assistant banquet manager

finance manager

food and beverage assistant Jobs in Salmiya

food and beverage assistant

accountant - f&b

bar supervisor

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)

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 
 
 Operational:
 
 
 
 
 <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>
 
 
 Financial
 
 
 :
 
 
 <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>
 
 
 Strategic
 
 
 :
 
 
 <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>
 
 
 Guest Service:
 
 
 
 
 <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>
 
 
 Administration
 
 
 :
 
 
 <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>
 
 
 Food &amp; Beverage Product:
 
 
 
 
 <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>
 
 
 General
 
 
 :
 
 
 <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>
 
 
 Associate Handling;
 
 
 
 
 <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
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <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>
 
 
 Occasional Duties:
 
 
 
 
 <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>
 
 Qualifications
 
 
 
 <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

Hilton

<div>Assistant Bar Manager
Assistant Bar Manager manages the bar service to offer a high quality, efficient beverage service that adds to a superior Guest experience and is in accordance with licensing regulations associated with alcoholic beverages. 
What will I be doing? 
As Assistant Bar Manager, you will manage the bar service to offer a high quality, efficient beverage service that adds to a superior Guest experience and is in accordance with licensing regulations associated with alcoholic beverages. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Maintain an effective bar service with an emphasis on high quality, efficient service.</li><li>
Check that Guest service standards are set, implemented and monitored, and continuously evaluated</li><li>
Set-up of the outlet in accordance with the pre-determined standards of the operation</li><li>
Comply with licensing regulations and hotel procedures relating to the bar and service of alcoholic beverages and conduct staff training sessions accordingly</li><li>
Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how Bar personnel are trained to possesss this knowledge and the application of it</li><li>
Ensure compliance with and the proper training of Team Members so that all Company Health and Safety, and Fire Regulations and procedures are understand and applied</li><li>
Ensure all Team Members are impeccably presented and adhere to the correct uniform standards</li><li>
Evaluate the performance of the Team ensuring the highest standards of service are given at all times</li><li>
Ensure all Team Members receive an annual and interim appraisal and any other appropriate performance feedback in a timely manner</li><li>
Ensure all staff members have a Personal Development Plan that details and actively encourages use of Hilton University and the Hotel training Calendar</li><li>
Deal with sudden staff shortages through absenteeism and report all absences according to Company Attendance Procedures</li><li>
Adhere to the Company disciplinary policy when necessary</li><li>
Ensure an appropriate delegation structure is in place and shared amongst the senior team in your absence</li><li>
Complete all necessary administration in accordance with Company procedures relating to all staff members</li><li>
Produce effective revenue forecasting, as per timelines, and communicate forecasts to the Food and Beverage office</li><li>
Maximise revenue and increase average spend per person through upselling, high customer service standards, effective training and motivational techniques</li><li>
Work with Food and Beverage Cost Control to ensure stock takes are carried out in a timely manner and to ensure food and beverage cost control targets are maintained</li><li>
Meet or exceed the monthly drink profit margin target</li></ul>
What are we looking for? 
Assistant Bar Manager 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>
Customer Service experience in supervisory or above capacity</li><li>
A warm personality, attentive and smartly presentable</li><li>
An ability to listen and respond to demanding Guest needs</li><li>
Excellent leadership, interpersonal and communication skills</li><li>
Accountable and resilient</li><li>
Committed to delivering high levels of customer service</li><li>
Ability to work under pressure</li><li>
Flexibility to respond to a range of different work situations</li><li>
A medium level of IT proficiency is required</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous experience in similar role</li><li>
Passion for delivering exceptional levels of Guest service</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 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!</div>

Assistant Bar Manager

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 Operational:
 
 
 <ul>
 <li>
 To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
 </li>
 <li>
 To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
 </li>
 <li>
 To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
 </li>
 <li>
 To be a hands-on Manager and be present at all times in the operation.
 </li>
 <li>
 To implement a flexible scheduling based on business patterns.
 </li>
 <li>
 To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
 </li>
 <li>
 To control the requisitioning, storage and careful use of all operating equipment and supplies.
 </li>
 <li>
 To conduct daily pre-shift briefings to associates on preparation, service and menu.
 </li>
 <li>
 To liaise with the Food &amp; Beverage Department on daily operations and quality control.
 </li>
 <li>
 To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.
 </li>
 <li>
 To establish culinary standards specific for the restaurant which meet the needs of the target market.
 </li>
 <li>
 To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To use, wherever possible, locally and seasonally available products in Menus and Specials.
 </li>
 <li>
 To develop menus, buffets (where applicable), "specials", signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
 </li>
 <li>
 To handle guest enquiries 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 be demanding and critical when it comes to operation standards.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 Financial:
 
 
 <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>
 Strategic:
 
 
 <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>
 </ul>
 Guest Service:
 
 
 <ul>
 <li>
 Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 Administration:
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
 </li>
 <li>
 To submit all guest / staff incident reports.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.
 </li>
 <li>
 To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
 
 
 </li>
 </ul>
 Stewarding and Engineering:
 
 
 <ul>
 <li>
 To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
 </li>
 <li>
 To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
 </li>
 <li>
 To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
 
 
 </li>
 </ul>
 Marketing:
 
 
 <ul>
 <li>
 To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.
 </li>
 <li>
 To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.
 
 
 </li>
 </ul>
 General:
 
 
 <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 by the Executive Chef/Executive Sous Chef.
 </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>
 <li>
 To prepare and participate in the Monthly Objective Review.
 
 
 </li>
 </ul>
 Associate Handling;
 
 
 <ul>
 <li>
 To identify training needs and plan training programs for the associates.
 </li>
 <li>
 To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan .
 </li>
 <li>
 To liaise and inform Kitchen Department and Human Resources Department of all training sessions.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.
 </li>
 <li>
 To ensure that all colleagues provide a courteous and professional service at all times.
 </li>
 <li>
 To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.
 </li>
 <li>
 To conduct staff yearly performance appraisal.
 </li>
 <li>
 To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
 </li>
 <li>
 To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </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
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <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>
 
 
 Occasional Duties:
 
 
 
 
 <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>
 
 Qualifications
 
 
 
 We are looking for candidates who have experience in a similar operation.
 
 
 <ul>
 <li>
 Previous experience as Chef De Cuisine with extensive banquet operations expertise.
 </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>

Chef De Cuisine - Banquets

<div>
 An Assistant Restaurant Manager oversees all Food and Beverage operations, including Restaurants, Bars, Caf&eacute;, Room Service, Conference and Banqueting and Kitchens to ensure high standards of quality and service.
 
 
 
 What will I be doing?
 
 
 
 As an Assistant Restaurant Manager, you will oversee all Food and Beverage operations including Restaurants, Bars, Cafe, Room Service, Conference and Banqueting and Kitchens to ensure quality and service by performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards
 </li>
 <li>
 Effectively control the flow of customers and the interaction between the front and back-of-house throughout service
 </li>
 <li>
 Ensure Team Members maximize all sales opportunities
 </li>
 <li>
 Ensure Team Members consistently maintain brand standards and high levels of customer service
 </li>
 <li>
 Handle all customer inquiries in an appropriate and professional manner
 </li>
 <li>
 Accurately manage all transactions during service
 </li>
 <li>
 Manage Team Member schedules, stock, and wastage levels
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 An Assistant Restaurant Manager serving Hilton Brand hotels 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>
 Previous experience in organizing food and beverage service in a range of outlets
 </li>
 <li>
 Experience in supervising a team
 </li>
 <li>
 Ability to demonstrate delegation skills
 </li>
 <li>
 Flexibility to respond quickly and positively to a range of work situations
 </li>
 <li>
 A passion for developing others to be part of a winning team
 
 
 
 </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 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!
 
 
 
 Work Locations
 
 
 
 Hilton Kuwait Resort
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Bars and Restaurants
</div>

Assistant Restaurant Manager

<div>Assistant Restaurant Manager
An Assistant Restaurant Manager oversees all Food and Beverage operations, including Restaurants, Bars, Caf&eacute;, Room Service, Conference and Banqueting and Kitchens to ensure high standards of quality and service. 
What will I be doing? 
As an Assistant Restaurant Manager, you will oversee all Food and Beverage operations including Restaurants, Bars, Cafe, Room Service, Conference and Banqueting and Kitchens to ensure quality and service by performing the following tasks to the highest standards:<ul>
<li>Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards</li>
<li>Effectively control the flow of customers and the interaction between the front and back-of-house throughout service</li>
<li>Ensure Team Members maximize all sales opportunities</li>
<li>Ensure Team Members consistently maintain brand standards and high levels of customer service</li>
<li>Handle all customer inquiries in an appropriate and professional manner</li>
<li>Accurately manage all transactions during service</li>
<li>Manage Team Member schedules, stock, and wastage levels</li></ul>
What are we looking for? 
An Assistant Restaurant Manager serving Hilton Brand hotels 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>Previous experience in organizing food and beverage service in a range of outlets</li>
<li>Experience in supervising a team</li>
<li>Ability to demonstrate delegation skills</li>
<li>Flexibility to respond quickly and positively to a range of work situations</li>
<li>A passion for developing others to be part of a winning team</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 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!</div>

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

Explore 386+ Cost control food and beverage in Salmiya this April. Find roles across top companies and apply now to boost your career.

386 cost control food and beverage jobs In Salmiya

Cost Control (Food and Beverage)

Executive Sous Chef

Assistant Bar Manager

Chef De Cuisine - Banquets

Assistant Restaurant Manager

Assistant Restaurant Manager

Chef De Partie