Restaurant Beach Club Manager - Waldorf Astoria Doha Lusail
Waldorf Astoria Doha Lusail location Doha, Qatar category Hotel Full-time HOT0B23B Posted: Dec 17th 2024 JOB DESCRIPTION A Restaurant Beach Club Manager is responsible for managing Beach Club Day & Night operations to deliver an exceptional Guest and Member experience while training staff and working within budgeted guidelines.
The Restaurant Beach Club Manager is responsible for overseeing the Beach Club's daily operations, ensuring efficient service, exceptional customer experiences, and compliance with financial and legal requirements. Specifically, you will be responsible for performing the following tasks to the highest standards:
Objectives & Goals
Effectively oversee and direct the Beach Club in a smooth and operational manner Manage all staff members in the agreed standard of food & beverage service during shift Guide and lead by example in all areas of venue conduct Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food Train and develop employees, ensuring they have the necessary skills to perform their duties Promote the safe use of the Club, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations Respond to any changes in the Club as dictated by the needs of the operations and the company Able to meet financial targets Ability to comply with all Food and Beverage brand standards Ability to work under pressure Excellent grooming standards Willingness to develop team members and self Flexibility to respond to a range of different work situations
Job Activities
Customer Service
To provide a friendly, courteous and professional service at all times To provide a quick and efficient service To demonstrate a high standard of personal appearance and ensuring good personal hygiene To ensure the agreed standards of food service are adhered to at all times To manage employees ensuring that the correct standards and methods of service are maintained To ensure the efficient flow of service and standards are constantly met during service periods To ensure all customer requests and queries are responded to promptly and effectively To positively deal with and learn from all customer complaints and comments To actively seek feedback from customers on a regular basis
People Management
To build and maintain an efficient team of employees, driving the team towards the objectives of the business To ensure that the restaurant’s personnel budgets are strictly adhered to To recruit and select employees to the agreed staffing levels To develop a learning culture and to ensure that all team members feel valued and rewarded To produce employee rosters to ensure employee levels match the needs of the business To ensure all new employees attend induction To promote the training and development of staff to ensure standards are maintained, and monitor all training and development within the department To manage all employees in line with the agreed skills and standards, giving regular feedback and appraisals To manage all disciplinary and grievance issues within the department To assess staff performance against the agreed skills and standards To constantly monitor the grooming and personal hygiene of the team
Department Responsibilities
To ensure the department is maintaining its agreed level of operating performance at all times To communicate and delegate activities to the team To ensure all up selling opportunities are maximized within the department To direct the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand To prepare department budgets or re-forecast, as requested by the General Manager For Restaurants & Bars To ensure all department staff work hygienically and productively To ensure the standards and controls for health and safety, hygiene, risk assessments, COSHH, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors To ensure that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary To manage along with the Human Resources department, the completion of all administrative documentation including processing all new starters onto payroll and the Tronc scheme. To have a detailed knowledge of department and hotel brand standards and be able to explain the standards to the team To create and implement sales promotions and staff incentives, strictly requiring the authorization of the General Manager For Restaurants & Bars To ensure that all in house control systems / audit requirements are adhered to at all times
Communication
To provide a clear handover during shift changes To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work To notify your staff to all menu changes, specialties, event menus and changes to standards prior to the commencement of service To ensure that the daily briefings take place, in conjunction with the Chef To develop an open culture of communication, both formal and informal To communicate openly and clearly both verbally and in writing To pitch information at the appropriate level
Making it Happen
Stimulate change, challenge assumption and ways of working to move the business forward Develop a positive and direct relationship with all colleagues Within the department, support a culture of pride, ownership and desire to exceed expectation To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs To understand what is happening in other venues in the property, the company, competitor restaurants and the external environment, and the implications for your own department. To plan ahead to ensure adequate resources are available To be aware of potential highs and lows in the business and customer trends, and plan accordingly
A Restaurant Beach Club Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
To maintain a high
customer awareness by approaching your job with the customers always in mind. To be
financially aware of costs involved in the operations and are responsible to control costs. To be motivated and committed to your
personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance To be
adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities. To maintain high level of
teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues To ensure that the
quantity of work is sufficiently productive under the normal business levels.
It would be advantageous
