Employee Dining Manager
The Employee Dining Manager is responsible for overseeing the daily operations of the employee dining facilities at Raffles & Fairmont Doha. This role ensures the highest standards of food quality hygiene and service are maintained providing a nourishing and enjoyable dining experience for all employees. The Employee Dining Manager will work closely with the culinary and food & beverage teams to ensure a well-balanced and diverse menu effective cost control and adherence to health and safety standards.
Key Responsibilities:
Operational Management
Oversee the daily operations of the employee dining areas ensuring high-quality food service and a pleasant dining environment.
Develop and implement efficient workflows to enhance service speed and efficiency.
Monitor food preparation and presentation to maintain consistency in quality and taste.
Ensure compliance with food safety regulations hygiene standards and HACCP guidelines.
Menu Planning & Food Quality
Work closely with the Executive Chef to develop a nutritious and diverse menu catering to the dietary preferences of employees.
Regularly review and update menu offerings based on employee feedback and seasonal availability of ingredients.
Conduct regular food tastings and quality checks to maintain high culinary standards.
Employee Engagement & Satisfaction
Gather and analyze feedback from employees to continuously improve dining offerings and overall experience.
Organize occasional themed dining experiences and special menu days to enhance employee satisfaction.
Foster a welcoming and comfortable environment in the employee dining areas.
Cost Control & Budgeting
Manage inventory procurement and cost control measures to maintain budgetary guidelines.
Work with suppliers to source high-quality ingredients at competitive prices.
Monitor food waste and implement strategies to minimize unnecessary expenses.
Team Leadership & Training
Supervise train and develop the employee dining team ensuring high standards of service and professionalism.
Conduct regular performance evaluations and provide constructive feedback.
Foster a positive work culture encouraging teamwork and collaboration.
Qualifications & Experience:
Minimum of 3-5 years of experience in a similar role preferably in a luxury hotel or large-scale corporate dining environment.
Degree or diploma in Hospitality Management Culinary Arts or a rela
Qualifications :
Qualifications & Experience:
Minimum of 3-5 years of experience in a similar role preferably in a luxury hotel or large-scale corporate dining environment.
Degree or diploma in Hospitality Management Culinary Arts or a related field.
Strong knowledge of food safety regulations HACCP and hygiene standards.
Excellent leadership and team management skills.
Strong organizational and problem-solving abilities.
Ability to work in a fast-paced environment while maintaining attention to detail.
Proficiency in Microsoft Office and inventory management systems.
Personal Attributes:
Passionate about food quality and employee satisfaction.
Strong communication and interpersonal skills.
Ability to multitask and prioritize workload effectively.
Positive attitude and a hands-on approach to management.
Culturally sensitive and able to work with a diverse workforce.
Remote Work :
No
Employment Type :
Full-time
Key Skills
Employee Relations,Fmla,Human Resources Management,Mediation Experience,Conflict Management,HRIS,Performance Management,Employment & Labor Law,Qualitative Analysis,Alternative dispute resolution,Human Resources,Mentoring
Experience: years
Vacancy: 1