demi chef de partie

restaurant manager

waitress

chef de partie

chef de cuisine

front of house staff

<div>
 <p>
  The Hostess works as a team member to create the most professional service team in F&amp;B operations, providing high-quality customer service that emphasizes and projects a positive, high-quality image of QC+ and the outlet.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <ul>
  <li>
   Emphasize and project a positive, high-quality image for the outlet.
  </li>
  <li>
   Greet and seat customers and serve them in a professional, discreet, and personalized way.
  </li>
  <li>
   Maintain a good relationship with guests and attend to their complaints and queries satisfactorily.
  </li>
  <li>
   Answer guest telephone queries according to F&amp;B restaurant standards.
  </li>
  <li>
   Take reservations and provide guests with information regarding F&amp;B outlets.
  </li>
  <li>
   Observe and anticipate guests&rsquo; needs and requirements.
  </li>
  <li>
   Handle customer requests and complaints according to the F&amp;B guidelines and exceed customer expectations.
  </li>
  <li>
   Assist the Restaurant Manager with additional service as required.
  </li>
  <li>
   Ensure that the Restaurant Manager is kept informed of all guest feedback and complaints.
  </li>
  <li>
   Communicate actively with guests in the outlet and obtain their feedback.
  </li>
  <li>
   Increase revenue for the outlet through suggestive selling at all opportunities.
  </li>
  <li>
   Use up-selling techniques actively to exceed guest expectations and increase the revenue of the outlet.
  </li>
  <li>
   Maintain an up-to-date database of outlet guests.
  </li>
  <li>
   Acquire in-depth knowledge of the F&amp;B menu for the assigned outlet to assist and provide recommendations to guests.
  </li>
  <li>
   Take responsibility for all service preparations, before, during and after the service (mise-en-place and mise-en-scene).
  </li>
  <li>
   Control cost by minimizing wastage, breakage, and spoilage.
  </li>
  <li>
   Set up, stock, and maintain the working area.
  </li>
  <li>
   Report any misunderstanding, problem, or accident with guests or staff to the supervisors.
  </li>
  <li>
   Assist the Restaurant Manager during food and beverage events such as cocktail receptions, conferences, banqueting, and outside catering.
  </li>
  <li>
   Open the restaurant for business at the prescribed time of each shift.
  </li>
  <li>
   Inspect each menu to ensure that they are in a presentable condition.
  </li>
  <li>
   Develop a complete knowledge of the menus, ingredients, and unavailable items for the day.
  </li>
  <li>
   Set up the hostess desk, review reservations, and prepare the reservation floor chart.
  </li>
  <li>
   Operate cash register as directed by the Restaurant Manager.
  </li>
  <li>
   Perform any other duties assigned by the Restaurant Manager.
  </li>
  <li>
   Create a harmonious environment amongst all staff members.
  </li>
  <li>
   Communicate with the Restaurant Manager regarding any service problems or changes required.
  </li>
  <li>
   Assist the Restaurant Manager in maintaining guest records.
  </li>
  <li>
   Cooperate with the other departments as directed by the Restaurant Manager.
  </li>
  <li>
   Attend communication meetings, briefings, and training sessions as required by the Restaurant Manager.
  </li>
  <li>
   Maintain the cleanliness of work areas throughout the day and practice clean-as-you-go procedures.
  </li>
  <li>
   Maintain personal hygiene and cleanliness standards.
  </li>
  <li>
   Inspect each section of the outlet to ensure cleanliness standards are applied.
  </li>
  <li>
   Check each table to ensure that a proper setup is in place before allocating it to the guests. Take co-responsibility for the correct handling of equipment in the outlet.
  </li>
 </ul>
</div>


Hostess

<p>&middot; Emphasizes and projects a positive, high-quality image for the outlet.</p><p>&middot; Greets and seats customers and serves them in a professional, discreet, and personalized way.</p><p>&middot; Maintains a good relationship with guests and attends to their complaints and queries satisfactorily.</p><p>&middot; Answers guest telephone queries according to F&amp;B restaurant standards.</p><p>&middot; Takes reservations and provides guests with information regarding F&amp;B outlets.</p><p>&middot; Observes and anticipates guests&rsquo; needs and requirements.</p><p>&middot; Handles customer requests and complaints according to the F&amp;B guidelines and exceeds customer expectations.</p><p>&middot; Assists the Restaurant Manager with additional service as required.</p><p>&middot; Ensures that the Restaurant Manager is kept informed of all guest feedback and complaints.</p><p>&middot; Communicates actively with guests in the outlet and obtains their feedback.</p><p>&middot; Increases revenue for the outlet through suggestive selling at all opportunities.</p><p>&middot; Uses up-selling techniques actively to exceed guest expectations and increase the revenue of the outlet.</p><p>&middot; Maintains an up-to-date database of outlet guests.</p><p>&middot; Acquires in-depth knowledge of the F&amp;B menu for the assigned outlet to assist and provide recommendations to guests.</p><p>&middot; Takes responsibility for all service preparations, before, during and after the service (<i>mise-en-place</i> and</p><p>&middot; mise-en-scene).</p><p>&middot; Controls cost by minimizing wastage, breakage, and spoilage.</p><p>&middot; Sets up, stocks, and maintains the working area.</p><p>&middot; Reports any misunderstanding, problem, or accident with guests or staff to the supervisors.</p><p>&middot; Assists the Restaurant Manager during food and beverage events such as cocktail receptions, conferences, banqueting, and outside catering.</p><p>&middot; Opens the restaurant for business at the prescribed time of each shift.</p><p>&middot; Inspects each menu to ensure that they are in a presentable condition.</p><p>&middot; Develops a complete knowledge of the menus, ingredients, and unavailable items for the day.</p><p>&middot; Sets up the hostess desk, reviews reservations, and prepares the reservation floor chart.</p><p>&middot; Operates cash register as directed by the Restaurant Manager &amp; Performs any other duties assigned by the Restaurant Manager.</p><p>&middot; Creates a harmonious environment amongst all staff members.</p><p>&middot; Communicates with the Restaurant Manager regarding any service problems or changes required.</p><p>Job Type: Full-time</p><p>Pay: QAR3,200.00 per month</p><p>Language:</p><ul><li>French (Required)</li><li>Do you speak Arabic (Required)</li></ul>

Restaurant Hostess

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
<br>
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>seaside retreat in the heart of Qatar&rsquo;s capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouses villas, a large Food and Beverage operation with 10 stunning venues including the world&rsquo;s largest Nobu restaurant, significant banquets/outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.
<p></p><div><div><p>Four Seasons Hotels and Resorts has been recognized by FORTUNE Magazine&rsquo;s 100 Best Companies to Work for, every year since the survey began in 1998.<br>
</p></div><p></p><div><p>In the words of Isadore Sharp, Founder and Chairman of Four Seasons Hotels and Resorts:<br>
</p></div><p></p><div><p>&ldquo;The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It&rsquo;s the Golden Rule &ndash; the simple idea that if you treat people well, the way you would like to be treated, they will do the same.&rdquo; This philosophy is the cornerstone of the Four Seasons culture, truly making Four Seasons the best company to work for.<br>
</p></div><p></p><div><p>Join our Team :-
</p></div><div><p>The Four Seasons team thrives in an environment which is warm, dynamic, fast-paced and responsive to business priorities. We look for talent who share the Golden Rule &ndash; people who, by nature, believe in treating others as we would have them treat us. On offer is the opportunity to build a life-long career with global potential, professional growth and a supporting platform to excel with a real sense of pride in work well done. Join Four Seasons to experience a globally recognized culture of connection, craftsmanship and character, based on a fundamental belief in the power of people.
</p></div><div><ul><li><p>Work on a team that is built on mutual respect, collaboration, excellent service.
</p></li></ul></div><div><ul><li><p>Four Seasons provides employees with the same level of care that we expect to be shared with our guests.
</p></li></ul></div><div><ul><li><p>Four Seasons have been ranked in FORTUNE Magazine's 100 best companies to work for since 1998.<br>
 </p></li></ul></div><p></p><div><p>Four Seasons Hotel Doha: -<br>
</p></div></div><p></p><div><div><p>Gazing over the Arabian Gulf, with a private beach and marina curving at its feet, Four Seasons Hotel Doha is a traveler&rsquo;s haven fashioned to the finest international standards. It is the cent re piece of Doha&rsquo;s outstanding waterfront landmark, the West Bay business and residential complex. Four Seasons is home to 23 7 guest rooms overlooking land and sea, nearly a quarter of which are suites. With refreshing contemporary elegance, the accommodations are enhanced by carefully detailed comforts and 21st - century conveniences.<br>
</p></div><p></p><div><p>Our Team: -<br>
</p></div><p></p><div><p>Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example , we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and a passion.<br>
</p></div><p></p><div><p>Who We Look For: -<br>
</p></div><p></p><div><p>We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.<br>
</p></div><p></p><div><p>Responsibilities:-
</p></div><div><ul><li><p>Seat guests promptly at a table pre-set for the number in the party and according to guest preference.
</p></li></ul></div><div><ul><li><p>Set up Hostess stand, review guest reservation book, and make recommendations as to the set-up of the room, maintain a station chart and cover count for the restaurant while recognizing the maximum workload capacity of each server in order to meet Four Seasons Service standards.
</p></li></ul></div><div><ul><li><p>Answer telephones according to Four Seasons standards and take guest reservations or provide information regarding the restaurant or any other hotel service.
</p></li></ul></div><div><ul><li><p>Anticipate the needs of guests, respond accordingly to guest inquiries or problems, and recognize regular guests by name and utilize the guest&rsquo;s name consistently.
</p></li></ul></div><div><ul><li><p>Inspect and maintain daily menus to ensure quality, condition and appearance while developing a complete working knowledge of all menu items and daily specials.
</p></li></ul></div><div><ul><li><p>Work harmoniously and professionally with co-workers and supervisors.
</p></li></ul></div><div><ul><li><p>Complete special projects (menu changes, signage, etc ) as instructed.
</p></li></ul></div></div><div><div><ul><li><p>Ensure proper table set-up and make minor adjustments as needed.<br>
</p></li></ul></div><p></p><div><p>Preferred Qualifications and Skills :-
</p></div><div><ul><li><p>Degree Holder, preferably in hotel and restaurant management
</p></li></ul></div><div><ul><li><p>2-4 year s of experience with a luxury hotel in a luxury hotel &amp; resort
</p></li></ul></div><div><ul><li><p>Excellent command in English , Arabic is an advantage
</p></li></ul></div><div><p>Our Offering:-
</p></div><div><ul><li><p>Deeply instilled values based company culture
</p></li></ul></div><div><ul><li><p>Opportunities to build a successful career with global potential
</p></li></ul></div><div><ul><li><p>Unique strong culture - diversity of 50 different nationalities
</p></li></ul></div><div><ul><li><p>Living accommodation in a high quality, well-resourced apartment
</p></li></ul></div><div><ul><li><p>Excellent Training and Development opportunities
</p></li></ul></div><div><ul><li><p>Employee Recognition Programs
</p></li></ul></div><div><ul><li><p>Complimentary nights at FS Hotels Worldwide
</p></li></ul></div><div><ul><li><p>Paid annual home leave tickets
</p></li></ul></div><div><ul><li><p>Complimentary meals in employee restaurants
</p></li></ul></div><div><ul><li><p>Free transportation to work
</p></li></ul></div><div><ul><li><p>Medical coverage<br>
 </p></li></ul></div></div><p></p><div><p>Work Authorization:-<br>
</p></div><p></p><div><p>The Hotel will apply for the work authorization for a successful candidate.<br>
 </p></div><p></p><div><p>Learn more about employment with Four Seasons:-<br>
</p></div><p></p><div><p>You could also learn more about employment with Four Seasons via the following channels:
</p></div><div><p>https://www.facebook.com/FourSeasonsJobs
</p></div><div><p>https://www.linkedin.com/company/four-seasons-hotels-and-resorts
</p></div><div><p>http://jobs.fourseasons.com
</p></div><div><p>https://twitter.com/FourSeasonsJobs</p></div></div><p></p>

World of Hospitality

<p>As the Assistant Restaurant Manager, you will assist in managing front-of-house operations, supervise staff, ensure service standards are consistently delivered, handle customer interactions, and contribute to the overall success of the restaurant. Strong teamwork, leadership potential, and a passion for hospitality are essential.</p><p>Job Type: Full-time</p>

Assistant Restaurant Manager

Rise Holding - Noir Cafe / Sasso Restaurant

<p>Job Role: Chef Steward</p><p>Location: Qatar</p><p>Salary Package: Salary + Company provided sharing Accommodation+Transportation + Duty Meals</p><p>Responsibilities:</p><p>As a Chief Steward, you are responsible for staff training, supporting and motivating the Back of House &amp; Front of House Teams to deliver an excellent Guest and Member experience.</p><p>A Chief Steward will also be required to manage cleaning schedules.<br/>- Run the Back &amp; Front of House Department efficiently and to consistent high standards<br/>- Manage, train and develop the Back of House team<br/>- Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed<br/>- Ensure the flow and supply of operating equipment's meets bar, banqueting/catering and restaurant requirements<br/>- Oversee the cleanliness of all food and beverage outlets and the Team Restaurant<br/>- Ensure the Stewarding Team has full knowledge and understanding of compliance regulations as they effect sanitation and hygiene, as set by internal and local legal requirements<br/>- Identify and develop new revenue opportunities<br/>- Work with the banqueting/catering functions to ensure the accurate and timely preparation of individual plates/orders<br/>- Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements<br/>- Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager<br/>- Ensure machinery is operated properly, efficiently, safely and in accordance with the Hotel Health and Safety Manual<br/>- Assist in the location, movement and storage of operational equipment<br/>- Assist in the stock take of equipment and other items as required<br/>- Work with all departments to ensure items that are required for service are available when needed<br/>- Ensure team members adhere to all Health and Safety and Hygiene Regulations<br/>- Carry out any other reasonable task set by the Hotel's Management.</p><p>Skills</p><p>To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow<br/>- Good organizational and planning skills<br/>- Good communication skills<br/>- Ability to work under pressure<br/>- Ability to work on their own or in teams<br/>- Flexibility to respond to a range of various work situations<br/>- A passion for building excellent relationships with colleagues</p><p><i><b>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</b></i></p><p>- <i><b>A high school certificate or equivalent and any other related qualifications</b></i><br/>- <i><b>Previous experience in supervisory role</b></i><br/>- <i><b>Experience in hotel / leisure industry</b></i></p><p>Job Type: Full-time</p><p>Application Question(s):</p><ul><li>IMPORTANT: When applying for this role, your CV must have a photo of you. Applicant CVs without photo will not be screened for the next step.</li><li>In which country are you currently located?</li><li>Which country passport do you have?</li><li>What is your age right now?</li><li>Do you speak and understand basic conversational Arabic? Yes or No?</li><li>How many years of work experience from a professional kitchen do you have? Which Kitchen / Luxurious Restaurants / Hotel properties &amp; Location?</li><li>If you are selected or hired for this role, are you willing to be assigned to ANY of our restaurant branches in Qatar, Saudi Arabia, (and soon United Kingdom)?</li><li>If you are selected or hired for this role, after how many days can you join our company?</li><li>ANSWER REQUIRED: How much is the MINIMUM salary that you are expecting for this role? Anything lower than this amount, you are not accepting. Non-negotiable. (Note: This is not a all inclusive package)                                                                                                                        QAR <i>__</i><i>_</i></li></ul>

Chief Steward

Hot n cool

<p><b>Job Summary:</b></p><p>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.</p><p><b>Key Responsibilities</b></p><p>1. Oversee day-to-day operations of the restaurant, including dining room service, kitchen operations, and overall guest experience.</p><p>2. Set and maintain high standards for service quality, cleanliness, and presentation throughout the restaurant.</p><p>3. Monitor restaurant performance metrics, such as guest satisfaction scores, sales figures, and labor costs, and take corrective actions as needed.</p><p>4. Train, and supervise front-of-house staff members.</p><p>5. Provide ongoing coaching, feedback, and performance evaluations to ensure team members deliver exceptional service and uphold brand standards.</p><p>6. Foster a positive work environment that promotes teamwork, professionalism, and employee engagement.</p><p>7. Interact with guests to ensure their satisfaction and address any concerns or complaints promptly and courteously.</p><p>8. Implement strategies to enhance the overall guest experience and exceed guest expectations.</p><p>9. Develop and manage the restaurant budget, including revenue projections, expense control, and cost management strategies.</p><p>10. Analyze financial reports, such as P&amp;L statements and sales forecasts, to identify areas for improvement and opportunities for revenue growth.</p><p>11. Implement pricing strategies, menu engineering, and promotional initiatives to drive sales and maximize profitability.</p><p>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.</p><p>13. Monitor menu performance and guest feedback to make data-driven decisions about menu offerings and pricing adjustments.</p><p>14. Ensure compliance with all local health and safety regulations, food safety standards, and licensing requirements.</p><p>15. Conduct regular inspections of the restaurant premises to identify and address any potential safety hazards or maintenance issues.</p><p>16. Overseeing inventory levels, ordering supplies, and managing food and beverage costs.</p><p>17. Resolving issues that arise in the restaurant, such as customer complaints, staffing problems, or equipment malfunctions.</p><p>18. Provide daily, weekly, and monthly reports to senior management include key information on sale, expenses, customer feedback and operational performance.</p><p>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.</p><p>20. Ensure proper uniform and personal hygiene cleanliness at all time.</p><p>21. Sending weekly Rota&rsquo;s Schedule.</p><p>22. Maintain records of attendance.</p><p>23. Performs other duties assigned.</p><p><b>Qualification, Experience &amp; Knowledge</b></p><p>&middot; Bachelor&rsquo;s degree in hospitality, business administration or equivalent.</p><p>&middot; 8 to 10 years &lsquo;experience in restaurant management in fine dining.</p><p>&middot; Strong leadership and interpersonal skills, with ability to inspire and motivate a diverse team.</p><p>&middot; Exceptional customer service skills and a passion for delivering memorable dining experiences.</p><p>&middot; Excellent communication and problem-solving abilities.</p><p>&middot; Financial acumen and proficiency in budgeting, financial analysis, and cost control.</p><p>&middot; Knowledge of restaurant operations, including food and beverage service, kitchen management, and front-of-house procedures.</p><ul><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li></ul><p>&middot; Flexibility to work evenings, weekends, and holidays as required.</p><p>&middot; Willingness to work flexible hours, including evenings, weekends, and holidays.</p><p>Job Type: Full-time</p><p>Pay: From QAR6,000.00 per month</p><p>Application Question(s):</p><ul><li>How many years work experience as a Restaurant Manager?</li><li>Do you have a valid Food Handling Certificate?</li><li>Cab you join immediately?</li></ul><p>Work Location: Remote</p>

RESTAURANT MANAGER

ANdAZ

<div>
 <strong>
  Organization- Andaz Doha
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  Duties and responsibilities related to the Assistant Manager - Outlet (Asian Restaurant):
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervise the entire restaurant floor during service, ensuring smooth operations, high service standards, and optimal guest satisfaction.
  </li>
  <li>
   Lead and motivate the front-of-house team by conducting daily pre-shift briefings, assigning duties, and providing continuous on-the-job training.
  </li>
  <li>
   Act as a key point of contact for guests, personally handling complaints, managing VIP reservations, and actively gathering feedback to improve service.
  </li>
  <li>
   Maintain an in-depth knowledge of the restaurant's Asian cuisine, including menu items, ingredients, and beverage pairings (e.g., sake, specialty teas), to assist guests and train staff.
  </li>
  <li>
   Drive restaurant revenue by training the team on upselling techniques and managing promotional activities.
  </li>
  <li>
   Assist the Outlet Manager with administrative tasks, including staff scheduling, daily sales reconciliation, and managing inventory for beverages and supplies.
  </li>
  <li>
   Ensure the restaurant is fully compliant with all health, safety, and HACCP standards, maintaining impeccable cleanliness and hygiene.
  </li>
  <li>
   Manage opening and closing procedures, including cash handling, shift reports, and ensuring the outlet is secure and ready for the next service.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management
  </li>
  <li>
   Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards
  </li>
 </ul>
</div>


Assistant Manager - Outlet (Asian Restaurant)

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RESTAURANT MANAGER

Assistant Manager - Outlet (Asian Restaurant)