وظائف مطاعم في سلطنة عمان

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Guest Service Agent, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. </p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.</p><br><p><strong><u>Duties and Responsibilities </u></strong></p><br><p>As Guest Service Agent, I will assume full responsibility for the efficient operation in the following: </p><br><ul><li>Responsible for the daily operation of the telephone operators during the shift and administrative work. </li><li>Answer all inquiries in an efficient and friendly manner, using guest names whenever possible and routing calls to proper extensions. </li><li>Handle all long distance and local calls and relay message if required. </li><li>Accept and deliver wake-up calls, messages and facsimiles in a timely manner. </li><li>Assist in booking and taking requests for reservations for Restaurant, Spa and Kids’ Club. </li><li>Ensure proper handover of all outstanding matters for follow-up at the end of the shift. </li><li>Utilize and ensure proper working condition of the telephone switchboard, guest room telephones and facsimile machines. </li><li>Ensure all equipment of the department is kept clean and in good working condition. </li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. </li><li>Strictly adhere to LQA standards and guest comments. </li></ul><p><strong><u>Qualifications</u></strong></p><br><p>To execute the position of Guest Service Agent, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 1 year experience in a similar hotel operational setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Technical skills include MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including POS, PMS and CRM platforms.</li><li>I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.</li></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Guest Service Agent at Six Senses Zighy Bay It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.&nbsp;</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph">Mandarin Oriental Muscat is looking for a <strong>Financial &amp; Cost Accountant</strong> to join our <strong>Finance</strong> team.<p></p> <p>Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. </p> <p>Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p> <p> <strong>Mandarin Oriental Muscat</strong> </p> <p>Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.</p> <p>For those seeking a luxury living experience in one of Muscat s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group s legendary service, world-class amenities and sweeping sea or mountain views.</p> <p> <strong>Key Responsibilities</strong> </p> <p>Assist the Assistant Director of Finance and Director of Finance in ensuring all Accounting colleagues understand and follow the company s accounting policies, procedures, and internal control standards.</p> <ul> <li>Supervise and monitor the daily operations of the Accounting Department to ensure smooth, efficient, and accurate workflow.</li> <li>Oversee month-end closing activities, including account reconciliations, account analysis, accruals, journal entries, and preparation of financial statements in accordance with corporate standards and generally accepted accounting principles.</li> <li>Review and verify journals, journal vouchers, general ledger (GL), and sub-ledger (SL) postings, ensuring balances are accurate and all contra/clearance accounts are cleared at month-end.</li> <li>Verify daily bank balances, prepare bank reconciliations for approval, and ensure revenue receipts are deposited accurately and on time.</li> <li>Review the accuracy of General Cashier reports, night audit reports, and hotel revenue transactions, ensuring compliance with established procedures.</li> <li>Ensure the timely and accurate submission of financial, tax, municipality fee, and license reports, maintaining full compliance with local legislation and company policies.</li> <li>Maintain an updated and accurate Chart of Accounts within the accounting system.</li> <li>Supervise the filing, retention, and maintenance of all accounting records and related documentation in accordance with company policy.</li> <li>Coordinate with internal and external auditors, preparing all necessary documents, reports, and reconciliations for audits.</li> <li>Ensure compliance with internal control frameworks, including the Control Self-Assessment Questionnaires (CSAQ).</li> <li>Conduct month-end inventories for all stores (F&amp;B and non-F&amp;B), including regular spot checks for outlets, Spa, and Boutique as per company policy.</li> <li>Ensure proper stock security, storage conditions, organization, issuance procedures, and stock rotation to maintain operational efficiency and reduce spoilage.</li> <li>Maintain par stock levels for all inventoried items while minimizing stockholding without compromising hotel operations.</li> <li>Perform three-way matching of invoices against receiving reports and purchase orders, verify quoted prices against invoice prices, and support Accounts Payable in resolving discrepancies.</li> <li>Prepare weekly F&amp;B flash reports, month-end cost reconciliations, and assigned balance sheet reconciliations.</li> <li>Develop, update, and maintain recipe costing for food, beverage, and special menus, ensuring POS and Purchasing systems are aligned for accurate cost reporting.</li> <li>Review menu costing and support menu engineering initiatives to improve profitability.</li> <li>Conduct regular spot checks on purchasing, receiving, storing, and issuing procedures to strengthen controls and improve efficiency.</li> <li>Attend banquet functions and operational activities when necessary to maintain stock control and accuracy.</li> <li>Maintain close working relationships with the Director of F&amp;B, Executive Chef, and all operational departments to improve cost control, menu pricing, and profitability.</li> <li>Work closely with the Executive Chef to monitor high-cost food items and support the Food &amp; Beverage team in menu pricing and cost optimization.</li> <li>Support the planning, recruitment, onboarding, training, development, and performance management of Accounting colleagues.</li> <li>Supervise, coach, and evaluate Accounting team members, taking appropriate personnel action where required.</li> <li>Conduct monthly departmental meetings to communicate financial, operational, and company updates.</li> <li>Assist with forecasting, budgeting, financial planning, and analysis as required.</li> <li>Identify financial risks, control weaknesses, and profitability improvement opportunities, and escalate them to management.</li> <li>Maintain thorough knowledge of hotel policies, accounting regulations, and regional compliance requirements.</li> <li>Demonstrate high professional integrity, confidentiality, and ethical standards, and perform any other duties assigned by the Assistant Director of Finance and/or Director of Finance.</li> </ul> <p> <strong>Our commitment to you</strong> </p> <ul> <li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li> <li>MOstay. When you work as hard as our colleagues do, it s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li> <li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li> </ul></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>Welcome to the voco family. Now that you are part of our family, let’s explain the role you will play.&nbsp;</span></span></p><br><p><span><span>Service at voco Muscat Al Mouj should not just be about delivering the basics. It isn’t a hygiene factor, With some subtle tweaks and areas of focus, service can be a core manifestation of the brand. As we will come to see, our Service Strategy embraces the core Brand Promise of “Reliably Different”.</span></span></p><br><p><span><span><strong>WHAT WILL I ACTUALLY BE DOING?</strong></span></span></p><br><p><span><span>The overarching Service Style at voco is based around the concept of hosting. Hosting is an intuitive, appealing and positive concept the embodies the voco brand and service experience. It’s all about thinking and taking care of others, being thoughtful to their needs and ensuring they’re always happy, relaxed and comfortable.</span></span></p><br><p><span><span>If there’s on thing we know, it’s that a great Host is at the heart of every great stay. That’s why all our staff play the role of Host for our guests at voco. Everyone is empowered to take responsibility for making sure things are done well, and everyone is proud to deliver Reliably Different experience.</span></span></p><br><p><span><span><strong>Regarding the role and responsibilities, you will need to perform the followings:</strong></span></span></p><br><p><span><span>As an F&amp;B Supervisor at voco Muscat Al Mouj, you will oversee daily operations within the food and beverage outlets, ensuring excellent service delivery and smooth functioning of the team. You will assist in managing staff performance, guest satisfaction, and operational standards while supporting the achievement of revenue and quality targets. Your leadership will contribute to creating memorable guest experiences aligned with voco’s brand promise of being refreshingly different and reliably welcoming.</span></span></p><br><span><span>• </span></span><span><span>Supervise daily food and beverage operations, ensuring timely and professional service.</span></span><br><span><span>• </span></span><span><span>Assist in coordinating between front-of-house and kitchen teams to deliver seamless guest experiences.</span></span><br><span><span>• </span></span><span><span>Ensure all service areas are maintained to the highest standards of cleanliness, presentation, and safety.</span></span><br><span><span>• </span></span><span><span>Manage shift schedules and staff deployment to meet business needs effectively.</span></span><br><span><span>• </span></span><span><span>Lead by example in delivering exceptional guest service, handling guest inquiries and complaints promptly and professionally.</span></span><br><span><span>• </span></span><span><span>Monitor guest feedback and collaborate with the team to implement improvements.</span></span><br><span><span>• </span></span><span><span>Ensure adherence to voco’s service standards and brand values at all times.</span></span><br><span><span>• </span></span><span><span>Train, coach, and motivate F&amp;B team members to enhance skills and maintain high service standards.</span></span><br><span><span>• </span></span><span><span>Conduct regular briefings and support ongoing staff development.</span></span><br><span><span>• </span></span><span><span>Monitor staff performance and provide constructive feedback.</span></span><br><span><span>• </span></span><span><span>Promote teamwork, positive morale, and a safe working environment.</span></span><br><span><span>• </span></span><span><span>Support inventory management and stock control, minimizing wastage and pilferage.</span></span><br><span><span>• </span></span><span><span>Assist in monitoring labor costs and operational expenses within budget.</span></span><br><span><span>• </span></span><span><span>Ensure accurate cash handling and compliance with financial procedures.</span></span><br><span><span>• </span></span><span><span>Ensure compliance with health, safety, hygiene, and licensing regulations.</span></span><br><span><span>• </span></span><span><span>Conduct regular checks to ensure operational and safety standards are met.</span></span><br><span><span>• </span></span><span><span>Support internal and external audits as required.</span></span><br><span><span>• </span></span><span><span>Receiving and posting cash correctly.</span></span><br><p><span><span><strong>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?</strong></span></span></p><br><span><span>• </span></span><span><span>Diploma or degree in Hospitality, Food &amp; Beverage Management, or related field preferred.</span></span><br><span><span>• </span></span><span><span>Minimum 2–4 years of experience in food and beverage supervision within a hotel or upscale restaurant environment.</span></span><br><span><span>• </span></span><span><span>Strong leadership and interpersonal skills.</span></span><br><span><span>• </span></span><span><span>Excellent communication skills in English; Arabic is an advantage.</span></span><br><span><span>• </span></span><span><span>Good knowledge of food and beverage operations, hygiene standards, and safety regulations.</span></span><br><span><span>• </span></span><span><span>Ability to work flexible hours, including evenings, weekends, and holidays.</span></span><br><span><span>• </span></span><span><span>Proficient in using point-of-sale (POS) and inventory systems.</span></span><br><p><span><span><strong>HOW DO I DELIVER THIS?</strong></span></span></p><br><p><span><span>The idea of a Host in a hotel in itself is not unusual. The idea that <strong>Everyone’s a Host</strong> is unique. It conveys a sense that everyone at the hotel takes responsibility, is empowered to and proud to deliver a Reliably Different experience. Our Service Style is delivered by letting our Thoughtful, Unstuffy, and Charming voco personality shine through, by demonstrating our three Service Behaviours (Be Thoughtful, Be Natural, and Make It Memorable). Here’s how to Host a guest the voco way.</span></span></p><br><p><span><span><strong>Be Thoughtful</strong> – We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on.</span></span></p><br><p><span><span><strong>Be Natural</strong> – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay.</span></span></p><br><p><span><span><strong>Make It Memorable</strong> – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable.</span></span></p><br><p><span><span>The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job.</span></span></p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Guest Service Agent, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. </p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.</p><br><p><strong><u>Duties and Responsibilities </u></strong></p><br><p>As Guest Service Agent, I will assume full responsibility for the efficient operation in the following: </p><br><ul><li>Responsible for the daily operation of the telephone operators during the shift and administrative work. </li><li>Answer all inquiries in an efficient and friendly manner, using guest names whenever possible and routing calls to proper extensions. </li><li>Handle all long distance and local calls and relay message if required. </li><li>Accept and deliver wake-up calls, messages and facsimiles in a timely manner. </li><li>Assist in booking and taking requests for reservations for Restaurant, Spa and Kids’ Club. </li><li>Ensure proper handover of all outstanding matters for follow-up at the end of the shift. </li><li>Utilize and ensure proper working condition of the telephone switchboard, guest room telephones and facsimile machines. </li><li>Ensure all equipment of the department is kept clean and in good working condition. </li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. </li><li>Strictly adhere to LQA standards and guest comments. </li></ul><p><strong><u>Qualifications</u></strong></p><br><p>To execute the position of Guest Service Agent, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><br><ul><li>High school diploma or equivalent and at least 1 year experience in a similar hotel operational setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Technical skills include MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including POS, PMS and CRM platforms.</li><li>I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.</li></ul><p><i>The above is intended to provide an overview of the role and responsibilities for a Guest Service Agent at Six Senses Zighy Bay It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</i></p><br><p><i>Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.&nbsp;</i></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.<br>• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.<br>• Demonstrates knowledge of high quality food products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Knows and implements brand’s Safety Standards.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains purchasing, receiving and food storage standards.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Leading Culinary Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures that menu items are prepared and presented according to use record standards.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.<br>• Schedules employees to business demands and tracks employee time and attendance.<br>• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.<br>• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints.<br>• Strives to improve service performance.<br>• Helps employees receive on-going training to understand guest expectations.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</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. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. <br>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>Welcome to the voco family. Now that you are part of our family, let’s explain the role you will play.&nbsp;</span></span></p><br><p><span><span>Service at voco Muscat Al Mouj should not just be about delivering the basics. It isn’t a hygiene factor, With some subtle tweaks and areas of focus, service can be a core manifestation of the brand. As we will come to see, our Service Strategy embraces the core Brand Promise of “Reliably Different”.</span></span></p><br><p><span><span><strong>WHAT WILL I ACTUALLY BE DOING?</strong></span></span></p><br><p><span><span>The overarching Service Style at voco is based around the concept of hosting. Hosting is an intuitive, appealing and positive concept the embodies the voco brand and service experience. It’s all about thinking and taking care of others, being thoughtful to their needs and ensuring they’re always happy, relaxed and comfortable.</span></span></p><br><p><span><span>If there’s on thing we know, it’s that a great Host is at the heart of every great stay. That’s why all our staff play the role of Host for our guests at voco. Everyone is empowered to take responsibility for making sure things are done well, and everyone is proud to deliver Reliably Different experience.</span></span></p><br><p><span><span><strong>Regarding the role and responsibilities, you will need to perform the followings:</strong></span></span></p><br><p><span><span>As an F&amp;B Supervisor at voco Muscat Al Mouj, you will oversee daily operations within the food and beverage outlets, ensuring excellent service delivery and smooth functioning of the team. You will assist in managing staff performance, guest satisfaction, and operational standards while supporting the achievement of revenue and quality targets. Your leadership will contribute to creating memorable guest experiences aligned with voco’s brand promise of being refreshingly different and reliably welcoming.</span></span></p><br><ul><li><span><span>Supervise daily food and beverage operations, ensuring timely and professional service.</span></span><br></li><li><span><span>Assist in coordinating between front-of-house and kitchen teams to deliver seamless guest experiences.</span></span><br></li><li><span><span>Ensure all service areas are maintained to the highest standards of cleanliness, presentation, and safety.</span></span><br></li><li><span><span>Manage shift schedules and staff deployment to meet business needs effectively.</span></span><br></li><li><span><span>Lead by example in delivering exceptional guest service, handling guest inquiries and complaints promptly and professionally.</span></span><br></li><li><span><span>Monitor guest feedback and collaborate with the team to implement improvements.</span></span><br></li><li><span><span>Ensure adherence to voco’s service standards and brand values at all times.</span></span><br></li><li><span><span>Train, coach, and motivate F&amp;B team members to enhance skills and maintain high service standards.</span></span><br></li><li><span><span>Conduct regular briefings and support ongoing staff development.</span></span><br></li><li><span><span>Monitor staff performance and provide constructive feedback.</span></span><br></li><li><span><span>Promote teamwork, positive morale, and a safe working environment.</span></span><br></li><li><span><span>Support inventory management and stock control, minimizing wastage and pilferage.</span></span><br></li><li><span><span>Assist in monitoring labor costs and operational expenses within budget.</span></span><br></li><li><span><span>Ensure accurate cash handling and compliance with financial procedures.</span></span><br></li><li><span><span>Ensure compliance with health, safety, hygiene, and licensing regulations.</span></span><br></li><li><span><span>Conduct regular checks to ensure operational and safety standards are met.</span></span><br></li><li><span><span>Support internal and external audits as required.</span></span><br></li><li><span><span>Receiving and posting cash correctly.</span></span><br></li></ul><p><span><span><strong>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?</strong></span></span></p><br><ul><li><span><span>Diploma or degree in Hospitality, Food &amp; Beverage Management, or related field preferred.</span></span><br></li><li><span><span>Minimum 2–4 years of experience in food and beverage supervision within a hotel or upscale restaurant environment.</span></span><br></li><li><span><span>Strong leadership and interpersonal skills.</span></span><br></li><li><span><span>Excellent communication skills in English; Arabic is an advantage.</span></span><br></li><li><span><span>Good knowledge of food and beverage operations, hygiene standards, and safety regulations.</span></span><br></li><li><span><span>Ability to work flexible hours, including evenings, weekends, and holidays.</span></span><br></li><li><span><span>Proficient in using point-of-sale (POS) and inventory systems.</span></span><br></li></ul><p><span><span><strong>HOW DO I DELIVER THIS?</strong></span></span></p><br><p><span><span>The idea of a Host in a hotel in itself is not unusual. The idea that <strong>Everyone’s a Host</strong> is unique. It conveys a sense that everyone at the hotel takes responsibility, is empowered to and proud to deliver a Reliably Different experience. Our Service Style is delivered by letting our Thoughtful, Unstuffy, and Charming voco personality shine through, by demonstrating our three Service Behaviours (Be Thoughtful, Be Natural, and Make It Memorable). Here’s how to Host a guest the voco way.</span></span></p><br><p><span><span><strong>Be Thoughtful</strong> – We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on.</span></span></p><br><p><span><span><strong>Be Natural</strong> – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay.</span></span></p><br><p><span><span><strong>Make It Memorable</strong> – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable.</span></span></p><br><p><span><span>The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job.</span></span></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <h4>Education and experience</h4> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <h4>Core work activities</h4> <h4>Ensuring culinary standards and responsibilities are met for restaurant</h4> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <h4>Leading kitchen team</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <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>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <h4>Establishing and maintaining restaurant kitchen goals</h4> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <h4>Ensuring exceptional customer service</h4> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <h4>Managing and conducting human resource activities</h4> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <h4>Additional responsibilities</h4> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <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>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>Or</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</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>Ensures and maintains the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p> <p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW</p><p></p>

<p><h4>Job overview</h4> <p>A’soud Global School (AGS) Muscat is seeking a well-qualified, passionate and motivated teacher of sociology to join an ambitious, supportive and successful social sciences team at our thriving international school in the heart of Oman’s capital.</p> <p>We are seeking a dynamic and knowledgeable secondary and sixth form sociology teacher who can bring the subject to life across Key Stages 4–5, including to IGCSE, AS-level and A-level student cohorts. The ideal candidate will have strong subject expertise in sociology, a secure understanding of sociological theory and research methods, and the ability to guide students in developing critical thinking, analytical skills, and a deep understanding of social structures, institutions, and contemporary issues.</p> <p>This is an exciting opportunity for a teacher who is passionate about sociology education, committed to high academic standards, and eager to inspire the next generation of socially aware, critical and reflective global citizens.</p> <h4>About us</h4> <p>AGS Muscat is a vibrant, co-educational international school located in the Al Seeb area of Muscat, in the Sultanate of Oman. Since opening in September 2016, we have established ourselves as a dynamic learning community built on our core belief that ‘all can achieve’.</p> <p>We provide a high-quality, ‘all-through’ international education from early years to sixth form. Our curriculum, which follows the Cambridge Early Years programme and the globally respected Cambridge International Curriculum, ensures a programme that is flexible, challenging and culturally responsive, and carefully adapted to meet the needs of our diverse international community.</p> <p>In the primary phase, students benefit from a broad and balanced range of Cambridge subjects, leading to the internationally-recognised Cambridge Checkpoint assessments in Grade 6. In the secondary and sixth form phases, students select from an extensive range of IGCSE, AS-level and A-level subjects, enabling them to pursue pathways aligned with their strengths, interests and future aspirations. Arabic is taught across the school and tailored to students’ language levels, while Islamic education is offered to Muslim students in accordance with the Ministry of Education framework.</p> <p>At AGS Muscat, our principal aim is for students to be safe, happy and successful. We measure success in its fullest sense - not only through strong academic outcomes, but through the development of confident, well-rounded young people who are equipped to thrive in the 21st century. We encourage high aspirations from an early age within a creative, disciplined and supportive environment that promotes curiosity, resilience, leadership and teamwork.</p> <p>Learning takes place within a purpose-built campus offering state-of-the-art facilities. These include spacious classrooms, science laboratories, ICT suites, music and art studios, drama rooms, a well-resourced library, outdoor multi-games courts, swimming and splash pools and an indoor multi-purpose sports hall. These facilities support a rich programme of academic, sporting, creative and co-curricular opportunities, both locally and internationally.</p> <p>Our staff comprise highly qualified British-trained and international educators working alongside dedicated locally employed colleagues. Together, they are united by a shared commitment to providing outstanding educational experiences and nurturing the potential of every child.</p> <p>Our ambition is that when students leave AGS Muscat, they do so with the knowledge, skills, values and character to enter the next stage of their journey with confidence - as caring, responsible and effective global citizens, ready to contribute meaningfully to the world around them.</p> <h4>Life in Muscat</h4> <p>Muscat, the capital of Oman, is a vibrant coastal city where modern living blends seamlessly with rich Arabian heritage. Nestled between the Hajar Mountains and the Gulf of Oman, it offers a high quality of life in a safe, welcoming and relaxed environment.</p> <p>Known for its warm hospitality and strong sense of community, Muscat is especially appealing to international teachers and families. Omani culture is respectful and easy going, and the established expatriate community helps newcomers settle quickly and feel at home.</p> <p>With over 300 days of sunshine each year, the climate encourages an active outdoor lifestyle. Residents enjoy pristine beaches, mountain wadis, desert adventures, dolphin watching, and a wide range of fitness and leisure facilities. The city also features modern shopping malls, international restaurants, cultural festivals, art galleries and the renowned Royal Opera House, alongside traditional souqs and cafés.</p> <p>Muscat International Airport offers excellent regional and global connections, making travel convenient. Combining safety, natural beauty, strong infrastructure and a welcoming atmosphere, Muscat is an outstanding destination for educators seeking both professional opportunity and an exceptional lifestyle.</p> <h4>What we are looking for</h4> <p>We are seeking teachers who will contribute positively to our secondary and sixth form phases, and wider school community. The successful candidate will:</p> <ul> <li>Hold consistently high expectations of all students and believe in every student’s potential;</li> <li>Demonstrate excellent knowledge of the Cambridge sociology curriculum and assessment requirements;</li> <li>Plan and deliver engaging, inquiry-based lessons that challenge and stretch all students;</li> <li>Use assessment data effectively to inform planning and support student progress;</li> <li>Prepare students confidently for external examinations;</li> <li>Contribute positively to a collaborative faculty and wider-school community;</li> <li>Be confident and competent in using digital tools to support research, presentations and assessments;</li> <li>Create a purposeful, inclusive and supportive classroom environment that promotes positive behaviour and high standards;</li> <li>Contribute actively to the school’s ‘one team’ ethos through collaboration and professional openness;</li> <li>Work in close partnership with parents to support students’ progress and wellbeing;</li> <li>Demonstrate a commitment to ongoing professional development and reflective practice.</li> </ul> <h4>Application process</h4> <p>Applications should be submitted via the TES online portal. Due to the anticipated level of interest, only shortlisted candidates will be contacted.</p> <p>To meet visa requirements in Oman, applicants must:</p> <ul> <li>Have at least 3 years of teaching experience (UK or international);</li> <li>Hold a recognised bachelor's degree in the relevant subject;</li> <li>Hold a recognised teaching qualification (B.Ed, PGCE, PGDE or equivalent) in the relevant subject;</li> <li>Be fluent and proficient in spoken and written English.</li> </ul> <p>Early applications are encouraged. The school reserves the right to appoint before the closing date if a suitable candidate is identified.</p></p><p></p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience</p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>Welcome to the voco family. Now that you are part of our family, let’s explain the role you will play.&nbsp;</span></span></p><br><p><span><span>Service at voco Muscat Al Mouj should not just be about delivering the basics. It isn’t a hygiene factor, With some subtle tweaks and areas of focus, service can be a core manifestation of the brand. As we will come to see, our Service Strategy embraces the core Brand Promise of “Reliably Different”.</span></span></p><br><p><span><span><strong>WHAT WILL I ACTUALLY BE DOING?</strong></span></span></p><br><p><span><span>The overarching Service Style at voco is based around the concept of hosting. Hosting is an intuitive, appealing and positive concept the embodies the voco brand and service experience. It’s all about thinking and taking care of others, being thoughtful to their needs and ensuring they’re always happy, relaxed and comfortable.</span></span></p><br><p><span><span>If there’s on thing we know, it’s that a great Host is at the heart of every great stay. That’s why all our staff play the role of Host for our guests at voco. Everyone is empowered to take responsibility for making sure things are done well, and everyone is proud to deliver Reliably Different experience.</span></span></p><br><p><span><span><strong>Regarding the role and responsibilities, you will need to perform the followings:</strong></span></span></p><br><p><span><span>The Sous Chef at voco Muscat Al Mouj is the second-in-command in the kitchen and plays a key leadership role in ensuring the smooth day-to-day operation of all culinary outlets. This includes managing kitchen staff, maintaining food quality and consistency, overseeing hygiene and safety, controlling costs, and supporting the Executive Chef in menu planning and kitchen administration. The Sous Chef ensures that the hotel's food offerings reflect voco’s relaxed yet upscale dining style, delighting guests through exceptional taste, presentation, and innovation.</span></span></p><br><span><span>• </span></span><span><span>Oversee the preparation, cooking, and presentation of food across all kitchen sections.</span></span><br><span><span>• </span></span><span><span>Supervise and coordinate the work of kitchen staff, ensuring efficiency and productivity during service periods.</span></span><br><span><span>• </span></span><span><span>Ensure food is consistently prepared to high standards of taste, quality, and presentation.</span></span><br><span><span>• </span></span><span><span>Take charge of the kitchen in the absence of the Executive Chef.</span></span><br><span><span>• </span></span><span><span>Assist the Executive Chef in developing seasonal menus, daily specials, and banquet offerings.</span></span><br><span><span>• </span></span><span><span>Contribute creatively to new dish development aligned with the voco brand identity and guest preferences.</span></span><br><span><span>• </span></span><span><span>Conduct food tastings, collect guest feedback, and refine offerings as necessary.</span></span><br><span><span>• </span></span><span><span>Supervise, train, mentor, and motivate kitchen staff including Chef de Parties, Commis, and trainees.</span></span><br><span><span>• </span></span><span><span>Conduct daily briefings and allocate responsibilities based on business levels.</span></span><br><span><span>• </span></span><span><span>Support recruitment, onboarding, and performance management of kitchen staff.</span></span><br><span><span>• </span></span><span><span>Promote a positive, collaborative, and respectful kitchen culture.</span></span><br><span><span>• </span></span><span><span>Monitor food costs, wastage, and portion control to ensure alignment with budget targets.</span></span><br><span><span>• </span></span><span><span>Conduct regular stock checks and coordinate with the purchasing department for timely ordering.</span></span><br><span><span>• </span></span><span><span>Maintain par stock levels, ensure proper storage (FIFO), and reduce overproduction or spoilage.</span></span><br><span><span>• </span></span><span><span>Enforce and monitor adherence to HACCP, food safety, and sanitation standards in all kitchen areas.</span></span><br><span><span>• </span></span><span><span>Conduct regular inspections of kitchen cleanliness, equipment, and food storage.</span></span><br><span><span>• </span></span><span><span>Ensure all staff follow safe food handling, personal hygiene, and kitchen safety protocols.</span></span><br><span><span>• </span></span><span><span>Work closely with F&amp;B service, banquet, and events teams to ensure smooth food service operations.</span></span><br><span><span>• </span></span><span><span>Communicate effectively with all departments, especially for special requests, dietary needs, and VIP events.</span></span><br><span><span>• </span></span><span><span>Attend departmental meetings and contribute to business planning and operational decisions.</span></span><br><p><span><span><strong>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?</strong></span></span></p><br><span><span>• </span></span><span><span>Diploma or Degree in Culinary Arts or Hospitality Management from a recognized institution.</span></span><br><span><span>• </span></span><span><span>Minimum 4–6 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role in a 4- or 5-star hotel or upscale restaurant.</span></span><br><span><span>• </span></span><span><span>Strong knowledge of international cuisine, culinary techniques, and contemporary food presentation.</span></span><br><span><span>• </span></span><span><span>Experience in managing large kitchen brigades and multiple outlets (banquets, à la carte, room service).</span></span><br><span><span>• </span></span><span><span>Excellent culinary skills with attention to quality and detail.Proven leadership and team management abilities.</span></span><br><span><span>• </span></span><span><span>Strong time management, planning, and organizational skills.</span></span><br><span><span>• </span></span><span><span>Good understanding of food cost, inventory control, and kitchen administration.</span></span><br><span><span>• </span></span><span><span>Knowledge of HACCP, food safety standards, and local regulatory requirements.</span></span><br><p><span><span><strong>HOW DO I DELIVER THIS?</strong></span></span></p><br><p><span><span>The idea of a Host in a hotel in itself is not unusual. The idea that <strong>Everyone’s a Host</strong> is unique. It conveys a sense that everyone at the hotel takes responsibility, is empowered to and proud to deliver a Reliably Different experience. Our Service Style is delivered by letting our Thoughtful, Unstuffy, and Charming voco personality shine through, by demonstrating our three Service Behaviours (Be Thoughtful, Be Natural, and Make It Memorable). Here’s how to Host a guest the voco way.</span></span></p><br><p><span><span><strong>Be Thoughtful</strong> – We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on.</span></span></p><br><p><span><span><strong>Be Natural</strong> – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay.</span></span></p><br><p><span><span><strong>Make It Memorable</strong> – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable.</span></span></p><br><p><span><span>The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job.</span></span></p><br><br> </div>

<p>Hiring South Indian Cooks for a leading Catering company in Oman</p><p>Salary 150 omr with free food and accommodation , must have 4 tp 6 yrs exp in South indian Menus exp in leading Resturants and caterings</p><p>preferly bulk caterings</p><p><strong>Desired Candidate Profile</strong></p><p>Must have 4 to 6 yrs exp in South Indian Menus. Exp in leading Restaurants and caterings, preferably bulk caterings.</p>

<p><h4>Position objective</h4> <p>The position is responsible for generating sales and delivering customer service at its best.<br> Support the other operational duties such as housekeeping, visual presentation standards, etc. as assigned by the Store Management Team.</p> <h4>Key responsibilities</h4> <h4>Hospitality and guest service</h4> <ul> <li>Provides important visual cues for guests that make a positive first impression, e.g., wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room.</li> <li>Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate.</li> <li>Delivers consistent and outstanding guest service through friendly attitude, attentive behavior, and strong product knowledge.</li> <li>Enhances the guest experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You.</li> <li>Uses proper procedures to ensure the accuracy of every order for every guest.</li> <li>Ensures every guest receives a prompt and warm greeting within 5 seconds at front counter and drive-thru.</li> <li>Maintains speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests’ needs.</li> <li>Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue.</li> <li>Listens carefully to guests and apologizes for the experience in the case of a complaint.</li> </ul> <h4>Store operations</h4> <ul> <li>Follows all operations standards and guidelines for preparation of products according to training and instructional materials provided.</li> <li>Prepares all products as required, following the order monitor to ensure the accuracy of every order.</li> <li>Communicates showcase and product needs to ensure proper product availability for guests.</li> <li>Regularly takes temperatures of the required products and records in the Time & Temperature Log.</li> <li>Participates in and attends all store meetings and other related functions.</li> <li>Follows all restaurant policies, procedures and standards.</li> <li>Maintains the front counter by keeping it clean, organized, stocked and ready for rush periods in the restaurant.</li> <li>Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Store Manager.</li> </ul> <h4>Cashiering</h4> <ul> <li>Receives payment by cash, credit cards, vouchers or automatic debits.</li> <li>Issues receipts, refunds, or change to the customers correctly.</li> <li>Counts money in the cash till at the beginning of the shifts to ensure that amount is correct and there is adequate change.</li> <li>Maintains clean and orderly checkout areas.</li> </ul> <h4>Health & safety</h4> <ul> <li>Works in compliance with occupational health and safety legislation.</li> <li>Knows, understands and follows safe work practices and procedures.</li> <li>Uses or wears personal protective equipment or clothing as required.</li> <li>Reports all injuries, illnesses, accidents, unsafe conditions, security incidents and any contravention of health and safety legislation, policies and procedures to the Restaurant Manager or Restaurant Owner.</li> <li>Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone.</li> </ul></p><p></p>

<p><h4>Position objective</h4> <p>The position is responsible for generating sales and delivering customer service at its best.<br> Support other operational duties such as housekeeping, visual presentation standards, etc. as assigned by the Store Management Team.</p> <h4>Key responsibilities</h4> <h4>Hospitality and guest service</h4> <ul> <li>Provides important visual cues for guests that make a positive first impression, e.g., wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room.</li> <li>Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate.</li> <li>Delivers consistent and outstanding guest service through friendly attitude, attentive behavior, and strong product knowledge.</li> <li>Enhances the guest experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You.</li> <li>Uses proper procedures to ensure the accuracy of every order for every guest.</li> <li>Ensures every guest receives a prompt and warm greeting within 5 seconds at the front counter and drive-thru.</li> <li>Maintains speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests’ needs.</li> <li>Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue.</li> <li>Listens carefully to guests and apologizes for the experience in the case of a complaint.</li> </ul> <h4>Store operations</h4> <ul> <li>Follows all operations standards and guidelines for preparation of products according to training and instructional materials provided.</li> <li>Prepares all products as required, following the order monitor to ensure the accuracy of every order.</li> <li>Communicates showcase and product needs to ensure proper product availability for guests.</li> <li>Regularly takes temperatures of the required products and records in the Time & Temperature Log.</li> <li>Participates in and attends all store meetings and other related functions.</li> <li>Follows all restaurant policies, procedures, and standards.</li> <li>Maintains the front counter by keeping it clean, organized, stocked, and ready for rush periods in the restaurant.</li> <li>Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Store Manager.</li> </ul> <h4>Cashiering</h4> <ul> <li>Receives payment by cash, credit cards, vouchers, or automatic debits.</li> <li>Issues receipts, refunds, or change to the customers correctly.</li> <li>Counts money in the cash till at the beginning of shifts to ensure that amount is correct and there is adequate change.</li> <li>Maintains clean and orderly checkout areas.</li> </ul> <h4>Health & safety</h4> <ul> <li>Works in compliance with occupational health and safety legislation.</li> <li>Knows, understands, and follows safe work practices and procedures.</li> <li>Uses or wears personal protective equipment or clothing as required.</li> <li>Reports all injuries/illnesses, accidents, unsafe conditions, security incidents, and any contravention of health and safety legislation, policies, and procedures to the Restaurant Manager or Restaurant Owner.</li> <li>Does not operate any equipment, machine, device, or thing, or otherwise work in a manner that will endanger anyone.</li> </ul></p><p></p>

<p><h4>Position objective</h4> <p>The position is responsible for generating sales and delivering customer service at its best.<br> Supports other operational duties such as housekeeping, visual presentation standards, etc. as assigned by the store management team.</p> <h4>Key responsibilities</h4> <h4>Hospitality and guest service</h4> <ul> <li>Provides important visual cues for guests that make a positive first impression, e.g., wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room.</li> <li>Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate.</li> <li>Delivers consistent and outstanding guest service through friendly attitude, attentive behavior, and strong product knowledge.</li> <li>Enhances the guest experience by following the S.E.T. principles: Smile, Eye Contact, Thank You.</li> <li>Uses proper procedures to ensure the accuracy of every order for every guest.</li> <li>Ensures every guest receives a prompt and warm greeting within 5 seconds at front counter and drive-thru.</li> <li>Maintains speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests’ needs.</li> <li>Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue.</li> <li>Listens carefully to guests and apologizes for the experience in the case of a complaint.</li> </ul> <h4>Store operations</h4> <ul> <li>Follows all operations standards and guidelines for preparation of products according to training and instructional materials provided.</li> <li>Prepares all products as required, following the order monitor to ensure the accuracy of every order.</li> <li>Communicates showcase and product needs to ensure proper product availability for guests.</li> <li>Regularly takes temperatures of the required products and records in the Time & Temperature Log.</li> <li>Participates in and attends all store meetings and other related functions.</li> <li>Follows all restaurant policies, procedures, and standards.</li> <li>Maintains the front counter by keeping it clean, organized, stocked, and ready for rush periods in the restaurant.</li> <li>Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Store Manager.</li> </ul> <h4>Cashiering</h4> <ul> <li>Receives payment by cash, credit cards, vouchers, or automatic debits.</li> <li>Issues receipts, refunds, or change to the customers correctly.</li> <li>Counts money in the cash till at the beginning of the shifts to ensure that amount is correct and there is adequate change.</li> <li>Maintains clean and orderly checkout areas.</li> </ul> <h4>Health & safety</h4> <ul> <li>Works in compliance with occupational health and safety legislation.</li> <li>Knows, understands, and follows safe work practices and procedures.</li> <li>Uses or wears personal protective equipment or clothing as required.</li> <li>Reports all injuries/illnesses, accidents, unsafe conditions, security incidents, and any contravention of health and safety legislation, policies, and procedures to the Restaurant Manager or Restaurant Owner.</li> <li>Does not operate any equipment, machine, device, or thing, or otherwise work in a manner that will endanger anyone.</li> </ul></p><p></p>

<p><h4>Position objective</h4> <p>The position is responsible for generating sales and delivering customer service at its best.<br> Support other operational duties such as housekeeping, visual presentation standards, etc. as assigned by the store management team.</p> <h4>Key responsibilities</h4> <h4>Hospitality and guest service</h4> <ul> <li>Provide important visual cues for guests that make a positive first impression, e.g., wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room.</li> <li>Follow the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate.</li> <li>Deliver consistent and outstanding guest service through a friendly attitude, attentive behavior, and strong product knowledge.</li> <li>Enhance the guest experience by following the S.E.T. principles: Smile, Eye Contact, Thank You.</li> <li>Use proper procedures to ensure the accuracy of every order for every guest.</li> <li>Ensure every guest receives a prompt and warm greeting within 5 seconds at the front counter and drive-thru.</li> <li>Maintain speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests’ needs.</li> <li>Promptly execute service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue.</li> <li>Listen carefully to guests and apologize for the experience in the case of a complaint.</li> </ul> <h4>Store operations</h4> <ul> <li>Follow all operations standards and guidelines for preparation of products according to training and instructional materials provided.</li> <li>Prepare all products as required, following the order monitor to ensure the accuracy of every order.</li> <li>Communicate showcase and product needs to ensure proper product availability for guests.</li> <li>Regularly take temperatures of the required products and record in the Time & Temperature Log.</li> <li>Participate in and attend all store meetings and other related functions.</li> <li>Follow all restaurant policies, procedures, and standards.</li> <li>Maintain the front counter by keeping it clean, organized, stocked, and ready for rush periods in the restaurant.</li> <li>Follow proper hand washing techniques and all sanitation guidelines; complete all sanitation tasks as outlined by the Store Manager.</li> </ul> <h4>Cashiering</h4> <ul> <li>Receive payment by cash, credit cards, vouchers, or automatic debits.</li> <li>Issue receipts, refunds, or change to customers correctly.</li> <li>Count money in the cash till at the beginning of shifts to ensure that amount is correct and there is adequate change.</li> <li>Maintain clean and orderly checkout areas.</li> </ul> <h4>Health & safety</h4> <ul> <li>Work in compliance with occupational health and safety legislation.</li> <li>Know, understand, and follow safe work practices and procedures.</li> <li>Use or wear personal protective equipment or clothing as required.</li> <li>Report all injuries/illnesses, accidents, unsafe conditions, security incidents, and any contravention of health and safety legislation, policies, and procedures to the Restaurant Manager or Restaurant Owner.</li> <li>Do not operate any equipment, machine, device, or thing, or otherwise work in a manner that will endanger anyone.</li> </ul></p><p></p>