Qureos Mentor

Thousand Nights Camp & Hospitality Concept LLC

Job Description: WAITER / WAITRESS &ndash; URBANO BISTRO Department: FOH (Front of House)Reports To: Head Waiter / Restaurant SupervisorLocation: MuscatJob Code:Job summary:The Waiter / Waitress is a front-of-house professional responsible for delivering warm, attentive, and efficient service to all guests throughout their dining experience. This role is the primary point of contact for guests, ensuring that all service standards are consistently executed with professionalism, enthusiasm, and attention to detail. The Waiter / Waitress takes food and beverage orders, serves meals and beverages, maintains table cleanliness, and contributes to a positive dining atmosphere. Working under the supervision of the Head Waiter and Restaurant Supervisor, this position plays a vital role in achieving guest satisfaction, supporting team goals, and upholding the restaurant's brand reputation.KEY RESPONSIBILITIES &amp; DUTIESService Excellence &amp; Guest ExperienceService Delivery:&middot; Greet guests warmly upon arrival with a genuine smile and professional demeanor.&middot; Escort guests to their tables, present menus, and provide an overview of the menu structure and daily specials.&middot; Guide guests through the ordering process, offering recommendations based on menu knowledge and guest preferences.&middot; Execute all service sequences according to established standards, (Personal)&middot; Personalized Greeting, Explain the Menu, Recommend and Take Order, Serve Food and Beverage, Oversee guest happiness, Now its time for dessert, coffee and Tea, Accurate Billing, Lond Lasting Impression&middot; Anticipate guest needs proactively, demonstrating attentiveness without being intrusive.&middot; Maintain thorough knowledge of all menu items, including:&middot; ngredients and preparation methods&middot; Flavor profiles and presentation&middot; Allergen information and dietary restrictions&middot; Dessert and Beverage options&middot; Daily specials and limited-time offerings&middot; Ensure tables are properly set, side stations are organized, and the dining area maintains a clean, inviting ambiance throughout service.Guest Relations:&middot; Build rapport with guests, remembering preferences and special occasions to personalize future visits.&middot; Respond to guest requests, questions, and concerns promptly and professionally.&middot; Handle guest complaints with empathy, seeking assistance from the Head Waiter or Supervisor when needed.&middot; Escalate any unresolved issues to the Head Waiter or Restaurant Supervisor promptly.&middot; Contribute to a welcoming atmosphere that encourages guest loyalty and repeat visits.TEAM COLLABORATION &amp; SUPPORTShift Participation:&middot; Attend pre-shift briefings to receive updates on:&middot; Daily specials and menu changes&middot; VIP guests and special reservations&middot; Service priorities and focus areas&middot; Promotions, offers, and targets&middot; 86 items and inventory updates&middot; Guest review scores and team standings&middot; Report for shifts on time, in full uniform, and ready to work.&middot; Support colleagues during peak periods, assisting with table clearing, running food, and other tasks as needed.&middot; Maintain a positive, cooperative attitude, contributing to a supportive team environment.Training &amp; Development:&middot; Participate actively in on-the-job training and development sessions.&middot; Demonstrate willingness to learn new skills, menu items, and service techniques.&middot; Seeking feedback from the Head Waiter and Supervisor to improve performance.&middot; Support the training of new team members by demonstrating correct procedures and service standards. OPERATIONAL EFFICIENCY:Order &amp; Service Coordination:&middot; Take food and beverage orders accurately using the POS system, ensuring special requests and modifications are clearly noted.&middot; Liaise with the kitchen and bar teams to ensure timely delivery of orders.&middot; Monitor order progress and communicate any delays or issues to the Head Waiter.&middot; Serve food and beverages according to service standards, including proper presentation, tray service, and table-side etiquette.&middot; Clear tables efficiently after each course, ensuring glassware, cutlery, and crockery are properly sorted for the stewarding team.&middot; Maintain awareness of table turns, waiting times, and overall dining room flow.Sales &amp; Revenue GrowthUpselling &amp; Promotion:&middot; Actively promote and upsell menu items, beverages, and specials to enhance guest experience and maximize check averages.&middot; Confidently recommend high value dishes.&middot; Support the implementation of seasonal promotions, special events, and festival activations.&middot; Contribute to achieving daily, weekly, and monthly sales targets for the outlet.Inventory &amp; Supplies Management:&middot; Monitor and maintain adequate stock levels of service supplies, including:o Menu tabso Cutlery, crockery, and glasswareo Wet tissues and condiments&middot; Report any shortages, breakages, or equipment issues to the Head Waiter promptly.&middot; Assist in receiving and organizing service supplies as directed.&middot; Support monthly inventory counts of operating equipment and supplies.Hygiene, Safety &amp; Presentation:&middot; Maintain impeccable personal grooming and uniform standards at all times.&middot; Ensure assigned tables, stations, and dining areas are clean, organized, and well-maintained throughout service.&sect; Performing the dusting, moping and scrubbing task as a side duty.&middot; Adhere to all hygiene and food safety standards, including proper handwashing, handling of food and beverages, and sanitation practices.&middot; Follow all health, safety, and security protocols, reporting any hazards or incidents to the Head Waiter immediately.&middot; Support deep cleaning activities as scheduled.ADMINISTRATION &amp; COMPLIANCE:Documentation &amp; Reporting:&middot; Maintain accurate records of orders, billing, and payments.&middot; Ensure all transactions are processed correctly through the POS system, following cash handling and payment reconciliation procedures.&middot; Report any discrepancies, voids, or errors to the Head Waiter / Supervisor promptly.&middot; Contribute to shift reports by providing feedback on service highlights, guest comments, and operational observations as requested.Policy Compliance:&middot; Adhere to all company policies, procedures, and service standards.&middot; Comply with attendance, grooming, conduct, and service delivery requirements.&middot; Uphold professional ethics and integrity in all dealings.&middot; Protect company assets, including operating equipment, supplies, and confidential information.QUALIFICATIONS &amp; EXPERIENCEEducation:&middot; Diploma or certification in Hospitality Management, Food &amp; Beverage Service, or related field is preferred.&middot; Basic food safety and hygiene certification is mandatory.Experience:&middot; Minimum 1&ndash;2 years of experience in front-of-house food and beverage service in a restaurant or hotel outlet.&middot; Experience in a high-volume, standalone restaurant is advantageous.&middot; Fresh graduates with formal hospitality training and strong service aptitude may be considered for entry-level roles.Technical Skills:&middot; Service Knowledge: Understanding of food and beverage service standards, sequences, and etiquette.&middot; Menu Familiarity: Ability to learn and retain comprehensive menu knowledge, including ingredients, preparation, and allergens.&middot; POS Systems: Proficiency in using point-of-sale systems for order entry and payment processing.&middot; Cash Handling: Basic experience with billing, payment processing, and cash reconciliation.&middot; Language Skills: Excellent spoken English; Arabic or additional languages are advantageous.WORKING CONDITIONS&middot; Based on the restaurant outlet with daily presence required during service hours.&middot; Extensive time spent standing, walking, and moving throughout the dining area during service.&middot; Flexibility working a different shift, including:&middot; Early mornings and late evenings&middot; Weekends and public holidays&middot; Split shifts as required by business volumes&middot; Extended hours during peak periods, special events, and new project launches&middot; Fast-paced, dynamic environment with multiple competing priorities.&middot; Regular interaction with guests, team members, kitchen staff, and management.&middot; Physical requirements include standing for extended periods, carrying trays, and moving between tables and service stations.Special Note: This performance role guide is not exhaustive, nor is it meant to be. Additional responsibilities and tasks may be introduced where necessary to meet the needs of the business.Job Types: Full-time, Contract Contract length: 24 monthsPay: RO180.000 per monthExperience:<ul><li>restaurant: 2 years (Required)</li></ul>

Waiter / Waitress

&middot; Receive and forward all goods and deliveries in and out of the resort to the correct point of contact/storage area.&middot; Able to follow standards for issuing and receiving stock within the area of operation.&middot; Monitor and take inventory on regular basis to compile orders based on par levels or needs.&middot; Maintain clear and organized records to ensure all reports and invoices are filed and stored properly.&middot; Monitor PAR levels for all food items to ensure proper levels are maintained for emergency requirements and to avoid shelf life.&middot; Responsible for storage of both food &amp; beverage and operational stock.&middot; Responsible for the day-to-day check on the storage facilities for upkeep and hygiene.&middot; Responsible to verify all goods arrived as per the agreed purchase order, delivery note and agreed quantity and quality have been received.&middot; Refuse acceptance of damaged, unacceptable, or incorrect items.&middot; Ensure cleanliness of all areas, keeping storage areas clean &amp; tidy&middot; Ensure all store requisitions are signed by concerned Department Heads (HODs) and approved by the Resort Manager depending upon the resort operations procedure.&middot; Prepare and raise LPO for the requisitions.&middot; Ensure the quantity requested and the quantity issued always matches.&middot; Ensure the store requisition form is signed by the person collecting the goods and entered it into the Inventory on the system.&middot; Conduct inventory audits to determine inventory levels and needs.&middot; Conduct physical stock audits on a regular basis as advised by the Finance Manager and the physical count to be tallied with the inventory count from the system&middot; Any differences between the manual count and system have to be investigated and the information to be given to the Finance Department.&middot; Assist the Accounts Payable Clerk / payable assistant in finding out any cost discrepancies.&middot; Extend all requisitions on a daily basis and update the inventory on the system&middot; Work closely with Purchasing to order and receive items and equipment.&middot; Troubleshoot any vendor delivery issues and oversee/follow up on the return process.&middot; Follow up on documentation of after-hours issues ensuring it is in accordance with established internal controls and procedures.&middot; Adhere to all Health and Safety procedures particularly relating to food and beverage items.&middot; Ensure uniform and personal appearance are clean and professional.&middot; Speak with others using clear and professional language.&middot; Keep accurate recordings of all incoming and outgoing goods.&middot; Notify the Purchase manager/supervisor of any low stock levels.&middot; Identify and report any slow-moving items to avoid over-purchasing.&middot; Verify and track received inventory and complete inventory reports and logs. Perform any other duties as assigned by the management or supervisors.. Expert knowledge on the systems software's and MS office (word, Excel).Job Type: Contract Contract length: 6 monthsPay: Up to RO230.000 per month

Hotel Storekeeper & Purchase Coordinator (Remote Location)

The HR Generalist to do the following:1. Recruitment - Sourcing, shortlisting, selection, Visa processing, Ticketing and Onboarding2. Staff Accommodation allocation, cleanliness and maintenance management3. Tracking and updating the renewals of Visa, Medical &amp; Life Insurance, Company licenses, employee passports.4. Compensation and Benefit Management and processing5. Training and Development Management6. Performance Appraisal / Review management at quarterly intervals7. Grievance Handling, Employee engagement, Employee relations, Policy &amp; Procedure design, development and update management.Job Type: Full-timePay: RO550.000 per month

HR Generalist - Hospitality Experience

The HR Generalist to do the following:1. Recruitment - Sourcing, shortlisting, selection, Visa processing, Ticketing and Onboarding2. Staff Accommodation allocation, cleanliness and maintenance management3. Tracking and updating the renewals of Visa, Medical &amp; Life Insurance, Company licenses, employee passports.4. Compensation and Benefit Management and processing5. Training and Development Management6. Performance Appraisal / Review management at quarterly intervals7. Grievance Handling, Employee engagement, Employee relations, Policy &amp; Procedure design, development and update management.Job Type: Full-timePay: RO350.000 per month

HR Executive - Hospitality Experience

Job Title : Kitchen Steward / DishwasherDepartment : Back of House (Kitchen)Reports To : Chef de Partie, Sous Chef, or Head ChefLocation :Document Code :Updated Date :Job summary:The Steward / Dishwasher is an essential member of the Back of House team responsible for maintaining the highest standards of cleanliness and hygiene throughout the kitchen and food service areas. This role ensures that all cutlery, crockery, glassware, cookware, and kitchen equipment are impeccably cleaned, sanitized, and organized for use. By maintaining a flawless and hygienic environment, the Steward directly contributes to guest satisfaction and the smooth operation of the kitchen. This position also supports the kitchen team with basic food preparation tasks and general cleaning duties, serving as a foundational role in the restaurant's success.KEY RESPONSIBILITIES &amp; DUTIESDishwashing &amp; Sanitation<ul><li>Washes dishes, glassware, flatware, cutlery, crockery, pots, pans, and cooking equipment using commercial dishwashers or by hand, ensuring all items are thoroughly cleaned and sanitized.</li><li>Inspects all items during washing and storage, removing any chipped, cracked, or broken items from circulation immediately and reporting breakages to the supervisor.</li><li>Places clean dishes, utensils, glassware, and cooking equipment in designated storage areas, ensuring they are organized, accessible, and ready for use.</li><li>Monitors dishwashing equipment, reporting any malfunctions or maintenance needs to the supervisor promptly.</li></ul>Kitchen Cleanliness &amp; Maintenance<ul><li>Maintains kitchen work areas, countertops, tables, and preparation surfaces in a clean and orderly condition throughout the shift.</li><li>Sweeps, mops, and scrubs kitchen and restaurant floors regularly throughout the shift and whenever required to prevent slips and maintain hygiene.</li><li>Cleans kitchen equipment (ovens, stoves, fryers, mixers, refrigerators) as per cleaning schedules, ensuring grease and food residue are removed.</li><li>Cleans garbage cans and bins with water. Ensuring they are sanitized and odor-free. Sorts and removes trash, placing it in designated pickup areas.</li><li>Participates in deep cleaning activities as scheduled, including walls, ceilings, vents, and hard-to-reach areas.</li></ul>Operational Support<ul><li>Assists in cleaning or preparing various foods for cooking or serving under the guidance of kitchen staff, including basic vegetable washing, peeling, and cutting as skills develop.</li><li>Receives, organizes, and stores supplies upon delivery, ensuring proper rotation and labeling. Transfers supplies or equipment between storage and work areas by hand or using hand trucks.</li><li>Performs proper store pick-ups as required, ensuring all necessary supplies are retrieved and delivered to the appropriate sections.</li><li>Stocks supply such as food, utensils, napkins, and other items in serving stations, cupboards, refrigerators, or designated areas.</li><li>Loads or unloads trucks that deliver or pick up food, supplies, or equipment.</li></ul>Safety &amp; Compliance<ul><li>Ensures proper use of all PPE (gloves, goggles, aprons, non-slip shoes) when handling chemicals or performing cleaning tasks.</li><li>Demonstrates thorough knowledge of cleaning chemicals, including proper dilution ratios, application methods, and safety precautions.</li><li>Reports any safety hazards, spills, or equipment issues immediately to the supervisor.</li><li>Follows all restaurant policies, procedures, and service standards, including health, safety, and hygiene regulations.</li></ul>Additional Responsibilities:<ul><li>Busser Support: May assist front-of-house team with clearing tables during peak periods to maintain turnover efficiency.</li></ul>&middot; Cross-Training: Demonstrates willingness to be cross-trained in basic food preparation and kitchen support tasks to provide operational flexibility.&middot; Inventory Assistance: Assists with periodic stock takes of cleaning supplies, disposables, and other steward-controlled inventory.&middot; Equipment Organization: Maintains organized storage of cleaning equipment, chemicals, and supplies, ensuring they are labeled, secure, and accessible only to authorized personnel.KEY SKILLS AND REQUIREMENTSQualifications &amp; Experience<ul><li>Education: No formal education required; on-the-job training provided.</li><li>Experience: Previous experience in a kitchen or cleaning role is an advantage but not mandatory. Entry-level candidates are welcome.</li></ul>Technical Skills<ul><li>Cleaning Knowledge: Understanding of cleaning methods, sanitation procedures, and proper use of cleaning chemicals.</li><li>Equipment Operation: Ability to operate commercial dishwashing equipment safely and efficiently.</li><li>Chemical Safety: Knowledge of safe chemical handling, dilution, and storage practices.</li><li>Physical Capability: Ability to perform physically demanding tasks consistently.</li></ul>Physical Requirements<ul><li>Lifting: Ability to lift up to 50 lbs (22.7 kg) maximum.</li><li>Carrying: Frequent lifting and/or carrying of items up to 20 lbs (9 kg).</li><li>Standing/Walking: May require significant standing, walking, and moving throughout the shift.</li><li>Mobility: Ability to bend, stoop, reach, and perform repetitive motions.</li></ul>Personal Attributes<ul><li>Commitment: Reliable, punctual, and committed to maintaining high cleanliness standards.</li><li>Initiative: Takes initiative to identify cleaning needs and complete tasks without constant direction.</li><li>Following Instructions: Ability to follow instructions accurately and consistently.</li><li>Teamwork: Works collaboratively with kitchen and service teams, demonstrating respect and support.</li><li>Attention to Detail: Meticulous in cleaning, ensuring no spot or residue is left behind.</li><li>Work Ethic: Strong work ethic with the ability to work efficiently under pressure.</li><li>Adaptability: Flexible and willing to assist with additional tasks as required.</li></ul>WORKING CONDITIONS<ul><li>Physical Demands:</li><li>Ability to stand for extended periods (10&ndash;12 hours per shift).</li><li>Ability to lift and carry heavy items up to 50 lbs / 22.7 kg regularly.</li><li>Frequent bending, stooping, reaching, and repetitive motions (scrubbing, lifting, pushing).</li><li>Environment:</li><li>Fast-paced kitchen environment with exposure to:</li><li>Hot and humid conditions (near dishwashing equipment, ovens).</li><li>Wet and slippery floors.</li><li>Loud noise levels from dishwashing and kitchen equipment.</li><li>Cleaning chemicals and detergents.</li><li>Hot water and steam.</li><li>Work Schedule:</li><li>Flexibility: Must be willing to work a flexible schedule, including early mornings, late evenings, weekends, public holidays, and split shifts as required by the business.</li><li>Hours: Full-time position, typically 60 hours per week.</li><li>Uniform:</li><li>Must maintain a clean uniform (apron, non-slip safety shoes, gloves) as provided or specified by the company.</li><li>PPE (personal protective equipment) must be worn when handling chemicals or performing specific tasks.</li><li>Certifications:</li><li>Food Handler&rsquo;s Certificate / Food Safety Certification is an advantage but not mandatory; it may be required to obtain within 6 months from the date of joining.</li></ul>Special Note: This performance role guide is not exhaustive, nor is it meant to be. Additional responsibilities and tasks may be introduced where necessary to meet the needs of the business.Job Types: Full-time, Contract Contract length: 24 monthsPay: From RO110.000 per monthApplication Question(s):<ul><li>Do u have knowledge of the washing chemical ?</li></ul>

Dishwasher / Kitchen Steward (Prefer candidates in Oman)

Thousand Nights Collection (Hotels) &amp; Hospitality Concepts (Restaurants)&middot; Department: Finance&middot;Reports To: Financial Controller&middot;Location: Head Office (with occasional property visits)&middot;Job Code: TNC-HO-AP01Position SummaryThe Accounts Payable Accountant is the custodian of the organization's vendor relationships and payment integrity, responsible for the accurate, timely, and compliant processing of all outgoing payments across our diverse hospitality portfolio. This role demands specialized expertise in managing the complex procurement needs of both hotel operations and restaurant/kitchen environments, ensuring suppliers ranging from global food purveyors to luxury amenity providers are paid accurately while maintaining strict financial controls. The incumbent safeguards company assets through meticulous verification and serves as a critical partner to operational teams in maintaining uninterrupted supply chains for our guest experiences.Key Responsibilities &amp; Duties&middot; End-to-End Payment Processing:&middot;Process full-cycle accounts payable for all entities: verify invoices, obtain proper approvals, code expenses, and prepare payments via check, wire transfer, and online banking.&middot;Manage payment cycles for distinct operational needs:&middot;Hotel Operations:Utility bills, linen/amenity suppliers, maintenance contracts, technology licenses, insurance premiums.&middot;Restaurant/Kitchen Operations:Food &amp; beverage purveyors, specialty importers, kitchen equipment leases, smallware suppliers, beverage distributors.&middot;Handle recurring payments (rent, software subscriptions, service contracts) and employee expense reimbursements with strict adherence to policy.&middot;Ensure all payments are executed within agreed vendor terms to optimize cash flow and maintain supplier relationships.&middot;Invoice Verification &amp; Three-Way Matching:&middot;Perform rigorous three-way matching for all purchase order-based invoices: Purchase Order (PO) &rarr; Goods Received Note (GRN) &rarr; Supplier Invoice.&middot; Investigate and resolve discrepancies between purchase orders, delivery receipts, and invoices in collaboration with the Purchase Manager, Store Manager, and receiving teams.&middot;Verify pricing, quantities, and calculations on all invoices, particularly for volatile commodity items (fresh produce, seafood, meats).&middot;Review and process credit memos and supplier debit notes accurately.&middot;Vendor Management &amp; Master File Integrity:&middot;Maintain and update the vendor master file, ensuring accurate banking details, W-9/1099 information (or local tax equivalents), and payment terms.&middot;Serve as the primary point of contact for vendor payment inquiries, resolving issues professionally and promptly.&middot;Conduct periodic vendor statement reconciliations.&middot;Support the onboarding of new vendors by collecting required documentation (tax certificates, trade licenses).&middot;Month-End Closing &amp; Accruals:&middot;Perform accurate and timely month-end closing procedures for the AP module.&middot; Prepare and post month-end accruals for goods received but not invoiced (GRNI), particularly critical for F&amp;B cost of sales.&middot;Reconcile the accounts payable ledger to the general ledger.&middot;Provide supporting schedules and analysis for the Financial Controller.&middot; Compliance, Controls &amp; Reporting:&middot;Enforce and adhere to the company's delegation of authority (DOA) matrix for payment approvals.&middot;Ensure compliance with sales/use tax regulations on applicable purchases.&middot; Maintain an organized and secure filing system (electronic and physical) for all AP documents, ensuring easy retrieval for audits.&middot;Prepare aged payable reports, cash flow forecasts for upcoming payments, and other ad-hoc management reports.&middot;Actively support internal and external audit processes by providing requested documentation and explanations.&middot;Process Improvement &amp; Departmental Support:&middot;Identify opportunities to streamline AP processes through automation or procedural enhancements.&middot;Assist operational departments with vendor payment status inquiries and invoice research.&middot;Work closely with the Purchase Department to ensure the procure-to-pay cycle is efficient and controlled.&middot;Train new department staff on AP policies and systems as needed.Qualifications &amp; Experience&middot;Education:&middot;Bachelor's degree in Accounting, Finance, or related field.&middot;Diploma in Accounting with substantial relevant experience will be considered.&middot; Experience:&middot;Minimum of 3-5 years of experience in a high-volume Accounts Payable role.&middot; Required: Experience within the hospitality industry, specifically with exposure to hotel and restaurant/F&amp;B procurement cycles.&middot;Experience with inventory-linked payables and cost of goods sold accounting is essential.&middot;Proven experience with automated AP workflows and electronic payment systems.Technical Skills &amp; Competencies&middot;Minimum of 3-5 years of experience in a high-volume Accounts Payable role.&middot; Required: Experience within the hospitality industry, specifically with exposure to hotel and restaurant/F&amp;B procurement cycles.&middot;Experience with inventory-linked payables and cost of goods sold accounting is essential.&middot;Proven experience with automated AP workflows and electronic payment systems.Performance Metrics (KPIs)&middot;Payment Accuracy: Achieve &gt;99.5% error-free payment processing.&middot;Timeliness: Process &gt;95% of approved invoices for payment within established service level agreements (SLAs).&middot;Discount Capture: Capture 100% of early payment discounts offered by vendors.&middot; Process Efficiency: Maintain a low cost-per-invoice processed.&middot;Vendor Satisfaction: Positive feedback from key suppliers regarding payment processes and communications.&middot;Working Conditions&middot;This is a head office-based role with standard working hours, though flexibility is required during month-end and year-end closing periods.&middot;High-volume, computer-intensive work requiring prolonged concentration.&middot; Environment is deadline-driven, with multiple weekly payment runs and monthly closing schedules.&middot;Regular interaction with procurement, receiving, and operational department staff.Job Types: Full-time, Permanent, Contract Contract length: 24 monthsPay: Up to RO250.000 per monthEducation:<ul><li>Master's (Preferred)</li></ul>Experience:<ul><li>Accounts Clerk: 2 years (Required)</li></ul>Language:<ul><li>English, Hindi (Required)</li></ul>

Accounts Payable

Join Thousand Nights Camp & Hospitality Concept LLC and explore 6   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.