وظائف شيف أسماك في سلطنة عمان

<p>JOB SUMMARY Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requriements.</p><p>CORE WORK ACTIVITIES</p><p>Managing Hygience and Food Safety Operations</p><p>Verifies compliance with Brand Standard Audit (BSA) requriements of Marriott International throughout the operations. Advises and monitors food handlers on the proper good handling practices and verifies their observance. Identifies key areas of risk in various food operations and takes preemptive remedial action. Verifies complianace with food and hygiene regulations, licensing conditions and codes of practice relating to food operations. Provides technical advice on product labeling issues for fulfilling government requirements. Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees). Handles complaints or enquiries from customers and local food sategey and health departments on food hygiene matters. Conducts and records daily kitchen inspections on the personal, environmental and food hygiene condictions and provides corrective action plans as necessary. Conducts regular vendor inspections in partnership with purchasing and culinary leadership. Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff. Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties. Coordinates cleaning program in all F&amp;B areas (e.g., General clean), identifying trends and making recommendation for improvements. Establishes and maintains open, collaborative relationships with employees. Liases with pest control company for any pest issues and monitors pest control performance. Maintains and makes improvements to hygiene standards. Regularly reviews and refreshes the food safety standards of all food handlers withing the property. Maintains documentation on all hygiene and food safety stadards throughout the operation.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major. Preferred: Environmental Health Degree or Culinary Degree</p>

<p>POSITION SUMMARY Greet and escort guests to rooms. Open doors and assist guests/visitors entering and leaving property. Inform guests of property amenities, services, and hours of operation, and local areas of interest and activities. Identify and explain room features to guests (e.g., use of room key, mini-bar, ice and vending areas, in-room safe, valet laundry services). Transport guest luggage to and from guest rooms and/or designated bell area. Assist with luggage storage and retrieval. Assist guests/visitors in and out of vehicles, including assisting guests with loading/unloading luggage. Supply guests with directions. Arrange transportation (e.g., taxicab, shuttle bus, limousine/sedan service) for guests/visitors, and record advance transportation request as needed. Communicate parking procedures to guests/visitors. Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager. Maintain awareness of undesirable persons on property premises. Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. Welcome and acknowledge all guests, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Move at a speed required to respond to work situations (e.g., run, walk, jog). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>Have a good understanding of the outlet's concept and food and beverage offerings and be able to verbally explain those to guests. Ensure that mise en place is completed shift to shift and during service in order to provide an efficient service. This includes cleaning tasks in front and back of house as well as polishing and assembling of equipment. Be able to operate the required steps on the POS - point of sales system in order to process food and beverage orders. Be able to deliver service by understanding the guest requirements. Carry out all tasks in a friendly, courteous and efficient manner. Properly up-sell services and products to our guests at all times, enhancing service and generating increased revenue. Be able to process MOHG Gift cards and other non-cash methods of payment. Perform any tasks relating to billing according to hotel standards and cashiering policies. Ensure all dishes are presented in compliance with hotel standards and food &amp; beverage specifications. Conserve all outlet equipment and utensils in good conditions by proper day to day handling of all applicable utensils and by carrying out required side duties as assigned. Assist in picking up all required stocks, including linen, beverage, dried goods and others and arrange them accordingly. Ensure product knowledge is up to date. Ensure that management and kitchen colleagues are informed of any special guest preferences or allergies. Support as required other outlets as assigned by the Restaurant/ Outlet Manager. Any other reasonable tasks as assigned by the Restaurant/ Outlet Manager. Communicate well with colleagues and superiors in order to avoid misunderstandings and other shortfalls caused by lack of communication. Be committed to being a team player; proactively cooperating and supporting colleagues in operational tasks. Listen to every guest and observe body language carefully in order to be able to understand guest needs and expectations and consistently delight and satisfy every guest. Have a natural, warm smile and a friendly and passionate approach towards guests. Create WOW moments to surprise and delight guests in the Restaurants through gestures and other actions. Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA. Report guest's preference to superiors and act upon them whenever known.</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p>POSITION SUMMARY Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 2 years of related work experience.</p><p>Supervisory Experience: At least 1 year of supervisory experience.</p><p>License or Certification: None</p>

<p>POSITION SUMMARY Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None</p>

<p>JOB SUMMARY Entry level management position that is responsible for the daily operations in the Bar/Lounge. Position directs, trains and assists employees to serve guests and ensures proper standards are followed. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations, professionally and consistently. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.</p><p>CORE WORK ACTIVITIES Supporting Management of Bar Activities and Upkeep Ensures high quality products and presentations. Supervises daily shift operations. Helps maintain par stocks throughout the various departments by daily monitoring of on-hand inventory. Maintains food handling, sanitation and cleanliness standards. Operates all department equipment as necessary. Assists floor staff during busy periods. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Reports malfunctions in department equipment.</p><p>Ensuring Bar Team Delivers Exceptional Customer Service Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Observes service behaviors of employees. Empowers employees to provide excellent customer service within guidelines.</p><p>Modeling and Holding Bar Team Accountable to High Standards of Work Supervises Bar/Lounge in compliance with all local, state and Federal beverage and liquor laws. Trains staff on cash handling and credit policies and procedures. Trains staff on liquor control policies and procedures. Supervises adherence to all liquor control policies and procedures. Ensures compliance with all Bar/Lounge policies, standards, and procedures. Maintains standards for bartender and cocktail service. Supervises adherence to all cash handling and credit policies and procedures.</p><p>Facilitating the Performance of the Bar Team Ensures all employees have proper supplies, equipment and uniforms. Helps train employees in safety procedures. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches employees regarding performance on an on-going basis.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Reporting to: Director of Food and Beverage</b></p><p>The successful candidate will be responsible for overseeing all bar outlets, developing innovative and high-quality beverage concepts, managing cost and inventory controls, and leading a diverse team of bartenders and bar staff. This role also involves driving service excellence, maintaining strong supplier relationships, and continuously elevating the resort's beverage offerings through creativity, consistency, and attention to detail.</p><p>Key Responsibilities</p><ul><li>Lead and oversee all bar and beverage operations across the resort, ensuring exceptional guest experiences and adherence to luxury hospitality standards.</li><li>Develop and implement innovative beverage programs, cocktail menus, wine offerings, and signature experiences aligned with the property's concept and brand positioning.</li><li>Manage daily operations, service standards, and quality control across all bar outlets.</li><li>Drive beverage revenue through strategic menu engineering, promotions, upselling initiatives, and guest engagement.</li><li>Monitor beverage costs, inventory levels, stock control procedures, and purchasing activities to optimize profitability.</li><li>Establish and maintain strong relationships with suppliers and vendors to ensure product quality and cost efficiency.</li><li>Ensure compliance with health, safety, hygiene, and responsible alcohol service regulations.</li><li>Recruit, train, mentor, and develop bar and beverage team members, fostering a culture of excellence and continuous improvement.</li><li>Conduct regular performance evaluations and provide coaching to maximize team effectiveness.</li><li>Collaborate closely with Food &amp; Beverage, Culinary, and Resort Operations teams to deliver seamless guest experiences.</li><li>Prepare and manage departmental budgets, forecasts, and financial reports while achieving established revenue and profitability targets.</li><li>Analyze market trends and guest preferences to continuously enhance the beverage offering and maintain a competitive edge.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience in a Bar Manager, Beverage Manager, or similar leadership role within a luxury resort or luxury hospitality environment. Luxury resort background is mandatory. Minimum of 2 years' experience in a relevant managerial position. Previous experience working in remote or island destinations is highly preferred. Strong knowledge of wines, spirits, cocktails, beverage trends, and luxury service standards. Demonstrated ability to manage beverage costs, inventory control, budgeting, and financial performance. Strong leadership, team development, and people management skills. Excellent communication and interpersonal abilities with a guest-centric mindset. Experience in developing beverage concepts, menus, and revenue-generating initiatives. Strong problem-solving skills and the ability to perform effectively in a dynamic and fast-paced environment. Fluent English communication skills, both written and spoken. Must be willing and able to join on a single-status employment package.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Deliver pipeline engineering design across Project Delivery under the Mechanical Engineering Manager, covering Concept, Pre-FEED, FEED, Detailed Design, and EPC phases for cross-country and in-plant pipeline systems. The role ensures safe, optimized, and fit-for-purpose designs in full compliance with OQEP standards, asset requirements, and international codes.</p><p>Act as the technical authority for pipeline engineering, ensuring technical integrity of all deliverables and providing expert input to key design decisions across the project lifecycle. The position supports complex pipeline systems, including large-diameter and long-distance networks and interfaces closely with Field Urban planning, Projects, procurement, construction, commissioning, operation and integrity teams to ensure design intent is maintained through to project closeout.</p><p>The position will act in accordance with the OQEP s Mission, Vision, Values &amp; Strategies, as well as, policies, guidelines, and international standards, supported by an IT Technology platform, QHSE &amp; Energy Management System requirements standards, Omani s government &amp; other legal justifications, and best international practices in consonance with national objectives.</p><p><strong>Main tasks and responsibilities</strong></p><ul><li>Execute pipeline engineering design across Concept, Pre-FEED, FEED, Detailed Design, and EPC phases, ensuring alignment with project scope, schedule, and technical requirements.</li><li>Lead and coordinate pipeline engineering activities, ensuring timely and high-quality delivery of all design outputs.</li><li>Act as technical authority in pipeline engineering, providing guidance on design decisions, standards application, and resolving complex technical issues.</li><li>Ensure the engineering deliverables generated by Contractor meet project requirement in term of technical content and follow project procedures such as engineering plan, quality plan, document numbering, level of approval,</li><li>Develop and review key deliverables including pipeline layouts, plot plans, GA drawings, alignment sheets, isometrics, hydrotest diagrams, HDD profiles, crossing drawings, and station approach drawings.</li><li>Prepare and review Pipeline Design Basis, Stress Analysis Philosophy, stress analysis report, route selection reports and all related design calculations including wall thickness, Road crossing and upheaval buckling calculations.</li><li>Perform and review pipeline routing, alignment optimization, and feasibility studies including constructability and cost considerations.</li><li>Ensure compliance with Company design specifications, international design codes and standards including ASME B31.4, B31.8, B31.3, API, ISO, ASTM standards, and other applicable codes.</li><li>Design and review pipelines across various materials including Carbon Steel (CS), DSS, GRE, HDPE, PE-lined systems, and LLRTP.</li><li>Prepare material specifications, datasheets, RFQs, and support technical bid evaluations (TBE) and vendor document reviews (VDR) for all pipeline and piping items</li><li>Review and Develop construction specifications, scope of work for pipeline Engineering, route surveys, and interfaces</li><li>Coordinate with vendors, and multidisciplinary teams to ensure design compliance and alignment with project requirements.</li><li>Analyze pipeline engineering deliverables and actively participate in design reviews, HAZOPs, and technical workshops.</li><li>Identify and resolve technical challenges during FEED and detailed design, including urban planning studies and system modifications/upgrades.</li><li>Support end-to-end project execution including design engineering, resource planning, cost estimation, and activity Phasing.</li><li>Support urban planning, projects, procurement, construction, commissioning, operation and intergrity teams by providing technical clarifications and resolving site queries.</li><li>Conduct or support site visits, inspections, and mechanical walk-downs to ensure design accuracy and implementation compliance.</li><li>Identify gaps in standards, tools, and practices, and contribute to continuous improvement initiatives.</li><li>Ensure adherence to QHSE requirements and promote a strong safety culture across all engineering activities.</li><li>Report safety concerns or deviations and ensure compliance with company procedures.</li><li>Mentor and develop junior pipeline engineers by providing technical guidance, reviewing their work, and supporting their progression in design practices, standards, and tools.</li><li>Perform other related duties as required.</li></ul><p><strong>Key interactions</strong></p><ul><li>Internal: Projects, Operation, Integrity</li><li>External: Consultants, Contractors, Vendors</li></ul><p><strong>Notable Working Conditions.</strong> office environment, Moderate to intensive computer screen use.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>The minimum qualification is a Bachelor s degree in Mechanical Engineering, or related.</p><p>Excellent knowledge of written, read, and spoken English (required) | Arabic - Native (desirable)</p><p>Lead Engineer Bachelor 8+ years of relevant experience</p><p>Both:</p><p>Pipeline experience in similar projects is mandatory.</p><p>Pipeline offshore experience is favorable.</p><p>On plot piping experience is favorable.</p><p>Soft:</p><p>To work collaboratively with all involved.</p><p>Adaptable and motivated general management strategist who relishes challenges</p><p>Excellent interpersonal skills and multi-cultural sensitivity.</p><p>Technical:</p><p>Computer literate with expertise in MS Office.</p><p>Experienced in resource control, contract management and general management.</p><p>AutoCad, Naviswork</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>1. Training Strategy &amp; Planning</p><p>• Develop and implement a company-wide training and development strategy aligned with business goals.</p><p>• Conduct training needs assessments in collaboration with department heads.</p><p>• Design annual training calendars covering operational, customer service, technical, and leadership development areas.</p><p>2. Curriculum &amp; Program Development</p><p>• Create training content, materials, and manuals tailored to business units (hospitality, retail, corporate).</p><p>• Customize programs for the head office staff, frontline staff, baristas, chefs, supervisors, and management roles.</p><p>• Ensure training reflects the brand standards of Italian Barrista Café and corporate values of Al Toobi New Enterprises.</p><p>3. Delivery &amp; Facilitation</p><p>• Conduct in-person and virtual training sessions across outlets and offices.</p><p>• Arrange and manage third-party trainers or vendors when required.</p><p>• Support new employee onboarding with orientation and induction programs.</p><p>4. Evaluation &amp; Improvement</p><p>• Monitor training effectiveness through feedback, assessments, and performance metrics.</p><p>• Continuously improve training programs based on evaluation results, industry trends, and internal needs. Maintain</p><p>training records and prepare periodic reports for leadership.</p><p>5. Compliance &amp; Standards</p><p>• Ensure training aligns with food safety, health regulations, and customer service standards.</p><p>• Develop SOPs and training modules to reinforce company policies and best practices.</p><p>6. Talent Development</p><p>• Identify high-potential employees and create development pathways for career growth.</p><p>• Support succession planning and leadership development initiatives.</p><p>7. Cross-Functional Collaboration</p><p>• Work closely with operations, HR, quality, and brand teams to identify and support training needs.</p><p>• Coordinate with all Oman branches to ensure consistency in employee capability and service quality.</p><p><br></p><p>III. KEY PERFORMANCE INDICATORS (KPI's)</p><p>• Develop and implement a comprehensive annual training plan aligned with business objectives.</p><p>• Design and deliver training programs that improve staff performance and service quality.</p><p>• Ensure all new hires complete onboarding and induction training within the defined timeline.</p><p>• Conduct regular refresher trainings across all outlets and departments.</p><p>• Maintain up-to-date training records and documentation for all employees.</p><p>• Collaborate with department heads to identify training gaps and recommend suitable interventions.</p><p>• Support the development and promotion of high-potential employees through targeted programs.</p><p>• Maintain consistent training standards across all locations in Oman.</p><p>• Contribute to increased customer satisfaction and staff productivity through effective training.</p><p>• Deliver regular reports to management on training activities, progress, and outcomes.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Proven ability to design and deliver effective training programs tailored to various roles</p><p><br></p><p>and departments.</p><p>• Skilled in developing training manuals, SOPs, and digital learning content. Experience</p><p>managing training initiatives across multiple branches or regions. Strong knowledge of</p><p>hospitality service standards, customer service, and food safety practices.</p><p>• Excellent facilitation, presentation, and communication skills in English; Arabic is a plus.</p><p>• Proficient in using MS Office and digital tools for content creation and</p><p>• reporting.</p><p>• Capable of evaluating training effectiveness and continuously improving learning</p><p>strategies.</p><p>• Strong leadership and collaboration skills with the ability to coach and support team</p><p>development.</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Coordinateur-ice de Projets Transverses &amp; Scrum Master F/H</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Safran Electronics &amp; Defense est un acteur de référence des technologies de pointe dans les domaines de la défense et de l'aéronautique. Au sein de notre entité, vous évoluerez dans un environnement riche en défis techniques, porté par une grande diversité de produits et de projets : systèmes d'instrumentation de vol, systèmes propulsifs, systèmes carburant et systèmes de guidage missile.<br>Dans un contexte de forte croissance de nos activités, nous recherchons un(e) Coordinateur(trice) de Projets Transverses &amp; Scrum Master pour accompagner le développement de nos infrastructures, de nos moyens d'essais et de nos équipes de support à la fabrication. <br>Description de la mission<br>Rattaché(e) à l'Unité Produit Guidage, vous exercez une double mission :<br>• Environ 1/3 de votre activité en tant que Scrum Master auprès des équipes de support à la fabrication ;<br>• Environ 2/3 de votre activité en tant que Coordinateur(trice) de Projets Transverses afin d'accompagner la croissance de l'entité, notamment sur des projets de réaménagement d'espaces, de déploiement de nouveaux moyens d'essais et d'évolution des infrastructures techniques en support des chefs d'unités d'ingénierie.<br>1. Mission Scrum Master <br>Vous accompagnez les équipes de support à la fabrication dans la mise en œuvre et l'amélioration continue des pratiques Agile :<br>• Animer les rituels Scrum ;<br>• Faciliter la collaboration entre les équipes techniques et les parties prenantes ;<br>• Identifier et lever les obstacles impactant la performance de l'équipe ;<br>• Accompagner l'amélioration continue des processus et des modes de fonctionnement ;<br>• Suivre les indicateurs d'activité et contribuer à la dynamique collective de l'équipe.<br>2. Coordinateur de Projets Transverses<br>Vous prenez en charge le pilotage, l'animation et la coordination de projets liés :<br>• Aux investissements d'équipements (machines, baies informatiques, bancs d'essais, moyens de laboratoire, etc.) ;<br>• Aux réaménagements d'espaces de travail, laboratoires et zones tertiaires ;<br>• Aux actions liées aux gestion des risques et le suivi des chantiers, notamment électriques, en support des responsables de service;<br>• À la mise en place de nouveaux moyens d'essais et à l'adaptation des infrastructures associées.<br>Principales responsabilités<br>• Contribuer à la définition et au pilotage des investissements associés aux projets ;<br>• Recueillir les besoins et participer à la rédaction des cahiers des charges techniques et fonctionnels ;<br>• Piloter les projets depuis l'expression du besoin jusqu'à la mise en service des équipements ou la réception des travaux ;<br>• Assurer la coordination des parties prenantes internes et externes ;<br>• Anticiper et gérer les interfaces et contraintes entre services ;<br>• Assurer le rôle de référent(e) ergonomie dans le cadre des projets de réaménagement, de conception des postes de travail et d'aménagements individuels.</p><br><br><p>Pour en savoir plus sur nos activités : https://www.safran-electronics-defense.com/fr/video/631?shadowbox=1 </p><br><br><p>Profil recherché<br>• Formation ingénieur ou équivalent,<br>• Expérience en gestion de projets transverses et/ou en animation Agile,<br>• Capacité à coordonner des acteurs variés (technique, production, maintenance, services généraux, achats, prestataires),<br>• Dynamique, autonome et sens de l'organisation,<br>• Aisance relationnelle et capacité à fédérer dans un environnement complexe</p><br><br><br> </div>

<p>To clean and maintain the guest rooms assigned to the room attendant on a daily basis. To guarantee highest levels of cleanliness, hygiene and the highest quality in regard to Mandarin Oriental Standards. To maintain all areas of the hotel free of garbage, dirt, or any debris.</p><p>Responsibilities</p><p>1. General: It is part of your role to understand and comply with all corporate and hotel policies and standard operating procedures. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements. It is part of your role and your responsibility to fully support all learning and development activities. You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority. Use of the hotel s network, computers or internet access which is in the hotel s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal. Support and adhere to all policies &amp; procedures relating to Safe, Sound and Sustainable at Mandarin Oriental. Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site. Mandarin Oriental, Muscat has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason. To carry out any additional duties requested by management, related to hotel operational activities.</p><p>2. Departmental:</p><ul><li>Ensure occupied and vacant guestrooms are cleaned and maintained up to the exact standard as demonstrated by Housekeeping supervisory colleagues during initial training</li><li>Remove all soiled linens and towels from room and handover to housemen or dispose in linen chute</li><li>Thoroughly clean guest bathrooms, bathroom walls, bathtub, shower, water closet using the suggested chemicals. After cleaning, dry all areas, fixtures and surfaces.</li><li>Arrange all toiletries straightened on a piece of cloth in occupied guestrooms</li><li>Replenish all amenities and terry items</li><li>Efficiently make bed to meet appearance standard as demonstrated</li><li>Arrange all clothing items in occupied guestrooms, folded neatly according to standard as demonstrated</li><li>Upkeep and clean guestroom and bathroom and include all inside windows and mirrors</li><li>Remove all room service trays from guestroom hallways and/or corridor and bring to back landings and call for pick up</li><li>Vacuum the guestroom s carpet and wipe down furniture and baseboards according to standard in all assigned work areas</li><li>Double check cleanliness of completed work area and placement of amenities in each complete guestroom before moving on to the next task</li><li>Ensure to sign in and out for your keys and your hand-held device on a daily basis</li><li>Hand over any special requests to the incoming shift leader or respective manager</li><li>Report any suspicious persons or items in the guest rooms/ corridors</li><li>Recognize and report all missing, damaged or substandard furniture, fixtures and equipment</li><li>Ensure that all electronic devices (television, remote controls, stereo, lamps, and telephones) are working properly</li><li>Evaluate work assignment and prioritize work load according to guest requests</li><li>Ensure all guestrooms assigned are completed with correct status marked at the end of the day including any information for input into guest history file</li><li>Follow all MOQA, LQE, LQA, Forbes &amp; FLHSS&amp;E standards at all times</li></ul><p>3. Additional Duties:</p><ul><li>Organize supply closets and work areas so that the Housekeeping Department operates, maintains and consistently meets efficient standards.</li><li>Return all articles left by guest to Lost &amp; Found and adhere to Lost &amp; Found policy</li><li>Adhere to Do Not Disturb policy</li><li><br></li></ul><p><strong>Desired Candidate Profile</strong></p><p><br></p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Responsible for managing and supervising all areas of the spa, including its programs, services, hours of operation, facilities and staff. Coordinates the delivery of spa services, including salon, skin care, fitness and wellness, massage, program coordinating, reservations, reception desk and locker room areas. As a department head, directs and works with the management team and hourly employees to successfully execute all spa operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the spa, guest services, front desk, sales and marketing, or related professional area.</p> <p>OR</p> <p> 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the spa, guest services, front desk, sales and marketing, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing Spa Operations and Budgets</strong> </p> <p> Selects vendors for spa retail operations and managing contract agreements.</p> <p> Oversees retail product research, product selection and purchasing, product display.</p> <p> Manages supply inventories and purchasing control, including uniforms.</p> <p> Monitors the spa's actual and projected sales to ensure revenue goals are met or exceeded.</p> <p> Maintains cleanliness of spa and related areas and equipment.</p> <p> </p> <p> <strong>Managing Spa Sales and Marketing Strategy</strong> </p> <p> Creates and coordinates special services for groups including group gifting programs, group amenities, group turndown gifts, letters and invitations, creating special spa services for specific groups and spa contract addendum negotiation.</p> <p> Develops and Manages spa promotions including gifting programs, gift with purchase, co-op marketing efforts and holiday events.</p> <p> Ensures spa services are included in all property-related marketing and advertising.</p> <p> Identifies and recommending new products and product enhancements to remain competitive in the market.</p> <p> </p> <p> <strong>Managing Spa Revenue Management Strategy</strong> </p> <p> Monitors and Manages the payroll function.</p> <p> Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.</p> <p> Manages Spa controllable expenses such guest amenities, linen expense, professional salon products, plants, decorations and paper supplies to achieve or exceed budgeted goals.</p> <p> </p> <p> <strong>Ensuring and Delivering Exceptional Customer Service</strong> </p> <p> Displays leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Strives to improve service performance.</p> <p> </p> <p> <strong>Conducting Human Resources Activities</strong> </p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> Reviews findings with employees to develop appropriate corrective action, sharing plans with property leadership and ensuring corrective action is taken to continuously improve results.</p> <p> Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.</p> <p> Develops, implements and maintains a Spa orientation program for employees to receive the appropriate new hire training to successfully perform their job.</p> <p> Administers the performance appraisal process for direct report managers.</p> <p> Develops business goals and creates appropriate development plans.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensuring employees do the same within the team.</p> <p> Solicits employee feedback, utilizes an open door policy and reviewing employee satisfaction results to identify and address employee problems or concerns.</p> <p> Ensures that regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizing performance, and producing desired business results.</p> <p><br></p>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing Day-to-Day Operations</strong> </p> <p> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</p> <p> Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</p> <p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> </p> <p> <strong>Leading Food and Beverage Team</strong> </p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Ensures and maintains the productivity level of employees.</p> <p> Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</p> <p> Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Ensures staff understands local, state and Federal liquor laws.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Establishes guidelines so employees understand expectations and parameters.</p> <p> Monitors alcohol beverage service in compliance with local laws.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.</p> <p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Handles guest problems and complaints.</p> <p> Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</p> <p> Ensures corrective action is taken to continuously improve service results.</p> <p> Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</p> <p> Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</p> <p> Ensures employees are treated fairly and equitably. Strives to improve employee retention.</p> <p> Ensures employees receive on-going training to understand guest expectations.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Strives to improve service performance.</p> <p> Ensures recognition is taking place across areas of responsibility.</p> <p> </p> <p> <strong>Additional Responsibilities</strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Assists servers and hosts on the floor during meal periods and high demand times.</p> <p> Recognizes good quality products and presentations.</p> <p> Supervises daily shift operations in absence of Assistant Restaurant Manager.</p> <p> Oversees the financial aspects of the department including purchasing and payment of invoices.</p></div>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Developing and Maintaining Budgets</strong> </p> <p> Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.</p> <p> Maintains a positive cost management index for kitchen and restaurant operations.</p> <p> Utilizes budgets to understand financial objectives.</p> <p> </p> <p> <strong>Leading Food and Beverage Team</strong> </p> <p> Manages the Food and Beverage departments (not catering sales).</p> <p> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Oversees all culinary, restaurant, beverage and room service operations.</p> <p> Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</p> <p> Provides excellent customer service to all employees.</p> <p> Responds quickly and proactively to employee's concerns.</p> <p> Provides a learning atmosphere with a focus on continuous improvement.</p> <p> Provides proactive coaching and counseling to team members.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Monitors and maintains the productivity level of employees.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish work.</p> <p> Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</p> <p> Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides excellent customer service.</p> <p> Responds quickly and proactively to guest's concerns.</p> <p> Understands the brand's service culture.</p> <p> Drives alignment of all employees, team leaders and managers to the brand's service culture.</p> <p> Sets service expectations for all guests internally and externally.</p> <p> Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</p> <p> Verifies all banquet functions are up to standard and exceed guest's expectations.</p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Conducts performance reviews in a timely manner.</p> <p> Promotes both Guarantee of Fair Treatment and Open Door policies.</p> <p> Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</p> <p> Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</p> <p> Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</p> <p> </p> <p> <strong>Additional Responsibilities</strong> </p> <p> Complies with all corporate accounting procedures.</p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluates results to choose the best solution and solve problems.</p> <p> Drives effective departmental communication and information systems through logs, department meetings and property meetings.</p> <p> </p> </div> <div> </div> <p><br></p>

<p>Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p><p><strong>Managing Day-to-Day Operations</strong></p><p>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p><p><strong>Leading Food and Beverage Team</strong></p><p>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.</p><p><strong>Ensuring Exceptional Customer Service</strong></p><p>Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p><p><strong>Managing and Conducting Human Resource Activities</strong></p><p>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.</p><p><strong>Additional Responsibilities</strong></p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<p><b>JOB SUMMARY</b></p><p><br></p><p>&nbsp;Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p><p><b><br></b></p><p><b>CANDIDATE PROFILE</b></p><p><br></p><p>&nbsp;Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p><p><br></p><p><b>CORE WORK ACTIVITIES</b></p><p>Managing Day-to-Day Operations</p><ul><li>Supervises and manages employees.</li><li>Manages all day-to-day operations.</li><li>Understands employee positions well enough to perform duties in employees' absence.</li><li>Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</li><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul><p>Leading Food and Beverage Team</p><ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li><li>Serves as a role model to demonstrate appropriate behaviors.</li><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li><li>Ensures and maintains the productivity level of employees.</li><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li><li>Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</li><li>Ensures compliance with all applicable laws and regulations.</li><li>Ensures compliance with food handling and sanitation standards.</li><li>Ensures staff understands local, state and Federal liquor laws.</li><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li><li>Establishes guidelines so employees understand expectations and parameters.</li><li>Monitors alcohol beverage service in compliance with local laws.</li></ul><p>Ensuring Exceptional Customer Service</p><ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li><li>Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.</li><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li><li>Empowers employees to provide excellent customer service.</li><li>Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.</li><li>Handles guest problems and complaints.</li><li>Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</li><li>Ensures corrective action is taken to continuously improve service results.</li><li>Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</li><li>Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</li></ul><p>Managing and Conducting Human Resource Activities</p><ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li><li>Ensures employees are treated fairly and equitably.</li><li>Strives to improve employee retention.</li><li>Ensures employees receive on-going training to understand guest expectations.</li><li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li><li>Strives to improve service performance.</li><li>Ensures recognition is taking place across areas of responsibility.</li></ul><p>Additional Responsibilities</p><ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li><li>Assists servers and hosts on the floor during meal periods and high demand times.</li><li>Recognizes good quality products and presentations.</li><li>Supervises daily shift operations in absence of Assistant Restaurant Manager.</li><li>Oversees the financial aspects of the department including purchasing and payment of invoices.</li></ul><p><strong>Desired Candidate Profile</strong></p>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

<p><br></p><p>Have a very good understanding of the outlet s concept and food and beverage offerings including promotions and be able to verbally explain those to the guests. Display proper and professional phone etiquette and assure that all guest details and requests are clearly registered and communicated. Take reservations by phone, by email, through internet booking applications and in person and update the reservations system accordingly as per the standards in place. To reconfirm all reservations by phone or email at the set timely standard and schedule the reservations and planned seating arrangements with management prior to service period. Constantly update the reservation system with an accurate table count and ensure to update and reinstate all available tables as soon as possible. Welcome and escort patrons with the overall objective to delight and satisfy each and every guest and if needed she/he will assist and reasonably escort and direct the patron to other destinations within the hotel. Ensure accuracy of all menus: current, spelled correctly, clean and presentable and the menu paper is complete and distributed appropriately. Recommend and up-sell the initial beverage offering as per service sequence and forward effectively the order directly to the waiter in the respective station. Perform any tasks related to billing according to hotel standards and cashiering policies if required. Attend to any complaints of comments given by guests and if no resolution can be found refer the matter to the Outlet Manager. To bid friendly farewell to guests and sincerely thank them for their visit. Check that all public areas of the outlet including the bathrooms are kept clean throughout operation times and communicate to superiors or housekeeping colleagues if areas are in not acceptable state. Ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team and a demonstrate a professional image for our guests. Any other reasonable tasks as assigned by the Outlet Manager including assisting other outlets. Communicate clearly and directly with all colleagues and superiors in order to avoid misunderstandings and other shortfalls caused by lack of communication. Particularly focus on clear communication of all floor plans and seating related matters as well as other requests from guests to related service colleagues. Ensure that superiors and if required kitchen colleagues are informed if any special guest preferences are known, such as allergies. Be committed to being a team player; proactively cooperating and supporting colleagues in operational tasks including assisting service procedures such as order taking, clearing of table or serving food if required. Ensure that Mandarin Oriental Muscat's grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care. Listen to every guest and observe body language carefully in order to be able to understand guest needs and expectations and consistently delight and satisfy every guest. Report critical situations, such as intoxicated guests or aggressive behaviour to managers or security immediately. Be able to converse well in English and preferably other languages, in verbal and written format and present and recommend menus to the guest. Have a natural, warm smile and a friendly and passionate approach towards guests and handle and resolve challenging situations with guests. Create WOW moments to surprise and delight guests in the outlet through gestures and other actions. Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA. Proactively gather and record guest s preference to superiors and act upon them whenever known and maintain the database.</p><p>=</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Have a very good understanding of the outlet s concept and food and beverage offerings including promotions and be able to verbally explain those to the guests.</li><li>Display proper and professional phone etiquette and assure that all guest details and requests are clearly registered and communicated.</li><li>Take reservations by phone, by email, through internet booking applications and in person and update the reservations system accordingly as per the standards in place.</li><li>To reconfirm all reservations by phone or email at the set timely standard and schedule the reservations and planned seating arrangements with management prior to service period.</li><li>Constantly update the reservation system with an accurate table count and ensure to update and reinstate all available tables as soon as possible.</li><li>Welcome and escort patrons with the overall objective to delight and satisfy each and every guest and if needed she/he will assist and reasonably escort and direct the patron to other destinations within the hotel.</li><li>Ensure accuracy of all menus: current, spelled correctly, clean and presentable and the menu paper is complete and distributed appropriately.</li><li>Recommend and up-sell the initial beverage offering as per service sequence and forward effectively the order directly to the waiter in the respective station.</li><li>Perform any tasks related to billing according to hotel standards and cashiering policies if required.</li><li>Attend to any complaints of comments given by guests and if no resolution can be found refer the matter to the Outlet Manager.</li><li>To bid friendly farewell to guests and sincerely thank them for their visit.</li><li>Check that all public areas of the outlet including the bathrooms are kept clean throughout operation times and communicate to superiors or housekeeping colleagues if areas are in not acceptable state.</li><li>Ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team and a demonstrate a professional image for our guests.</li><li>Any other reasonable tasks as assigned by the Outlet Manager including assisting other outlets.</li><li>Communicate clearly and directly with all colleagues and superiors in order to avoid misunderstandings and other shortfalls caused by lack of communication. Particularly focus on clear communication of all floor plans and seating related matters as well as other requests from guests to related service colleagues.</li><li>Ensure that superiors and if required kitchen colleagues are informed if any special guest preferences are known, such as allergies.</li><li>Be committed to being a team player; proactively cooperating and supporting colleagues in operational tasks including assisting service procedures such as order taking, clearing of table or serving food if required.</li><li>Ensure that Mandarin Oriental Muscat's grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.</li><li>Listen to every guest and observe body language carefully in order to be able to understand guest needs and expectations and consistently delight and satisfy every guest.</li><li>Report critical situations, such as intoxicated guests or aggressive behaviour to managers or security immediately.</li><li>Be able to converse well in English and preferably other languages, in verbal and written format and present and recommend menus to the guest.</li><li>Have a natural, warm smile and a friendly and passionate approach towards guests and handle and resolve challenging situations with guests.</li><li>Create WOW moments to surprise and delight guests in the outlet through gestures and other actions.</li><li>Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li><li>Proactively gather and record guest s preference to superiors and act upon them whenever known and maintain the database.</li></ul>

<p><br></p><p>The Bar Supervisor is responsible for, but not limited to, supervising the service in the bar venue. To provide back up for the Assistant Restaurant Manager, take responsibility for supervising and coordinating the daily bar activities and maintaining the highest standard of service established by the hotel.</p><p>Responsibilities</p><ul><li>Display full knowledge of food and beverage and dining venue offering.</li><li>Ensure colleagues start and finish shifts at the correct time.</li><li>Assist in setting up bar for all meal periods.</li><li>Assist colleagues in setting up bar service stations according to MEP standards.</li><li>Be familiar with all billing procedures.</li><li>To handle all banqueting area relevant equipment.</li><li>Attend daily meetings.</li><li>Attend all mandatory training sessions arranged by MO.</li><li>Act as a hotel ambassador always.</li><li>To carry out any additional duties requested by management, related to hotel operational activities</li><li>Follow the principle of the 5Ps Proper Planning Prevents Poor Performance at all times.</li><li>Ensure correct quality, presentation and delivery of all drinks.</li><li>Perform all administrative tasks designated to him/her by management.</li><li>Supervise F&amp;B service by directing and supporting his/her subordinates.</li><li>Ensure that the bar area is adequately staffed during his/her shift and to notify his/her superior of any shortages.</li><li>Identify and carry out any specific training and development needs among the team.</li><li>Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.</li><li>Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.</li><li>Taking reservations accurately where necessary while keeping track of guest s preferences.</li><li>Greeting and seating guests according to MO standards.</li><li>Presenting the menu correctly to each guest.</li><li>Offering suggested up-selling based on outlet policy.</li><li>Serving beverages according to MO standards.</li><li>Assist colleagues in clearing plates and tables and ensuring general table maintenance throughout the meal.</li><li>Presenting the bill and handle payment procedures.</li><li>Ensure guest satisfaction at all times and proactively seek feedback.</li><li>Handling special requests from guests and VIPs.</li><li>Implement service recovery actions and follow up.</li><li>Bidding guests farewell when leaving the venue.</li><li>Anticipating the guests needs by keeping control of service flow and identify potential bottle necks.</li><li>Ensure that hotel grooming and hygiene standards are being maintained, enhancing a professional image.</li><li>Ensure that the environment of the outlet is being maintained to MO standards.</li><li>Be aware of, and comply with, safe working practices as laid down under FLHSS. This will include your awareness of any specific hazards at your workplace.</li><li>Be aware of and comply with local and relevant Food Hygiene Standards.</li><li>Wear any appropriate protective clothing provided by or recommended by the Hotel.</li><li>Report any defects in the building, plant or equipment according to the Hotel procedures.</li><li>Ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.</li><li>Attend all statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health &amp; safety.</li><li><br></li></ul><p><strong>Desired Candidate Profile</strong></p><p><br></p><p>About the job</p><p>The Bar Supervisor is responsible for, but not limited to, supervising the service in the bar venue. To provide back up for the Assistant Restaurant Manager, take responsibility for supervising and coordinating the daily bar activities and maintaining the highest standard of service established by the hotel.</p><p>Responsibilities</p><ul><li>Display full knowledge of food and beverage and dining venue offering.</li><li>Ensure colleagues start and finish shifts at the correct time.</li><li>Assist in setting up bar for all meal periods.</li><li>Assist colleagues in setting up bar service stations according to MEP standards.</li><li>Be familiar with all billing procedures.</li><li>To handle all banqueting area relevant equipment.</li><li>Attend daily meetings.</li><li>Attend all mandatory training sessions arranged by MO.</li><li>Mandarin Oriental, Muscat has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.</li><li>Act as a hotel ambassador always.</li><li>To carry out any additional duties requested by management, related to hotel operational activities</li><li>Follow the principle of the 5Ps Proper Planning Prevents Poor Performance at all times.</li><li>Ensure correct quality, presentation and delivery of all drinks.</li><li>Perform all administrative tasks designated to him/her by management.</li><li>Supervise F&amp;B service by directing and supporting his/her subordinates.</li><li>Ensure that the bar area is adequately staffed during his/her shift and to notify his/her superior of any shortages.</li><li>Identify and carry out any specific training and development needs among the team.</li><li>Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.</li><li>Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.</li><li>Taking reservations accurately where necessary while keeping track of guest s preferences.</li><li>Greeting and seating guests according to MO standards.</li><li>Presenting the menu correctly to each guest.</li><li>Offering suggested up-selling based on outlet policy.</li><li>Serving beverages according to MO standards.</li><li>Assist colleagues in clearing plates and tables and ensuring general table maintenance throughout the meal.</li><li>Presenting the bill and handle payment procedures.</li><li>Ensure guest satisfaction at all times and proactively seek feedback.</li><li>Handling special requests from guests and VIPs.</li><li>Implement service recovery actions and follow up.</li><li>Bidding guests farewell when leaving the venue.</li><li>Anticipating the guests needs by keeping control of service flow and identify potential bottle necks.</li><li>Ensure that hotel grooming and hygiene standards are being maintained, enhancing a professional image.</li><li>Ensure that the environment of the outlet is being maintained to MO standards.</li><li>Be aware of, and comply with, safe working practices as laid down under FLHSS. This will include your awareness of any specific hazards at your workplace.</li><li>Be aware of and comply with local and relevant Food Hygiene Standards.</li><li>Wear any appropriate protective clothing provided by or recommended by the Hotel.</li><li>Report any defects in the building, plant or equipment according to the Hotel procedures.</li><li>Ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.</li><li>Attend all statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health &amp; safety.</li><li><br></li></ul>