وظائف شيف أسماك - المنطقة الشرقية السعودية

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service. lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events, The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze a variety of rice-based dishes, and other regional specialties.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</li><li>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</li><li>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</li><li>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</li><li>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</li><li>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</li><li>Proficiency in staff scheduling, performance evaluation, and professional development</li><li>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</li><li>Expertise in menu development, recipe creation, and SOP documentation</li><li>Strong knowledge of food safety, HACCP compliance, and sanitation standards</li><li>Proficiency in cost control, inventory management, and yield optimization</li><li>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</li><li>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</li><li>Proficiency in Microsoft Office applications and hotel management systems</li><li>Fluent English (reading, writing, and speaking) for effective communication</li><li>Exceptional organizational and time management skills with ability to remain calm during peak service periods</li><li>Strong attention to detail in food presentation and quality consistency</li><li>Commitment to sustainable practices and guest-centric service excellence</li><li>Physical stamina to work extended hours in a fast-paced kitchen environment</li><li>Culinary degree or professional certification from recognized culinary institution</li><li>Experience in Michelin-starred or award-winning fine dining establishments</li><li>Knowledge of molecular gastronomy and contemporary culinary trends</li><li>Familiarity with ACCOR and M venpick brand standards and quality assurance protocols</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Job Description</b></p><p><br></p><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.</p><p><br></p><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><p><br></p><p>The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze&nbsp; a variety of rice-based dishes, and other regional specialties.</p><p><br></p><p>&nbsp;</p><p><br></p><p><br></p><p><b>Qualifications</b></p><p><br></p><p>**QUALIFICATIONS**</p><p><br></p><p>**Required Experience &amp; Expertise:**</p><p><br></p><p>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</p><p>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</p><p>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</p><p>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</p><p>**Leadership &amp; Team Management:**</p><p><br></p><p>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</p><p>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</p><p>Proficiency in staff scheduling, performance evaluation, and professional development</p><p>**Technical Culinary Skills:**</p><p><br></p><p>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</p><p>Expertise in menu development, recipe creation, and SOP documentation</p><p>Strong knowledge of food safety, HACCP compliance, and sanitation standards</p><p>Proficiency in cost control, inventory management, and yield optimization</p><p>**Operational &amp; Administrative:**</p><p><br></p><p>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</p><p>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</p><p>Proficiency in Microsoft Office applications and hotel management systems</p><p>Fluent English (reading, writing, and speaking) for effective communication</p><p>**Personal Attributes:**</p><p><br></p><p>Exceptional organizational and time management skills with ability to remain calm during peak service periods</p><p>Strong attention to detail in food presentation and quality consistency</p><p>Commitment to sustainable practices and guest-centric service excellence</p><p>Physical stamina to work extended hours in a fast-paced kitchen environment</p><p>**Preferred Qualifications:**</p><p><br></p><p>Culinary degree or professional certification from recognized culinary institution</p><p>Experience in Michelin-starred or award-winning fine dining establishments</p><p>Knowledge of molecular gastronomy and contemporary culinary trends</p><p>Familiarity with ACCOR and Mövenpick brand standards and quality assurance protocols</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><br></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description The Pastry Chef is a visionary leader responsible for directing all pastry and bakery operations in a luxury hotel environment, delivering couture level desserts, breads, and showpieces for restaurants, lounges, in room dining, banquets, weddings, and VIP events. The role demands a high profile culinary professional with a strong signature style, exceptional technical mastery, and a proven track record in large scale, 5 star or ultra luxury properties.</span></p><p>Key Responsibilities Lead, strategize, and oversee all pastry and bakery production across multiple outlets, high volume banqueting, outside catering, and special events Design and execute innovative, brand defining dessert concepts, afternoon teas, wedding cakes, chocolate and sugar showpieces, and VIP amenities tailored to a luxury clientele. Uphold uncompromising standards of taste, texture, presentation, and consistency, with regular tastings and quality audits. Drive menu engineering and product development, balancing creativity, guest expectations, and commercial objectives (food cost, profitability, and sustainability). Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and cake decorators, building a culture of excellence, innovation, and continuous learning Plan and manage production schedules, manpower, and workflow to support simultaneous large scale events, peak occupancies, and complex service periods] Implement and monitor HACCP and all health, safety, sanitation, and hygiene procedures, ensuring full compliance with international and brand standards Oversee purchasing, inventory, and proper storage of all pastry ingredients and supplies, optimizing cost, quality, and waste control] Collaborate closely with the Executive Chef, F&amp;B leadership, Banquet operations, and Marketing on concepts, promotions, photoshoots, and brand signature experiences. Represent the pastry department at management meetings and, when required, in front of VIP guests, media, and partners as a culinary ambassador for the hotel</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or degree in Culinary / Pastry Arts, Baking &amp; Pastry, or Hotel &amp; Restaurant Management from a recognized institution; advanced training in chocolate, sugar art, and modern pastry techniques is strongly preferred.</li><li>Minimum 8 – 10 years of professional pastry experience, including at least 3 – 5 years in a senior leadership role (Executive Pastry Chef / Head Pastry) within luxury or flagship 5 star hotels, resorts, or fine dining groups</li><li>Proven record managing multi outlet operations and high volume banqueting (conferences, weddings, VIP and royal events) alongside la carte and buffet services</li><li>Demonstrated excellence in: Classic and contemporary pastry and bakery Viennoiserie and artisan breads Chocolate tempering, bonbons, and high end chocolate décor Wedding cake design, cake décor and celebration cakes Modern, on trend plating and buffet presentation</li><li>Strong experience with Arabic, Mediterranean, Levantine, and international desserts, including Saudi and regional specialties, with the ability to adapt to local and global trends.</li><li>Solid expertise in food cost control, menu engineering, budgeting, waste management, and productivity optimization</li><li>Proven leadership capabilities: recruitment, training, performance management, coaching, scheduling, and succession planning for a diverse pastry brigade</li><li>Excellent communication and interpersonal skills; able to work collaboratively with culinary, F&amp;B, and service teams and to perform under pressure while maintaining flawless standards</li><li>HACCP / food safety certification and deep knowledge of international hygiene and safety regulations.</li><li>Fluent in English; additional languages are an advantage.</li><li>Well, presented, highly professional, and confident in guest facing and media situations</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li>Craft exquisite pastries, desserts, and baked goods that showcase creativity and technique, ensuring each item meets high aesthetic and taste standards.</li><li>Develop and innovate new recipes that align with seasonal ingredients and current dessert trends, pushing the boundaries of traditional pastry making.</li><li>Oversee the preparation and presentation of pastry items for events and menu offerings, ensuring timeliness and quality under pressure.</li><li>Collaborate with other kitchen staff to harmonize the pastry offerings with savory dishes, creating a cohesive dining experience.</li><li>Maintain a clean and organized workstation, adhering to food safety and sanitation standards to prevent contamination and ensure health compliance.</li><li>Manage inventory and ordering of ingredients for pastry production, ensuring quality and freshness while minimizing waste.</li><li>Train and mentor junior pastry cooks, sharing techniques and fostering an environment of creativity and growth in the kitchen.</li><li>Conduct regular quality control checks on all pastry items, ensuring consistency and excellence in every batch produced.</li><li>Engage with customers to gather feedback on pastry items, using insights to refine recipes and improve offerings.</li><li>Stay current on pastry trends and techniques through continuous education, workshops, and industry networking.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Culinary degree or certification from a recognized pastry school to ensure foundational knowledge and skills.</li><li>Minimum of 3-5 years of professional pastry kitchen experience, demonstrating progression in responsibilities and creativity.</li><li>Previous experience in high-volume pastry production environments, showcasing ability to work efficiently under pressure.</li><li>Proficient in various pastry techniques, including but not limited to chocolate work, sugar art, and dough preparation.</li><li>Strong attention to detail and a passion for aesthetics, ensuring each dessert is visually stunning and meticulously crafted.</li><li>Excellent communication skills to effectively collaborate with team members and convey ideas clearly.</li><li>Ability to work flexible hours, including nights and weekends, to meet the demands of a busy kitchen environment.</li><li>Knowledge of food safety regulations and best practices to maintain a safe and sanitary kitchen.</li><li>Creative mindset with a willingness to experiment and develop unique dessert concepts that delight customers.</li><li>Physical stamina and dexterity to perform tasks efficiently in a fast-paced kitchen setting.</li></ul><p></p></section>

<b>Company Description</b><br>Morgans Originals stands for vibrancy, intrigue, and iconic details. Our hotels celebrate the feeling of an endless Friday night, connecting people to the culture and the moment. This exciting opportunity is within Ennismore’s growing portfolio, representing the first Morgans Originals hotel in Egypt.<br><br><b>Job Description</b><br><b>Responsibilities</b><ul><li><b>Creative Leadership &amp; Menu Innovation:</b> Design and execute seasonal pastry menus across various venues, ensuring they reflect the brand’s identity.</li><li><b>Operational &amp; Quality Excellence:</b> Oversee daily pastry operations, maintain high hygiene standards, and comply with local regulations.</li><li><b>Team Development &amp; Culture:</b> Recruit and mentor a high-performing pastry team, fostering a culture of innovation and collaboration.</li><li><b>Financial &amp; Inventory Management:</b> Manage budgets and oversee sourcing to align with quality standards.</li><li><b>Guest Engagement &amp; Brand Collaboration:</b> Actively engage with guests during events, collaborating with F&amp;B and Marketing on initiatives.</li><li><b>Service Excellence &amp; Quality:</b> Lead and promote exceptional service throughout the culinary team.</li><li><b>Sustainability:</b> Champion sustainable practices by sourcing organic ingredients and reducing waste.</li><li><b>Compliance &amp; Standards:</b> Ensure all health, safety, and sanitation standards are met.</li></ul><br><b>Qualifications</b><br><b>Experience:</b> Minimum 5-7 years in luxury pastry operations, leading high-performing teams, with a focus on menu innovation and guest experiences.<br><b>Education:</b> Degree in Culinary Arts or related field; certifications in advanced pastry techniques preferred.<br><b>Skills:</b> Strong communication, guest-centric thinking, and adaptability within dual-brand environments.

<p>Prepare and cook menu items according to standard recipes and presentation guidelines. Assist the Chef de Partie in the daily operation of the Hot Kitchen. Ensure all food is prepared and served in accordance with company quality standards. Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements. Monitor food quality, portion control, and minimise waste. Ensure proper storage, labelling, and rotation of food items (FIFO). Maintain adequate stock levels and report shortages to the Chef de Partie. Support buffet preparation, la carte service, banquets, and catering operations as required. Operate kitchen equipment safely and report any maintenance issues. Assist with receiving and inspecting food deliveries when required. Work effectively with the kitchen team to ensure smooth service during busy periods. Follow all company policies, health and safety procedures, and grooming standards.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 3 4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine. Knowledge of food safety standards, HACCP, and kitchen hygiene. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Flexible to work shifts, weekends, and public holidays.</p><p>Positive attitude with a commitment to quality and guest satisfaction. Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish. Excellent team collaboration, communication, and time-management skills.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Food Preparation prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times Station Management oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures Quality Control maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times Team Collaboration communicate effectively with all other team members and assist/support all colleagues where necessary Menu Development collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation Cleaning and Maintenance maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>3 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment. Requires the ability to work organized and within a team environment. Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement. Ability to prioritize, organize and follow through in order to meet deadlines. Culinary training or degree is preferred</p><p></p></section>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Kempinski Hotels is seeking an experienced <strong style="font-weight:700;">Executive Chef</strong> to lead kitchen and stewarding operations in Al Khobar, Eastern, Saudi Arabia. This full-time position requires a professional with 5-10 years of relevant experience, focusing on maintaining high culinary standards and operational efficiency within a luxury hotel environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Overview</h3> <p style="margin:0 0 12px; ************;">The Executive Chef is responsible for the comprehensive management of all kitchen and stewarding operations. This includes a strong emphasis on upholding stringent hygienic standards, staff development, and ensuring the consistent preparation and presentation of food products that meet and exceed guest expectations. The role involves strategic planning and operational oversight to achieve departmental objectives.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Manage all functions of the Food Production and Stewarding operations to achieve optimal departmental profit.</li> <li style="margin:0 0 6px;">Plan and organize successful Food and Beverage activities within the hotel and for external events, in collaboration with the Director of Food and Beverage.</li> <li style="margin:0 0 6px;">Maintain an up-to-date file of hotel policies and procedures relevant to kitchen and stewarding operations.</li> <li style="margin:0 0 6px;">Participate in the preparation of the hotel's revenue plan and marketing programmes.</li> <li style="margin:0 0 6px;">Determine minimum and maximum stock levels for all food, material, and equipment in coordination with the Finance Director.</li> <li style="margin:0 0 6px;">Assist the Finance department in the preparation and management of the kitchen and stewarding department’s budget.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Development</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Collaborate with the People Services Manager to ensure productive departmental staff performance.</li> <li style="margin:0 0 6px;">Plan for future staffing needs within the kitchen department.</li> <li style="margin:0 0 6px;">Ensure training needs analysis for Kitchen staff is carried out and appropriate training programmes are designed and implemented.</li> <li style="margin:0 0 6px;">Conduct probation and formal performance appraisals in line with company guidelines.</li> <li style="margin:0 0 6px;">Maintain up-to-date staff records and approve leave requests.</li> <li style="margin:0 0 6px;">Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Standards and Compliance</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Demonstrate awareness of Occupational Health &amp; Safety (OH&amp;S) policies and procedures, ensuring all operations are conducted safely and within guidelines.</li> <li style="margin:0 0 6px;">Adhere to occupational, health, and safety legislation, policies, and procedures, and ensure all direct reports do the same.</li> <li style="margin:0 0 6px;">Be familiar with property safety, first aid, fire, and emergency procedures, and operate equipment safely and sensibly.</li> <li style="margin:0 0 6px;">Initiate action to correct hazardous situations and notify supervisors of potential dangers.</li> <li style="margin:0 0 6px;">Implement and practice HACCP (Hazard Analysis and Critical Control Points) standards throughout kitchen operations.</li> <li style="margin:0 0 6px;">Log security incidents and accidents in accordance with hotel requirements.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Candidate Profile</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">A minimum of <strong style="font-weight:700;">5-10 years of experience</strong> in a similar executive culinary leadership role, preferably within a luxury hotel setting.</li> <li style="margin:0 0 6px;">Proven ability to manage comprehensive kitchen and stewarding operations, with a focus on hygiene and quality.</li> <li style="margin:0 0 6px;">Strong understanding of financial management, budgeting, and stock control within a culinary context.</li> <li style="margin:0 0 6px;">Demonstrated leadership skills in staff training, performance management, and team development.</li> <li style="margin:0 0 6px;">In-depth knowledge of hygiene standards, OH&amp;S regulations, and HACCP implementation.</li> </ul>

An experienced Pastry Chef (2-5 years experience in baking) required for our Cafe based in Khobar. The candidate will be given an intensive training to follow existing recipes from our Central Kitchen in Bahrain.&nbsp;<div><br></div><div>Our menu range includes: Pancakes, Crepes, Waffle, Cookies, Brownies, Cakes, Creams, Custard fillings.</div><div><br></div><div>Responsibilities include:</div><div><div data-bfc="" class="" data-ved="2ahUKEwjijcD8pv-VAxV5dqQEHfuSLm4Qi4wTegoIAggACAAIDRAB" data-hveid="CAIIAAgACA0QAQ" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; margin: 0px; border-bottom: 0px rgb(10, 10, 10);"><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_11" data-hveid="CAIIAAgACA0QAg" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="iNqyIf" data-sfc-cp="" jsaction="" jscontroller="KdQfFc#d5Qebf" data-sfc-root="ep" jsuid="SG8iGd_12" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_13" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Baking and Production:<!--TgQPHd|||[]--></span>&nbsp;Follow the standard recipes and prepare a wide variety of goods, such as cakes, cookies, pastries, and artisanal breads using precise measurements.<!--TgQPHd|||[]--></span><!--TgQPHd|||[]--></li></div><div data-bfc="" class="" data-ved="2ahUKEwjijcD8pv-VAxV5dqQEHfuSLm4Qi4wTegoIAggACAAIDRAD" data-hveid="CAIIAAgACA0QAw" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; margin: 0px; border-bottom: 0px rgb(10, 10, 10);"><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_14" data-hveid="CAIIAAgACA0QBA" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_1c" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Inventory Management:<!--TgQPHd|||[]--></span> Monitor stock levels, order ingredients within budget, and oversee waste management.</li><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_14" data-hveid="CAIIAAgACA0QBA" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_1f" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Team Supervision:<!--TgQPHd|||[]--></span> Train, mentor, and coordinate junior kitchen staff and baking assistants</li><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_14" data-hveid="CAIIAAgACA0QBA" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_1i" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Safety and Sanitation:</span> Maintain strict compliance with food safety, hygiene, and temperature control regulations</li></div></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Serve food courses to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.</p> <p> </p> <p>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p>PREFERRED QUALIFICATIONS</p> <p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: At least 1 year of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p><br></p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>JOB SUMMARY</b> Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p><p>CORE WORK ACTIVITIES Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff.</p><p>Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards.</p><p>Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p><p>Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</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. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p><p>Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li><p>Clean and sanitize bathrooms, including toilets, sinks, showers, and floors.</p></li><li><p>Dust, sweep, mop, and vacuum all rooms and common areas.</p></li><li><p>Clean kitchen surfaces, appliances, and dining areas.</p></li><li><p>Wash, dry, fold, and organize laundry.</p></li><li><p>Iron and press clothes to a high standard.</p></li><li><p>Change bed linens and make beds.</p></li><li><p>Empty trash bins and dispose of waste properly.</p></li><li><p>Maintain cleanliness and order throughout the home.</p></li><li><p>Efficiently manage household errands, Doing grocery shopping </p></li><li><p>Safely drive family members to work, school, appointments, shopping, and other destinations.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Possess a valid and clean driver's license with a proven safe driving record.</li><li>Demonstrate proficiency in operating various types of vehicles, including sedans and SUVs.</li><li>Have at least 2 years of verifiable experience in driving for families or as a personal chauffeur.</li><li>Hold a high school diploma or equivalent educational background.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p><strong>Coordination &amp; Communication</strong></p> <ul> <li>Act as the central communication hub for the housekeeping department.</li> <li>Coordinate with Front Office regarding room status updates (vacant, occupied, out-of- order).</li> <li>Liaise with Engineering and Maintenance for repairs and follow-ups.</li> <li>Communicate guest requests promptly to housekeeping team members.</li> </ul> <p><strong>Administrative Duties</strong></p> <ul> <li>Maintain accurate housekeeping records, reports, and logs.</li> <li>Update room status in the Property Management System (PMS).</li> <li>Prepare daily assignment sheets for room attendants.</li> <li>Track lost &amp; found items according to hotel policy.</li> <li>Monitor stock levels and supply requisitions.</li> </ul> <p><strong>Guest Service</strong></p> <ul> <li>Handle internal and external guest requests efficiently and courteously.</li> <li>Ensure VIP rooms and special requests are prepared according to Sofitel standards.</li> <li>Follow up on guest complaints and ensure timely resolution.</li> </ul> <p><strong>Operational Support</strong></p> <ul> <li>Assist in room allocation and prioritize cleaning schedules.</li> <li>Monitor productivity of room attendants and housekeeping staff.</li> <li>Ensure compliance with cleanliness, hygiene, and luxury brand standards.</li> <li>Support housekeeping supervisors during peak periods.</li> </ul> <p><strong>Quality &amp; Standards</strong></p> <ul> <li>Ensure adherence to Sofitel luxury service standards and brand guidelines.</li> <li>Maintain confidentiality and professionalism at all times.</li> <li>Assist in implementing departmental SOPs (Standard Operating Procedures)</li> </ul> </div></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><div> <ul> <li>Previous experience in housekeeping or hotel operations (preferred luxury hotel experience).</li> <li>Knowledge of PMS systems (e.g., Opera is a plus).</li> <li>Strong communication and organizational skills.</li> <li>Ability to work under pressure and manage multiple tasks.</li> <li>Good command of English (additional languages are an advantage).</li> <li>Attention to detail and high level of professionalism.</li> </ul> </div><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description The Bellboy is responsible for providing a warm welcome to guests and delivering courteous, efficient, and professional luggage and guest assistance services. This role enhances the guest experience by assisting with arrivals, departures, room orientation, and responding promptly to guest requests while maintaining the highest standards of hospitality.</span></p><p>Key Responsibilities</p><ul><li>Welcome guests upon arrival with a friendly and professional attitude.</li><li>Assist guests with loading, unloading, transporting, and delivering luggage safely and efficiently.</li><li>Escort guests to their rooms and explain room features, hotel facilities, and available services.</li><li>Provide information about hotel amenities, dining outlets, meeting facilities, and local attractions.</li><li>Assist guests during check-in and check-out as directed by the Front Office team.</li><li>Respond promptly to guest requests, inquiries, and complaints, escalating issues when necessary.</li><li>Arrange transportation, including taxis, airport transfers, and valet services, when required.</li><li>Store and retrieve guest luggage in the baggage room while maintaining accurate records.</li><li>Ensure the lobby, entrance, and baggage storage areas remain clean, organized, and presentable.</li><li>Deliver guest messages, parcels, mail, and amenities to guest rooms promptly.</li><li>Assist guests with directions and recommendations for local attractions and services.</li><li>Follow hotel security procedures to ensure the safety of guests, their belongings, and hotel property.</li><li>Maintain effective communication with the Front Office, Housekeeping, Concierge, and Security departments.</li><li>Support emergency procedures and assist guests during emergency situations as directed.</li><li>Perform other duties assigned by the Front Office Manager, Bell Captain, or hotel management.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or equivalent.</li><li>Previous experience in a hotel or customer service role is preferred.</li><li>Basic English communication skills; additional languages are an advantage.</li><li>Good physical fitness with the ability to lift and carry luggage safely.</li><li>Professional appearance and grooming in accordance with hotel standards.</li><li>customer related experience an asset</li><li>Ability to work well under pressure in a fast paced environment</li><li>Excellent communication skills and a professional presentation</li><li>Ability to work cohesively with fellow colleagues as part of a team</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Our jobs aren t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience. No matter what position you are in, there are a few things that are critical to success creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts to get it right for our guests and our business each and every time.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an enthusiastic and detail-oriented Food &amp; Beverage Supervisor to join our team in Al Khobar, Saudi Arabia. In this role, you will lead and inspire our F&amp;B team to deliver outstanding service and create memorable dining experiences for our guests.</p><p>Oversee daily F&amp;B operations, ensuring smooth service and maintaining high-quality standards</p><p>Lead, motivate, and develop a team of F&amp;B staff to achieve operational excellence</p><p>Coordinate with kitchen staff to maintain menu quality and consistency</p><p>Manage inventory, place orders, and control costs while upholding product quality</p><p>Ensure compliance with food safety regulations and company policies</p><p>Handle guest inquiries, special requests, and resolve issues promptly and professionally</p><p>Assist in creating and implementing innovative F&amp;B promotions and events</p><p>Monitor and analyze sales data to identify trends and opportunities for improvement</p><p>Conduct regular staff training sessions to enhance service skills and product knowledge</p><p>Maintain a clean, organized, and safe work environment for staff and guests</p><p>Collaborate with other departments to ensure seamless guest experiences</p><p>Stay updated on local culinary trends and incorporate them into menu offerings</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Food &amp; Beverage Supervisor or in a similar leadership role</li><li>Strong leadership and communication skills with the ability to motivate team members</li><li>Excellent problem-solving abilities and meticulous attention to detail</li><li>In-depth knowledge of food safety regulations and industry best practices</li><li>Proficiency in inventory management and cost control,</li><li>Flexibility to work various shifts, including early mornings, late evenings, and weekends</li><li>Passion for delivering exceptional guest experiences with a positive, customer-first mindset</li><li>Bachelor's degree in Hospitality Management or related field (preferred)</li><li>Fluency in English and Arabic</li><li>Understanding of local cuisine, cultural preferences, and customs in Saudi Arabia</li><li>Ability to thrive in a fast-paced, dynamic environment</li><li>Strong organizational and time management skills</li><li>Proficiency in Microsoft Office suite and hospitality management software</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Provide massage services to guests using props and/or products. Provide body treatments to guests using body scrubs, wraps, and/or hydrotherapy. Assess guest needs and inquire about contraindications (e.g., allergies, high blood pressure, and pregnancy) before beginning service. Keep up to date with current techniques and modalities related to their field of work. Escort guests to and from treatment rooms. Arrange workstation, treatment room, and/or drapes. Frequently check with guest to promote comfort, safety and security throughout service. Promote and sell spa/salon services including retail offerings related to the Spa. Clean, maintain, and sterilize tools. Maintain cleanliness of workstation and/or treatment room throughout shift, dispose of trash and dirty linens, and secure supplies and equipment at the end of each shift. Monitor and stick to time schedule throughout the day. Handle inappropriate guest behavior by following Marriott International standard operating procedures for Inappropriate conduct for guests and therapists, leading up to and including stopping a treatment or service and informing supervisor/manager. Maintain current skills and licensure in service area as per regional requirements. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; make sure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others. Stand, sit, or walk for an extended period of time; grasp, turn, and manipulate objects of varying size and weight. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. REQUIRED QUALIFICATIONS License or Certification: State or Regional Massage License</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski s DNA values in order to encourage sales and maximize guest satisfaction.</p><p>MAIN RESPONSIBILITIES:</p><ul><li>Responsible to Restaurant Supervisor/ Assistant Restaurant Manager/ Restaurant Manager.</li><li>Responsible for Waiter/ Waitress &amp; Host/ Hostess</li><li>Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>A courteous, professional and efficient service is provided at all times.</li><li>All duties and tasks are performed as per the tasks required at the outlet.</li><li>Be knowledgeable of all services and products offered by the hotel.</li><li>Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.</li><li>Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.</li><li>Monitor operating supplies, equipment and reduce spoilage and wastage successfully.</li><li>Ensure that the place of work and surrounding area is kept clean and organized at all times.</li><li>Successfully perform opening and closing procedures established for the assigned outlet</li><li>Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.</li><li>Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.</li><li>Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.</li><li>Understand and strictly adhere to the rules &amp; regulations established in the hotel s policy manual and the hotel s policy on fire, hygiene, health &amp; safety.</li><li>Maintain a good rapport and work relation with staff in the assigned department and within the hotel.</li><li>Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.</li><li>Undertake reasonable tasks and secondary duties as assigned by the Department Head.</li><li>Respond to any changes in the department as dictated by the hotel management.</li><li>Assist in carrying out scheduled inventories of products and operating equipment.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned.</li><li>Projecting at all times a positive and motivated attitude and exercise self-control.</li><li>Have a complete understanding of the monthly profit and loss statement of the department.</li><li>Lead the service and act as a role model to the team.</li><li>Ensure a flawless service to the highest standards and as required by the department and the hotel.</li><li>Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.</li><li>Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.</li><li>Attend the daily Food &amp; Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.</li><li>Being able to control the service with a great sense of supervision and not being focused on one area only.</li><li>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</li></ul></div></section>