Employee Dining Supervisor

About the Company and Location

Join Fairmont Hotels & Resorts, part of a prestigious network featuring 90 properties worldwide and 34 more upcoming, spanning locations from Hawaii's shores to Canada's national parks, London's cityscape, and the deserts of the UAE. At Fairmont Doha, located within the iconic Katara Towers in Lusail, experience contemporary luxury blended with heartfelt hospitality. The hotel embodies a spirit of modern elegance and energetic service, with a focus on delivering meaningful guest experiences that mirror the culture of Doha and genuine warmth.

Role Overview

The Employee Dining Supervisor will manage daily operations at the Employee Dining Room/Restaurant, facilitating a welcoming, efficient, and hygienic dining environment for all team members. This leadership role requires overseeing food safety, service quality, and team motivation to promote staff satisfaction aligned with Raffles & Fairmont Doha's luxury service standards.

Key Responsibilities

• Manage day-to-day functioning of the Employee Dining Restaurant ensuring efficient and professional catering service.
• Lead, guide, and inspire the dining team to create a positive dining atmosphere for all colleagues.
• Ensure food presentation, quality, freshness, and appropriate portion sizes comply with brand benchmarks.
• Collaborate with Culinary to guarantee timely food replenishment and smooth menu execution.
• Maintain cleanliness and hygiene standards across the dining and service areas along with equipment upkeep.
• Enforce compliance with HACCP, food safety, sanitation, and occupational health and safety regulations.
• Carry out routine inspections to uphold operational and cleanliness standards.
• Organize staff schedules, manage attendance, and ensure adequate team coverage daily.
• Provide training, mentorship, and performance reviews to support team development.
• Oversee inventory management for operational supplies and coordinate timely restocking.
• Assist with departmental cost control by reducing waste and promoting resource efficiency.
• Address staff feedback, requests, and issues promptly to boost satisfaction.
• Maintain detailed operational records such as temperature logs, cleaning rosters, and compliance documents.
• Support planning and execution of themed dining events, seasonal promotions, and colleague engagement activities.
• Work closely with People & Culture, Culinary, and Engineering teams to ensure smooth operations and excellent employee experiences.
• Perform additional duties as assigned to support hotel and department objectives.

Qualifications and Skills

• Diploma or degree in Hospitality Management, Food & Beverage Management, or related discipline preferred.
• At least 2–3 years of supervisory experience in Food & Beverage, preferably in employee dining or staff cafeteria within luxury hospitality.
• Proven leadership and team management abilities, motivated to develop and encourage team members.
• Solid understanding of food safety practices, HACCP protocols, hygiene, and sanitation standards.
• Strong organizational talents with capability in managing multiple tasks effectively.
• Excellent communication and interpersonal skills with a focus on guest and colleague satisfaction.
• Familiarity with Microsoft Office and point-of-sale (POS) systems.
• Availability to work flexible shifts including weekends and holidays as required.
• Good problem-solving aptitude to make sound operational decisions.
• Fluency in English; multilingual abilities are advantageous.
• Commitment to embodying the Raffles & Fairmont luxury brand values in daily work.
• Promotion of inclusiveness, ensuring every colleague feels respected and appreciated.
• Creating an empowering atmosphere for employees with recognition and support.