Outside Catering Manager
W Doha Hotel & Residences
مجموع سنوات الخبرة :15 years, 7 أشهر
• Oversee all Outside Catering Events.
• Monitor all outside catering vehicles are always in good condition.
• Maximize sales and meet profit and financial expectations.
• Budget and establish financial targets and forecasts.
• Keeping budgets and maintaining financial and administrative records.
• Manage the payroll and monitor spending level.
• Monitors and guide all associates to their performance.
• Hiring, training, supervising and motivating regular and casual associates.
• Organizing associates schedules.
• Ensuring to meet all the guests for site inspection and discuss about their events.
• Ensuring guests are satisfied in all aspect of the events.
• Ensuring that health and safety regulations are strictly observed, recorded and archived.
• Monitoring the quality of the product and the service provided.
• Planning menu in consulting with chefs.
•Assisting Banquet Director and Managers to oversee over 7500sqm event space that include 25 meeting rooms, 2 Ballrooms that has 1200sqm and 1400sqm respectively, 2 terrace that can accommodate 180 to 200 people and pool deck that can accommodate 800 to 1000 people.
•Supervises staffing levels to ensure that guest service, operational needs and financial objective are met.
•Supervises Banquets and all related areas in the absence of the Banquet Manager.
•Communicates to Chef and Banquet Manager any issues regarding food quality and service levels.
•Monitors associates to ensure performance expectations are met.
•Handles guest problems and complaints.
•Handles associates questions and concern.
•Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
•Monitors alcohol beverage service in compliance with local laws.
•Supervises on-going training initiatives.
•Coaches and counsels associates regarding performance on an on-going basis.
•Requisitioning supplies and equipment needed for operation with a proper quotation and approval.
•Handles outside Catering, oversee operation, set ups, equipment, staffing, excellent service and beyond its expectation.
•Creates a positive posture towards associates and immediate manager to meet same goal of the team.
•Responsible for yearly vacations plan of more than 60 associates.
•Part of hiring process of new associates.
•Responsible for leading banquet associates in serving guests during banquet functions.
•Responsible for checking and maintaining cleanliness and neatness for table set-ups.
•Coordinate and supervise the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently.
•Maintain complete knowledge of service requirements such as pre-function menu selections, appearance, major ingredients, texture, and methods of proper food and beverage service.
•Responsible to the charges according to the Banquet Event Order packages.
•Handle the tasks of inspecting banquet areas at the end of function to ensure that all equipment are returned to its proper area and all areas are clean.
•Making sure meeting rooms and all signage are ready before guest arrival.
•Support management in training, scheduling, evaluating, counseling, and coaching banquet associates.
•Checking all maintenance that needs to be done and report to engineering.
•Conduct daily briefing to make sure all associates are aware and receive the right information for our daily and upcoming operations.
•Oversee the whole restaurant operation to meet guest expectations and beyond and reports to manager on a daily basis.
•Supervises and checks all mise-en-place and set-up.
•Checks the reservation book or communications book and allocate tables or station
•Monitors and controls the sequence of service and procedural standards, ensures compliance of all associates on the shift.
•Supervises the service staff and assists them when the outlet is busy. Checks for guest satisfaction, ensures checking procedures and expediting are done accurately.
•Handles guest complaints of the restaurant and inform to the outlet manager when it is most needed. Report and follow up on deficiencies.
•Conduct daily briefing to the team and attends managers meeting.
•Preparing weekly roster.
•Responsible to the Oasys (Monthly Payroll).
•In-charge for weekly brunch restaurant lay-out, set up and smooth operation.
•Implementing the sequence standard waiter service of the restaurant at all time.
•Assisting daily operations to restaurant captain and supervisor.
•Cashing-up.
•Create a positive posture, reacts and sympathize guests to all kinds of complaints and handles at most highest ability.
•Assisting daily banquet operations as per standard.
•Preparing outside catering equipment as per banquet event order.
•Sitting-up the banquet hall as per banquet event order.
•Making sure the room is ready before guest arrival.
•Assisting banquet audio visual (a/v) technician for any set-up.