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assistant banquet director

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 #BeLimitless
 
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
 
 
 Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
 
 
 
 Job Description
 
 
 
 
 Job Purpose
 
 
 
 The Assistant Banquet Director supports the Director of Banquets in overseeing the banquet and events operations, ensuring exceptional service delivery and operational excellence. This role plays a critical part in executing departmental strategies, driving the performance of the banquet team, and aligning daily operations with the broader vision for guest experience and revenue growth.
 
 
 Key responsibilities include assisting in the achievement of banquet-specific revenue and profitability goals, maintaining superior standards of service and presentation, supporting cost control and expense management initiatives, and fostering a collaborative, high-performing team culture. The Assistant Banquet Director contributes actively to the recruitment, development, and retention of talented banquet professionals, while encouraging creativity and innovation in event execution and setup. This position ensures operational consistency, guest satisfaction, and the continued success and reputation of the hotel's banquet and events offerings.
 
 
 
 OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS
 
 
 
 <ul>
 <li>
 Supports the strategic direction of the banquet and events division in coordination with the Director of Banquets, Managing Director, Hotel Manager, Executive Assistant Manager &ndash; F&amp;B, and Executive Chef.
 </li>
 <li>
 Assists in defining and assigning operational responsibilities for banquet setup, service delivery, and post-event follow-up, ensuring clear communication with team members.
 </li>
 <li>
 Helps drive financial performance and improve operational efficiency within the banquet department through proactive support and hands-on supervision.
 </li>
 <li>
 Contributes to the preparation and monitoring of banquet revenue goals, event forecasts, and expense budgets; provides input and recommends operational adjustments when required.
 </li>
 <li>
 Reviews daily and monthly financial performance reports to identify trends and opportunities for improvement, proposing corrective actions to the Director of Banquets.
 </li>
 <li>
 Tracks market trends related to banquet offerings, providing recommendations to ensure menu and event styles remain competitive and appealing to guests.
 </li>
 <li>
 Oversees banquet inventory control, assists in monthly reconciliations, and ensures accurate tracking of supplies and equipment.
 </li>
 <li>
 Works alongside the Executive Assistant Manager &ndash; F&amp;B and Executive Chef to support food cost control initiatives specific to banquet operations.
 </li>
 <li>
 Coordinates with the Finance Department to help maintain compliance with financial policies, procurement guidelines, and inventory systems.
 </li>
 <li>
 Ensures banquet service standards are met at every function, supporting a consistent and high-quality guest experience.
 </li>
 <li>
 Conducts daily inspections of banquet venues and back-of-house areas to identify and resolve operational issues promptly.
 </li>
 <li>
 Monitors food and beverage quality, presentation, and service standards during banquet events, ensuring consistency and guest satisfaction.
 </li>
 <li>
 Promotes creativity and innovation in banquet themes and event setups, contributing to memorable guest experiences.
 </li>
 <li>
 Ensures team adherence to hygiene (HACCP/Food Safety), fire safety, and emergency procedures during all event operations.
 </li>
 <li>
 Assists in interpreting daily banquet financial summaries and supports data-driven decision-making within the department.
 </li>
 <li>
 Facilitates communication between banquet staff and executive leadership by sharing key updates and aligning operational goals.
 </li>
 <li>
 Leads or participates in pre-shift briefings, monthly departmental meetings, and event planning sessions to support team coordination.
 </li>
 <li>
 Participates in leadership meetings, including Department Head Briefings and P&amp;L reviews, as assigned by the Director of Banquets.
 </li>
 <li>
 Monitors and maintains controls over requisitions, purchase orders, and inventory usage for banquet operations.
 </li>
 <li>
 Assists in managing food and beverage costs, ensuring alignment with budgetary and profitability targets.
 </li>
 <li>
 Interacts with clients and event attendees to gather feedback, support issue resolution, and contribute to guest retention and satisfaction.
 </li>
 <li>
 Oversees scheduling of casual labor and reviews banquet overtime requests, ensuring alignment with staffing budgets and operational needs.
 
 
 </li>
 </ul>
 
 MARKETING PLAN AND REVENUE MANAGEMENT
 
 
 
 <ul>
 <li>
 Collaborates with the Sales &amp; Marketing team to support initiatives that enhance visibility and media exposure of banquet and event services across local and international platforms.
 </li>
 <li>
 Assists in preparing accurate forecasts related to banquet and catering financial performance, ensuring alignment with departmental goals.
 </li>
 <li>
 Monitors and helps control operational expenses in banquet services, focusing on cost-efficiency while maintaining high service standards and guest satisfaction.
 </li>
 <li>
 Partners with the Finance team to regularly review banquet financial results and supports the implementation of corrective actions when performance variances occur.
 </li>
 <li>
 Provides input into the development of departmental budgets, forecasts, and capital expenditure (CAPEX) plans for the banquet division.
 </li>
 <li>
 Supports the review of monthly P&amp;L statements, contributing data and commentary to the Director of Banquets or Hotel Management team as needed.
 </li>
 <li>
 Assists in tracking and evaluating banquet business strategies, monitoring progress toward key performance targets and operational benchmarks.
 </li>
 <li>
 Works closely with the Executive Assistant Manager &ndash; F&amp;B, Executive Chef, and Hotel leadership to contribute to the annual banquet promotional calendar and menu planning.
 </li>
 <li>
 Evaluates current banquet service models and processes, offering suggestions to enhance service efficiency, operational flow, and overall guest experience.
 </li>
 <li>
 Contributes to publicity efforts aimed at maintaining and strengthening the banquet department's reputation and market presence.
 </li>
 <li>
 Supports the Marketing team in the execution of promotional campaigns and event packages designed to boost banquet sales and bookings.
 </li>
 <li>
 Assists the Director of Banquets in staff recruitment, onboarding, and training, while helping oversee task assignments, performance evaluations, recognition programs, and professional conduct within the banquet team.
 </li>
 <li>
 Helps resolve guest and employee concerns promptly and in accordance with hotel policies, upholding service excellence and operational professionalism.
 
 
 </li>
 </ul>
 
 Management and Leadership
 
 
 
 <ul>
 <li>
 Is a mentor and role model
 </li>
 <li>
 Brings proactive, innovative thinking with strong knowledge of food &amp; beverage operations and evolving market trends relevant to banquet and event services.
 </li>
 <li>
 Provides hands-on leadership by actively supporting banquet operations during key events and service periods to ensure smooth execution and guest satisfaction.
 </li>
 <li>
 Supports and motivates the team to consistently uphold service standards through a collaborative leadership approach; facilitates regular team briefings, training sessions, and skills assessments to drive continuous improvement.
 </li>
 <li>
 Fosters a positive team culture focused on achieving departmental goals and promoting strong collaboration across all banquet roles.
 </li>
 <li>
 Participates in the performance management process by coaching team members, identifying talent for development, and addressing performance concerns promptly and constructively.
 </li>
 <li>
 Demonstrates cultural sensitivity and emotional intelligence when supporting team members, ensuring fairness, transparency, and empathy in all interactions.
 </li>
 <li>
 Assists in coaching and preparing banquet supervisors and managers for career advancement within a 12&ndash;24 month development timeline.
 </li>
 <li>
 Monitors colleague performance to ensure adherence to hotel policies, SOPs, and service protocols, taking corrective action where necessary.
 </li>
 <li>
 Upholds the highest standards of professional conduct, discipline, and ethical behavior within the department, fostering a respectful and motivated work environment.
 </li>
 <li>
 Regularly observes team members' grooming, punctuality, and on-the-job behavior to ensure brand standards are met.
 </li>
 <li>
 Collects performance feedback from banquet managers and provides direct input based on personal observation to support staff development and accountability.
 </li>
 <li>
 Participates in conducting formal performance appraisals, and, when required, assists with executing disciplinary procedures in accordance with hotel policies.
 </li>
 <li>
 Helps maintain a safe and secure environment for both guests and banquet staff during all functions and event operations.
 </li>
 <li>
 Supports recruitment activities for the banquet division, helping to identify, interview, and onboard high-potential candidates.
 </li>
 <li>
 Ensures all banquet staff consistently adhere to Raffles &amp; Fairmont grooming, hygiene, and presentation standards.
 
 
 </li>
 </ul>
 
 TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM
 
 
 
 <ul>
 <li>
 Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions
 </li>
 <li>
 Ensures that colleagues are aware of hotel rules and regulations
 </li>
 <li>
 Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene
 </li>
 <li>
 Follows and monitors departmental training plan and calendar
 </li>
 <li>
 Works closely with F&amp;B Departmental Trainer to retain, develop and motivate team members
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Profile
 
 
 
 
 Knowledge And Experience
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree in Hospitality Management or a relevant discipline
 </li>
 <li>
 8+ years of experience in luxury hotels or resorts, leading large-capacity banquet events and outside catering services
 </li>
 <li>
 Prior work experience in Middle East is essential
 </li>
 <li>
 Accustomed to and comfortable with media exposure
 </li>
 <li>
 Strong working knowledge of Microsoft Office
 </li>
 <li>
 Fluency in English language is required; Due to the nature of the role, fluency in Arabic language is essential
 </li>
 <li>
 Thrives in large scale operation and high-volume operation
 </li>
 <li>
 Enjoys working in multi-cultural environment
 
 
 </li>
 </ul>
 
 Competencies
 
 
 
 <ul>
 <li>
 Extrovert, sociable, and avid representing Food &amp; Beverage and the Raffles &amp; Fairmont brands
 </li>
 <li>
 Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders
 </li>
 <li>
 Service oriented with an eye for details, passion and innovative for Food &amp; Beverage
 </li>
 <li>
 Ability to work effectively and contribute in a team across divisional borders
 </li>
 <li>
 Good presentation and influencing skills
 </li>
 <li>
 Able to work and thrive within a culturally diverse environment
 </li>
 <li>
 Flexible and able to embrace and respond to change effectively
 </li>
 <li>
 Ability to work independently and has good initiative in dynamic environment
 </li>
 <li>
 Self-motivated and energetic, able to set priorities
 </li>
 <li>
 Flexible and adaptable to different working locations
 </li>
 <li>
 Inspiring and people person
 </li>
 <li>
 Commitment to professional values &ndash; brand conscious
 </li>
 <li>
 Visionary - able to lead the team to continuous improvement
 </li>
 <li>
 Innovates and sets trends
 </li>
 <li>
 Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride
 </li>
 <li>
 Builds strong rapport and coordinated approach
 </li>
 </ul>
</div>
 <div id='job-id'>Job Id: +FZcGk7t0sIOdRodZrFggmJpTu2wXL+XjMrt/53OvgqoKF2I1tgENrmfE8arRD3QxrinZIeRFcPZxpxLnjsuWLkoieNBkYN+hyaGVs6RPXcIWWgSvVjzd1bHEk1LKiRKv6rRnTukdCthPtZIFqp5ojDJtHs02ochgxMx8YqPG5bZSF0=</div>

Assistant Banquet Director

Raffles

<div>Company Description 
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 
Job Description 
Job Purpose 
The Assistant Banquet Director supports the Director of Banquets in overseeing the banquet and events operations, ensuring exceptional service delivery and operational excellence. This role plays a critical part in executing departmental strategies, driving the performance of the banquet team, and aligning daily operations with the broader vision for guest experience and revenue growth. 
Key responsibilities include assisting in the achievement of banquet-specific revenue and profitability goals, maintaining superior standards of service and presentation, supporting cost control and expense management initiatives, and fostering a collaborative, high-performing team culture. The Assistant Banquet Director contributes actively to the recruitment, development, and retention of talented banquet professionals, while encouraging creativity and innovation in event execution and setup. This position ensures operational consistency, guest satisfaction, and the continued success and reputation of the hotel's banquet and events offerings. 
OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS<ul><li>
Supports the strategic direction of the banquet and events division in coordination with the Director of Banquets, Managing Director, Hotel Manager, Executive Assistant Manager &ndash; F&amp;B, and Executive Chef.</li><li>
Assists in defining and assigning operational responsibilities for banquet setup, service delivery, and post-event follow-up, ensuring clear communication with team members.</li><li>
Helps drive financial performance and improve operational efficiency within the banquet department through proactive support and hands-on supervision.</li><li>
Contributes to the preparation and monitoring of banquet revenue goals, event forecasts, and expense budgets; provides input and recommends operational adjustments when required.</li><li>
Reviews daily and monthly financial performance reports to identify trends and opportunities for improvement, proposing corrective actions to the Director of Banquets.</li><li>
Tracks market trends related to banquet offerings, providing recommendations to ensure menu and event styles remain competitive and appealing to guests.</li><li>
Oversees banquet inventory control, assists in monthly reconciliations, and ensures accurate tracking of supplies and equipment.</li><li>
Works alongside the Executive Assistant Manager &ndash; F&amp;B and Executive Chef to support food cost control initiatives specific to banquet operations.</li><li>
Coordinates with the Finance Department to help maintain compliance with financial policies, procurement guidelines, and inventory systems.</li><li>
Ensures banquet service standards are met at every function, supporting a consistent and high-quality guest experience.</li><li>
Conducts daily inspections of banquet venues and back-of-house areas to identify and resolve operational issues promptly.</li><li>
Monitors food and beverage quality, presentation, and service standards during banquet events, ensuring consistency and guest satisfaction.</li><li>
Promotes creativity and innovation in banquet themes and event setups, contributing to memorable guest experiences.</li><li>
Ensures team adherence to hygiene (HACCP/Food Safety), fire safety, and emergency procedures during all event operations.</li><li>
Assists in interpreting daily banquet financial summaries and supports data-driven decision-making within the department.</li><li>
Facilitates communication between banquet staff and executive leadership by sharing key updates and aligning operational goals.</li><li>
Leads or participates in pre-shift briefings, monthly departmental meetings, and event planning sessions to support team coordination.</li><li>
Participates in leadership meetings, including Department Head Briefings and P&amp;L reviews, as assigned by the Director of Banquets.</li><li>
Monitors and maintains controls over requisitions, purchase orders, and inventory usage for banquet operations.</li><li>
Assists in managing food and beverage costs, ensuring alignment with budgetary and profitability targets.</li><li>
Interacts with clients and event attendees to gather feedback, support issue resolution, and contribute to guest retention and satisfaction.</li><li>
Oversees scheduling of casual labor and reviews banquet overtime requests, ensuring alignment with staffing budgets and operational needs.</li></ul> 
MARKETING PLAN AND REVENUE MANAGEMENT
<ul><li>Collaborates with the Sales &amp; Marketing team to support initiatives that enhance visibility and media exposure of banquet and event services across local and international platforms.</li><li>
Assists in preparing accurate forecasts related to banquet and catering financial performance, ensuring alignment with departmental goals.</li><li>
Monitors and helps control operational expenses in banquet services, focusing on cost-efficiency while maintaining high service standards and guest satisfaction.</li><li>
Partners with the Finance team to regularly review banquet financial results and supports the implementation of corrective actions when performance variances occur.</li><li>
Provides input into the development of departmental budgets, forecasts, and capital expenditure (CAPEX) plans for the banquet division.</li><li>
Supports the review of monthly P&amp;L statements, contributing data and commentary to the Director of Banquets or Hotel Management team as needed.</li><li>
Assists in tracking and evaluating banquet business strategies, monitoring progress toward key performance targets and operational benchmarks.</li><li>
Works closely with the Executive Assistant Manager &ndash; F&amp;B, Executive Chef, and Hotel leadership to contribute to the annual banquet promotional calendar and menu planning.</li><li>
Evaluates current banquet service models and processes, offering suggestions to enhance service efficiency, operational flow, and overall guest experience.</li><li>
Contributes to publicity efforts aimed at maintaining and strengthening the banquet department's reputation and market presence.</li><li>
Supports the Marketing team in the execution of promotional campaigns and event packages designed to boost banquet sales and bookings.</li><li>
Assists the Director of Banquets in staff recruitment, onboarding, and training, while helping oversee task assignments, performance evaluations, recognition programs, and professional conduct within the banquet team.</li><li>
Helps resolve guest and employee concerns promptly and in accordance with hotel policies, upholding service excellence and operational professionalism.</li></ul> 
Management and Leadership
<ul><li>Is a mentor and role model</li></ul><ul><li>
Brings proactive, innovative thinking with strong knowledge of food &amp; beverage operations and evolving market trends relevant to banquet and event services.</li><li>
Provides hands-on leadership by actively supporting banquet operations during key events and service periods to ensure smooth execution and guest satisfaction.</li><li>
Supports and motivates the team to consistently uphold service standards through a collaborative leadership approach; facilitates regular team briefings, training sessions, and skills assessments to drive continuous improvement.</li><li>
Fosters a positive team culture focused on achieving departmental goals and promoting strong collaboration across all banquet roles.</li><li>
Participates in the performance management process by coaching team members, identifying talent for development, and addressing performance concerns promptly and constructively.</li><li>
Demonstrates cultural sensitivity and emotional intelligence when supporting team members, ensuring fairness, transparency, and empathy in all interactions.</li><li>
Assists in coaching and preparing banquet supervisors and managers for career advancement within a 12&ndash;24 month development timeline.</li><li>
Monitors colleague performance to ensure adherence to hotel policies, SOPs, and service protocols, taking corrective action where necessary.</li><li>
Upholds the highest standards of professional conduct, discipline, and ethical behavior within the department, fostering a respectful and motivated work environment.</li><li>
Regularly observes team members' grooming, punctuality, and on-the-job behavior to ensure brand standards are met.</li><li>
Collects performance feedback from banquet managers and provides direct input based on personal observation to support staff development and accountability.</li><li>
Participates in conducting formal performance appraisals, and, when required, assists with executing disciplinary procedures in accordance with hotel policies.</li><li>
Helps maintain a safe and secure environment for both guests and banquet staff during all functions and event operations.</li><li>
Supports recruitment activities for the banquet division, helping to identify, interview, and onboard high-potential candidates.</li><li>
Ensures all banquet staff consistently adhere to Raffles &amp; Fairmont grooming, hygiene, and presentation standards.</li></ul> 
TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM
<ul><li>Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions</li><li>
Ensures that colleagues are aware of hotel rules and regulations</li><li>
Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene</li><li>
Follows and monitors departmental training plan and calendar</li><li>
Works closely with F&amp;B Departmental Trainer to retain, develop and motivate team members</li></ul> 

Qualifications 
Profile 
Knowledge and Experience<ul><li>
Bachelor&rsquo;s Degree in Hospitality Management or a relevant discipline</li><li>
8+ years of experience in luxury hotels or resorts, leading large-capacity banquet events and outside catering services</li><li>
Prior work experience in Middle East is essential</li><li>
Accustomed to and comfortable with media exposure</li><li>
Strong working knowledge of Microsoft Office</li><li>
Fluency in English language is required; Due to the nature of the role, fluency in Arabic language is essential</li><li>
Thrives in large scale operation and high-volume operation</li><li>
Enjoys working in multi-cultural environment</li></ul> 
Competencies<ul><li>
Extrovert, sociable, and avid representing Food &amp; Beverage and the Raffles &amp; Fairmont brands</li><li>
Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders</li><li>
Service oriented with an eye for details, passion and innovative for Food &amp; Beverage</li><li>
Ability to work effectively and contribute in a team across divisional borders</li><li>
Good presentation and influencing skills</li><li>
Able to work and thrive within a culturally diverse environment</li><li>
Flexible and able to embrace and respond to change effectively</li><li>
Ability to work independently and has good initiative in dynamic environment</li><li>
Self-motivated and energetic, able to set priorities</li><li>
Flexible and adaptable to different working locations</li><li>
Inspiring and people person</li><li>
Commitment to professional values &ndash; brand conscious</li><li>
Visionary - able to lead the team to continuous improvement</li><li>
Innovates and sets trends</li><li>
Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride</li><li>
Builds strong rapport and coordinated approach</li></ul></div> <div id='job-id'>Job Id: QZfjNh3SY/ZGVCvIhmUr+g62suS8cL298+TAkDzXLhhnR0ejOA9jR8A76ZI+3IUnpjgpizs9GUUnDeO8ZF1eyiDFdUQJNp5hJsmKyQ7RUOzjnrJUmyh8gSmQ7xu2nj/ACjkDmtkANwpbAZF59aTpUYkO</div>

Rixos

<div>Company Description 
The Iconic Rixos Gulf Hotel Doha introduces a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as Director of Food and Beverage and build your career with us. 
Job Description 
Job Description includes but not limited:<ul><li>
To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li>
To co&#8209;ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&amp;E requirements in line with the compilation of the Annual Business Plan.</li><li>
To monitor all costs and recommend measures to control them.</li><li>
To ensure that the Department Operational Budget is strictly adhered to.</li><li>
To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.</li><li>
To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.</li><li>
To represent the Food and Beverage Department on the hotel's Executive Committee.</li><li>
To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.</li><li>
To monitor service and food and beverage standards in all outlets and banquets.</li><li>
To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.</li><li>
To handle all guest complaints, requests and enquiries on food, beverage and service.</li><li>
To establish a rapport with guests maintaining good customer relationship.</li><li>
To ensure that all Departmental Operations Manuals are prepared and updated.</li><li>
To co&#8209;ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.</li></ul> 

Qualifications 
<ul><li>
Bachelor&rsquo;s degree in Hospitality Management, Business Administration, or a related field.</li><li>
Experience in a senior food and beverage management role, preferably in a luxury hotel environment.</li><li>
Strong financial acumen with experience in budgeting, forecasting, and financial analysis.</li><li>
Excellent leadership and interpersonal skills, with the ability to inspire and motivate a diverse team.</li><li>
Exceptional communication skills, both written and verbal.</li><li>
Proficiency in hospitality management software and Microsoft Office Suite.</li><li>
In-depth knowledge of food and beverage trends, operations, and best practices.</li><li>
Ability to work flexible hours, including evenings, weekends, and holidays as required.</li></ul></div> <div id='job-id'>Job Id: il4zvMobI60rRMe1HIYjqQ/SnKyNhHuCFgvtmbNBsodEbZ6Ty4FkUUBb9qyHw13UVrHD4iQSZGAghAF4Hc4OL6m46SKJgNvt2Ype/VO0tzI/11kliCuXVDAS13+BD+wKt+X/VN26fh0TWMGmwLhlJJOxeXTL</div>

Director of Food and Beverage

Park Hyatt Doha

<div><div>Summary<div>
Park Hyatt Doha is seeking a dynamic and experienced Director of Food &amp; Beverage to lead and elevate our F&amp;B operations. This role requires a forward-thinking professional who can drive strategic growth, deliver exceptional guest experiences, and inspire high-performing teams across all outlets. The ideal candidate will bring creativity, leadership, and a strong business acumen to further enhance the reputation of our luxury hospitality.</div></div><div>
Qualifications<div><ul><li>
Minimum of 8&ndash;10 years of progressive experience in Food &amp; Beverage operations, with at least 3 years in a senior leadership role within luxury hotels or resorts</li><li>
Strong background in restaurant and bar operations, banquet service, and culinary collaboration</li><li>
Proven ability to lead, motivate, and develop high-performing teams</li><li>
Solid understanding of financial management, budgeting, and cost control</li><li>
Experience in concept development, menu engineering, and guest experience enhancement</li> 
<li>
Strong knowledge of health, safety, and hygiene standards (HACCP/ISO preferred)</li><li>
Degree in Hospitality Management, Business Administration, or a related field</li><li>
International experience and pre-opening exposure are strong advantage.</li><li>
Fluent in English (Arabic or other languages is a plus)</li></ul>
If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity. 
Apply today and start your journey with us! 
________________________________________ 
Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</div></div></div> <div id='job-id'>Job Id: sS7gQMU6f/n1RSo/PInpGBmpGicPmIG+9Mj1PvfpEL05R1Tg8teeMA9KeGPjDdK7ilC73b1rLDd6n5TqHExMJh6sZbuklZ5YiLs+/EpTNgpDPOJYirE+5tNTlg==</div>

DIRECTOR OF FOOD & BEVERAGE

<div><div>Summary<div>
Park Hyatt Doha is looking for a dedicated and service-oriented Shift Leader &ndash; Events to join our Food and Beverage team. In this role, you will be responsible for supervising event setups, coordinating with internal teams, and ensuring flawless execution of all banquet and event functions.</div></div><div>
Qualifications<div><ul><li>
Minimum 2&ndash;3 years of experience in banquets/events operations within a luxury hotel</li><li>
Strong leadership and organizational skills</li><li>
Excellent communication and problem-solving abilities</li><li>
Flexible to work in shifts, including weekends and holidays</li><li>
Knowledge of banquet setups and event service standards</li></ul>
If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity. 
Apply today and start your journey with us! 
________________________________________ 
Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</div></div></div> <div id='job-id'>Job Id: 5XHna6khpYe4Wq7EGeYyQV4qKojQvwdRYXUp+4WrKyhu/Y5ONoFfFiMPS1sgfnkNT1RctCTjTf55+r5QdPnNT6cWSn/i7j8TeG1AYyfRQH24xs+WvZYeoITGSw==</div>

SHIFT LEADER - EVENTS

IHG Hotels & Resorts

<div>
 
 About Us
 
 
 
 As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental&reg; brand.
 
 
 Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.
 
 
 If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.
 
 
 Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach &amp; Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.
 
 
 Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.
 
 
 Your Day to Day
 
 
 As the Chef de Cuisine &ndash; Banquets, you will oversee all culinary aspects of our banquet operations, ensuring high-quality food production, presentation, and consistency for events of all scales. You will lead a dedicated team, innovate menus tailored to client needs, and work closely with the Events and F&amp;B teams to deliver exceptional guest experiences.
 
 
 
 Key Responsibilities:
 
 
 
 <ul>
 <li>
 Lead and manage the banquet kitchen team, ensuring smooth and efficient operations.
 </li>
 <li>
 Design and execute banquet menus aligned with brand standards and client expectations.
 </li>
 <li>
 Maintain the highest standards of food quality, hygiene, and safety.
 </li>
 <li>
 Control food costs through efficient inventory management and waste reduction.
 </li>
 <li>
 Collaborate with the Events and Sales teams to customize offerings for weddings, corporate functions, and VIP occasions.
 </li>
 <li>
 Train, motivate, and develop culinary team members, fostering a culture of excellence and teamwork.
 </li>
 <li>
 Ensure compliance with health, safety, and HACCP regulations.
 
 
 </li>
 </ul>
 
 What We Need From You
 
 
 
 <ul>
 <li>
 Minimum 5 years of experience in a senior culinary role within a luxury hotel or large-scale banquet operation.
 </li>
 <li>
 Proven leadership experience managing diverse kitchen teams in high-volume environments.
 </li>
 <li>
 Expertise in international cuisine with a flair for creativity and presentation.
 </li>
 <li>
 Strong organizational, time management, and communication skills.
 </li>
 <li>
 HACCP certification or equivalent food safety qualifications.
 </li>
 <li>
 Passion for excellence, innovation, and delivering memorable guest experiences.
 
 
 </li>
 </ul>
 
 What We Offer
 
 
 
 We&rsquo;ll reward all your hard work with competitive salary and benefits.
 
 
 Join us and you&rsquo;ll become part of the global IHG family &ndash; and like all families, all our individual team members share some winning characteristics. As a team, we work better together &ndash; we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.
 
 
 So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.
 
 
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>
 <div id='job-id'>Job Id: z+GTF2gLv0erLyhn0hzSIplnfAd3SJS+UWHwuyYEKnsjy1Fp10bf2Y04yHcJPFk4dtOjiqYiQTFCIEgj+6aTNTZiQ2RBwyKH5S0NRRUlFLaVifJOf6kbpoUPUPSfvbHkmDLzJPLO0mN0e8A1LelGD8Q+EA==</div>

Chef de Cuisine - Banquets

Marriott International

<div>Additional Information 
Job Number25122120 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Attends daily Banquet Event meetings to review culinary requirements.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily Banquet Event Order production needs.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Manages BEO process including menu development, pricing, tracking and ordering.</li></ul>
<ul><li>Manages food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Plans food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul> 
Assisting in Managing Culinary Teams
<ul><li>Communicates production needs to key personnel.</li></ul>
<ul><li>Communicates regularly with employees to ensure performance expectations are clear.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Supervises banquet kitchen shift operations.</li></ul>
<ul><li>Utilizes an &quot;open door&quot; policy to identify and address employee problems or concerns.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul> 

Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Manages to achieve or exceed budgeted goals.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Responds effectively to guest problems and complaints.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).</li></ul>
<ul><li>Ensures disciplinary procedures and documentation support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Additional Responsibilities
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul></div><div> 
</div>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.
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 &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;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. 
<div>
</div><div>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&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;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&rsquo;s The JW Treatment&trade;. 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.</div></div></div> <div id='job-id'>Job Id: 892AepzOb+d8N9FNvZKfHkXtWNIA1bn0IuWOThtfdhRp44gzpLtrB9LWI4/u1r9CL0Cf0uL+9/24Tpi3/hpmcdBZvfRjWRZQzfWqLnY2S63q9K6qjR2b5/48YtTIOxMbzom8qwVi0Ttj0m1bg2bHxc7MFaF4zd7hvHLSnGwuAiujVhgGwSKDSP/cr/KeyWAO8/rcbgot</div>

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