Qureos Mentor

Chedi Hospitality

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 Position Summary
 
 
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 The Talent Acquisition &amp; HR Coordinator is responsible for supporting the hotel's recruitment activities, onboarding process, HR administration, and employee welfare initiatives. The role works closely with the Assistant Talent Acquisition Manager / Assistant HR Manager to attract, recruit, and retain talented colleagues while ensuring an exceptional candidate and employee experience in line with the hotel's standards and values.
 
 
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 Reporting Line
 
 
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 Reports to:
 
 Assistant Talent Acquisition Manager / Assistant HR Manager
 
 
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 Job Qualifications
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 Bachelor's Degree or Diploma in Human Resources, Business Administration, Hospitality Management, or a related field.
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 Minimum 2&ndash;3 years of experience in Talent Acquisition and Human Resources, preferably within a luxury hotel or hospitality environment.
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 Strong knowledge of recruitment processes and HR administration.
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 Excellent communication, interpersonal, and organizational skills.
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 Strong attention to detail with the ability to manage multiple priorities.
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 Proficient in Microsoft Office and HR systems.
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 Good command of spoken and written English.
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 Ability to maintain confidentiality and handle sensitive information with professionalism.
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 Key Areas of Responsibility
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 Talent Acquisition
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 Support the end-to-end recruitment process from vacancy approval through onboarding.
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 Source candidates through recruitment platforms, agencies, referrals, career fairs, and other recruitment channels.
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 Screen applications and conduct initial interviews.
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 Coordinate interview schedules between candidates and hiring managers.
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 Prepare offer letters, employment contracts, and recruitment documentation.
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 Maintain regular communication with candidates throughout the recruitment process to ensure a positive candidate experience.
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 Coordinate recruitment activities with agencies, universities, and external partners.
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 Maintain recruitment trackers, candidate databases, and recruitment reports.
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 Support employer branding initiatives, career fairs, internship programmes, and recruitment campaigns.
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 Ensure all recruitment activities comply with company policies and local labour regulations.
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 HR Administration
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 Support the onboarding and orientation process for all new colleagues.
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 Prepare employment-related letters, certificates, and HR documentation.
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 Maintain accurate employee records and personnel files.
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 Coordinate travel arrangements and onboarding requirements for new joiners where applicable.
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 Assist colleagues with HR-related administrative requests.
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 Coordinate with the PRO regarding visa-related documentation and onboarding requirements when required.
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 Maintain HR reports, trackers, and documentation in an accurate and timely manner.
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 Ensure confidentiality of all employee records and information.
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 Employee Welfare &amp; Engagement
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 Support the planning and coordination of colleague engagement activities, celebrations, recognition programmes, and well-being initiatives.
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 Assist in welcoming new colleagues and ensuring they have a positive onboarding experience.
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 Build positive relationships with colleagues and provide guidance on general HR-related matters.
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 Support internal communication by preparing HR announcements, posters, and colleague communications.
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 Promote the hotel's values, culture, and a positive working environment.
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 Compliance &amp; Administration
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 Ensure all recruitment and HR documentation is maintained in accordance with company standards and local legislation.
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 Support the preparation of monthly HR and recruitment reports.
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 Maintain recruitment and employee records accurately within HR systems.
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 Continuously identify opportunities to improve recruitment and HR administrative processes.
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 Ensure compliance with hotel policies, procedures, and confidentiality standards.
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 Other Duties
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 Attend meetings, training sessions, and departmental briefings as required.
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 Maintain a professional appearance and represent the Human Resources Department positively at all times.
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 Support cross-functional HR projects and initiatives when required.
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 Carry out any other reasonable duties assigned by the Assistant Talent Acquisition Manager, Assistant HR Manager, Human Resources Manager, or Director of People &amp; Culture.
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</div>

Talent Acquisition & HR Coordinator

<div>
 
 Job Qualifications
 
 
 
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 Diploma or degree in Hospitality Management, Food &amp; Beverage Management, or a related field is preferred.
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 Minimum of 2 years of experience as an Assistant Restaurant Manager or in a supervisory role within a luxury hotel or high-quality restaurant.
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 Previous experience in banquet operations is required.
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 Strong knowledge of Food &amp; Beverage operations, restaurant service standards, banquet operations, menu offerings, and beverage service.
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 Strong leadership, communication, organizational, and problem-solving skills.
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 Good understanding of revenue generation, upselling, cost control, inventory management, and operational efficiency.
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 Excellent guest relations skills with the ability to handle guest concerns professionally and effectively.
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 Proficiency in Point-of-Sale systems and relevant restaurant reservation and hotel systems is preferred.
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 Fluency in English is required; additional language skills are an advantage.
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 Flexibility to work shifts, weekends, public holidays, and extended hours based on operational requirements.
 
 
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 Key Areas of Responsibility
 
 
 
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 Operations
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 Assist the Restaurant Manager in overseeing the daily operations of the restaurant and ensuring efficient service delivery.
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 Support the implementation and consistent delivery of the outlet concept, hotel standards, and departmental procedures.
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 Maintain an active presence on the floor during service periods to oversee operations, engage with guests, and support the team.
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 Ensure all service sequences, operating procedures, restaurant pathways, and brand standards are consistently followed.
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 Conduct engaging and informative pre-shift briefings covering reservations, guest preferences, menu updates, promotions, service priorities, and sales targets.
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 Assign duties and responsibilities to team members and monitor performance throughout the shift.
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 Ensure the outlet is adequately staffed according to business levels and operational requirements.
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 Maintain comprehensive knowledge of all food and beverage offerings to support recommendations, upselling, and effective team guidance.
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 Coordinate closely with the Culinary team and other hotel departments to ensure seamless service delivery.
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 Support banquet operations, including event preparation, setup, service execution, and coordination, as required.
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 Review banquet event requirements and ensure the team is fully briefed on event details, service standards, and guest expectations.
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 Oversee outlet opening and closing procedures, including cash handling and end-of-day reconciliation.
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 Ensure all operational checklists are completed accurately and within the required timelines.
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 Monitor the proper use, handling, and maintenance of operating equipment, furniture, fixtures, and supplies.
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 Report and follow up on maintenance concerns, operational issues, and potential service risks.
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 Guest Service
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 Ensure all Chedians consistently deliver exceptional, personalized, and anticipatory service in line with the hotel's standards.
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 Engage with guests to understand their needs, preferences, and feedback.
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 Ensure guest preferences, special requests, and celebrations are communicated to the relevant teams to support personalized service.
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 Handle guest feedback, concerns, and complaints promptly and professionally, ensuring appropriate follow-up and satisfactory resolution.
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 Support the Restaurant Manager in monitoring guest satisfaction and implementing service improvement initiatives.
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 Maintain positive and professional relationships with guests, colleagues, and business partners.
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 Financial &amp; Administrative
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 Support the achievement of the outlet's revenue, profitability, and financial objectives.
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 Monitor daily revenue, sales performance, average spend, sales mix, and business levels.
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 Encourage and support effective upselling and revenue-generating initiatives.
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 Assist in controlling operating expenses, payroll costs, inventory, wastage, and the use of equipment and supplies.
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 Participate in regular inventory and stock checks in accordance with hotel procedures.
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 Ensure all cash handling, discounts, voids, corrections, and settlements comply with established policies and procedures.
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 Assist with the preparation of duty rosters, operational reports, training records, incident reports, and other required documentation.
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 Maintain accurate operational records and ensure all departmental documentation is completed and submitted on time.
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 Leadership &amp; Team Development
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 Support the Restaurant Manager in leading, motivating, and developing the outlet team.
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 Lead by example and promote a positive, professional, and performance-driven working environment.
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 Provide regular coaching, guidance, and constructive feedback to team members.
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 Identify training needs and conduct on-the-job training to improve service skills, product knowledge, sales techniques, and operational performance.
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 Support the onboarding and development of new Chedians.
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 Monitor team performance, attendance, punctuality, grooming, and compliance with hotel standards.
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 Promote teamwork, accountability, effective communication, and continuous improvement.
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 Support GHM's values and contribute positively to employee engagement and the hotel's service culture.
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 Policies, Health &amp; Safety
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 Comply with all hotel policies, departmental procedures, and applicable legal requirements.
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 Maintain the highest standards of food hygiene, sanitation, workplace safety, and personal grooming.
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 Ensure all Chedians comply with food safety, fire, health, safety, security, and emergency procedures.
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 Report and follow up on health, safety, security, and operational concerns promptly.
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 Attend departmental meetings, briefings, and training sessions as required.
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 Carry out any other reasonable duties assigned by the Restaurant Manager, Food &amp; Beverage Manager, or Hotel Management.
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</div>

Assistant Restaurant Manager

<div>
 
 Accounts Payable Clerk
 
 
 
 
 Job Qualifications
 
 
 
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 Ideally holds a Degree or Diploma in Finance, Accounting, Commerce, Hospitality, or Tourism Management.
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 Minimum of 2 years' experience as an Accounts Payable Clerk, Accounting Clerk, or Accountant in a large hotel or hospitality operation.
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 Sound knowledge of accounting principles and accounts payable procedures.
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 Proficient in Microsoft Office applications and hotel financial systems.
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 Strong analytical, problem-solving, organizational, and administrative skills.
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 Excellent communication and interpersonal skills with a high level of integrity and attention to detail.
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 Ability to meet deadlines and work effectively in a fast-paced environment.
 
 
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 D. Key Areas of Responsibility
 
 
 
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 Operational
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 Process supplier invoices by matching them with approved Purchase Orders (POs), Purchase Requisitions (PRs), Delivery Notes, Receiving Reports, and other supporting documentation.
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 Verify invoice accuracy, account allocations, quantities, pricing, and supporting approvals before processing.
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 Batch, post, and distribute invoices for departmental approval in a timely manner.
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 Maintain complete and accurate filing of all purchasing and payment documentation.
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 Prepare supplier payment schedules for review and approval by the Director of Finance or Assistant Director of Finance.
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 Prepare payment vouchers, cheques, bank transfers, and urgent manual payments as required.
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 Monitor supplier statements and reconcile outstanding balances.
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 Prepare month-end accruals for goods and services received but not yet invoiced.
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 Assist with month-end closing procedures and inventory reconciliations.
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 Conduct periodic audits of purchase transactions, pricing, and receiving variances.
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 Ensure all Accounts Payable transactions comply with company policies and internal controls.
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 Customer Service
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 Provide courteous, professional, and timely support to internal departments, suppliers, and business partners.
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 Respond promptly to enquiries related to invoices and payments.
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 Build and maintain positive working relationships with colleagues, vendors, and external stakeholders.
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 Handle payment-related issues professionally and follow up until resolved.
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 Financial
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 Ensure invoices and payments are processed accurately and within agreed payment terms.
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 Support effective cash flow management through timely payment scheduling.
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 Maintain accurate accounting records and assist in financial reporting.
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 Identify opportunities to improve efficiency while maintaining financial controls.
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 Support compliance with company financial policies, accounting standards, and audit requirements.
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 Personnel
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 Support the Finance team by sharing knowledge and assisting colleagues when required.
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 Participate in departmental training and continuous professional development.
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 Maintain a cooperative and professional working environment.
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 Comply with all hotel policies, procedures, and standards.
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 Promote a culture of teamwork, accountability, and continuous improvement.
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 Administration
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 Maintain complete, organized, and up-to-date Accounts Payable records and filing systems.
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 Ensure all payment documentation is properly retained for audit purposes.
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 Process travel agent commission payments and related reconciliations where applicable.
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 Maintain supplier master files and supporting documentation.
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 Assist in preparing reports requested by management.
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 Support physical inventory counts and related reconciliation processes when required.
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 Ensure confidentiality of financial records and information at all times.
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 Other Duties
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 Maintain knowledge of relevant tax regulations, financial legislation, and company policies.
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 Attend all required meetings and training sessions.
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 Maintain high standards of professional appearance and conduct.
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 Comply with all health, safety, fire, hygiene, and security procedures.
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 Promote the hotel's values through professional behaviour at all times.
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 Establish and maintain positive relationships with suppliers and business partners.
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 Carry out any other reasonable duties assigned by the Director of Finance, Assistant Director of Finance, or Finance Manager.
 
 
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 ance.
</div>

Account Payable Clerk

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 The Head Chef is responsible for leading the daily culinary operations of the assigned kitchen, ensuring exceptional food quality, consistency, hygiene standards, and guest satisfaction. The role oversees menu planning, food preparation, cost control, team development, and operational excellence while supporting the hotel's culinary vision and brand standards.
 
 
 Key Responsibilities
 
 
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 Operational
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 Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
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 Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
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 Maintain consistency in food quality, taste, presentation, and portion control.
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 Develop and update menus in collaboration with the Executive Chef.
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 Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
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 Monitor food production to ensure timely service and efficient kitchen operations.
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 Conduct regular quality checks on ingredients and finished products.
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 Ensure proper storage, handling, labeling, and rotation of food products.
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 Monitor inventory levels and coordinate purchasing requirements.
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 Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
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 Support special events, promotions, and banquet operations as required.
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 Guest Experience
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 Ensure exceptional culinary experiences that meet and exceed guest expectations.
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 Respond promptly and professionally to guest feedback and concerns.
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 Collaborate with front-of-house teams to ensure seamless guest service.
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 Promote a guest-focused culture within the kitchen team.
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 Financial
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 Manage food costs, waste control, and inventory to achieve budget targets.
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 Monitor productivity and optimize labor utilization within the kitchen.
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 Support revenue generation through menu engineering and creative culinary offerings.
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 Ensure efficient use of resources and equipment to maximize operational performance.
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 People &amp; Culture
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 Lead, coach, and develop the kitchen team to achieve high performance.
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 Conduct training, mentoring, and on-the-job development for culinary colleagues.
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 Support recruitment, onboarding, and succession planning initiatives.
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 Conduct performance evaluations and provide regular feedback.
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 Foster a positive, respectful, and collaborative working environment.
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 Ensure compliance with company policies, grooming standards, and code of conduct.
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 Administration
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 Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
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 Participate in departmental meetings and operational briefings.
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 Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
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 Support the implementation of hotel initiatives, standards, and operational procedures.
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 Health, Safety &amp; Compliance
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 Ensure compliance with all food safety, hygiene, health and safety regulations.
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 Promote a safe working environment and ensure safe handling of equipment and materials.
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 Adhere to hotel emergency, fire, and security procedures.
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 Ensure all colleagues follow established safety standards and practices.
 
 
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 Other Duties
 
 
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 Attend all mandatory training sessions and meetings.
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 Remain informed of industry trends and culinary developments.
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 Represent The Chedi Katara professionally at all times.
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 Perform any other reasonable duties assigned by management.
 
 
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 Acknowledgement
 
 
 I acknowledge that I have read and understood the above Job Description and agree to perform my duties in accordance with the standards and expectations of The Chedi Katara Hotel &amp; Resort.
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Head Chef

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 Job Qualifications
 
 
 
 Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
 
 
 
 D. Key Areas of Responsibility
 
 
 
 
 Responsibilities
 
 
 
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 Administration
 
 
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 &rsaquo;Attends and contributes to all Meetings as required.
 
 
 &rsaquo;Ensures that culinary activities are aligned with the respective Corporate Strategy and that the Hotel Actions have been implemented where appropriate.
 
 
 &rsaquo;Oversees the preparation and updating of individual Departmental Operations Manuals.
 
 
 &rsaquo;Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
 
 
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 Operational
 
 
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 &rsaquo;Ensures that all company minimum brand standards have been implemented and that optional brand standards have been implemented where appropriate.
 
 
 &rsaquo;Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
 
 
 &rsaquo;Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.
 
 
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
 
 
 &rsaquo;Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
 
 
 &rsaquo;Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
 
 
 &rsaquo;Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
 
 
 &rsaquo;Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
 
 
 &rsaquo;Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
 
 
 &rsaquo;Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
 
 
 &rsaquo;Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
 
 
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 Customer Service
 
 
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 &rsaquo;Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
 
 
 &rsaquo;Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
 
 
 &rsaquo;Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
 
 
 &rsaquo;Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
 
 
 &rsaquo;Maintains positive guest and colleague interactions with good working relationships.
 
 
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 Financial
 
 
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 &rsaquo;Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
 
 
 &rsaquo;Ensures that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise.
 
 
 &rsaquo;Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
 
 
 &rsaquo;Assists in the preparation of the Annual Business Plan for Food and Beverage.
 
 
 &rsaquo;Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
 
 
 &rsaquo;Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
 
 
 &rsaquo;Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
 
 
 &rsaquo;Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
 
 
 &rsaquo;Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
 
 
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 Personeel
 
 
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 &rsaquo;Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
 
 
 &rsaquo;Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
 
 
 &rsaquo;Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
 
 
 &rsaquo;Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they, in turn conduct annual Performance Development Discussions with their employees.
 
 
 &rsaquo;Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
 
 
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
 
 
 &rsaquo;Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
 
 
 &rsaquo;Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 
 
 &rsaquo;Provides feedback on the results of the Employee Opinion Survey and ensures that the relevant changes are implemented. The above areas of responsibility and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
</div>

Executive Chef - Arabic Speaker