front office manager

food services supervisor

mgr-front office ii

asst mgr-banquets (short-term) Jobs in Muscat

asst mgr-banquets (short-term)

asstmgr-marketing

asst mgr banquets short term

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25141742
 
 
 
 Job Category
 
 Event Management
 
 
 
 Location
 
 Al Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Supporting Management of Department Operations and Inventories
 
 
 
 <ul>
 <li>
 Manages departmental inventories and assets including par levels and maintenance of equipment.
 </li>
 <li>
 Conducts monthly department meetings with the Banquet captains and employees.
 </li>
 <li>
 Maintains attendance log for banquet employees.
 </li>
 <li>
 Maintains and enforces established sanitation levels.
 </li>
 <li>
 Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).
 </li>
 <li>
 Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
 </li>
 <li>
 Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).
 </li>
 <li>
 Uses banquet beverage &ldquo;Use&rdquo; records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
 </li>
 <li>
 Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
 </li>
 <li>
 Schedules banquet service staff to forecast and service standards, while maximizing profits.
 
 
 </li>
 </ul>
 
 Participating in and Leading Banquet Teams
 
 
 
 <ul>
 <li>
 Attends and participates in all pertinent meetings.
 </li>
 <li>
 Leads shifts and actively participates in the servicing of events.
 </li>
 <li>
 Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
 
 
 </li>
 </ul>
 
 Providing and Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 </li>
 <li>
 Responds to and handles guest problems and complaints.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 </li>
 <li>
 Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
 
 
 </li>
 </ul>
 
 Conducting Human Resources Activities
 
 
 
 <ul>
 <li>
 Interviews and hires Banquet captains and employees with appropriate skills.
 </li>
 <li>
 Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Observes service behaviors of employees and provides feedback to individuals.
 </li>
 <li>
 Reviews comment cards and guest satisfaction results with employees.
 </li>
 <li>
 Participates in the development and implementation of corrective action plans.
 </li>
 <li>
 Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
 
 
 </li>
 </ul>
 
 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.
 
 
 
 At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
 
 
 Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
 
 
 Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
 
 
 In joining The Ritz-Carlton, 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>

Asst Mgr-Banquets (Short-Term)

<div>Additional Information 
Job Number25141742 
Job CategoryEvent Management 
LocationAl Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Supporting Management of Department Operations and Inventories
<ul><li>Manages departmental inventories and assets including par levels and maintenance of equipment.</li></ul>
<ul><li>Conducts monthly department meetings with the Banquet captains and employees.</li></ul>
<ul><li>Maintains attendance log for banquet employees.</li></ul>
<ul><li>Maintains and enforces established sanitation levels.</li></ul>
<ul><li>Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).</li></ul>
<ul><li>Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.</li></ul>
<ul><li>Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).</li></ul>
<ul><li>Uses banquet beverage &ldquo;Use&rdquo; records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.</li></ul>
<ul><li>Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.</li></ul>
<ul><li>Schedules banquet service staff to forecast and service standards, while maximizing profits.</li></ul> 
Participating in and Leading Banquet Teams
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Leads shifts and actively participates in the servicing of events.</li></ul>
<ul><li>Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.</li></ul> 
Providing and Ensuring Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.</li></ul> 
Conducting Human Resources Activities
<ul><li>Interviews and hires Banquet captains and employees with appropriate skills.</li></ul>
<ul><li>Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Reviews comment cards and guest satisfaction results with employees.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul>
<ul><li>Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.</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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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>

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat, Sultanate of Oman
 
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.
 
The Director of Food & Beverage is responsible for the strategic direction, operational efficiency, and overall profitability of the F&B division. This role ensures exceptional guest experiences through outstanding service and product quality across all F&B outlets, banqueting, and culinary operations. The incumbent will lead a team of professionals while working collaboratively with other departments to drive performance and uphold Shangri-La’s standards of excellence.
 
Key Responsibilities: 
Quality Standards of Service, Food and Beverage
 
Ensure consistency in the quality of service across all restaurants and outlets.
 Conduct daily walkthroughs of all F&B areas (front and back of house) to monitor standards.
 Identify and address shortcomings in both hardware and software affecting service quality.
 Implement and maintain service guidelines with a strong focus on guest satisfaction.
 Coordinate daily with the Executive Chef to ensure food meets agreed standards consistently.
 Ensure uniformity in the quality, taste, presentation, and temperature of beverages.
 Promote creativity in the presentation of wines, cocktails, and mocktails.
 
General Hygiene and Sanitation
 
Enforce Shangri-La’s food safety standards (SFS) and hygiene protocols in all F&B areas.
 Ensure strict adherence to personal hygiene and cleanliness in all outlets.
 
Administration, Reports, and Communication
 
Review overnight reports to stay updated on operational status.
 Share key information from other divisions with the F&B team to ensure operational alignment.
 Conduct daily briefings with outlet leaders to highlight priorities and updates.
 Attend daily Executive Committee (EXCOM) operational briefings.
 Analyze F&B-related data and reports for informed decision-making.
 
Meetings & Monthly Reviews
 
Lead monthly F&B meetings to review: 
Maintenance status updates from Engineering
 Purchasing updates and expense reports
 Achievements, ongoing challenges, and issues
 Staff training needs and topics
 
Budgeting & Forecasting
 
Prepare F&B budgets based on analysis of historical and current performance data.
 Gather key data related to occupancy, reservations, and upcoming events or festive periods.
 Monitor and analyze daily sales, covers, and average check amounts.
 Provide three-month rolling forecasts on covers and average checks to RGM and DOF.
 
Strategic Leadership
 
Develop and implement both short- and long-term business plans aligned with hotel strategy.
 Monitor market trends and competitors to identify new F&B business opportunities.
 Drive innovation in F&B offerings while maintaining brand consistency.
 
Operational Management
 
Oversee day-to-day operations of all F&B outlets, including restaurants, lounges, in-room dining, banquets, and stewarding.
 Maintain high service standards and guest satisfaction across all touchpoints.
 Ensure consistent implementation of health, safety, hygiene, and quality protocols.
 
Financial Oversight
 
Manage F&B financials including budget planning, cost control, and profitability analysis.
 Set KPIs, analyze financial reports, and implement strategies to achieve targets.
 Optimize purchasing and inventory control to manage cost of goods sold (COGS).
 
Team Development
 
Lead, train, and mentor the F&B leadership team to deliver top-tier service.
 Foster a positive and collaborative work environment with strong employee engagement.
 Ensure effective succession planning and staff development programs.
 
Guest Engagement & Experience
 
Champion a guest-centric approach throughout the F&B department.
 Interact regularly with guests to gather feedback and ensure service excellence.
 Implement service recovery strategies to address guest issues promptly and professionally.

Director of Food & Beverage (173163)

THE KITCHEN SPC

<ul><li>Prepare, bake, and decorate a wide variety of pastries, desserts, cakes, bread, and other baked goods.</li><li>Follow standard recipes and ensure consistent quality and presentation.</li><li>Assist in developing new dessert menus, seasonal specials, and innovative pastry items.</li><li>Ensure proper storage, rotation, and labeling of ingredients and finished products.</li><li>Maintain cleanliness, hygiene, and organization of the pastry kitchen in compliance with food safety standards.</li><li>Supervise and train commis and kitchen assistants within the pastry section.</li><li>Control wastage, monitor stock levels, and assist in ordering supplies.</li><li>Work closely with the Head Chef / Pastry Chef to execute functions, banquets, and special events.</li><li>Ensure compliance with health, safety, and sanitation guidelines at all times.</li></ul>Job Types: Full-time, PermanentPay: RO300.000 - RO350.000 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>PASTRY CDP: 4 years (Preferred)</li></ul>

PASTRY CDP

Shangri-La Barr Al Jissah Muscat, Sultanate of Oman
 
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.
 
Sales Executive (Local Corporate Accounts & Government)
 
The Sales Executive (Local Corporate Accounts & Government) is responsible for developing and maintaining strong relationships with local corporate clients, government entities, and semi-government institutions. This role focuses on maximizing revenue from room sales, meetings, conferences, and banqueting business while ensuring seamless service delivery. The incumbent will actively engage with key stakeholders, negotiate contracts, and collaborate with internal departments to achieve sales targets and strengthen Shangri-La’s position as the preferred partner for local business and government hospitality needs.
 
Key Responsibilities
 
Sales & Business Development
 
Actively source and secure business from local corporate accounts and government organizations.
 Conduct regular sales calls, client visits, and networking activities to maintain strong visibility in the market.
 Prepare and present proposals, contracts, and rate agreements that align with business requirements and profitability goals.
 Identify and develop new opportunities to increase market share in the government and corporate segments.
 
Client Relationship Management
 
Build long-term partnerships with decision-makers in ministries, government offices, and corporate companies.
 Provide personalized service and act as the main point of contact for assigned accounts.
 Organize site inspections, familiarization visits, and corporate hospitality events to showcase hotel facilities.
 Ensure professional follow-up and service recovery to secure repeat and referral business.
 
Market Intelligence & Reporting
 
Monitor competitor activities, government policies, and business trends that may affect demand.
 Provide regular updates and recommendations to the Director of Sales & Marketing on account performance and opportunities.
 Maintain accurate records of all sales activities and client communications in the CRM system.
 Prepare weekly and monthly sales reports highlighting pipeline status and conversion ratios.
 
Contracting & Negotiations
 
Negotiate local corporate and government rate agreements within company guidelines.
 Ensure contracts are accurate, up-to-date, and aligned with budgeted revenue goals.
 Monitor account performance and ensure production commitments are achieved.
 
Event & Group Coordination
 
Work closely with Groups & Events and F&B teams to coordinate corporate and government meetings, banquets, and conferences.
 Attend pre-event meetings to ensure client expectations are clearly communicated to operations.
 Support execution and follow-up for large-scale government and corporate functions.
 
Financial Accountability
 
Achieve and exceed assigned revenue targets from local corporate and government accounts.
 Optimize account contribution by increasing room nights, banquet covers, and F&B spend.
 Monitor outstanding payments and support Finance in timely collection.
 
Teamwork & Collaboration
 
Collaborate with Marketing to create targeted campaigns and promotions for corporate and government sectors.
 Coordinate with Reservations and Front Office to ensure smooth booking processes and guest handling.
 Support cross-departmental initiatives to strengthen overall guest satisfaction.
 
Key Competencies
 
Proven sales experience in hospitality, preferably with focus on corporate and government segments.
 Strong networking and relationship-building skills with local business communities.
 Excellent communication, negotiation, and presentation abilities.
 Cultural awareness and knowledge of government protocols and procedures.
 Proficiency in Microsoft Office, CRM, and hotel sales systems.

Sales Executive (Local Corporate Accounts & Government) (173308)

Louvre Hotels Group MENA

<div>
 As a Food &amp; Beverage Manager, you are entrusted with the strategic oversight and operational management of both front and back-of-house food and beverage operations. Your role is pivotal in ensuring customer satisfaction and delivering high-quality service, all while surpassing financial objectives. This includes effective management of profit and quality across various food and beverage outlets, encompassing restaurants, catering, and banquet operations. Key responsibilities include:
 
 
 
 Key Job Responsibilities:
 
 
 
 <ul>
 <li>
 Develop and implement strategies to enhance overall guest experience and satisfaction.
 </li>
 <li>
 Collaborate with culinary and kitchen team to create innovative and appealing menus.
 </li>
 <li>
 Coordinate and execute special events, banquets, and catering functions.
 </li>
 <li>
 Oversee inventory management, ensuring proper stock levels and minimizing waste.
 </li>
 <li>
 Establish and maintain strong relationships with vendors and suppliers for quality sourcing.
 </li>
 <li>
 Conduct regular market analysis to identify trends, competition, and opportunities for improvement.
 </li>
 <li>
 Enforce health and safety regulations, including food safety and sanitation standards.
 </li>
 <li>
 Implement cost control measures and monitor expenses to optimize departmental profitability.
 </li>
 <li>
 Drive continuous improvement initiatives in service standards and operational efficiency.
 </li>
 <li>
 Lead and participate in regular colleagues&rsquo; meetings to ensure effective communication and team cohesion.
 </li>
 <li>
 Foster a positive and inclusive work environment, promoting high morale and engagement.
 </li>
 <li>
 Coach, train, and manage the F&amp;B colleagues.
 </li>
 <li>
 Maintain high standards of food &amp; beverage quality and guest service.
 </li>
 <li>
 Achieve budgeted revenues and expenses while maximizing profitability in the food &amp; beverage department.
 </li>
 <li>
 Contribute to the profitability and guest satisfaction perception of other hotel departments.
 </li>
 <li>
 Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.
 </li>
 <li>
 Ensure compliance with business operations and legal regulations.
 </li>
 <li>
 Market the food &amp; beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals.
 </li>
 <li>
 Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).
 </li>
 <li>
 Uphold environmental, health, and safety standards in alignment with organizational policies.
 </li>
 <li>
 Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.
 </li>
 </ul>
</div>

Food & Beverage Manager - Pre-Opening

Job Description &ndash; Cold Kitchen Commis Chef (Garde Manger)The Cold Kitchen Commis assists in the preparation of cold dishes such as salads, dressings, canap&eacute;s, sandwiches, and buffet presentations under the supervision of senior chefs. This role requires attention to detail, creativity in presentation, and adherence to food safety and hygiene standards to ensure high-quality service.Key Responsibilities<ul><li>Assist in preparing cold items including salads, appetizers, dressings, sandwiches, and plated cold starters.</li><li>Support the Chef de Partie in mise en place, portioning, and presentation of cold dishes.</li><li>Ensure consistency in taste, portion size, and presentation of all cold kitchen items.</li><li>Maintain cleanliness and organization of the cold kitchen section at all times.</li><li>Follow proper food handling, storage, and hygiene standards as per HACCP guidelines.</li><li>Assist in stock rotation (FIFO method) and monitor freshness of ingredients.</li><li>Report shortages of ingredients or equipment to the Chef de Partie.</li><li>Support in setting up buffet displays and cold counters for banquets or daily service.</li><li>Collaborate with team members to maintain smooth kitchen operations.</li><li>Follow safety and sanitation regulations strictly.</li></ul>Key Skills &amp; Competencies<ul><li>Basic knowledge of cold kitchen operations and food preparation.</li><li>Strong knife skills and attention to detail in food presentation.</li><li>Knowledge of food safety, sanitation, and hygiene standards (HACCP).</li><li>Ability to follow instructions and work well in a team environment.</li><li>Time management and ability to work under pressure.</li><li>Creativity in garnishing and plating cold items.</li><li>Willingness to learn and adapt to kitchen standards and recipes.</li><li>Physical stamina and ability to work in a fast-paced environment.</li></ul>Job Types: Full-time, PermanentPay: RO200.000 - RO250.000 per monthAbility to commute/relocate:<ul><li>Muscat: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Experience:<ul><li>COMMI: 3 years (Preferred)</li></ul>

COLD KITCHEN COMMI

Explore 69+ Asst mgr banquets short term in Muscat this September. Find roles across top companies and apply now to boost your career.

69 asst mgr banquets short term jobs IN Muscat

Asst Mgr-Banquets (Short-Term)

Asst Mgr-Banquets (Short-Term)

Director of Food & Beverage (173163)

PASTRY CDP

Sales Executive (Local Corporate Accounts & Government) (173308)

Food & Beverage Manager - Pre-Opening

COLD KITCHEN COMMI