bartender

chef de partie

head chef

hostess

kitchen steward

banquet captain

Apparel Group

<div>
 POSITION OBJECTIVE To prepare the dining hall before service and maintain it clean, organise and fresh, in addition to his original task in serving the clients.
 
 
 Key Responsibilities
 
 
 <ul>
 <li>
 Assist in the restaurant cleaning in the morning
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 Clean all service utensils before each service.
 </li>
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 Help captain waiter in the restaurant set up.
 </li>
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 Keep his / her appearance clean and maintain a high hygiene level.
 </li>
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 Help captain waiter in mise en place preparation.
 </li>
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 Transport food from kitchen to dining hall.
 </li>
 <li>
 Assist captain waiter putting the food plates on clients table
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 <li>
 Changing ashtrays and fill glasses with water during service.
 </li>
 <li>
 Clear the table after meal is done and clean it.
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 Transport all dirty plates, glasses to the dishwashing area.
 </li>
 <li>
 Work under the guidance of captain waiter and follows his /her instructions.
 </li>
 </ul>
</div>

Waitress

Chedi Hospitality

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

Assistant Restaurant Manager

Minor Hotels

<div>
 
 Job Location:
 
 
 
 Banana Island Resort Doha By Anantara
 
 
 
 Overview
 
 
 
 Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.
 
 
 
 Responsibilities
 
 
 
 Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. within this, the key responsibilities for this position are:
 
 
 <ul>
 <li>
 To anticipate guest needs and handle guest inquiries to the full satisfaction of the guest.
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 <li>
 Overall in charge of the boat and responsible for the safety, security and comfort of all passengers and crew
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 Takes charge of the crew. Trains and monitors their progress.
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 Responsible for personal uniform and the uniform and conduct and presentation of his crew. Look after and maintain uniform.
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 Responsible for the preparation and cleanliness of his assigned vessel prior to departure.
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 Responsible for boat navigation and safe handling
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 Responsible for sending distress alerts and asking any assistance from shore if required
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 Responds to all emergencies and acts as per the given duties
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 Ensures the cleanliness of the boat from inside and outside at all times
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 Takes charge of all logbooks and check all entries
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 Ensures all manifests are posted upon every departure
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 Follows the approved passage plan and explains every deviation, if any
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 Reports any unsafe act and near misses to the management.
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 Ensures boat is fully bunkered with fresh water and fuel at all times and manages discharge of black water
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 Follows safe practices for bunkering
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 Enforces safe practices including no-smoking policy and environmental protection policy
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 Reports any issues with boat, navigational equipment, engines and other equipment to Port Captain to be forwarded to technical manager and copied to Guest Fleet Operations manager
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 Responsible for addressing passenger concerns properly
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 Ensures proper lashing and stowing of passenger luggage and cargo
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 Ensures good condition of all mooring ropes and berthing equipment
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 Conducts departure checks and reports to the operations team if any equipment is found to be defective
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 Reports to Coast Guard and other relevant agencies when needed
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 Takes charge and preserves all boat certificates and manuals including the registration card
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 <li>
 Reports any crew absence or deficiency
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 <li>
 Conducts daily operations briefing to his crew prior to duty start
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 <li>
 Ensures that fire panel is in operational condition
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 Ensures all FFA and LSA appliances are in order
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 Ensures to share all operational information to next skipper and Port Captain upon his duty end
 </li>
 <li>
 Participate in handling more than 3 different types of vessels of the fleet, including IPS driven vessels.
 </li>
 <li>
 Actively participates in training sessions of other crew members whenever requested, in coordination with the training officer.
 </li>
 <li>
 Participate in drydocking transfers and procedures
 </li>
 <li>
 Respond to emergency sailing operations in heavy weather conditions only upon confirmation of the Marine Operations Manager.
 </li>
 <li>
 Respond to emergency sailing operations in restricted visibility conditions only upon confirmation of the Marine Operations Manager.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Master 500 /valid STCW/Valid Radio License/ Valid Medical(fit to work at sea report)
 </li>
 <li>
 With 2 to 5 years of experience in the same field
 </li>
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 With good English communication skills
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 <li>
 With good technical skills
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 <li>
 With pleasing personality
 </li>
 <li>
 Ability to handle pressure at work
 </li>
 <li>
 Ability to multi-task
 
 
 </li>
 </ul>
 Additional information
 
 
 Videos to Watch
 
 
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</div>

Skipper

Hilton

<div>Exceptional Hospitality Starts with You
Picture yourself brightening someone&rsquo;s day. When you join our hotels team, that&rsquo;s exactly what you&rsquo;ll do every time you come to work! As a Captain , you&rsquo;re not just ensuring a seamless Service process &ndash; you&rsquo;re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</div>
 <div>Here's what you'll do during a typical day:
<ul><li>Deliver a warm welcome: Greet guests upon arrival and complete the check-in process, including verifying details, assigning rooms, issuing keys, and providing welcome materials or bell service assistance
</li><li>Support efficient check-out: Process guest departures by verifying charges, handling payments, issuing receipts, and using the point-of-sale system accurately
</li><li>Provide hotel and local knowledge: Demonstrate comprehensive knowledge of hotel offerings, room types, rates, promotions, and local area information to assist with guest inquiries
</li><li>Promote hotel services: Use up-selling techniques to recommend hotel amenities and maximize room and service revenue
</li><li>Delight our guests: Respond to guest requests, resolve concerns with care and urgency, and effectively manage messages and communications</li></ul></div>
 <div>What It Takes to Make the Stay
<ul><li>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
</li><li>A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.</li></ul></div>

Captain (Society)

Confidential

A leading facilities management organization is seeking an experienced AV Technician for a temporary contract (approximately 3 months) to support operations within a prestigious hospitality environment.The successful candidate will be responsible for the installation, maintenance, operation, and troubleshooting of audiovisual systems, satellite TV (SMATV) infrastructure, and event support to ensure uninterrupted services across guest rooms, meeting spaces, and conference facilities.<h3>Key Responsibilities</h3><ul><li>Install, configure, maintain, and troubleshoot audiovisual and SMATV systems.</li><li>Carry out preventive and corrective maintenance of AV equipment.</li><li>Monitor RF distribution networks and TV signal quality.</li><li>Install and terminate coaxial, Cat5e/Cat6, fibre optic, and HDMI cabling.</li><li>Set up and operate AV equipment for meetings, conferences, banquets, and special events.</li><li>Configure projectors, LED displays, LCD TVs, microphones, speakers, amplifiers, digital mixers, and presentation systems.</li><li>Conduct sound checks, equipment testing, and system verification before events.</li><li>Provide on-site technical support during live events.</li><li>Maintain AV equipment inventory and maintenance records.</li><li>Ensure all work complies with company safety procedures and manufacturer guidelines.</li></ul><h3>Requirements</h3><ul><li>Diploma or ITI in Electronics, Electrical, AV Technology, or a related field.</li><li>Minimum 2 years' experience in an AV Technician role.</li><li>Experience with SMATV systems and professional audiovisual equipment.</li><li>Knowledge of RF distribution systems and structured cabling.</li><li>Experience supporting conferences, meetings, and live events.</li><li>Strong troubleshooting and fault-finding skills.</li><li>Good communication and customer service skills.</li><li>Able to work flexible hours when required.</li></ul><h3>Preferred</h3><ul><li>Previous experience within hotels, hospitality, or facilities management.</li><li>Experience supporting conference and banquet operations.</li><li>AV-related certifications are an advantage.</li></ul><h3>Contract Details</h3><ul><li>Contract Type: Temporary (approximately 3 months)</li><li>Start Date: Immediate</li><li>Location: Qatar</li></ul>

AV Technician

Mandarin Oriental

<div>
 Chef De Partie &ndash; Culinary
 
 
 
 Job Summary
 
 
 
 Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Chef De Partie &ndash; Culinary is responsible for managing an assigned kitchen section and ensuring the consistent preparation, quality, and presentation of all dishes during daily operations within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, &agrave; la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, &agrave; la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to leading junior colleagues, organizing mise en place, and maintaining section standards in line with business needs. The Chef De Partie &ndash; Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Manage the assigned culinary kitchen section and ensure daily production and service standards are achieved.
 </li>
 <li>
 Prepare, supervise, and check hot and cold food items, sauces, garnishes, buffet items, &agrave; la carte dishes, and event preparations for consistency, quality, and presentation.
 </li>
 <li>
 Organize mise en place, allocate tasks, and ensure the section is fully ready for service.
 </li>
 <li>
 Lead and train Demi Chef de Partie, Commis chefs, and trainees within the section.
 </li>
 <li>
 Monitor portion control, stock rotation, ordering needs, and wastage within the section.
 </li>
 <li>
 Ensure full compliance with HACCP, food safety, sanitation, and hotel hygiene procedures.
 </li>
 <li>
 Coordinate with other sections to support various outlets, buffet, &agrave; la carte, banquet, and special event operations and smooth service delivery.
 </li>
 <li>
 Communicate operational challenges, ingredient shortages, and quality concerns to senior chefs.
 </li>
 <li>
 Support menu tastings, recipe updates, and implementation of new dishes or standards.
 
 
 </li>
 </ul>
 Maintain a positive, organized, and professional working environment.
 
 
 
 Job Specifications
 
 
 
 
 Education &amp; Experience
 
 
 
 <ul>
 <li>
 High School qualification or equivalent required.
 </li>
 <li>
 Culinary diploma or professional qualification preferred.
 </li>
 <li>
 Minimum 3 years of experience in a professional kitchen, preferably within luxury hospitality.
 
 
 </li>
 </ul>
 
 Skills &amp; Requirements
 
 
 
 <ul>
 <li>
 Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
 </li>
 <li>
 Strong technical knowledge of section operations, recipe execution, and presentation standards.
 </li>
 <li>
 Ability to lead, organize, and motivate junior team members during preparation and service.
 </li>
 <li>
 Good understanding of ordering, stock rotation, portion control, and waste management.
 </li>
 <li>
 Solid knowledge of HACCP, food safety, hygiene, and kitchen audit requirements.
 </li>
 <li>
 Ability to maintain consistency and quality during high-volume service periods.
 </li>
 <li>
 Effective communication skills with peers, senior chefs, and supporting departments.
 </li>
 <li>
 Able to contribute ideas for menu improvements, seasonal items, and operational efficiency.
 
 
 </li>
 </ul>
 Flexible, reliable, and able to work across shifts, weekends, and public holidays.
</div>

Chef de Partie