food & beverage manager

cost control (food and beverage) Jobs in Kuwait City

cost control (food and beverage)

purchasing / procurement officer f&b Jobs in Kuwait City

purchasing / procurement officer f&b

cost control food and beverage

Al-Jubu Group Company

Job Title: Cost ControllerRequirments: Asian nationality or Non arabKey Responsibilities:Budgeting &amp; Forecasting:Assist in the preparation and maintenance of company budgets and forecasts. Ensure that all cost estimates are accurate and based on reliable data.Cost Monitoring &amp; Analysis:Monitor and analyze ongoing project costs, ensuring that they remain within the allocated budget. Provide regular reports on cost performance to senior management.Variance Analysis:Identify and investigate any discrepancies between actual costs and budgeted amounts. Provide detailed explanations for variances and recommend corrective actions.Cost Reporting:Prepare regular cost reports, including cost trends, financial forecasts, and analysis of project profitability. Ensure reports are accurate and submitted on time.Procurement Support:Work closely with procurement teams to analyze costs associated with materials, goods, and services. Ensure cost-saving opportunities are identified and acted upon.Cost Efficiency Recommendations:Identify areas where cost reductions can be made, and suggest ways to improve overall cost efficiency without compromising quality.Compliance &amp; Documentation:Ensure that all cost-related activities comply with internal policies, external regulations, and accounting standards. Maintain detailed records of all cost control activities.Process Improvement:Continuously monitor and assess current processes and systems to improve cost tracking, reporting, and forecasting practices.Collaboration:Collaborate with other departments (e.g., finance, project management, and operations) to ensure the company&rsquo;s financial targets are met and costs are effectively managed.Skills and Qualifications:Education:Bachelor&rsquo;s degree in Accounting, Finance, Business Administration, or related field. Additional certifications like CMA (Certified Management Accountant) or Cost Management certification are a plus.Experience:Proven experience in cost control, financial analysis, or related roles, particularly in industries like construction, manufacturing, or project management.Analytical Skills:Strong analytical abilities to assess cost trends, investigate discrepancies, and suggest corrective actions.Attention to Detail:High level of accuracy in tracking costs and preparing financial reports.Software Proficiency:Proficient in Microsoft Excel (advanced level), ERP systems, and cost control software.Communication Skills:Strong written and verbal communication skills for report generation and collaboration with various departments.Problem-Solving:Ability to identify problems early, propose solutions, and implement corrective actions.Job Type: Full-timePay: KD250.000 - KD350.000 per monthWork Location: In person

Cost Control (Food and Beverage)

Kuwait Food Company

Kuwait Food Company operates food manufacturing and restaurant franchise businesses across the Middle East.An Accountant in Kuwait Food Company works in the food &amp; beverage (F&amp;B) industry, handling financial records for restaurants, supply chain operations, and food production.Key ResponsibilitiesFinancial Reporting &amp; BookkeepingMaintain accurate financial records (sales, expenses, inventory)Prepare monthly, quarterly, and annual financial reportsRecord transactions in accounting systemsAccounts Payable &amp; ReceivableProcess invoices, payments, and receiptsManage supplier payments and customer billingTrack outstanding balances and follow upCost Control (F&amp;B Focus)Monitor food and beverage costs, wastage, and inventorySupport budgeting and forecastingAnalyze profit margins and operational costsReconciliation &amp; ComplianceReconcile bank statements and POS (restaurant systems)Ensure compliance with accounting standards and local regulationsAssist during auditsPayroll &amp; Reporting SupportHelp process payroll and employee expensesPrepare financial reports for management decision-makingSkills &amp; RequirementsBachelor&rsquo;s degree in Accounting, Finance, or related fieldExperience:Entry-level: 1&ndash;2 yearsMid-level: 3&ndash;5+ years (preferred in F&amp;B or retail)Skills:Strong Excel and accounting software knowledgeUnderstanding of inventory and cost controlAttention to detail and analytical skillsPay: From KD600.000 per monthWork Location: In person

Accountant (Kuwait Food Company)

IHG Hotels & Resorts

<div><ul><li>Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.</li><li>In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.</li><li>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.</li><li>Guide Sous Chefs in decision making and judgment.</li><li>Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.</li><li>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</li><li>Assist the Executive Chef in compiling the annual marketing plans and budgets.</li><li>Ensure disciplinary and grievance procedures are adhered to.</li><li>Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.</li><li>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li><li>Find ways to improve the efficiency of the operations which will benefit our clients.</li><li>Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.</li><li>Constantly strive to reduce energy consumption within the kitchens.</li><li>Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.</li><li>Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</li><li>Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.</li><li>Assists in the preparation and control of daily and weekly market lists.</li><li>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</li><li>Create and develop new dishes and recipes by keeping up with the latest market trends.</li><li>Constantly strive to improve kitchen operating procedures.</li><li>Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</li><li>Be fully responsible for the labor budget of the kitchen department.</li><li>Propose and initiate when approved, new services and products for our guests.</li><li>Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.</li><li>Perform any other reasonable duties as required by the department head from time to time</li><li>Co-operate with the company to achieve compliance with FLS legislation</li><li>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</li><li>Read, understand, and implement the relevant sections of the FLS Policy</li><li>Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy</li><li>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</li><li>Not intentionally or recklessly interfering with anything provided in the interests of safety</li><li>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</li><li>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</li><li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</li><li>Not undertake any activity which compromises their personal FLS, or the FLS of others</li><li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li></ul>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Executive Sous Chef

<div>
 <ul>
 <li>
 Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
 </li>
 <li>
 In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
 </li>
 <li>
 Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
 </li>
 <li>
 Guide Sous Chefs in decision making and judgment.
 </li>
 <li>
 Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
 </li>
 <li>
 Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
 </li>
 <li>
 Assist the Executive Chef in compiling the annual marketing plans and budgets.
 </li>
 <li>
 Ensure disciplinary and grievance procedures are adhered to.
 </li>
 <li>
 Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.
 </li>
 <li>
 Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
 </li>
 <li>
 Find ways to improve the efficiency of the operations which will benefit our clients.
 </li>
 <li>
 Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.
 </li>
 <li>
 Constantly strive to reduce energy consumption within the kitchens.
 </li>
 <li>
 Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
 </li>
 <li>
 Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
 </li>
 <li>
 Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.
 </li>
 <li>
 Assists in the preparation and control of daily and weekly market lists.
 </li>
 <li>
 Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
 </li>
 <li>
 Create and develop new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Constantly strive to improve kitchen operating procedures.
 </li>
 <li>
 Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
 </li>
 <li>
 Be fully responsible for the labor budget of the kitchen department.
 </li>
 <li>
 Propose and initiate when approved, new services and products for our guests.
 </li>
 <li>
 Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
 </li>
 <li>
 Perform any other reasonable duties as required by the department head from time to time
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation
 </li>
 <li>
 Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
 </li>
 <li>
 Read, understand, and implement the relevant sections of the FLS Policy
 </li>
 <li>
 Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
 </li>
 <li>
 Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
 </li>
 <li>
 Not intentionally or recklessly interfering with anything provided in the interests of safety
 </li>
 <li>
 Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
 </li>
 <li>
 Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
 </li>
 <li>
 Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
 </li>
 <li>
 Not undertake any activity which compromises their personal FLS, or the FLS of others
 </li>
 <li>
 Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
 
 
 </li>
 </ul>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

<div>
 <ul>
 <li>
 In conjunction with the Executive Pastry Chef and Director of Culinary plans activities, promotions and menu implementations according to the annual marketing plans.
 </li>
 <li>
 Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
 </li>
 <li>
 Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
 </li>
 <li>
 Assists the Executive Pasty Chef in compiling the annual marketing plans and budgets.
 </li>
 <li>
 Ensures disciplinary and grievance procedures are adhered to and followed.
 </li>
 <li>
 Be constantly aware of customers&rsquo; expectations, which are adhered to and followed.
 </li>
 <li>
 Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
 </li>
 <li>
 Find ways to improve the efficiency of the operations which will benefit our clients.
 </li>
 <li>
 Assist the Executive Pasty Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
 </li>
 <li>
 Constantly strive to reduce energy consumption within the kitchen.
 </li>
 <li>
 Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
 </li>
 <li>
 Conduct weekly equipment maintenance checks and stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
 </li>
 <li>
 Plans, coordinates and supervises all menu implementations in a timely manner with recipes, &amp; staff training.
 </li>
 <li>
 Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchen.
 </li>
 <li>
 Assist in the preparation and control of daily and weekly market lists.
 </li>
 <li>
 Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Pastry Chef.
 </li>
 <li>
 Prepare weekly work schedule for his subordinates.
 </li>
 <li>
 Create and develop new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Constantly strive to improve kitchen-operating procedures.
 </li>
 <li>
 Relate guests&rsquo; comments, positive or negative, to the Executive Pastry Chef and take corrective actions where necessary.
 </li>
 <li>
 Be fully responsible for the labor budget of the kitchen department.
 </li>
 <li>
 Propose and initiate when approved, new services and products for our guests.
 </li>
 <li>
 Perform any other reasonable duties as required by the department head from time to time.
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation
 </li>
 <li>
 Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
 </li>
 <li>
 Read, understand, and implement the relevant sections of the FLS Policy
 
 
 </li>
 </ul>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

Head of Pastry Chef

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

JW Marriott

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26050972
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 JW Marriott Hotel Kuwait City, Al Shuhada Street P.O. Box 26302, Kuwait City, Kuwait, Kuwait, 13124VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Developing and Maintaining Budgets
 
 
 
 <ul>
 <li>
 Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
 </li>
 <li>
 Maintains a positive cost management index for kitchen and restaurant operations.
 </li>
 <li>
 Utilizes budgets to understand financial objectives.
 
 
 </li>
 </ul>
 
 Leading Food and Beverage Team
 
 
 
 <ul>
 <li>
 Manages the Food and Beverage departments (not catering sales).
 </li>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </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>
 Oversees all culinary, restaurant, beverage and room service operations.
 </li>
 <li>
 Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
 </li>
 <li>
 Provides excellent customer service to all employees.
 </li>
 <li>
 Responds quickly and proactively to employee's concerns.
 </li>
 <li>
 Provides a learning atmosphere with a focus on continuous improvement.
 </li>
 <li>
 Provides proactive coaching and counseling to team members.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Monitors and maintains the productivity level of employees.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish work.
 </li>
 <li>
 Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
 </li>
 <li>
 Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides excellent customer service.
 </li>
 <li>
 Responds quickly and proactively to guest's concerns.
 </li>
 <li>
 Understands the brand's service culture.
 </li>
 <li>
 Drives alignment of all employees, team leaders and managers to the brand's service culture.
 </li>
 <li>
 Sets service expectations for all guests internally and externally.
 </li>
 <li>
 Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
 </li>
 <li>
 Verifies all banquet functions are up to standard and exceed guest's expectations.
 </li>
 <li>
 Provides services 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>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Conducts performance reviews in a timely manner.
 </li>
 <li>
 Promotes both Guarantee of Fair Treatment and Open Door policies.
 </li>
 <li>
 Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
 </li>
 <li>
 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
 </li>
 <li>
 Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Complies with all corporate accounting procedures.
 </li>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluates results to choose the best solution and solve problems.
 </li>
 <li>
 Drives effective departmental communication and information systems through logs, department meetings and property meetings.
 
 
 </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.
 
 
 
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Food & Beverage Manager

Explore 237+ Cost control food and beverage in Kuwait City this May. Find roles across top companies and apply now to boost your career.

237 cost control food and beverage jobs In Kuwait City

Cost Control (Food and Beverage)

Accountant (Kuwait Food Company)

Executive Sous Chef

Executive Sous Chef

Head of Pastry Chef

Chef De Partie

Food & Beverage Manager