Employee Dining Supervisor
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Key skills for this role
About the Role
Fairmont Doha is hiring an Employee Dining Supervisor to oversee daily operations of the Employee Dining Room, ensuring a welcoming and hygienic experience for colleagues. The role includes leading the team, maintaining food safety standards, and coordinating with culinary teams.
Key Skills for This Role
Responsibilities
- Supervise 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 dining experience
- Monitor food presentation, quality, freshness, and portion control
- Coordinate with Culinary team for timely replenishment and menu execution
- Ensure dining area, buffet stations, and equipment are clean and hygienic
- Enforce compliance with HACCP, food safety, sanitation, and health regulations
- Conduct regular inspections to maintain operational standards and cleanliness
- Prepare duty rosters, manage staffing requirements, and monitor attendance
- Train, mentor, and evaluate team members
- Monitor inventory of operating supplies and coordinate replenishment
- Assist in controlling departmental costs by minimizing waste
- Address Heartist feedback and concerns promptly
Requirements
- Diploma or degree in Hospitality Management, Food & Beverage Management, or related field preferred
- Minimum 2–3 years of supervisory experience in Food & Beverage operations, preferably in employee dining or 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 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.
- You will lead and motivate the team, maintain exceptional food safety and service standards, and work closely with the culinary team to deliver a diverse, nutritious, and high quality dining program.
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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