F&B Outlets

3-2-1 Qatar Olympic and Sports Museum

Qatar Museums is seeking to identify and appoint a suitable food and beverage operator for the management of Qatar Olympic and Sports Museum F&B outlets. 

3-2-1 Qatar Olympic and Sports Museum

The 3-2-1 Qatar Olympic and Sports Museum is located in Doha’s Aspire Zone, attached to the famous Khalifa Stadium (home of the 2006 Asian Games).

The museum, which is scheduled to open by the end of 2017, will provide an amazing visitor experience with interactive and unforgettable exhibits, inspiring objects and unique activity areas. It will be constantly updated and designed to educate and entertain, delivering state-of-the-art sport edutainment from around the world.

The museum will demonstrate to the world that sport and Qatar are closely linked and as a local hub and a global magnet it will attract a broad range of visitors from schools, families and tourists as well as visiting dignitaries and academic researchers. The 3-2-1 Qatar Olympic and Sports Museum will be a member of the Olympic Museum Network, which currently unites 22 Olympic museums worldwide.

Qatar Museums is now seeking applications from the potential operator of the Qatar Olympic and Sports Museum’s café, VIP lounge and a casual fine dining restaurant. The sports café, VIP lounge and restaurant will be fitted out by QM and handed over to the future operator ready for operation.

Tom Aikens

Qatar Museums is delighted that the renowned chef Tom Aikens will be developing the concepts, menus and operational planning for the 3-2-1 Sports Museum’s F&B outlets. Tom Aikens is one of the UK’s most acclaimed and inspirational chefs. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars. Tom’s leading role in this project provides the outlets’ operator with the opportunity to work with a leading culinary figure and exponent of healthy eating.

FURTHER INFORMATION
Email: hdrfp@qm.org.qa
Tel: + (974) 44224290
Mobile: (+974) 31060040

Expectations

The F&B operator at the Qatar Olympic Sports Museum will need to meet the following expectations:

  • Deliver high standards of service
  • Provide an excellent quality and innovative food offering
  • Demonstrate professional dealings with Qatar Museums

Submission Guidelines

Bidding operators must provide comprehensive concept and business proposals, including the following elements:

  • Description of business plan.
  • Operator background and credentials including CR, company ID, sponsor ID, related permits/ licenses.

Selection Criteria

Bidding operators will be evaluated based on the following criteria:

  • Minimum experience of 5 years in running high end restaurants and cafés
  • Demonstrable history of operational success
  • Competitiveness of business model
  • Strength of concept (including food/menu concept, creativity, etc.)
  • Marketing plan and promotional strategies

 

Bidding operators will need to comply with the following criteria: 

1-Staffing & Training

All general staff members must have a minimum of 2 years working experience in the hospitality industry

All applicants for FOH and BOH management positions are to be approved by Qatar Museums in consultancy with Tom Aikens

Whilst on duty, all staff members must be elegantly dressed and groomed wearing specific uniforms, which must be kept neat and tidy at all times

Staff on all levels must have proper inductions and trainings on restaurant concepts and have to be tested on training notes in the manual

All chefs and food handlers must have basic health and hygiene certificates from all related agencies

 

2-Operations

KPIs are to be defined jointly and monitored by Qatar Museum, consultant Chef and Operator

A staff manual will be jointly created and maintained to formalize all training steps for various key positions; this has to be used and integrated by all staff members

Management positions, general managers, head chefs, sous chefs and anyone in a supervisory position is responsible for insuring all employees follow company procedures and policies; these persons must take appropriate actions if any breaches come to notice

All standards of service, procedures, manning, running of the restaurants are to be discussed weekly and monthly depending on the restaurant’s success

Regular performance reviews and appraisals to take place with all staff members on a time agreed upon

 

3-Suppliers and produce sourcing

A selection of 3-4 suppliers for each of the following categories is to be presented by the operator: dairy, fruits & vegetables, fish, meat; the final decision will be taken  by  Qatar Museums in consultancy with Tom Aikens

The operating party has to ensure that any goods ordered and delivered are always in best conditions and are accepted with proper corresponding invoice

The operator agrees to ensure that all foods are ethically produced without any harm to animals or environment

The operator ensures that all costs of ingredients, supplies, produces is at fair market value and constantly checked, compared and updated

All suppliers have to be willing to work with the said restaurants and accept the values and terms of business, including suitable delivery times for operations

 

4-Site maintenance

Health and safety action points to be regularly maintained to governmental standards

Overall interior of restaurants to be kept to high standards at all times with daily, weekly, and monthly cleaning schedules

 

5-Financial data & reporting

The operator is willing to share the following reports on a regular basis:

  • Monthly sales report at the end of each month of operations
  • Yearly sales reports at the end of every fiscal year
  • Sales reports per service – figures for breakfast, lunch and dinner when applicable
  • Sales reports per day of the week – figures for weekdays and weekend days

Costing and averages must be calculated for each dish; overall cost, margins and costing are to be kept within industry market standards

 

6-Admin & HR

  • Operator is fully in charge of working time regulations, rotations, human resources, payroll and administrative aspects of running the business
  • All salary levels must be in line with market standards and the importance of using a recruitment agency for management positions when required

Timeline

Proposals & Concepts Submission Deadline: January 8th, 2017

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