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duty manager

Hilton

<div>Duty Manager
A Duty Manager works closely with Guests to greet, converse, and assist with enquiries, especially when VIP Guests, long-stay Guests, and others are in the hotel lobby. 
 
What will I be doing? 
As a Duty Manager, you will work closely with Guests to greet, converse, and assist with enquiries, especially when VIP Guests, long-stay Guests, and others are in the hotel lobby. A Duty Manager is responsible for managing the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards:
<ul><li>Occupy the hotel lobby and other public areas, particularly at busy times</li>
<li>Engage Guests in conversation and provide general assistance</li>
<li>Manage, record, and resolve promptly all Guest complaints</li>
<li>Meet and greet VIP Guests and major corporate clients upon arrival</li>
<li>Coordinate the services and special facilities provided to long-stay Guests</li>
<li>Understand all credit procedures and ensure they are applied</li>
<li>Stay current with all hotel products, services, policies and emergency procedures</li>
<li>Monitor Guest satisfaction reports and implement actions to improve results</li>
<li>Handle, record and follow through with management issues or emergencies that arise</li>
<li>Conduct any Health and Safety procedures, if required, including fire walks, food safety investigations, etc.</li>
</ul>What are we looking for? 
Duty Managers serving Hilton brands are 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>Previous supervisory experience in Front Office within the hotel/leisure/retail sector</li>
<li>Good knowledge of Health and Safety and security procedures</li>
<li>Calm, efficient and the ability to work well under pressure</li>
<li>Excellent leadership skills and exceptional communication skills</li>
<li>A passion for delivering exceptional levels of guest service</li>
<li>Possess strong commercial acumen, with experience in increasing profitability in a tight market sector</li>
<li>Experience in managing budgets, revenue proposals and forecasting results in a similar sized property</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous role as a senior supervisor or Duty Manager in a similar quality hotel</li>
<li>A degree or diploma in Hotel Management or equivalent</li>
<li>In-depth knowledge of the hotel, leisure or service sector</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>

Duty Manager

Grand Hyatt Kuwait City

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

CHEF DE CUISINE - BANQUETS

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><div>Summary<div>
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 with Chef 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></div></div><div> 
Qualifications<div> 
<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></div></div>

EXECUTIVE SOUS CHEF

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 Main Duties and responsibilities:
 
 
 Operational:
 
 
 <ul>
 <li>
 To massage clients maintaining the clients comfort at all times.
 </li>
 <li>
 Perform all body treatments, as certified/trained to do so.
 </li>
 <li>
 Be on time for appointments and thoroughly review appointments after completing each massage.
 </li>
 <li>
 Keep work area clean and neat at all times.
 </li>
 <li>
 Maintain an ample supply of massage oils, alcohol, towels, sheets, and other necessary supplies in a neat and orderly fashion within the massage work area. Preparation of kits as required/needed.
 </li>
 <li>
 The ability to courteously interact and answer all facility related questions with members and guests.
 </li>
 <li>
 Perform loofah treatments and herbal wraps as required.
 </li>
 <li>
 Assist in the co-ordination of body tech. services with other Spa programmes.
 </li>
 <li>
 Insure current trends in body treatment industry.
 </li>
 <li>
 Serve as catalyst to promote Spa services to members and hotel guests.
 </li>
 <li>
 Maintain current professional licenses.
 </li>
 <li>
 Report dysfunctional equipment to the Spa Manager.
 </li>
 <li>
 Work with the body techniques team leader in the formulation of plans for projects and other areas.
 </li>
 <li>
 Ensure individual is well versed in all aspects of the Spa's operations i.e. Business telephone usage, Guest relations, Spa services (massage, loofah, facial, etc.), Retail sales.
 </li>
 <li>
 Assist in the operations of all Spa departments as required:
 </li>
 <li>
 Fitness
 </li>
 <li>
 Facility Operations
 </li>
 <li>
 Receptions
 </li>
 <li>
 Sales and Marketing
 
 
 </li>
 </ul>
 Financial:
 
 
 <ul>
 <li>
 Maintain the facility in peak condition at all times while adhering to all aspects of the operations budget, including payroll.
 </li>
 <li>
 To ensure efficient billing of service to clients.
 
 
 </li>
 </ul>
 Guest Service:
 
 
 <ul>
 <li>
 To ensure the facility is in peak condition at all times (operations and cleanliness).
 </li>
 <li>
 To ensure guest/member satisfaction at all times by ensuring that safety and service is always the Spa's first priority.
 
 
 </li>
 </ul>
 Administration:
 
 
 <ul>
 <li>
 Adherence to Standard Operating Procedures Manual.
 </li>
 <li>
 To maintain inventory of supplies for the operations of the treatment rooms.
 </li>
 <li>
 To maintain accurate as required by provincial regulations.
 </li>
 <li>
 To attend weekly/monthly departmental communication meetings.
 </li>
 <li>
 Follow and ensure that all employees follow all safety procedures and practices.
 </li>
 <li>
 Adherence of departmental Emergency Procedures/Safety Manual.
 </li>
 <li>
 Ensure all departments adhere to all safety practices of Park Hyatt.
 </li>
 <li>
 Maintain equipment for body techniques and personal equipment is in safe working order.
 </li>
 <li>
 To ensure having a complete understanding of, and adhere to, the hotel's policy relating to safety.
 </li>
 <li>
 Responsible for understanding all Spa departments training in pertinent emergency procedures and ensuring all departments are well versed in Salon operations (cross training).
 </li>
 <li>
 To ensure all employees adhere to all hotel standards as stated in the employee handbook.
 </li>
 <li>
 To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment
 
 
 </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, Hygiene, 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 respond to changes in the Rooms function as dictated by the industry, company and hotel
 
 
 </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
 
 
 
 Minimum of 2 years&rsquo; experience working as SPA Therapist within the hotel industry.
</div>

SPA Therapist (MALE)

Apex Health

<div>
 
 Private Duty Pediatric Nurse to provide dedicated care and development support for a young child diagnosed with Floating-Harbor Syndrome, a rare genetic condition affecting growth and speech development
 
 
 
 
 
 Key responsibilities:
 
 <ul>
 <li>
 Provide daily pediatric nursing care and health monitoring
 </li>
 <li>
 Support the development exercise recommended by the doctor and therapist
 </li>
 <li>
 Assist with speech therapy practices and early development stimulation
 </li>
 <li>
 Monitor nutrition, growth and overall well-being
 </li>
 <li>
 Main medical records and progress report
 </li>
 <li>
 Accompany the child to medical appointment when needed
 </li>
 <li>
 Coordinate with speech therapist, physiotherapist and pediatric specialist
 </li>
 <li>
 Ensure a safe, nurturing and stimulating environment
 </li>
 </ul>
 
 Required Qualifications:
 
 <ul>
 <li>
 Registered Nurse &ndash; Pediatric Nurse
 </li>
 <li>
 Min 3 years experience with infants or children
 </li>
 <li>
 Experience with development delay or genetic conditions is preferred
 </li>
 <li>
 Background in Pediatric Neurology, speech therapy support, or early intervention is a strong advantage
 </li>
 </ul>
 
 
</div>

Pediatric Nurse

American Creativity Academy

<div>We are looking to hire a dedicated Receptionist to join us at the American Creativity Academy! 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Experience:

Bachelor's degree. Basic computer skills required. Knowledge of Microsoft windows including word processing, electronic spreadsheets, E-mail, etc. Understanding of standard office equipment (telephones, dictation equipment, FAX and copying machines, typewriter, calculator, etc.
LANGUAGE SKILLS:
Bilingual (Arabic / English) preferred. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one-on-one and small group situations to customers, clients, and other employees of the organization.

GENERAL RESPONSIBILITIES
<ul><li>Provides general receptionist duties in greeting visitors and dispensing general school information.</li></ul> 
Salary range is 300 KWD - 355 KWD per month, depending upon educational credentials and years of related experience.</div>

School Receptionist, Starting August 2026

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