sales manager

demi chef de partie

restaurant manager

commis chef

duty manager

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>

Assistant Banquet Director

The Ned Hotel

<div><div><div><div><h1 class="jobSectionHeader">BANQUET COORDINATOR</h1><div>
The Ned Doha<div><div>
Doha</div><ul><li></li></ul><div>
competitive</div><ul><li></li></ul><div>
Full time</div></div></div></div></div></div><div> 
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
Job Purpose:
The Banquet Coordinator will act as the key link between clients and hotel operations, ensuring all banquet events run smoothly and exceed guest expectations. Ideal candidates will have hands-on experience in Food &amp; Beverage service, with a deep understanding of hospitality standards, guest service, and event logistics. 
Responsibilities:<ul><li>
Plan, organize, and coordinate all banquet functions from start to finish</li><li>
Communicate with clients to gather event details, preferences, and special requests</li><li>
Prepare and distribute detailed Banquet Event Orders (BEOs)</li><li>
Liaise closely with the kitchen and F&amp;B service teams to ensure smooth service</li><li>
Oversee banquet setups and service execution to ensure quality and consistency</li><li>
Handle last-minute changes and resolve issues promptly and professionally</li><li>
Assist in menu planning, table layouts, and event scheduling</li><li>
Provide on-site support during events to ensure everything runs according to plan</li><li>
Follow up with clients post-event for feedback and relationship-building</li></ul> 
Qualifications &amp; Competencies:<ul><li>
Minimum 2 years of experience in Food &amp; Beverage service, preferably in banquets or event operations</li><li>
Previous experience in a banquet or events coordination role is an advantage</li><li>
Excellent communication and interpersonal skills</li><li>
Strong organizational and time management abilities</li><li>
Attention to detail and a proactive approach to problem-solving</li><li>
Ability to work flexible hours, including evenings, weekends, and holidays</li><li>
Familiarity with event software and hotel systems is a plus (POS, Adaco, os similar)</li><li>
Professional appearance and guest-focused mindset</li></ul> 
What&rsquo;s In It for you?<ul><li>
One of the most iconic place to be and work</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul> 
At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality. 
Apply today and join us! 
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</div></div>

BANQUET COORDINATOR

The Cookery Group

A banquet chef prepares high-quality food in bulk for large-scale catering and events like school catering and conferences, overseeing all kitchen operations, managing staff, ensuring food safety and cost control, and collaborating with catering and event operation team to create custom menus and experiences.Key Responsibilities<ul><li>Menu Planning &amp; Execution:Develop and execute menus for various event sizes and types, working within budget and quality guidelines.</li><li>Staff Management:Lead and mentor banquet kitchen staff, ensuring consistent adherence to standard recipes and quality standards.</li><li>Food Production:Oversee all aspects of food preparation, cooking, and plating for large functions, often involving assembly-line or buffet-style settings.</li><li>Logistics &amp; Coordination:Coordinate with operation team to ensure seamless service and guest satisfaction.</li><li>Cost Control:Monitor food costs and inventory, taking action to achieve financial goals and manage resources efficiently.</li><li>Food Safety:Ensure all food handling and preparation meets strict food safety and sanitation standards.</li></ul>Key Skills &amp; Qualities<ul><li>Bulk Cooking Expertise: The ability to cook large volumes of food while maintaining consistency and quality.</li><li>Leadership &amp; Supervision: Strong skills in managing and motivating kitchen staff.</li><li>Organizational Skills: Excellent ability to manage multiple tasks and functions simultaneously, often under pressure.</li><li>Communication: Effective communication with staff and other event stakeholders.</li><li>Adaptability: The flexibility to troubleshoot issues during service and adapt to the dynamic nature of event schedules.</li></ul>Work Environment<ul><li>The role involves hands-on kitchen work for food production and service.</li></ul>Job Type: Full-timePay: QAR6,000.00 - QAR7,500.00 per month

Banquet Chef

Marriott International

<div>Additional Information 
Job Number25144510 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Westin Doha Hotel &amp; Spa, Salwa Road, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere 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. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Executive Sous Chef - Banquet

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25144510
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The Westin Doha Hotel &amp; Spa, Salwa Road, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Assisting in Leading Kitchen Operations for Property
 
 
 
 <ul>
 <li>
 Provides direction for all day-to-day operations.
 </li>
 <li>
 Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
 </li>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <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>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serving as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Demonstrate new cooking techniques and equipment to staff.
 
 
 </li>
 </ul>
 
 Setting and Maintaining Goals for Culinary Function and Activities
 
 
 
 <ul>
 <li>
 Develops and implements guidelines and control procedures for purchasing and receiving areas.
 </li>
 <li>
 Establishes goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
 </li>
 <li>
 Manages department controllable expenses including food cost, supplies, uniforms and equipment.
 </li>
 <li>
 Participates in the budgeting process for areas of responsibility.
 </li>
 <li>
 Knows and implements the brand's safety standards.
 
 
 </li>
 </ul>
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Provides direction for menu development.
 </li>
 <li>
 Monitors the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Determines how food should be presented, and create decorative food displays.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Ensures employees maintain required food handling and sanitation certifications.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere 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. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
 </li>
 <li>
 Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Ensures employees are treated fairly and equitably.
 </li>
 <li>
 Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
 </li>
 <li>
 Administers the performance appraisal process for direct report managers.
 </li>
 <li>
 Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
 </li>
 <li>
 Observes service behaviors of employees and provides feedback to individuals and or managers.
 </li>
 <li>
 Manages employee progressive discipline procedures for areas of responsibility.
 </li>
 <li>
 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 
 
 </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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous.
 
 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>

Hilton

<div>Director of Revenue - Hilton Salwa
Director of Revenue manages the hotel sales and marketing plans by recommending growth efforts, monitoring progress, and ensuring that the hotel is competitively positioned within the local marketplace. 
What will I be doing? 
As Director of Revenue , you are responsible for analysing and presenting financial data that will help the Sales and Senior executive teams to make well-informed decisions about potential new business and the market, in general.<ul><li>
Manage and lead the Team through day-to-day operations, as well as strategically guide the Revenue department to achieve Team and organisational goals</li><li>
Ensure yield exemptions are investigated and analysed, and new business opportunities are identified</li><li>
Gather and analyse statistics, yield information and all other relevant information in order to identify potential new business, markets and trends, and to minimise risk</li><li>
Prepare a three-month market segment outlook and maintain on a daily basis by monitoring actual results versus forecast for plan achievement</li><li>
Complete and analyse month-end reports</li><li>
Outline risks and opportunities relative to meeting rooms versus Guest room availability to present at weekly meetings</li><li>
Record and analyse all refused, lost, cancelled and waitlisted business for both Guest rooms and Conference and Banquet (Conference and Banquet) meeting space</li><li>
Ensure effective information gathering and analysis is conducted in order to identify and maximise on all possible opportunities and minimise any risks</li><li>
Ensure Team Members have current knowledge for all relevant processes, policies and promotions, as necessary, to perform their duties</li><li>
Manage staff performance in compliance with company policies and procedures</li><li>
Recruit, manage, train and develop the Revenue Team</li></ul>
What are we looking for?
A Director of Revenue serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Positive attitude and good communication skills</li><li>
Commitment to delivering a high level of customer service</li><li>
Excellent grooming standards</li><li>
Flexibility to respond to a range of different work situations</li><li>
Ability to work under pressure and under own initiative</li><li>
Previous experience in sales role with the ability to close a sale</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Knowledge of local market</li><li>
Knowledge of hospitality</li><li>
Passion for sales and for achieving targets and objectives</li><li>
Degree level qualification in a relevant field</li></ul> 
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Director of Revenue - Hilton Salwa

Accor

<div>Company Description 
La Cigale Hotel Managed by Accor is a prestigious five-star luxury hotel situated in the dynamic center of Doha, Qatar. Recognized as a prominent landmark for both business and leisure travelers, the hotel offers 225 elegantly appointed rooms and suites, nine exceptional dining and entertainment outlets&mdash;including two nightlife venues and outdoor seating areas&mdash;two modern ballrooms, a 490 sqm gymnasium, a 20-meter indoor swimming pool, and a full-service deluxe spa. Designed as an urban sanctuary, La Cigale blends contemporary sophistication with world-class hospitality. Conveniently located in central Doha, the hotel is just a 2-minute walk from Al Sadd Metro Station and a 30-minute drive from Hamad International Airport, offering seamless access to the city&rsquo;s commercial and cultural hubs. As part of Accor, a global leader in hospitality, La Cigale Hotel is committed to delivering outstanding guest experiences while fostering an inclusive and growth-driven environment for its team.
What is in it for you:<ul><li>
Employee benefit card offering discounted rates in Accor worldwide for you and your family</li><li>
Learning programs through our Academies designed to sharpen your skills</li><li>
Ability to make a difference through our Corporate Social Responsibility activities</li><li>
Career development opportunities with national and international promotion opportunities.</li></ul>
Why work for Accor?<ul><li>
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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/</li></ul>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS 
Job Description 
Reporting to the Director of F&amp;B, responsibilities and essential job functions include but are not limited to the following: ,
Key Responsibilities:<ul><li>
Lead and support all Food &amp; Beverage Department Outlets in achieving their financial and operational targets.</li><li>
Lead, mentor, and manage the banquet team, ensuring they consistently deliver exceptional service and uphold the luxury standards</li><li>
Oversee the planning and execution of all banquet events, including weddings, corporate meetings, and social events.</li><li>
Develop and maintain strong relationships with clients, vendors, and partners to ensure all event needs are met with precision.</li><li>
Collaborate with the sales and events team to customize banquet offerings and packages to meet client requirements.</li><li>
Manage the banquet department budget, ensuring effective cost control while maintaining the quality and luxury experience for guests.</li><li>
Ensure compliance with all health and safety regulations and quality standards.</li><li>
Maintain inventory control of all banquet equipment and supplies, ensuring proper storage and maintenance.</li><li>
Oversee the preparation, setup, and breakdown of event spaces to meet client specifications.</li><li>
Ensure that all events are executed to perfection, anticipating client needs and resolving any issues swiftly and professionally. Continuously analyze feedback to refine processes and improve guest satisfaction.</li><li>
Analyze banquet event orders with the Catering Conference Services Department daily.</li><li>
Oversee breakdown of function areas as scheduled in accordance to departmental procedures.</li><li>
Attend all internal and external meetings which include Pre-convention, BEO, Food and Beverage and all staff meetings.</li><li>
Collaborate with Talent &amp; Culture to engage, develop, provide guidance, and hold team members accountable for their performance.</li><li>
Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.</li><li>
Prepare annual budgets and administer in a fiscally responsible manner.</li><li>
Implement effective control of food, beverage, labor and operating expenses throughout the Food &amp; Beverage division</li><li>
Assist in the preparing the annual strategic plan and achieve the goals and targets therein</li><li>
Ensure the implementation of standards in guest service and constantly seek ways to improve product and service with focus to increase the volumes and profits</li></ul> 
Qualifications 
Qualifications<ul><li>
Minimum 5 years of experience as a Banquet Manager or in a similar leadership role within a luxury hotel environment.</li><li>
Expertise in luxury event planning, food and beverage operations, and exceptional guest service standards.</li><li>
Proven ability to lead, motivate, and develop a team, fostering a collaborative, high-performance work environment.</li><li>
Excellent communication and interpersonal skills, with a demonstrated ability to build strong relationships with clients, colleagues, and vendors.</li><li>
Strong organizational and time-management abilities, with the capacity to manage multiple high-profile events simultaneously.</li><li>
Financial acumen and experience in budgeting, cost control, and maximizing profitability without compromising service quality.</li><li>
Ability to thrive in a fast-paced, high-pressure environment while maintaining poise, professionalism, and exceptional service standards.</li><li>
Flexibility to work evenings, weekends, and holidays as required by the event schedule.</li></ul> 

Additional Information 
Our commitment to Diversity &amp; Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world; dare to challenge the status quo! #BELIMITLESS</div>

Assistant Food & Beverages Manager

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