Food industries engineer Jobs

<h3 >About the Role</h3> <p >Marriott International invites applications for a <strong >Room Service Manager</strong> in Riyadh. This full-time, entry-level management position is responsible for the daily operations of room service, ensuring high standards in food and beverage delivery to guestrooms and hospitality suites. The role focuses on achieving guest and employee satisfaction while managing the operating budget and supporting the wider food and beverage team.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise and manage daily room service operations, ensuring compliance with all policies, standards, and procedures.</li> <li >Oversee staffing levels to meet guest service, operational needs, and financial objectives.</li> <li >Administer property policies fairly and consistently, communicating areas needing attention to staff.</li> <li >Provide information to supervisors, co-workers, and subordinates through various communication channels.</li> <li >Analyze information and evaluate results to identify optimal solutions and resolve operational problems.</li> <li >Recognize and maintain standards for product quality and presentation.</li> <li >Assist in other food and beverage outlets when required to support the culinary team.</li> </ul> <h3 >Team Leadership and Development</h3> <ul > <li >Lead, influence, and encourage team members using effective interpersonal and communication skills.</li> <li >Serve as a role model, demonstrating appropriate behaviors and advocating sound financial decision-making with integrity.</li> <li >Provide guidance and direction to subordinates, including setting performance standards and monitoring progress.</li> <li >Develop specific goals and plans to prioritize, organize, and accomplish work efficiently.</li> <li >Ensure and maintain employee productivity levels and foster a collaborative team environment.</li> <li >Identify developmental and educational needs, providing coaching, mentoring, or training to enhance skills.</li> <li >Support new hire orientation and train staff on cash handling and credit policies and procedures.</li> <li >Solicit employee feedback, utilize an open-door policy, and review satisfaction results to address concerns.</li> </ul> <h3 >Guest Experience and Financial Management</h3> <ul > <li >Deliver service that exceeds expectations to ensure high levels of customer satisfaction and retention.</li> <li >Improve service by guiding individuals to understand guest needs, providing feedback and coaching as required.</li> <li >Manage day-to-day operations, ensuring quality, adherence to standards, and consistent meeting of customer expectations.</li> <li >Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement initiatives.</li> <li >Empower employees to provide excellent customer service and interact with guests to obtain feedback on product and service.</li> <li >Handle guest problems and complaints effectively and professionally.</li> <li >Comprehend budgets, operating statements, and payroll progress reports to assist in the financial management of the department.</li> <li >Participate in the management of controllable expenses to achieve or exceed budgeted goals.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >High school diploma or GED with a minimum of <strong >4 years of experience</strong> in food and beverage, culinary, or a related professional area.</li> <li >Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, combined with a minimum of <strong >2 years of experience</strong> in food and beverage, culinary, or a related professional area.</li> </ul> <h3 >About Marriott International and The Ritz-Carlton</h3> <p >Marriott International is a global leader in hospitality, with a portfolio of renowned brands including The Ritz-Carlton. At The Ritz-Carlton, the "Gold Standards" guide the team in delivering exceptional luxury service and creating memorable guest experiences. The culture emphasizes empowerment, creativity, and compassion, fostering an environment where professionals can thrive and contribute to a legacy of excellence. Joining this team offers the opportunity to be part of a global brand leader in luxury hospitality.</p>

JOB PURPOSE:To perform initial and long term support for Ground, Civil, Structural and Architectural work. Early Site Activities To facilitate the Contractor to carry out the site investigation studies at the initial stage of the project. To follow up day to day activity of the Site survey work including geotechnical, topographical and hydrological surveys. To oversee and coordinate early site preparation activities, including site clearing, grading, access roads, temporary facilities, laydown areas, fencing, drainage, utilities, and readiness for contractor mobilization. To liaise with different stake holders including the local Authorities to ensure smooth site work Maintain a log book for the day to day report and the performance of the contractor<br>Reporting Report back to Project Construction Manager Report any problems or issues found on site to concerned Managers Communication link between contractor and the Project Construction Team Prepare concise daily, weekly, and monthly civil site updates covering progress, manpower, equipment, constraints, safety observations, quality status, pending approvals, and key risks. Maintain a clear issues, risks, and action tracker for civil construction activities and follow up with responsible parties until closure. Supervise Construction Activities Reviewing/verifying design compliance with contract, specifications, codes, and standards Conducting design review meetings, weekly site, and monthly project coordination meetings Ensuring the EPC Contractor’s compliance with all the site HSE rules and regulations at every stage of construction Monitoring and supporting the execution of works associated with the construction and commissioning of the project within the constraints of time, cost and quality against contractual obligations. Managing handover processes from EPC Contractor to O&M Company according to contract . Managing different stake holders of the project Lead day-to-day civil site management activities, including excavation, backfilling, foundations, concrete works, underground utilities, roads, drainage, fencing, grading, and associated temporary works. Monitor site progress against approved construction schedules, look-ahead plans, method statements, inspection test plans, and approved drawings, and escalate deviations with proposed recovery actions. Coordinate closely with EPC Contractor, subcontractors, Owner’s Engineer, QA/QC, HSE, engineering, procurement, commissioning, and project controls teams to ensure site works are executed safely, efficiently, and in line with project priorities. Solve Problems Solving technical issues in compliance with local and international codes and standards Solving technical issues based on standard Engineering practice and BATFinding best technical solution satisfying EPC Contract and Owner’s technical Specification Anticipate site constraints early, including access, interfaces, material availability, design clarifications, permits, and constructability issues, and drive practical solutions before they impact critical activities. Health and Safety Responsibilities Ensuring that all the Construction activities are carried out in compliance with Best Industry practice, Owner and Offtaker’s policy of Health Safety and Environment Ensuring all the temporary construction activities, mobilization and demobilization are being carried out as per Best Industry practice, Owner and Offtaker’s policy of Health Safety and Environment Ensuring that all the Construction activities are carried out in compliance with Local and International regulations of Health Safety and Environment Conduct regular site walkdowns to verify safe work conditions, housekeeping, access control, lifting plans, excavation safety, temporary works, and compliance with approved risk assessments and method statements. Communication Coordinating the Owner’s Engineer for design review and contract management. Coordinating with EPC Contractor’s design team for timely preparation and finalization of drawings Overall performance responsibility for engineering and construction works for managing scope, cost, schedule, and contractual deliverables Coordinating legal compliance and permitting works<br>QA/QC responsibilities Ensuring that all the Construction activities are carried out in compliance with Best Industry practice, applicable local and international standards of QA/QC. Review and confirm civil inspection records, material approvals, test results, non-conformance reports, punch lists, as-built documentation, and handover dossiers are progressed in line with project requirements. Minimum Qualifications:Bachelor degree in Civil Engineering is preferred. Minimum Experience:Should have experience in Construction industry for more than 15 years Should be able to read Civil, structural and architectural drawing Should have knowledge of KSA Building code, HCIS guidelines and other KSA rules and regulations. Knowledge about Standard Engineering practices for site activities Good Communication skill in English and Arabic Solving of Civil/Structural and architectural problems Managing Civil Supervisors Foreman and EPC contractor Handling site accidents in accordance with established accident protocol.

<p>Develop and deliver lectures, seminars, and labs, often spending around 70% of their time on teaching and related tasks. Conduct original research, publish in peer-reviewed journals, and secure external funding through grants. Guide undergraduate and graduate students in research projects and academic growth. Design new courses and update existing ones to align with industrial standards and technology advancements. Serve on university committees, participate in professional societies, and support departmental activities.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Must have PHD in Management from Good University</li><li>Human Resource Management (HRM)</li><li>Marketing Management</li><li>Finance Management</li><li>Operations Management</li><li>Business Administration</li><li>Organizational Behaviour</li><li>Entrepreneurship</li><li>Healthcare Management</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>JASARA PMC is inviting qualified professionals to submit an Expression of Interest (EOI) for potential opportunities on one of its landmark development programs in Riyadh, Saudi Arabia.<br> The Project JASARA PMC is providing Project Management and Supervision Consultancy services for a key confidential development project in Riyadh.<br> The scope includes project management and construction supervision of both vertical and horizontal infrastructure and building assets.<br> The Opportunities JASARA PMC invites qualified and experienced professionals to express their interest in the positions listed below.<br> Project Director Project Manager – Civil Project Manager – MEP Construction Director Construction Manager – Civil Construction Manager – MEP Commercial Director Commercial Manager Senior Quantity Surveyor Quantity Surveyor Contracts Manager Claims Manager HS&amp;E Director HS&amp;E Manager HS&amp;E Inspector Environmental Manager LEED &amp; Sustainability Manager Project Controls Director Planning Manager Planning Engineer Technical Director Interface Manager Façade Specialist Senior Architect Site Architect Architectural Inspector Senior Civil/Structural Engineer Site Civil/Structural Engineer Civil/Structural Inspector Senior Geotechnical Engineer Senior Electrical Engineer Site Electrical Engineer Electrical Inspector Senior Mechanical Engineer Site Mechanical Engineer Mechanical Inspector Senior ICT Systems Manager Senior ICT Network Design Engineer ICT Configuration &amp; Compliance Engineer ICT Systems Integration Engineer Cybersecurity &amp; Data Engineer Commissioning Manager Handover Manager BIM Manager QA/QC Manager Quality Control Inspector Materials Engineer Stakeholder Manager Lead Project Surveyor Logistics Manager How to Apply Interested candidates are requested to submit their CV and introductory letter along with details of their availability and notice period, clearly stating the position of interest in the subject line.<br> Bachelor's degree in Engineering, Architecture, Quantity Surveying, Construction Management, or a related discipline relevant to the position.<br> Professional certifications and memberships such as PMP, MRICS, LEED, or relevant engineering council registration are highly desirable.<br> Demonstrated experience on major construction, infrastructure, or mixed-use development projects.<br> Previous experience with a PMC, Supervision Consultant, or Contractor.<br> Stable career history with progressive responsibilities relevant to the position is preferred.<br> Fluent in English (written and spoken).<br> Previous experience in Saudi Arabia is preferred.<br> Eligible to work in Saudi Arabia.<br> Saudi nationals are encouraged to apply.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. 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>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience&nbsp;<br>• 4-year bachelor's degree in Finance and Accounting or related major; no work experience required.<br>CORE WORK ACTIVITIES&nbsp;<br>Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments<br>• Assists with generating and providing accurate and timely results in the form of reports, presentations, etc.<br>• Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.<br>• Assures sanitation compliance.<br>• Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.<br>• Orders all food and beverage based on business needs.<br>• Assists Executive Chef in maintaining/lower budgeted food/controllable costs.<br>• Assists in enforcing first in/first out inventory rotation for all storeroom products.<br>• Maintains sanitation and safety standards as specified in the brand guidelines.<br>• Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.<br>• Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.<br>• Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.<br>• Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.<br>• Uses existing computer programs to perform daily and period end food and beverage costs.<br>• Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.<br>• Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).<br>• Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.<br>• Calculates figures for food and beverage inventory.<br>• Ensures that price and product availability issues are communicated as needed to the F &amp; B Director and Executive Chef.<br>• Assists in receiving and inspecting all deliveries.<br>• Maintains an accurate controllable log and beverage perpetual.<br>• Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.<br>Demonstrating and Applying Accounting Knowledge to Purchasing Operations<br>• Demonstrates knowledge of job-relevant issues, products, systems, and processes.<br>• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.<br>• Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.<br>• Keeps up-to-date technically and applying new knowledge to your job.<br>• Demonstrates knowledge and proficiency of A.S.I. standards.<br>Maintaining Finance and Accounting Goals<br>• Submits reports in a timely manner, ensuring delivery deadlines.<br>• Ensures profits and losses are documented accurately.<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>• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Interacts with kitchen staff, vendors and Executive Chef.<br>• Uses existing computer programs effectively to post invoices, update items and costs.<br>• Attends and participates in all pertinent meetings.<br>• Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.<br>• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<br>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Nationality"> <b>Nationality</b> </div> <div class="col is-9 p5" data-automation-id="data_Nationality"> Saudi Arabia </div> </div> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

Purpose of the role: The Cost & Inventory Controller will be responsible for the overall cost control process, including menu engineering and preparation of the cost of goods sold, inventory, and warehouse management, including inventory invoice postings. Key Areas of Responsibilities:- Perform menu engineering based on requirements.- Investigate the cause of variance and implement processes to eliminate them.- Preparation and validation of the monthly cost of goods sold for all the divisions.- Maintain and update all the menu items with the BOM in the ERP system.- Resolve any discrepancies regarding the invoices and/or credit notes.- Record daily inventory receipts and returns along with invoices.- Ensure efficient inventory levels in coordination with the Procurement department.- Establish and maintain controls to safeguard inventory and prevent theft or misappropriation.- Ensure that all weighing scales are calibrated on a regular basis.- Keep the cost level under control for food, beverage, packaging and general inventory in coordination with Procurement and Production departments.- Limit the wastage through control over ordering and the production process.- Ensure the standard recipe is being followed by Central Kitchen and Outlets.- Maintain and validate the yield rates in the system through regular yield testing in Central Kitchen and Outlets.- Ensure monthly and annual stock counts, analyze and resolve any discrepancies in opening, transfers, consumed, and closing stocks.- Prepare and share the slow-moving stock report with Procurement, Production and Finance departments.- Perform outlet audits as per the agreed-upon plans with the Finance team.- Prepare ad hoc reports for different departments.- Maintain master data for complete inventory, including raw materials and menu items in the ERP system.- Coordinate with IT team for reports and system developments as per the requirements.- Assist the finance team in related reports and analysis.- Maintain confidentiality of information at all levels.- Perform any other ad-hoc duties as assigned.<br>Professional Requirements:· Qualified Accountant/Cost Accountant from a recognized institution with at least 4 years ofexperience,· Minimum 2 years of experience in Cost Control role within the Food & Beverage (F&B) industry, preferably in a central kitchen production model where food is prepared centrally and distributed to branches for sale. · Hands-on experience with Microsoft Dynamics 365 is preferred for this role.· A high level of computer literacy is required; proficiency in MS Excel at an intermediate to advanced level. · Proficiency in English is essential, while spoken Hindi is considered an added advantage.· Adequate awareness of HACCP standards<br>Interpersonal Requirements: · Excellent organizational and time management skills to perform under pressure · Strong analytical skills · Attention to detail with the ability to handle multiple tasks simultaneously · Excellent communication and interpersonal skills · Ability to handle confidential information with discretion · Team player with a can-do attitude. · Ability to meet strict deadlines · Commitment to developing and maintaining a premium brand. Package: SAR 8,000.

Purpose of the role: The Cost & Inventory Controller will be responsible for the overall cost control process, including menu engineering and preparation of the cost of goods sold, inventory, and warehouse management, including inventory invoice postings. Key Areas of Responsibilities:- Perform menu engineering based on requirements.- Investigate the cause of variance and implement processes to eliminate them.- Preparation and validation of the monthly cost of goods sold for all the divisions.- Maintain and update all the menu items with the BOM in the ERP system.- Resolve any discrepancies regarding the invoices and/or credit notes.- Record daily inventory receipts and returns along with invoices.- Ensure efficient inventory levels in coordination with the Procurement department.- Establish and maintain controls to safeguard inventory and prevent theft or misappropriation.- Ensure that all weighing scales are calibrated on a regular basis.- Keep the cost level under control for food, beverage, packaging and general inventory in coordination with Procurement and Production departments.- Limit the wastage through control over ordering and the production process.- Ensure the standard recipe is being followed by Central Kitchen and Outlets.- Maintain and validate the yield rates in the system through regular yield testing in Central Kitchen and Outlets.- Ensure monthly and annual stock counts, analyze and resolve any discrepancies in opening, transfers, consumed, and closing stocks.- Prepare and share the slow-moving stock report with Procurement, Production and Finance departments.- Perform outlet audits as per the agreed-upon plans with the Finance team.- Prepare ad hoc reports for different departments.- Maintain master data for complete inventory, including raw materials and menu items in the ERP system.- Coordinate with IT team for reports and system developments as per the requirements.- Assist the finance team in related reports and analysis.- Maintain confidentiality of information at all levels.- Perform any other ad-hoc duties as assigned.<br>Professional Requirements:· Qualified Accountant/Cost Accountant from a recognized institution with at least 4 years ofexperience,· Minimum 2 years of experience in Cost Control role within the Food & Beverage (F&B) industry, preferably in a central kitchen production model where food is prepared centrally and distributed to branches for sale. · Hands-on experience with Microsoft Dynamics 365 is preferred for this role.· A high level of computer literacy is required; proficiency in MS Excel at an intermediate to advanced level. · Proficiency in English is essential, while spoken Hindi is considered an added advantage.· Adequate awareness of HACCP standards<br>Interpersonal Requirements: · Excellent organizational and time management skills to perform under pressure · Strong analytical skills · Attention to detail with the ability to handle multiple tasks simultaneously · Excellent communication and interpersonal skills · Ability to handle confidential information with discretion · Team player with a can-do attitude. · Ability to meet strict deadlines · Commitment to developing and maintaining a premium brand. Package: SAR 8,000.

<p><strong>KEY RESPONSIBILITIES</strong></p><ul><li>Lead and manage your assigned section (hot, cold, pastry, etc.) during preparation and service.</li><li>Ensure all dishes leaving your station are consistently high in quality and presentation.</li><li>Oversee mise en place and ensure readiness for service at all times.</li><li>Supervise and train Demi Chefs and Commis Chefs on proper techniques and standards.</li><li>Maintain a clean, organized workstation, following all food safety protocols.</li><li>Monitor stock levels and communicate supply needs to the Sous Chef.</li><li>Assist in menu planning, dish development, and daily specials.</li><li>Enforce portion control and minimize food waste.</li><li>Carry out any additional tasks or instructions given by the Executive Chef.</li></ul><p><strong>EXPERIENCE &amp; SKILLS</strong></p><ul><li>Culinary diploma or equivalent formal training.</li><li>Strong knowledge of international cuisine and advanced cooking techniques.</li><li>Proven leadership skills and experience supervising junior staff.</li><li>Excellent understanding of food safety and kitchen hygiene standards (HACCP).</li><li>Strong communication, time management, and organizational skills.</li><li>Ability to thrive under pressure in a fast-paced, high-standard kitchen</li></ul><p>JOINING OUR TEAM MEANS</p><ul><li>Competitive Compensation : A rewarding package tailored to your experience.</li><li>Career Growth : Opportunities for advancement within our dynamic organisation.</li><li>Inclusive Environment : A vibrant and inclusive workplace that encourages collaboration.</li><li>Shared Purpose: Working with passionate people who live our values every day connecting, innovating, curating, and leading the way together.</li></ul><p>Apply CRAFT YOUR CAREER.</p><p><strong>Desired Candidate Profile</strong></p><p>Culinary diploma or equivalent formal training.</p><p>Strong knowledge of international cuisine and advanced cooking techniques.</p><p>Proven leadership skills and experience supervising junior staff.</p><p>Excellent understanding of food safety and kitchen hygiene standards (HACCP).</p><p>Strong communication, time management, and organizational skills.</p><p>Ability to thrive under pressure in a fast-paced, high-standard kitchen</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>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. 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>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Production&nbsp;Officer&nbsp;–&nbsp;KAEC,&nbsp;Rabigh,&nbsp;Saudi&nbsp;Arabia</strong></p><br><br> <br> <br> <br> <p><strong>The&nbsp;Company</strong></p><br><br> <br> <p>Almarai&nbsp;is&nbsp;the&nbsp;world’s&nbsp;largest&nbsp;vertically&nbsp;integrated&nbsp;dairy&nbsp;and&nbsp;the&nbsp;region’s&nbsp;largest&nbsp;food&nbsp;and&nbsp;beverage&nbsp;manufacturing&nbsp;and&nbsp;distribution&nbsp;company.&nbsp;Headquartered&nbsp;in&nbsp;the&nbsp;Kingdom&nbsp;of&nbsp;Saudi&nbsp;Arabia,&nbsp;Almarai&nbsp;Company&nbsp;is&nbsp;ranked&nbsp;as&nbsp;the&nbsp;#1&nbsp;FMCG&nbsp;Brand&nbsp;in&nbsp;the&nbsp;MENA&nbsp;region&nbsp;and&nbsp;is&nbsp;a&nbsp;market&nbsp;leader&nbsp;in&nbsp;all&nbsp;its&nbsp;categories&nbsp;across&nbsp;the&nbsp;GCC.&nbsp;Almarai&nbsp;currently&nbsp;employs&nbsp;over&nbsp;46,000&nbsp;employees&nbsp;servicing&nbsp;some&nbsp;110,000&nbsp;retail&nbsp;outlets&nbsp;and&nbsp;has&nbsp;reported&nbsp;net&nbsp;income&nbsp;of&nbsp;SAR&nbsp;2.04&nbsp;Billion&nbsp;on&nbsp;sales&nbsp;of&nbsp;SAR&nbsp;19.57&nbsp;Billion&nbsp;in&nbsp;2023.&nbsp;For&nbsp;more&nbsp;details,&nbsp;please&nbsp;visit&nbsp;our&nbsp;website&nbsp;–www.almarai.com.</p><br><br> <br> <p>An&nbsp;aggressive&nbsp;expansion&nbsp;program&nbsp;together&nbsp;with&nbsp;acquisitions&nbsp;in&nbsp;new&nbsp;vertical&nbsp;markets&nbsp;have&nbsp;created&nbsp;an&nbsp;exciting&nbsp;opportunity&nbsp;to&nbsp;join&nbsp;a&nbsp;dynamic&nbsp;multinational&nbsp;team&nbsp;dedicated&nbsp;to&nbsp;furthering&nbsp;growth&nbsp;plans&nbsp;for&nbsp;the&nbsp;group.</p><br><br> <br> <br> <br> <p><strong>About&nbsp;the&nbsp;Role:</strong></p><br><br> <br> <br> <p>To&nbsp;lead&nbsp;a&nbsp;self-directed,&nbsp;multi-functional&nbsp;team&nbsp;to&nbsp;efficiently&nbsp;process&nbsp;and&nbsp;pack&nbsp;seafood&nbsp;products&nbsp;(shrimp,&nbsp;salmon,&nbsp;and&nbsp;multi-species&nbsp;fish)&nbsp;in&nbsp;accordance&nbsp;with&nbsp;company&nbsp;specifications,&nbsp;production&nbsp;targets,&nbsp;and&nbsp;food&nbsp;safety&nbsp;standards,&nbsp;ensuring&nbsp;product&nbsp;quality,&nbsp;yield,&nbsp;and&nbsp;operational&nbsp;efficiency&nbsp;within&nbsp;management&nbsp;performance&nbsp;parameters.</p><br><br> <br> <br> <p>&nbsp;<strong>Key&nbsp;Responsibilities:</strong></p><br><br> <br> <br> <ul> <li>Direct&nbsp;and&nbsp;coordinate&nbsp;team&nbsp;members&nbsp;to&nbsp;achieve&nbsp;daily&nbsp;seafood&nbsp;production&nbsp;targets&nbsp;according&nbsp;to&nbsp;product&nbsp;specifications&nbsp;and&nbsp;quality&nbsp;standards</li> <li>Provide&nbsp;on-the-job&nbsp;training&nbsp;and&nbsp;coaching&nbsp;to&nbsp;ensure&nbsp;all&nbsp;employees&nbsp;perform&nbsp;their&nbsp;tasks&nbsp;safely,&nbsp;efficiently,&nbsp;and&nbsp;in&nbsp;compliance&nbsp;with&nbsp;SOPs&nbsp;and&nbsp;food&nbsp;safety&nbsp;requirements</li> <li>Oversee&nbsp;seafood&nbsp;processing&nbsp;activities&nbsp;including&nbsp;cutting,&nbsp;trimming,&nbsp;glazing,&nbsp;grading,&nbsp;and&nbsp;packing&nbsp;to&nbsp;ensure&nbsp;adherence&nbsp;to&nbsp;yield&nbsp;and&nbsp;quality&nbsp;targets.</li> <li>Review&nbsp;production&nbsp;plans&nbsp;with&nbsp;the&nbsp;Planning&nbsp;Department&nbsp;to&nbsp;guarantee&nbsp;product&nbsp;availability&nbsp;according&nbsp;to&nbsp;schedules.</li> <li>Maximize&nbsp;service&nbsp;to&nbsp;internal&nbsp;customers&nbsp;by&nbsp;ensuring&nbsp;the&nbsp;right&nbsp;product&nbsp;is&nbsp;delivered&nbsp;at&nbsp;the&nbsp;right&nbsp;time&nbsp;and&nbsp;specification</li> <li>Ensure&nbsp;all&nbsp;seafood&nbsp;products&nbsp;meet&nbsp;company&nbsp;quality&nbsp;and&nbsp;safety&nbsp;standards.</li> </ul> <br> <br> <p><strong>Qualifications&nbsp;&amp;&nbsp;Experience:</strong></p><br><br> <br> <br> <ul> <li>Bachelor’s&nbsp;degree&nbsp;in&nbsp;food&nbsp;technology,&nbsp;Fish&nbsp;Processing,&nbsp;or&nbsp;related&nbsp;field.</li> <li>1&nbsp;to&nbsp;4&nbsp;years&nbsp;of&nbsp;experience&nbsp;in&nbsp;a&nbsp;similar&nbsp;role&nbsp;within&nbsp;a&nbsp;seafood&nbsp;or&nbsp;food&nbsp;processing&nbsp;environment</li> <li>Knowledge&nbsp;in&nbsp;HACCP,&nbsp;ISO,&nbsp;and&nbsp;GMP&nbsp;standards</li> <li>Excellent&nbsp;communication&nbsp;skills&nbsp;English&nbsp;/&nbsp;Arabic</li> </ul> <br> <br> <br> <p>If&nbsp;you&nbsp;meet&nbsp;the&nbsp;qualifications&nbsp;and&nbsp;are&nbsp;looking&nbsp;for&nbsp;a&nbsp;challenging&nbsp;opportunity&nbsp;in&nbsp;a&nbsp;dynamic&nbsp;industry,&nbsp;please&nbsp;apply&nbsp;now.&nbsp;&nbsp;</p><br><br> <br> <p>We&nbsp;offer&nbsp;competitive&nbsp;salary&nbsp;and&nbsp;benefits&nbsp;package&nbsp;for&nbsp;the&nbsp;right&nbsp;candidate.</p><br><br> <p>We&nbsp;look&nbsp;forward&nbsp;to&nbsp;welcoming&nbsp;you&nbsp;to&nbsp;our&nbsp;team.&nbsp;Apply&nbsp;now&nbsp;and&nbsp;take&nbsp;the&nbsp;next&nbsp;step&nbsp;in&nbsp;your&nbsp;career&nbsp;as&nbsp;a&nbsp;<strong>Production&nbsp;Officer</strong></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p><strong>About the Role</strong></p><p><br></p><p><strong>Hyatt Regency Riyadh Olaya</strong> is seeking a talented and passionate <strong>Demi Chef de Partie - Pastry</strong> to join our Culinary team. The successful candidate will support the Pastry Kitchen operations by preparing high-quality desserts, pastries, breads, and bakery products while maintaining Hyatt standards of quality, hygiene, and guest satisfaction.</p><p><br></p><p><strong>Key Responsibilities</strong></p><ul><li>Prepare and present pastries, desserts, cakes, and other sweet creations according to Hyatt standards.</li><li>Assist the Pastry Chef and Chef de Partie in daily kitchen operations.</li><li>Ensure all food preparations are consistent in quality and presentation.</li><li>Maintain cleanliness and organization of the pastry kitchen.</li><li>Monitor stock levels and assist with inventory control.</li><li>Follow HACCP and food safety guidelines at all times.</li><li>Support training and development of junior kitchen colleagues.</li></ul><p><br></p><p><strong>Qualifications</strong></p><ul><li>Minimum 2 years' experience in a pastry kitchen within a hotel or upscale restaurant.</li><li>Strong knowledge of pastry production techniques.</li><li>Understanding of food safety and hygiene standards.</li><li>Ability to work in a fast-paced environment.</li><li>Good communication and teamwork skills.</li></ul><p><br></p><p><strong>What We Offer</strong></p><ul><li>Competitive salary and benefits.</li><li>Career growth opportunities within Hyatt.</li><li>Professional development and training.</li><li>Dynamic and multicultural work environment.</li></ul><p><br></p>

<p>Prepare and cook a variety of pizzas, including dough preparation, shaping, topping, and baking, following standard recipes Ensure consistency in taste, portioning, and presentation of all pizza items Assist in the daily mise en place and preparation of ingredients required for pizza production Monitor food quality and ensure all items are prepared and served to the highest standards Maintain cleanliness and organization of the pizza station, including ovens, work surfaces, and tools Ensure proper storage and labeling of ingredients in line with food safety standards Assist in stock control, including monitoring inventory levels and minimizing waste Follow all hygiene, health, and safety regulations in the kitchen Support senior chefs and collaborate with team members to ensure smooth kitchen operations Assist in training commis chefs or junior staff when required</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role, preferably in a hotel or high-volume kitchen Strong knowledge of pizza preparation techniques, including dough handling and baking methods Understanding of food safety and hygiene standards Ability to work efficiently under pressure in a fast-paced environment Good organizational and time-management skills Team-oriented with a positive and proactive attitude Attention to detail and commitment to quality</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>- Previous experience as a pastry chef.</p><p>- Ability to create various desserts and pastries.</p><p>- Knowledge of using kitchen equipment and appliances.</p><p>- Capability to maintain food quality standards.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>- Preparation of various dishes and desserts.</p><p>- Monitoring product quality and expiration dates.</p><p>- Adherence to safety and hygiene standards.</p></div>

Location: Riyadh, Saudi Arabia<br><br>Employment Type: Full-Time<br><br>Job Overview<br><br>We are looking for an experienced General Manager to lead the overall business operations and growth of an established specialty coffee and F&B business in Saudi Arabia.<br><br>The ideal candidate should have strong experience in the Saudi F&B market, excellent commercial and sales capabilities, and a well-established network across the industry. The role will be responsible for driving business growth, operational performance, profitability, customer experience, and expansion.<br><br>Key Responsibilities<br><br>Lead the overall business operations, strategy, and performance. Develop and execute business strategies to achieve revenue, profitability, and growth targets. Drive sales, business development, partnerships, and market expansion. Build and maintain strong relationships with key clients, partners, suppliers, and industry stakeholders. Utilize an established Saudi F&B market network to identify and develop new business opportunities. Oversee day-to-day operations across stores, teams, and business functions. Monitor sales, revenue, costs, profitability, and key business KPIs. Lead and develop Store Managers, Operations, Sales, and support teams. Ensure consistent brand standards, product quality, customer experience, and operational excellence. Identify opportunities for new stores, business channels, partnerships, catering, corporate sales, and other revenue streams. Analyze market trends, customer preferences, and competitor activities to identify growth opportunities. Work closely with Finance, Marketing, HR, Supply Chain, and Operations teams to achieve business objectives. Manage budgets, forecasts, resources, and overall P&L performance. Lead negotiations with key clients, landlords, suppliers, and strategic partners. Ensure compliance with Saudi regulations, food safety standards, and company policies. Represent the business in industry events, meetings, networking activities, and strategic partnerships. Provide regular business performance reports and recommendations to senior management.<br><br>Requirements<br><br>Bachelor’s degree in Business Administration, Hospitality, F&B Management, or a related field.10+ years of experience in F&B, preferably specialty coffee or café businesses. Strong Saudi Arabia F&B market experience is mandatory/preferred. Proven experience in a General Manager, Operations Director, Commercial Director, or senior F&B leadership role. Strong background in sales, business development, and commercial growth. Well-established network within the Saudi F&B, coffee, hospitality, and retail market. Proven experience managing multi-unit F&B operations and large teams. Strong understanding of P&L, budgeting, forecasting, cost control, and profitability. Experience in business expansion, new store openings, partnerships, and market development. Strong leadership, negotiation, communication, and decision-making skills. Strong knowledge of the Saudi F&B market, customer trends, and competitive landscape. Fluent English is required; Arabic is an advantage. Saudi/GCC experience is strongly preferred.<br><br>Key Skills<br><br>General Management F&B Operations Sales & Business Development Saudi Market Network Specialty Coffee / Café Industry P&L & Financial Management Business Expansion Strategic Partnerships Team Leadership Multi-Unit Operations Commercial Negotiation Customer & Brand Management<br><br>Ideal Candidate<br><br>A commercially driven F&B General Manager with strong Saudi market knowledge, an established industry network, and proven experience in sales, business development, multi-unit operations, and profitability management. Experience with established specialty coffee or leading café brands will be highly valued.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><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><br><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><br><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><br><br>Qualifications<br><br><p>**QUALIFICATIONS**</p><br><p>**Required Experience &amp; Expertise:**</p><br><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></ul><p>**Leadership &amp; Team Management:**</p><br><ul><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></ul><p>**Technical Culinary Skills:**</p><br><ul><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></ul><p>**Operational &amp; Administrative:**</p><br><ul><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></ul><p>**Personal Attributes:**</p><br><ul><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></ul><p>**Preferred Qualifications:**</p><br><ul><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 Mövenpick brand standards and quality assurance protocols</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

شيف دي كوزين – قسم المطبخ الساخنChef de Cuisine – Hot Kitchen<br>المستوى الوظيفي: Senior Level – مستوى إشرافي متقدمسنوات الخبرة: 5–7 سنوات على الأقل، منها 2–3 سنوات في منصب إشرافي أو قياديالقطاع: الفنادق / المطاعم / الضيافةنوع الدوام: دوام كامل<br>الهدف من الوظيفة<br>يتولى شيف دي كوزين – قسم المطبخ الساخن مسؤولية الإشراف الكامل على تشغيل وإدارة قسم المطبخ الساخن، وضمان جودة وسلامة الأطعمة، وتنظيم فريق العمل، والالتزام بالوصفات والمعايير المعتمدة، مع متابعة الإنتاج والتكاليف والهدر وضمان تقديم الخدمة بأعلى مستوى من الجودة والكفاءة.<br>المسؤوليات والمهام1. الإشراف والتشغيلالإشراف الكامل على العمليات اليومية في قسم المطبخ الساخن.التأكد من جاهزية جميع محطات العمل قبل بداية الخدمة.تنظيم وتوزيع مهام العمل على طهاة القسم الساخن.متابعة سير العمل أثناء الإفطار والغداء والعشاء والبوفيهات.التأكد من سرعة تنفيذ الطلبات دون التأثير على جودة الطعام.الإشراف على إعداد الأطباق الساخنة والصلصات والشوربات وفقًا للقائمة المعتمدة.التأكد من الالتزام بالوصفات القياسية Standard Recipes.تنظيم سير العمل بين مختلف محطات المطبخ لضمان انسيابية الخدمة.<br>2. جودة الطعامتذوق وفحص الأطعمة قبل وأثناء الخدمة.التأكد من جودة المكونات والطعم والقوام والمظهر.المحافظة على توحيد جودة وحجم الأطباق.التأكد من تقديم الأطعمة بدرجة الحرارة المناسبة.متابعة إعادة تعبئة أصناف البوفيه الساخن.عدم السماح بخروج أي طبق لا يتوافق مع معايير الجودة المعتمدة.معالجة أي ملاحظات تتعلق بجودة الطعام بشكل فوري.<br>3. إدارة الفريقالإشراف على جميع موظفي قسم المطبخ الساخن.توزيع الطهاة على محطات العمل المختلفة، بما يشمل:قسم الصلصات.قسم الشوربات.قسم اللحوم.قسم الدجاج.قسم الأسماك.قسم الباستا والأطباق الساخنة.تدريب الموظفين على طرق الطهي والوصفات المعتمدة.متابعة أداء العاملين وتطوير مهاراتهم.توجيه الفريق أثناء فترات الضغط والخدمة.التأكد من الالتزام بالزي الموحد والنظافة الشخصية.تنظيم فترات الاستراحة بما لا يؤثر على سير العمل.<br>4. سلامة الغذاء والنظافةتطبيق جميع إجراءات ومعايير سلامة الغذاء داخل المطبخ الساخن.التأكد من الالتزام بدرجات الحرارة الآمنة للطهي وحفظ الطعام الساخن.متابعة نظافة محطات العمل والمعدات.التأكد من غسل وتعقيم الأدوات والمعدات بعد الاستخدام.منع التلوث المتبادل بين اللحوم والدواجن والأسماك والمواد الجاهزة للأكل.متابعة تواريخ الصلاحية وتطبيق نظام FIFO / FEFO.التأكد من التخزين الصحيح للمواد الغذائية.متابعة سجلات درجات الحرارة الخاصة بالأغذية والمعدات.الإبلاغ الفوري عن أي مخالفة أو خطر يتعلق بسلامة الغذاء.<br>5. المخزون والتكاليفمتابعة المواد الخام الخاصة بقسم المطبخ الساخن.إعداد طلبات الاحتياجات اليومية للقسم.التنسيق مع المستودعات بشأن استلام المواد.فحص المواد المستلمة والتأكد من جودتها وصلاحيتها.متابعة كميات الإنتاج لتجنب زيادة الطعام والهدر.ترشيد استخدام المواد الخام.المساهمة في ضبط ومتابعة Food Cost.متابعة مستويات المخزون وتجنب النقص أو الزيادة غير الضرورية.المشاركة في الجرد الدوري للقسم.<br>6. إدارة البوفيهات والفعالياتالإشراف على تجهيز بوفيهات الطعام الساخن.تحديد كميات الإنتاج بناءً على عدد الضيوف المتوقع.التأكد من جودة وترتيب عرض الأطعمة في البوفيه.متابعة درجات حرارة الأطعمة أثناء العرض.الإشراف على إعادة تعبئة أصناف البوفيه عند الحاجة.تجهيز متطلبات الولائم والمناسبات الخاصة.التنسيق مع قسم الولائم والمطعم لضمان نجاح الخدمة.ضمان جاهزية الإنتاج في الوقت المحدد للفعاليات والمناسبات.<br>7. المعدات والصيانةالتأكد من الاستخدام الصحيح والآمن لمعدات المطبخ الساخن.متابعة سلامة الأفران والمواقد والشوايات والقلايات.الإبلاغ الفوري عن أي أعطال أو مشاكل في المعدات.عدم تشغيل أي معدات غير آمنة.التأكد من إيقاف وتنظيف المعدات بعد انتهاء الخدمة.متابعة الاستخدام الآمن للغاز والكهرباء.التنسيق مع قسم الصيانة عند الحاجة.<br>8. التقارير والتنسيقرفع احتياجات القسم وملاحظاته إلى الشيف التنفيذي.إعداد التقارير اليومية المتعلقة بالإنتاج والهدر.الإبلاغ عن أي نقص في المواد أو الموظفين.المشاركة في اجتماعات قسم المطبخ.التنسيق المستمر مع الشيف التنفيذي والسو شيف وباقي الأقسام.متابعة أي ملاحظات أو تعليمات تشغيلية وتنفيذها داخل القسم.<br>المؤهلات والخبرةخبرة عملية 5–7 سنوات على الأقل في مجال الطهي والمطابخ الفندقية أو المطاعم.خبرة لا تقل عن 2–3 سنوات في منصب إشرافي أو قيادي داخل المطبخ.خبرة سابقة في تشغيل وإدارة Hot Kitchen.يفضل أن تكون الخبرة في فنادق 4 أو 5 نجوم أو مطاعم ذات حجم تشغيل مرتفع.خبرة في إدارة خدمات الإفطار والغداء والعشاء والبوفيهات والفعاليات.خبرة جيدة في إدارة فرق العمل وتوزيع المهام على محطات المطبخ.معرفة جيدة بمعايير سلامة الغذاء والنظافة.معرفة بأنظمة FIFO / FEFO ومتابعة درجات الحرارة والتخزين.فهم جيد لمراقبة Food Cost وتقليل الهدر.القدرة على العمل تحت الضغط وفي بيئة تشغيل سريعة.مهارات قوية في القيادة والتنظيم والتواصل.القدرة على تدريب وتطوير أعضاء الفريق.الالتزام بمعايير الجودة والنظافة والسلامة المهنية.المؤهل العلميدبلوم أو شهادة في فنون الطهي، إدارة المطابخ، أو تخصص ذي صلة.الشهادات المهنية في سلامة الغذاء أو الطهي تعتبر ميزة إضافية.

<h3 >About the Role</h3> <p >Rosewood Red Sea in Saudi Arabia is seeking a full-time <strong >Order Taker – In-Villa Dining</strong>. This role is responsible for delivering exceptional guest experiences by accurately and efficiently handling all In-Villa Dining orders and guest requests. The position operates in accordance with Rosewood brand standards and the expectations of an ultra-luxury environment, serving as the primary point of contact for guests.</p> <h3 >Core Responsibilities and Guest Service</h3> <p >The Order Taker ensures every guest interaction is personalized, professional, and service-oriented, maintaining seamless coordination between guests, Culinary, and operational teams. Key responsibilities include:</p> <ul > <li >Handling all In-Villa Dining calls promptly, professionally, and in accordance with Rosewood telephone etiquette and service standards.</li> <li >Demonstrating comprehensive knowledge of all food and beverage menus, promotions, allergens, ingredients, preparation methods, and service timings.</li> <li >Assisting guests in selecting menu items by making informed and personalized recommendations based on their preferences and dietary requirements.</li> <li >Accurately recording food and beverage orders, ensuring all guest preferences, allergies, dietary restrictions, and special requests are clearly documented.</li> <li >Coordinating effectively with Culinary, In-Villa Dining Service Associates, Stewarding, and other departments to ensure timely and accurate order preparation and delivery.</li> <li >Monitoring the progress of all orders from placement through delivery, ensuring service timelines are achieved.</li> <li >Communicating any delays, menu changes, or operational updates proactively to guests while managing expectations professionally.</li> <li >Handling guest feedback and service recovery professionally, escalating concerns where appropriate.</li> <li >Maintaining detailed knowledge of hotel facilities, promotions, outlet operating hours, and guest services to provide accurate information and recommendations.</li> <li >Supporting the coordination of VIP amenities, special occasions, celebrations, and bespoke guest requests.</li> <li >Maintaining accurate records of guest preferences to support recognition and future personalized experiences.</li> </ul> <h3 >Operational Coordination and Financial Accuracy</h3> <p >This role ensures operational efficiency and contributes to financial objectives through meticulous attention to detail and effective communication:</p> <ul > <li >Ensuring all food and beverage orders are entered accurately into the operational system to maintain billing accuracy.</li> <li >Supporting the achievement of In-Room Dining revenue targets through knowledgeable product recommendations and upselling techniques.</li> <li >Promoting premium menu items, beverage pairings, desserts, and seasonal offerings where appropriate.</li> <li >Minimizing order errors, amendments, and wastage through attention to detail and accurate communication.</li> <li >Monitoring cancelled or amended orders and communicating changes promptly to relevant departments.</li> <li >Ensuring all guest charges are processed accurately in accordance with hotel procedures.</li> <li >Supporting efficient workflow by prioritizing orders according to operational requirements and guest expectations.</li> </ul> <h3 >Professional Standards and Team Collaboration</h3> <p >The Order Taker is expected to uphold high professional standards and foster a collaborative environment:</p> <ul > <li >Demonstrating professionalism, courtesy, and confidence during every guest interaction.</li> <li >Maintaining effective communication with Culinary, In-Room Dining associates, Front Office, Housekeeping, and other hotel departments.</li> <li >Participating actively in daily briefings and maintaining awareness of VIP arrivals, promotions, menu changes, and operational updates.</li> <li >Supporting onboarding and training of new associates where required.</li> <li >Maintaining exceptional product knowledge through continuous learning.</li> <li >Demonstrating ownership of guest requests until completion, ensuring follow-up where necessary.</li> <li >Contributing to a positive, respectful, and collaborative working environment.</li> <li >Leading by example through professionalism, attention to detail, and commitment to service excellence.</li> <li >Identifying opportunities to improve guest satisfaction and operational efficiency through proactive communication and continuous improvement.</li> </ul> <h3 >Compliance and Confidentiality</h3> <p >Adherence to company policies and maintaining strict confidentiality are integral to this role:</p> <ul > <li >Complying with and adhering to all Rosewood company policies and hotel procedures.</li> <li >Acting as a brand ambassador at all times and maintaining brand integrity.</li> <li >Reflecting the company’s culture, vision, mission, and core values in daily actions and decisions.</li> <li >Maintaining awareness and application of Rosewood, Forbes, and LQA standards.</li> <li >Maintaining confidentiality of all company, guest, and associate information.</li> <li >Protecting sensitive operational and financial information.</li> <li >Ensuring discretion in all matters related to guests and associates.</li> </ul> <h3 >Health and Safety Protocols</h3> <p >The role requires strict adherence to health and safety guidelines to ensure a secure environment for all:</p> <ul > <li >Following safe working practices across all areas of the outlet.</li> <li >Ensuring compliance with Health and Safety regulations and hotel procedures.</li> <li >Reporting hazards, defects, and safety concerns immediately.</li> <li >Ensuring incidents and accidents are reported in line with procedures.</li> <li >Maintaining compliance with HACCP and food safety standards.</li> <li >Promoting a safe environment for guests and associates.</li> </ul>