Employee Dining Supervisor
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Key skills for this role
About the Role
We are seeking an Employee Dining Supervisor to oversee daily operations of the Employee Dining Room at Fairmont Doha. You will lead the team, ensure food safety and service standards, and coordinate with culinary teams.
Key Skills for This Role
Responsibilities
- Supervise the day to day operations of the Employee Dining Restaurant, ensuring smooth, efficient, and professional service
- Lead, coach, and motivate the Employee Dining team to deliver a positive and welcoming dining experience
- Monitor food presentation, quality, freshness, and portion control to ensure consistency and adherence to brand standards
- Coordinate closely with the Culinary team to ensure timely replenishment of food items and effective menu execution
- Ensure the dining area, buffet stations, service areas, and equipment are maintained in a clean, organized, and hygienic condition
- Enforce compliance with HACCP, food safety, sanitation, and health and safety regulations
- Prepare duty rosters, manage daily staffing requirements, and monitor attendance
- Train, mentor, and evaluate team members, supporting their development through ongoing coaching and performance feedback
- Monitor inventory of operating supplies, equipment, and disposables, and coordinate replenishment
- Assist in controlling departmental costs by minimizing waste and promoting efficient use of resources
- Address Heartist feedback, requests, and concerns promptly and professionally
- Maintain accurate operational records, including temperature logs, cleaning schedules, and other compliance documentation
Requirements
- Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field preferred
- Minimum of 2–3 years of supervisory experience in Food & Beverage operations, preferably in employee dining, staff cafeteria, or restaurant operations within a luxury hotel
- Strong leadership and team management skills
- Sound knowledge of food safety, HACCP, hygiene, and sanitation standards
- Excellent organizational and time management skills
- Strong communication and interpersonal skills
- Proficient in Microsoft Office applications and familiar with point of sale (POS) systems
- Ability to work flexible shifts, including weekends and public holidays
- Fluency in English is required
Full Job Posting
Job Description
- We invite you to join the world of luxury hospitality at Raffles & Fairmont Doha as our new Employee Dining Supervisor.
- As the Employee Dining Supervisor, you will oversee the daily operations of the Employee Dining Room/Restaurant, ensuring a welcoming, efficient, and hygienic dining experience for all colleagues.
Key Responsibilities
- Supervise the day to day operations of the Employee Dining Restaurant, ensuring smooth, efficient, and professional service.
- Lead, coach, and motivate the Employee Dining team to deliver a positive and welcoming dining experience for all Heartists.
- Monitor food presentation, quality, freshness, and portion control to ensure consistency and adherence to brand standards.
- Coordinate closely with the Culinary team to ensure timely replenishment of food items and effective menu execution.
- Ensure the dining area, buffet stations, service areas, and equipment are maintained in a clean, organized, and hygienic condition at all times.
- Enforce compliance with HACCP, food safety, sanitation, and health and safety regulations.
- Conduct regular inspections to ensure operational standards and cleanliness are consistently maintained.
- Prepare duty rosters, manage daily staffing requirements, and monitor attendance to ensure adequate coverage.
- Train, mentor, and evaluate team members, supporting their development through ongoing coaching and performance feedback.
- Monitor inventory of operating supplies, equipment, and disposables, and coordinate replenishment as required.
- Assist in controlling departmental costs by minimizing waste and promoting efficient use of resources.
- Address Heartist feedback, requests, and concerns promptly and professionally to enhance colleague satisfaction.
Qualifications
- Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field preferred.
- Minimum of 2–3 years of supervisory experience in Food & Beverage operations, preferably in employee dining, staff cafeteria, or restaurant operations within a luxury hotel.
- Strong leadership and team management skills with the ability to motivate and develop colleagues.
- Sound knowledge of food safety, HACCP, hygiene, and sanitation standards.
- Excellent organizational and time management skills with the ability to manage multiple priorities.
- Strong communication and interpersonal skills with a guest and colleague focused approach.
- Proficient in Microsoft Office applications and familiar with point of sale (POS) systems.
- Ability to work flexible shifts, including weekends and public holidays, as required.
- Strong problem solving skills with the ability to make sound operational decisions.
- Fluency in English is required; additional languages are an asset.
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