operations manager

safety officer

security supervisor

operations executive

chef de partie - sushi

culinary supervisor

Marriott International

<div>Additional Information 
Job Number25128486 
Job CategoryFood and Beverage &amp; Culinary 
LocationFour Points by Sheraton Sheikh Zayed Road Dubai, Sheikh Zayed Road, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
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 
Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.</li></ul>
<ul><li>Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the specialty restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the specialty restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily specialty restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</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>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Specialty Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</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></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent 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.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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>

Chef De Cuisine (Level 43 Sky Lounge) - Four Points by Sheraton Sheikh Zayed Road

IHG Hotels & Resorts

<div><div>Franchise Hotel - Sous Chef - Main Kitchen
<div></div><div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4194<div> 
 
 
</div></div><div><div>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.</div> 

<div>About Us

Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels 
Your day to day 


Department Management:

Oversee the day-to-day operations of the stewarding department, including scheduling, task assignment, and performance management of stewards and dishwashers.

Develop and implement departmental policies, procedures, and standards to ensure cleanliness, hygiene, and safety regulations are met.

Train and coach stewards on proper cleaning techniques, chemical handling, and equipment operation.

Monitor inventory levels of cleaning supplies, equipment, and utensils, and coordinate with the procurement department for replenishment. 


Sanitation and Hygiene:

Ensure the cleanliness and hygiene of all food preparation and service areas, including kitchen, dishwashing areas, storage rooms, and employee facilities.

Implement and enforce proper cleaning and sanitization practices to meet health and safety regulations and maintain high-quality standards.

Conduct regular inspections to identify areas for improvement and take necessary corrective actions.

Maintain records and documentation related to sanitation practices, cleaning schedules, and employee training. 


Equipment and Inventory Management:

Oversee the maintenance and operation of dishwashing machines, cleaning equipment, and other related tools.

Coordinate with the maintenance department to ensure timely repairs and servicing of equipment.

Monitor and control inventory levels of cleaning supplies, chemicals, and utensils to minimize wastage and ensure availability. 


Cross-Department Collaboration:

Collaborate with the culinary team, banquet department, and other relevant departments to ensure seamless operations and efficient workflow.

Communicate and coordinate with other managers to address any operational issues or concerns.

Participate in regular meetings and provide input on improving operational efficiency and guest satisfaction. 


Health and Safety Compliance:

Ensure compliance with local health department regulations, food safety standards, and other relevant guidelines.

Train stewards on proper handling of hazardous materials, personal protective equipment (PPE) usage, and emergency procedures.

Investigate and report any accidents, incidents, or health violations promptly, taking appropriate corrective actions. 
What we need from you
<ul>
<li>Culinary Expertise: Proficiency in cooking techniques, recipe development, and plating standards.
</li>
<li>Menu Planning: Ability to assist in creating menus, specials, and seasonal offerings.
</li>
<li>Food Safety &amp; Hygiene: Knowledge of HACCP standards, food handling, and sanitation practices.
</li>
<li>Inventory &amp; Cost Control: Managing food costs, portion control, stock rotation, and minimizing wastage.</li></ul> 

<ul><li>Kitchen Operations: Strong understanding of equipment handling, maintenance, and workflow management.
</li>
<li>Passionate about food and culinary arts.
</li>
<li>Strong leadership presence and decision-making ability.
</li>
<li>High energy, stamina, and resilience to work long hours.
</li>
<li>Professionalism and commitment to service excellence.
</li>
<li>Team player with a collaborative approach.</li></ul> 
 
What we offer

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life. 
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef - Main Kitchen

<div>Do you see yourself as a Front Desk Agent for InterContinental Hotels Group&reg; at Dubai Festival City?
As the world&rsquo;s first and most global luxury hotel brand, InterContinental Hotels &amp; Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental&reg;&#65039; brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you&rsquo;d like to embrace a world of opportunities, we&rsquo;d like to welcome you to the world&rsquo;s most international luxury hotel brand.

The IHG Hotels at Dubai Festival City consists of four hotels. These include the luxury and lifestyle brand InterContinental, the lavish long-stay InterContinental Residence Suites, the premium Crowne Plaza, and the essentials Holiday Inn &amp; Suites. In addition to over 1,600 rooms, the cluster boasts a selection of 16 restaurants and bars, an impressive 3,800-square-metre Event Centre across two levels, the 5,000-square-metre Festival Arena by InterContinental, the luxurious Spa InterContinental, and state-of-the-art gym and swimming pool facilities. We are looking for people who are friendly, welcoming, and full of life to join over 1,200 colleagues who are always finding ways to make every guest's experience an enjoyable one. We value the passion and enthusiasm of our colleagues and encourage you to share your passion when you work with us.
A little taste of your day-to-day
<ul>
<li>Oversee daily kitchen operations, ensuring optimal staffing levels and efficient task allocation.</li>
<li>Maintain consistent high-quality food production across all cluster outlets.</li>
<li>Participate in the planning and costing of menus</li>
<li>Develop and write standard recipes</li>
<li>Develop new dishes and products</li>
<li>Uphold exceptional culinary skills and enforce high hygiene standards in the kitchen.</li>
<li>Cultivate positive customer relationships by actively engaging with guests, colleagues, contractors, and suppliers.</li>
<li>Swiftly and comprehensively address any issues arising in the kitchen or related areas.</li>
<li>Encourage teamwork and top-notch service through daily communication and coordination with other departments.</li>
<li>Assist in organising special events and food promotions.</li>
<li>Serve as a role model, coaching and providing feedback to enhance colleagues' performance and setting performance and development goals.</li>
<li>Assist in planning future staffing needs and recruitment in accordance with company guidelines.</li>
<li>Administer detailed induction programmes for new staff and maintain up-to-date departmental standards.</li>
<li>Craft menus that exceed customer expectations and align with brand standards.</li>
<li>Ensure kitchen equipment and environment are hygienic and functional.</li>
<li>Develop and oversee implementation of departmental policies and procedures.</li>
<li>Conduct training needs analysis for kitchen staff and design and implement training programmes accordingly.</li>
<li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li>
<li>Coach, counsel, and discipline staff, offering constructive feedback to enhance performance.</li>
<li>Maintain regular communication with staff and foster positive relations.</li>
<li>Approve leave requests, considering hotel occupancies.</li>
<li>Assists in co-ordinating the preparation of the departmental annual budget</li>
<li>Controls and monitors departmental costs on an ongoing basis to ensure performance against budget</li>
<li>Ad-hoc duties &ndash; unexpected moments when we have to pull together to get a task done</li>
</ul>
What we need from you
<ul><li>Degree in Culinary Arts or Hospitality Management</li>
<li>Excellent written and oral communication skills in English</li>
<li>Minimum 2 years of experience in the same role within a branded chain of hotels</li>
<li>Customer driven, Culturally adaptable, communicates well and works with all level of people</li>
<li>Strong background in facilitating multiple cuisines</li>
<li>Proficiency in the HACCP management system and administrative tasks</li>
<li>Previous experience with our systems (e.g. JANA) would facilitate a smooth transition into the role</li>
<li>Good computer literacy, particularly in Microsoft applications</li>
<li>Pro-active approach, and the ability to meet deadlines
</li></ul>What you can expect from us

We give our people everything they need to succeed, from a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life &ndash; including impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to all applicants. We promote a culture of trust, support, and acceptance, always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the Room to Belong, Room to Grow, and a Room to Make a Difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us, and you&rsquo;ll become part of our ever-growing global family.
As the world&rsquo;s first and most global luxury hotel brand, InterContinental Hotels &amp; Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental&reg;&#65039; brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you&rsquo;d like to embrace a world of opportunities, we&rsquo;d like to welcome you to the world&rsquo;s most international luxury hotel brand.
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>

Cluster Executive Sous Chef - F&B Preparation - InterContinental Hotels Group® Dubai Festival City

<div>Additional Information 
Job Number25136474 
Job CategoryFood and Beverage &amp; Culinary 
LocationAloft Palm Jumeirah, East Crescent, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests&rsquo; service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATIONS
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 2 years of related work experience.
Supervisory Experience: At least 1 year of supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Aloft, we aren&rsquo;t your typical hotel&mdash;but we aren&rsquo;t too cool for school either. We&rsquo;re here to be our guests&rsquo; launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they&rsquo;re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We&rsquo;re looking for confident self-expressers who aren&rsquo;t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft 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.</div></div>

F&B Supervisor

Millennium Plaza Downtown Dubai

<div>As a Kitchen Steward, you will play a vital role in maintaining the cleanliness and organization of the kitchen and dining areas. Your responsibilities include ensuring that kitchen equipment, utensils, and workspaces are clean and ready for use by the culinary teams.
Key Job Responsibilities:<ul>
<li>
Maintain the cleanliness and organization of kitchen equipment, utensils, and workspaces.</li>
<li>Assist in washing, rinsing, and sanitizing dishes, pots, pans, and kitchen tools.</li>
<li>Coordinate the cleaning and polishing of silverware, glassware, and chinaware.</li>
<li>Assist in maintaining inventory of kitchen and dining equipment.</li>
<li>Ensure the timely removal of garbage and waste from kitchen areas.</li>
<li>Support the culinary team in food prep and setup for meal services.</li>
<li>Adhere to hygiene and sanitation standards in the kitchen and dining areas.</li>
<li>Assist in maintaining safety and cleanliness in food storage areas.</li>
<li>Collaborate with stewarding supervisors and managers to complete tasks efficiently.</li>
<li>Report any damaged or malfunctioning kitchen equipment to the supervisor.</li>
<li>Participate in the setup and cleanup of kitchen and dining areas for service.</li>
<li>Follow safety guidelines and protocols to ensure a safe work environment.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Kitchen Steward

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

PURPOSE OF POSITIONThe Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA's outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiencesKEY ROLES &amp; RESPONSIBILITIES<ul><li>Control and direct the food preparation process and any other related activities</li><li>Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings</li><li>Approve and confirm dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Be fully in charge of managing and training kitchen staff</li><li>Oversee the work of subordinates.</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels</li><li>Creating schedules for all kitchen staff</li><li>Tracking kitchen finances to identify areas of potential waste</li><li>Foster a climate of cooperation and respect between co-workers</li><li>Responsible for inventory, ordering/purchasing, and food cost controls</li><li>Create operational solutions for faster service, retaining a focus on excellence</li><li>Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.</li><li>Lead and develop the BOH teams</li></ul>PERSONAL ATTRIBUTES<ul><li>Excellent communication and leadership skills</li><li>Ability in delegating responsibility and monitoring progress</li><li>Strong problem-solving and decision-making capabilities</li><li>Detail-oriented with meticulous attention to quality and safety standards</li><li>Ability to work under pressure and manage multiple tasks simultaneously</li><li>Team-oriented mindset with ability to foster cooperation and respect</li><li>Adaptability and flexibility in a fast-paced environment</li><li>Customer service-oriented approach</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Degree/Diploma in Culinary Science</li><li>Minimum 2 years as a CDP or Sous chef in a similar concept.</li><li>Up to date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer applications</li><li>PIC certification preferred</li><li>Ability to manage multiple tasks</li><li>Experience in staff training and development</li><li>Knowledge of inventory management and cost control procedures</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li> CDP or Sous chef : 2 years (Required)</li><li>Culinary/Hotkitchen: 4 years (Required)</li></ul>

Kitchen Manager

<div>Additional Information 
Job Number25137096 
Job CategoryFood and Beverage &amp; Culinary 
LocationFour Points by Sheraton Sheikh Zayed Road Dubai, Sheikh Zayed Road, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests&rsquo; service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATIONS
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 2 years of related work experience.
Supervisory Experience: At least 1 year of supervisory experience.
License or Certification: None 
</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.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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>

F&B Service Supervisor - Level 43 Sky Lounge

Explore 326+ Culinary supervisor in Dubai this September. Find roles across top companies and apply now to boost your career.