):<ul><li>How many years work experience as a Restaurant Manager?</li><li>What is you Nationality?</li><li>Do you have a valid Food Handling Certificate?</li><li>How much is your current salary?</li><li>How much is your salary expected?</li><li>You can join immediately?</li></ul>Work Location: In person

RESTAURANT MANAGER

<ul><li>Operate and manage the pastry section of a kitchen, working together with the other chefs</li><li>Prepare a variety of baked goods</li><li>Decorate and present pastries and baked goods in a tasteful and beautiful way</li><li>Monitor and order ingredients, supplies and equipment</li><li>Meet with customers to discuss custom-made desserts or baked goods for special occasions</li><li>Ensure the bakery section of the kitchen adheres to health and safety regulations</li><li>Identify staffing needs, help to recruit new personnel and train them</li><li>Develop new seasonal recipes and menus and keep up with the latest trends</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many experience do you have as a pastry &amp; bakery Commi?</li><li>What is your Nationality?</li><li>Do you have valid food handling certificate?</li><li>how much is your expected salary?</li><li>you can join immediately?</li></ul>Work Location: In person

PASTRY/BAKERY -COMMI

Job Summary:Responsible for ensuring that all food handling, preparation, storage, and service processes comply with food safety regulations and hygiene standards. This role helps maintain a safe environment for both customers and staff by implementing and monitoring food safety systems.Key Responsibilities:<ul><li>Develop, implement, and monitor food safety and hygiene policies and procedures</li><li>Ensure compliance with local food safety regulations and international standards (e.g., HACCP)</li><li>Conduct regular inspections and audits of kitchen and food storage areas</li><li>Monitor food handling practices to ensure proper hygiene standards are followed</li><li>Provide food safety training and awareness programs for staff</li><li>Investigate food safety incidents, complaints, and non-compliance issues</li><li>Maintain accurate records of inspections, audits, and corrective actions</li><li>Ensure proper labeling, storage, and temperature control of food items</li><li>Coordinate with management to improve food safety practices</li><li>Stay updated with new food safety laws and industry best practices</li></ul>Qualifications &amp; Requirements:<ul><li>Bachelor&rsquo;s degree in Food Science, Public Health, or related field</li><li>Certification in HACCP (Hazard Analysis Critical Control Point)</li><li>Minimum 2&ndash;3 years of experience in food safety or quality assurance</li><li>Strong knowledge of food safety regulations and hygiene standards</li><li>Good communication and training skills</li><li>Attention to detail and strong problem-solving ability</li></ul>Key Skills:<ul><li>Knowledge of food safety systems (HACCP, ISO standards)</li><li>Inspection and auditing skills</li><li>Risk assessment and hazard identification</li><li>Record-keeping and documentation</li><li>Teamwork and leadership</li></ul>Working Conditions:<ul><li>Work in kitchens, food production areas, or hospitality environments</li><li>May require flexible hours, including weekends and holidays</li><li>Frequent inspections and on-site monitoring</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>How many years experience as a Food Safety &amp; Hygiene Officer?</li><li>What is your Nationality?</li><li>Do you have a car?</li><li>What is your Expected Salary?</li><li>Can you join Immediately?</li></ul>Work Location: In person

FOOD SAFETY AND HYGIENE OFFICER

We are seeking an experienced Operations Manager with a strong background in the Food and Beverage industry to lead and optimize our operational processes. The ideal candidate will have a proven track record of managing F&amp;B operations, implementing process improvements, and ensuring seamless coordination between various departments.Responsibilities:- Develop and execute operational strategies aligned with F&amp;B business goals.- Collaborate with executive management to enhance overall operational- Identify and implement improvements in F&amp;B operational processes.- Ensure compliance with industry standards and regulations.- Lead, mentor, and manage a diverse team within the F&amp;B department- Foster a positive and collaborative work environment.- Implement and enforce quality control measures for food and service.- Monitor and address customer feedback to enhance quality standards.- Develop and manage budgets for F&amp;B operations.- Implement cost control measures to maximize profitability.- Ensure compliance with food safety regulations and standards- Implement safety protocols to maintain a secure working environment.- Collaborate with marketing and service teams to enhance customer experience.- Implement initiatives to improve overall satisfaction and loyalty.Qualifications:- Bachelor's degree in Business, Hospitality, or a related field (Master&rsquo;s degree is a plus).- Proven experience in operations management within the Food and Beverage industry.- In-depth knowledge of F&amp;B operations, supply chain, and quality control.- Strong leadership and organizational skills.- Excellent problem-solving and decision-making abilities.- Relevant certifications in F&amp;B operations are advantageous.- with valid QID and NOC letter.Job Types: Full-time, PermanentApplication Question(s):<ul><li>Total years of Experience as a Operations Manager (F&amp;B Industry)?</li><li>What is your Nationality?</li><li>What is your expected Salary</li><li>You can join Immediately?</li></ul>Work Location: In person

Operations Manager - F&B

Job Summary:Responsible for all aspects of kitchen management, including menu creation, and food preparation. Ensure that all dishes are prepared to the highest standard, in a timely manner, and in compliance with health and safety regulations and must also train and supervise kitchen staff, manage inventory and food costs, and collaborate with other departments to ensure smooth operation of the kitchen.Key Responsibilities1. Collaborating with the Executive Chef to create innovative and appealing menus that align with the restaurant's concept and meet quality standards.2. Overseeing the preparation, cooking, and presentation of dishes to ensure consistency and adherence to recipes and standards.3. Managing kitchen staff, including training, scheduling, and supervising cooks, prep cooks, and other kitchen personnel.4. Maintaining high standards of food quality, freshness, and safety through proper storage, handling, and cooking techniques.5. Monitoring inventory levels, ordering supplies, and controlling food costs to maximize profitability while minimizing waste.6. Working with the Executive Chef to determine menu prices based on ingredient costs, portion sizes, and market trends.7. Ensuring compliance with health and safety regulations, including food handling procedures, sanitation practices, and cleanliness standards.8. Collaborating with the Executive Chef and other members of the management team to develop strategies for improving kitchen operations, enhancing guest satisfaction, and achieving business goals.9. Providing ongoing training and support to kitchen staff to enhance their skills, teamwork, and performance.10. Addressing any issues or concerns that arise in the kitchen promptly and effectively, finding solutions to maintain smooth operations and guest satisfaction.11. Occasionally interacting with customers to gather feedback, address concerns, and ensure a positive dining experience.12. Contributing creative ideas for seasonal specials, promotions, and menu updates to keep the menu fresh and exciting for guests.13. Leading by example, fostering a positive work environment, and inspiring kitchen staff to deliver their best work consistently.14. Being flexible and able to adapt to changes in the kitchen environment, such as fluctuations in business volume, staff shortages, or menu adjustments.15. Maintain a clean and sanitary kitchen environment, in compliance with local health and safety regulations, and oversee food storage and handling procedures.16. Coordinate with front-of-house staff, suppliers, and other departments to ensure efficient communication and smooth operation of the kitchen.17. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.18. At least quarterly meetings with each restaurant's with Executive Chef to discuss menu and operations improvements.19. Sending weekly Rota&rsquo;s Schedule.20. Maintain records of attendance.21. Foster a climate of cooperation and respect between co-worker22. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>At least 10 years proven experience as a Head Chef or similar role in a high-volume restaurant or hospitality.</li><li>Strong creative skills and a passion for food, with the ability to develop unique and memorable dishes.</li><li>Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team to achieve culinary excellence.</li><li>Strong organizational and time-management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment.</li><li>Meticulous attention to detail in food preparation, presentation, and kitchen management, with a commitment to maintaining high standards of quality.</li><li>Flexibility to adapt to changing circumstances and handle multiple tasks simultaneously, while remaining calm under pressure.</li><li>Understanding of food safety guidelines and regulations, and experience implementing best practices to ensure compliance.</li><li>Excellent communication skills, both verbal and written, with the ability to effectively communicate with staff, management, and customers.</li><li>Understanding of business principles, including budgeting, cost control, and revenue generation, to contribute to the overall success of the restaurant.</li><li>Experience with cost and labor management.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Total years' Experience as a Head Chef?</li><li>How much is your Expected Salary?</li><li>You can join immediately?</li></ul>Work Location: In person

HEAD CHEF

Job Summary:Responsible for assisting the Pastry Chef in overseeing all aspects of pastry production and managing the pastry team. Work closely with the Pastry Chef to supervise the pastry team and ensure the efficient production of high-quality pastry products. Assist in overseeing all aspects of pastry operations, including ingredient preparation, baking, finishing, and presentation. Provide leadership and guidance to the pastry staff, uphold food safety and sanitation standards, and contribute to menu development and innovation.Key Responsibilities1. Assist the pastry chef in planning and organizing daily pastry production schedules, ensuring timely preparation and baking of all menu items.2. Supervise the pastry team in the preparation of ingredients, mixing of doughs, shaping of pastries, and baking of products to meet quality and quantity standards.3. Monitor baking times and temperatures, adjusting as needed to achieve desired results and maintain consistency in product quality.4. Collaborate with the pastry chef to develop new pastry recipes, menu items, and seasonal specials that showcase creativity, innovation, and market trends.5. Test and refine recipes to ensure they meet flavors, texture, and presentation standards before implementation.6. Provide training, guidance, and mentorship to pastry staff to develop their skills and knowledge in pastry-making techniques and methods.7. Conduct regular performance evaluations and provide feedback to pastry team members to support their professional growth and development.8. Implement quality control measures to maintain consistency and excellence in pastry products, including conducting regular inspections and tastings.9. Monitor portion sizes, presentation standards, and adherence to recipes to ensure customer satisfaction and uphold the pastry kitchen's reputation for excellence.10. Ensure cleanliness, organization, and sanitation of the pastry section, including work surfaces, storage areas, refrigerators, and equipment.11. Oversee inventory management of pastry ingredients, supplies, and equipment, including ordering, receiving, and stock rotation to minimize waste and ensure freshness.12. Enforce food safety and sanitation standards in accordance with local health regulations and industry best practices.13. Conduct regular inspections of equipment and facilities to identify and address any safety hazards or maintenance issues promptly.14. Sending weekly Rota&rsquo;s Schedule.15. Maintain records of attendance.16. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Certificate in culinary arts, pastry-making, baking, or relevant field.</li><li>5 years proven Experience as a sous chef in pastry section / area, baker, or a related role.</li><li>Strong leadership and communication skills, with ability to motivate and inspire a team.</li><li>Excellent organizational and time management abilities to coordinate pastry production effectively.</li><li>Creativity, innovation, and a passion for creating high-quality pastry products that exceed customer expectations.</li><li>Extensive knowledge of baking and pastry-making techniques.</li><li>Artistic skill in decorating desserts.</li><li>In-depth knowledge of sanitation principles and food preparation standards.</li><li>Familiarity with a range of baking and other kitchen equipment.</li><li>Experience baking with ingredient limitations, such as gluten-free and sugarless pastries</li><li>Knowledge using Microsoft office.</li><li>Experience with cost and labor management.</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Total years of experience as a Sous Chef?</li><li>Overall Total work of Experience</li><li>What is your Nationality?</li><li>Do you have valid Food Handling Certificate?</li><li>You can join Immediately?</li><li>How much is your Expected Salary?</li></ul>Work Location: In person

SOUS CHEF

Job Summary:Responsible for safely transporting goods and staff from specified locations within Qatar. Requires a high level of responsibility, punctuality, and knowledge of Qatar&rsquo;s roadways and traffic regulations.Key Responsibilities1. Safely transport food orders, ingredients, and supplies from the central kitchen, to the restaurant or other specified locations.2. Ensure food items are handled with care to maintain quality and temperature during transit.3. Assist in the loading and unloading of food items and supplies at each location.4. Provide transportation for restaurant staff between their accommodations and the restaurant, especially during shift changes.5. Ensure timely pick-up and drop-off of staff, adhering to the restaurant&rsquo;s schedule.6. Assist staff with any transport-related needs or concerns.7. Perform daily vehicle inspections to ensure they are in excellent working condition.8. Keep vehicles clean, fueled, and ready for operation.9. Report any mechanical issues or repairs needed to the management promptly.10. Report any transportation incidents or delays to restaurant management.11. Interact courteously and professionally with staff during all transportation duties.12. Ensure a positive representation of the restaurant through professional conduct.13. Performs other duties assigned.Qualification, Experience &amp; Knowledge&middot; Valid Qatar driving license for both light vehicles and medium trucks.&middot; Minimum of 2-3 years of driving experience in Qatar.&middot; Comprehensive knowledge of Qatar&rsquo;s roads, traffic laws, and regulations.&middot; Basic understanding of food safety and handling practices.&middot; Good communication skills in English; proficiency in Arabic is an advantage.&middot; Strong time management skills and the ability to meet tight schedules.&middot; Reliable, punctual, and able to work under pressure.&middot; Physically fit to assist with loading and unloading tasks.&middot; Friendly, customer-focused, and professional in all interactions.&middot; Flexible working hours, including weekends, holidays, and evening shifts as required.Should have both Light and Medium License.Job Types: Full-time, PermanentPay: From QAR2,300.00 per monthApplication Question(s):<ul><li>Do you hold Light and Medium licenses?</li><li>What is your Nationality?</li><li>How much you expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

Medium & Light Driver

Join Hot n cool and explore 7   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.