Restaurants Manager Jobs - muscat Oman

<p><strong>Sales Executive (Junior)</strong><br><strong>Company:</strong> OctopusBiz<br><strong>Location:</strong> Muscat, Oman<br><strong>Employment Type:</strong> Full-Time</p><p><strong>About OctopusBiz</strong><br>OctopusBiz is a growing Omani business supplying hospitality products and business solutions to hotels, restaurants, and commercial clients across Oman. We're built on reliable products, competitive pricing, and strong customer relationships — and as we expand, we're looking for a motivated Junior Sales Executive to help grow our customer base.</p><p><strong>Role Overview</strong><br>You'll identify potential customers, visit businesses, present our products, and build long-term client relationships. This role suits someone who enjoys sales, meeting new people, and building a career in business development.</p><p><strong>Key Responsibilities</strong></p><ul><li>Identify and approach potential customers such as hotels, restaurants, cafés, and other businesses</li><li>Conduct sales visits and product presentations</li><li>Build and maintain strong client relationships</li><li>Follow up with prospects and convert leads into sales</li><li>Maintain a pipeline of opportunities and track sales activities</li><li>Coordinate with the operations team on product availability and delivery</li><li>Provide feedback on market trends, customer needs, and competitor activity</li></ul><p><strong>Requirements</strong></p><ul><li>Diploma or Bachelor's degree in Business, Marketing, or a related field (preferred)</li><li>0–3 years of experience in sales, retail, or customer service</li><li>Strong communication and interpersonal skills</li><li>Self-motivated with a willingness to learn and grow in sales</li><li>Ability to conduct regular field visits</li><li>Valid Omani driving license preferred</li><li>Omani candidates preferred</li></ul><p><strong>Compensation &amp; Benefits</strong></p><ul><li>Salary: OMR 350/month</li><li>Company car provided for sales activities</li><li>Company phone provided for business communication</li><li>Attractive incentive scheme based on sales performance</li><li>Opportunity to grow within a developing company</li></ul>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Details</span></p><p><font dir="auto" ><font dir="auto" >Al Majed &amp; Jawad (Amjad) LLC, agents for Papa John's Pizza Restaurants Group.</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >To apply for the job, please come directly for the interview (Panza Papa John's Restaurant Al Khuwair - Office, Third Floor)</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >Two years of on-the-job training support</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >Salary:</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >325 Omani Riyals</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >Job requirements:</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >Age between 21-30</font></font></p><p><br></p><p><font dir="auto" ><font dir="auto" >Proficiency in English, both spoken and written</font></font></p><p><font dir="auto" ><font dir="auto" >The applicant has not previously participated in a paid training program from the ministry.</font></font></p><p><font dir="auto" ><font dir="auto" >Years of experience should not exceed 3 years</font></font></p></div></section>

<p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p>CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</p><p>Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts.</p><p>Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests.</p><p>Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis.</p><p>Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<p> <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>

<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>

<p><h4>Job summary</h4> <p>Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check-in and check-out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR</li> <li>2-year degree from an accredited university in Hotel and Restaurant Management,</p><p></p>

<p><strong>Operations Management</strong></p><ul><li><p>Oversee the daily operations of all restaurants and coffee shop outlets.</p></li><li><p>Ensure consistent implementation of operational standards, policies, SOPs, and brand requirements across all locations.</p></li><li><p>Conduct regular outlet visits and operational audits to identify gaps and implement corrective actions.</p></li><li><p>Coordinate with Restaurant Managers, Café Managers, Supervisors, and other operational teams.</p></li><li><p>Support new outlet openings, renovations, and operational readiness when required.</p></li><li><p>Ensure appropriate staffing levels and efficient deployment of employees across outlets.</p><br></li></ul><p><strong>Financial & Commercial Performance</strong></p><ul><li><p>Monitor outlet sales, revenue, operating expenses, and profitability.</p></li><li><p>Prepare and manage operational budgets in coordination with Finance and Management.</p></li><li><p>Control food costs, beverage costs, labour costs, wastage, and other operational expenses.</p></li><li><p>Review outlet P&L performance and implement improvement plans where required.</p></li><li><p>Identify opportunities to increase sales, improve average customer spend, and enhance overall profitability.</p><br></li></ul><p><strong>Food Quality & Customer Experience</strong></p><ul><li><p>Ensure consistent food and beverage quality across all outlets.</p></li><li><p>Maintain high standards of customer service and overall guest experience.</p></li><li><p>Monitor customer feedback, complaints, and online reviews and ensure appropriate corrective actions.</p></li><li><p>Work with outlet teams to improve service standards and customer satisfaction.</p><br></li></ul><p><strong>Inventory & Supply Chain</strong></p><ul><li><p>Monitor inventory levels, stock movement, wastage, and consumption.</p></li><li><p>Coordinate with Procurement and suppliers to ensure timely availability of required products.</p></li><li><p>Ensure proper stock control procedures and inventory management.</p></li><li><p>Minimize food waste, stock losses, and unnecessary purchasing.</p><br></li></ul><p><strong>Hygiene, Safety & Compliance</strong></p><ul><li><p>Ensure all outlets comply with food safety, hygiene, municipality, health, and other applicable regulatory requirements.</p></li><li><p>Ensure proper implementation of HACCP and food safety standards where applicable.</p></li><li><p>Conduct regular checks on cleanliness, kitchen operations, storage areas, equipment, and employee hygiene.</p></li><li><p>Ensure operational licenses, permits, and required documentation remain valid and compliant.</p><br></li></ul><p><strong>People Management</strong></p><ul><li><p>Lead and support Restaurant Managers, Café Managers, Supervisors, and operational teams.</p></li><li><p>Coordinate with HR regarding manpower planning, recruitment, training, attendance, performance, and disciplinary matters.</p></li><li><p>Establish operational KPIs and regularly evaluate outlet and employee performance.</p></li><li><p>Identify training requirements and develop teams to improve operational performance.</p></li><li><p>Promote accountability, teamwork, customer service, and a performance-driven culture.</p><br></li></ul><p><strong>Reporting & Performance Monitoring</strong></p><ul><li><p>Prepare weekly and monthly operational performance reports for Management.</p></li><li><p>Monitor KPIs including sales, profitability, food cost, labour cost, wastage, customer satisfaction, inventory variance, and outlet performance.</p></li><li><p>Develop action plans for underperforming outlets and follow up on implementation.</p></li><li><p>Provide Management with recommendations for operational improvements and business growth.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor’s degree in Hospitality Management, Business Administration, Operations Management, or a related field.</p></li><li><p>Minimum 7–10 years of experience in F&B operations, including significant experience managing restaurants and/or coffee shops.</p></li><li><p>Minimum 3–5 years in a managerial or multi-outlet operations role.</p></li><li><p>GCC experience is highly preferred, particularly within Oman, UAE, Saudi Arabia, Qatar, Bahrain, or Kuwait.</p></li><li><p>Proven experience managing multiple F&B outlets is strongly preferred.</p></li><li><p>Strong understanding of restaurant operations, food cost, inventory control, budgeting, P&L management, and customer service.</p></li><li><p>Knowledge of GCC food safety, hygiene, and regulatory requirements is an advantage.</p></li><li><p>Experience in opening new restaurants or coffee shop outlets is an advantage.</p></li></ul>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Mandarin Oriental Muscat is looking for an Executive Chef to join our culinary team. Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>Mandarin Oriental Muscat Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events. For those seeking a luxury living experience in one of Muscat s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group s legendary service, world-class amenities and sweeping sea or mountain views.</p><p>Job Scope Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters. Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts. Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labour and operating expenses cost control. Guide and support the culinary team in the implementation and adherence of company standards, processes &amp; systems. Develops standards, processes, and tools to assist in delivering consistent culinary products. Provide visionary leadership and management from development process, product creation through implementation. Encourage proactive, efficient, and effective inter-departmental communication within and beyond the F&amp;B division in order to promote a climate of teamwork and enthusiasm. Train, evaluate and schedule all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements. To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through. Support the Chief Steward in overseeing the outside cleaning contractor. Monitor the Catering Company in charge of the staff canteen with regard to food safety and quality and provide feedback and guidance if required. Always supervise the maintenance and cleanliness of the kitchens and stewarding area and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment. To oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Muscat Municipality rules and regulation. Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands. Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager. Collaborate with Materials Management in identifying and sourcing required products. Ensure that Mandarin Oriental, Muscat grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care. Ensure proper care, security and maintenance of all hotel equipment through attentive supervision. Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly. To ensure that all plating guides are followed according to set dish description, cooking method and presentation image. Ensure plating guides are up to date and distributed appropriately.</p><p>Customer Focus: Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA. Personally meet potential event guests for menu planning and discussions. Personally monitor and follow through on any requirements of VIP guests and special dietary requirements. Drive and motivate the team to create specific WOW moments to surprise and delight guests throughout the hotel.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Are you a master of craft?</li><li>Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly?</li><li>Do you embrace a growth mindset?</li></ul><p></p></section>

<p>Mandarin Oriental Muscat is looking for a Leisure Sales Executive German Speaking Omani National to join our Sales and Marketing team. Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.</p><p>Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>Mandarin Oriental Muscat</p><p>Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events. For those seeking a luxury living experience in one of Muscat s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group s legendary service, world-class amenities and sweeping sea or mountain views.</p><p><b><br></b></p><p><b>Scope of Position</b></p><p>As Leisure Sales Executive , you will work closely with the Director of Commercial Strategy, Senior Sales Manager and the Sales team to drive leisure business and achieve or exceed monthly, quarterly, and annual revenue targets. The role focuses on developing and maintaining strong relationships with key leisure accounts, including travel agencies, tour operators, Destination Management Companies (DMCs), wholesalers, consortia, and other leisure partners across assigned markets. You will be responsible for identifying new business opportunities, managing existing leisure accounts, implementing sales strategies and account plans, and increasing the hotel s market share within the leisure segment. The role requires a proactive approach to account management, sales calls, client entertainment, site inspections, and market development while positioning Mandarin Oriental, Muscat as a preferred luxury leisure destination.</p><p><b><br></b></p><p><b>Responsibilities</b></p><ul><li>Understand, communicate, and adhere to all corporate and hotel policies and standard operating procedures.</li><li>Ensure all business activities and decisions comply with the MOHG Code of Conduct and applicable laws, rules, and regulations.</li><li>Fully understand and support Mandarin Oriental, Muscat s People &amp; Culture strategic policies.</li><li>Support all learning and development activities as required.</li><li>Safeguard confidential information and personal data relating to guests, customers, colleagues, and the hotel.</li><li>Support and adhere to all policies and procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.</li><li>Ensure compliance with the MOHG Social Media Policy.</li><li>Act as a hotel and brand ambassador at all times.</li><li>Carry out any additional duties requested by management related to hotel operational activities.</li><li>Generate, develop, and maintain leisure accounts within assigned markets and segments through proactive sales activities.</li><li>Develop and maintain productive relationships with travel agencies, tour operators, DMCs, wholesalers, consortia, and other key leisure partners.</li><li>Identify and develop new leisure business opportunities to increase room revenue, occupancy, and market share.</li><li>Conduct face-to-face sales calls, telephone calls, client entertainment, presentations, and site inspections.</li><li>Implement and execute leisure sales objectives, strategies, and action plans to achieve and exceed assigned targets.</li><li>Manage assigned leisure accounts and continuously evaluate their production, potential, and performance.</li><li>Support the development and implementation of seasonal leisure campaigns, tactical offers, packages, and promotions in collaboration with relevant departments.</li><li>Maintain awareness of leisure market trends, source markets, booking patterns, customer preferences, and competitor activities.</li><li>Monitor competitors leisure positioning, rates, packages, promotions, and market activity and report relevant threats and opportunities.</li><li>Develop strong and productive relationships with existing business partners while actively identifying potential new partners.</li><li>Ensure negotiated agreements and selling strategies are adhered to and maximize upselling opportunities whenever possible.</li><li>Conduct regular account reviews and recommend actions to increase production from key leisure partners.</li><li>Maintain accurate and up-to-date information regarding assigned accounts, activities, opportunities, and production in the relevant systems in accordance with MOHG standards.</li><li>Respond to client and partner requests within the time frames established by the company.</li><li>Participate in leisure sales activities, roadshows, trade events, exhibitions, sales missions, and networking opportunities as required.</li><li>Attend major events in the hotel and city as requested by the Department Head.</li><li>Cross-sell Mandarin Oriental properties worldwide whenever appropriate and identify opportunities to generate business across the Group.</li><li>Support customer loyalty and Mandarin Oriental brand standards by delivering service excellence throughout the customer experience.</li><li><br></li></ul><p><strong>Desired Candidate Profile</strong></p><p>We invite you to become a fan of the exceptional. Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>Mandarin Oriental Muscat</p><p>Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events. For those seeking a luxury living experience in one of Muscat s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group s legendary service, world-class amenities and sweeping sea or mountain views.</p><p>Scope of Position</p><p>As Leisure Sales Executive , you will work closely with the Director of Commercial Strategy, Senior Sales Manager and the Sales team to drive leisure business and achieve or exceed monthly, quarterly, and annual revenue targets. The role focuses on developing and maintaining strong relationships with key leisure accounts, including travel agencies, tour operators, Destination Management Companies (DMCs), wholesalers, consortia, and other leisure partners across assigned markets. You will be responsible for identifying new business opportunities, managing existing leisure accounts, implementing sales strategies and account plans, and increasing the hotel s market share within the leisure segment. The role requires a proactive approach to account management, sales calls, client entertainment, site inspections, and market development while positioning Mandarin Oriental, Muscat as a preferred luxury leisure destination.</p>

<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. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<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>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. 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>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<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>• Serves as a role model to demonstrate appropriate behaviors.<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 your work.<br>• Ensures 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>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<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>• Manages day-to-day operations, ensures the quality, standards and meets 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>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles 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>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<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>Managing and Conducting Human Resource Activities<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>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive 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>• Ensures recognition is taking place across areas of responsibility.<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 Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

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

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

<p>Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.</p><h3>CORE WORK ACTIVITIES</h3><h4>Developing and Maintaining Budgets</h4><p>Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives.</p><h4>Leading Food and Beverage Team</h4><p>Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employee's concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</p><h4>Ensuring Exceptional Customer Service</h4><p>Provides excellent customer service. Responds quickly and proactively to guest's concerns. Understands the brand's service culture. Drives alignment of all employees, team leaders and managers to the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guest's expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</p><h4>Managing and Conducting Human Resource Activities</h4><p>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</p><h4>Additional Responsibilities</h4><p>Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Drives effective departmental communication and information systems through logs, department meetings and property meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p>

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion!</p> <p>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist® because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions, and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable, and impactful experiences for your customers, for your colleagues, and for the planet.</p> <p>Hospitality is a work of heart.</p> <p>Join us and become a Heartist®.</p> <h4>Job description</h4> <p>Coordinating purchasing for the kitchen and stewarding departments with the finance team as per the hotel procedures.</p> <p>Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions.</p> <p>Daily monitoring of the food cost to ensure monthly targets are achieved without undermining the agreed product quality.</p> <p>Adhere to and monitor departmental operating expenses as per departmental budget and forecast.</p> <p>Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.</p> <p>Assist the Food & Beverage Manager with the preparation and conversion of department promotions calendar.</p> <p>Coordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.</p> <p>In conjunction with the Food & Beverage Manager, coordinate with Sales and Marketing so that all Food and Beverage marketing collateral is prepared in advance.</p> <p>Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.</p> <p>Ensure all menus are accurately costed, have standard recipes and presentation photos.</p> <p>All new menu items to include service staff education and tasting.</p> <p>Full compliance with local municipality HACCP standards and certification.</p> <p>In conjunction with the Food & Beverage Manager, look at new potential revenue streams including outside catering opportunities.</p> <h4>Operations:</h4> <p>Train and develop the kitchen and stewarding team in the departmental operating standards.</p> <p>Ensure all kitchen team members are aware of the a.l.c housekeeping & handyman services available to guests and are skilled in upselling them as a preferred supplier.</p> <p>Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.</p> <p>Lead and support employees in the achievement of financial, operational, and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.</p> <p>Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.</p> <p>Lead daily departmental briefings and monthly employee meetings.</p> <p>Have a complete understanding of and adhere to Mövenpick Hotels & Resorts policy relating to fire, hygiene, health, and safety.</p> <p>Drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching, counselling, and performance management in conjunction with Human Resources.</p> <p>Ensure the team works within the department with a sales-focused attitude and the team is aware of sales opportunities within the hotel which will assist with the maximization of revenue.</p> <p>Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.</p> <p>Ensure guests are communicated with and assisted in an efficient, warm, and professional manner by all team members.</p> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong></p> <p>In 1-2 sentences, introduce the team, property, or office environment in a way that reflects the culture.</p> <p><em>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</em></p></p><p></p>

<p>JOB SUMMARY Assists in leading the property s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals.</p><p>CORE WORK ACTIVITIES</p><p>Developing &amp; Executing Sales Strategies</p><p>Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS. Assists with the development and implementation of promotions, both internal and external.</p><p>Maximizing Revenue</p><p>Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals). Recommends booking goals for sales team members.</p><p>Managing Sales Activities</p><p>Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager. Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).</p><p>Analyzing &amp; Reporting on Sales and Financial Data</p><p>Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals. Assists Revenue Management with completing accurate six period projections. Reviews sales and catering guest satisfaction results to identify areas of improvement.</p><p>Ensuring Exceptional Customer Service</p><p>Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. Executes and supports the company s Customer Service Standards and property s Brand Standards. Participates in and practices daily service basics of the brand. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company. Gains understanding of the property s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.</p><p>Building Successful Relationships</p><p>Develops and manages relationships with key stakeholders, both internal and external. Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative. Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements. Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.</p>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Assists in leading the property s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area.</p> <p>OR</p> <p> 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Developing &amp; Executing Sales Strategies</strong> </p> <p> Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment.</p> <p> Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business.</p> <p> Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS.</p> <p> Assists with the development and implementation of promotions, both internal and external.</p> <p> </p> <p> <strong>Maximizing Revenue</strong> </p> <p> Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals).</p> <p> Recommends booking goals for sales team members.</p> <p> </p> <p> <strong>Managing Sales Activities</strong> </p> <p> Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager.</p> <p> Participates in sales calls with members of sales team to acquire new business and/or close on business.</p> <p> Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).</p> <p> </p> <p> <strong>Analyzing &amp; Reporting on Sales and Financial Data</strong> </p> <p> Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals.</p> <p> Assists Revenue Management with completing accurate six period projections.</p> <p> Reviews sales and catering guest satisfaction results to identify areas of improvement.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Observes service behaviors of employees and provides feedback to individuals and/or managers.</p> <p> Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement.</p> <p> Ensures that a customer recognition program is in effect throughout Sales.</p> <p> Executes and supports the company s Customer Service Standards and property s Brand Standards.</p> <p> Participates in and practices daily service basics of the brand.</p> <p> Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.</p> <p> Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.</p> <p> Gains understanding of the property s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.</p> <p> </p> <p> <strong>Building Successful Relationships</strong> </p> <p> Develops and manages relationships with key stakeholders, both internal and external.</p> <p> Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.</p> <p> Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements.</p> <p> Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers.</p> <p> </p> </div> <div> </div> <p><br></p>