Overview
The Ali Bin Ali Holding is a privately owned company with a heritage that dates back to 1945. Our roots began with a vision to provide quality international products and services to the people of Qatar. Today, our Holding is one of the largest retail and distribution companies in Qatar. We are also proud to say we have a long-standing reputation for building successful partnerships with the world’s leading brands across a diverse range of business activities. This success is born out of our unwavering commitment to the long-term development and strategic growth of not just our holding but also that of our partners. As a holding, we thrive on innovation, which is the key to our consistent market share results and achievement awards. The Ali Bin Ali Holding operations are currently local but our standards are International. Our partners and competitors credit us with an impeccable reputation and with excellent public and private sector relationships. We are proud to say that the Ali Bin Ali Holding possess a pristine reputation among our staff who stay long with us, our principals who enjoy doing business with us, retailers who prosper alongside us and our nation which recognizes us.
Waiter
Job Description
OBJECTIVE
This role is contributing to the service team’s efforts by presenting a positive first impression of the establishment’s friendliness, excellent service and high standards. The Waiter ensures that guests are provided with an outstanding customer service and actively helps to improve their overall dining experience, escalating any arising issues in consultation with senior restaurant line management.
Key Responsibilities
- Greets and serves each guest with a friendly and courteous attitude
- Ensures understanding of daily specials, internal promotions or menu changes
- Ensure efficient, smooth communication between BOH and FOH
- Delivers food/ beverages in a timely manner without any delay to enhance table turnaround times
- Seeks to minimize food wastage, spillage and breakage at all times
- Clears table, cutlery, plates as per service sequence supported by the runner
- Assists in keeping the restaurant clean and safe
- Follows all cash handling procedures and policies
- Reports on duty on time in correct uniform/ grooming standards
- Adheres to set HACCP, ISO guidelines and food safety standards at all times
- Escalates any customer complaints/ issues immediately to Senior Management or direct line management for prompt resolution
- Trains runner on correct service standards, hygiene guidelines
- Knows and memorizes the seating chart/ outline
- Understands key functionalities of MICROS system
- Participates in functions and activities with other outlets when required
- Knows and recalls provenance, ingredients per menu items
- Advises BOH on customer’s food intolerance
Skills:
1. Customer Service Excellence:
- Friendly and Courteous Attitude: Must have a welcoming demeanor to create a positive first impression.
- Excellent Interpersonal Skills: Ability to engage and communicate effectively with guests, ensuring a high standard of service and customer experience.
- Problem-Solving and Escalation: Address customer complaints or concerns promptly, and escalate issues to senior management as needed.
- Service Knowledge: Be able to explain the menu, daily specials, and promotions to guests, enhancing their dining experience.
2. Communication Skills:
- Effective Communication Between BOH (Back of House) and FOH (Front of House): Ensures smooth operations, timely delivery of food, and avoids delays.
- Clear and Efficient: Communicates customer orders and requests accurately to kitchen staff and ensures that guest needs are met promptly.
3. Time Management & Efficiency:
- Timely Service Delivery: Ensure that food and beverages are served without delay to enhance table turnover and guest satisfaction.
- Minimizing Wastage: Actively seeks to reduce food waste, spillage, and breakage to improve operational efficiency and cost management.
- Table Clearing and Service Sequencing: Follows proper sequence and standards when clearing tables and serving courses.
4. Technical Knowledge & Systems:
- MICROS System Knowledge: Understanding of the MICROS point-of-sale (POS) system to process orders, manage billing, and track inventory.
- Knowledge of Food Safety Standards: Familiarity with HACCP (Hazard Analysis Critical Control Point) and ISO standards for food safety, ensuring health and safety compliance in the restaurant.
- Seating and Menu Knowledge: Memorizes seating charts, restaurant layout, and the ingredients and provenance of menu items.
5. Leadership and Training:
- Team Collaboration and Leadership: Assist in training junior staff (e.g., runners) on service standards, hygiene protocols, and customer service expectations.
- Mentoring Junior Staff: Provide guidance and ensure the team follows best practices to maintain high service standards.
6. Attention to Detail:
- Guest Satisfaction: A strong focus on providing a personalized dining experience and ensuring guests feel valued.
- Table Maintenance: Ensuring cleanliness and tidiness of the dining area, following safety and hygiene protocols at all times.
7. Knowledge of Menu & Food Intolerances:
- Menu Familiarity: Knowledge of menu items, ingredients, daily specials, and the ability to suggest suitable pairings or options based on customer preferences.
- Food Intolerance Awareness: Able to communicate food allergies or intolerances to the kitchen staff to ensure guest safety.
8. Personal Presentation & Professionalism:
Punctuality: Arrive on time for shifts and be ready to deliver excellent service.
JOB REQUIREMENT
Uniform & Grooming Standards: Maintain high standards of personal appearance and hygiene, ensuring the right uniform is worn and properly maintained.
Knowledge of HACCP, ISO standards
Higher secondary education essential or
Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant
Must have least 1 year work experience in hospitality, restaurants or fine dining environment
Excellent command of English, Arabic desirable
Must have excellent interpersonal skills and confidence
Understanding of MICROS
Assistant Restaurant Manager
Job Description
OBJECTIVE
The Assistant Restaurant Manager is responsible for overseeing and managing the daily running of the restaurant in alignment with set hygiene & food safety standards. He/she ensures that guests are provided with an outstanding customer service and actively helps to improve their overall dining experience. This role is contributing to the service team’s efforts by presenting a positive first impression of the establishment’s friendliness, excellent service and high standards
Key Responsibilities
- Reports on duty on time in correct uniform/ grooming standards
- Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times
- Promotes a friendly and courteous attitude towards all clients, guests and staff
- Ensures that restaurant is ready for service as per opening duties (Refer to check list of cleanliness standards, music, A/C, cash counting
- Ensures that restaurant is ready for service as per closing duties (Refer to check list cash counting, credit card reports, MICROS reports, manager log book, etc.)
- Assumes the duties and responsibilities of the Restaurant Manager in his/her absence.
- Interacts and builds relationships with the restaurant clientele.
- Controls an accurate logbook with guest and staff positive and negative comments.
- Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
- Participates in service as necessary in accordance with the requirements and practices of the restaurant.
- Participates in decoration and preparing the restaurant for promotions and special events.
- Monitors and controls all operating equipment for the restaurant.
- Actively participate in order taking, sales efforts, service and guest relations.
- Handles all complaints efficiently as per set Company standards
- Implements and reinforces the Company and divisional regulations, policies and procedures including but not limited to:
- In house rules and regulations
- Health and safety
- Grooming/Uniform standards
- Quality
- Service
- Hygiene and cleanliness (Cleaning check list)
- Closing and opening check listsControls and analyzes, on an on-going basis, the level of the following:
- Quality level and presentation of food and beverage products
- Service standards
- Level of sanitation and hygiene in the cleaning of facilities and equipment
- Quality of entertainment
- Guest satisfaction
- Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
- Records the breakages, wastages occurred in a shift debriefing
- Monitors and controls all operating equipment for the restaurant.
- Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
- Performs related duties and special projects as assigned.
- Participates in functions and activities with other outlets when required
- Ensures optimum performance in specific areas as assigned in above areas.
- Establishes and maintains effective employee and inter-departmental working relationships.
- Raises disciplinary actions in consultation with Restaurant Manager/HR to ensure the appropriate staff productivity and efficiency.
- Assists the Restaurant Manager in developing training plans as well as on the job coaching in accordance with the restaurant guidelines, and in conducting and implementing them.
- Abides by the set shift handover checklist
- Informs his employees continuously on all promotion, specialties and other sales activities.
- Conducts daily briefings and participates in other meetings as needed to obtain optimal results
- Undertakes annual appraisal/ performance process objective settings of his direct staff under supervision of Restaurant Manager
- Ensure adequate onboarding process and introduction of new employees.
- Abides by the set shift handover checklist (follow up).
- Ensure lean weekly scheduling of employees and stations
- Assists the Restaurant Manager in handling administrative work and keeping updated files on the following matters:
- Standards
- Weekly schedule holiday planning
- Training
- Performance management process
- Meetings
- Contributes ideas and suggestions to ensure a continuous improvement of the entire operation.
- Seeks opportunities to increase sales and overall restaurant performance through upselling.
- Ensures cash handling and till point procedure is handled with accuracy and as per company policy.
- Controls and countersigns in RM absence all mistakes occurring within the ordering-system
- Keeps all restaurant furnishings clean and polished in accordance with the cleaning schedule.
- Ensures that all damaged furniture and machines are repaired with a supportive maintenance request.
- Controls and reports all defective lighting, fixtures and other electrical matters.
- Controls and ensures cleanliness of the guest restroom facilities at least twice a day.
- Is familiarized with all emergency procedures and assure that all of his employees are informed of the pertinent emergency procedures.
Skills:
Knowledge of HACCP, ISO standards
Diploma/Certificate with at least 3 years work experience or a Bachelor in Hospitality/ Tourism industry essential with at least 5 years work experience
Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant
Must have least 3-4 years work experience in hospitality, restaurants or fine dining environment, whereas at least 2 years within a supervisory role
Excellent command of English, Arabic desirable
Must have excellent interpersonal skills and confidence
Understanding of MICROS
Leadership & Team Management:
- Supervision & Coordination: Ability to supervise, coordinate, and direct the restaurant team to ensure efficient, timely, and courteous service.
- Staff Training & Development: Assist in developing training plans, providing on-the-job coaching, and conducting staff performance appraisals to ensure continuous improvement.
- Team Motivation & Productivity: Ensure staff remain motivated and productive, managing performance and raising disciplinary actions when necessary in consultation with the Restaurant Manager/HR.
- Conflict Resolution: Handle complaints efficiently and ensure that all guest issues are resolved promptly and according to company standards.
Operational & Administrative Expertise:
- Daily Operations Management: Oversee daily duties such as opening and closing the restaurant, cash counting, inventory checks, and ensuring the restaurant is ready for service.
- Compliance & Policy Adherence: Ensure the team follows the company’s in-house rules and regulations, including health and safety, hygiene, grooming standards, and quality protocols.
- Inventory Control: Monitor and control stock levels of beverages, materials, and equipment to meet operational needs and avoid shortages or wastage.
- Cash Handling & Till Procedures: Ensure cash handling is accurate and in line with company policies, and handle till point procedures with accuracy.
- Scheduling: Oversee employee schedules, ensuring efficient use of staffing resources based on restaurant needs.
Customer Service & Guest Relations:
- Exceptional Customer Service: Ensure the team provides outstanding service, with a focus on creating a positive guest experience and encouraging repeat business.
- Building Guest Relationships: Actively interact with guests, building rapport and ensuring their dining experience meets or exceeds expectations.
- Complaint Handling: Address guest complaints or concerns swiftly and professionally, following company protocols for resolution.
