chef de cuisine-grill & mediterranean cuisine specialist Jobs in Muscat

chef de cuisine-grill & mediterranean cuisine specialist

demi chef de partie-harvest kitchen Jobs in Muscat

demi chef de partie-harvest kitchen

executive pastry chef

food & beverage manager

food and beverage supervisor Jobs in Muscat

food and beverage supervisor

culinary manager

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Qualifications Summary:
The Head Chef &ndash; Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.
Key Responsibilities:
1. Culinary Leadership &amp; Operations<ul><li>
Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.</li><li>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</li><li>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</li><li>
Oversee stock levels, food costing, and waste control to maintain profitability.</li><li>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</li></ul>
2. Team Management &amp; Training<ul><li>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</li><li>
Conduct regular performance evaluations and provide coaching and development for team members.</li><li>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</li><li>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</li></ul>
3. Quality Control &amp; Food Safety<ul><li>
Ensure all dishes meet brand presentation, taste, and portion standards.</li><li>
Work closely with the Hygiene &amp; Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.</li><li>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</li></ul>
4. Menu Development &amp; Brand Compliance<ul><li>
Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.</li><li>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</li><li>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</li></ul>
5. Guest Experience &amp; Brand Representation<ul><li>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</li><li>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</li><li>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div>

Head Chef – Benihana Teppanyaki

Wyndham Hotels & Resorts EMEA

<div>
 
 Summary
 
 
 
 The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
 
 
 The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Provides the strategic direction for kitchen department.
 </li>
 <li>
 Oversee all kitchen operations, including food preparation, cooking, and presentation.
 </li>
 <li>
 Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.
 </li>
 <li>
 Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.
 </li>
 <li>
 Incorporating seasonal ingredients and guest preferences into the menu.
 </li>
 <li>
 Lead and manage the kitchen team.
 </li>
 <li>
 Recruit, onboard, train, and motivate kitchen team.
 </li>
 <li>
 Create staff schedules and ensure proper staffing levels during peak hours and events.
 </li>
 <li>
 Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.
 </li>
 <li>
 Fostering a positive work environment for all team members.
 </li>
 <li>
 Lead by example to ensure outstanding guest service and professionalism.
 </li>
 <li>
 Maintain strict quality control standards to meet or exceed guest expectations.
 </li>
 <li>
 Taste and inspect all dishes before they leave the kitchen.
 </li>
 <li>
 Takes responsibility for the kitchen budgeting and forecasting process.
 </li>
 <li>
 Ensure compliance with food safety, hygiene, and sanitation standards.
 </li>
 <li>
 Monitor food quality and ensure consistency in taste and presentation.
 </li>
 <li>
 Control inventory, manage ordering, and reduce waste by optimizing food cost control.
 </li>
 <li>
 Develop and maintain relationships with suppliers to source the best quality ingredients.
 </li>
 <li>
 Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.
 </li>
 <li>
 Ensure kitchen equipment is properly maintained and in good working condition.
 </li>
 <li>
 Stay current with culinary trends and continuously innovate menu offerings.
 </li>
 <li>
 Actively seek live guest feedback in the restaurants(s).
 </li>
 <li>
 Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.
 </li>
 <li>
 Create and implement standard operating procedures for the kitchen.
 </li>
 <li>
 Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.
 </li>
 <li>
 Plan and execute special events, catering services, and private dining experiences.
 </li>
 <li>
 Collaborate with event planners or clients to create customized menus.
 
 
 </li>
 </ul>
 
 KEY COMPETENCIES
 
 
 
 Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
 
 
 <ul>
 <li>
 Leadership
 </li>
 <li>
 Communication
 </li>
 <li>
 Commercial awareness
 </li>
 <li>
 Culinary creativity
 </li>
 <li>
 Delegation
 </li>
 <li>
 Planning &amp; Time management
 </li>
 <li>
 Attention to detail
 </li>
 <li>
 Driving results
 </li>
 <li>
 Teamwork
 </li>
 <li>
 Flexibility
 </li>
 <li>
 Agility
 
 
 </li>
 </ul>
 
 BACKGROUND
 
 
 
 <ul>
 <li>
 Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.
 </li>
 <li>
 Bachelor&rsquo;s degree in culinary arts or similar field.
 </li>
 <li>
 Advanced Food safety and hygiene Certification
 </li>
 <li>
 Language requirement: professional English
 </li>
 </ul>
</div>

Head Chef

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance. 
KEY RESPONSIBILITIES<ul><li>
Provides the strategic direction for kitchen department.</li><li>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</li><li>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</li><li>
Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.</li><li>
Incorporating seasonal ingredients and guest preferences into the menu.</li><li>
Lead and manage the kitchen team.</li><li>
Recruit, onboard, train, and motivate kitchen team.</li><li>
Create staff schedules and ensure proper staffing levels during peak hours and events.</li><li>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</li><li>
Fostering a positive work environment for all team members.</li><li>
Lead by example to ensure outstanding guest service and professionalism.</li><li>
Maintain strict quality control standards to meet or exceed guest expectations.</li><li>
Taste and inspect all dishes before they leave the kitchen.</li><li>
Takes responsibility for the kitchen budgeting and forecasting process.</li><li>
Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>
Monitor food quality and ensure consistency in taste and presentation.</li><li>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</li><li>
Develop and maintain relationships with suppliers to source the best quality ingredients.</li><li>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</li><li>
Ensure kitchen equipment is properly maintained and in good working condition.</li><li>
Stay current with culinary trends and continuously innovate menu offerings.</li><li>
Actively seek live guest feedback in the restaurants(s).</li><li>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</li><li>
Create and implement standard operating procedures for the kitchen.</li><li>
Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.</li></ul><ul><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Collaborate with event planners or clients to create customized menus.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Attention to detail</li><li>
Driving results</li><li>
Teamwork</li><li>
Flexibility</li><li>
Agility</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Advanced Food safety and hygiene Certification</li><li>
Language requirement: professional English
</li></ul></div><div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning, Leadership<h3 class="jobSectionHeader">
Financial Skills</h3>
Budgeting</div></div>

Mandarin Oriental

<div>
 Mandarin Oriental Muscat is looking for a
 
 Chef de Cuisine &ndash; Rawya Restaurant
 
 to join our
 
 culinary
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combines the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Oversee all operational and administrative culinary aspects Rawya restaurant. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace &amp; MO club Lounge as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.
 </li>
 <li>
 Create and maintain a great synergy between Rawya and other kitchens Kitchen to assure maximum efficiency.
 </li>
 <li>
 Work closely with the respective Restaurant Manager and Executive Chef to plan menus, prices and promotional events for the Restaurants in order to maximize revenue generating opportunities in line with market demands.
 </li>
 <li>
 Regularly review menus regarding popularity of dishes, food cost and season with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
 </li>
 <li>
 Ensure plating guides are up to date and distributed appropriately.
 </li>
 <li>
 Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
 </li>
 <li>
 Ensure that all Cuisines within 3 meal restaurants. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace &amp; MO club Lounge.
 </li>
 <li>
 are prepared in the most authentic way as standards set by the Executive Chef.
 </li>
 <li>
 Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular checks on accuracy of all items.
 </li>
 <li>
 Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
 </li>
 <li>
 Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
 </li>
 <li>
 Provide leadership, direction and support to all colleagues at any time.
 </li>
 <li>
 Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
 </li>
 <li>
 Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
 </li>
 <li>
 Oversee preparation of weekly roster.
 </li>
 <li>
 Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
 </li>
 <li>
 Support the Chief Steward in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
 </li>
 <li>
 Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Qatar Municipality rules and regulation.
 </li>
 <li>
 Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
 </li>
 <li>
 Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
 </li>
 <li>
 Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Chef.
 </li>
 <li>
 Ensure that Mandarin Oriental, Muscat&rsquo;s grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
 </li>
 <li>
 Personally follow up with guests where possible or required and show presence in the dining area regularly.
 </li>
 <li>
 Personally monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special dietary requirements.
 </li>
 <li>
 Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
 </li>
 <li>
 Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant manager.
 </li>
 <li>
 Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
 </li>
 <li>
 Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat&rsquo;s procedures.
 </li>
 <li>
 Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
 </li>
 <li>
 Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
 </li>
 <li>
 Ensure recipe costings are up to date and in line with selling prices.
 </li>
 <li>
 Oversee and take full responsibility of all food safety related administration.
 </li>
 <li>
 Ensure support is given to the Commissary and Butchery for the daily market list and inventory control.
 </li>
 <li>
 Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Kitchen.
 </li>
 <li>
 Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
 </li>
 <li>
 Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
 </li>
 <li>
 Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
 </li>
 <li>
 To be updated with the latest food trends in the F&amp;B industry to ensure the outlet Cuisine and Buffets are in line or ahead of international standards.
 </li>
 <li>
 Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
 </li>
 <li>
 Attend and participate in all required meetings as scheduled.
 </li>
 <li>
 Perform any other reasonable duties as required by the Executive Chef.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 </li>
 </ul>
</div>

Chef de Cuisine - Rawya Restaurant

Bali Jobs Recruitment

<div>
 Our client is a 5-star luxury international chain in Oman. As an Executive Chef, you will be responsible for managing all kitchen operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.
 
 
 As an ideal candidate, you should have a wealth of culinary experience in luxury resorts, a desire to focus on the development of your team, and a creative flair; bringing a wellness touch and energy to all the food and beverage experiences.
 
 
 
 Qualifications:
 
 
 
 <ul>
 <li>
 Possess a Bachelors degree/Diploma in Culinary Arts, or a related field plus 5 or more years of related experience, including management experience, or an equivalent combination of education and experience.
 </li>
 <li>
 Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
 </li>
 <li>
 Experience in fine dining restaurants is mandatory.
 </li>
 <li>
 Past working experience in GCC country and/or remote location.
 </li>
 <li>
 Cross-cultural work environment exposure.
 </li>
 <li>
 Very good command of written and spoken English.
 </li>
 <li>
 Strong leadership and organizational skills with the ability to multitask.
 </li>
 <li>
 Microsoft Office application literacy.
 
 
 
 </li>
 </ul>
 
 Key Responsibilities:
 
 
 
 <ul>
 <li>
 Continually focus on the rejuvenation of the culinary experience.
 </li>
 <li>
 Monitor sorting of food and material waste and liaise with the gardeners for efficient food waste removal for composting, growing our own produce and featuring this produce in our culinary offering.
 </li>
 <li>
 All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with a particular focus on growing or making our own products.
 </li>
 <li>
 Develop daily specials in accordance with market trends, member preferences and nutritional considerations; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.
 </li>
 <li>
 Establish purchasing practices that meet the requirements of the nutrition and sustainability platforms.
 </li>
 <li>
 Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates the number to be served in a fiscally responsible manner.
 </li>
 <li>
 Constantly assess Menus and Wine Lists to remain relevant and in line with wellness practices.
 </li>
 <li>
 Instill a cost-focused philosophy through training and education.
 </li>
 <li>
 Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
 </li>
 <li>
 Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the resort.
 </li>
 <li>
 Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the resort.
 </li>
 <li>
 Conduct probation and formal performance appraisal in line with company guidelines.
 </li>
 <li>
 Be aware of the duty of care and adhere to occupational, health, and safety legislation, policies, and procedures.
 </li>
 <li>
 Be familiar with property safety, first aid, and fire and emergency procedures and operate equipment safely and sensibly.
 
 </li>
 </ul>
</div>

Executive Chef (5* Ultra luxury International Chain)

Marriott International

<div>Additional Information 
Job Number25192836 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Position responsible for all the food and beverage operations ultra-luxury resort, 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>
<ul><li>Proven experience in luxury/upscale hotels or resorts</li></ul>
<ul><li>Strong leadership and people management skills</li></ul>
<ul><li>Solid background in GCC/MEA markets (preferred)</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></ul>
<ul><li>Maintains a positive cost management index for kitchen and restaurant operations.</li></ul>
<ul><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></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Oversees all culinary, restaurant, beverage and room service operations.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Provides excellent customer service to all employees.</li></ul>
<ul><li>Responds quickly and proactively to employee's concerns.</li></ul>
<ul><li>Provides a learning atmosphere with a focus on continuous improvement.</li></ul>
<ul><li>Provides proactive coaching and counseling to team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish work.</li></ul>
<ul><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></ul>
<ul><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></ul>
<ul><li>Responds quickly and proactively to guest's concerns.</li></ul>
<ul><li>Understands the brand's service culture.</li></ul>
<ul><li>Drives alignment of all employees, team leaders and managers to the brand's service culture.</li></ul>
<ul><li>Sets service expectations for all guests internally and externally.</li></ul>
<ul><li>Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</li></ul>
<ul><li>Verifies all banquet functions are up to standard and exceed guest's expectations.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><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></ul>
<ul><li>Conducts performance reviews in a timely manner.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><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></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Drives effective departmental communication and information systems through logs, department meetings and property meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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></div>

Food & Beverage Manager

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25194095
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 W Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
 </li>
 <li>
 Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
 </li>
 <li>
 Demonstrates knowledge of high quality food products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Knows and implements brand&rsquo;s Safety Standards.
 </li>
 <li>
 Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Operates and maintains all department equipment and reports malfunctions.
 </li>
 <li>
 Supports procedures for food &amp; beverage portion and waste controls.
 </li>
 <li>
 Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Assists in determining how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Leading Culinary Team
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </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>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Ensures that menu items are prepared and presented according to use record standards.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 
 
 </li>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
 </li>
 <li>
 Schedules employees to business demands and tracks employee time and attendance.
 </li>
 <li>
 Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
 </li>
 <li>
 Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Helps employees receive on-going training to understand guest expectations.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 </li>
 <li>
 Attends and participates in all pertinent 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.
 
 
 
 W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W 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.
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