commis chef

restaurant manager

cost controller

head chef

pastry chef

cost controller food beverage experience

HGM (Hospitality Group)

Job Title: Cost Controller (With F&amp;B or Hospitality Experience)Job Summary:We are looking for a detail-driven and analytical Cost Controller to oversee and manage the costs associated with our food and beverage operations. This role is essential in helping us maintain profitability, monitor spending, and ensure that we operate within budget while maintaining the highest standards of quality and service. This role is vital in ensuring smooth day-to-day operations and supporting cost-effective purchasing practices aligned with our company&rsquo;s strategic goals.Key Responsibilities1. Cost Monitoring &amp; Analysis&middot; Track daily, weekly, and monthly food, beverage, and operating costs.&middot; Analyze variance reports to compare actual vs. standard costs.&middot; Identify cost-saving opportunities and recommend corrective actions to reduce waste and over-expenditure.2. Budgeting &amp; Forecasting&middot; Assist in preparing budgets, cost forecasts, and financial projections.&middot; Work closely with the operations and finance teams to ensure alignment between financial goals and operational performance.&middot; Monitor cost trends and provide insights to support strategic decision-making.3. Inventory &amp; Stock Control&middot; Monitor inventory usage and stock levels across all locations or outlets.&middot; Conduct regular inventory audits and reconcile discrepancies.&middot; Support inventory valuation and work with procurement on ordering strategies.4. Menu &amp; Recipe Costing&middot; Calculate accurate food and beverage costs per menu item.&middot; Maintain and update recipe costing sheets and ensure pricing consistency.&middot; Analyze menu profitability and suggest adjustments where necessary.5. Compliance &amp; Reporting&middot; Ensure compliance with internal financial policies and industry standards.&middot; Prepare cost-related reports for senior management on a regular basis.&middot; Support external audits and internal reviews with required documentation and data.Qualifications &amp; Skills:&middot; Bachelor&rsquo;s degree in Accounting, Finance, Business Administration, or a related field.&middot; Minimum 5 years of proven experience as a Cost Controller, ideally within the food &amp; beverage and hospitality sector.&middot; Experience with inventory management systems and cost accounting principles.&middot; Strong analytical and numerical skills with a high attention to detail.&middot; Proficiency in Microsoft Excel and financial reporting tools.&middot; Familiarity with ERP systems and inventory software.&middot; Excellent organizational and time management abilities.&middot; Ability to communicate cost-related insights to non-financial stakeholders.Skills and Competencies&middot; Technical: Advanced Excel skills (pivot tables, macros)&middot; Analytical: Strong numerical aptitude, attention to detail, and ability to translate data into actionable insights.&middot; Communication: Clear presentation of complex cost data to non-financial stakeholders.&middot; Organizational: Excellent time-management and the ability to manage multiple reporting deadlines.&middot; Collaborative: Proactive in liaising with cross-functional teams (Operations and Procurement department).If you are a proactive and strategic professional with a passion for excellence, we welcome you to be part of our team and contribute to our continued operational success.Job Type: Full-time

Cost Controller - Food & Beverage Experience

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Cost Controller</div></div><div><div>
Full Time</div></div></div></div></div><div><div><div>
ABOUT THE NED DOHA: 
Housed within Doha&rsquo;s iconic former Ministry of Interior building, The Ned Doha is not just a hotel &mdash; it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.
With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned&rsquo;s Club&mdash;our private members&rsquo; club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool&mdash;The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience. 
THE ROLE:
At The Ned Doha, we believe that behind every exceptional guest experience is a team that keeps everything running seamlessly. We are currently looking for a detail-oriented and commercially minded Cost Controller to join our Finance team and support our dynamic hospitality operations.
If you have a sharp eye for numbers, a passion for accuracy, and enjoy working closely with operational teams &mdash; we&rsquo;d love to hear from you. 
WHAT YOU&rsquo;LL BE DOING:<ul><li>
Monitor and manage daily, weekly, and monthly cost control for all departments, including Food &amp; Beverage, Rooms, and other hotel operations.</li><li>
Analyze inventory levels, ordering patterns, and waste to minimize costs and optimize profitability.</li><li>
Prepare and present monthly cost reports and variance analysis to senior management.</li><li>
Collaborate with the Finance Department to prepare and manage the hotel&rsquo;s budget.</li><li>
Conduct regular stock audits to ensure proper inventory management and prevent loss or discrepancies.</li><li>
Implement effective cost control measures to ensure the hotel remains within budget.</li><li>
Assist in pricing strategies for food and beverage menus, as well as other hotel services.</li><li>
Liaise with department heads to ensure cost-effective purchasing, staffing, and resource allocation.</li><li>
Review and approve purchase requisitions and supplier invoices in accordance with hotel policies.</li><li>
Conduct regular cost-saving initiatives without compromising quality or guest experience.</li><li>
Provide training and support to department heads on cost control processes and procedures.</li></ul> 
ABOUT YOU:<ul><li>
Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field.</li><li>
Proven experience as a Cost Controller or similar role, preferably in a hotel or hospitality environment.</li><li>
Strong knowledge of cost accounting, inventory control, and budgeting processes.</li><li>
Experience with hotel management software and proficiency in Microsoft Excel.</li><li>
Excellent analytical and problem-solving skills with attention to detail.</li><li>
Strong communication and interpersonal skills, with the ability to work across departments.</li><li>
Ability to work under pressure and handle multiple tasks simultaneously.</li><li>
Knowledge of hospitality industry standards and best practices.</li></ul> 
WHAT&rsquo;S IN IT FOR YOU?<ul><li>
Tax-free salary of QAR 114,000 per year</li><li>
21 calendar days annual leave and 11 paid public holidays</li><li>
Sick leave benefits as per Qatar Labour Law</li><li>
Private Medical Insurance for self</li><li>
End of Service benefits</li><li>
Complimentary meals at Neddy&rsquo;s, our team restaurant (breakfast, lunch &amp; dinner)</li><li>
Exclusive hotel and dining rates for you, your family, and friends</li><li>
Outstanding learning, development, and career progression opportunities</li><li>
Reward and recognition programmes</li><li>
The opportunity to work in one of Doha&rsquo;s most iconic lifestyle destinations</li></ul> 
OUR CULTURE
At The Ned Doha, we go beyond celebrating diversity&mdash;we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive. 
READY TO LEAD SOMETHING EXTRAORDINARY? APPLY TODAY AND JOIN US AS COST CONTROLLER!
#CostController #TheNedDoha</div></div></div></div>

Cost Controller

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26024221
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Sheraton Grand Doha Resort &amp; Convention Hotel, Al Corniche Street, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Functions as the strategic business leader of the property&rsquo;s overall culinary operation. Position oversees the development and implementation of departmental strategies and verifies implementation of all service strategy and brand initiatives. This position validates that the culinary operation meets the brand&rsquo;s customer needs, verifies associate satisfaction and focuses on growing revenues and maximizing the financial performance of the department. Creates and executes comprehensive strategies across the property while verifying products and services not only meet but exceed the expectations of customers and associates, while also achieving a positive return on investment.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 years&rsquo; experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years&rsquo; experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 Preferred Requirements
 
 
 
 <ul>
 <li>
 Degree or diploma in Culinary Arts or equivalent.
 </li>
 <li>
 Proficiency as an Executive Chef at a property or restaurant of similar size, scope, quality achievements.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Skills And Knowledge
 
 
 
 <ul>
 <li>
 Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
 </li>
 <li>
 Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
 </li>
 <li>
 Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
 </li>
 <li>
 Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
 </li>
 <li>
 Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
 
 
 </li>
 </ul>
 
 Leading Culinary Team
 
 
 
 <ul>
 <li>
 Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share as successfully reported in various culinary metrics.
 </li>
 <li>
 Drives revenues and improves profitability of culinary operations.
 </li>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; and leads by example.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Verifies that regular, on-going communication occurs in all areas of culinary operations (e.g., pre-meal briefings, staff meetings, culinary team).
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team.
 </li>
 <li>
 Validates direct reports also establish and maintain open, collaborative relationships with their team.
 </li>
 <li>
 Develops a culinary operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.
 </li>
 <li>
 Maintains a constant awareness of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue, and maintain a competitive position in the market.
 
 
 </li>
 </ul>
 
 Developing and Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Provides leadership to hotel management teams to successfully implement culinary initiatives and programs; Assists hotels in improving food product and presentation.
 </li>
 <li>
 Sets expectations and expected results and holds culinary leadership team accountable for demonstrating desired outcome.
 </li>
 <li>
 Reviews financial reports and statements to determine how Food and Beverage cost / revenue is performing against budget.
 </li>
 <li>
 Makes recommendations for Capital Expenditure funding of food and beverage and culinary equipment and renovations in accordance with brand business strategy.
 </li>
 <li>
 Works with Culinary leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.
 </li>
 <li>
 Establishes challenging, realistic and obtainable goals to guide operation and performance.
 </li>
 <li>
 Strives to improve service performance through guest satisfaction survey.
 </li>
 <li>
 Validates quality and quantity standards for market lists are completed for the location.
 </li>
 <li>
 Knowledge of purchasing, inventory controls, supplies and equipment.
 </li>
 <li>
 Review standard recipe file for food items, to include sales history, sales mix, actual costs, par stock, and production time.
 
 
 </li>
 </ul>
 
 Developing and Maintaining Budgets
 
 
 
 <ul>
 <li>
 Develops and manages discipline budget.
 </li>
 <li>
 Monitors the department&rsquo;s actual and projected sales to verify revenue goals are met or exceeded and opportunities are identified and addressed.
 </li>
 <li>
 Focuses on maintaining profit margins without compromising quality, guest or associate satisfaction.
 </li>
 <li>
 Responsible for controlling and analyzing, quality levels of production and presentation, along with payroll, operating, and food costs.
 </li>
 <li>
 Collaborates with the Finance &amp; purchasing team to determine the minimum and maximum food par stocks. Monitors daily food costs in each outlet and follows up on fluctuations, and co-ordinates with Food and Beverage Controller on costs and potential.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Reviews findings from guest satisfaction results with culinary team and validates appropriate corrective action is taken.
 </li>
 <li>
 Reviews guest satisfaction results and other data to identify areas of improvement.
 </li>
 <li>
 Empowers associates to provide excellent guest service.
 </li>
 <li>
 Verifies food safety and hygiene standards are being followed without deviation.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Recruits and develops talent.
 </li>
 <li>
 Drives associate satisfaction
 </li>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Coaches and supports culinary leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., kitchen supplies, uniforms, etc.).
 </li>
 <li>
 Hires culinary leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
 </li>
 <li>
 Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
 </li>
 <li>
 Brings issues to the attention of Human Resources as necessary.
 </li>
 <li>
 Verifies associates are treated fairly and equitably.
 </li>
 <li>
 Coaches team by providing specific feedback to improve performance.
 
 
 </li>
 </ul>
 
 Collaboration
 
 
 
 <ul>
 <li>
 Keeps executives, peers, and subordinates informed and updated on relevant information promptly.
 </li>
 <li>
 Works with the Property Manager and Sustainability Champion on sustainability projects, ensuring responsible sourcing with clear guidelines for section heads and validating data capture.
 </li>
 <li>
 Collaborates with property leaders on renovation projects and CAPEX planning.
 </li>
 <li>
 Implements the global food.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Director of Culinary

Radisson Hotel Group

<div>Company Description 
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group&rsquo;s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. 
 
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. 
Job Description 
<ul><li>
Performs an audit of the daily, night audit ensuring its accuracy and completeness.</li><li>
Distributes work to the appropriate accounting staff.</li><li>
Spreads all miscellaneous waiting accounts and processes in the computer.</li><li>
Prepares all necessary daily reports including the daily sales report.</li><li>
Prepares weekly sales report for the Financial Controller in a timely manner.</li><li>
Maintains filing systems for the daily information; registration cards, credit cards, restaurant charges, promotional tickets and coupons, zero/cash folios, etc..</li><li>
Controls the restaurant guest checks.</li><li>
Issues outlet guest cheques upon request.</li><li>
Issues and tracks all banquet tickets.</li><li>
Maintains an adequate inventory of all guest checks.</li><li>
Prepares all necessary period end closing reports.</li><li>
Completes period end journals.</li><li>
Reconciles garage and miscellaneous revenues.</li><li>
Completes forecast accuracy report of rooms, guests, and food and beverage outlets.</li><li>
Assists the Cost Controller in the month-end storeroom physical inventory.</li><li>
Prepares reports as requested to develop a more informative database for improved</li><li>
Management decision making and critical evaluation of work activities.</li></ul> 
Qualifications 
<ul><li>
Minimum 2 years in the same position in a 4/5-star hotel or in an Audit Firm.</li><li>
Natural attitude towards providing excellent quality service.</li><li>
Good command of English Language. (Written &amp; Spoken)</li><li>
Able to work under pressure in a fast paced, dynamic and challenging work environment.</li><li>
Strong analytical abilities to review financial data, detect discrepancies, and propose solutions.</li><li>
Proficiency in MS Excel and familiarity with accounting software and revenue management systems.</li><li>
Age &ndash; 25 to 35 Years</li></ul>
Basic Salary - QR.2800/- to 3200/-, Free Shared accommodation, Free Food (3 meals in the staff cafeteria), Free transport back and forth from the workplace to accommodation. 
Additional Information 
Why Join Radisson Hotel Group?
Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.
Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development&mdash;helping you reach your full potential.
Experience the Team Spirit - Join a workplace that&rsquo;s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.
Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference&mdash;in hospitality, your community and beyond.
Enjoy Global &amp; Local Perks - No matter where you&rsquo;re located, you&rsquo;ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you&rsquo;ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!
Join us in shaping the future of hospitality! If you&rsquo;re ready to bring your talent, energy, and passion, we&rsquo;d love to hear from you.
Apply now and let&rsquo;s make every moment matter.
We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.</div>

Income Auditor

gharafa bakery

Ensure accurate menu costings and pricing of all new menus, evaluate standard recipes and determine its potential costs.<ul><li>Cost all recipes, inter-kitchen transfers and any food and beverage</li><li>Work with F&amp;B in menu costing, pricing, testing, planning.</li><li>Establish par stock for F&amp;B outlets and beverage store, ensure compliance by the relevant departments.</li><li>Perform physical count of beverage stocks at F&amp;B outlets and beverage store.</li><li>Ensure accurate month end inventory are recorded and reconciled with general ledger.</li><li>Account for inventory movements with proper documentations.</li><li>Ensure proper cost management to reduce F&amp;B wastages and ensure no pilferages.</li><li>Prepare weekly and monthly cost report, provide advice to management of F&amp;B revenue and cost control.</li><li>Oversee Receiving and Store Officer to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.</li><li>Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.</li><li>Review periodically F&amp;B Sales against F&amp;B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.</li><li>Auditing detailed food and beverage sales information.</li><li>Perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.</li><li>Make suggestions for possible improvement in cost control procedures.</li><li>Key member in procurement system conversion .</li></ul>Job Type: Full-timePay: QAR5,000.00 - QAR6,000.00 per monthEducation:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>cost control: 5 years (Preferred)</li></ul>

cost controls account

United Village Food

NEW VACANCYDOCUMENT CONTROLLER R&amp;D DEPARTMENT (ARABIC SPEAKER)LEADING FOOD INDUSTRY IN DOHA FLUENT ENGLISHWe are looking for a highly skilled and motivated DOCUMENT CONTROLLER R&amp;D DEPARTMENT (ARABIC SPEAKER) to growing team in Doha , Qatar.Minimum 3-5 years experience in Qatar.<ul><li>Support Product Development</li><li>Assist in preparing initial product samples (e.g., testing recipes or preparing ingredients).</li><li>Conduct product trials in the lab or factory under the manager&rsquo;s guidance.</li><li>Collect and document trial results to evaluate product feasibility.</li><li>Recipe and Documentation Management</li><li>Organize and store product recipes in secure lists and files.</li><li>Update product lists (e.g., weights, allergens, packaging types) and distribute them to relevant departments.</li><li>Assist in preparing documentation required for product registration with regulatory authorities.</li></ul><ul><li>Interdepartmental Coordination</li><li>Communicate with departments such as production, sales, and quality control to deliver samples or recipes.</li><li>Follow up on raw material requests with procurement and warehouse teams.</li><li>Support coordination with design teams or printing companies to review packaging designs.</li><li>Cost Management Support</li><li>Assist in calculating costs for new products or updating cost lists.</li><li>Gather pricing data from suppliers and prepare preliminary cost reports for the manager.</li><li>Quality and Packaging Oversight</li><li>Participate in reviewing packaging quality or visiting printing factories to ensure compliance with company standards.</li><li>Assist in inspecting incoming raw materials from suppliers.</li><li>Research and Innovation</li><li>Conduct preliminary research on new ingredients or technologies as directed by the manager.</li><li>Support the manager in gathering information from industry exhibitions or events.</li><li>Report Preparation</li><li>Assist in preparing periodic reports on development plans, sales performance, costs, or pricing.</li><li>Organize data and draft reports for the manager&rsquo;s review.</li><li>Administrative Support</li><li>Schedule meetings with departments or suppliers and record minutes.</li><li>Follow up on daily tasks and coordinate visits to &quot;Wooden Bakery&quot; stores or suppliers.</li><li>Assist in training chefs or store staff on new recipes.</li><li>Regulatory Compliance</li><li>Support the manager in ensuring products comply with local and international food safety and packaging regulations.</li><li>Assist in preparing documents for registering new products with regulatory bodies.</li></ul>Job Type: Full-timePay: QAR4,000.00 - QAR5,000.00 per monthAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>

DOCUMENT CONTROLLER R&D DEPARTMENT (ARABIC SPEAKER)

Royal Cup Speciality Coffee

**Job Summary:**As a Food and Beverage Supervisor at Royal Cup Restaurant &amp; Specialty Coffee, you will oversee the daily operations of both the restaurant and specialty coffee sections. You will be responsible for leading and motivating a team of F&amp;B associates, ensuring exceptional service delivery, and maintaining high standards of quality and efficiency. This role offers the opportunity to showcase your leadership skills while contributing to the success of our establishment.**Key Responsibilities:**1. **Supervising Staff:** Provide leadership and direction to the food and beverage team, including servers, baristas, and support staff, ensuring they are properly trained and motivated to deliver excellent service.2. **Scheduling:** Create and maintain staff schedules, taking into account business needs, staffing levels, and employee availability.3. **Training and Development:** Conduct ongoing training and development sessions for staff, focusing on customer service skills, product knowledge, and operational procedures.4. **Ensuring Guest Satisfaction:** Monitor the dining experience to ensure guest satisfaction, addressing any issues or concerns promptly and effectively.5. **Quality Control:** Maintain high standards of food and beverage quality, presentation, and service, conducting regular inspections and providing feedback to staff as needed.6. **Inventory Management:** Oversee inventory levels for food, beverages, and supplies, placing orders as needed and minimizing waste.7. **Arranging Goods and Food:** Ensure proper arrangement of goods, food items, and pastries in the chiller and freezer for the hot kitchen and pastry section, maintaining organization and cleanliness.8. **Cleaning Supervision:** Ensure that stewards and cleaners maintain cleanliness in the kitchen and frontline areas at all times, conducting regular inspections and providing guidance as needed.9. **Cost Control:** Monitor expenses, including labor costs and food and beverage costs, and implement cost-saving measures where appropriate.10. **Health and Safety Compliance:** Ensure compliance with health and safety regulations and sanitation standards, conducting regular inspections and addressing any issues immediately.11. **Assisting with Operational Tasks:** Assist with various operational tasks, including opening and closing procedures, cash handling, and resolving technical issues with POS systems or equipment.12. **Collaborating with Management:** Work closely with restaurant management to implement policies and procedures, achieve financial targets, and drive business growth.**Qualifications:**- Previous experience in a supervisory or management role in the food and beverage industry, preferably in a restaurant or caf&eacute; setting.- Strong leadership and communication skills, with the ability to motivate and inspire a team.- Excellent customer service skills and a passion for delivering exceptional guest experiences.- Knowledge of food and beverage operations, including inventory management, cost control, and health and safety regulations.- Ability to work effectively in a fast-paced environment, with a flexible schedule including evenings, weekends, and holidays.- Certification in food safety and sanitationJoining the Royal Cup Restaurant &amp; Specialty Coffee team as a Food and Beverage Supervisor offers a rewarding opportunity to lead a team in delivering exceptional service and hospitality. If you have a passion for hospitality and leadership, we invite you to apply for this exciting position.Job Types: Full-time, Contract Contract length: 24 months

F&B Store Manager

Explore 1903+ Cost controller food beverage experience in Doha this March. Find roles across top companies and apply now to boost your career.