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brand development executive

Talents Nation

The Role
<br><b>Job Description:</b> • Lead culinary operations and maintain core brand identity across multiple F&B locations in the region. • Develop comprehensive recipe books, implement structured training programs, and ensure consistent execution of brand standards. • Drive profitability through rigorous food cost management, menu engineering, and meticulous financial control (within 0.5% variance). • Work closely with the Owner on menu innovation and localization, demonstrating adaptability and mentorship across all culinary teams.
<br><br>
Requirements
<br><b>Qualifications:</b> • Minimum 5 years of GCC experience in the same role with homegrown standalone restaurants (casual or QSR) • Proven background in burgers/American/Italian cuisine • Extensive experience in R&D and operations with standalone restaurants
<br><br>
About the company
<br>The Talents Nation is a trusted global talent partner helping companies find and hire skilled professionals worldwide. We connect businesses with carefully screened talent to ensure quality, reliability, and long-term success. With a strong market presence and a people-first approach, we make hiring straightforward, dependable, and results-driven.

Brand Development Executive

Hilton

<div><p>Marketing Executive</p><p>
A Marketing Executive plays an important role in assisting the Line Manager in achieving key objectives in line with the annual marketing and PR plan, current initiatives and relevant activities. The marketing and PR team performs an integral role in bringing together all function areas to ensure commercial targets are heightened. The executive role involves managing individual projects relating to marketing, media relations and internal communications and performing day-to-day administrative duties.</p><p><b><br>
What will I be doing?</b><br>
</p><p>As Marketing Executive, you will be responsible for the results of the marketing plan and activities used by the hotel to increase brand awareness, communicate promotions to all relevant target markets and address hotel business needs. Specifically, you will perform the following tasks to the highest standards:</p><p>
Business Function</p><ul><li>
Coordinate and assist with delivering all agreed marketing and PR strategies and monitor on-going marketing and PR campaigns performance and reporting as directed by the Line Manager</li><li>
Support the Line Manager by developing and implementing promotional activity, collateral and in-house merchandising as well as maintaining the hotels&rsquo; media library to include video, film and press coverage archives</li><li>
Promote the hotels&rsquo; marketing activities to the media covering all food and beverage, rooms and event promotions</li><li>
Support all internal communication activities including, but not limited to, regional and area updates, press release writing, newsletters and drafting speeches for company executives and assisting with senior management interviews with relevant preparation material</li><li>
Promote and support all marketing and PR activities including special events, sponsorship opportunities, merchandising campaigns, exhibitions and property inspections</li><li>
Support the department with media relations involving tracking social media, updating press kits, archiving news releases and press coverage, maintaining media databases, coordinating interviews, and ensuring relevant administrative duties are completed in advance of media visits</li><li>
Organise and manage familiarisation trips for media professionals and entertain local media where appropriate</li><li>
Assist with and, where required, lead on-site photos shoots and hotel filming whilst ensuring all relevant administration approvals are completed and confirmed</li><li>
Monitor and support Line Manager on all social media activity for the hotels whilst supporting departmental initiatives</li><li>
Be a brand champion for the hotels ensuring all collateral conforms to agreed brand standards, using the right tone and voice compliant with corporate guidelines</li><li>
Support and identify opportunities along with the Line Manager to grow and develop loyalty marketing activities with HHonors and other booker incentive schemes</li><li>
Execute and implement appropriate use of marketing and PR content, creative resources, translation and photography while optimising an effective online presence in line with regional strategy</li><li>
Respond to customer postings as appropriate tackling any complaints and issues</li></ul><p>
Managing Execution</p><ul><li>
Support the Line Manager in executing effective content management across all available channels, including hotel websites, OTAs, social media, mobile marketing and partnership programs</li><li>
Develop monthly / quarterly reports on activities highlighting results and next steps</li><li>
Develop, maintain and grow the hotels&rsquo; databases to promote all hotel disciplines including targeted HHonors campaigns</li><li>
Be mindful and attentive of local news or stories affecting hotel business and inform line management swiftly and effectively on information which could impact the reputation of the hotels.</li><li>
Actively respond to requests for information about the hotels</li><li>
Assist in developing reports on specific marketing and PR initiatives and promotions</li><li>
Assist in reviewing third party website content, ensuring standards are met and information is accurate, creative and current</li><li>
Execute and report on competitive analysis on hotel, food and beverage and eCommerce marketing activities and maximise compatibility with public relations efforts</li><li>
Ensure hotels have appropriate marketing and PR archives and content including up to date media lists, press kits, collateral, photo and video library, newsletters, brochures, desktop publishing and all matters relating to marketing and PR</li><li>
Support and assist management in marketing and PR projects including resources with budget implications</li><li>
Support all communications connected with hotel crisis and issues set out by the Line Manager</li><li>
Achieve agreed performance goals and objectives of role set out by Line Manager and complete any reasonable task given from the Line Manager in a responsible and productive manner</li></ul><p>
Developing Talent</p><ul><li>
The executive role focuses more on self-development as opposed to developing team members</li></ul><p>
Building Relationships</p><ul><li>
Establish and maintain effective rapport and open communication with all hotel disciplines</li><li>
Develop strong working relationships with various levels of Hilton&rsquo;s personnel including hotel and regional teams and comply to Hilton core values</li><li>
Develop and manage working relationships with key members of the creative and media agencies</li><li>
Work effectively within the cluster marketing and PR team as well as supporting all hotel departments including regional levels on marketing and PR campaigns</li><li>
Support the Line Manager to develop and maintain effective working relationships with all external customers to include key members of the media, community organisations, local and municipality government officials, local industry organisations as well as suppliers and agencies.</li><li>
Excel at being an effective team player in all aspects of the role</li></ul><p><b>
What are we looking for?</b><br>
</p><p>A Marketing Executive 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:</p><ul><li>
Previous Marketing and/or Press Relations experience in a similar environment</li><li>
Excellent written and verbal communication skills in English. High level proficiency of native language dependant on location of role</li><li>
Strong analytical skills to understand key business indicators and competitive trends and develop approaches to these challenges</li><li>
Ability to work under pressure at all times</li><li>
Educated to College level or equivalent work experience</li><li>
Demonstrates ability to interact effectively with various levels of management</li><li>
Proven experience of working to and understanding key marketing and PR disciplines, plans and strategies</li><li>
Excellent written and verbal communication skills in English. High level proficiency of native language dependant on location of role</li><li>
Proficiency in Microsoft Office applications, budget management and project and time management</li><li>
Demonstrates an understanding of commercial awareness, able to adapt to changing priorities with key judgement and decision making skills</li><li>
Exhibits previous experience of written work in a communications role</li><li>
Able to interact effectively, create solutions, influence others and work diplomatically with a wide range of individuals</li><li>
Professional approach, clean and well groomed at all times</li><li>
Friendly demeanour, positive and enthusiastic attitude with strong customer focus and ability to work independently</li><li>
Honesty, integrity, passion for hard work and achieving results and successful outcomes</li><li>
Demonstrated self-starter, with excellent attention to detail</li><li>
Creatively minded and has a desire to work in marketing and/or PR for the hospitality industry</li><li>
Enjoys working collaboratively and is a key team player with a &ldquo;can do&rdquo; attitude and thrives on a challenge</li><li>
Good understanding of Hilton, its core values and management structure</li></ul><p>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul><li>
Previous experience of working in a marketing and PR role for the hospitality industry</li><li>
Able to speak further key business languages</li><li>
Qualifications or courses relating to creative, descriptive or effective writing</li><li>
Experience of working with media and design agencies</li><li>
Educated to College level with previous marketing and PR experience</li></ul><p><b><br>
What will it be like to work for Hilton?</b><br>
</p><p>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 global brands. 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!</p></div><p></p>

Marketing Executive

Al Mulla Group

<p></p><div><div><div><div><h6 class="jobSectionHeader"><b>Responsibilities</b></h6>
<div><div>1.Strategic Growth &amp; Market Expansion
&bull;Formulate and implement comprehensive business development strategies aligned with DMC long-term vision and goals.
&bull;Identify and evaluate high-impact business opportunities, including small projects, brand expansions, and service diversification.
&bull;Lead market research, opportunity sizing, and feasibility assessments to guide business decisions.
&bull;Explore digital business models and innovative technologies to unlock new revenue streams and enhance operational effectiveness.
2.Opportunity Development &amp; Execution
&bull;Drive the end-to-end assessment of new business initiatives, including business model innovation and service deployment.
&bull;Scout for and analyze potential growth segments within the mobility and automotive ecosystems.
&bull;Lead internal business case development to support new ventures and investment proposals.
&bull;Develop go-to-market strategies and support commercial execution for new service lines or brands.
3.Operational &amp; Commercial Execution
&bull;Lead the preparation and execution of investment models, commercial proposals, and financial business cases.
&bull;Conduct due diligence and comprehensive risk analysis for business initiatives.
&bull;Collaborate closely with Sales, After-Sales, Marketing, Finance, and Legal teams to ensure smooth rollout and execution of new opportunities.
4.Performance Monitoring &amp; Governance
&bull;Track key performance indicators (KPIs) for all business development projects.
&bull;Monitor external market conditions, economic signals, and regulatory updates to inform agile business development strategies.
&bull;Ensure the seamless integration of new business verticals into the company&rsquo;s operations and governance frameworks.
5.Vendor Management
&bull;Build relationships with customers, suppliers, distributors, partners, and vendors.
&bull;Vendor negotiations for pricing and evaluation of credibility.
&bull;Overall vendor management for tracking delivery of work and project management.
6.Business Analysis &amp; Insights
&bull;Analyze sales, revenue, market, and customer data to identify growth opportunities and risks
&bull;Translate complex datasets into actionable business insights for senior leadership
&bull; Track industry trends, competitor performance, and market dynamics using quantitative analysis
&bull;Support strategic planning through data-driven forecasts and scenario modeling
&bull;Develop and maintain regular business performance reports (weekly, monthly, quarterly)
&bull;Design and manage dashboards and KPIs to monitor sales pipeline, conversion rates, and revenue growth
&bull;Ensure accuracy, consistency, and timeliness of management reports
&bull;Present analytical findings and recommendations to stakeholders in clear, visual formats<br>
</div></div></div></div></div><div><div><div><h5 class="jobSectionHeader"><b>Job Requirements</b></h5>
<h6 class="jobSectionHeader"><b>Educational Qualifications</b></h6>
<div><div><div>Education Degree
</div><div>: Bachelor
</div></div><div><div>Major
</div><div>: Business administration, Economics, Engineering, or a related field
</div></div></div></div></div><div><div><h6 class="jobSectionHeader"><b>Experience</b></h6>
</div><div>Years of Experience
</div><div>: 10 - 15 Years
</div><div>Field of Experience<br>
</div><div>: Business Development
</div></div><div><div><h6 class="jobSectionHeader"><b>Skills</b></h6>
<div><div>&bull;Executive-level negotiation and stakeholder management
&bull;Strategic Planning &amp; Analysis &ndash; Expertise in market evaluation, commercial modeling, and growth strategy execution.
&bull;Exceptional communication and interpersonal skills
&bull;Advanced financial modeling and commercial structuring
&bull;Analytical acumen with a strong command of market and business intelligence tools
&bull;Fluency in English and Arabic (both written and spoken)
&bull;Proficiency in Microsoft Office Suite and strategy platforms
</div></div></div></div><div><div><h6 class="jobSectionHeader"><b>Other Requirements</b></h6>
<div><div><div>Gender
</div><div>: Any
</div></div><div><div>Age
</div><div>: 25 - 40 Years
</div></div><div><div>Preferred Language
</div><div>: Arabic, English
</div></div><div><div>Duty Shift / Timings
</div><div>: One Shift / 8:00 am - 5:00 pm
</div></div></div></div></div></div><div><div><div><h5 class="jobSectionHeader"><b>Salary &amp; Benefits</b></h5>
<div><div><div>Salary
</div><div>: Attractive Salary
</div></div><div><div>Other Benefits
</div><div>: Car + Bonus
</div></div></div></div></div></div><div><div><div><h5 class="jobSectionHeader"><b>Job Remarks</b></h5><div></div><div><div><div><br>
</div></div><p></p><div><div>Job Country
</div><div>: Kuwait
</div></div><div><div>Nationality
</div><div>: Any
</div></div><div><div>Career Level
</div><div>: Management</div></div></div></div></div></div></div><div></div>

Manager - Business Development

Blooms International

<p>Brand strategy, including the setting of style guides, brand guidelines, brand vision and value proposition for short as well as long term</p><p>Planning and execution of all communications and media actions on all channels, including online and social media</p><p>Assisting with product development, pricing and new product launches as well as developing new business opportunities</p><p>Creating and managing promotional collateral to establish and maintain product branding</p><p>Managing the budget for advertising and promotional items</p><p>Competitor and customer insights analysis</p><p>Analysis of sales forecasts and relevant financials and reporting on product sales</p><p>Analyze brand positioning and consumer insights</p><p>Shape and communicate our vision and mission</p><p>Translate brand elements into plans and go-to-market strategies</p><p>Manage a team of people working on brand initiatives</p><p>Lead creative development to motivate the target audience to &ldquo;take action&rdquo;</p><p>Establish performance specifications, cost and price parameters, market applications and sales estimates</p><p>Measure and report performance of all marketing campaigns, and assess ROI and KPIs</p><p>Monitor market trends, research consumer markets and competitors&rsquo; activities</p><p>Oversee new and ongoing marketing and advertising activities</p><p>Monitor product distribution and consumer reactions</p><p>Align the company around the brand&rsquo;s direction, choices and tactics</p><p>Job Types: Full-time, Permanent</p>

Brand Manager

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  <strong>
   Main Duties and responsibilities:
  </strong>
  <br/>
  <br/>
 </strong>
 <strong>
  <strong>
   Operational:
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.
  </li>
  <li>
   To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates.To allocate associates over the Division based on established business levels for that day.
  </li>
  <li>
   To assign responsibilities to subordinates and to check their performance periodically.
  </li>
  <li>
   In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
  </li>
  <li>
   To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
  </li>
  <li>
   To monitor service and Food &amp; Beverage standards in all outlets and banquets.To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
  </li>
  <li>
   To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
  </li>
  <li>
   To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
  </li>
  <li>
   To be available and on duty during peak periods (frequently opening and closing the operation).
  </li>
  <li>
   To conduct frequent and thorough inspections together with the Resident Manager.
  </li>
  <li>
   To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
  </li>
  <li>
   To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Financial
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <ul>
  <li>
   To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
  </li>
  <li>
   To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
  </li>
  <li>
   To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
  </li>
  <li>
   To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
  </li>
  <li>
   To monitor all costs and recommend measures to control them.
  </li>
  <li>
   To establish an integrated cost management plan through product lining and minimal inventories.
  </li>
  <li>
   To ensure that the Department Operational Budget is strictly adhered to.
  </li>
  <li>
   To monitor all cost and recommend / institute measures to control them.
  </li>
  <li>
   To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
  </li>
  <li>
   To review monthly forecasts and schedule resources accordingly.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Strategic
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <ul>
  <li>
   Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
  </li>
  <li>
   Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
  </li>
  <li>
   Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
  </li>
  <li>
   Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.
  </li>
  <li>
   Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
  </li>
  <li>
   Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
  </li>
  <li>
   Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
  </li>
  <li>
   Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
  </li>
  <li>
   Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
  </li>
  <li>
   Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
  </li>
  <li>
   Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
  </li>
  <li>
   Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Guest Service:
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
  </li>
  <li>
   To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
  </li>
  <li>
   To be demanding and critical when it comes to service standards.
  </li>
  <li>
   To ensure that the Outlet team projects a warm, professional and welcoming image.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Administration
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <ul>
  <li>
   To ensure that all Departmental Operations Manuals are prepared and updated annually.
  </li>
  <li>
   To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.
  </li>
  <li>
   To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
  </li>
  <li>
   To attend weekly Food &amp; Beverage Meeting.
  </li>
  <li>
   To ensure that all meetings are well planned, efficient and result oriented.
  </li>
  <li>
   To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
  </li>
  <li>
   To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.
  </li>
  <li>
   To ensure that deadlines on all projects are met.
  </li>
  <li>
   To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Food &amp; Beverage Product:
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To frequently verify that only fresh products are used in Food &amp; Beverage preparation.
  </li>
  <li>
   To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.
  </li>
  <li>
   To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities.To encourage creativity among the Outlet Teams.
  </li>
  <li>
   To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   General
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <ul>
  <li>
   To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
  </li>
  <li>
   To report for duty punctually wearing the correct uniform and nametag at all times.
  </li>
  <li>
   To maintain a high standard of personal appearance and hygiene at all times.
  </li>
  <li>
   To maintain a good rapport and working relationship with staff in the outlet and all other departments.
  </li>
  <li>
   To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
  </li>
  <li>
   To fully support the Departmental Trainers function in the Department assigned.
  </li>
  <li>
   To undertake any reasonable tasks and secondary duties as assigned
  </li>
  <li>
   by the Executive Chef
  </li>
  <li>
   To respond to any changes in the restaurant function as dictated by the hotel.
  </li>
  <li>
   To project at all times a positive and motivated attitude and exercise self-control.
  </li>
  <li>
   To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
  </li>
  <li>
   To provide a courteous and professional service at all times.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Associate Handling;
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.
  </li>
  <li>
   To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
  </li>
  <li>
   To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.
  </li>
  <li>
   To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
  </li>
  <li>
   To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
  </li>
  <li>
   To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
  </li>
  <li>
   To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
  </li>
  <li>
   To conduct yearly performance appraisal and give associates regular feedback on their job performance.
  </li>
  <li>
   To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
  </li>
  <li>
   To ensure that all associates provide a courteous and professional service at all times.
  </li>
  <li>
   To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
  </li>
  <li>
   To carry out any other reasonable duties and responsibilities as assigned.
  </li>
  <li>
   To project at all times a positive and motivated attitude and exercise self-control
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Marketing
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <ul>
  <li>
   To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
  </li>
  <li>
   To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
  </li>
  <li>
   To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
  </li>
  <li>
   To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Occasional Duties:
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
  </li>
  <li>
   To carry out any other reasonable duties and responsibilities as assigned.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
  </li>
  <li>
   An inspirational and engaging leader with exceptional communication and interpersonal skills.
  </li>
  <li>
   A relentless and infectious passion for foods and restaurant trends.
  </li>
  <li>
   A sound pre-opening experience in large hotel operations would be advantageous.
  </li>
 </ul>
</div>


Executive Sous Chef

Grand Hyatt Kuwait City

<div><div><p>Summary</p><div><p><b>
Main Duties and responsibilities:</b></p><p><b>
Operational:</b></p><ul><li> To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates. To allocate associates over the Division based on established business levels for that day.</li><li> To assign responsibilities to subordinates and to check their performance periodically.</li><li> In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.</li><li> To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.</li><li> To monitor service and Food &amp; Beverage standards in all outlets and banquets. To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.</li><li> To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.</li><li> To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.</li><li> To be available and on duty during peak periods (frequently opening and closing the operation).</li><li> To conduct frequent and thorough inspections together with the Resident Manager.</li><li> To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul><p></p><p><b><br>
Financial</b>:</p><ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul><p></p><p><b><br>
Strategic</b>:</p><ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li><li> Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.</li><li> Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.</li><li> Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.</li><li> Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.</li></ul><p></p><p><b><br>
Guest Service:</b></p><ul><li> To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.</li><li> To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.</li><li> To be demanding and critical when it comes to service standards.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul><p></p><p><b><br>
Administration</b>:</p><ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.</li><li> To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.</li><li> To attend weekly Food &amp; Beverage Meeting.</li><li> To ensure that all meetings are well planned, efficient and result oriented.</li><li> To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.</li><li> To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.</li><li> To ensure that deadlines on all projects are met.</li><li> To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.</li></ul><p></p><p><b><br>
Food &amp; Beverage Product:</b></p><ul><li> To frequently verify that only fresh products are used in Food &amp; Beverage preparation.</li><li> To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.</li><li> To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities. To encourage creativity among the Outlet Teams.</li><li> To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.</li></ul><p></p><p><b><br>
General</b>:</p><ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned</li><li> by the Executive Chef</li><li> To respond to any changes in the restaurant function as dictated by the hotel.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li></ul><p></p><p><b><br>
Associate Handling;</b></p><ul><li> To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.</li><li> To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.</li><li> To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul><p></p><p><b><br>
Marketing</b>:</p><ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul><p></p><p><b><br>
Occasional Duties:</b></p><ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><p></p><div><p><br>
Qualifications</p><p></p><div><br>
<ul><li>
Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous.</li></ul></div></div></div>

EXECUTIVE SOUS CHEF

Nadi Talent Group

<p><b>Corporate Chef (Kuwait, GCC Scope)</b></p><p>We are hiring a <b>Corporate Chef</b> to lead multi-brand culinary operations across the Seazen Group. This role focuses on overseeing kitchen operations across multiple restaurant concepts while ensuring consistency in food quality, menu execution, and operational efficiency across the estate.</p><p>This is a senior leadership role responsible for menu development, culinary innovation, food cost management, and operational performance across restaurants, central production units, catering, delivery, and R&amp;D functions. Based in <b>Kuwait (HQ)</b> with scope across the <b>GCC</b>, the Corporate Chef will work closely with senior management to drive profitability, maintain high culinary standards, and support business expansion while preserving each brand&rsquo;s unique identity.</p><p><b>What you will do</b></p><ul><li>Oversee culinary operations across multiple restaurant brands, CPUs, catering, delivery, and R&amp;D functions across the group</li><li>Lead menu development, R&amp;D planning, tastings, and culinary innovation initiatives</li><li>Ensure consistency in food quality, presentation, and brand standards across all outlets</li><li>Manage food cost, operational expenses, and drive productivity improvements</li><li>Analyze financial performance including P&amp;L, budgets, and cost of sales to improve profitability</li><li>Lead, mentor, and develop Culinary Heads and kitchen leadership teams</li><li>Ensure compliance with food safety, hygiene, and operational standards across all locations</li><li>Conduct regular audits and branch visits to monitor operational performance</li><li>Coordinate with operations leadership and key stakeholders to drive strategic goals</li><li>Support new openings, brand expansion, and operational improvement initiatives</li></ul><p><b>Qualifications</b></p><ul><li>Minimum <b>5 years of experience in a similar Corporate Chef or senior culinary leadership role</b></li><li>Proven experience managing <b>multi-location restaurant or foodservice operations</b></li><li>Bachelor&rsquo;s degree in <b>Culinary Arts, Catering Science, Hospitality, or related field</b></li><li>Strong background in <b>menu development, food cost control, and operational management</b></li><li>Experience with <b>P&amp;L management, budgeting, and financial performance analysis</b></li><li>Excellent <b>leadership, communication, and team development skills</b></li><li>Strong <b>planning, organizational, and problem-solving abilities</b></li><li>Excellent <b>English communication; Arabic is an advantage</b></li><li>Experience in <b>GCC F&amp;B operations is preferred</b></li></ul><p>Job Type: Full-time</p><p>Pay: KD1,800.000 - KD2,000.000 per month</p><p>Application Question(s):</p><ul><li>Are you willing and able to relocate to Kuwait?</li><li>What nationality are you?</li></ul>

Group Chef

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