F&B Market Leader: Elevate Guest Experience & Profit

SHERATON HOTEL RESORE !; Umm Salal; On-site; QAR 120,000 - 180,000; Full time

Job summary

SHERATON HOTEL RESORE ! in Umm Salal seeks an experienced Food and Beverage professional to lead hotel F&B operations and drive profitability through innovative service. You will manage restaurant, banquet and bar activities while maintaining guest-centric service standards.

The role requires strong budgeting skills, excellent communication, and the ability to forecast monthly and yearly performance. A culinary-focused background and leadership experience are essential.

Qualifications

• Proven Food and Beverage Operational experience in Restaurant, Banquet and Bar Management.
• Excellent computer knowledge and skills.
• Excellent interpersonal and communication skills.
• Ability to budget and forecast monthly and annually.
• Flexible to respond to a variety of different work situations to spot and resolve problems efficiently.
• Up to date with Food and Beverages trends as well as best practices.
• Ability to manage personnel and meet financial targets.
• Culinary school diploma or degree in Food Service Management or related field

Responsibilities

• Oversee the Food & Beverage operations of the Hotel.
• Ensure that our Food and Beverage team is always highly motivated to create amazing moments for our guests and employees.
• Be entrepreneurial and think beyond the boundaries.
• Create, encourage and implement revenue generating ideas.
• Provide service that is sincere, warm and enthusiastic while you take the time to get to know the guests and be committed to service excellence.

Skills

F&B ops

Budgeting

Communication

Menu development

Team leadership

Education

Culinary diploma / Food Service Management

Job description

SHERATON HOTEL RESORE ! in Umm Salal seeks an experienced Food and Beverage professional to lead hotel F&B operations and drive profitability through innovative service. You will manage restaurant, banquet and bar activities while maintaining guest-centric service standards.

The role requires strong budgeting skills, excellent communication, and the ability to forecast monthly and yearly performance. A culinary-focused background and leadership experience are essential.