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f & b quality executive

f b quality executive

Al Toobi New Enterprises

<p><b>Education &amp; Experience</b></p><p><b>:</b></p><p>&middot; Bachelor's degree in Restaurant Management, Hospitality Management, Business Administration, or related field.</p><p>&middot; Minimum of 3 years of work experience in auditing, operation management, quality assurance or similar role within the F&amp;B industry is preferred.</p><p>&middot; Strong knowledge of food safety regulations, HACCP principles, and quality management systems.</p><p>&middot; Certification as a Quality Auditor (e.g., ISO 9001, SQF, or equivalent) is a plus.</p><p><b>Required Skills</b></p><p><b>:</b></p><p>&middot; Excellent analytical skills and attention to detail.</p><p>&middot; Effective communication and interpersonal skills.</p><p>&middot; Ability to work independently and collaboratively in a fast-paced environment.</p><p>&middot; Excellent analytical skills with the ability to interpret data, identify trends, and draw actionable insights.</p><p>&middot; Attention to detail and organizational skills, with the ability to multitask and prioritize effectively in a fast-paced environment.</p><p>&middot; Willingness to travel to multiple restaurant outlets as needed.</p><p><b>I. DUTIES &amp; RESPONSIBILITIES </b></p><p>1. Conduct regular internal audits of restaurant outlets to assess compliance with established quality standards, operational procedures, and regulatory requirements.</p><p>2. Develop and implement quality assurance policies, procedures, and guidelines to support organizational objectives.</p><p>3. Perform inspections of kitchen facilities, dining areas, storage areas, and equipment to identify potential issues or areas of improvement.</p><p>4. Evaluate restaurant operation processes, hygiene practices, cleanliness standards, and overall operational efficiency.</p><p>5. Identify areas of non-compliance and work collaboratively with outlet managers to implement corrective actions.</p><p>6. Identify areas for improvement and recommend corrective actions to address any deficiencies found during audits.</p><p>7. Monitor implementation of corrective actions and follow up to ensure compliance.</p><p>8. Analyze audit findings to identify trends and areas for continuous improvement in food quality, safety, and service.</p><p>9. Provide training to restaurant staff on quality standards, food safety practices, and customer service excellence to reinforce quality awareness.</p><p>10. Document audit findings, observations, and recommendations in detailed audit reports.</p><p>11. Generate reports for management, highlighting performance indicators and areas for improvements.</p><p>12. Stay informed about industry regulations, standards and best practices related to food safety, sanitation, and quality management.</p><p>Job Type: Full-time</p><p>Ability to commute/relocate:</p><ul><li>Muscat: Reliably commute or planning to relocate before starting work (Required)</li></ul><p>Expected Start Date: 01/10/2025</p>

F & B Quality Executive

Wyndham Garden Muscat

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

Sous Chef

The Code 

<p>We are seeking a Site Engineer experienced in <b>interior fit-out projects </b>based in Oman<b>.</b> 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.</p><p><b>Key Responsibilities:</b></p><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><p><b>Qualifications:</b></p><ul><li>Bachelor&rsquo;s Degree in Civil Engineering.</li><li><b>Minimum 3-5 years </b>of experience as a Fit-out/Site Engineer in Oman, specifically in <b>fit-out projects</b></li><li>Preferable to have a valid Driving License.</li><li><b>IMMEDIATE JOINERS preferred.</b></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><p><b>Interested candidates can send their CVs to the below contact details:</b></p><p><b>+971 50 640 0559</b></p><p>Job Types: Full-time, Permanent</p><p>Job Type: Full-time</p><p>Pay: RO500.000 - RO600.000 per month</p><p>License/Certification:</p><ul><li>driving license (Required)</li></ul><p>Location:</p><ul><li>Muscat (Required)</li></ul>

SITE ENGINEER

Wyndham Hotels & Resorts EMEA

<div>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 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.
 <br/>
 <br/>
 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.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  KEY COMPETENCIES
  <br/>
  <br/>
 </strong>
 Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
 <br/>
 <br/>
 <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
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  BACKGROUND
  <br/>
  <br/>
 </strong>
 <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"><b>SUMMARY</b></h1><p>
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.</p><p>
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.</p><p></p><p><b><br>
KEY RESPONSIBILITIES</b></p><ul><li><p>
Provides the strategic direction for kitchen department.</p></li><li><p>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</p></li><li><p>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</p></li><li><p>
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.</p></li><li><p>
Incorporating seasonal ingredients and guest preferences into the menu.</p></li><li><p>
Lead and manage the kitchen team.</p></li><li><p>
Recruit, onboard, train, and motivate kitchen team.</p></li><li><p>
Create staff schedules and ensure proper staffing levels during peak hours and events.</p></li><li><p>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</p></li><li><p>
Fostering a positive work environment for all team members.</p></li><li><p>
Lead by example to ensure outstanding guest service and professionalism.</p></li><li><p>
Maintain strict quality control standards to meet or exceed guest expectations.</p></li><li><p>
Taste and inspect all dishes before they leave the kitchen.</p></li><li><p>
Takes responsibility for the kitchen budgeting and forecasting process.</p></li><li><p>
Ensure compliance with food safety, hygiene, and sanitation standards.</p></li><li><p>
Monitor food quality and ensure consistency in taste and presentation.</p></li><li><p>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</p></li><li><p>
Develop and maintain relationships with suppliers to source the best quality ingredients.</p></li><li><p>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</p></li><li><p>
Ensure kitchen equipment is properly maintained and in good working condition.</p></li><li><p>
Stay current with culinary trends and continuously innovate menu offerings.</p></li><li><p>
Actively seek live guest feedback in the restaurants(s).</p></li><li><p>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</p></li><li><p>
Create and implement standard operating procedures for the kitchen.</p></li><li><p>
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.</p></li></ul><ul><li><p>
Plan and execute special events, catering services, and private dining experiences.</p></li><li><p>
Collaborate with event planners or clients to create customized menus.</p></li></ul><p></p>
<div><h2 class="jobSectionHeader"><b>Experience Needed</b></h2><h1 class="jobSectionHeader"><b>
KEY COMPETENCIES</b></h1><p></p><p>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:</p><ul><li><p>
Leadership</p></li><li><p>
Communication</p></li><li><p>
Commercial awareness</p></li><li><p>
Culinary creativity</p></li><li><p>
Delegation</p></li><li><p>
Planning &amp; Time management</p></li><li><p>
Attention to detail</p></li><li><p>
Driving results</p></li><li><p>
Teamwork</p></li><li><p>
Flexibility</p></li><li><p>
Agility</p></li></ul><p></p><h1 class="jobSectionHeader"><b>
BACKGROUND</b></h1><ul><li><p>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</p></li><li><p>
Bachelor&rsquo;s degree in culinary arts or similar field.</p></li><li><p>
Advanced Food safety and hygiene Certification</p></li><li><p>
Language requirement: professional English
</p></li></ul></div><div><h2 class="jobSectionHeader"><b>Required Skills</b></h2><h3 class="jobSectionHeader"><b>
Soft skills</b></h3><p>
Problem Solving, Strategic Planning, Leadership</p><h3 class="jobSectionHeader"><b>
Financial Skills</b></h3><p>
Budgeting</p></div></div>

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

Assistant F&B Manager

Alila Jabal Akhdar

<div><p>Summary</p><div><div>
<div><div><div><div><div><div><div><div><div>Alila Jabal Akhdar is looking for an energetic, self motivated, experienced, creative, innovative individual, for the position of F&amp;B Manager. The ideal candidate is someone who is currently an experienced Asst. F&amp;B Director/Manager, in medium to large F&amp;B Operation, with a good experience of working in Ultra luxury hotel operations.</div><br>
<div></div>
<div></div>
<div><div><p>General Mission</p>
</div><div><ul><li>To be committed and dedicate time, effort and attention to offering a food and beverage offering, which in quality and presentation reflects the vision and brand personality of the hotel</li>
<li>To supervise and coordinate all business activities in Food &amp; Beverage Service</li>
<li>To consistently monitor F&amp;B cost and recommend pro-active action to enhance the profitability of the Food &amp; Beverage department.</li>
</ul><p>LEADERSHIP</p>
<div><ul><li>Build teamwork and enhance the team&rsquo;s commitment to their work and the hotel.</li></ul>
<ul><li>Delegate appropriate responsibility to others based on their ability whilst ensuring they are empowered and have the resources.</li></ul>
<ul><li>Achieve a record of success in identifying talent, interviewing and hiring people.(&ldquo;Getting the right person in the right job&rdquo;)</li></ul>
<ul><li>Communicate the vision and brand personality to the team and ensure it is integrated in the department&rsquo;s business practices.</li></ul>
<ul><li>Actively and successfully train people for current assignments and future growth.</li></ul>
<ul><li>Set and communicate high performance standards.</li></ul>
<ul><li>Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.</li></ul>
<ul><li>Ensure all employees under your supervision are scheduled in accordance with business needs.</li></ul>
</div>
<p> Budgeting and Finance</p>
<div>
<ul><li>Proficient Financial Acumen</li></ul>
<ul><li>Prepare the annual business plan for all F&amp;B outlets.</li></ul>
<ul><li>Monitor the outlets&rsquo; budget and proactively implement corrective action where necessary.</li></ul>
<ul><li>Control cost whilst ensuring guests get value for money.</li></ul>
</div><p>Communication</p>
<div><ul><li>Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.</li></ul>
<ul><li>Conduct regular brief, concise, well prepared departmental meetings and ensure follow-up.</li></ul>
</div><p>Other</p>
<div><ul><li>Adjust to changes in job requirements and the hotel&rsquo;s operational strategies to meet business needs.</li></ul>
<ul><li>Maintain and achieve Guest satisfaction scores.</li></ul>
<ul><li>Maintain an efficient and effective administrative system.</li></ul>
<ul><li>Continue professional development by self-directed learning and participation in company sponsored training programs.</li></ul>
<ul><li>Keep abreast of developments affecting your field of expertise.</li></ul>
</div>
<p><b>Technical Expertise</b></p>
<div>
<ul><li>Plan and recommend replacement of FF&amp;E and OE in accordance with needs and available budget.</li></ul>
<ul><li>Ensure the correct implementation of all cash-handling procedures in the departments under your supervision.</li></ul>
<ul><li>Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.</li></ul>
<ul><li>Work together with Marketing Communications to achieve high impact exposure of the hotel&rsquo;s F&amp;B facilities in the market.</li></ul></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p></p>

F&B MANAGER

Explore 302+ F b quality executive in Oman this December. Find roles across top companies and apply now to boost your career.

302 f b quality executive jobs IN Oman

F & B Quality Executive

Sous Chef

SITE ENGINEER

Head Chef

Head Chef

Assistant F&B Manager

F&B MANAGER