Pastry Chef Jobs in Oman

<p>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 &amp; 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.</p><p>Supporting the General Manager</p><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 &amp; Beverage expertise to oversee dining concepts, service quality, revenue generation, and guest experience across all outlets.</li></ul><p>Operational Leadership</p><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 &amp; 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 &amp; 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><p>Food &amp; Beverage Oversight</p><ul><li>Provide executive oversight for all Food &amp; Beverage operations, ensuring service excellence, profitability, and alignment with Mandarin Oriental luxury standards.</li><li>Partner closely with the Executive Chef, Director of Food &amp; 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><p>Safe, Sound &amp; Sustainable by Mandarin Oriental</p><ul><li>Lead the annual Safe, Sound &amp; 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><p>Financial Leadership</p><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 &amp; 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><p>People &amp; Culture</p><ul><li>Partner with the People &amp; 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><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum of 10 15 years' experience within luxury hotels or resorts.</li><li>Significant experience as a Director of Food &amp; Beverage, Executive Assistant Manager (F&amp;B), Resort Manager, Hotel Manager, or an equivalent senior operational leadership role.</li><li>Demonstrated success managing complex Food &amp; 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 &amp; 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>RESPONSABLE DE LOT QUALIFICATION ENVIRONNEMENTALE H/F</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Au sein du Centre d'Ingénierie Systèmes de Navigation, vous rejoignez l'équipes en charge des essais en environnement des centrales inertielles.<br>Le Responsable de lot exerce les activités suivantes :<br>· Il est responsable de la tenue des performances Qualité / Coût / Délais sur le périmètre de ses lots de travaux en cohérence avec les engagements de ses fiches de lots (devis, jalons, périmètre des travaux).<br>· Il pilote les travaux de ses lots conformément aux exigences du processus de pilotage de la société. En particulier, il structure ses travaux en conformité avec le<br>WBS établi par le Pilote de Projet. Il anime les revues quotidiennes de performances.<br>Il participe aux réunions de pilotage projet et assure aux responsables projet et métier le reporting hebdomadaire en termes d'avancement et de tenue des objectifs.<br>· Il anime l'équipe de développement de ses lots de travaux et met à sa disposition les moyens de réaliser leurs tâches.<br>· Il est responsable de l'exécution des prestations externalisées réalisées dans son périmètre (contractualisation, animation et acceptation).<br>· Il est responsable de l'établissement du référentiel de ses lots de travaux (référentiel documentaire, enregistrements de validation, relevé de configuration, …)<br>· Il est garant des réalisations techniques de ses lots par délégation de son responsable métier.<br>· Il identifie les risques et opportunités sur son périmètre et pilote les actions associées.</p><br><br><p>A ce titre, vous aurez pour missions de :<br>· Participer au Set-Up de Test en Environnement<br>· Rédiger des plans de qualification<br>· Rédiger des procédures<br>· Rédiger et de suivre le fichier main courante liée à chaque essai<br>Réaliser des essais<br>· Rédiger des Comptes Rendus<br>· Réserver des laboratoires et d'établir des devis<br>· Assurer la bonne application des règles du métier qualification<br>· Contribuer à expertiser et résoudre les faits techniques et capitaliser les leçons apprises<br>· Faire progresser les savoir et savoir –faire au sein du pôle qualification<br>· Supporter le responsable du pôle qualification lors des revues des appels d'offres en participant à la définition de la stratégie des tests<br>· Etre en Interface avec différents interlocuteurs (Resp. de projet, Ingé syst, Ingénieur en Chef etc…)<br>Des déplacements ponctuels en France sur nos deux sites de fabrication sont à prévoir.<br>Savoir Faire <br>· Bonne connaissance des équipements embarqués aéronautique.<br>· Bonne connaissance hardware des bancs de test (appareils de mesure, connectivité RS, Ethernet , Protocole TCP/IP, ProtocoleIEEE , Teststand, Veristand ....)<br>· Expérience sur le cycle en V d'un produit aéronautique,<br>· Connaissance du logiciel MATLAB<br>· Anglais : Lu, parlé et écrit nécessaire<br>· Connaissance des normes DO160 et MILSTD<br>·Connaissance en essais CEM, mécaniques et climatiques<br>Savoir Etre<br>- Bon relationnel pour assurer une mission d'interface entre les différents membres du pôle qualif</p><br><br><p>BAC+5 <br>5 à 10 ans d'expérience </p><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>RESPONSABLE DE LOT QUALIFCATION ENVIRONNEMENTALE H/F</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>Au sein du Centre d'Ingénierie Systèmes de Navigation, vous rejoignez l'équipes en charge des essais en environnement des centrales inertielles.<br>Le Responsable de lot exerce les activités suivantes :<br>· Il est responsable de la tenue des performances Qualité / Coût / Délais sur le périmètre de ses lots de travaux en cohérence avec les engagements de ses fiches de lots (devis, jalons, périmètre des travaux).<br>· Il pilote les travaux de ses lots conformément aux exigences du processus de pilotage de la société. En particulier, il structure ses travaux en conformité avec le<br>WBS établi par le Pilote de Projet. Il anime les revues quotidiennes de performances.<br>Il participe aux réunions de pilotage projet et assure aux responsables projet et métier le reporting hebdomadaire en termes d'avancement et de tenue des objectifs.<br>· Il anime l'équipe de développement de ses lots de travaux et met à sa disposition les moyens de réaliser leurs tâches.<br>· Il est responsable de l'exécution des prestations externalisées réalisées dans son périmètre (contractualisation, animation et acceptation).<br>· Il est responsable de l'établissement du référentiel de ses lots de travaux (référentiel documentaire, enregistrements de validation, relevé de configuration, …)<br>· Il est garant des réalisations techniques de ses lots par délégation de son responsable métier.<br>· Il identifie les risques et opportunités sur son périmètre et pilote les actions associées.</p><br><br><p>A ce titre, vous aurez pour missions de :<br>· Participer au Set-Up de Test en Environnement<br>· Rédiger des plans de qualification<br>· Rédiger des procédures<br>· Rédiger et de suivre le fichier main courante liée à chaque essai<br>Réaliser des essais<br>· Rédiger des Comptes Rendus<br>· Réserver des laboratoires et d'établir des devis<br>· Assurer la bonne application des règles du métier qualification<br>· Contribuer à expertiser et résoudre les faits techniques et capitaliser les leçons apprises<br>· Faire progresser les savoir et savoir –faire au sein du pôle qualification<br>· Supporter le responsable du pôle qualification lors des revues des appels d'offres en participant à la définition de la stratégie des tests<br>· Etre en Interface avec différents interlocuteurs (Resp. de projet, Ingé syst, Ingénieur en Chef etc…)<br>Des déplacements ponctuels en France sur nos deux sites de fabrication sont à prévoir.<br>Savoir Faire <br>· Bonne connaissance des équipements embarqués aéronautique.<br>· Bonne connaissance hardware des bancs de test (appareils de mesure, connectivité RS, Ethernet , Protocole TCP/IP, ProtocoleIEEE , Teststand, Veristand ....)<br>· Expérience sur le cycle en V d'un produit aéronautique,<br>· Connaissance du logiciel MATLAB<br>· Anglais : Lu, parlé et écrit nécessaire<br>· Connaissance des normes DO160 et MILSTD<br>·Connaissance en essais CEM, mécaniques et climatiques<br>Savoir Etre<br>- Bon relationnel pour assurer une mission d'interface entre les différents membres du pôle qualif</p><br><br><p>BAC+5 <br>5 à 10 ans d'expérience </p><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>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. <br>JW Marriott&nbsp;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&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Assisting in Management of Restaurant Team<br>• Handles employee questions and concerns.<br>• Monitors employees to ensure performance expectations are met.<br>• Provides feedback to employees based on observation of service behaviors.<br>• Assists in supervising daily shift operations.<br>• Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.<br>• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.<br>Conducting Day-to-Day Restaurant Operations<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.<br>• Ensures compliance with all restaurant policies, standards and procedures.<br>• Monitors alcohol beverage service in compliance with local laws.<br>• Manages to achieve or exceed budgeted goals.<br>• Performs all duties of restaurant employees and related departments as necessary.<br>• Opens and closes restaurant shifts.<br>Providing Exceptional Customer Service<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Encourages employees to provide excellent customer service within guidelines.<br>• Handles guest problems and complaints, seeking assistance from supervisor as necessary.<br>• Strives to improve service performance.<br>• Sets a positive example for guest relations.<br>• Assists in the review of comment cards and guest satisfaction results with employees.<br>• Meets and greets guests.<br>Conducting Human Resource Activities<br>• Supervises on-going training initiatives.<br>• Uses all available on the job training tools for employees.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Coaches and counsels employees regarding performance on an on-going basis.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Restaurant Manager.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At 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.</span> </div>

<p><h4>Company Overview</h4> <p>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.</p> <p>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.</p> <h4>Overview of the Role</h4> <p>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.</p> <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> <p>We’re here to provide excellent service but a little help from you can ensure a five-star candidate experience from start to finish.</p> <p>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.</p> <p>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.</p></p><p></p>

<p><h4>Company Overview</h4> <p>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.</p> <p>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.</p> <h4>Overview of the Role</h4> <p>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.</p> <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> <p>We’re here to provide excellent service but a little help from you can ensure a five-star candidate experience from start to finish.</p> <p>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.</p> <p>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.</p></p><p></p>

<p>• Obtain all reports, checks, vouchers, folios, receipts, paid-outs, etc. from Front Office, outlets and Night Auditor.</p><p>• Print the Daily Revenue Report and verify all incomes received with the supporting documents.</p><p>• Verify all paid-outs and allowances with the supporting documentation and ensure that proper approvals have been obtained.</p><p>• Do a number tally to ensure that there are no missing outlet checks, receipts, paid-outs and other vouchers.</p><p>• To audit charges to City Ledger and credit card companies before forwarding them to the Accounts Receivable section.</p><p>• To audit daily Rooms, Food and Beverage revenue summaries and their supporting transaction reports of the Night Audit Process.</p><p>• To audit and do spot check of revenues from telephone, telex and facsimile, and verify against actual billing.</p><p>• To audit revenues from Other Operated Departments such as Gift Shop, Laundry and Business Centre for completeness.</p><p>• To ensure that all of the day’s Banquet revenue has been recorded.</p><p>• To audit the daily General Cashier’s Report against recorded cash movements.</p><p>• To verify that the computerized Daily Report reflects completely all of the day’s transactions.</p><p>• To review paid-outs and allowance vouchers for reasonableness, proper approval and supporting documentation.</p><p>• To verify supports for complimentary and house use rooms and for rooms charged at rates varying from the rack potential.</p><p>• To spot check the accuracy of “regular” and “contractual” room rates in the system.</p><p>• To review all house use and entertainment checks for propriety and ensure that they are signed and authorized.</p><p>• To audit all Food and Beverage outlet checks on the “Rebates and Corrections” for explanation and approval by Outlet Managers (or delegated personnel), and by the Chef in instances of cancelled captain’s/automatic kitchen orders.</p><p>• To audit the “List of Voided Restaurant checks” for proper approvals and explanations.</p><p>• To check the sequential use of Food and Beverage checks, foreign exchange vouchers, official receipts and to investigate any missing or irregular forms.</p><p>• To review guest ledger balances daily and research questionable movements.</p><p>• To investigate late charges and skippers. All details should be forwarded to the Credit Manager for further action.</p><p>• To carry out surprise checks of outside laundry service.</p><p>• To carry out surprise cash counts of cashier’s floats.</p><p>• To carry out surprise foreign currency counts.</p><p><br></p><p><b>ADMINISTRATIVE RESPONSIBILITIES</b></p><p><br></p><p>• To maintain organized files of all pertinent audit records.</p><p>• To provide courteous and professional service at all times and maintain good working relationships with all colleagues.</p><p>• To be fully aware of the hotel’s policies and procedures and to adhere to them.</p><p>• To have a complete understanding of the hotel’s policy relating to fire, safety and health.</p><p>• To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained therein.</p><p>• To carry out any other reasonable duties and responsibilities as assigned.</p><p><br></p><p><b>TECHNICAL RESPONSIBILITIES</b></p><p><br></p><p>• To monitor the organized execution of the night audit programmer by the night auditors</p><p><br></p><p><b>COMMERCIAL RESPONSIBILITIES</b></p><p><br></p><p>• Communicates effectively with guest, clients, business partners and staff.</p><p>• To be a good sales person to promote hotel’s image and businesses.</p><p>• Participates community projects or activities in order to promoting the hotel’s image and cooperation to improve community relationship.</p><p><br></p><p><b>HUMAN RESOURCES RESPONSIBILITIES:</b></p><p><br></p><p>• Establishes and maintains good relations with other staff within the department and between other departments provides assistant to co-staff within the department and amongst other department in performing task to foster team work and success of the hotel.</p><p><br></p><p><b>RELATIONSHIP</b></p><p><br></p><p>• Reports to the Chief Accountant and Director of Finance on various issues.</p><p><br></p><p><b>OTHERS</b></p><p><br></p><p>• Continuous learning through own IDP.</p><p>• Any other duties as may be assigned by the superior.</p><p><br></p><p><b>ACCOUNTABILITIES</b></p><p><br></p><p>• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.</p><p><br></p><p><b>COMPANY’S CULTURE</b></p><p><br></p><p>• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”</p><p><br></p><p><b>CONFIDENTIALITY</b></p><p><br></p><p>• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>Minimum education of Bachelor degree in Accounting Minimum of 3-4 years in accounting management experience in a similar capacity. Hands-on experience in Night Auditing is highly regarded Knowledgeable in Front Office, F&amp;B cashiering procedures. Have good communication skills in written and spoken English</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>WHAT WILL I ACTUALLY BE DOING?&nbsp;</p><br><p>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. </p><br><p>Regarding the role and responsibilities, you will need to perform the followings: </p><br><p>As the Food &amp; Beverage Manager at the upcoming voco Muscat Al Mouj, you will spearhead all F&amp;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 &amp; beverage culture from launch day. </p><br><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.&nbsp;</li><li>Analyze guest insights to identify and meet customer expectations and build on guest loyalty.&nbsp;</li><li>Regularly communicate with guests to ensure expectations are met.&nbsp;</li><li>Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers.&nbsp;</li><li>Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.&nbsp;</li><li>Drive a great working environment for teams to thrive - linking up departments to create sense of one team.&nbsp;</li><li>Promote teamwork and quality service through daily communication and coordination with other departments.&nbsp;</li><li>Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions.&nbsp;</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.&nbsp;</li><li>Monitor budget and control expenses with a focus on food, beverage, and labor costs.&nbsp;</li><li>Identify additional sales opportunities to enhance revenue.&nbsp;</li><li>Drive promotions that deliver great dining experiences for guests at a good value</li><li>Receiving and posting cash correctly.</li></ul><p>WHAT ARE THE REQUIREMNTS AND KEY COMPETENCIES?</p><br><ul><li>University / College degree holder in&nbsp;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><span><span>An eye for detail and a focus on quality standards.</span></span></li></ul><p><span><span>HOW DO I DELIVER THIS?</span></span></p><br><p><span><span>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.</span></span></p><br><p><span><span><strong>Be Thoughtful </strong>– We pride ourselves on delivering the important things that our guests need and value consistently – every day, every stay. We’re Hosts our guests can always count on.</span></span></p><br><p><span><span><strong>Be Natura</strong>l – We’re genuine, natural Hosts – always friendly, relaxed and charming. We get to know our guests and build a personal rapport, putting them at their ease throughout their stay.</span></span></p><br><p><span><span><strong>Make It Memorable</strong> – We’re Hosts who share our local knowledge and personal recommendation to help guests get the most from their stay. We look for ways to surprise and delight our guests, indulging them with little acts of kindness that make their stay memorable.</span></span></p><br><p><span><span>The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or requirements / qualifications of the job.</span></span></p><br><br> </div>

<p><br></p><p>Mandarin Oriental, Muscat</p><p>Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort offering 150 stylishly appointed guestrooms and suites, five restaurants and bars, a luxurious 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 designed 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 combines the Group s legendary service, world-class amenities, and sweeping sea or mountain views.</p><p>We are looking for new Fans who are passionate about luxury hospitality and would enjoy being part of the Mandarin Oriental, Muscat team.</p><p>Scope</p><p>Provides functional assistance and direction to Food &amp; Beverage operations as assigned. Interacts with individuals outside the hotel, including guests, clients, suppliers, government officials, competitors, and members of the local community. Coordinates functions and activities with relevant hotel department heads and Food &amp; Beverage leaders.</p><p>Responsibilities</p><p>Planning and Organizing</p><ul><li>Supervises the day-to-day functioning of Food &amp; Beverage employees, facilities, sales, and costs within the assigned area of responsibility.</li><li>Controls and analyses the quality levels of products and services.</li><li>Monitors guest satisfaction and takes appropriate action when required.</li><li>Under the guidance of the Food &amp; Beverage Manager, participates in functions such as recruitment, employee orientation, on-the-job performance appraisal, coaching, and disciplinary processes when necessary to ensure appropriate staffing and productivity.</li><li>Participates in service operations as necessary and in accordance with operational requirements and established standards.</li><li>Coordinates guest reservations and private events as required.</li><li>Plans and organizes work effectively, ensuring operational priorities are addressed.</li></ul><p>Communication</p><ul><li>Develops formal training plans and conducts on-the-job training sessions for Food &amp; Beverage employees.</li><li>Attends and actively contributes to weekly Food &amp; Beverage departmental meetings.</li><li>Conducts pre-service briefings and maintains effective communication with the Executive Chef and other relevant departments.</li><li>Ensures clear and effective communication within the team and across departments.</li></ul><p>Personal Development</p><ul><li>Supports the ongoing training and development of Food &amp; Beverage employees.</li><li>Ensures that hotel grooming and appearance standards are consistently maintained.</li><li>Identifies development opportunities for self and team members and takes appropriate action to strengthen capabilities.</li></ul><p>General</p><ul><li>Supervises, coordinates, and directs the prompt, efficient, and courteous service of food and beverages within the assigned operation.</li><li>Controls and analyses, on an ongoing basis: Merchandising and marketing Operating costs Sanitation and hygiene standards</li><li>Establishes and maintains effective employee relations.</li><li>Ensures compliance with hotel policies, procedures, service standards, and operational requirements.</li><li>Performs related duties and special projects as assigned.</li></ul><p>Customer Focus</p><ul><li>Maintains a strong focus on service standards, accuracy, consistency, and quality.</li><li>Ensures clarity of roles, functions, and responsibilities within the team.</li><li>Establishes and maintains effective systems of information and ensures that procedures are consistently followed.</li><li>Actively seeks feedback from guests rather than waiting for complaints.</li><li>Takes appropriate action to enhance guest satisfaction and the overall guest experience.</li></ul><p>Leadership</p><ul><li>Coaches team members on the job and provides practical demonstrations and guidance.</li><li>Uses a coaching approach to encourage team members to identify solutions and develop problem-solving skills.</li><li>Monitors performance, assesses employees objectively, and recommends appropriate training and development opportunities.</li><li>Identifies areas where additional team support is required and takes appropriate action.</li><li>Provides guidance, support, and constructive feedback to enhance individual and team capabilities.</li><li>Distributes work equitably and according to the abilities and responsibilities of team members.</li><li>Empowers individuals to complete tasks independently while providing support when required.</li><li>Leads by example and demonstrates behaviours that reflect the desired work standards and values.</li><li>Uses effective communication and persuasion to positively influence others.</li><li>Accepts responsibility and accountability for decisions and clearly communicates the rationale behind them.</li></ul><p>Teamwork</p><ul><li>Freely shares knowledge, information, ideas, and experience to support others.</li><li>Gives appropriate credit and recognition to team members.</li><li>Works collaboratively and supports others both within and across departments.</li><li>Promotes an environment of cooperation and mutual responsibility.</li><li>Encourages two-way communication, confirms understanding, and actively seeks feedback.</li><li>Communicates messages clearly and effectively, both verbally and in writing, to individuals and groups.</li><li>Demonstrates awareness, sensitivity, and respect for cultural differences.</li><li>Encourages teamwork within the department and across other teams, departments, and divisions.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum of 2 years experience in the luxury hospitality industry; additional relevant experience is preferred.</li><li>Strong communication and organizational skills.</li><li>Knowledge of relevant information systems.</li><li>Strong guest focus and customer service orientation.</li><li>Effective problem-solving and decision-making skills.</li><li>Confident, well-groomed, and professional appearance.</li><li>Warm, welcoming, pleasant, and approachable personality.</li><li>Demonstrates integrity and professionalism.</li><li>Excellent verbal and listening communication skills.</li><li>Demonstrates self-confidence and sound judgment.</li><li>Takes initiative and demonstrates a results-oriented approach.</li><li>Ability to build effective professional relationships.</li><li>Facilitates open and transparent communication.</li><li>Fosters teamwork and collaboration.</li><li>Ability to delegate effectively.</li><li>Promotes diversity and inclusion within the team.</li><li>Ability to multitask and establish clear priorities.</li><li>Supports and builds commitment to change.</li><li>Drives continuous improvement and shares best practices.</li><li>Excellent written and spoken English; knowledge of an additional language is preferred.</li><li>Basic computer and information system skills.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>LIEU&nbsp;: Neuilly sur Seine</p><br><p>Date&nbsp;: Janvier 2027</p><br><p>DUREE&nbsp;: 6 mois</p><br><p>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.</p><br><p>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.&nbsp;</p><br><p>Vous rejoindrez l’équipe Marketing Opérationnel International, véritable interface entre la stratégie Marketing globale et la réalité des marchés. Sous la responsabilité directe des&nbsp;Chef de Produit&nbsp;Maquillage et Soin,&nbsp;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.&nbsp;</p><br><p>VOTRE IMPACT CHEZ CHANEL</p><br><p>Dans ce cadre, vos missions principales sont :</p><br><ul><li><p>Assurer le suivi opérationnel et la mise à jour du calendrier Marketing&nbsp;N&nbsp;&amp;&nbsp;N+1, ainsi que la gestion des demandes ad hoc des régions (lancements anticipés, propositions d’activations locales, ajustements planning etc.).&nbsp;</p><br></li></ul><ul><li><p>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&nbsp;au&nbsp;plan marketing international.&nbsp;</p><br></li></ul><ul><li><p>Relire et challenger les&nbsp;launchbooks&nbsp;par&nbsp;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&nbsp;forecasts&nbsp;fiables.&nbsp;</p><br></li></ul><ul><li><p>Coordonner étroitement avec les équipes Marketing International pour consolider les produits, maquettes et assets en vue des présentations stratégiques auprès des&nbsp;retailers&nbsp;clés dans chaque région.&nbsp;</p><br></li></ul><ul><li><p>Réaliser des analyses de performance business (sell-in,&nbsp;sell-out) et des études concurrentielles qualitatives.&nbsp;&nbsp;</p><br></li></ul><ul><li><p>Suivi In &amp; out du catalogue&nbsp;Beauté.&nbsp;&nbsp;</p><br></li></ul><ul><li><p>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).&nbsp;</p><br></li></ul><p>CE QUE VOUS APPORTEREZ</p><br><ul><li><p>Vous êtes actuellement en école de commerce ou équivalent (Bac+4/5).</p><br></li><li><p>Vous possédez une première expérience réussie en Marketing, Marketing opérationnel, Retail ou Business Développement.</p><br></li><li><p>Vous avez une appétence pour le secteur de la beauté, retail et du luxe.</p><br></li><li><p>Vous disposez d'un esprit analytique, faites preuve de rigueur, précision et avez de fortes qualités relationnelles</p><br></li><li><p>Très bon niveau d’anglais (manager anglophone) et de français requis.</p><br></li><li><p>Vous êtes à l’aise dans l’utilisation du Pack Office (Excel, PowerPoint…)</p><br></li></ul><p>CE QUI VOUS ENTHOUSIASME ET CE QUE CHANEL PEUT VOUS OFFRIR</p><br><p>Tout au long de votre expérience, vous serez immergé(e) dans un environnement dynamique, innovant et apprenant&nbsp;; où la création et l’humain sont au cœur des préoccupations.</p><br><p>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.</p><br><p>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.</p><br><p>De la singularité de chacun naît la richesse de nos équipes. CHANEL valorise la diversité sous toutes ses formes.</p><br> </div>

<p> <br> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience </strong> </p> <p> </p> <p> H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p> <p> </p> <p> </p> <p> <strong>CORE WORK ACTIVITIES </strong> </p> <p> </p> <p> <strong>Taking an Entrepreneurial Approach to Driving the Restaurant Business </strong> </p> <p> Understands financial opportunities by surveying restaurant demand.</p> <p> Partners with key individuals in the local community to assess opportunities.</p> <p> Identifies and analyzes competitors.</p> <p> Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.</p> <p> Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.</p> <p> </p> <p> <strong>Leading Significant Marketing/Public Relations/Media Activities</strong> </p> <p> Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.</p> <p> Supports on-site/off-site public relations opportunities to promote the restaurant.</p> <p> Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.</p> <p> Serves as the primary point of contact for restaurant events.</p> <p> Participates in local networking activities, which are often off-property, in support of the restaurant.</p> <p> </p> <p> <strong>Managing Day-to-Day Restaurant Operations </strong> </p> <p> Supervises and manages employees.</p> <p> Understands employee positions well enough to perform duties in employees' absence.</p> <p> Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</p> <p> Conducts daily "taste panels" to educate, drive sales and create sales goals.</p> <p> Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.</p> <p> Monitors compliance with all applicable laws and regulations.</p> <p> Monitors adherence to liquor control policies and procedures.</p> <p> Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.</p> <p> Monitors alcohol beverage service for compliance with local laws.</p> <p> Monitors compliance with all food &amp; beverage policies, standards and procedures, including food handling and sanitation standards.</p> <p> Assists servers and hosts on the floor during meal periods and high demand times.</p> <p> Advocates sound financial/business decision making.</p> <p> Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.</p> <p> Recognizes good quality products and presentations.</p> <p> Supervises daily shift operations in absence of Assistant Restaurant Manager.</p> <p> Oversees the financial aspects of the department including purchasing and payment of invoices.</p> <p> </p> <p> <strong>Fostering an Environment that Creates Exciting and Memorable Guest Experiences </strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Acts as the guest service role model for the restaurants..</p> <p> Addresses guest problems and complaints.</p> <p> Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</p> <p> Verifies corrective action is taken to continuously improve service results.</p> <p> Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p> <p> Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource and Talent Management Activities </strong> </p> <p> Actively participates in the hiring process to identify the right talent to support the outlet's concept.</p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</p> <p> Facilitates the fair and equal treatment of employees.</p> <p> Strives to improve employee retention.</p> <p> Monitors employee attendance of on-going training to understand guest expectations.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Strives to improve service performance.</p> <p> Encourages recognition of employees across areas of responsibility.</p> <p> Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.</p> <p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Ingénieur-e Intégration Produit Mécanique F/H</p><br><br><p>CDI</p><br><br><p>Ingénieur &amp; Cadre</p><br><br><p>Temps complet</p><br><br><p>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.<br>Votre rôle s'articule autour de quatre grandes phases du cycle de vie produit :<br>Phase de Développement : vous pilotez et coordonnez l'intégration des équipements dans les systèmes drones.<br>• Analyser et comprendre le besoin client (Responsable de projet)<br>• 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.<br>• Rédaction du cahier des charges : Vous formalisez les exigences techniques pour guider le développement et orientez les décisions.<br>• Échanges techniques avec les fournisseurs internes et externe : Vous êtes l'interlocuteur technique privilégié, vous assurez de la conformité des solutions proposées.<br>• Analyse de conformité : Vous examinez les propositions techniques et vérifiez leur adéquation avec les exigences définies.<br>• Coordination technique : En lien avec les ingénieurs conception, vous supervisez les activités de dimensionnement pour garantir la robustesse et la performance du produit final.<br>Phase de Qualification : vous êtes garant de la validation technique des équipements <br>• Identification des éléments de justification : Avec l'équipe projet, vous définissez les preuves nécessaires pour démontrer la conformité aux exigences.<br>• 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.<br>• Production documentaire : Vous rédigez les documents justificatifs permettant d'attester la conformité et la sécurité des équipements intégrés.<br>• Constituer une partie du dossier de support à la certification<br>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.<br>• Support technique : Vous êtes l'appui des équipes de production pour résoudre les difficultés rencontrées lors de l'assemblage des équipements.<br>• 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.<br>• Gestion des dérogations : Vous évaluez les demandes de dérogation et apportez les éléments de justification .<br>Phase en Service : vous contribuez à la satisfaction client et à l'amélioration continue des produits sur le terrain.<br>• Analyse des événements remontés par les clients pour identifier les axes d'amélioration et garantir la fiabilité des systèmes en exploitation.<br>• Justification des réparations : Vous participez à la définition et à la validation des réparations ou modifications.</p><br><br><p>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,…</p><br><br><p>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.<br>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&amp;D, etc.)<br>Vous êtes force de proposition, dynamique, et vous appréciez le travail en équipe.<br>Compétences techniques<br>• Maîtrise de la rédaction de documents techniques (cahiers des charges, analyses de conformité, rapports d'essais…).<br>• Aptitude à communiquer efficacement en anglais, tant à l'oral qu'à l'écrit (rédaction et présentation de documents techniques).<br>• Connaissances approfondies en mécanique appliquée : choix des matériaux, tolérances d'assemblage, analyse de résistance des structures. <br>• Expérience en utilisation de logiciels de Conception Assistée par Ordinateur (CAO) tels que CATIA seraient appréciées<br>• Connaissances en Mécanique du Vol seraient appréciées<br>• Connaissances en calcul de structure seraient appréciées</p><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Crowne Plaza Muscat OCEC is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape.</span><span>​</span></p><br><p><span><span><strong>What is the job?</strong></span>​</span></p><br><p><span><span>The Commis 1 is an entry-level kitchen position responsible for assisting chefs in the preparation, cooking, and presentation of dishes. This role is key in learning kitchen operations, culinary techniques, and food safety standards while supporting the smooth functioning of the kitchen. The Commis 1 contributes to delivering exceptional dining experiences in line with True Hospitality for Good.</span>​</span></p><br><p><span><span><strong>Your day to day</strong></span>​</span></p><br><ul><li><p><span><span>Assist the Chef de Partie and other senior chefs in the preparation of ingredients, sauces, and dishes.</span>​</span></p><br></li><li><p><span><span>Perform basic cooking tasks such as chopping, slicing, boiling, grilling, and frying under supervision.</span>​</span></p><br></li><li><p><span><span>Ensure correct portioning and preparation of ingredients according to recipes and standards.</span>​</span></p><br></li><li><p><span><span>Participate in mise en place to ensure the kitchen is ready for service.</span>​</span></p><br></li><li><p><span><span>Assist in plating and garnishing dishes as instructed by senior chefs.</span>​</span></p><br></li><li><p><span><span>Maintain cleanliness and organization of the assigned work area, kitchen stations, and storage areas.</span>​</span></p><br></li><li><p><span><span>Wash, peel, and prepare vegetables, fruits, meats, and other ingredients.</span>​</span></p><br></li><li><p><span><span>Clean kitchen utensils, tools, and equipment according to hygiene standards.</span>​</span></p><br></li><li><p><span><span>Ensure proper storage and rotation of ingredients to prevent spoilage.</span>​</span></p><br></li><li><p><span><span>Follow all food safety, sanitation, and hygiene procedures according to hotel policies and local regulations.</span>​</span></p><br></li><li><p><span><span>Handle kitchen tools, equipment, and ingredients safely to prevent accidents or contamination.</span>​</span></p><br></li><li><p><span><span>Adhere to fire safety and emergency procedures within the kitchen.</span>​</span></p><br></li><li><p><span><span>Assist in receiving and checking deliveries of food supplies and ingredients.</span>​</span></p><br></li><li><p><span><span>Work collaboratively with kitchen staff to ensure smooth and efficient operations.</span>​</span></p><br></li><li><p><span><span>Follow instructions from senior chefs accurately and promptly.</span>​</span></p><br></li><li><p><span><span>Demonstrate willingness to learn, take initiative, and improve culinary skills.</span>​</span></p><br></li></ul><p><span><span><strong>What we need from you</strong></span>​:</span></p><br><ul><li><p><span><span>Culinary school diploma or certificate preferred but not mandatory for entry-level position.</span>​</span></p><br></li><li><p><span><span>0–1 year of kitchen experience preferred; fresh graduates or trainees are welcome.</span>​</span></p><br></li><li><p><span><span>Exposure to professional kitchen environment is an advantage.</span>​</span></p><br></li><li><p><span><span>Basic knowledge of cooking techniques, kitchen equipment, and food hygiene practices.</span>​</span></p><br></li><li><p><span><span>Willingness to learn and follow instructions.</span>​</span></p><br></li><li><p><span><span>Basic English communication skills; additional languages are a plus.</span>​</span></p><br></li><li><p><span><span>Physical stamina to stand, bend, and lift for extended periods.</span>​</span></p><br></li><li><p><span><span>Attention to detail and ability to follow standard recipes.</span>​</span></p><br></li><li><p><span><span>Team player with positive attitude and strong work ethic.</span>​</span></p><br></li><li><p><span><span>Flexibility to work shifts, weekends, and public holidays</span></span></p><br></li></ul><p><span><span><strong>What you can expect from us:</strong></span></span></p><br><p><span><span>We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life – including a full uniform, impressive room discounts, and some of the best training in the business.</span></span></p><br><p><span><span>Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin,</span></span></p><br><p><span><span>protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.</span></span></p><br><p><span><span>IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.</span></span></p><br><p><span>So, join us and you’ll become part of our ever-growing global family.</span></p><br><p><span><strong>Who we are</strong></span></p><br><p><span>Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.&nbsp;</span></p><br><p><span>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.</span></p><br><p><span>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</span></p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

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

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

<p>The BOH Training Executive is responsible for delivering hands-on kitchen training to BOH employees, including Kitchen Managers, Kitchen Supervisors, Senior Cooks, Cooks, and other kitchen team members. The position focuses on converting company recipes, SOPs, food preparation standards, and kitchen procedures into consistent practical execution through demonstrations, on-the-job coaching, recipe training, practical assessments, production observations, and refresher training. The role works closely with Operations, Chef, Restaurant Managers, Kitchen Managers, Kitchen Supervisors, Quality, and R&D teams to identify kitchen performance gaps, improve food quality and employee competency, and maintain consistent BOH standards across all locations. A. BOH Training & Development 1. Develop, update, and implement BOH training modules, kitchen SOPs, recipes, preparation standards, and training materials. 2. Conduct induction and orientation training for newly joined BOH employees. 3. Deliver practical, hands-on kitchen training at restaurant outlets. 4. Conduct refresher and remedial training based on identified performance gaps. 5. Train kitchen employees on approved recipes, preparation methods, cooking procedures, and presentation standards. 6. Demonstrate correct food preparation, cooking, holding, storage, and handling procedures. 7. Train employees on proper portioning, weighing, measuring, and yield control. 8. Train employees on correct use, cleaning, and safe handling of kitchen equipment and utensils. 9. Train employees on mise en place, preparation planning, station organization, and kitchen workflow. 10. Conduct practical demonstrations and assessments to ensure employees can correctly execute recipes and procedures. B. Food Quality & Product Standards 1. Ensure kitchen employees consistently follow approved recipes and product specifications. 2. Train employees to maintain consistent taste, texture, appearance, portion size, temperature, and presentation. 3. Reinforce recipe adherence and standardized preparation procedures across all outlets. 4. Train kitchen teams on correct product storage, labelling, shelf-life, and FIFO practices. 5. Identify recurring food-quality issues and provide corrective training. 6. Work with R&D/Quality and Operations teams on implementation of new products, recipes, and procedures. 7. Support product launches by conducting practical recipe and preparation training. 8. Monitor food preparation practices and recommend improvements to improve consistency and reduce waste. C. Food Safety, Hygiene & Compliance 1. Train BOH employees on food safety, personal hygiene, kitchen sanitation, and safe food-handling practices. 2. Reinforce HACCP principles and company food safety procedures. 3. Train employees on correct temperature control, storage, thawing, cooling, reheating, and holding procedures. 4. Ensure employees understand cross-contamination and allergen-control requirements. 5. Train employees on cleaning and sanitation procedures for kitchen areas, equipment, utensils, and food-contact surfaces. 6. Conduct practical observations to verify compliance with hygiene and food safety standards. 7. Identify food safety training gaps and report significant non-compliance to the concerned Operations/Quality Manager. D. Training Needs & Performance Improvement 1. Coordinate with Kitchen Managers, Restaurant Managers, Area Managers, and Operations to identify BOH training needs. 2. Conduct training needs assessments based on kitchen observations, quality audits, customer feedback, wastage, food consistency, and operational performance. 3. Identify individual and team competency gaps and recommend appropriate training interventions. 4. Prepare coaching and improvement plans for employees requiring additional support. 5. Follow up with trained employees to measure improvement and competency. 6. Support management in developing high-potential kitchen employees for future supervisory and management positions. 7. Provide additional coaching where employees do not meet required recipe, quality, or operational standards. E. Training Assessment & Certification 1. Conduct written, verbal, practical, and competency assessments where required. 2. Assess employees' ability to correctly prepare and execute assigned recipes and kitchen procedures. 3. Maintain accurate employee training records, attendance, assessment results, and competency status. 4. Conduct outlet training audits to verify implementation of trained BOH standards. 5. Evaluate training effectiveness through practical observations, assessments, quality results, and operational performance. 6. Recommend retraining or reassessment where competency standards are not achieved. 7. Report significant training and competency gaps to the concerned Operations Manager. F. Training Planning & Reporting 1. Prepare monthly and periodic BOH training plans and schedules. 2. Coordinate training schedules without negatively affecting restaurant operations. 3. Maintain the annual/monthly BOH training calendar. 4. Prepare training reports covering attendance, completion, assessment results, competency gaps, and corrective actions. 5. Track BOH training KPIs and provide regular updates to management. 6. Maintain and continuously improve BOH training materials, recipe training guides, checklists, and assessment forms. G. KEY TRAINING AREAS The BOH Training Executive should be capable of delivering practical training in: 1. Kitchen induction and orientation 2. Kitchen organization and station setup 3. Mise en place and preparation planning 4. Recipe and SOP compliance 5. Food preparation techniques 6. Cooking methods and standards 7. Portion control and weighing 8. Food presentation and plating 9. Product quality and consistency 10. Food storage and FIFO 11. Food labelling and shelf-life control 12. Temperature control 13. Thawing, cooling, reheating, and holding procedures 14. Food safety and HACCP practices 15. Personal hygiene and kitchen sanitation 16. Allergen awareness and cross-contamination prevention 17. Kitchen equipment operation and safety 18. Cleaning and sanitation procedures 19. Waste control and yield management 20. Kitchen opening and closing procedures 21. BOH–FOH coordination and communication 22. Peak-period kitchen workflow and time management 23. New product and recipe implementation 24. Practical competency assessment 25. Teamwork, discipline, and professional kitchen conduct.</p><p>Education & Experience • Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field. • Minimum 3–5 years of experience in casual dining, restaurant kitchen operations, culinary training, or a related field. • Strong practical BOH/kitchen experience is highly preferred. • Proven experience in delivering hands-on kitchen/culinary training is preferred. • Experience working across multiple restaurant outlets is an advantage. • Experience in recipe standardization, food quality, kitchen SOPs, and food safety is strongly preferred. Skills & Knowledge • Strong knowledge of casual dining restaurant kitchen operations. • Strong practical knowledge of food preparation and cooking procedures. • Good understanding of recipes, portion control, yield, and product consistency. • Strong knowledge of food safety, hygiene, sanitation, and HACCP principles. • Ability to conduct practical cooking demonstrations and hands-on training. • Strong coaching and employee development skills. • Ability to identify kitchen performance and competency gaps. • Ability to train employees with different levels of experience. • Good communication and interpersonal skills. • Strong presentation and training delivery skills. • Good organizational and time-management skills. • Ability to prepare training materials, assessments, checklists, and reports. • Proficient in MS Office and training documentation. • Ability to work flexible hours and visit different restaurant outlets as required</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience&nbsp;<br>• H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES&nbsp;<br>Taking an Entrepreneurial Approach to Driving the Restaurant Business&nbsp;<br>• Understands financial opportunities by surveying restaurant demand.<br>• Partners with key individuals in the local community to assess opportunities.<br>• Identifies and analyzes competitors.<br>• Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.<br>• Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.<br>Leading Significant Marketing/Public Relations/Media Activities<br>• Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.<br>• Supports on-site/off-site public relations opportunities to promote the restaurant.<br>• Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.<br>• Serves as the primary point of contact for restaurant events.<br>• Participates in local networking activities, which are often off-property, in support of the restaurant.<br>Managing Day-to-Day Restaurant Operations&nbsp;<br>• Supervises and manages employees.<br>• Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Conducts daily "taste panels" to educate, drive sales and create sales goals.<br>• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.<br>• Monitors compliance with all applicable laws and regulations.<br>• Monitors adherence to liquor control policies and procedures.<br>• Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.<br>• Monitors alcohol beverage service for compliance with local laws.<br>• Monitors compliance with all food &amp; beverage policies, standards and procedures, including food handling and sanitation standards.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Advocates sound financial/business decision making.<br>• Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>Fostering an Environment that Creates Exciting and Memorable Guest Experiences&nbsp;<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants..<br>• Addresses guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Verifies corrective action is taken to continuously improve service results.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>Managing and Conducting Human Resource and Talent Management Activities&nbsp;<br>• Actively participates in the hiring process to identify the right talent to support the outlet's concept.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Facilitates the fair and equal treatment of employees.<br>• Strives to improve employee retention.<br>• Monitors employee attendance of on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Encourages recognition of employees across areas of responsibility.<br>• Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and the work.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others.<br>• Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish own work.<br>• Monitors and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.<br>• Provides work-related training, supervising, follow-up and hands-on management.<br>Additional Responsibilities<br>• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>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.<br>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.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience&nbsp;<br>• H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES&nbsp;<br>Taking an Entrepreneurial Approach to Driving the Restaurant Business&nbsp;<br>• Understands financial opportunities by surveying restaurant demand.<br>• Partners with key individuals in the local community to assess opportunities.<br>• Identifies and analyzes competitors.<br>• Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.<br>• Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.<br>Leading Significant Marketing/Public Relations/Media Activities<br>• Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.<br>• Supports on-site/off-site public relations opportunities to promote the restaurant.<br>• Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.<br>• Serves as the primary point of contact for restaurant events.<br>• Participates in local networking activities, which are often off-property, in support of the restaurant.<br>Managing Day-to-Day Restaurant Operations&nbsp;<br>• Supervises and manages employees.<br>• Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Conducts daily "taste panels" to educate, drive sales and create sales goals.<br>• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.<br>• Monitors compliance with all applicable laws and regulations.<br>• Monitors adherence to liquor control policies and procedures.<br>• Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.<br>• Monitors alcohol beverage service for compliance with local laws.<br>• Monitors compliance with all food &amp; beverage policies, standards and procedures, including food handling and sanitation standards.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Advocates sound financial/business decision making.<br>• Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>Fostering an Environment that Creates Exciting and Memorable Guest Experiences&nbsp;<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants..<br>• Addresses guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Verifies corrective action is taken to continuously improve service results.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>Managing and Conducting Human Resource and Talent Management Activities&nbsp;<br>• Actively participates in the hiring process to identify the right talent to support the outlet's concept.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Facilitates the fair and equal treatment of employees.<br>• Strives to improve employee retention.<br>• Monitors employee attendance of on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Encourages recognition of employees across areas of responsibility.<br>• Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and the work.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others.<br>• Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish own work.<br>• Monitors and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.<br>• Provides work-related training, supervising, follow-up and hands-on management.<br>Additional Responsibilities<br>• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>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.<br>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.</span> </div>

<ul><li><strong>Welcome &amp; Assist:</strong> Greet customers, and help them choose their favorite sweets or gifts.</li><li><strong>Display &amp; Stock:</strong> Keep the candy shelves and displays clean, full, attractive, and correctly priced.</li><li><strong>Pack &amp; Cashier:</strong> Weigh and package orders neatly, process payments quickly, and maintain clean sales counters.</li></ul>