Al Khalaf Group
Banquet Supervisor – Private Majlis
Doha•Full-time
QAR 4,000 - QAR 7,000 monthly
QAR 4,000 - QAR 7,000 monthly
About the Job
Job Purpose:
To supervise and coordinate the daily front-of-house and back-of-house operations of a private Majlis, ensuring exceptional hospitality, professional service, proper event setup, and high standards of food safety, hygiene, and guest satisfaction.
Key Responsibilities:
- Supervise daily Majlis operations, including guest reception, table setup, serving, and post-event cleanup.
- Coordinate banquet arrangements for private gatherings, formal receptions, and special occasions.
- Ensure the kitchen and service areas maintain excellent food safety, hygiene, and cleanliness standards.
- Oversee food and beverage service, ensuring quality, presentation, and timely delivery.
- Manage staff duties, schedules, grooming, and service standards.
- Coordinate with the kitchen team, housekeeping, and external catering providers as required.
- Monitor inventory, supplies, purchasing, and receiving of food and hospitality items.
- Ensure the Majlis, dining areas, and guest facilities are always well-organized and presentable.
- Handle guest requests professionally and maintain confidentiality and discretion.
- Ensure flexibility to work evenings, weekends, and public holidays depending on event requirements.
Key Requirements:
- Minimum 3–5 years of experience in banquet supervision, luxury hospitality, hotel operations, or private household service.
- Previous experience in Gulf households, VIP hospitality, or Majlis operations is highly preferred.
- Strong knowledge of food safety, hygiene, table setup, and formal service etiquette.
- Excellent communication, leadership, and staff coordination skills.
- Professional appearance, attention to detail, and a service-oriented attitude.
- Valid Qatar driving license is mandatory.
- Flexible to work extended hours during special events and family gatherings.
Key Competencies:
- Hospitality and guest service excellence.
- Banquet and event coordination.
- Staff supervision and leadership.
- Food safety and hygiene compliance.
- Inventory and cost control.
- Confidentiality, discretion, and professionalism.