mgr-ops f&b (htlops)

admin/ operations coordinator Jobs in Muscat

admin/ operations coordinator

assistant f&b manager

business development & operations officer (field & administrative) Jobs in Muscat

business development & operations officer (field & administrative)

director of development

director of operations f b background is mandatory

Marriott International

<div>Additional Information 
Job Number25192573 
Job CategoryRooms &amp; Guest Services Operations 
LocationThe St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Functions as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, , Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand&rsquo;s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department and developing positive owner relations. 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 employees and provides a return on investment. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.</li></ul>
OR
<ul><li>4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.</li></ul>
Proven experience in luxury/upscale hotels or resorts
Strong leadership and people management skills
Solid background in GCC/MEA markets (preferred) 
CORE WORK ACTIVITIES 
Managing Profitability
<ul><li>Demonstrates and communicates key drivers of guest satisfaction for the brand&rsquo;s target customer.</li></ul>
<ul><li>Analyzes service issues and identifies trends.</li></ul>
<ul><li>Makes and executes the necessary decisions to keep property moving forward toward achievement of goals.</li></ul>
<ul><li>Works with hotel management team to develop an operational strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul> 
Managing Revenue Goals
<ul><li>Monitors hotel operations sales performance against budget.</li></ul>
<ul><li>Reviews reports and financial statements to determine hotel operations performance against budget.</li></ul>
<ul><li>Coaches and supports operations team to effectively manage occupancy &amp; rate, wages and controllable expenses.</li></ul>
<ul><li>Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results.</li></ul> 
Leading Operations and Department Teams
<ul><li>Champions the brand&rsquo;s service vision for product and service delivery and ensures alignment amongst the hotel leadership teams.</li></ul>
<ul><li>Develops systems to enable employees to understand guest satisfaction results.</li></ul>
<ul><li>Communicates a clear and consistent message regarding departmental goals to produce desired results.</li></ul> 
Managing the Guest Experience
<ul><li>Reviews guest feedback with leadership team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.</li></ul>
<ul><li>Creates an atmosphere in all Rooms and Food and Beverage areas that meets or exceeds guest expectations.</li></ul> 
Managing and Conducting Human Resources Activities
<ul><li>Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).</li></ul>
<ul><li>Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.</li></ul>
<ul><li>Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.</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>Solicits employee feedback, utilizes an &ldquo;open door policy&rdquo; and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul>
<ul><li>Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.</li></ul>
<ul><li>Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Director of Operations (F&B background is Mandatory)

scroll

The Operations Director will manage all branches and all divisions, ensuring quality, cost control, growth, consistency, and daily discipline across the entire operation.You will lead restaurant managers, bakery/pastry teams, production teams, grocery staff, catering, drivers, dispatch, and customer service teamsKey ResponsibilitiesOperations Management* Oversee daily operations of Restaurant, Caf&eacute;, Bakery, Grocery, Talabat, Catering &amp; Production* Ensure consistency in quality, service, cleanliness, and brand standards* Build and enforce SOPs across all departments* Manage staff schedules, labor planning, and performanceProduction Lines* Supervise production quality, batch control, labeling, food safety* Coordinate with chefs on recipe standards and shelf-life control* Minimize waste and improve production efficiencySales &amp; KPIs* Set and monitor KPIs for all departments* Control food cost, labor cost, wastage and portioning* Improve sales in restaurant, ground floor, grocery, Talabat, catering &amp; B2B* Review daily &amp; weekly sales with ownershipMarketing &amp; Launch Support* Support influencers, marketing campaigns, weekend offers, bundles, new product launches* Ensure product presentation, packaging, photos, and display standards are highExpansion* Lead new branch openings* Manage recruitment, training, equipment, and fit-out timelines* Ensure consistency across all new locationsCustomer Experience* Solve operational issues quickly* Improve guest satisfaction and reduce complaints* Maintain premium hospitality standardsRequirements (Must-Have)* 10&ndash;15+ years experience as Operations Manager / Director in F&amp;B* Strong background in multi-branch operations, caf&eacute; &amp; bakery experience preferred* Experience in production-based concepts (frozen, chiller, juices, prep kitchens)* Strong HACCP, ISO, food safety knowledge* Excellent English (Arabic is a plus)* Strong financial and P&amp;L understanding* Very strong in staff leadership, structure, and reporting* Able to work in a premium brand with fast expansion* Hands-on operator, not a desk-only managerWhat We Offer* Competitive salary* Growth within a fast-scaling brand* Opportunity to build your own team and lead expansions* Dynamic environment and strong ownership support* Ability to shape operations of a multi-division F&amp;B brandHow to ApplySend your CV to: yasmin.assaf12@outlook.comJob Type: Full-time

Operations manager

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Assistant F&amp;B Manager will support the F&amp;B Manager with efficient operations of all F&amp;B outlets in respect to guest service standards, team performance, revenue generation, Health &amp; Safety compliance, and cost control.
KEY RESPONSIBILITIES<ul><li>
Assist in managing all F&amp;B and day-to-day operations within budgeted guidelines and to the highest standards.</li><li>
Prepares regular performance reports to the F&amp;B Manager of all F&amp;B outlets (OSAT, complaint resolution, revenue, and costs).</li><li>
Ensure compliance with all health and safety regulations.</li><li>
Ensuring excellent levels of guest service are maintained at all times, analyze the guest feedback score (OSAT) and take in active role in the action planning.</li><li>
Handle guest complaints, requests, and inquiries in a timely and efficient manner.</li><li>
Ensures that the F&amp;B departments work effectively as one team to provide seamless service across the operation.</li><li>
Assist in recruiting, managing, training, and developing the F&amp;B team.</li><li>
Assist in scheduling shifts and assigning tasks.</li><li>
Assist in setting budgets and managing costs effectively.</li><li>
Assist in ordering and maintaining inventory levels.</li><li>
Work closely with the F&amp;B Manager to roll out sales promotions and campaigns and analyze the performance of those campaigns.</li><li>
In conjunction with the F&amp;B Manager, drive team sales incentives to drive revenue.</li><li>
Assist in conducting regular stock takes and audits.</li><li>
Conducting frequent and thorough inspections of the hotel F&amp;B operations to ensure excellence is consistently maintained.</li><li>
Verifying that the best products are used in the F&amp;B Operation on a regular basis.</li></ul><ul><li>
Conduct regular 1:1s meetings with direct reports.</li><li>
Ensure that all new F&amp;B team members received a positive onboarding experience through a well-developed onboarding plan and a feeling of being welcomed and appreciated.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Exceptional service delivery</li><li>
Delegation</li><li>
Team motivation &amp; training</li><li>
Driving results</li><li>
Flexibility</li><li>
Attention to details</li><li>
Accountability</li><li>
Planning &amp; Organisation</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as Assistant F&amp;B Manager or 3-5 years of experience as a F&amp;B Supervisor within a similar type of hotel / F&amp;B outlets.</li><li>
Bachelor&rsquo;s degree in hospitality management, culinary arts, or similar field.</li><li>
Language requirement: Professional English</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Marketing &amp; PR Skills</h3>
Marketing Strategy &amp; Planning<h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Leadership<h3 class="jobSectionHeader">
Financial Skills</h3>
Budgeting</div></div>

Assistant F&B Manager

The Code 

We are seeking a Site Engineer experienced in interior fit-out projects based in Oman. The role involves supervising site activities to ensure timely, high-quality, and cost-effective project execution. Responsibilities include coordinating with project managers, contractors, and consultants, managing technical and site operations, and ensuring compliance with drawings, specifications, and safety standards.Key Responsibilities:<ul><li>Supervise and monitor day-to-day site activities to ensure work is carried out according to plans and specifications.</li><li>Coordinate with project managers, architects, consultants, subcontractors, and suppliers specific to F&amp;B projects.</li><li>Ensure all materials and equipment are delivered and installed according to project requirements and F&amp;B standards.</li><li>Conduct inspections to ensure quality control and adherence to safety standards and hygiene requirements for F&amp;B operations.</li><li>Prepare and maintain site reports, drawings, and other necessary documentation.</li><li>Assist in project planning, scheduling, and resource allocation for multiple F&amp;B outlets.</li><li>Solve technical issues that may arise on-site and propose practical, cost-effective solutions.</li><li>Ensure compliance with local construction laws, regulations, and company policies.</li><li>Attend project meetings and provide updates on progress, issues, and site conditions.</li><li>Oversee testing, commissioning, and handover of completed F&amp;B fit-out works, ensuring operational readiness.</li></ul>Qualifications:<ul><li>Bachelor&rsquo;s Degree in Civil Engineering.</li><li>Minimum 3-5 years of experience as a Fit-out/Site Engineer in Oman, specifically in fit-out projects</li><li>Preferable to have a valid Driving License.</li><li>IMMEDIATE JOINERS preferred.</li><li>Strong knowledge of F&amp;B fit-out materials, finishes, kitchen/restaurant-specific requirements, and safety standards.</li><li>Proficiency in AutoCAD, MS Office, and project management software (e.g., MS Project or Primavera).</li></ul>Interested candidates can send their CVs to the below contact details:+971 50 640 0559Job Types: Full-time, PermanentJob Type: Full-timePay: RO500.000 - RO600.000 per monthLicense/Certification:<ul><li>driving license (Required)</li></ul>Location:<ul><li>Muscat (Required)</li></ul>

SITE ENGINEER

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.
KEY RESPONSIBILITIES<ul><li>
Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.</li><li>
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.</li><li>
Ensure that all dishes are prepared to the highest quality and consistency.</li><li>
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.</li><li>
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.</li><li>
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.</li><li>
Monitor stock levels, assist in inventory management, and place orders as needed.</li><li>
Assist in managing food costs and minimizing waste.</li><li>
Step in to lead the kitchen in the absence of the Executive Chef.</li><li>
Ensure kitchen equipment is maintained in good working condition.</li><li>
Provide feedback on performance and support the development of kitchen staff.</li><li>
To ensure the team are correctly dressed and adhere to highest hygiene standards.</li><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.</li><li>
Collaborate with the F&amp;B team to ensure smooth food delivery.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Driving results</li><li>
Flexibility</li><li>
Problem solving</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel / F&amp;B outlet.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Knowledge of food safety and hygiene standards and regulations.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning<h3 class="jobSectionHeader">
People and Culture</h3>
Leadership Development</div></div>

Sous Chef

Wyndham Hotels & Resorts EMEA

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

Head Chef

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

Explore 453+ Director of operations f b background is mandatory in Muscat this December. Find roles across top companies and apply now to boost your career.

453 director of operations f b background is mandatory jobs IN Muscat

Director of Operations (F&B background is Mandatory)

Operations manager

Assistant F&B Manager

SITE ENGINEER

Sous Chef

Head Chef

Head Chef