Job Description
Company Description
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.
Job Description
Pool & Beach Manager
The Pool and Beach Manager is responsible for overseeing all food and beverage operations at the pool and beach areas. This includes ensuring excellent guest service, maintaining high-quality standards, managing team members, and maximizing profitability while enhancing the overall guest experience.
- Oversee daily operations of the poolside and beach.
- Ensure smooth service delivery, hygiene, and quality standards are met.
- Monitor inventory, ordering, and stock control for food, beverages, and supplies.
- Ensure compliance with health, safety, and sanitation regulations.
- Collaborate with chefs and bartenders to enhance the food and drink offerings.
- Maintain a high level of guest satisfaction by ensuring exceptional service.
- Address and resolve guest complaints and special requests promptly.
- Develop strategies to enhance the overall guest experience.
- Schedule shifts and allocate tasks to ensure efficient service.
- Motivate and mentor team members to maintain high morale and performance.
- Conduct regular team meetings and training sessions on service standards.
- Develop and implement strategies to increase F&B sales and profitability.
- Monitor budgets, cost control, and financial performance.
- Oversee emergency preparedness and first-aid response procedures.
Qualifications
- Degree in Hospitality Management, F&B Management, or a related field.
- Minimum 3 years in F&B management, preferably in hospitality pool and beach operations.
- Strong leadership, organizational, and problem-solving skills.
- Excellent communication and interpersonal abilities.
- Knowledge of food safety regulations and guest service standards.
- Proficiency in budgeting, cost control, and financial analysis.
- Ability to work flexible hours, including weekends and holidays.
