f&b captain waiter

f&b manager

accounts team lead

corporate lead

f&b cost controller

f b team lead

Alila Hotels

<div>
 
 Organization- Alila Jabal Akhdar
 
 
 
 
 Summary
 
 
 
 
 
 General Responsibility
 
 
 
 
 
 Must have minimum 2 Years Experience in F&amp;B Luxury Hotels.
 
 
 
 <ul>
 <li>
 Oversee all front and back of the house restaurant operations.
 </li>
 <li>
 Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.
 </li>
 <li>
 Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.
 </li>
 <li>
 Always present a clean and tidy appearance in accordance with the hotel&rsquo;s grooming standards.
 </li>
 <li>
 Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.
 </li>
 <li>
 Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues
 </li>
 <li>
 Maintain quality control for all food and beverage.
 </li>
 <li>
 Be reliable and ensure you and all team members are at work on time.
 </li>
 <li>
 Project future needs for goods, fruits, beverage stationary ,cleaning product order accordingly.
 </li>
 <li>
 Oversee heath code compliance and sanitation standards.
 </li>
 <li>
 Carry out all professionally reasonable instructions given by your superior.
 </li>
 <li>
 Monitoring inventory for CCG and all equipment required for outlets.
 </li>
 <li>
 Conducting regular inspection of dispense bar/ lounge bar to determine whether proper standards of hygiene.
 </li>
 <li>
 Monitoring the restaurant cash flow and settling outstanding bills.
 </li>
 <li>
 Checking in on dining guests to enquire about food and service quality.
 </li>
 <li>
 Resolving guests' complaints in professional manner.
 </li>
 <li>
 Generate weekly, monthly and annual reports.
 </li>
 <li>
 Attend quarterly P&amp;L meeting.
 </li>
 <li>
 Seek ways to cut waste and decrease operational costs.
 
 
 </li>
 </ul>
 
 PHYSICAL EFFORT:-
 
 
 
 This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.
 
 
 
 
 WORK CONTACTS: -
 
 
 Daily contact with restaurant manager or F&amp;B manager etc.
 
 
 
 
 WORKING CONDITION: -
 
 
 Must be able to work in a high volume fast paced environment.
 
 
 
 Technical Expertise Restaurant Supervisor
 
 
 
 <ul>
 <li>
 Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.
 </li>
 <li>
 Ensure service style, tabletop and overall presentation of the product in accordance with the hotel&rsquo;s image.
 </li>
 <li>
 Responsible in making floor assignment during the shift.
 </li>
 <li>
 Responsible in keeping the operation running smoothly.
 </li>
 <li>
 Find the guest feedback and take necessary action if something is not match with the standard.
 </li>
 <li>
 Reviewing customers surveys to develop and implement way to improve customer service.
 
 
 </li>
 </ul>
 
 
 Bar Supervisor
 
 
 
 
 <ul>
 <li>
 Monitoring the bar operational and supporting the bar attendant if required.
 </li>
 <li>
 Ability to use standard software application and hotel systems including point of sale systems.
 </li>
 <li>
 Plan and control beverage inventory level
 </li>
 <li>
 Ensure all established standards of operation are implemented.
 </li>
 <li>
 Work together with accounting to prepare and implement inventory procedures
 </li>
 <li>
 Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
 </li>
 <li>
 Work together with the outlet manager forconsistence work performance
 </li>
 <li>
 Maintaining effective controls in the Beverage Department.
 </li>
 <li>
 Responsible to train staff on daily basis
 </li>
 </ul>
</div>

F&B Team Lead

Crowne Plaza Hotel

<div>Your day-to-day key responsibilities

F&amp;B Service Operations:
<ul><li>Oversee daily F&amp;B service operations across all outlets (restaurant, bar, room service, banquets, etc.)</li></ul>
<ul><li>Ensure exceptional guest service standards and memorable experiences.</li></ul>
<ul><li>Implement and monitor SOPs for service excellence.</li></ul>
<ul><li>Lead, train, and motivate F&amp;B service staff to meet performance targets.</li></ul>
<ul><li>Collaborate with sales &amp; events teams for smooth banquet and event execution.</li></ul>
<ul><li>Work closely with outlet managers on menu development, seasonal promotions, signature dishes, and theme night concepts to drive guest engagement and revenue.</li></ul>

Kitchen &amp; Culinary Oversight:
<ul><li>Supervise all kitchen operations, ensuring consistency, quality, and presentation of food.</li></ul>
<ul><li>Partner with the Chef on menu planning, food costing, and innovation.</li></ul>
<ul><li>Ensure full compliance with HACCP standards and all food safety regulations.</li></ul>
<ul><li>Oversee kitchen staff hiring, training, and performance management.</li></ul>
<ul><li>Monitor kitchen inventory, procurement, and stock rotation to minimize waste and control costs.</li></ul>

People
<ul><li>Supervise all kitchen operations, ensuring consistency, quality, and presentation of food.</li></ul>
<ul><li>Partner with the Executive Chef on menu planning, food costing, and innovation.</li></ul>
<ul><li>Ensure full compliance with HACCP standards and all food safety regulations.</li></ul>
<ul><li>Oversee kitchen staff hiring, training, and performance management.</li></ul>
<ul><li>Monitor kitchen inventory, procurement, and stock rotation to minimize waste and control costs.</li></ul>

Guest Experience
<ul><li>Ensure every guest interaction&mdash;whether in the restaurant, through room service, or at events&mdash;is consistently excellent.</li></ul>
<ul><li>Act as the main point of contact for VIPs, special occasions, and guest feedback.</li></ul>
<ul><li>Monitor guest satisfaction scores and online reviews to identify trends and areas for improvement.</li></ul>
<ul><li>Implement service recovery processes and train staff on personalized service and upselling.</li></ul>
<ul><li>Collaborate with marketing and guest relations to create unique F&amp;B experiences that enhance the hotel&rsquo;s brand.</li></ul>

Financial
<ul><li>Assist in preparing the annual F&amp;B budget and manage departmental expenses.</li></ul>
<ul><li>Monitor and manage F&amp;B financial performance, including forecasting and reporting.</li></ul>
<ul><li>Drive revenue through creative promotions, menu innovation, and upselling strategies.</li></ul>
<ul><li>Identify new sales opportunities in collaboration with the catering and events team.</li></ul>
<ul><li>Ensure secure handling of credit and financial transactions.</li></ul>
<ul><li>Foster collaboration between service and kitchen teams for efficient operations.</li></ul>
<ul><li>Ensure compliance with all health, safety, and licensing regulations.</li></ul>

Qualifications Required
<ul><li>Bachelor&rsquo;s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field</li></ul>
<ul><li>4+ years&rsquo; related experience, including management experience</li></ul>
<ul><li>Must obtain certifications or permits as required by local government</li></ul>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Food and Beverage Operations Manager

Acers Hospitality Consultants

Group Financial Controller &ndash; Hospitality &amp; F&amp;B OperationsLocation: Muscat, Oman Employment Type: Full-time Reports to: Managing DirectorAbout the CompanyA leading hospitality and food &amp; beverage group operating multiple casual dining, bakery, and quick-service restaurant concepts across Oman. The group also manages a central production kitchen supplying all outlets, with active plans for further expansion and systemization. The company is entering a growth and restructuring phase, implementing financial automation, process standardization, and ERP integration to achieve better governance, visibility, and profitability across all brands.Position SummaryThe Group Financial Controller will serve as a strategic business partner to management, overseeing the full spectrum of financial operations across all entities. The role requires a combination of strong analytical skills, financial leadership, and practical understanding of F&amp;B and hospitality operations. You will build and lead a finance team capable of supporting a multi-brand structure, ensuring that every outlet, department, and supplier is monitored under a unified financial framework.Key ResponsibilitiesFinancial Strategy &amp; Leadership<ul><li>Develop and implement the group&rsquo;s financial policies, controls, and reporting systems.</li><li>Consolidate all financial data from outlets, central kitchen, and holding entity into accurate monthly and quarterly reports.</li><li>Advise senior management on budgeting, forecasting, and long-term strategic planning.</li><li>Ensure compliance with Omani accounting standards, taxation, and statutory regulations.</li><li>Manage relationships with auditors, banks, and government authorities.</li></ul>Accounting &amp; Reporting<ul><li>Oversee general ledger, accounts payable/receivable, fixed assets, and payroll.</li><li>Prepare detailed management reports, financial statements, and variance analyses for all brands.</li><li>Create and maintain a master chart of accounts aligned across outlets and entities.</li><li>Lead month-end and year-end closing activities in a timely and accurate manner.</li><li>Supervise consolidation of results for group P&amp;L, balance sheet, and cash flow.</li></ul>Budgeting &amp; Forecasting<ul><li>Lead annual budgeting cycles in coordination with operations, HR, and supply chain.</li><li>Monitor actual performance against budgets, analyze variances, and recommend corrective actions.</li><li>Implement rolling forecasts to track trends in revenue, cost, and profitability.</li></ul>Controls &amp; Governance<ul><li>Design and implement internal control frameworks covering procurement, sales, inventory, and expenses.</li><li>Ensure data integrity between POS, ERP, and accounting systems.</li><li>Monitor bank reconciliations, supplier payments, and petty cash disbursements.</li><li>Reduce financial risks by enforcing proper approvals and segregation of duties.</li></ul>ERP &amp; Automation<ul><li>Drive implementation of ERP systems covering accounting, procurement, and inventory modules.</li><li>Develop automated dashboards and KPIs for real-time decision-making.</li><li>Integrate data from POS, central kitchen, and outlets into one financial ecosystem.</li></ul>Team Management<ul><li>Recruit, train, and mentor accounting staff within each business unit.</li><li>Establish standardized reporting templates and closing calendars.</li><li>Lead performance reviews and capability-building initiatives within the finance team.</li></ul>Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or Business Administration.</li><li>Professional qualification preferred (CPA, ACCA, CMA, or equivalent).</li><li>10+ years of progressive finance experience, with at least 5 years in a leadership or group-level controller position.</li><li>Proven background in multi-unit hospitality, restaurant, or F&amp;B operations.</li><li>Strong technical skills in financial reporting, cost control, and cash flow management.</li><li>Proficiency in ERP systems (SAP, Oracle, or similar) and advanced Excel skills.</li><li>Exceptional analytical, communication, and leadership abilities.</li><li>Ability to work under pressure in a fast-paced environment and manage multiple priorities.</li></ul>Job Type: Full-timePay: RO1,500.000 - RO1,800.000 per month

Group Finance Manager

<div>
 
 Organization- Alila Jabal Akhdar
 
 
 
 
 Summary
 
 
 
 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.
 
 
 
 General Mission
 
 
 
 <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>
 
 Leadership
 
 
 
 <ul>
 <li>
 Build teamwork and enhance the team&rsquo;s commitment to their work and the hotel.
 </li>
 <li>
 Delegate appropriate responsibility to others based on their ability whilst ensuring they are empowered and have the resources.
 </li>
 <li>
 Achieve a record of success in identifying talent, interviewing and hiring people.(&ldquo;Getting the right person in the right job&rdquo;)
 </li>
 <li>
 Communicate the vision and brand personality to the team and ensure it is integrated in the department&rsquo;s business practices.
 </li>
 <li>
 Actively and successfully train people for current assignments and future growth.
 </li>
 <li>
 Set and communicate high performance standards.
 </li>
 <li>
 Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.
 </li>
 <li>
 Ensure all employees under your supervision are scheduled in accordance with business needs.
 
 
 </li>
 </ul>
 Budgeting and Finance
 
 
 <ul>
 <li>
 Proficient Financial Acumen
 </li>
 <li>
 Prepare the annual business plan for all F&amp;B outlets.
 </li>
 <li>
 Monitor the outlets&rsquo; budget and proactively implement corrective action where necessary.
 </li>
 <li>
 Control cost whilst ensuring guests get value for money.
 
 
 </li>
 </ul>
 
 Communication
 
 
 
 <ul>
 <li>
 Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
 </li>
 <li>
 Conduct regular brief, concise, well prepared departmental meetings and ensure follow-up.
 
 
 </li>
 </ul>
 
 Other
 
 
 
 <ul>
 <li>
 Adjust to changes in job requirements and the hotel&rsquo;s operational strategies to meet business needs.
 </li>
 <li>
 Maintain and achieve Guest satisfaction scores.
 </li>
 <li>
 Maintain an efficient and effective administrative system.
 </li>
 <li>
 Continue professional development by self-directed learning and participation in company sponsored training programs.
 </li>
 <li>
 Keep abreast of developments affecting your field of expertise.
 
 
 </li>
 </ul>
 
 Technical Expertise
 
 
 
 <ul>
 <li>
 Plan and recommend replacement of FF&amp;E and OE in accordance with needs and available budget.
 </li>
 <li>
 Ensure the correct implementation of all cash-handling procedures in the departments under your supervision.
 </li>
 <li>
 Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.
 </li>
 <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>

F&B Manager

Alila Jabal Akhdar

<div>Summary<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> 
<div></div>
<div></div>
<div><div>General Mission
</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>LEADERSHIP
<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>
 Budgeting and Finance
<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>Communication
<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>Other
<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>
Technical Expertise
<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>

F&B MANAGER

Il Panino

Skills: Strong experience with ERP systems, preferably Microsoft Dynamics 365 BusinessMinimum 5 years of experience in FMCG, F&amp;B, or hospitality accounting (7+ preferred)<ul><li>Solid background in financial reporting, cost control, and budgeting</li></ul><ul><li>Previous experience in Oman is a strong advantage</li></ul><ul><li>Available for immediate joining</li></ul>Key Responsibilities:<ul><li>Manage full accounting operations (GL, AR, AP, payroll, costing)</li></ul><ul><li>Prepare monthly closing, P&amp;L, and cash flow statements</li></ul><ul><li>Oversee audits and ensure compliance with Omani regulations</li></ul><ul><li>Lead budgeting, forecasting, and financial analysis</li></ul><ul><li>Supervise accounting team and maintain ERP accuracy</li></ul>To Apply: Send your CV (ibrahim.sibaii@il-panino.com)Job Type: Full-timePay: RO450.000 - RO550.000 per month

Chief Accountant – IL Panino, Nationality preferred (Arabic)

Shangri-La Group

<div>
 
 Shangri-La Barr Al Jissah Muscat , Sultanate of Oman
 
 
 Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La&rsquo;s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.
 
 
 
 
 The Director of Groups &amp; Events is responsible for the strategic leadership, operational efficiency, and financial performance of the Groups &amp; Events division. This role ensures seamless execution of conferences, banquets, weddings, and corporate functions, delivering exceptional guest experiences while maximizing revenue and profitability. The incumbent will oversee the Events, Catering, and Banqueting teams, collaborating closely with Sales, F&amp;B, Rooms, and other departments to uphold Shangri-La&rsquo;s service standards and reputation for excellence.
 
 
 
 
 Key Responsibilities
 
 
 
 
 Event Planning &amp; Execution
 
 
 
 <ul>
 <li>
 Ensure flawless planning and delivery of all events, meetings, and banquets in line with guest expectations and brand standards.
 </li>
 <li>
 Conduct regular site inspections of function venues and back-of-house areas to monitor setup, cleanliness, and service readiness.
 </li>
 <li>
 Oversee event design, theming, and service delivery to maintain creativity, attention to detail, and consistency.
 </li>
 <li>
 Coordinate with culinary and F&amp;B teams to ensure quality, timing, and presentation of food and beverage offerings.
 
 
 </li>
 </ul>
 
 Guest Experience &amp; Service Standards
 
 
 
 <ul>
 <li>
 Guarantee personalized service by understanding guest needs and providing tailored event solutions.
 </li>
 <li>
 Implement and maintain service guidelines with strong emphasis on guest satisfaction and service recovery.
 </li>
 <li>
 Engage directly with event hosts and key clients to build long-term relationships and ensure repeat business.
 
 
 </li>
 </ul>
 
 Hygiene, Safety &amp; Compliance
 
 
 
 <ul>
 <li>
 Enforce Shangri-La&rsquo;s hygiene, safety, and sanitation protocols across all banquet and meeting spaces.
 </li>
 <li>
 Ensure compliance with fire safety, health, and licensing requirements for all events.
 
 
 </li>
 </ul>
 
 Administration, Reports &amp; Communication
 
 
 
 <ul>
 <li>
 Review daily and overnight reports to track event operations and progress.
 </li>
 <li>
 Share key information and updates from other divisions with the Groups &amp; Events team.
 </li>
 <li>
 Conduct daily and pre-event briefings with banquet leaders and planners to ensure operational alignment.
 </li>
 <li>
 Attend EXCOM meetings and contribute insights related to events and group business.
 
 
 </li>
 </ul>
 
 Meetings &amp; Reviews
 
 
 
 <ul>
 <li>
 Lead monthly Groups &amp; Events meetings to review:
 </li>
 <ul>
 <li>
 Maintenance needs and Engineering updates
 </li>
 <li>
 Sales &amp; Catering pipeline updates
 </li>
 <li>
 Event achievements, challenges, and feedback
 </li>
 <li>
 Training needs and service improvement plans
 
 </li>
 </ul>
 </ul>
 
 Budgeting &amp; Forecasting
 
 
 
 <ul>
 <li>
 Prepare annual budgets and forecasts for the Groups &amp; Events division based on historical data, market trends, and future demand.
 </li>
 <li>
 Monitor daily revenue, covers, and average spend per event.
 </li>
 <li>
 Provide rolling three-month forecasts and highlight variances to RGM and DOF.
 
 
 </li>
 </ul>
 
 Strategic Leadership
 
 
 
 <ul>
 <li>
 Develop and execute business strategies to grow MICE (Meetings, Incentives, Conferences, and Exhibitions) and social event market share.
 </li>
 <li>
 Identify and pursue new business opportunities through competitor analysis and market intelligence.
 </li>
 <li>
 Drive innovation in event offerings, packages, and guest experiences while maintaining profitability.
 
 
 </li>
 </ul>
 
 Operational Management
 
 
 
 <ul>
 <li>
 Oversee day-to-day operations of banqueting, events, and catering services.
 </li>
 <li>
 Ensure timely and accurate event setup, service delivery, and breakdown.
 </li>
 <li>
 Maintain high standards of d&eacute;cor, equipment, and service across all event venues.
 
 
 </li>
 </ul>
 
 Financial Oversight
 
 
 
 <ul>
 <li>
 Manage event-related financials, including revenue generation, cost control, and profitability analysis.
 </li>
 <li>
 Optimize cost per cover and monitor cost of sales in coordination with F&amp;B and Culinary.
 </li>
 <li>
 Implement yield strategies for banquet spaces to maximize revenue opportunities.
 
 
 </li>
 </ul>
 
 Team Development
 
 
 
 <ul>
 <li>
 Lead, coach, and develop the Groups &amp; Events leadership team to deliver consistent excellence.
 </li>
 <li>
 Foster a culture of collaboration, accountability, and guest-centric service.
 </li>
 <li>
 Ensure succession planning and professional growth through training and development programs.
 
 
 </li>
 </ul>
 
 Client &amp; Guest Engagement
 
 
 
 <ul>
 <li>
 Build strong partnerships with corporate, government, and social clients to drive repeat and referral business.
 </li>
 <li>
 Actively participate in client meetings, pre-event planning sessions, and post-event evaluations.
 </li>
 <li>
 Develop client appreciation initiatives and maintain strong networks within the local and regional MICE market.
 </li>
 </ul>
</div>

Director of Groups and Events

Explore 506+ F b team lead in Oman this November. Find roles across top companies and apply now to boost your career.