director of food and beverage services

Marriott International

<div>Additional Information 
Job Number26075831 
Job CategoryFood and Beverage &amp; Culinary 
LocationCentral Area District, Al-Madinah Al-Munawarah, Saudi Arabia, Saudi Arabia 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY
Functions as the strategic business leader of the property&rsquo;s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand&rsquo;s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand&rsquo;s target customer and property employees and provides a return on investment.
CANDIDATE PROFILE
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, 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; 4 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
Skills and Knowledge
<ul><li>Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.</li></ul>
<ul><li>Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.</li></ul>
<ul><li>Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.</li></ul>
<ul><li>Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.</li></ul>
<ul><li>Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</li></ul>
CORE WORK ACTIVITIES
Developing and Maintaining Food and Beverage/Culinary Goals
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</li></ul>
<ul><li>Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</li></ul>
<ul><li>Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.</li></ul>
<ul><li>Establishes challenging, realistic and obtainable goals to guide operation and performance.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
Developing and Maintaining Budgets
<ul><li>Develops and manages Food and Beverage budget.</li></ul>
<ul><li>Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Focuses on maintaining profit margins without compromising guest or employee satisfaction.</li></ul>
Leading Food and Beverage/Culinary Team
<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>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</li></ul>
<ul><li>Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</li></ul>
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</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>Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.</li></ul>
Ensuring Exceptional Customer Service
<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>Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Empowers employees to provide excellent guest service.</li></ul>
<ul><li>Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</li></ul>
<ul><li>Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</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>Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.</li></ul>
<ul><li>Brings issues to the attention of Human Resources as necessary.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Coaches team by providing specific feedback to improve performance.</li></ul>
Additional Responsibilities
<ul><li>Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.</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 evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.</li></ul>
<ul><li>Order and purchase equipment and supplies.</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.
Quando entri a far parte della famiglia Sheraton diventi un componente della sua community globale. Dal 1937 siamo un luogo di incontro e di connessione. All'interno di Sheraton, i dipendenti creano un senso di appartenenza in oltre 400 comunit&agrave; di tutto il mondo. Invitiamo, accogliamo e mettiamo in contatto gli ospiti attraverso esperienze coinvolgenti e un servizio attento. Se ami il lavoro di squadra e trovi motivazione dall'offrire un'esperienza significativa per gli ospiti, ti invitiamo a esplorare la tua prossima opportunit&agrave; di lavoro con Sheraton. Unisciti a noi nella nostra mission di essere &quot;il luogo di ritrovo per eccellenza&quot;. Entrando a far parte di Sheraton Hotels &amp; Resorts ti unirai a un portfolio di brand con Marriott International. Scegli un ambiente dove puoi svolgere al meglio il tuo lavoro, iniziare il tuo percorso verso i tuoi obiettivi entrare a far parte di un fantastico team globale e diventare la versione migliore di te.</div></div>

Dir-Food & Beverage

Four Seasons

<div>About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island &ndash; Abu Dhabi&rsquo;s business and lifestyle destination &ndash; Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi&rsquo;s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites &ndash; all with water views. With six creative restaurants and lounges, this is Al Maryah Island&rsquo;s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest&rsquo;s unique personal needs &ndash; whether the goal is relaxing on vacation or staying efficient for business.
About the role
 
The Director of Catering and Conference Services will oversee all aspects of a profit and service driven Catering Sales Department.
What you will do
Main Duties/Description:
1. To oversee all aspects of a profit and service driven Catering and Conference Services Department.
2. Supervision of the conference services, catering sales and administrative staff in their day-to-day roles. Including maintaining and monitoring the accuracy and effectiveness of all written communications. These include but are not limited to: Banquet Event Orders, Resumes, Daily Events Report, Golden Sales &amp; Catering Input Standards, and Guest at Leisure Reports.
3. Review for accuracy and assign to the Conference Services Managers all booking turnovers from the Sales Department.
4. Prepare with analysis the Catering and Conference Services weekly 3-Month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget.
5. The ability to assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit.
6. Act as the liaison for all vendor/supplier related clients&rsquo; needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, and Off-site Locations etc.).
7. Complete periodic audits of the Account and Booking Data in Golden Sales &amp; Catering to include but not exclusive to Conflict Report, Account Traces, Post Conference Reports.
8. Evaluate current sales practices and make recommendations to maximize the profitability of the Catering and Conference Services resources.
9. Oversee the quarterly administration and seek new ways to motivate and maximize revenues with the Catering and Conference Services Incentive plans.
10. Finalize the requirements of personally booked or assigned Catering and Conference Services bookings while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event.
11. Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events. Make timely and impromptu decisions, which balance client&rsquo;s needs with the financial, safety and staffing goals of the hotel.
12. Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Commercial Director and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
13. Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments.
14. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to: Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Bi-Monthly Board of Operations, Planning Visits, and Menu Tastings.
15. Conduct performance evaluations and mentor Conference Service Managers, and Administrative Assistants to develop and prepare Managers and Staff for future promotion and possible transfer within Four Seasons. Facilitate and monitor training, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee.
16. Respond according to the crisis management plan to any resort emergency or safety situation.
17. Comply with Four Seasons standards for sales and marketing (commercial), while working harmoniously and professionally with co-workers and planning committee.
18. Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact.
19. Assist with all inquiries within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections.
20. Maintain an active and visible role in the local business and social community to generate new business, recruit future employees and managers, and support the public relations efforts of the resort.
21. Periodically host and ensure maximum effectiveness of Banquet Event Order Meetings, and Resume meetings.
22. Perform other tasks or projects as assigned by hotel management.
23. Proven interpersonal skills with a track record of successful client interactions.
24. Ability to work long and irregular hours, weekends, and evenings.
25. Able to negotiate, organize, delegate &amp; work under pressure
26. Basic knowledge of audio-visual equipment, telecommunication technology etc.
27. Knowledge of Golden Sales &amp; Catering Software. 
 
Standard Duties:
1. To provide a friendly and professional service that always exceeds guests&rsquo; expectations.
2. To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
3. To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
4. To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
5. To comply with local legislation as required.
6. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
7. To respond to any changes in the division as dictated by the needs of the industry, company or hotel.
8. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
9. Conduct and attend training sessions as outlined.
10. Perform other tasks or projects as assigned by the Commercial Director or Assistant Director of Food &amp; Beverage.
<div>What you bring
 
<ul><li>A minimum of 2&ndash;3 years&rsquo; experience in a similar role within a luxury brand, preferably with strong knowledge of the UAE market</li></ul></div>
<ul><li>Knowledge of Catering Sales operations, hygiene standards, and cost control procedures</li></ul>
<ul><li>Strong leadership, organizational, and financial management skills.</li></ul>
<ul><li>Excellent communication, interpersonal, and guest service skills</li></ul>
<ul><li>Ability to work in a fast-paced environment and as part of a team</li></ul>
<ul><li>Proficient in English (speaking, reading, writing); Arabic language is a plus</li></ul> 
<div> 
What we offer:
 
<ul><li>Competitive Salary, wages, and a comprehensive benefits package
</li><li>Excellent Training and Development opportunities
</li><li>Employee Discount for stays at any Four Seasons worldwide
</li><li>Complimentary Laundry/Dry Cleaning for Business Attire
</li><li>Complimentary Employee Meals</li></ul></div>
<ul><li>and so much more!</li></ul>
Schedule &amp; Hours:
<ul><li>This is a full-time role</li></ul></div>

Director of Catering and Conference Services

Vogel

<div>
 
 Join Our Leadership Team and Nourish Young Lives at Vogel!
 
 
 
 Are you a seasoned food service leader with a passion for nutrition, sustainability, and making a meaningful impact on children and families in need? Vogel, a leader in providing high-quality early childhood care and education to families experiencing homelessness, is seeking a dynamic
 
 Director of Food &amp; Farm-to-Table Services
 
 to join our leadership team. As the Director of Food &amp; Farm-to-Table Services, you'll provide strategic leadership and operational oversight for all food service operations and our signature Farm-to-Table Garden Program across Vogel's campuses. From ensuring every child receives a nutritious, great-tasting meal to championing USDA CACFP compliance and integrating garden-grown produce into seasonal menus, this role is at the heart of Vogel's mission. If you're a servant leader who believes that nourishing children is foundational to changing their lives, we'd love to hear from you!
 
 
 This is a full-time, salaried exempt position, with a salary range on $65,000 - $91,250 per year.
 
 
 
 What You'll Do
 
 
 
 
 Food Service Leadership
 
 
 
 <ul>
 <li>
 Provide leadership for all food service operations across Vogel's campuses.
 </li>
 <li>
 Ensure children receive nutritious, wholesome, visually appealing, and great-tasting meals.
 </li>
 <li>
 Maintain exceptional standards for food quality, food safety, sanitation, and customer service.
 </li>
 <li>
 Ensure meals and snacks are prepared and delivered accurately and on schedule.
 </li>
 <li>
 Promote scratch cooking and maximize the use of fresh, Vogel-grown produce throughout seasonal menus.
 </li>
 <li>
 Ensure safe preparation and delivery of meals for children with allergies and physician-directed special diets.
 </li>
 <li>
 Foster positive dining experiences that encourage healthy eating habits.
 
 
 
 </li>
 </ul>
 
 Serve as Vogel's subject matter expert for USDA CACFP requirements.
 
 
 
 <ul>
 <li>
 Develop, implement, and maintain all food service policies and procedures to ensure regulatory compliance across every campus.
 </li>
 <li>
 Maintain complete and accurate CACFP documentation and monitor reimbursement records and meal count accuracy.
 </li>
 <li>
 Conduct routine internal compliance reviews and prepare for and lead all state and federal monitoring visits.
 </li>
 <li>
 Train kitchen and classroom staff regarding CACFP requirements and correct deficiencies promptly.
 </li>
 <li>
 Ensure compliance with USDA, Texas Department of Agriculture, Texas Child Care Licensing, and Dallas County Health Department regulations.
 
 
 
 </li>
 </ul>
 
 Farm-to-Table Leadership
 
 
 
 <ul>
 <li>
 Supervise the Farm-to-Table Garden Coordinator and develop annual garden production plans.
 </li>
 <li>
 Establish measurable seasonal production and harvest goals and coordinate planting schedules with menu planning.
 </li>
 <li>
 Review harvest reports and production metrics and hold the Garden Coordinator accountable for production goals.
 </li>
 <li>
 Maintain garden budgets and promote sustainable growing practices.
 </li>
 <li>
 Collaborate with Early Childhood Education leadership to support age-appropriate outdoor learning opportunities connected to the gardens.
 
 
 
 </li>
 </ul>
 
 Menu Planning &amp; Nutrition
 
 
 
 <ul>
 <li>
 Develop seasonal menus that balance nutrition, child preferences, operational efficiency, and budget.
 </li>
 <li>
 Ensure menus meet USDA CACFP nutritional standards and coordinate menus around seasonal harvests.
 </li>
 <li>
 Monitor student participation and meal acceptance and continuously improve menu quality and nutritional value.
 
 
 
 </li>
 </ul>
 
 Financial Stewardship
 
 
 
 <ul>
 <li>
 Develop and manage the annual Food Service and Farm-to-Table Garden budgets.
 </li>
 <li>
 Monitor food costs, forecast purchasing needs, maintain accurate inventories, and negotiate with vendors.
 </li>
 <li>
 Maximize USDA reimbursement opportunities and maintain cost-effective purchasing practices.
 
 
 
 </li>
 </ul>
 
 Leadership &amp; Staff Development
 
 
 
 <ul>
 <li>
 Supervise all Food Service personnel and the Farm-to-Table Garden Coordinator.
 </li>
 <li>
 Conduct regular coaching meetings and complete annual performance evaluations.
 </li>
 <li>
 Develop staff through coaching, professional development, and cross-training.
 </li>
 <li>
 Foster teamwork, accountability, and a positive workplace culture aligned with Vogel's mission.
 
 
 
 </li>
 </ul>
 
 Organizational Collaboration &amp; Community Engagement
 
 
 
 <ul>
 <li>
 Build and maintain positive relationships with food vendors, suppliers, and community partners.
 </li>
 <li>
 Collaborate with Early Childhood Education, Family Support, Operations, and Facilities departments to improve service delivery.
 </li>
 <li>
 Support volunteer activities in the kitchen and gardens while maintaining food safety and operational standards.
 </li>
 <li>
 Represent Food &amp; Farm-to-Table Services during organizational meetings, special events, donor visits, and community tours.
 
 
 
 </li>
 </ul>
 
 Who You Are
 
 
 
 <ul>
 <li>
 Education: You hold an Associate's or Bachelor's degree in Culinary Arts, Food Service Management, Hospitality Management, Nutrition, or a related field (preferred).
 </li>
 <li>
 Experience: You have a minimum of five years of progressively responsible leadership experience in food service operations, including supervising employees and managing departmental operations.
 </li>
 <li>
 Compliance-Savvy: You have thorough knowledge of USDA CACFP regulations and reimbursement requirements, as well as working knowledge of Texas Child Care Licensing and Dallas County Health Department regulations.
 </li>
 <li>
 Certified: You hold a current ServSafe Manager Certification or are able to obtain one.
 </li>
 <li>
 A Financial Steward: You have demonstrated experience managing budgets, purchasing, and inventory in a food service environment.
 </li>
 <li>
 A Leader: You are a servant leader with strong communication, organizational, and problem-solving skills who builds teams through coaching, accountability, and genuine care.
 </li>
 <li>
 Data-Driven: You have the ability to analyze operational data and implement continuous improvement initiatives.
 </li>
 <li>
 Mission-Minded: You demonstrate compassion, professionalism, and a commitment to treating every child and family with dignity and respect.
 
 
 
 </li>
 </ul>
 
 Physical Requirements
 
 
 
 <ul>
 <li>
 Ability to lift up to 40 pounds.
 </li>
 <li>
 Ability to perform duties associated with commercial kitchen operations.
 
 
 
 </li>
 </ul>
 
 Why Us?
 
 
 
 Vogel is dedicated to providing top-notch early childhood programming for children aged 6 weeks to 12 years, as well as their families, who have been affected by the traumatic effects of homelessness. By joining our team, you can play a pivotal role in positively impacting these children's lives during their crucial formative years. Together, we have the power to change their lives forever.
 
 
 If you're ready to make a difference and bring your skills to a team that values hard work, reliability, and dedication, we'd love to hear from you!
 
 
 Did this post spark something in you? Apply now and make a lasting impact with us!
</div>

Director of Food & Farm-to-Table Services

<div>Additional Information 
Job Number26075663 
Job CategoryFood and Beverage &amp; Culinary 
Location1 West Bay Lagoon, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>YOUR LEGACY STARTS WITH US
At The Ritz-Carlton, Doha, we invite you to experience refined luxury where timeless elegance meets true Qatari hospitality. Situated along the pristine shores of the Arabian Gulf for almost 24 years, our 5-star resort features 374 elegantly designed rooms &amp; suites, award-winning restaurants, world-class Spa facilities with a state-of-the-art Fitness Center, and impeccable service that defines our legendary brand. From serene indoor and outdoor pools to a private beach and a Club Lounge for elevated and personalized experiences, every detail perfectly reflects our commitment to excellence. The property is also ideal for events with a wide selection of meetings rooms, stunning wedding venues and a dedicated team that thoughtfully plans and tailors to each unique vision. Whether you&rsquo;re savoring an afternoon tea in our lobby lounge, watching the city skyline sparkle by night in one of our restaurants, or celebrating an important event, The Ritz-Carlton, Doha, presents a truly remarkable setting for life&rsquo;s most meaningful moments.
FIND PURPOSE IN YOUR PASSION
At The Ritz-Carlton, we firmly believe that our Ladies &amp; Gentlemen are the heart of everything we do and the most important resource in our service commitment to our guests. With passion, genuine care, dedication and pride, we can achieve common goals and grow together while crafting moments that will be remembered forever.
Which is why at The Ritz-Carlton, Doha, we are currently seeking passionate individuals to join our esteemed team and bring their own unique expertise to our world-famous service philosophy. As an Elite hotel in the region with a deep generational legacy, we offer you in return:
<ul><li>A rewarding career within one of the most recognized and prestigious luxury brands in the world.</li>
<li>Personal and professional development plans with curated training materials and guidance from highly skilled and experienced colleagues in the industry.</li>
<li>Various opportunities for internal growth both locally and internationally within the portfolio of Marriott International properties.</li>
<li>Consistent &amp; reliable support to ensure you always have the tools and knowledge to harness your full potential and reach your goals.</li>
<li>A competitive package, inclusive of accommodation, flight tickets, transportation, meals, and more:</li>
 </ul><div><ul><li>Exclusive training and leadership development programs</li></ul>
 <ul><li>Recognition and rewards for exceptional service</li></ul>
 <ul><li>Preferential Members Rates at Marriott Hotels Globally</li></ul>
 <ul><li>Dining &amp; Wellness discounts for your family and you</li></ul>
 <ul><li>Medical Insurance Coverage</li></ul>
 <ul><li>An HR team dedicated to your success and wellbeing</li></ul>
</div>OUR EXPECTATIONS FROM THE ROLE:
<div>The Senior F&amp;B Service Expert is responsible for delivering exceptional food and beverage experiences in line with The Ritz-Carlton Gold Standards. This role goes beyond traditional service by anticipating guest needs, personalizing interactions, and ensuring every guest leaves with a memorable experience. The position supports operational excellence, mentors junior team members, and maintains the highest standards of service, cleanliness, and professionalism.
Our jobs aren&rsquo;t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique &ndash; with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience. 
No matter what position you are in, there are a few things that are critical to success &ndash; creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts &ndash; to get it right for our guests and our business each and every time. 
Key Responsibilities Guest Experience
<ul><li>Provide personalized, anticipatory service to all guests in accordance with The Ritz-Carlton service values.</li>
<li>Engage guests warmly, identify preferences, and create memorable dining experiences.</li>
<li>Respond promptly and effectively to guest requests, concerns, and feedback.</li>
<li>Ensure consistent luxury service delivery at all times.</li>
</ul>Service Excellence
<ul><li>Set up, maintain, and clear dining areas according to brand standards.</li>
<li>Serve food and beverages accurately and efficiently.</li>
<li>Maintain complete knowledge of menus, ingredients, allergens, and beverage offerings.</li>
<li>Ensure proper handling of food safety and hygiene standards.</li>
</ul>Operational Support
<ul><li>Assist in supervising daily operations and ensuring smooth service flow.</li>
<li>Monitor table turnover, service timing, and guest satisfaction.</li>
<li>Ensure compliance with Marriott policies, SOPs, and health regulations.</li>
<li>Support inventory control, stock handling, and replenishment.</li>
</ul>Team Leadership &amp; Development
<ul><li>Act as a role model by demonstrating excellent service behaviors.</li>
<li>Support training and onboarding of new team members.</li>
<li>Provide guidance and coaching to junior associates.</li>
<li>Promote teamwork and a positive work environment.</li>
</ul>Quality &amp; Standards
<ul><li>Uphold The Ritz-Carlton Gold Standards (Credo, Motto, Three Steps of Service).</li>
<li>Maintain grooming and appearance standards at all times.</li>
<li>Ensure cleanliness and organization of work areas.</li>
</ul>Skills &amp; Competencies
<ul><li>Strong guest service orientation and communication skills</li>
<li>Attention to detail and ability to anticipate guest needs</li>
<li>Leadership and mentoring ability</li>
<li>Teamwork and collaboration</li>
<li>Problem-solving skills</li>
<li>Ability to work in a fast-paced luxury environment</li>
</ul>Qualifications
<ul><li>Diploma or degree in Hospitality Management (preferred)</li>
<li>Minimum 2&ndash;4 years experience in F&amp;B service (luxury hotel preferred)</li>
<li>Previous experience in a senior or supervisory role is an advantage</li>
<li>Excellent English communication skills (additional languages are a plus)</li>
</ul>Core Values (Ritz-Carlton)
<ul><li>Commitment to luxury service excellence</li>
<li>Respect, integrity, and professionalism</li>
<li>Passion for guest satisfaction</li>
<li>Strong adherence to company culture and standards</li>
</ul>Work Environment
<ul><li>Fast-paced hospitality environment</li>
<li>Flexible shifts, including weekends and holidays</li>
<li>Standing and walking for extended periods 
</li></ul></div>In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</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 more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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></div>

Senior F&B Service Expert

Omni Hotels

Omni Mount Washington Resort & Spa
 
As grand as the history behind it, the Omni Mount Washington Resort & Spa, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor. The resort is home to award-winning alpine and Nordic skiing at Bretton Woods - the state’s largest ski area which is consistently recognized among the best for snow quality, grooming and service. A famed Donald Ross-designed Golf Course, nature-inspired Spa and year-round Canopy Tour add to our wide variety of world-class activities, adventure and wellness offerings, attracting guests from around the globe all year long.
 
Omni Mount Washington Resort & Spa and Bretton Woods Ski Area associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort & Spa is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort & Spa and Bretton Woods Ski Area may be your perfect match.
 
Overview: 
The Omni Care Internship Program is a hands on training opportunity for someone to learn various aspects of the hotel business. This position is a “utility player” who will rotate throughout various departments and positions based upon business need. Omni Care Interns are provided an internship opportunity that will result in acceptance into our LID (Leader in Development) program at the end of the season based upon performance.
 
Responsibilities: 
Flexible in working various entry level service positions within the property.
 Position will rotate between food and beverage outlets and banquet events. Additional departments/roles may be added based on business needs.
 Attend to and anticipate guest’s needs.
 Demonstrate adaptability and flexibility in scheduling.
 Demonstrate excellent teamwork.
 Attend Omni Care Internship training and enrichment seminars through the season.
 Maintain a clean and safe work environment.
 Perform any other duties as assigned by the Operations Leader.
 
Qualifications: 
Strong communication skills – both written and verbal required
 Strong customer service skills
 Previous experience in a customer service position preferred
 Willingness to learn and take on different projects
 Ability to adapt to changing environments
 Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time.
 Ability to work nights, weekends, and holidays
 
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
 EEOC is the Law Poster.
 Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
 If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

Omni Care Internship Food & Beverage | Winter 2027

Accor

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
To assistant the Assistant Director of F&amp;B/ Director of Food and Beverage in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&amp;E requirements in line with the compilation of the Annual Business Plan.</li><li>
To ensure that the monthly forecasted food and beverage revenue figures are achieved.</li><li>
To strictly adhere to the established operating expenses and that all costs are controlled.</li><li>
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&amp;E requirements in line with the compilation of the Annual Business Plan.</li><li>
To ensure that the Restaurant is managed efficiently according to the established concept statements.</li><li>
All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.</li><li>
To assign responsibilities to subordinates and to check their performance periodically.</li><li>
To assist in the operation and be visible during entire meal period.</li><li>
To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.</li><li>
To conduct and assist the Back of House Manager / Chief Steward in monthly inventory checks on all operating equipment and supplies.</li><li>
To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.</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 employees on preparation, service and menu.</li><li>
To attend twice a month Food and Beverage Meeting and Daily Operations Meeting.</li><li>
To conduct monthly employee meetings and provide a summary with issues / solutions to Director of Food and Beverage.</li><li>
To attend all meetings as required by Executive Management.</li><li>
To prepare and participate in the Monthly Objective Review.</li><li>
To liaise with the Kitchen and Beverage department on daily operation and quality.</li><li>
To handle all guest complaints, requests and enquiries on food, beverage and service.</li><li>
To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.</li><li>
To ensure that the outlet cashiering procedures are strictly adhered to.</li><li>
To ensure a staff member is always available on assisting guest inquiries.</li><li>
To identify in conjunction with the Director of Food and Beverage market needs and trends.</li><li>
To monitor and analyze the menus and product of competitive restaurants.</li><li>
To assist the Chef de Cuisine in developing menu &quot;specials&quot; and to promote them.</li><li>
To plan and implement an effective sales plan and promotional activities in the outlet.</li><li>
To plan monthly hotel concierge visits in order to promote the restaurant effectively.</li><li>
To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.</li><li>
To revise and update the outlet Departmental Operations Manual on an as needed basis.</li><li>
To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.</li><li>
To submit to Food and Beverage Office before opening the outlet the following:</li><li>
Operations Manual</li><li>
Opening and Closing Procedures</li><li>
Outlet Policy and Procedures</li><li>
Pricing Structure</li><li>
Food and Beverage Menu</li><li>
To maintain the Sunny Bar Daily Log Book.</li><li>
To submit to Food and Beverage Office the following:</li><li>
Monthly Outlet Report</li><li>
Vacation Planner</li><li>
Monthly Objective Review</li><li>
Monthly Training Report</li><li>
To plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.</li><li>
To maintain the outlet bulletin board.</li><li>
To submit all guest/employee incident reports.</li><li>
To report &quot;lost and found&quot; items.</li><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 Stewarding and Housekeeping Department that the established cleaning schedules are strictly adhered to.</li><li>
To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.</li><li>
To maintain a high standard of personal appearance and hygiene at all times.</li><li>
To undertake any reasonable tasks as assigned by the Food and Beverage Department.</li><li>
To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.</li><li>
To develop departmental trainers and assign training responsibilities.</li><li>
To conduct staff performance appraisals as required</li><li>
To identify and develop young talents within the organization for future potential growth within the group.</li></ul> 

Qualifications 
<ul><li>
Diploma or degree in vocational hospitality</li><li>
7-8 years experience in 4-5 star Hotel</li></ul> 

Additional Information 
What is in it for you:<ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Outlet Manager

Mandarin Oriental Al Faisaliah

<div><div><div>Director of Restaurant Bar &amp; Experience
 <div></div><div><div><ul><li>544739
</li> </ul></div><div></div><div><ul><li>Food &amp; Beverage
</li> </ul></div><div></div><div><ul><li>Full time
</li></ul></div><div></div><div><ul><li><div>Mandarin Oriental Al Faisaliah, Riyadh
</div></li> </ul></div></div><div></div><div><div><div>Add To Favourites
</div></div> <div></div><div>View Favourites
</div>
</div><div>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 recognised 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 Al Faisaliah Riyadh&ndash; Located in the heart of the city and setting new standards for luxury, Al Faisaliah Hotel is one of the most sought-after addresses in Saudi Arabia. Its timeless elegance, central location and panoramic views are complemented by Mandarin Oriental&rsquo;s signature service to ensure a truly unforgettable Arabian experience.

About the job

Based at the Mandarin Oriental Al Faisaliah Riyadh within the Food &amp; Beverage Department in Riyadh, the Director of Restaurant Bar &amp; Experience is responsible for all operational and administrative aspects of the Food &amp; Beverage division including Outside Caterings, budgeting, the continuous focus and enhancement of quality standards, training and reviews of colleagues.

As Director of Restaurant Bar &amp; Experience, you will be responsible for the following duties:
<ul>
<li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.</li>
<li>MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, and with all rules, regulations and other requirements.</li>
<li>It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Al Faisaliah Riyadh People &amp; Culture Strategic Policy.</li>
<li>It is part of your role and your responsibility to fully support all learning and development activities.
<ul><li>On The Job trainers and trainings.</li>
<li>Group Training Technique trainers and trainings.</li>
<li>Update and maintain a complete Training Matrix for your division and departments.</li>
<li>Update and maintain Job Description and Job Specification Matrix for your division and departments.</li>
</ul>
</li></ul>As Director of Restaurant Bar &amp; Experience, we expect from you:
<ul>
<li>To supervise the function of all F&amp;B employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.</li>
<li>To inspect operational front and back of house areas of the Food and Beverage Division on a daily basis. To control and analyse, on an on-going basis, in order to optimise the following:</li>
</ul><ul><li><ul><li><ul><li><ul><li>Quality levels of products and service</li>
<li>Guest Satisfaction</li>
<li>Quality Measurements (such as LQE, LQA, Forbes Five Star and MOQA)</li>
<li>Merchandising and Marketing</li>
<li>Financial Performance</li>
<li>Food Hygiene and cleanliness</li>
<li>Employee grooming</li>
</ul>
</li></ul></li></ul></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>
 Benefits:
<ul><li>A competitive salary.</li>
<li>A competitive incentive.</li>
<li>VIP Health insurance.</li>
</ul>
We&rsquo;re Fans. Are you?</div></div></div></div>

Director of Restaurant Bar & Experience

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