Security Officer Jobs in Oman

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Crowne Plaza Muscat OCEC is a distinguished five-star hotel located within the iconic Oman Convention and Exhibition Centre in Muscat. Combining modern luxury with traditional Omani hospitality, the hotel offers exceptional accommodation, world-class dining, and state-of-the-art meeting and event facilities. As a preferred destination for business travellers, conference delegates, and leisure guests, Crowne Plaza Muscat OCEC prides itself on delivering personalized service, innovative experiences, and seamless connectivity. Strategically positioned in Oman’s vibrant capital, it serves as a gateway to the region’s cultural heritage and burgeoning business landscape.</span><span>​</span></p><br><p><span><strong>What is the job?</strong></span><span>​</span></p><br><p><span>The Shisha Attendant is responsible for preparing, maintaining, and serving shisha (hookah) to guests in the hotel’s designated outdoor areas. This role ensures guests receive a high-quality and safe shisha experience while maintaining cleanliness, hygiene, and operational efficiency. The Shisha Attendant provides excellent guest service, adheres to hotel standards, and supports the F&amp;B team in creating a welcoming and comfortable atmosphere.</span><span>​</span></p><br><p><span><strong>Your day to day</strong></span><span><span><strong>​</strong></span></span></p><br><ul><li><span>Prepare shisha according to hotel standards, including cleaning, assembling, and filling with tobacco or herbal Flavors.</span><span><span>​</span></span></li><li><span>Ensure proper functioning of shisha pipes, hoses, and related equipment.</span><span><span>​</span></span></li><li><span>Light and maintain coals safely, ensuring guest safety at all times.</span><span><span>​</span></span></li><li><span>Serve shisha to guests promptly and professionally, providing guidance on usage if needed.</span><span><span>​</span></span></li><li><span>Offer menu recommendations, including Flavors, accessories, and complementary beverages.</span><span><span>​</span></span></li><li><span>Welcome guests and provide attentive, courteous service.</span><span><span>​</span></span></li><li><span>Monitor guest comfort and satisfaction during their shisha experience.</span><span><span>​</span></span></li><li><span>Address any guest requests or complaints promptly and professionally.</span><span><span>​</span></span></li><li><span>Ensure all guests enjoy a safe and enjoyable experience in accordance with hotel policies.</span><span><span>​</span></span></li><li><span>Maintain cleanliness and organization of the shisha lounge, tables, and equipment.</span><span><span>​</span></span></li><li><span>Follow health, safety, and hygiene standards when handling shisha, tobacco, and coals.</span><span><span>​</span></span></li><li><span>Dispose of used tobacco and ashes safely and according to hotel procedures.</span><span><span>​</span></span></li><li><span>Ensure proper storage of shisha ingredients, coals, and equipment to prevent hazards or contamination.</span><span><span>​</span></span></li><li><span>Report any maintenance issues with shisha equipment to the supervisor or bar manager.</span><span><span>​</span></span></li><li><span>Coordinate with bartenders, servers, and F&amp;B staff to ensure smooth service.</span><span><span>​</span></span></li><li><span>Assist in setting up the lounge or outdoor seating areas for peak service periods or special events.</span><span><span>​</span></span></li><li><span>Communicate guest preferences or feedback to the supervisor or management.</span><span><span>​</span></span></li><li><span>Adhere to hotel policies, IHG brand standards, and local regulations regarding shisha service.</span><span><span>​</span></span></li><li><span>Maintain personal grooming, attire, and professional conduct as per hotel standards.</span><span><span>​</span></span></li><li><p><span>Participate in training and staff meetings to stay updated on service procedures, health standards, and product knowledge.</span></p><br></li></ul><p><span><strong>What we need from you</strong></span><span>​</span><span>:</span></p><br><ul><li><span>High School Diploma or equivalent.</span><span>​</span></li><li><span>Minimum 1 year of experience in shisha preparation and service, preferably in a hotel, lounge, or café.</span><span>​</span></li><li><span>Knowledge of shisha types, Flavors, and safe handling procedures.</span><span>​</span></li><li><span>Strong customer service and interpersonal skills.</span><span>​</span></li><li><span>Attention to detail in preparation, presentation, and safety.</span><span>​</span></li><li><span>Ability to work efficiently in a fast-paced and guest-focused environment.</span><span>​</span></li><li><span>Ba</span></li></ul> </div>

<p>Position : Catering Supervisor Role &amp; responsibilities : Staff Management: Hire, train, schedule, and supervise kitchen and service workers. Assign tasks and monitor team performance during events. Event Execution: Plan setup arrangements, manage event timelines from start to finish, and resolve last-minute client requests or complaints. Inventory &amp; Ordering: Estimate food and supply needs, place orders, and maintain stock records while minimizing waste. Quality &amp; Safety Control: Enforce strict hygiene, food safety, and alcohol service policies. Inspect equipment and service areas regularly.</p><p><strong>Desired Candidate Profile</strong></p><p>Preferred candidate profile Education :- Diploma/Bachelors in Hotel Management Experience :- 2-5yrs in Industrial Catering only</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Attends daily Banquet Event meetings to review culinary requirements.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily Banquet Event Order production needs.<br>• Follows proper handling and right temperature of all food products.<br>• Maintains food preparation handling and correct storage standards.<br>• Manages BEO process including menu development, pricing, tracking and ordering.<br>• Manages food quantities and plating requirements for all banquet functions.<br>• Plans food quantities and plating requirements for all banquet functions.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Recognizes superior quality products, presentations and flavor.<br>• Supports procedures for food &amp; beverage portion and waste controls.<br>Assisting in Managing Culinary Teams<br>• Communicates production needs to key personnel.<br>• Communicates regularly with employees to ensure performance expectations are clear.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Ensures and maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Ensures property policies are administered fairly and consistently.<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Supervises banquet kitchen shift operations.<br>• Utilizes an "open door" policy to identify and address employee problems or concerns.<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>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Manages to achieve or exceed budgeted goals.<br>Ensuring Exceptional Customer Service<br>• Empowers employees to provide excellent customer service.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Responds effectively to guest problems and complaints.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Conducts training when appropriate.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).<br>• Ensures disciplinary procedures and documentation support the Peer Review Process.<br>• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Trains employees in safety procedures.<br>Additional Responsibilities&nbsp;<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<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>Job summary</h4> <p>Responsible for all front office functions and staff. Areas of responsibility include bell staff, switchboard operations, guest services/front desk and retail/gift shop, as applicable. As a department head, directs and works with managers and employees to successfully execute all front office operations, including guest arrival and departure procedures. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.</p> <h4>Candidate profile</h4> <h4>Education and experience</h4> <ul> <li>High school diploma or GED; 4 years experience in the guest services, front desk, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in hotel and restaurant management,</p><p></p>

<p>About Calo (more here ) Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers. Launched in Bahrain in 2019, we have since expanded to 7 countries, delivered millions of meals to our customers, and are now expanding our mission of making healthy easy to retail and other verticals. We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.</p><p>Why This Role Matters</p><p>We re looking for a highly capable HR Officer (Omani National) to join our tribe in Oman and take ownership of core HR operations across the market. This role is critical to ensuring a seamless employee experience while owning key people processes such as Payroll, PRO coordination, compliance, employee records, onboarding, and day-to-day HR operations. The ideal candidate must be an Omani National, have strong English communication skills, and be able to independently manage Payroll and PRO matters end-to-end.</p><p>What You ll Do</p><p>Payroll Ownership</p><ul><li>Fully own and manage the monthly payroll cycle end-to-end with accuracy and confidentiality</li><li>Prepare payroll inputs including attendance, leave balances, deductions, overtime, and employee changes</li><li>Coordinate with Finance and external vendors where needed</li><li>Ensure payroll compliance with Omani labor regulations</li></ul><p>PRO &amp; Government Relations Ownership</p><ul><li>Act as the main point of contact for all PRO and government-related matters</li><li>Manage visas, labor cards, residence permits, renewals, and official documentation</li><li>Coordinate with government entities and ensure timely submissions and renewals</li><li>Maintain full compliance with local laws and regulations</li></ul><p>HR Operations</p><ul><li>Maintain accurate employee records and HR documentation</li><li>Handle onboarding, offboarding, and employment status changes</li><li>Ensure HR systems and employee files remain updated at all times</li><li>Support attendance tracking and monthly HR reporting</li></ul><p>Employee Experience</p><ul><li>Support new joiners through onboarding and orientation</li><li>Respond to employee queries in a timely and professional manner</li><li>Support employee relations matters and help create a positive workplace culture</li><li>Inform employees about benefits, policies, and available support</li></ul><p>Compliance &amp; Policies</p><ul><li>Ensure adherence to Omani labor law and internal policies</li><li>Support implementation and communication of HR policies and procedures</li><li>Handle disciplinary matters professionally in line with policy and law</li></ul><p>Recruitment Support</p><ul><li>Assist occasionally with job postings, screening, and interview coordination when required</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 4 years of HR experience in Oman</li><li>Bachelor's degree in HR, Business, or related field</li><li>Must be an Omani National</li><li>Proven experience managing Payroll end-to-end</li><li>Strong hands-on experience handling PRO/government relations matters</li><li>Strong knowledge of Omani labor law</li><li>Excellent spoken and written English</li><li>Organized, detail-oriented, and reliable</li><li>Strong ownership mindset and ability to work independently</li><li>High level of confidentiality and professionalism</li><li>Great communication and stakeholder management skills</li><li>Problem solver with a people-first mindset</li></ul>

<p>We are seeking a dynamic Training & Development Officer to join our Front of House Operations team in Muscat. This role is pivotal in enhancing the skills and performance of our restaurant staff, ensuring exceptional customer service and operational excellence. Responsibilities: 1. Training & Development: -Conduct Training Needs Analysis (TNA) to identify operational and service gaps. -Design and deliver induction, orientation, and onboarding programs for new hires. -Develop training materials, presentations, SOP guides, assessment tools, and training manuals. -Facilitate classroom, practical, and on-the-job training programs. -Conduct refresher training sessions on service standards, food safety, and operational procedures. -Coordinate cross-training initiatives to enhance workforce flexibility and succession planning. -Support the implementation of new company initiatives, menu launches, and operational changes. 2. FOH & Restaurant Operations Training -Train employees on restaurant service standards and guest engagement techniques. -Ensure team compliance with restaurant SOPs and brand standards. -Conduct product knowledge training covering food, beverages, promotions, and menu specifications. -Train staff on reservation management, POS systems, cash handling, and customer service protocols. -Coach supervisors and team leaders on leadership and people management skills. -Monitor service delivery and provide corrective coaching where required. 3. Performance Management -Evaluate employee performance through assessments, observations, and service audits. -Maintain employee training records and competency matrices. -Track individual development plans and follow up on training effectiveness. -Recommend development programs for high-potential employees. -Provide coaching and mentoring to improve operational performance. 4. Compliance & Quality Assurance -Ensure adherence to food safety, hygiene, HACCP, and occupational health & safety standards. -Conduct compliance audits and mystery guest evaluations. -Monitor implementation of company policies and procedures. -Support quality improvement initiatives to enhance guest satisfaction. 5. Reporting & Administration -Maintain an updated annual training calendar. -Prepare monthly training reports and KPI dashboards. -Monitor training attendance, completion rates, and certification records. -Manage training budgets, schedules, venues, and training resources. -Coordinate with restaurant managers and department heads regarding training requirements.</p><p>- Bachelor's degree in Hospitality, Human Resources, Education, or a related field. - Proven experience in training and development within the restaurant or hospitality industry, specifically with Front of House operations. - Excellent communication and presentation skills to effectively engage and motivate staff. - Strong organizational skills with the ability to manage multiple training initiatives simultaneously. - Knowledge of training methodologies and instructional design. - Ability to work collaboratively with diverse teams and adapt to a fast-paced environment. - Passion for enhancing customer service and staff development. -3-5 years of experience in restaurant, hospitality, or F&B operations. -Minimum 3 years of experience in training and development. -Experience in multi-unit restaurant operations is an advantage.</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>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span>Leadership</span></span><p><span><span>1</span></span><span><span>.</span></span><span><span>Be actively involved in building teamwork and enhancing the team’s commitment to their work and the hotel</span></span></p><br><p><span><span>2.</span><span>Understand the hotel’s vision and brand personality and ensure it is integrated in your daily work practices</span></span></p><br><p><span><span>3.</span><span>Actively and successfully train people to work according to hotel’s standards</span></span></p><br><p><span><span>4.</span><span>Recognize outstanding individual performance in your team and deal with substandard performance fairly, immediately and constructively</span></span></p><br><p><span><span>5.</span><span>Ensure all employees under your supervision are scheduled in accordance with business needs</span></span></p><br><span><span>General Responsibility</span></span><p><span><span>1</span></span><span><span>.</span></span><span><span>Communicate in a friendly, tactful and professional manner with guest, suppliers as well as colleagues</span></span></p><br><p><span><span>2.</span><span>Be informed and keep your supervisor informed of all matters that may affect your work, the hotel’s service or reputation</span></span></p><br><p><span><span>3.</span><span>Always present a clean and tidy appearance in accordance with the hotel’s grooming standards</span></span></p><br><p><span><span>4.</span><span>Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs</span></span></p><br><p><span><span>5.</span><span>Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues</span></span></p><br><p><span><span>6.</span><span>Care about your work environment and make sure it is tidy and well maintained</span></span></p><br><p><span><span>7.</span><span>Be reliable and ensure you are at work on time</span></span></p><br><p><span><span>8.</span><span>Know your role in case of emergency such as bomb threat, flood, fire etc</span></span></p><br><p><span><span>9.</span><span>Understand the Employee Handbook and comply with the standards it outlines</span></span></p><br><p><span><span>10.</span><span>Carry out all professionally reasonable instructions given by your supervisor</span></span></p><br><p><span><span>11.</span><span>Ensure Mini bar procedures are implemented and followed and regularly conducts spot checks with F&amp;B assistant.</span></span></p><br><p><span><span>12.</span><span>Assist the managers in planning the weekly roster and training, maintain workplace communication board, submit all guest / staff incident reports.</span></span></p><br><span><span>Technical Expertise</span></span><span><span>Rooms</span></span><p><span><span>1.</span>Check the general condition in the room and note down any faults and discrepancy found for prompt action, see that all the corridors and passage ways are clean at the time of checking.</span></p><br><p><span><span>2.</span>To have a complete knowledge of chemical products and their proper and economical use, all Housekeeping machines and equipment for operation and maintenance.</span></p><br><ol><li><p><span><span>To prepare daily task for HK Attendant and assign them to their specific work areas and instruct them to use the proper and correct equipment and chemical</span></span></p><br></li><li><p><span><span>To inspect all public areas, arrival rooms, check outs, OOS/OOO rooms, occupied rooms, VIPs and long stay guest rooms in designated areas daily, and ensure all amenities are placed based on VIP codes.</span></span></p><br></li><li><p><span><span>To coordinate with the Front Office of VIP rooms, unexpected departures, queue rooms, early arrivals and extended stays and room changes.</span></span></p><br></li><li><p><span><span>To assist in monthly inventory and daily checking of linen store in the pantry and make sure that the supplies is complete as the standard established</span></span></p><br></li><li><p><span><span>To prepare daily and evening HK report in floor under his/her responsibility and inform to the HK Clerk for up date status release</span></span></p><br></li><li><p><span><span>Receive Room Status from HK Attendant</span></span></p><br></li><li><p><span><span>Assist in checking up guest supplies, according to requisition and receiving supplies</span></span></p><br></li><li><p><span><span>To distribute card key, mobile and buggy and make sure that they will be returned after finish of work in good condition</span></span></p><br></li><li><p><span><span>To have daily room inspection and report any kind of damage to be repair</span></span></p><br></li><li><p><span><span>Responsible in turn down service and all the guest request</span></span></p><br></li><li><p><span><span>To check the following up of engineering report for repair the out of order room and make sure all done by daily room inspection</span></span></p><br></li></ol><span><span>Public Area</span></span><ol><li><p><span><span>Responsible to the cleanliness of all public areas and back of the house</span></span></p><br></li><li><p><span><span>Check general condition in public area, pantry, stores and take action.</span></span></p><br></li><li><p><span><span>Prepare daily HK Attendant assignment to their specific work area and instruct them to use equipment &amp; chemical correctly</span></span></p><br></li><li><p><span><span>Check &amp; inspect vacuum cleaners, buffing machines, buckets and all equipment, ensure that all equipment are complete and in working condition</span></span></p><br></li><li><p><span><span>Assist in monthly inventory and daily checking of consumable items and chemical in Public area stores and make sure that all supplies are in stock</span></span></p><br></li><li><p><span><span>Prepare daily assignment job for the Rm/PA Attendant under his responsibility</span></span></p><br></li></ol><br><b>Qualifications:</b><br><ul><li><span>Minimum of 3-5 years of experience in housekeeping within a luxury or five-star hotel environment, with at least 1-2 years in a supervisory role.</span></li><li><span>High school diploma or equivalent; a degree or diploma in Hotel Management, Hospitality, or a related field is preferred.</span></li><li><span>Strong knowledge of luxury housekeeping standards, cleaning techniques, sanitation protocols, and guest service excellence.</span></li><li><span>Excellent leadership, communication, and interpersonal skills, with the ability to motivate and manage a diverse team.</span></li><li><span>Exceptional attention to detail, organizational skills, and the ability to multitask in a fast-paced environment.</span></li><li><p><span>Proficiency in English (additional languages are a plus); strong verbal and written communication abilities.</span></p><br></li></ul> </div>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>JOB PURPOSE</b>: Senior Legal Associate/Legal Counsel is responsible for managing and overseeing all disputes, claims, litigation, arbitration, mediation, regulatory investigations and contentious matters affecting Asyad Group and its subsidiaries. The role holder will provide legal advice on dispute avoidance and resolution, manage external legal counsel, protect Asyad Group's legal and commercial interests, and ensure that disputes are handled efficiently, cost-effectively and in accordance with applicable laws, regulations and internal policies. KEY ACCOUNTABILITIES: Manage all the litigation, arbitration, mediation and other dispute resolution proceedings involving Asyad Group and its subsidiaries. Assess the merits of claims and disputes and advise on litigation strategy, risks and potential outcomes. Coordinate the collection, preservation and review of evidence and documentation required for disputes. Monitor all ongoing disputes and maintain accurate litigation registers and reporting systems. Ensure timely compliance with court directions, procedural deadlines and regulatory requirements. Review claims and prepare responses, defenses, counterclaims and settlement recommendations. Select, appoint and manage external legal counsel and legal service providers in accordance with the internal process of the Legal Unit. Provide clear instructions and strategic direction to external counsel. Review legal advice, submissions, pleadings and litigation strategies prepared by external counsel. Advise on contentious legal matters and emerging dispute risks. Provide updates regarding material disputes and litigation matters, as required. Ensure compliance with applicable laws, regulations and internal policies. Perform other duties assigned by senior legal personnel within the Legal Unit. COMMUNICATIONS &amp; WORKING RELATIONSHIPS: Internal: Group Chief Legal Officer VP-Legal, and Legal team Business Units Corporate Units External: External law firms Courts and Arbitrators Counterparties and their Legal Representatives Experts</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor s degree in law.</li><li>Professional qualification / certification from related Law body is preferred.</li><li>Minimum 5 years of relevant legal experience for Senior Legal Associate; and Minimum 8 years of relevant legal experience for Legal Counsel.</li><li>Strong dispute resolution, litigation management and advocacy skills</li><li>Excellent communication skills (oral, written, presentation).</li><li>Strong analytical skills.</li><li>Strong drafting skills and high quality of work.</li><li>Team player.</li><li>General computer literacy (Microsoft Office e.g. Word, Excel, PowerPoint , etc.) mandatory.</li><li>Fluent English language is mandatory.</li><li>Fluent Arabic language is mandatory.</li></ul><p></p></section>

<p>Supervise daily civil construction activities at the project site. Manage and allocate workers, subcontractors and site manpower. Read and understand civil, structural and architectural drawings. Supervise excavation, foundations, reinforcement, formwork, concrete, blockwork, plastering, flooring, paving and drainage works. Ensure all work is completed according to approved drawings and specifications. Monitor the quality of materials and workmanship. Coordinate with Civil Engineers, QA/QC, HSE, contractors and project managers. Monitor daily work progress and achieve project targets.</p><p><strong>Desired Candidate Profile</strong></p><p>ONLY INDIAN CANDIDATES APPLY</p><p>Experience : 2 - 5 Years</p><p>Qualification : Diploma</p><p>Key Skills : Civil Supervisor, Civil Site Supervisor, Civil Construction, Construction Planning, Autocad, Site Supervision, Foreman Activities, Site Execution, Construction, Staff Development, Site Operations, Brick Work, Construction Coordination</p>

<p><h4>Job summary<\/h4>\n<p>Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.<\/p>\n\n<h4>Candidate profile<\/h4>\n<h4>Education and experience<\/h4>\n<ul>\n <li>High school diploma or GED; 1 year experience in the culinary, food and beverage, or related professional area.<\/li>\n <li>OR<\/li>\n <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<h4>Ensuring culinary standards and responsibilities are met<\/h4>\n<ul>\n <li>Assists in determining how food should be presented and creates decorative food displays.<\/li>\n <li>Attends daily banquet event meetings to review culinary requirements.<\/li>\n <li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n <li>Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.<\/li>\n <li>Ensures compliance with all food and beverage policies, standards and procedures.<\/li>\n <li>Estimates daily banquet event order production needs.<\/li>\n <li>Follows proper handling and right temperature of all food products.<\/li>\n <li>Maintains food preparation handling and correct storage standards.<\/li>\n <li>Manages BEO process including menu development, pricing, tracking and ordering.<\/li>\n <li>Manages food quantities and plating requirements for all banquet functions.<\/li>\n <li>Plans food quantities and plating requirements for all banquet functions.<\/li>\n <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n <li>Recognizes superior quality products, presentations and flavor.<\/li>\n <li>Supports procedures for food and beverage portion and waste controls.<\/li>\n<\/ul>\n\n<h4>Assisting in managing culinary teams<\/h4>\n<ul>\n <li>Communicates production needs to key personnel.<\/li>\n <li>Communicates regularly with employees to ensure performance expectations are clear.<\/li>\n <li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n <li>Ensures and maintains the productivity level of employees.<\/li>\n <li>Ensures employees understand expectations and parameters.<\/li>\n <li>Ensures property policies are administered fairly and consistently.<\/li>\n <li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<\/li>\n <li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<\/li>\n <li>Leads shifts while personally preparing food items and executing requests based on required specifications.<\/li>\n <li>Serves as a role model to demonstrate appropriate behaviors.<\/li>\n <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n <li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<\/li>\n <li>Supervises banquet kitchen shift operations.<\/li>\n <li>Utilizes an \"open door\" policy to identify and address employee problems or concerns.<\/li>\n <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<\/ul>\n\n<h4>Maintaining culinary goals<\/h4>\n<ul>\n <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<\/li>\n <li>Develops specific goals and plans to prioritize, organize, and accomplish work.<\/li>\n <li>Manages to achieve or exceed budgeted goals.<\/li>\n<\/ul>\n\n<h4>Ensuring exceptional customer service<\/h4>\n<ul>\n <li>Empowers employees to provide excellent customer service.<\/li>\n <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n <li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n <li>Responds effectively to guest problems and complaints.<\/li>\n<\/ul>\n\n<h4>Managing and conducting human resource activities<\/h4>\n<ul>\n <li>Conducts training when appropriate.<\/li>\n <li>Ensures employees are cross-trained to support successful daily operations.<\/li>\n <li>Ensures disciplinary procedures and documentation are completed according to standard and local operating procedures (SOPs and LSOPs).<\/li>\n <li>Ensures disciplinary procedures and documentation support the peer review process.<\/li>\n <li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<\/li>\n <li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n <li>Trains employees in safety procedures.<\/li>\n<\/ul>\n\n<h4>Additional responsibilities<\/h4>\n<ul>\n <li>Analyzes information and evaluates results to choose the best solution and solve problems.<\/li>\n <li>Attends and participates in all pertinent meetings.<\/li>\n <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<\/ul>\n\n<p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<\/p>\n\n<p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p><\/p><p><\/p>

<p><h4>Job summary<\/h4>\n<p>Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.<\/p>\n\n<h4>Candidate profile<\/h4>\n<p><strong>Education and experience<\/strong><\/p>\n<ul>\n <li>High school diploma or GED; 1 year experience in the culinary, food and beverage, or related professional area.<\/li>\n <li>OR<\/li>\n <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<p><strong>Ensuring culinary standards and responsibilities are met<\/strong><\/p>\n<ul>\n <li>Assists in determining how food should be presented and creates decorative food displays.<\/li>\n <li>Attends daily banquet event meetings to review culinary requirements.<\/li>\n <li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n <li>Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.<\/li>\n <li>Ensures compliance with all food and beverage policies, standards and procedures.<\/li>\n <li>Estimates daily banquet event order production needs.<\/li>\n <li>Follows proper handling and right temperature of all food products.<\/li>\n <li>Maintains food preparation handling and correct storage standards.<\/li>\n <li>Manages BEO process including menu development, pricing, tracking and ordering.<\/li>\n <li>Manages food quantities and plating requirements for all banquet functions.<\/li>\n <li>Plans food quantities and plating requirements for all banquet functions.<\/li>\n <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n <li>Recognizes superior quality products, presentations and flavor.<\/li>\n <li>Supports procedures for food and beverage portion and waste controls.<\/li>\n<\/ul>\n\n<p><strong>Assisting in managing culinary teams<\/strong><\/p>\n<ul>\n <li>Communicates production needs to key personnel.<\/li>\n <li>Communicates regularly with employees to ensure performance expectations are clear.<\/li>\n <li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n <li>Ensures and maintains the productivity level of employees.<\/li>\n <li>Ensures employees understand expectations and parameters.<\/li>\n <li>Ensures property policies are administered fairly and consistently.<\/li>\n <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<\/li>\n <li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.<\/li>\n <li>Leads shifts while personally preparing food items and executing requests based on required specifications.<\/li>\n <li>Serves as a role model to demonstrate appropriate behaviors.<\/li>\n <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n <li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<\/li>\n <li>Supervises banquet kitchen shift operations.<\/li>\n <li>Utilizes an \"open door\" policy to identify and address employee problems or concerns.<\/li>\n <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty and integrity; leads by example.<\/li>\n<\/ul>\n\n<p><strong>Maintaining culinary goals<\/strong><\/p>\n<ul>\n <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<\/li>\n <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.<\/li>\n <li>Manages to achieve or exceed budgeted goals.<\/li>\n<\/ul>\n\n<p><strong>Ensuring exceptional customer service<\/strong><\/p>\n<ul>\n <li>Empowers employees to provide excellent customer service.<\/li>\n <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n <li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n <li>Responds effectively to guest problems and complaints.<\/li>\n<\/ul>\n\n<p><strong>Managing and conducting human resource activities<\/strong><\/p>\n<ul>\n <li>Conducts training when appropriate.<\/li>\n <li>Ensures employees are cross-trained to support successful daily operations.<\/li>\n <li>Ensures disciplinary procedures and documentation are completed according to standard and local operating procedures (SOPs and LSOPs).<\/li>\n <li>Ensures disciplinary procedures and documentation support the peer review process.<\/li>\n <li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.<\/li>\n <li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n <li>Trains employees in safety procedures.<\/li>\n<\/ul>\n\n<p><strong>Additional responsibilities<\/strong><\/p>\n<ul>\n <li>Analyzes information and evaluating results to choose the best solution and solve problems.<\/li>\n <li>Attends and participates in all pertinent meetings.<\/li>\n <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<\/ul>\n\n<p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<\/p>\n\n<p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p><\/p><p><\/p>

<p>JOB SUMMARY Responsible for all front office functions and staff. Areas of responsibility include Bell Staff, Switchboard Operations, Guest Services/Front Desk and Retail/Gift Shop, as applicable. As a department head, directs and works with managers and employees to successfully execute all front office operations, including guest arrival and departure procedures. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.</p><p>CORE WORK ACTIVITIES Leading Guest Services Team 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. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures recognition of employees is taking place across areas of responsibility. Communicates performance expectations in accordance with job descriptions for each position and monitors progress. Celebrates successes and publicly recognizes the contributions of team members.</p><p>Maintaining Guest Services and Front Desk Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish your work. Keeps Front Office team focused on the critical components of operations to drive guest satisfaction and the desired financial results. Conducts department meetings and continually communicates a clear and consistent message regarding the Front Office goals to produce desired results. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Understands the impact of Front Office operations on the Rooms area and overall property financial goals. Manages department controllable expenses to achieve or exceed budgeted goals.</p><p>Managing Projects and Policies Ensures compliance with all Front Office policies, standards and procedures. Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</p><p>Ensuring Exceptional Customer Service 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. Supervises and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Acts as the Service Champion for the Front Office and creates a positive atmosphere for guest relations. Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations. Strives to improve service performance. Empowers employees to provide excellent customer service. Ensures that all Front Office areas have an atmosphere that is conducive to the overall guest experience. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Observes service behaviors of employees and provides feedback to individuals and/or managers.</p><p>Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Solicits employee feedback, utilizes an open door policy, and reviews employee satisfaction results to identify and address employee problems or concerns. Ensures employees are treated fairly and equitably. Manages employee progressive discipline procedures for Front Office Staff. Administers the performance appraisal process for direct report managers. Interviews and hires managers and hourly employee team members with the appropriate skills and in a timely manner to meet the business needs of the operation.</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. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Identifies and analyzes Front Office operational challenges and facilitates the development of solutions to prevent reoccurrence.</p><p><strong>Desired Candidate Profile</strong></p>High school diploma or GED; 4 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; 2 years experience in the guest services, front desk, or related professional area.

<p>Bioeconomy Officer, Oman ARISE Program Please note that the deadline is based on Korean Standard Time Zone (KST, UTC+9) INTRODUCTION TO GGGI The Global Green Growth Institute (GGGI) is a treaty-based international, inter-governmental organization dedicated to supporting and promoting strong, inclusive and sustainable economic growth in developing countries and emerging economies. To learn more please visit about GGGI web page. In the Sultanate of Oman, GGGI has partnered with the Government through the leadership of the Environment Authority (EA) to develop the "Accelerating Resilience and Innovation for Sustainable Ecosystems management" (ARISE) Program. The ARISE Program is a USD 100 million initiative spanning six years, designed to deliver climate action, ecosystem restoration, and economic growth through Nature-based Solutions (NbS) integrated into the Bioeconomy and Sustainable Special Economic Zones (SSEZs) in the Dhofar Mountains and the wider Salalah area. The program ultimately targets the restoration of 30,000 hectares of land, an estimated 750,000 tCO2e/year in greenhouse gas emission reductions, and the creation of over 1,000 green jobs. The implementation of the ARISE Program is structured around two phases. Phase 1 will cover 2 years, and Phase 2 will be over 4 years. The funding has been approved for Phase 1. POSITION SUMMARY The Bioeconomy Officer provides technical and analytical support to the ARISE Program's bioeconomy workstream. The Officer supports the development and implementation of the bioeconomy strategy and roadmap, including assessing bioeconomy potential in Salalah and identifying priority value chains. The officer collaborates with technical experts, government counterparts, and private sector stakeholders to design bankable business models and investment cases. Additionally, the role coordinates bioeconomy integration across broader program activities, such as Sustainable Special Economic Zones (SSEZs) and landscape restoration. The officer assists in designing pilot activities, supports engagement with financial partners, and contributes to budget monitoring and reporting, ensuring alignment with program objectives and donor requirements. PURPOSE • Facilitate the effective execution of the bioeconomy workstream, engaging key stakeholders including government, local communities, public and private investors, and SMEs. • Develop sustainable bioeconomy objectives and translate them into practical, high impact, and bankable business and investment models. • Contribute to workstream coordination by providing technical and analytical support, monitoring budgets and preparing high-quality reports that ensure adherence to compliance and results-based performance frameworks • Drive innovation and opportunity identification in bioeconomy related investment pipelines to expand program impact and sustainability. • Support a program-wide approach by ensuring integration of bioeconomy across other workstreams. ENGAGEMENT • Coordinate stakeholder engagement with government agencies, private-sector actors, financial institutions, and development partners to ensure coordinated delivery and alignment with national priorities. • Foster coherent collaboration across program staff and stakeholders to ensure complementarity, transparency, and efficient joint implementation. • Promote a team culture aligned with GGGI s values of Trust, Transparency, Respect, and Partnership. • Report directly to the Chief of Party- ARISE Program Lead on bioeconomy-related activities and coordination with other workstreams. • Represent the program in meetings, workshops, and calls as delegated, ensuring effective follow-up and timely documentation. DELIVERY • Contribute to the drafting and finalization of the bioeconomy strategy and roadmap, assisting in the tracking of project milestones, budget utilization, and timely delivery of key outputs. • Contribute technical expertise to the development of bioeconomy business models in collaboration with investment experts. • Coordinate the implementation of bioeconomy pilot activities in support of value chain development, ensuring operational activities align with program timelines and quality standards Identify, monitor, and manage workstream risks, irregularities, and implementation challenges, and implement timely mitigation measures. • Ensure the successful completion of deliverables outlined in the program s detailed implementation plan. • Contribute to effective team management, ensuring GGGI s core values are integrated into daily operations and that staff wellbeing is promoted. • Mainstream environmental and social safeguards, poverty reduction, gender equality, and social inclusion across all outputs and outcomes. • Ensure compliance with national legal frameworks and alignment with national strategies, Agenda 2030, and NDC frameworks. WORKING CONDITIONS The Bioeconomy officer is an G8NAT grade level in GGGI's national salary scale, details of which can be found in the GGGI Staff Rules on GGGI s website. In addition, GGGI provides 27 days of annual leave, flexible work arrangements and contribution towards private health insurance that covers dental and vision.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Advanced degree in Forestry, Environmental Management, Climate Change, Economics, Finance, Development Studies, Natural Resource Management, or a related discipline (additional relevant experience may be considered in lieu of a postgraduate degree).</li><li>At least 6 years of relevant work experience, with experience in bioeconomy, restoration, value chain development, climate finance, or nature-based solutions.</li><li>Proven track record project management, including budget oversight and the delivery of high-quality narrative reporting.</li><li>Demonstrated experience working effectively with government counterparts, donors, financial institutions, and private sector actors.</li><li>Familiarity with Dhofar's economic, land use, restoration, and climate policy landscape is an advantage.</li><li>PMP, PRINCE2, or equivalent project management certification is an asset.</li><li>Fluency in English (written and spoken) is required. Knowledge of Arabic is an asset.</li><li>Strong ability to interpret, outline and implement guidelines, policies, and procedures effectively.</li><li>Excellent interpersonal skills to manage diverse stakeholder needs and foster collaboration.</li><li>Strategic thinker with capacity for joint problem-solving and decision-making.</li><li>Highly organized, detail-oriented, and able to prioritize under time constraints.</li><li>Demonstrates creativity, innovation, flexibility, and entrepreneurial mindset in achieving outputs.</li><li>Comfortable working independently and within a team environment.</li><li>Excellent interpersonal and facilitation skills, capable of translating complex concepts around bioeconomy to a wider audience.</li><li>Proven experience in mainstreaming safeguards, gender, poverty reduction, and social inclusion in project delivery.</li><li>Understand and actively support GGGI's mission, vision and values.</li><li>Promote an organizational culture of trust, transparency, respect and partnership.</li><li>Excel at problem solving, ask questions and seek support when needed, easily share information and knowledge with others both internally as externally.</li><li>Manage emotions and stress positively, build rapport and resolves conflict easily.</li><li>Strong ability to work independently and/or remotely, while maintaining productivity.</li><li>Be able to lead and manage a program workstream independently, while knowing when to seek advice and liaise closely with the relevant GGGI structures.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>About Calo (more </strong><strong>here</strong><strong>)</strong><p>Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.</p><br><br><p>Launched in Bahrain in 2019, we have since expanded to 7 countries, delivered millions of meals to our customers, and are now expanding our mission of making healthy easy to retail and other verticals.</p><br><br><p>We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.</p><br><br><strong>Why This Role Matters</strong><p><span>We are looking for a dedicated HR Officer to join our tribe and support across all HR functions. Some of your responsibilities will include setting up company policies, ensuring these policies and procedures are being followed, and supporting the creation of onboarding plans.</span></p><br><br><span><strong>What You’ll Do</strong></span><ul><li><p><span><strong>Recruitment:&nbsp;</strong></span></p><br><br><ul><li><p><span>Occasionally assist in job postings, resume screening, and conducting interviews.</span></p><br><br></li></ul></li><li><p><span><strong>Employee Records:</strong></span></p><br><br><ul><li><p><span>Maintain and update employee records, manage onboarding processes, and handle changes in employment status.</span></p><br><br></li></ul></li><li><p><span><strong>Compliance:</strong></span></p><br><br><ul><li><p><span>Ensure adherence to Omani labor laws and handle visa and work permit processing. Process and renew visas, work permits, residence permits, and other official documents for employees.</span></p><br><br></li><li><p><span>Implement HR policies throughout the organization</span></p><br><br></li><li><p><span>Manage communications with PRO and become the vocal point for PRO and government-related matters</span></p><br><br></li></ul></li><li><p><span><strong>Employee Relations:</strong></span></p><br><br><ul><li><p><span>Address employee grievances, conduct training sessions, and manage employee benefits. Handle disciplinary issues in accordance with company policies and Omani labor laws.</span></p><br><br></li><li><p><span>Onboarding new employees, assisting, and conducting new hire orientation&nbsp;</span></p><br><br></li><li><p><span>Process employees’ queries and respond in a timely manner</span></p><br><br></li><li><p><span>Inform employees about additional benefits they’re eligible for (e.g extra vacation days) and ensure employees are satisfied in their work environment</span></p><br><br></li></ul></li><li><p><span><strong>Administrative Support:</strong></span></p><br><br><ul><li><p><span>Assist in developing and implementing HR policies and procedures. Onboard new employees, conduct new hire orientation, and manage administrative work for onboarding and off-boarding processes.</span></p><br><br></li><li><p><span>Assist with day-to-day HR Operations &amp; ensure that all employee records are up to date&nbsp;</span></p><br><br></li><li><p><span>Own admin work for operations regarding onboarding &amp; off-boarding employees</span></p><br><br></li><li><p><span>Maintain, monitor attendance system and prepare monthly reports</span></p><br><br></li><li><p><span>Create, maintain, and support HR calendar activities</span></p><br><br></li></ul></li><li><p><span><strong>Well-being Initiatives:</strong></span></p><br><br><ul><li><p><span>Create, maintain, and support HR calendar activities. Assist with day-to-day HR operations and ensure all employee records are up to date.</span></p><br><br></li><li><p><span>Develop HR solutions by collecting and analyzing information, and recommending courses of action</span></p><br><br></li><li><p><span>Supporting the leadership of the operations in creating a positive work environmen</span><span>t&nbsp;</span></p><br><br></li></ul></li></ul><span><strong>What We’re Looking For</strong></span><p><span><strong>Qualifications&nbsp;</strong></span></p><br><br><ul><li><p><span>Minimum of 1 to 3 years of previous work experience in HR with a background in HR systems and processes</span></p><br><br></li><li><p><span>Bachelor’s degree in HR or any related field</span></p><br><br></li><li><p><span><strong><em>Must be an Omani national</em></strong></span></p><br><br></li></ul><p><span><strong>Knowledge and Competency</strong></span></p><br><br><ul><li><p><span>Solid understanding of labor legislation and payroll process</span></p><br><br></li><li><p><span>Views HR as a customer experience center for employees</span></p><br><br></li><li><p><span>Strong understanding of the industry's best practices</span></p><br><br></li></ul><p><span><strong>Personality</strong></span></p><br><br><ul><li><p><span>Strong communicator with a pleasant personality</span></p><br><br></li><li><p><span>Big on empathy, and always puts themselves in other people’s shoes</span></p><br><br></li><li><p><span>Great problem-solving abilities</span></p><br><br></li></ul><span><strong>Who You Are</strong></span><p><span>The ideal candidate is someone who would be able to foster a healthy workplace by ensuring our HR procedures run smoothly at all times.</span></p><br><br><span><strong>The Hiring Journey</strong></span><ul><li><p>Screening Call with TA</p><br><br></li><li><p>Technical Interview 1 </p><br><br></li><li><p>Technical Interview 2</p><br><br></li><li><p>Culture Fit Interview</p><br><br></li><li><p>Offer</p><br><br></li></ul><strong>Ready to Join?</strong><p>If this role excites you, and you see yourself matching at least 85% of the criteria above, what are you waiting for? <strong>Yalla, let’s gooo! </strong></p><br><br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Wood is recruiting for a <strong>Lead Telecom Engineer</strong> to join its Projects team focusing on delivering across FEED and Detail design scopes of work. In this role, you will be responsible to Plan, implement and manage FEED Office projects and assist IM&amp;T (Applications, Telecoms, Computing and Information Management) projects for within scope, cost and time<br> Position is based in Muscat, Oman .</p><br><br> Wood is a global leader in consulting, engineering and operations for the energy and materials sectors. With 33,000 people in around 50 countries, Wood supports clients across the full asset lifecycle, delivering safe, predictable outcomes while enabling resilient operations and a lower carbon future. Wood forms the Energy &amp; Materials pillar of Sidara - a global partnership uniting leading multidisciplinary engineering, design, and project management companies. www.woodgroup.com<br> <b>Diversity Statement&nbsp;</b><br> We are an equal opportunity employer that recognises the value of a diverse workforce. All suitably qualified applicants will receive consideration for employment on the basis of objective criteria and without regard to the following (which is a non-exhaustive list): race, colour, age, religion, gender, national origin, disability, sexual orientation, gender identity, protected veteran status, or other characteristics in accordance with the relevant governing laws.<br><br>Responsibilities:<br><p><span>The </span><span>Principal Process Engineer&nbsp;</span><span>will be responsible&nbsp;</span><span>to Plan, implement and manage FEED Office projects and assist IM&amp;T (Applications, Telecoms, Computing and Information Management) projects for within scope, cost and time</span></p><br><p><span><strong>Designing the future. Transforming the world</strong></span></p><br><p><span>Reflecting the market focus for the office in both brownfield and green field opportunities, multi-skilled personnel are sought, for those with experience in Onshore Oil and Gas.</span><br><span><strong>What we can offer</strong></span></p><br><ul> <li><span><strong>Meaningful and interesting projects</strong> delivered to leaders of industry across oil and gas&nbsp; and emerging energy sectors&nbsp;</span></li> <li><span><strong>Commitment to Diversity and Inclusion</strong>; we are an organisation actively committed to diversity and inclusion across our busiess with employee networks committed to giving all employees a voice</span></li> <li><span><strong>Competitive salary</strong> with regular salary reviews to ensure we are rewarding at the right level in line with the market</span></li> <li><span><strong>Medical Insurance:&nbsp;</strong>Ensures inpatient and outpatient care is available should you require treatment. Cover limits apply, please refer to the terms of benefit and network list for further details.</span></li> <li><span><strong>Workmen’s Compensation</strong>: Provides payment of 3 x Annual Wage (up to a maximum of 5000 OMR) upon death or permanent disability.</span></li> <li><span><strong>Employee Assistance Programme:&nbsp;</strong>Allows you to feel comfortable knowing that you or your immediate family members can confidentially discuss any work or personal issues that are an inevitable part of life. The programme helps support your mental, physical, social &amp; financial well-being.</span></li></ul><p><span><strong>Typical responsibilities</strong></span></p><br><ul> <li><span><strong>Study, review and identify the scope from the input document of previous phase of ORP.</strong></span></li> <li><span><strong>Develop Terms of Reference (TOR) for each project under area of responsibility and in consultation with relevant IM&amp;T Portfolio Analysts.</strong></span></li> <li><span><strong>Develop CTR estimate and provide inputs to project execution plan/schedule for projects as necessary.</strong></span></li> <li><span><strong>Create and manage Project MTO of Telecom in SAP.</strong></span></li> <li><span><strong>Plan and Execute procurement activities as per the agreed implementation strategy and in line with C&amp;P guidelines.</strong></span></li> <li><span><strong>Review the key project deliverables and liase with IM&amp;T team ensuring the FEED Office standards compliance.</strong></span></li> <li><span><strong>Supervise and ensure alignment of Quality System requirement for all projects executed in FEED Office.</strong></span></li> <li><span><strong>Actively involve in CI and Lean Management with regards to FEED Office proecdures and Project management.</strong></span></li> <li><span><strong>Participate in quality audits and own the responsibility of resolving any findings / NCR / Improvements raised for Telecoms.</strong></span></li> <li><span><strong>Execute allocated projects in line with project plan, actively participating in all phases of the project. Identify, assess and manage risks to the success of the project.</strong></span></li> <li><span><strong>Maintain, Review and Monitor the project Cost Performance Index and Schedule Performance Index for the projects under execution.</strong></span></li> <li><span><strong>Adopt and implement Project Management best practices in line with directives from FEED Office, IM&amp;T project office and corporate guidelines.</strong></span></li> <li><span><strong>Conduct and attend relevant workshops and framing sessions related to project execution in accordance with project schedule.</strong></span></li> <li><span><strong>Provide input to project Value Assurance Reviews during major stage gates of the key projects.</strong></span></li> <li><span><strong>Manage contractors as per the corporate guidelines stipulated under IMT-502 List.</strong></span></li> <li><span><strong>Manage internal resources for the implementation of FEED Office projects and activities associated with FEED Office standards and procedures.</strong></span></li> <li><span><strong>Manage and execute FEED Office projects. Ensure completion within the agreed time scale while maintaining Company standards.</strong></span></li> <li><span><strong>Ensure project handover and demonstrate the handover as per FEED Office standards.</strong></span></li> <li><span><strong>Complete technical closeouts as per the FEED office standards.</strong></span></li></ul><br>Qualifications:<br><p><span><strong>What makes you remarkable?&nbsp;</strong></span></p><br><p><span>At Wood, we are committed to equal opportunities and welcome all talented individuals to consider joining our team. So even if you don't match every statement below but feel you have some of the experience, knowledge or skills needed for this role, we encourage you to apply. It will take all of us working together to deliver solutions to the world’s most critical challenges.&nbsp;</span></p><br><p><span><strong>Experience:</strong></span></p><br><ul> <li>BSc Engineering in Telecoms, Computing, Engineering, Science or related fields.</li> <li>Minimum of 15 years in FEED/Engineering Experience and 10 years relevant experience in Oil &amp; Gas.</li> <li>Proven project management and leadership skills, and good knowledge of business analysis.</li> <li>Excellent in planning, communication and presentation skills, and is expert in project quality management</li> <li>Excellent interpersonal, written &amp; oral communication skills with the ability to persuade, lead teams &amp; build trust at all levels in the organisation.</li> <li>Proven track record in customer relationship management.</li> <li>Comprehensive knowledge of relevant project life-cycles.</li> <li>A sound knowledge in Exploration &amp; Production Engineering business activities is required or in depth knowledge within a respective portfolio discipline.</li> <li>Demonstrates ability to proactively seek responsibility and shows systematic approach to problem solving</li> <li>Possesses an in-depth understanding of IM&amp;T practices, principles, and information and communications technology.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>LIEU&nbsp;: Neuilly sur Seine</p><br><p>Date&nbsp;: Janvier 2027</p><br><p>DUREE&nbsp;: 6 mois</p><br><p>Chanel est une entreprise indépendante qui croit en la liberté de la création, cultive le potentiel humain et s’engage activement pour avoir un impact positif dans le monde. L'activité Parfums Beauté affirme sa singularité à travers une promesse : celle de révéler la beauté de chaque femme dans ce qu'elle a de plus singulier à travers son Parfum, son Maquillage et ses produits de Soin.&nbsp;</p><br><p>La Direction du Contrôle de gestion international est composée de 5 collaborateurs&nbsp;: 1 Directeur, 3 personnes en Contrôle de gestion, 2 personnes en Pricing &amp; Analyse Marketing, qui accompagnent au quotidien les projets de la Division Parfums Beauté.</p><br><p>VOTRE IMPACT CHEZ CHANEL</p><br><ul><li>Analyser les données financières (chiffre d’affaires, indicateurs clés de performance, tendances de marché) afin de contribuer à la prise de décision.</li><li>Collecter, consolider et contrôler les données financières provenant de différentes régions.</li><li>Réaliser des analyses comparatives (benchmark) sur nos produits stratégiques et nos principaux marchés.</li><li>Participer à la stratégie prix de la division (analyse de la concurrence, revue des prix, suivi du déploiement de la stratégie)&nbsp;</li><li>Collaborer avec les équipes financières régionales afin de partager des informations et d’analyser les performances.</li><li>Contribuer à la préparation de reportings et de présentations destinés au Top Management.</li><li>Participer au processus budgétaire et à la consolidation des données issues des différentes fonctions et zones géographiques.</li></ul><p>CE QUE VOUS APPORTEREZ</p><br><ul><li>Etudiant en école de commerce (ou profil équivalent), vous justifiez d'un premier stage en finance et souhaitez développer une vision opérationnelle et internationale des activités d'une entité.</li><li>Vous êtes reconnu(e) pour votre esprit d’équipe, votre rigueur, votre aisance relationnelle ainsi que pour votre sens du service et de la confidentialité.</li><li>Vous maîtrisez Excel et PowerPoint.</li><li>Votre maîtrise de l’anglais (écrit et oral) est un plus.</li></ul><p>CE QUI VOUS ENTHOUSIASME ET CE QUE CHANEL PEUT VOUS OFFRIR</p><br><p>Tout au long de votre expérience, vous serez immergé(e) dans un environnement dynamique, innovant et apprenant, où la création et l’humain sont au cœur des préoccupations. Vous rejoignez une activité singulière, aux méthodes et procédés uniques, qu’ils soient créatifs, de développement ou d’industrialisation, et évoluez aux côtés d’une diversité d’experts au savoir-faire reconnu.</p><br><p>Chez CHANEL, nous nous attachons à promouvoir une culture inclusive qui favorise l’épanouissement personnel et contribue au progrès collectif.</p><br><p>Nous sommes convaincus que le caractère unique de chaque individu contribue à la diversité, la complémentarité et l’efficacité de nos équipes.</p><br><p>Nous encourageons vivement votre candidature, car nous apprécions la perspective, l’expérience et le potentiel que vous pourriez apporter à CHANEL.</p><br><p>De la singularité de chacun naît la richesse de nos équipes.</p><br><p>CHANEL valorise la diversité sous toutes ses formes.</p><br> </div>

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></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>Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p>

<p>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>