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 & 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.