Food & Beverage Outlet General Manager

Alwadi Hotel Doha - MGallery Collection As our Food & Beverage Outlet General Manager, you will be at the heart of our dining experience, leading the daily operations of the outlet while creating meaningful and memorable moments for our guests. You will inspire and develop your team, drive operational excellence, and ensure every guest receives exceptional service from the moment they arrive until the moment they leave. What's in it for you: Employee benefit card offering discounted rates in Accor hotels worldwide Learning and development programs through our Academies Opportunities to develop your talent and grow within your property and across Accor worldwide Recognition and opportunities to make a difference through our Corporate Social Responsibility initiatives, including Planet 21 What you will be doing: Lead Daily Operations: Oversee the smooth and efficient operation of the F&B outlet, maintaining high standards of food, beverage, service, hygiene, and presentation while ensuring compliance with hotel policies, food safety requirements, and health and safety regulations. Inspire & Lead the Team: Lead, coach, motivate, and develop the team while fostering a positive and engaging working environment that reflects the unique character of MGallery. Create Exceptional Guest Experiences: Engage with guests, anticipate their needs, handle feedback professionally, and build lasting guest relationships. Drive Financial Performance: Monitor revenue, control operating costs, manage budgets, and contribute to achieving the outlet's financial targets. Menu & Product Development: Work closely with the culinary team to review menus, introduce new offerings, and respond to guest preferences and market trends. Manage Inventory & Suppliers: Monitor stock levels, minimize wastage, ensure effective inventory control, and maintain strong relationships with suppliers.

Your experience and skills include: Minimum 5 years of experience in Food & Beverage operations, with relevant experience in a supervisory or management role. Previous experience as an F&B Outlet Manager, Restaurant Manager, or similar leadership position, preferably within a luxury or upscale hotel or standalone restaurant. Strong knowledge of restaurant and beverage operations, service standards, food safety, and hygiene requirements. Proven ability to lead, coach, and develop diverse teams while creating a positive and collaborative working environment. Strong commercial awareness with experience in budgeting, cost control, revenue management, and achieving financial targets. Excellent guest relations skills, with the ability to handle feedback and resolve guest concerns professionally and effectively. Strong organizational and problem-solving skills, with the ability to manage multiple priorities in a fast-paced environment. Excellent communication and interpersonal skills, with confidence in dealing with guests, colleagues, and senior management. Ability to work flexible hours, including evenings, weekends, and public holidays, based on operational requirements. Proficiency in English; additional languages are an advantage. A degree or diploma in Hospitality Management, Food & Beverage Management, or a related field is preferred. Knowledge of Accor or other international luxury hospitality standards would be an advantage.

Lead Daily Operations: Oversee the smooth and efficient operation of the F&B outlet, maintaining high standards of food, beverage, service, hygiene, and presentation while ensuring compliance with hotel policies, food safety requirements, and health and safety regulations. Inspire & Lead the Team: Lead, coach, motivate, and develop the team while fostering a positive and engaging working environment that reflects the unique character of MGallery. Create Exceptional Guest Experiences: Engage with guests, anticipate their needs, handle feedback professionally, and build lasting guest relationships. Drive Financial Performance: Monitor revenue, control operating costs, manage budgets, and contribute to achieving the outlet's financial targets. Menu & Product Development: Work closely with the culinary team to review menus, introduce new offerings, and respond to guest preferences and market trends. Manage Inventory & Suppliers: Monitor stock levels, minimize wastage, ensure effective inventory control, and maintain strong relationships with suppliers.