Employee Dining Supervisor

About the Company and Location

Fairmont Hotels & Resorts operates a global network of 90 distinguished properties with 34 additional locations in development across 30 countries, featuring destinations ranging from Hawaii's beaches and Canada's national parks to London and the UAE deserts. Fairmont Doha is a luxury hospitality landmark situated within the Katara Towers in Lusail, blending modern sophistication with warm, genuine guest service. Joining this team means becoming part of a dynamic, inclusive environment where individuality and professional growth are highly valued.

Role Overview

We invite passionate individuals to join Raffles & Fairmont Doha as an Employee Dining Supervisor, responsible for managing daily operations of the Employee Dining Room. This role demands leadership in creating a hygienic, efficient, and welcoming dining atmosphere for colleagues, while upholding high standards of food safety and service excellence. The supervisor coordinates closely with culinary teams to maintain a diverse and nutritious menu, fostering an engaging dining environment that enhances employee satisfaction.

Key Responsibilities

• Oversee daily operations to ensure smooth, professional service in the Employee Dining Restaurant.
• Lead, motivate, and coach the dining team to deliver an inviting dining experience for all staff.
• Manage food quality, presentation, freshness, and portioning aligned with brand standards.
• Collaborate with culinary staff to ensure timely food replenishment and effective menu delivery.
• Maintain cleanliness and hygiene of dining spaces, buffet stations, service areas, and equipment.
• Ensure strict compliance with HACCP, food safety, sanitation, and health regulations.
• Regularly inspect operational standards and cleanliness to sustain excellence.
• Prepare staffing schedules, monitor daily attendance, and ensure adequate team coverage.
• Train, mentor, and evaluate team members, supporting continuous development and feedback.
• Monitor inventory levels for supplies and coordinate necessary replenishments.
• Help control departmental expenses by reducing waste and optimizing resource use.
• Respond promptly and professionally to employee feedback and concerns.
• Maintain accurate records including temperature logs, cleaning schedules, and compliance reports.
• Assist in organizing themed dining events, seasonal specials, and employee engagement activities.
• Work closely with People & Culture, Culinary, and Engineering departments to ensure efficient operation.
• Perform additional tasks as assigned to support hotel and departmental objectives.

Candidate Profile and Skills

• Diploma or degree in Hospitality Management, Food & Beverage Management, or related disciplines preferred.
• At least 2 to 3 years’ supervisory experience in food and beverage operations, ideally within employee dining or staff cafeteria settings in luxury hotels.
• Strong leadership ability with proven team management and motivational skills.
• Comprehensive understanding of food safety protocols including HACCP, hygiene, and sanitation standards.
• Exceptional organizational and multitasking capabilities.
• Effective communication and interpersonal aptitude with a guest- and colleague-centered mindset.
• Proficiency in Microsoft Office and familiarity with point-of-sale (POS) systems.
• Willingness to work flexible hours including weekends and holidays as required.
• Strong decision-making and problem-solving skills in operational contexts.
• Fluent English proficiency necessary; knowledge of additional languages considered an advantage.
• Commitment to the brand's luxury promise and inclusive, supportive workplace culture.