Seafood Chef Jobs in Oman 2026

Bayt

Commis I

On-site - Oman 11 August 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None 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.  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. 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 creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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. </div>

5 - 15 Years Naukri Gulf

Executive Chef

On-site - Oman - muscat 7 August 2026

Administration

The Executive Chef fulfils their role as a Talent Development Ambassador when: They actively support and implement Talent Development initiatives as a part of their daily activities. They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development. They support and initiate transfer, cross exposure and task force assignments for their team. They personally conduct prefinance evaluation with their team on a regular basis and take personal interest for their talents development plans. They recruit and select potential talent according to the Company's current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad. Keep an up-dated hotel policies and procedures file. Work with the People Services Manager to ensure the departmental performance of staff is productive. Plan for future staffing needs. Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable). Conduct probation and formal performance appraisal in line with company guidelines. Maintain up to date staff records and approves leave requests. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Participate in the preparation of the hotel's revenue plan and marketing programmes. Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment. Work with Finance in the preparation and management of the department's budget. Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.Desired Candidate Profile<h2>EDUCATION:</h2>Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development HACCP certification<h2>EXPERIENCE:</h2>To fill the position, the following is required: Minimum five 5 years in a kitchen management role, preferably with an international 5* hotel chain Minimum ten 10 years kitchen experience Experience in a standalone F&B operation is beneficial International experience is preferred Banqueting experience is preferred<h2>LANGUAGE:</h2>Ability to work and communicate in a multinational environment: Local language excellent oral and written skills where necessary English excellent oral and written skills Additional language - beneficial<h2>COMPETENCIES:</h2>To fill this position the candidate must have: Knowledge of food safety regulations Ability to effectively manage a team Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions Excellent verbal communication skills Ability to establish and retain effective working relationships with hotel staff and clients / vendors Ability to identify and delegate tasks effectively Excellent organizational and time management skills Applies a professional, confidential and ethical approach at all times Works in a safe, prudent and organized manner Be knowledgeable of sales, marketing & promotional practices<h2>TECHNICAL COMPETENCIES :</h2>Computer literacy adapted to the field of culinary Ability to operate computer and office equipment<h2>INDIVIDUAL CHARACTERISTICS:</h2>To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially: Passionate for Food & Beverage/ gastronomy People oriented Passionate for European luxury Entrepreneurial Straightforward Innovative Business acumen Sense of responsibility Leader Team player Flexible and reliable Tolerant and open minded Works well under pressure

2 - 7 Years Naukri Gulf

Sous Chef - Pastry

On-site - Oman - muscat 9 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">JOB SUMMARY 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.Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.Ensuring Exceptional Customer Service 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. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.Additional Responsibilities 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.</div></section><section>Desired Candidate ProfileHigh 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.</section>

0 to 0 years Bayt

Architecte dimensionnement Mécanique

On-site - Oman 7 July 2026

Other

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Architecte dimensionnement Mécanique F/H CDI Ingénieur & Cadre Temps complet Au sein de la Direction Ingénierie Drones, vous intégrez le Pôle d'Ingénierie Mécanique, Câblage et Environnements. Vous pilotez et contribuez à la Conception, au Dimensionnement et à l'Intégration des solutions mécaniques pour nos Systèmes de Drones. Missions Principales Dans ce cadre, votre mission consiste à mener ou participer à l'ensemble des activités suivantes : - Analyser et Comprendre le Besoin Client (RDP/RDL), - Piloter la Conception d'un Système Mécanique et Valider les solutions retenues, - Définir les Exigences du Système à partir de celles du Client, - Intervenir dans la Validation des Exigences des équipements composants le Système, - Évaluer l'Impact Fonctionnel et la Criticité des anomalies détectées lors du Développement, - Réaliser des Etudes Paramétriques pour Optimiser la Conception (Performances, Qualité de vol, Aménagement), - Définir, Préparer et Suivre les Campagnes d'Intégration et de Vérification du Système, en lien avec l'équipe vérification et le laboratoire d'essais, - Analyser les Résultats de Vérification et Restituer la synthèse des activités correspondantes, - Préparer et Conduire les Revues de Jalons du Développement, - Prendre en charge les activités de Dimensionnement Mécanique du Système (Résistance des matériaux, Calcul de Structure), - Rédiger les Dossiers de Justifications de la Définition. Vous travaillez en étroite collaboration avec l'ensemble des acteurs du projet : Programme, Chef de projet, Responsable de lot, Bureau d'études, Laboratoire d'essais, Qualité, Gestion de configuration, etc… Titulaire d'un BAC+5 à dominante mécanique/aéronautique, avec une expérience professionnelle supérieure à 5 ans, vous savez appréhender des sujets techniques complexes avec rigueur et pragmatisme. Votre autonomie et votre sens du relationnel vous permettent de piloter efficacement des projets techniques impliquants des contributeurs multiples (Technicien Atelier, Responsable Process, Projeteur, Ingénieur R&D, etc.) Vous êtes force de proposition, dynamique, et vous appréciez le travail en équipe. Compétences techniques • Solides Compétences en Conception et en Dimensionnement Mécanique, • Connaissances approfondies en Mécanique du Vol, • Des connaissances en Aéroélasticité seraient appréciées, • Une maîtrise des logiciels de CAO (CATIA-V5), des PLM et des outils bureautiques serait appréciée, • Aptitude à Rédiger des documents techniques et à Communiquer en anglais (oral et écrit). Qualités attendues • Pragmatisme : Capacité à trouver des solutions concrètes et efficaces face aux problématiques techniques, • Sens de la Communication : aptitude à transmettre l'information, animer des réunions et collaborer efficacement, • Esprit Pratique : goût pour la pratique, compréhension intuitive des phénomènes physiques et mécaniques, • Créativité et Initiative : force de proposition, autonomie et capacité à innover dans les solutions techniques. • Rigueur et Organisation : suivi des plannings, gestion documentaire et respect des exigences qualité. </div>

10 to 25 years Naukri Gulf

Hotel Manager

On-site - Oman - muscat 24 July 2026

Administration

The Hotel Manager is the General Manager's principal operational partner, responsible for driving operational excellence, financial performance, exceptional guest experiences, and colleague engagement across all areas of the hotel. This role provides strategic and operational leadership across all divisions, with particular expertise in luxury Food & Beverage operations to enhance the hotel's reputation as a leading dining and hospitality destination. The Hotel Manager assumes full responsibility for the hotel in the absence of the General Manager and plays a key role in achieving the hotel's business objectives, maintaining Mandarin Oriental brand standards, and fostering a culture of service excellence, accountability, and continuous improvement.Supporting the General Manager<ul><li>Support the General Manager in translating the hotel's strategic objectives into effective operational execution.</li><li>Assume full responsibility for the overall hotel operation in the absence of the General Manager.</li><li>Contribute to the development and implementation of operational, commercial, and promotional initiatives that maximise guest satisfaction and business performance.</li><li>Provide strategic operational oversight across all hotel divisions to ensure alignment with business objectives and luxury brand standards.</li><li>Support the General Manager in maintaining effective relationships with ownership representatives, corporate leadership, and key external stakeholders.</li><li>Leverage extensive Food & Beverage expertise to oversee dining concepts, service quality, revenue generation, and guest experience across all outlets.</li></ul>Operational Leadership<ul><li>Lead and support Division Heads in delivering exceptional operational, financial, and service performance.</li><li>Develop annual operating budgets and Capital Expenditure plans in partnership with Division Heads and the Director of Finance.</li><li>Monitor business performance through Profit & Loss analysis, RevPAR, rooms yield, GOP, guest satisfaction metrics, and other key performance indicators, implementing corrective action where required.</li><li>Champion a culture of personalised luxury service by reviewing guest feedback, resolving service recovery opportunities, and driving continuous improvement initiatives.</li><li>Maintain a visible leadership presence throughout the resort by engaging with guests and colleagues and ensuring exceptional standards across guestrooms, public areas, Food & Beverage outlets, kitchens, back-of-house facilities, the beach, retail areas, and all guest-facing spaces.</li><li>Conduct regular inspections of hotel facilities to ensure presentation, maintenance, cleanliness, safety, and operational standards are consistently maintained.</li><li>Promote accountability, operational efficiency, innovation, and collaboration across all departments.</li><li>Ensure successful preparation for and execution of all quality, brand, hygiene, and regulatory audits, including Forbes, LQA, Environmental Health, and corporate compliance assessments.</li></ul>Food & Beverage Oversight<ul><li>Provide executive oversight for all Food & Beverage operations, ensuring service excellence, profitability, and alignment with Mandarin Oriental luxury standards.</li><li>Partner closely with the Executive Chef, Director of Food & Beverage, and outlet leaders to deliver innovative culinary concepts and memorable dining experiences.</li><li>Drive outlet performance through menu engineering, pricing strategies, promotions, beverage programmes, and upselling initiatives.</li><li>Monitor revenue, profitability, average cheque, covers, guest satisfaction, and operational efficiencies, implementing improvement plans where required.</li><li>Identify opportunities to strengthen market positioning and establish the hotel as a premier dining destination within Muscat.</li><li>Ensure compliance with all food safety, hygiene, and quality assurance standards.</li><li>Develop and mentor operational leaders, building a strong succession pipeline and high-performance culture.</li></ul>Safe, Sound & Sustainable by Mandarin Oriental<ul><li>Lead the annual Safe, Sound & Sustainable audit and ensure full compliance with corporate standards.</li><li>Chair the monthly Risk Management Committee and oversee the implementation of all health, safety, security, and sustainability initiatives.</li><li>Promote continuous improvement in environmental performance while maintaining a safe, healthy, and secure environment for guests and colleagues.</li></ul>Financial Leadership<ul><li>Partner with the Director of Finance to prepare and execute the annual budget, financial forecasts, and business plans.</li><li>Monitor labour productivity, departmental expenses, and operational costs to ensure financial objectives are achieved while maintaining luxury service standards.</li><li>Conduct regular financial reviews with operational leaders and promote commercial awareness throughout the management team.</li><li>Ensure operational decisions support approved budgets, owner expectations, and the hotel's financial strategy.</li><li>Identify and implement new revenue opportunities across Rooms, Food & Beverage, Events, Spa, memberships, and ancillary business streams.</li><li>Work closely with the Commercial team to optimise market positioning, business mix, and revenue generation opportunities.</li></ul>People & Culture<ul><li>Partner with the People & Culture team to attract, develop, engage, and retain high-performing colleagues.</li><li>Support workforce planning, productivity initiatives, and labour cost management while maintaining appropriate staffing levels.</li><li>Ensure performance appraisals, coaching, and development plans are completed to strengthen leadership capability.</li><li>Foster an inclusive, collaborative, and high-performance culture built on accountability, engagement, and open communication.</li><li>Champion succession planning and leadership development across all operational departments.</li></ul>Desired Candidate Profile<ul><li>Minimum of 10 15 years' experience within luxury hotels or resorts.</li><li>Significant experience as a Director of Food & Beverage, Executive Assistant Manager (F&B), Resort Manager, Hotel Manager, or an equivalent senior operational leadership role.</li><li>Demonstrated success managing complex Food & Beverage operations within internationally recognised luxury hotels or resorts.</li><li>Strong commercial acumen with a proven track record of improving revenue, profitability, GOP, RevPAR, and guest satisfaction.</li><li>Experience in developing and positioning innovative Food & Beverage concepts.</li><li>Exceptional leadership, communication, coaching, and stakeholder management skills.</li><li>Experience working with internationally recognised luxury hospitality brands is highly desirable.</li><li>Leadership Competencies: Strategic and commercially focused. Passion for luxury hospitality and guest experience. Inspirational and collaborative leader. Strong financial and operational acumen. Excellent decision-making and problem-solving skills. High level of integrity and accountability. Effective communicator with strong stakeholder management capabilities. Ability to lead change and drive continuous improvement. Committed to developing people and building high-performing teams.</li></ul>

0 to 0 years Naukri Gulf

Cost Accountant

On-site - Oman - muscat 30 June 2026

Accounting, Finance & Banking

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Mandarin Oriental Muscat is looking for a Financial & Cost Accountant to join our Finance team. 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. 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. Mandarin Oriental Muscat 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. 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. Key Responsibilities 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. <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&B and non-F&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&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&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 & 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> Our commitment to you <ul> <li>Learning & 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 & 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>

0 to 0 years Bayt

Assistant Manager - Restaurants

On-site - Oman 22 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE  Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team • Handles employee questions and concerns. • Monitors employees to ensure performance expectations are met. • Provides feedback to employees based on observation of service behaviors. • Assists in supervising daily shift operations. • Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. • Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations • Ensures all employees have proper supplies, equipment and uniforms. • Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. • Ensures compliance with all restaurant policies, standards and procedures. • Monitors alcohol beverage service in compliance with local laws. • Manages to achieve or exceed budgeted goals. • Performs all duties of restaurant employees and related departments as necessary. • Opens and closes restaurant shifts. Providing Exceptional Customer Service • Interacts with guests to obtain feedback on product quality and service levels. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Encourages employees to provide excellent customer service within guidelines. • Handles guest problems and complaints, seeking assistance from supervisor as necessary. • Strives to improve service performance. • Sets a positive example for guest relations. • Assists in the review of comment cards and guest satisfaction results with employees. • Meets and greets guests. Conducting Human Resource Activities • Supervises on-going training initiatives. • Uses all available on the job training tools for employees. • Communicates performance expectations in accordance with job descriptions for each position. • Coaches and counsels employees regarding performance on an on-going basis. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Restaurant Manager. 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. At Aloft, we aren’t your typical hotel—but we aren’t too cool for school either. We’re here to be our guests’ launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they’re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft 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. </div>

Full Time 0 to 0 years Gulf Talnet

Cashier

On-site - Oman - muscat 20 July 2026

Sales

<h4>Company Overview</h4> Established in the 1930s as a trading business, Al-Futtaim Group today is one of the most diversified and progressive, privately held regional businesses headquartered in Dubai, United Arab Emirates. Structured into five operating divisions: automotive, financial services, real estate, retail, and healthcare; employing more than 35,000 employees across more than 20 countries in the Middle East, Asia, and Africa, Al-Futtaim Group partners with over 200 of the world's most admired and innovative brands. Al-Futtaim Group’s entrepreneurship and relentless customer focus enables the organisation to continue to grow and expand; responding to the changing needs of our customers within the societies in which we operate. By upholding our values of respect, excellence, collaboration, and integrity; Al-Futtaim Group continues to enrich the lives and aspirations of our customers each and every day. <h4>Overview of the Role</h4> The IKEA Food Representative is tasked with supporting IKEA FOOD by driving sales through effective merchandising and selling skills with a focus on delivering exceptional customer service. This role also involves operating a cash register, maintaining clean checkout areas, and following all standard operating procedures for cash handling to ensure accurate transactions. By being attentive and responsive to customer needs, the representative helps ensure IKEA remains a top home furnishing store in the market. <h4>What You Will Do</h4> <ul> <li>Contribute to the IFB activities in the store commercial calendar.</li> <li>Ensure all IFB articles are merchandised and presented according to IKEA standards and properly labelled and priced.</li> <li>Understand and use different selling tools to boost the average transaction and items per transaction.</li> <li>Compute and record transactions ensuring 100% accuracy for all register transactions.</li> <li>Ensure safe cash handling and accurately process sales using available tools.</li> <li>Follow SOPs for cash handling, counting, and recording the float before and after trading.</li> <li>Ensure customer payments are processed quickly and accurately.</li> <li>Ensure that IFB units are ready before the store opens.</li> <li>Participate in monthly stock takes and facilitate inventory control.</li> <li>Adhere to guidelines on IFB operation and ensure operational checklists are followed.</li> <li>Provide a positive shopping experience through high customer service standards and area cleanliness.</li> <li>Maintain personal hygiene in compliance with guidelines.</li> <li>Engage with customers daily to get feedback and understand their needs.</li> <li>Maintain clean and orderly checkout areas.</li> <li>Report any incidents or complaints to the line manager.</li> <li>Work with the chef to increase knowledge in production.</li> <li>Lead by example and act as an ambassador for the IKEA store.</li> <li>Attend and participate in required training sessions.</li> <li>Stay updated on national legislation regarding food safety.</li> <li>Meet and serve IKEA guests with empathy and care, aligned with IKEA values.</li> </ul> <h4>Required Skills to Be Successful</h4> <ul> <li>Strategic planning and analytical skills</li> <li>Effective communication skills</li> <li>Problem solving skills</li> <li>Fluency in English and local language</li> </ul> <h4>What Qualifies You for the Role</h4> <ul> <li>High school or trade school graduate</li> <li>3 to 5 years of experience in a similar role</li> <li>Strong strategic planning and analytical skills</li> <li>Effective communication and problem-solving skills</li> <li>Minimum of 2 years of experience in a service environment, ideally in sales or hospitality</li> <li>Interest and knowledge in retail, culinary, or food service industry</li> <li>Strong customer focus and ability to work in a high-volume, fast-paced environment</li> <li>Fluency in English and local language, with basic awareness of food safety</li> </ul> <h4>Additional Information</h4> We’re here to provide excellent service but a little help from you can ensure a five-star candidate experience from start to finish. Before you click “apply”: please read the job description carefully to ensure you can confidently demonstrate why this opportunity is right for you and take the time to put together a well-crafted and personalised CV to further boost your visibility. Our global talent acquisition team members are all assigned to specific businesses to ensure that we make the best matches between talent and opportunities. We not only consider the requisite compatibility of skills and behaviours, but also how candidates align with our values of respect, integrity, collaboration, and excellence. As part of our candidate experience promise, we also want to make ourselves available to you throughout the application process. We make every effort to review and respond to every application.

Full Time 0 to 0 years Gulf Talnet

Cashier

On-site - Oman - muscat 20 July 2026

Sales

Bayt

Food and Beverage Manager

On-site - Oman 17 August 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> WHAT WILL I ACTUALLY BE DOING?  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. 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. Regarding the role and responsibilities, you will need to perform the followings: As the Food & Beverage Manager at the upcoming voco Muscat Al Mouj, you will spearhead all F&B operations across restaurants, bars, room service, and banquets. Your mission is to ensure operational excellence, deliver exceptional guest experiences, and drive financial performance. As a pre-opening team member, your creativity and leadership will shape our food & beverage culture from launch day. <ul><li>Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints making sure you maintain a high level of guest satisfaction. </li><li>Analyze guest insights to identify and meet customer expectations and build on guest loyalty. </li><li>Regularly communicate with guests to ensure expectations are met. </li><li>Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers. </li><li>Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues. </li><li>Drive a great working environment for teams to thrive - linking up departments to create sense of one team. </li><li>Promote teamwork and quality service through daily communication and coordination with other departments. </li><li>Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions. </li><li>Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with the Executive Chef.</li><li>Handle food and beverage inventory procedures.</li><li>Help prepare the hotel’s annual budget and the setting of departmental goals. </li><li>Monitor budget and control expenses with a focus on food, beverage, and labor costs. </li><li>Identify additional sales opportunities to enhance revenue. </li><li>Drive promotions that deliver great dining experiences for guests at a good value</li><li>Receiving and posting cash correctly.</li></ul>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES? <ul><li>University / College degree holder in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.</li><li>3-4 years’ experience in a similar position or a related field with a proven record of accomplishment or success.</li><li>Excellent written and spoken communication skills in English and Arabic with other languages preferred.</li><li>Experience in a 5-star hotel/resort international chain is essential.</li><li>Able to handle stressful situations, work in a fast-paced environment and prioritize well.</li><li>High level of energy, work ethics and drive to achieve operational and business goals.</li><li>Strong leadership, team building, interpersonal and communication skills.</li><li>Strong analytical, problem solving and organizational skills.</li><li>Display a positive attitude and strong work ethic.</li><li>An eye for detail and a focus on quality standards.</li></ul>HOW DO I DELIVER THIS? The idea of a Host in a hotel in itself is not unusual. The idea that Everyone’s a Host 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. Be Thoughtful – 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. Be Natural – 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. Make It Memorable – 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. 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. </div>

Full Time Gulf Talnet

Sous Chef - Pastry

On-site - Oman - muscat 9 June 2026

Information Technology

<h4>Job summary</h4> 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. <h4>Candidate profile</h4> Education and experience <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> Ensuring culinary standards and responsibilities are met <ul> <li>Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists Executive Chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> Leading kitchen operations <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</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>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</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> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> Ensuring exceptional customer service <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>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> Maintaining culinary goals <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> Managing and conducting human resource activities <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and Human Resources as necessary.</li> </ul> Additional responsibilities <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> 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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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.

0 to 0 years Bayt

Assistant Global Operational Marketing Manager

On-site - Oman 23 July 2026

Marketing

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> LIEU : Neuilly sur Seine Date : Janvier 2027 DUREE : 6 mois Chanel est une entreprise indépendante qui croit en la liberté de la création, cultive le potentiel humain et s’engage activement pour avoir un impact positif dans le monde. L'activité Parfums Beauté affirme sa singularité à travers une promesse : celle de révéler la beauté de chaque femme dans ce qu'elle a de plus singulier à travers son Parfum, son Maquillage et ses produits de Soin.  Vous rejoindrez l’équipe Marketing Opérationnel International, véritable interface entre la stratégie Marketing globale et la réalité des marchés. Sous la responsabilité directe des Chef de Produit Maquillage et Soin, vous évoluerez au cœur des enjeux produit, marketing et communication, avec une exposition aux lancements clé de la division Parfums Beauté et aux interactions clés avec les marchés.  VOTRE IMPACT CHEZ CHANEL Dans ce cadre, vos missions principales sont : <ul><li>Assurer le suivi opérationnel et la mise à jour du calendrier Marketing N & N+1, ainsi que la gestion des demandes ad hoc des régions (lancements anticipés, propositions d’activations locales, ajustements planning etc.).  </li></ul><ul><li>Accompagner les équipes régionales (US, UK, Europe, Asie) dans le déploiement opérationnel du plan marketing, en agissant comme point de contact clé sur l’ensemble des sujets liés au plan marketing international.  </li></ul><ul><li>Relire et challenger les launchbooks par campagne à destination des régions, afin de garantir la pertinence, la clarté et l’exhaustivité des informations, et permettre aux équipes locales de travailler des forecasts fiables.  </li></ul><ul><li>Coordonner étroitement avec les équipes Marketing International pour consolider les produits, maquettes et assets en vue des présentations stratégiques auprès des retailers clés dans chaque région.  </li></ul><ul><li>Réaliser des analyses de performance business (sell-in, sell-out) et des études concurrentielles qualitatives.   </li></ul><ul><li>Suivi In & out du catalogue Beauté.   </li></ul><ul><li>Participer à des projets transverses et ad hoc sur la catégorie (structuration de la stratégie de sampling, en lien avec les priorités du plan marketing).  </li></ul>CE QUE VOUS APPORTEREZ <ul><li>Vous êtes actuellement en école de commerce ou équivalent (Bac+4/5). </li><li>Vous possédez une première expérience réussie en Marketing, Marketing opérationnel, Retail ou Business Développement. </li><li>Vous avez une appétence pour le secteur de la beauté, retail et du luxe. </li><li>Vous disposez d'un esprit analytique, faites preuve de rigueur, précision et avez de fortes qualités relationnelles </li><li>Très bon niveau d’anglais (manager anglophone) et de français requis. </li><li>Vous êtes à l’aise dans l’utilisation du Pack Office (Excel, PowerPoint…) </li></ul>CE QUI VOUS ENTHOUSIASME ET CE QUE CHANEL PEUT VOUS OFFRIR Tout au long de votre expérience, vous serez immergé(e) dans un environnement dynamique, innovant et apprenant ; où la création et l’humain sont au cœur des préoccupations. Vous rejoignez une activité singulière, aux méthodes et procédés uniques – qu’ils soient créatifs, de développement ou d’industrialisation – et évoluez aux côtés d’une diversité d’experts au savoir-faire reconnus. Chez CHANEL, nous nous attachons à promouvoir une culture inclusive qui favorise l’épanouissement personnel et contribue au progrès collectif. Nous sommes convaincus que le caractère unique de chaque individu contribue à la diversité, la complémentarité et l’efficacité de nos équipes. Nous encourageons vivement votre candidature, car nous apprécions la perspective, l’expérience et le potentiel que vous pourriez apporter à CHANEL. De la singularité de chacun naît la richesse de nos équipes. CHANEL valorise la diversité sous toutes ses formes. </div>

4 - 9 Years Naukri Gulf

Executive Chef

On-site - Oman - Oman 14 August 2026

Administration

JOB SUMMARY  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). CORE WORK ACTIVITIES  Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff.Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards.Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. 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. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.Additional Responsibilities Provides information to executive teams, managers and 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.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.Desired Candidate Profile<ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>

0 to 0 years Bayt

Ingénieur-e Intégration Produit Mécanique F/H

On-site - Oman 23 July 2026

Engineering

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Ingénieur-e Intégration Produit Mécanique F/H CDI Ingénieur & Cadre Temps complet Au sein de la Direction Ingénierie Drones, vous serez intégré-e au pôle d'Ingénierie d'Intégration Produit (mécanique), où vous aurez l'opportunité de travailler sur des systèmes à haute valeur technologique et de contribuer activement à l'innovation dans le secteur des drones. Votre rôle s'articule autour de quatre grandes phases du cycle de vie produit : Phase de Développement : vous pilotez et coordonnez l'intégration des équipements dans les systèmes drones. • Analyser et comprendre le besoin client (Responsable de projet) • Définition des contraintes : Vous identifiez les besoins d'intégration mécanique, environnementale et fonctionnelle afin d'assurer la compatibilité des équipements avec l'architecture globale du drone. • Rédaction du cahier des charges : Vous formalisez les exigences techniques pour guider le développement et orientez les décisions. • Échanges techniques avec les fournisseurs internes et externe : Vous êtes l'interlocuteur technique privilégié, vous assurez de la conformité des solutions proposées. • Analyse de conformité : Vous examinez les propositions techniques et vérifiez leur adéquation avec les exigences définies. • Coordination technique : En lien avec les ingénieurs conception, vous supervisez les activités de dimensionnement pour garantir la robustesse et la performance du produit final. Phase de Qualification : vous êtes garant de la validation technique des équipements • Identification des éléments de justification : Avec l'équipe projet, vous définissez les preuves nécessaires pour démontrer la conformité aux exigences. • Préparation et suivi des campagnes d'essais : Vous planifiez et participez aux essais de qualification et analysez les résultats en lien avec les équipes vérifications et le les laboratoires d'essai. • Production documentaire : Vous rédigez les documents justificatifs permettant d'attester la conformité et la sécurité des équipements intégrés. • Constituer une partie du dossier de support à la certification Phase de Production : vous accompagnez la fabrication des produits afin de garantir la qualité et la conformité sur l'ensemble de la chaîne de production. • Support technique : Vous êtes l'appui des équipes de production pour résoudre les difficultés rencontrées lors de l'assemblage des équipements. • Analyse des faits techniques : Vous intervenez en cas d'incident ou de non-conformité, en apportant votre expertise pour analyser, comprendre et traiter les écarts. • Gestion des dérogations : Vous évaluez les demandes de dérogation et apportez les éléments de justification . Phase en Service : vous contribuez à la satisfaction client et à l'amélioration continue des produits sur le terrain. • Analyse des événements remontés par les clients pour identifier les axes d'amélioration et garantir la fiabilité des systèmes en exploitation. • Justification des réparations : Vous participez à la définition et à la validation des réparations ou modifications. Vous serez en interface avec la plupart des acteurs du projet : Programme, chef de projet, responsable de lot, bureau d'étude, laboratoire d'essais, qualité, gestion de configuration,… Titulaire d'un BAC+5 à dominante mécanique/aéronautique, avec une expérience professionnelle supérieure à 5 ans, vous savez appréhender des sujets techniques complexes avec rigueur et pragmatisme. Votre autonomie et votre sens du relationnel vous permettent de piloter efficacement des projets techniques impliquants des contributeurs multiples (Technicien Atelier, Responsable Process, Projeteur, Ingénieur R&D, etc.) Vous êtes force de proposition, dynamique, et vous appréciez le travail en équipe. Compétences techniques • Maîtrise de la rédaction de documents techniques (cahiers des charges, analyses de conformité, rapports d'essais…). • Aptitude à communiquer efficacement en anglais, tant à l'oral qu'à l'écrit (rédaction et présentation de documents techniques). • Connaissances approfondies en mécanique appliquée : choix des matériaux, tolérances d'assemblage, analyse de résistance des structures. • Expérience en utilisation de logiciels de Conception Assistée par Ordinateur (CAO) tels que CATIA seraient appréciées • Connaissances en Mécanique du Vol seraient appréciées • Connaissances en calcul de structure seraient appréciées </div>

Bayt

Executive Chef

On-site - Oman 14 August 2026

Media & Journalism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY 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). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • 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. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities  • Provides information to executive teams, managers and 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. 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. 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. In joining Courtyard, 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. </div>

0 to 0 years Naukri Gulf

Aquaculture Worker

On-site - Oman - muscat 22 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Perform a professional aquaculture practice to raise fish and maintain the stock from receiving juveniles until harvesting season in order to allow the company to achieve its production target of farmed fish planned every year. KEY ACCOUNTABILITIES Feeding activities: 1- Ensure all fish are fed in an efficient manner by hands or feeding machine with an aim to reduce the FCR ratio. 2- Report on immediate basis any abnormal fish behavior or disease indication while feeding. 3- Write a daily feeding report with the quantity of feeds in every cage and the growth of fish. 4-Replace, remove and install the cages nets as per production schedule and request. Installation and Maintenance: 5- Inspect on daily basis the status of the nets and cages components and report any abnormal observations. Security of the fish in the cages 6- Ensure that all cages are secured from human / bird s intruders. Ensure that any threat and risks of breakdown to the cages are reported in immediate. Harvesting. 7- Assist in harvesting when and as required as per the production & sales on demand schedule. Assets 8- Maintain all equipment such as boats, feeding machines, maintenance tools and all other assets. Assist the team in grading activities when and as required. Other Activities 9- When weather condition does not allow to perform offshore feeding activities, Aquaculture Feed Technician will be assigned onshore activities that relate to his job, such as stock taking of the feed, assisting in housekeeping of the feed store, maintenance activities related to feed stock, feeding machines, feeding boat. HSEQ: 10-Ensure that a safe working environment are in place before starting any job Follow Company Health, Safety, Security and Environmental policies Business Operation: 11-Ensure proper documentation is done at all stages of the production Ensure adherence to company policies Provide support to other department when necessary for the progress of the business Collective motivation in achieving the business aims and objectives. Qualifications Proven work experience in a fish hatchery or similar role. Familiarity with aquatic diseases and their prevention. Ability to work in a team and communicate effectively. Ability to work independently and collaboratively in a fast-paced environment. Experience Worked in Fish Farming companies and have knowledge in aquaculture</div></section>

0 to 0 years Naukri Gulf

Aquaculture Technician

On-site - Oman - muscat 22 June 2026

Logistics, Supply Chain & Procurement

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">As a Nursery Technician, you will play an important part in the daily hatchery operations. Your role ensures the healthy growth of fish larvae and juveniles and contributes directly to the success of the farm. You will follow established routines while also learning new methods that improve the hatchery s performance. Monitor and record daily water quality parameters in tanks. Feed larvae and juvenile fish, while carefully tracking their growth. Maintain tanks and equipment to ensure a clean and safe environment. Assist in spawning, incubation, and hatching processes. Follow strict biosecurity and safety standards at all times. Required Skills and Knowledge This position is ideal for someone who enjoys hands-on work and has a strong interest in fish farming. Training will be provided, but a background in aquaculture is an advantage. good knowledge of aquaculture practices or a willingness to learn. Ability to monitor and document hatchery conditions accurately. Careful handling of fish to maintain their health and well-being. Reliability and ability to work shifts, including weekends if needed. Strong teamwork, responsibility, and eagerness to develop skills. QUALIFICATIONS, EXPERIENCE & COMPETENCIES: Bachlor in aquaculture or marine sciences . Minimum Experience: 2-3 years of experience in working with aquaculture fish farming .</div></section>

10 - 15 Years Naukri Gulf

Plant Manager

On-site - Oman - Oman 12 August 2026

Logistics, Supply Chain & Procurement

General Purpose Lead and manage the end-to-end operations of Atyab Group s feed manufacturing plant producing animal feed and aqua (fish) feed, through: (1) directing safe, efficient and cost-effective production from raw-material intake through grinding, mixing, conditioning, extrusion, pelleting, drying, cooling, coating and packaging so that volume, yield, quality and cost targets are met; (2) safeguarding product quality and feed safety across both animal-feed and aquafeed lines, ensuring compliance with HACCP, GMP, food-safety, HSE and applicable regulatory standards; (3) leading the plant team, sustaining equipment reliability and driving continuous improvement protecting operational continuity, product integrity and the Group s cost, service and growth commitments. Main Accountabilities Production & Operations Management Direct daily operations across animal-feed and aquafeed lines receiving and grinding, batching and mixing, conditioning, extrusion and pelleting, drying, cooling, coating and packaging to meet the production plan and quality targets. Manage production scheduling, line changeovers and capacity utilisation to fulfil demand while minimising downtime, waste and cross-contamination between species-specific and medicated formulations. Monitor critical process parameters moisture, extrusion temperature and pressure, pellet durability, water stability, particle size and dosing accuracy and take corrective action to keep output within specification. Optimise throughput, energy and raw-material yield to achieve cost, efficiency and productivity KPIs without compromising product quality. Quality, Feed Safety & Compliance Ensure all finished animal and fish feed meets nutritional, physical-quality and customer requirements, working closely with Quality Assurance and formulation teams. Implement and maintain feed-safety and quality management systems (HACCP, GMP/GMP+, ISO/FSMS as applicable), including hygiene, biosecurity, traceability, sampling and recall readiness. Enforce controls that prevent cross-contamination, carry-over and mislabelling between feed types, and ensure medicated-feed handling follows approved procedures. Support internal and external audits and regulatory inspections, and close out non-conformances through effective corrective and preventive actions. Maintenance, Engineering & Asset Reliability Ensure plant, machinery and utilities extruders, pellet mills, mixers, dryers, coolers, boilers, and dust and fire-safety systems remain maintained and fully operational. Establish and oversee preventive and predictive maintenance programmes to maximise equipment availability and minimise unplanned breakdowns. Plan and manage capital projects, equipment upgrades and spare-parts strategy in coordination with Engineering and Procurement. Planning, Cost, Inventory & Reporting Plan raw-material, additive and packaging requirements with Supply Chain and Procurement to ensure production continuity and optimal stock levels. Manage plant budgets, control operating and conversion costs, and identify and deliver cost-saving and efficiency opportunities. Establish plant KPIs and prepare regular reports on production, yield, quality, downtime, HSE and cost performance for management. People Leadership, HSE & Continuous Improvement Lead, supervise and develop plant supervisors, operators and support staff; set objectives, manage performance and build a skilled, motivated workforce. Champion a strong HSE and food-safety culture ensuring inductions, training, PPE, safe work practices, permits and emergency preparedness across the plant. Drive continuous-improvement and lean initiatives to raise productivity, quality, reliability and cost performance. Coordinate with Operations, Supply Chain, Quality, HSE, Finance, HR and Sales on all plant-related matters, and support management with operational analysis and recommendations. Undertake any other related duties, projects or responsibilities that may be assigned from time to time by the VP Operations or management, in line with the role and the evolving needs of the business.Desired Candidate ProfileEducational RequirementsBachelor s degree in Feed / Milling Technology, Food Science, Animal Science or Nutrition, Chemical / Mechanical / Production Engineering, Operations Management or a related discipline.Professional certification in feed manufacturing, food safety (HACCP / GMP+), production or operational excellence preferred.Experience10+ years of experience in feed, food or process manufacturing operations, including 3+ years in a plant / production management or senior supervisory role.Proven experience running an animal-feed, aqua feed, milling or food-processing facility ideally involving extrusion and / or pelleting of animal and fish feed.Experience leading production, quality, maintenance and HSE functions within an integrated plant environment, across batch and continuous processes.Track record in cost control, KPI management, capital projects and continuous improvement.Know-HowFeed and aqua feed manufacturing processes grinding, mixing, conditioning, extrusion, pelleting, drying, cooling, coating and packaging.Product-quality parameters pellet durability, water stability, buoyancy, moisture, particle size and dosing accuracy for animal and fish feed.Feed-safety and quality systems HACCP, GMP / GMP+, ISO / FSMS, biosecurity, traceability and recall management.Plant maintenance, utilities and equipment reliability, including preventive and predictive maintenance.Production planning, inventory, budgeting and conversion-cost control.HSE and food-safety regulations, and Oman labour and regulatory compliance requirements.KPI development, root-cause analysis and continuous-improvement / lean methodologies.

0 to 0 years Naukri Gulf

Finance Director

On-site - Oman - Oman 8 July 2026

Accounting, Finance & Banking

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Position Summary The Finance Director is the executive responsible for the financial leadership of ISFC during its transformation from a start-up seafood cannery into a globally competitive seafood company. The role provides strategic financial direction, safeguards company assets, ensures robust governance and compliance, and delivers sustainable profitability, liquidity and shareholder value. The position leads Finance, Treasury, Management Accounting, Financial Planning & Analysis (FP&A), Costing, Tax, Internal Controls, Risk Management and ERP finance systems while supporting export growth, manufacturing excellence and capital investment. The position will report to the Chief Executive Officer (CEO) Key Responsibilities Strategic Financial Leadership Develop and execute the corporate financial strategy aligned with ISFC's transformation roadmap. Advise the CEO and Board on capital structure, profitability and investment decisions. Support long-term value creation and sustainable growth. Financial Planning & Performance Lead annual budgeting, rolling forecasts and long-range plans. Deliver timely management reporting with actionable insights. Monitor EBITDA, cash flow, ROCE and working capital. Treasury & Funding Manage liquidity, banking relationships and financing facilities. Lead debt restructuring, capital raising and shareholder funding initiatives. Optimize cash management and foreign exchange exposure. Cost & Manufacturing Finance Develop standard costing for tuna and sardine operations. Drive cost reduction and margin improvement. Monitor production yields, inventory valuation and plant performance. Governance, Risk & Compliance Ensure compliance with IFRS, tax laws and corporate governance. Strengthen internal controls and enterprise risk management. Coordinate external and internal audits. Business Partnering Partner with Commercial, Operations, Supply Chain and Procurement on pricing, investments and profitability. Evaluate new projects, export markets and capital expenditure. People Leadership Build a high-performing finance team and succession pipeline. Promote continuous improvement, automation and digital finance. Key Performance Indicators (KPIs): Financial : Revenue growth support EBITDA Net Profit Operating Cash Flow Working Capital ROCE Treasury Cash conversion cycle Bank covenant compliance Liquidity ratio Funding availability Cost Manufacturing cost per case Material yield Inventory accuracy Cost savings Governance Audit findings IFRS compliance Internal control effectiveness Timely statutory reporting Business : Budget accuracy Forecast accuracy Capex ROI Project financial reviews Leadership : Talent retention Succession readiness Employee engagement Digital finance initiatives</div></section><section>Desired Candidate ProfileRequired Qualifications :Bachelor's degree in Finance, Accounting or Commerce. Professional qualification such as CPA, ACCA, ACA or CMA required. MBA or Master's degree preferred. 15+ years of finance experience with at least 7 years in senior leadership. Experience in seafood, FMCG, manufacturing or food processing preferred. Strong experience with international exports, ERP systems and board reporting.Required Competencies<ul><li>Strategic financial leadership</li><li>Corporate finance</li><li>Treasury management</li><li>Cost accounting</li><li>Financial modelling</li><li>Business partnering</li><li>Risk management</li><li>IFRS</li><li>Leadership and coaching</li><li>Negotiation</li><li>Analytical decision making</li><li>Digital transformation</li></ul>Preferred Industry Experience<ul><li>Seafood canning</li><li>Food manufacturing</li><li>Export-oriented business</li><li>Government-linked companies</li><li>Capital-intensive manufacturing</li><li>Private label and branded FMCG</li></ul>Success Profile :<ul><li>Deliver strong financial governance while enabling commercial growth.</li><li>Improve profitability through disciplined cost management.</li><li>Maintain healthy liquidity and funding capacity.</li><li>Support expansion into global markets through sound financial planning.</li><li>Provide trusted advice to the CEO, Board and shareholders.</li><li>Build a world-class finance function supporting operational excellence and sustainable value creation.</li></ul></section>

0 to 0 years Naukri Gulf

Commercial Director

On-site - Oman - Oman 8 July 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Position Summary The Commercial Director is responsible for leading the company's commercial strategy to achieve sustainable revenue growth, increased profitability, stronger market positioning, and long-term customer partnerships. The role oversees Sales, Marketing, Business Development, Brand Management, Trade Marketing, Customer Service, Pricing, and Commercial Planning across domestic and international markets. The Commercial Director develops and executes strategies that maximize market share while ensuring profitable growth, customer satisfaction, and alignment with the company's production capacity and strategic objectives. The Commercial Director will report to the Chief Executive Officer (CEO) Key Responsibilities Commercial Strategy Develop and implement the company's commercial strategy. Build sustainable revenue growth across existing and new markets. Align commercial plans with production, supply chain, and financial capabilities. Deliver annual sales, profitability, and market share targets. Sales Leadership Lead domestic and international sales operations. Develop regional growth strategies. Establish annual sales budgets and forecasts. Monitor sales performance and implement corrective actions. Negotiate strategic customer agreements. Marketing & Brand Management Develop corporate and product marketing strategies. Build strong private label and company-owned brands. Improve brand awareness and customer loyalty. Lead product launches and promotional campaigns. Strengthen digital marketing presence. Market Positioning Position the company as a preferred seafood supplier. Develop competitive differentiation strategies. Monitor competitor activities and pricing. Identify emerging market opportunities. Increase presence in premium and value segments. Business Development Identify new distributors and strategic customers. Expand exports into new countries. Develop strategic partnerships. Support new product development based on market trends. Profitability Management Ensure profitable sales rather than volume alone. Lead pricing strategy. Optimize customer and product profitability. Improve gross margin performance. Manage commercial risks. Customer Relationship Management Build executive relationships with key customers. Improve customer satisfaction. Resolve major commercial issues. Develop long-term strategic partnerships. Commercial Planning Lead annual sales planning. Improve forecast accuracy. Coordinate demand planning with Operations and Supply Chain. Optimize inventory and product availability. Cross-functional Leadership Collaborate closely with Operations, Supply Chain, Procurement, Finance, Quality Assurance, and Research & Development to ensure successful commercial execution. Key Performance Indicators (KPIs) Financial : Revenue Growth (%) Gross Profit EBITDA Contribution Commercial Margin Net Profit Contribution Sales : Sales Volume Sales Value Export Growth Market Share Customer Retention New Customer Acquisition Marketing Brand Awareness Brand Equity Product Launch Success Campaign ROI Market Development New Markets Entered New Distributors Appointed New Private Label Customers Strategic Partnerships Customer Excellence : Customer Satisfaction Score On-Time Delivery Performance Complaint Resolution Time Commercial Excellence Forecast Accuracy Pricing Compliance Sales Budget Achievement Working Capital Improvement</div></section><section>Desired Candidate ProfileRequired Qualifications :Bachelor's degree in Business, Marketing, International Business, or related field. MBA preferred.12 15 years of commercial leadership experience. Minimum 5 years in senior commercial management.Seafood, FMCG, or food manufacturing experience preferred.International export experience is essential.Required Competencies :Strategic thinking Commercial acumen Sales leadership Marketing strategy Brand development Negotiation Financial analysis Market intelligence Customer relationship management Team leadership Change management Decision making Cross-functional collaborationPreferred Industry Experience :Canned tuna Canned sardines Seafood processing FMCG Private label manufacturing Retail and foodservice channels International export marketsSuccess Profile :Deliver profitable and sustainable sales growth. Expand the company's international footprint. Strengthen the company's brands and market position. Build high-performing commercial teams. Develop strategic customer relationships. Increase market share while protecting margins. Position the company as a leading regional seafood producer and trusted global private-label partner.</section>

Seafood Chef Jobs in Oman

Commis I

Executive Chef

Sous Chef - Pastry

Architecte dimensionnement Mécanique

Hotel Manager

Cost Accountant

Assistant Manager - Restaurants

Cashier

Cashier

Food and Beverage Manager

Sous Chef - Pastry

Assistant Global Operational Marketing Manager

Executive Chef

Ingénieur-e Intégration Produit Mécanique F/H

Executive Chef

Aquaculture Worker

Aquaculture Technician

Plant Manager

Finance Director

Commercial Director

Site Owners

Employers

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Seafood Chef Jobs in Oman

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