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director digital operations

Iron Mountain

<div>
 
 At Iron Mountain we know that work, when done well, makes a positive impact for our customers, our employees, and our planet. That&rsquo;s why we need smart, committed people to join us. Whether you&rsquo;re looking to start your career or make a change, talk to us and see how you can elevate the power of your work at Iron Mountain.
 
 
 
 
 
 We provide expert, sustainable solutions in records and information management, digital transformation services, data centers, asset lifecycle management, and fine art storage, handling, and logistics. We proudly partner every day with our 225,000 customers around the world to preserve their invaluable artifacts, extract more from their inventory, and protect their data privacy in innovative and socially responsible ways.
 
 
 
 
 
 Are you curious about being part of our growth story while evolving your skills in a culture that will welcome your unique contributions? If so, let's start the conversation.
 
 
 
 
 
 
 
 
 
 Job Summary
 
 
 
 
 
 
 Iron Mountain is seeking a
 
 dynamic and experienced Director, Digital Operations
 
 to join our
 
 Digital Solutions
 
 team. In this role, you will be responsible for the strategic leadership and operational oversight of Digital Operations, including direct accountability for regional Profit and Loss (P&amp;L) and driving financial results.
 
 
 
 
 
 You will lead a diverse team of operational and technical professionals, fostering a culture of development and inclusion while serving as the primary subject matter expert for Digital Solutions within your assigned geography.
 
 
 
 
 
 
 
 
 
 What You&rsquo;ll Do
 
 
 
 In this role, you will:
 
 
 
 
 <ul>
 <li>
 
 Drive Operational Excellence and Service Delivery:
 
 Lead all aspects of Digital Solutions operations to ensure customer Key Performance Indicators (KPIs) for quality and on-time performance are met while maintaining Iron Mountain best practices.
 </li>
 <li>
 
 Execute Financial and Strategic Planning:
 
 Partner with Finance and Executive leadership to manage regional Profit and Loss (P&amp;L), develop five-year real estate and growth strategies, and deliver accurate financial forecasting.
 </li>
 <li>
 
 Cultivate Leadership and Talent:
 
 Oversee organizational structure and labor capacity, driving a culture of continuous development through succession planning and active mentorship of Operations Managers and Supervisors.
 </li>
 </ul>
 
 
 
 
 
 What You&rsquo;ll Bring
 
 
 
 The ideal candidate will have:
 
 
 
 
 <ul>
 <li>
 
 Extensive Leadership Experience:
 
 Significant experience leading large-scale Business Process Outsourcing (BPO) operations (such as mailroom, scanning, or data capture) and managing a complex Profit and Loss (P&amp;L) statement.
 </li>
 <li>
 
 Technical and Industry Expertise:
 
 Strong knowledge of document management platforms, specifically Kofax Capture and Kofax KTM (Kofax Transformation Modules), and the ability to interface effectively with technical teams.
 </li>
 <li>
 
 Strategic Business Acumen:
 
 Proven ability to build long-term business plans, manage high-impact programs to mitigate risk, and influence outcomes in a globally matrixed environment.
 </li>
 <li>
 
 Educational Foundation:
 
 A Bachelor&rsquo;s degree is required to meet industry standards for this executive-level position; an MBA (Master of Business Administration) is preferred.
 </li>
 </ul>
 
 
 
 
 
 What We Offer (Benefits)
 
 
 
 
 
 <ul>
 <li>
 
 Competitive compensation
 
 and benefits aligned with your experience.
 </li>
 <li>
 
 Paid time off and holidays
 
 to support your personal well-being.
 </li>
 <li>
 
 Opportunities for continuous learning
 
 and professional growth within a global organization.
 </li>
 </ul>
 
 
</div>

Director, Digital Operations

FG Copiadoras

Job Opportunity: Industrial Equipment DirectorLocation: Jahra, Kuwait Company: FG CopiadorasAbout UsFG Copiadoras is a trusted provider of industrial equipment solutions, specializing in machinery, office technology, and advanced equipment services. We are committed to delivering reliable products, innovative solutions, and exceptional customer support to businesses across Kuwait. As we expand our operations in Jahra, we are seeking a strategic leader to oversee our industrial equipment division.Role OverviewWe are looking for an Industrial Equipment Director to lead and manage our equipment operations. This role requires a seasoned professional with expertise in industrial machinery, supply chain management, and customer engagement. You will be responsible for driving equipment strategies, ensuring operational efficiency, and supporting FG Copiadoras&rsquo; growth objectives.Key Responsibilities<ul><li>Develop and implement strategies for industrial equipment operations.</li><li>Oversee procurement, distribution, and maintenance of machinery and equipment.</li><li>Ensure compliance with safety standards, regulations, and company policies.</li><li>Collaborate with clients, suppliers, and partners to strengthen relationships.</li><li>Monitor KPIs, market trends, and performance metrics to identify opportunities.</li><li>Manage budgets, resources, and vendor contracts.</li><li>Lead and mentor equipment teams, fostering accountability and innovation.</li><li>Represent FG Copiadoras in industry forums and professional networks.</li></ul>Qualifications<ul><li>Bachelor&rsquo;s or Master&rsquo;s degree in Mechanical Engineering, Industrial Engineering, Business Administration, or related field.</li><li>10+ years of experience in industrial equipment management, with at least 5 years in a senior leadership role.</li><li>Strong knowledge of machinery operations, supply chain, and equipment lifecycle management.</li><li>Proven track record of managing large-scale industrial equipment operations.</li><li>Excellent leadership, organizational, and communication skills.</li><li>Ability to thrive in a fast-paced, multicultural environment.</li></ul>Why Join Us?<ul><li>Lead industrial equipment operations at one of Kuwait&rsquo;s premier technology and equipment providers.</li><li>Play a key role in shaping FG Copiadoras&rsquo; growth and market expansion.</li><li>Competitive salary and benefits package.</li><li>Opportunities for career advancement and professional development.</li><li>Collaborative and mission-driven work culture.</li></ul>Job Type: Full-timePay: Up to KD2,900.000 per monthWork Location: In person

Industrial Equipment Director

HR Edificaciones

Job SummaryWe are seeking an experienced Construction Director to lead and oversee all construction operations, ensuring projects are delivered on time, within budget, and to high-quality standards. This role is responsible for managing teams, driving project efficiency, and aligning construction activities with business objectives.Key Responsibilities<ul><li>Oversee all construction projects from planning to completion</li><li>Develop project strategies, schedules, and budgets</li><li>Lead and manage project managers, engineers, and site teams</li><li>Ensure compliance with safety regulations, quality standards, and building codes</li><li>Monitor project progress, costs, and performance metrics</li><li>Manage contractors, suppliers, and stakeholder relationships</li><li>Identify risks and implement solutions to ensure project success</li><li>Drive operational efficiency and continuous improvement</li></ul>Qualifications<ul><li>Bachelor&rsquo;s degree in Civil Engineering, Construction Management, or related field</li><li>10+ years of experience in construction or project management</li><li>Proven leadership experience managing large-scale projects and teams</li><li>Strong knowledge of construction processes, safety standards, and regulations</li><li>Excellent problem-solving, organizational, and decision-making skills</li><li>Strong communication and stakeholder management abilities</li></ul>Job Type: Full-timePay: KD3,900.000 per monthWork Location: In person

Construction Director

Hilton

<div>Assistant Director of Sales
An Assistant Director of Sales manages the hotel sales and marketing plans by recommending growth efforts, monitoring progress, and ensuring that the hotel is competitively positioned within the local marketplace. 
 
 
What will I be doing? 
As Assistant Director of Sales, you will be responsible for working closely with the Senior Management Team to drive business needs and expand existing business through promotional efforts and sales channels. An Assistant Director of Sales will work to develop the sales group and groom a high-performing sales team. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Manage hotel sales and marketing plans to ensure they accurately interpret and support the objectives of the business and use these plans to focus the sales efforts for all market segments</li>
<li>Work closely with the Senior Management Team to identify and drive focused activities on elements of the business that require additional support</li>
<li>Contribute to the development of company sales and marketing initiatives by recommending, implementing and monitoring appropriate local activity</li>
<li>Organise comprehensive information describing the range of products and services offered by the hotel and deliver this information through relevant sales resources and sales channels to existing and potential Guests</li>
<li>Produce accurate and timely reports that meet the needs of the hotel and the management company</li>
<li>Prepare and present, on a monthly basis, the contribution, focus and activity of the proactive sales team to the hotel owners and senior management team</li>
<li>Cooperate with other departments in the hotel, particularly Reservations and the Banqueting Department, to create an exceptional Guest experience and build strong, comprehensive sales programs</li>
<li>Contribute to relevant management meetings to develop and implement sales and marketing initiatives</li>
<li>Prepare company contracts for the hotel in accordance with current business and pricing conditions</li>
<li>Monitor offers, options and discounts for repeat bookings for groups, congresses and seminars in close cooperation with the Group Coordinator</li></ul>
What are we looking for? 
An Assistant Director of Sales 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>Positive attitude and good communication skills</li>
<li>Commitment to delivering a high level of customer service</li>
<li>Excellent grooming standards</li>
<li>Strong leadership skills, whereas it is evident that you can effectively manage and motivate a team to perform beyond expectations</li>
<li>Strong analytical skills to understand key business indicators and competitive trends and develop approaches to these challenges</li>
<li>Excellent selling capabilities and the ability and desire to coach selling techniques to Team Members</li>
<li>Excellent organisational and planning skills</li>
<li>Experience in a similar role with a proven track record</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Knowledge of local market</li>
<li>Knowledge of hospitality</li>
<li>Passion for sales and for achieving targets and objectives</li>
<li>Degree-level qualification in a relevant field would be advantageous</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 Director of Sales

<div>Director of Sales
A Director of Sales manages the hotel sales and marketing plans by recommending growth efforts, monitoring progress, and ensuring that the hotel is competitively positioned within the local marketplace. 
What will I be doing? 
As Director of Sales, you are responsible for working closely with the Commercial director and Senior Management Team to drive business needs and expand existing business through promotional efforts and sales channels. A Director of Sales will work to develop the sales group and groom a high-performing sales team. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Manage hotel sales and marketing plans to ensure they accurately interpret and support the objectives of the business and use these plans to focus the sales efforts for all market segments</li><li>
Work closely with the Senior Management Team to identify and drive focused activities on elements of the business that require additional support</li><li>
Prepare company contracts for the hotel in accordance with current business and pricing conditions</li><li>
Monitor offers, options and discounts for repeat bookings for groups, congresses and seminars in close cooperation with the Group Coordinator</li><li>
Develop the group team through leadership and by example to include sales development; participate in the hiring of team members, and their future success</li><li>
Direct and manage the forecasting process in conjunction with the Revenue Department to insure accurate, timely and complete information. Compile and/or direct the preparation of reports pertaining to the operation of the Sales Department to include, but not limited to the annual and monthly Forecast, Lead Management System, and Booking Reports</li><li>
Actively participate and complete the preparation of the annual Sales and Market Plan, quarterly updates, and the complexed hotels' annual Budgets. Execute initiatives as outlined; swiftly implement strategies/tactics to offset changes in markets, economy or driven by the competitive set. Organize and/or attend scheduled group and related meetings</li><li>
Contribute to the development of company sales and marketing initiatives by recommending, implementing and monitoring appropriate local activity</li><li>
Organise comprehensive information describing the range of products and services offered by the hotel and deliver this information through relevant sales resources and sales channels to existing and potential Guests</li><li>
Produce accurate and timely reports that meet the needs of the hotel and the management company</li><li>
Prepare and present, on a monthly basis, the contribution, focus and activity of the proactive sales team to the hotel owners and senior management team</li><li>
Cooperate with other departments in the hotel, particularly Reservations and the Banqueting Department, to create an exceptional Guest experience and build strong, comprehensive sales programs</li><li>
Contribute to relevant management meetings to develop and implement sales and marketing initiatives</li></ul>
What are we looking for? 
A Director of Sales 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>Positive attitude and good communication skills</li>
<li>Commitment to delivering a high level of customer service</li>
<li>Strong leadership skills, whereas it is evident that you can effectively manage and motivate a team to perform beyond expectations</li>
<li>Strong analytical skills so to understand key business indicators and competitive trends and develop approaches to these challenges</li>
<li>Excellent selling capabilities and the ability and desire to coach selling techniques to Team Members</li>
<li>Excellent organisational and planning skills</li>
<li>Excellent grooming standards</li>
<li>Flexibility to respond to a range of different work situations</li>
<li>Ability to work well under time pressure and/or demanding travel schedules</li>
<li>Demonstrated previous experience in a Sales role with the proven ability to close a sale</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>Knowledge of the local market</li>
<li>Knowledge of hospitality industry</li>
<li>A passion for sales and target-based performance</li>
<li>Relevant degree, in sales, business development or other relevant business field, from an academic institution</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>

Director of Sales

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

<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.
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 <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.
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 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.
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 <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.
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 <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.
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 <li>
 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
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 <li>
 To submit all guest / staff incident reports.
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 To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.
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 <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.
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 <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

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