Qureos Mentor

Key Responsibilities:<ul><li>Train and motivate the Team to deliver a consistent and excellent guest experience.</li><li>Supervise the cleaning and maintenance of guest tableware, as well as kitchen utensils, facilities, and appliances.</li><li>Manage the back of house efficiently with a strong attention to detail and ability to multitask.</li><li>Organize, train, and develop the multi-cultural team to work under pressure without compromising health, safety, and hygiene standards.</li><li>Develop and maintain cleaning schedules and ensure that equipment is operated and stored properly and efficiently and available when needed.</li><li>Oversee daily operations and ensure that the highest standards of cleanliness, hygiene, and sanitation are maintained in all outlets as per Qatar law.</li><li>Maintain regular reports on faults and misused or damaged equipment and report issues to the Executive Chef or Head Chef.</li><li>Ensure that all food holding, and transport equipment are in working order.</li><li>Liaise with the Kitchen and F&amp;B Department about daily operations needs and quality control. &bull; Employ good communication and interpersonal skills with flexible scheduling availability.</li><li>Have full control over the inventory, par stocks in the operation and preventive maintenance of all equipment as well as managing the stewarding team to ensure a clean and safe working environment for the F&amp;B team.</li><li>Conduct monthly inventory checks on all operating equipment, supplies, and par stock.</li><li>Train the team on all aspects of chemical handling, operating the dish washing machine, and cleaning of kitchens and all kitchen equipment.</li><li>Assist and coach in the operation and remain visible during peak times or major events, taking a hands-on approach.</li><li>Propose purchasing of new or additional material when necessary.</li><li>Liaise with necessary departments for the purchasing of all material.</li><li>Conduct daily pre-shift briefings with the team on preparation, service, and events.</li><li>Assist with F&amp;B activities (cocktail reception, conference, banqueting, and outside catering) as assigned by the Manager.</li><li>Ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the set standards.</li><li>Enforce proper use and cleaning of all dish room machinery.</li><li>Coordinate with the Stewarding Department to establish minimum and maximum operating par stocks and supplies and approve storeroom requisitions.</li></ul>Job Types: Full-time, PermanentPay: QAR2,000.00 per monthApplication Question(s):<ul><li>Please provide your email address and Mobile number to be considered for the role</li></ul>Experience:<ul><li>Hospitality: 2 years (Required)</li></ul>Language:<ul><li>Arabic (Preferred)</li></ul>

Steward

The Senior Sous Chef Pastry is responsible for the preparation of bakery and vienoiserie products, supervising and teaching junior members of the bakery team, as well as assisting in the management of kitchen operations. This includes menu planning and pricing, organizing special events, developing new pastries/breads, and enhancing food quality standards.Key Responsibilities:Operational Activities <ul><li>Prepare and organize the production of food according to the restaurant&rsquo;s menu guidelines and high-quality standards.</li><li>Support the Head Chef and Executive Chef in the planning of menus and menu changes.</li><li>Ensure that menu food costs meet agreed upon targets.</li><li>Arrange for the ordering, receiving, and storage of food.</li><li>Ensure that deliveries of supplies are received and accounted for in accordance with operational policies and procedures.</li><li>Organize and implement safe work practices.</li><li>Organize and control the safety and cleanliness of kitchen and food storage areas, implementing regular cleaning and waste disposal.</li><li>Maintain kitchen equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.</li><li>Undertake regular stock takes of kitchen stores.</li><li>Support the Head Chef and Executive Chef in all aspects of the kitchen operation.</li><li>Shall be prepared to take full control of the kitchen operation when the Head Chef (or Assistant Head Chef) is absent from the kitchen.</li><li>Support the front-of-house management in the operational management of the dining room.</li></ul>Food and Beverage Safety<ul><li>Ensure that kitchen operations fully comply with food safety, hygiene, and handling practices and that all kitchen staff members strictly adhere to HACCP guidelines.</li><li>Train kitchen staff to fully understand and practice all HACCP requirements.</li><li>Work with the Hygiene &amp; Compliance Officer to constantly improve HACCP standards and immediately fix any identified shortfalls.</li></ul>Staff Management<ul><li>Supervise members of the Kitchen Team according to staffing guidelines.</li><li>Contribute to and help to maintain a harmonious working environment within the kitchen.</li><li>Organize staff duty rosters, including the planning of staff vacations and the maintaining of vacation and sick leave records, coordinating with the Chef-in-Charge as required.</li><li>Deliver training of kitchen staff as per needs of individuals and team, coordinating with the Head Chef and/or Executive Chef as required.</li><li>Ensure that there is clear communication between kitchen staff and between kitchen and floor staff.</li></ul>Qualifications:<ul><li>High school diploma or a relevant degree</li><li>A minimum of 5-7 years&rsquo; relevant experience in a similar role</li><li>Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP/Oracle)</li></ul>Key Attributes:<ul><li>Knowledge of cooking techniques, team management, health and safety, and cost control</li></ul>Job Types: Full-time, PermanentPay: QAR12,300.00 per monthApplication Question(s):<ul><li>Please provide your email address and Mobile number to be considered for the role</li></ul>Education:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>Hospitality: 6 years (Required)</li></ul>Language:<ul><li>Arabic (Preferred)</li></ul>

Senior Sous Chef Pastry

<div>
 
 The Event Sales Manager is responsible for driving venue hire and catering sales, focusing on MICE, corporate, and social events. This role involves lead generation, client relationship management, proposal development, and collaboration with internal teams to ensure successful event delivery and revenue growth.
 
 
 
 
 
 
 Key Responsibilities:
 
 
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 Execute and implement sales strategies to attract and convert leads into confirmed bookings, with a focus on MICE, corporate, and social events.
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 Manage the full sales cycle: lead generation, client meetings, proposal preparation, contract negotiation, CRM updates, and post-event follow-up.
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 Collaborate with the Event Co-ordination and Banqueting teams to ensure smooth handover and execution of confirmed events.
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 Utilize the Venue Management System to maintain and update client databases and booking systems to ensure accurate records and reporting.
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 Conduct market research to identify new business opportunities and contribute to pricing strategies and booking policies.
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 Represent QC+ at trade shows, networking events, and industry conferences to promote venue and catering offerings.
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 Support the Head of Event Sales &amp; Business Development in training junior sales staff, enhancing team performance and updating booking policy and guideline.
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 Ensure high standards of customer service and client satisfaction throughout the sales process.
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 Monitor sales performance against targets and provide regular reports and insights to management.
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 </ul>
 
 
 
 
 
 Qualifications:
 
 
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 Bachelor&rsquo;s degree in Business, Marketing, Hospitality, or related field.
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 Minimum 6 years of experience in event sales, preferably in luxury hospitality or convention centers.
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 Proven track record in business development and client relationship management.
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 Proficiency in CRM systems, Microsoft Office, and venue booking platforms.
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 Fluent in English; proficiency in Arabic or other language(s) is an advantage.
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 </ul>
 
 
 
 
 
 Key Attributes:
 
 
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 Strong negotiation, influencing, and problem-solving skills.
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 Strategic thinker with a proactive and entrepreneurial mindset.
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 Excellent communication and interpersonal abilities.
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 Highly organized, detail-oriented, and results-driven.
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 Ability to work independently and collaboratively in a fast-paced environment.
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 Team player with a collaborative and supportive attitude.
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 </ul>
 
 
</div>

Event Sales Manager

Join QC+ and explore 3   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.

QC+

About Company

Steward

Senior Sous Chef Pastry

Event Sales Manager