food and beverage assistant manager

AFG College with UoA

<p>Job Description:</p><ul><li>Purchase Order Management: Raise, track, and process Local Purchase Orders (LPOs) according to approved requisitions and departmental needs.]</li><li>Supplier Coordination: Liaise with vendors to negotiate prices, track incoming shipments, and resolve delivery or pricing discrepancies.</li><li>Inventory &amp; Stock Control: Monitor stock levels of perishable and non-perishable goods to assist in replenishment planning and prevent shortages</li><li>Quality &amp; Compliance: Ensure all received F&amp;B items meet food safety regulations, health standards, and internal quality requirements.</li><li>Record Keeping: Maintain up-to-date vendor databases, product lists, pricing, and purchasing documentation.</li><li>Invoice Verification: Match delivery notes and supplier invoices against issued LPOs to ensure accurate billing before forwarding to the finance department.</li><li>Experience: Previous experience in procurement, purchasing, or supply chain, ideally within the hospitality or F&amp;B industry (hotels, restaurants, or caf&eacute;s). Technical Skills: Proficiency in Microsoft Office (specifically Excel). Familiarity with ERP systems (e.g., SAP, Oracle) or specialized F&amp;B procurement software is a major asset.</li><li>Soft Skills: Strong negotiation, organizational, and communication skills. Must be able to multitask in a fast-paced environment and meet strict deadlines.</li><li>Product Knowledge: A solid understanding of food and beverage commodities, shelf lives, and market pricing trends.</li></ul><p>Pay: QAR3,000.00 - QAR4,000.00 per month</p><p>Work Location: In person</p>

Procurement Assistant- F&B

six senses

<div><p>As Assistant Restaurant Manager I will support the efficient operation of restaurant operations to provide exceptional products and services within Six Senses brand operating standards.</p>
<p>
I will work strategically with the Restaurant Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will support an overall consistency of the Company&rsquo;s vision, quality/standards and develop concepts consistent with brand identity. I will:</p>
<p>
Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.</p>
<p>
Constantly assess and review products and services to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.</p>
<p>
Focus and support our rigorous adherence to LQA standards.</p>
<p>
Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.</p>
<p>
Inspect department and guests&rsquo; orders on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.</p>
<p>
Support on leading a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.</p>
<p>
Support updating guest history profile. Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.</p>
<p>
Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.</p>
<p><b>
Qualifications
</b></p><p>To execute the position of Assistant Restaurant Manager, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Bachelor&rsquo;s degree in Hospitality, Hotel or Business Management and more than three years&rsquo; experience in a similar hotel operational role.</p>
<p>
Technical skills include Advanced MS Office &ndash; Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including OPERA and MICROS platforms and have knowledge on property and policies on Food and Beverage and policies on discounts/food promotion etc.</p>
<p>
I am familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.</p>
<p>
I have an excellent command of written and spoken English with some knowledge of the local language and customs.</p>
<p>
The above is intended to provide an overview of the role and responsibilities for an Assistant Restaurant Manager at Six Senses The Palm Dubai It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p>
<p>
Six Senses The Palm Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.
</p><p>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.</p></div>

Assistant Restaurant Manager-Six Senses The Palm Dubai

Raffles Boston

<div>
 <p>
  Director of Food &amp; Beverage
 </p>
 <ul>
  <li>
   Boston, MA, USA
  </li>
  <li>
   Full-time
  </li>
  <li>
   Job-Category: Food &amp; Beverage
  </li>
  <li>
   Job Type: Permanent
  </li>
  <li>
   Job Schedule: Full-Time
  </li>
  <li>
   Compensation: USD 185,000 - USD 190,000 - yearly plus bonus
  </li>
 </ul>
 <p>
  <strong>
   Company Description
  </strong>
 </p>
 <p>
  Raffles Boston is a state of mind&mdash;an iconic legacy in motion, reimagined for a new era. Since the Raffles Brand founding in Singapore in 1887, Raffles has set the standard for gracious hospitality, cultural curiosity, and legendary service. In Boston, that legacy comes to life as the brand&rsquo;s North American flagship, blending timeless elegance with contemporary hotel craft in the heart of one of the world&rsquo;s most storied cities.
 </p>
 <p>
  At Raffles Boston, our people are the soul of everything we do. We are custodians of culture, champions of community, and passionate stewards of meaningful guest experiences. Guided by respect, integrity, belonging, and excellence, we create an environment where every interaction is thoughtful and every moment leaves a lasting impression. Here, guests arrive as visitors, leave as friends, and return as family.
 </p>
 <p>
  <strong>
   Job Description
  </strong>
 </p>
 <p>
  The Director of Food &amp; Beverage plays a pivotal role in shaping and elevating the dining experience at Raffles Boston, redefining luxury hospitality through exceptional service, innovation, and craftsmanship. Reporting directly to the Hotel Manager, this role provides strategic leadership and operational oversight across all Food &amp; Beverage operations, ensuring cohesive execution, inspired teams, and memorable guest experiences across every outlet and venue.
 </p>
 <p>
  As a visible and trusted leader, the Director of Food &amp; Beverage partners closely with the Executive Committee, ownership, and key stakeholders to exceed guest expectations, drive financial performance, and position Raffles Boston as a premier dining destination in Back Bay. This role oversees restaurants, bars, in‑room dining, and banquets operations, fostering collaboration, consistency, and excellence across all touchpoints.
 </p>
 <p>
  <strong>
   What You Will Do
  </strong>
 </p>
 <p>
  <em>
   Leadership Presence &amp; Brand Stewardship
  </em>
 </p>
 <ul>
  <li>
   Serves as a visible, confident, and refined leader across all Food &amp; Beverage venues, cultivating strong engagement with guests, residents, and colleagues.
  </li>
  <li>
   Sets the standard for luxury dining experiences through hands‑on leadership, emotional intelligence, and authentic guest connection.
  </li>
  <li>
   Acts as a brand ambassador for Raffles Boston, representing the Food &amp; Beverage vision with sophistication, creativity, and impeccable judgment.
  </li>
  <li>
   Embodies a strong sense of style, taste, and discretion reflective of an ultra‑luxury flagship destination.
  </li>
 </ul>
 <p>
  <em>
   Operational Performance &amp; Strategic Execution
  </em>
 </p>
 <ul>
  <li>
   Leads the strategic and day‑to‑day operations of all Food &amp; Beverage outlets, ensuring seamless execution and consistency of experience.
  </li>
  <li>
   Partners with the Culinary Director and Executive Committee to translate business strategy into clear operating goals, action plans, and measurable outcomes for F&amp;B.
  </li>
  <li>
   Drives performance against Forbes Travel Guide, LQA, and internal brand standards, ensuring all venues meet and exceed luxury benchmarks.
  </li>
  <li>
   Develops and executes action plans based on guest feedback, financial results, and audit outcomes, fostering continuous improvement year‑round.
  </li>
  <li>
   Maintains deep expertise in luxury dining standards, ensuring leaders are trained, empowered, and accountable.
  </li>
  <li>
   Oversees financial performance, including forecasting, budgeting, cost control, and revenue optimization across all outlets.
  </li>
  <li>
   Collaborates with the Culinary Director to guide menu engineering, pricing strategy, and concept evolution.
  </li>
  <li>
   Ensures effective labor management, productivity, and operational KPIs to balance service excellence with financial discipline.
  </li>
  <li>
   Leads capital projects, renovations, and concept development initiatives across Food &amp; Beverage spaces.
  </li>
  <li>
   Maintains transparency and strong communication within a high‑touch ownership environment.
  </li>
 </ul>
 <p>
  <em>
   Culture, Talent &amp; Engagement
  </em>
 </p>
 <ul>
  <li>
   Builds a high‑performance culture rooted in collaboration, creativity, and accountability across Food &amp; Beverage teams.
  </li>
  <li>
   Partners closely with People &amp; Culture to drive engagement, retention, and development initiatives within the division.
  </li>
  <li>
   Translates colleague engagement insights into actionable plans with measurable outcomes.
  </li>
  <li>
   Mentors and develops F&amp;B leaders, strengthening succession pipelines and long‑term capability.
  </li>
  <li>
   Leads hiring, onboarding, and training to ensure alignment with brand standards and cultural values.
  </li>
  <li>
   Sustains energy, creativity, and a sense of purpose within a dynamic and competitive luxury dining landscape.
  </li>
 </ul>
 <p>
  <em>
   Guest Experience, Safety &amp; Brand Standards
  </em>
 </p>
 <ul>
  <li>
   Takes ownership of the end‑to‑end Food &amp; Beverage guest experience, ensuring exceptional service, quality, and consistency across all venues.
  </li>
  <li>
   Champions innovation and creativity, continually elevating dining concepts, service rituals, and guest engagement.
  </li>
  <li>
   Drives personalization and memorable moments that reflect modern luxury while honoring Raffles heritage.
  </li>
  <li>
   Ensures compliance with health, safety, sanitation, and regulatory standards across all Food &amp; Beverage operations.
  </li>
  <li>
   Analyzes guest feedback and quality metrics to implement structured improvements and sustain excellence.
  </li>
  <li>
   Partners cross‑functionally to align Food &amp; Beverage offerings with the broader hotel and brand experience.
  </li>
 </ul>
 <p>
  <strong>
   Qualifications
  </strong>
 </p>
 <p>
  <em>
   Experience &amp; Qualifications
  </em>
 </p>
 <ul>
  <li>
   Minimum 10 years of progressive Food &amp; Beverage leadership experience within luxury or ultra‑luxury hotel environments.
  </li>
  <li>
   At least 5 years in a senior Food &amp; Beverage leadership role (Director of Food &amp; Beverage, Executive Assistant Manager F&amp;B, or equivalent) within a Forbes‑rated, AAA Five Diamond, or comparable luxury property.
  </li>
  <li>
   Proven success leading diverse, high‑end dining concepts, including restaurants, bars, and banquet operations.
  </li>
  <li>
   Strong financial acumen with demonstrated experience in revenue growth, cost control, and profitability within complex F&amp;B operations.
  </li>
  <li>
   Bachelor&rsquo;s degree in Hospitality Management, Culinary Arts, Business, or a related field preferred.
  </li>
  <li>
   Deep knowledge of luxury service standards, culinary trends, and operational best practices within the global luxury dining landscape.
  </li>
 </ul>
 <p>
  <em>
   Leadership Style &amp; Personal Attributes
  </em>
 </p>
 <ul>
  <li>
   A dynamic, emotionally intelligent leader with a passion for food, beverage, and guest experience.
  </li>
  <li>
   Warm, polished, and service‑driven, with the ability to inspire teams and connect authentically.
  </li>
  <li>
   Creative and commercially minded, balancing innovation with operational discipline.
  </li>
  <li>
   Highly detail‑oriented with strong judgment and problem‑solving capabilities.
  </li>
  <li>
   Naturally curious and forward‑thinking, with a drive to elevate the dining experience continuously.
  </li>
 </ul>
 <p>
  <strong>
   Work Environment &amp; Physical Requirements
  </strong>
 </p>
 <ul>
  <li>
   Flexible schedule required, including evenings, weekends, and holidays based on business demands.
  </li>
  <li>
   Active and regular presence across all Food &amp; Beverage venues, including extended periods of standing and walking.
  </li>
  <li>
   Ability to operate effectively in a fast‑paced, dynamic luxury hospitality environment with high guest expectations.
  </li>
 </ul>
 <p>
  <strong>
   Additional Information
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   <em>
    Salary Range
   </em>
   : $185,000.000 to $190,000.00 plus bonus
  </li>
  <li>
   Employee benefit card offering discounted rates in Accor worldwide for you and your family.
  </li>
  <li>
   Excellent Company benefits including medical, dental, vision and life insurance.
  </li>
  <li>
   Personalized development opportunities across Accor's extensive brand portfolio.
  </li>
  <li>
   Ability to make a difference through our Corporate Social Responsibility activities
  </li>
 </ul>
 <p>
  <br/>
 </p>
</div>


Director of Food And Beverage

East West Hospitality

<div><div><div>Description</div>
<div><p><b>Position Overview</b></p><p>
The Food &amp; Beverage Manager is a hands-on operational leader responsible for the day-to-day management and service excellence of an assigned food and beverage outlet &mdash; restaurant, bar, in-room dining, banquets, or pool and beach service &mdash; within the property's ultra-luxury F&amp;B Division. Reporting to the Senior Food &amp; Beverage Manager and Director of Food &amp; Beverage, this individual owns the complete guest experience of their outlet: the readiness of the room, the precision of the service, the development of the team, and the financial health of the operation.</p><p>
This is the role where luxury hospitality leadership is forged. The F&amp;B Manager is on the floor for every service period &mdash; briefing the team, greeting guests by name, coaching in the moment, and personally ensuring that every interaction meets the Forbes Five-Star and LQA standards that define the property. The ideal candidate combines genuine warmth and a deep love of the craft with growing command of food, wine, and beverage knowledge, disciplined administration, and the ambition to develop into senior F&amp;B leadership within the world's finest hospitality brands.</p><p><b>
Outlet Operations &amp; Service Leadership</b></p><ul><li>
Manage the complete daily operation of the assigned outlet, ensuring Forbes Five-Star and LQA service standards are delivered consistently at every service period, from the first reservation call to the final farewell.</li><li>
Conduct daily pre-shift briefings with the service team: communicate VIP arrivals, cover counts, daily specials and 86'd items, allergy and dietary alerts, wine and cocktail features, and the day's service focus.</li><li>
Maintain a continuous, engaged floor presence throughout service; conduct table visits, monitor pacing and choreography, and intervene proactively the moment a service gap begins to form.</li><li>
Inspect the outlet completely before every service period: table settings (linen, glassware, cutlery, centerpieces), lighting and music levels, menu condition, side station readiness, and associate uniform and grooming standards.</li><li>
Manage reservations flow, table assignments, and seating strategy in partnership with the host team to maximize covers while protecting the unhurried pace expected by ultra-luxury guests.</li><li>
Serve as Manager-on-Duty for the outlet during assigned shifts; make sound real-time operational decisions and escalate complex matters to senior F&amp;B leadership appropriately.</li><li>
Coordinate daily with the culinary team on menu availability, special requests, dietary accommodations, and timing to ensure seamless kitchen-to-table execution.</li></ul><p><b>
Forbes Five-Star &amp; LQA Standards Compliance</b></p><ul><li>
Champion Forbes Five-Star standards at every guest touchpoint: warm, personalized greeting by name within established timeframes; genuine, knowledgeable menu narrative; anticipatory service throughout the meal.</li><li>
Uphold LQA audit criteria across the outlet: dietary restrictions and allergies proactively acknowledged at the point of ordering, confirmed to the kitchen, and followed up with the guest during the meal.</li><li>
Ensure beverage service meets Forbes standards at all times: refills offered or provided within one minute of an empty glass; wine presented and poured tableside with precision; correct glassware for every beverage.</li><li>
Monitor the quality, temperature, and presentation of every item leaving the kitchen and bar; return anything that does not meet the property's standard before it reaches the guest.</li><li>
Prepare the outlet for internal quality audits and brand inspections; own the resulting action items through to verified completion.</li><li>
Execute Forbes-standard service recovery: acknowledge immediately, empathize sincerely, resolve swiftly, follow up personally, and document per departmental SOP.</li></ul><p><b>
Beverage, Wine &amp; Product Knowledge</b></p><ul><li>
Maintain strong working knowledge of the outlet's full menu &mdash; ingredients, preparation methods, allergens, and provenance &mdash; and ensure the service team can speak to every item with confidence and enthusiasm.</li><li>
Develop and apply working knowledge of wine service fundamentals: proper presentation, opening, pouring, temperatures, and glassware; support pairing suggestions and by-the-glass recommendations at tableside.</li><li>
Support the Beverage Manager and Sommelier in executing cocktail features, wine promotions, staff tastings, and beverage training within the outlet.</li><li>
Foster a genuine upselling culture grounded in product knowledge and guest preference rather than pressure.</li></ul><p><b>
Guest Experience &amp; Personalization</b></p><ul><li>
Build genuine relationships with regular and VIP guests; maintain and actively use guest preference profiles in the PMS to personalize every visit.</li><li>
Recognize and honor special occasions with thoughtful, brand-appropriate gestures; coordinate amenities with the culinary and pastry teams when appropriate.</li><li>
Respond to all guest inquiries, concerns, and feedback with professionalism, empathy, and a solution-focused mindset; ensure no guest leaves with an unresolved concern.</li><li>
Coordinate with Guest Relations, Butler Services, Concierge, and Front Office to deliver seamless, personalized experiences that span departments.</li></ul><p><b>
Team Leadership &amp; Development</b></p><ul><li>
Recruit, train, schedule, and develop the outlet's service team including servers, captains, bartenders, bussers, food runners, and host/hostess staff.</li><li>
Deliver structured on-the-job training covering menu knowledge, sequence of service, Forbes Five-Star criteria, LQA benchmarks, and the brand's service philosophy.</li><li>
Conduct regular performance evaluations, document coaching conversations, and partner with HR on recognition, development plans, and progressive counseling when needed.</li><li>
Build a positive, inclusive outlet culture grounded in mutual respect, accountability, and shared pride in the craft; lead by visible example every shift.</li><li>
Manage labor deployment in real time against business volume, adjusting floor plans, breaks, and cut decisions to balance service quality and productivity targets.</li></ul><p><b>
Financial &amp; Administrative Management</b></p><ul><li>
Manage the outlet's budget in partnership with senior leadership: forecast revenue and covers, control food, beverage, and labor costs, and explain variances with actionable commentary.</li><li>
Oversee daily POS accuracy, cash handling, comps and voids, and end-of-day reconciliation in full compliance with hotel financial controls and audit standards.</li><li>
Complete daily manager logs covering covers, revenue, service observations, guest feedback, incidents, and follow-up items.</li><li>
Manage outlet requisitions, par levels, and inventory counts for beverage, linen, and operating supplies; minimize waste and breakage.</li><li>
Ensure full compliance with health and safety regulations, responsible alcohol service laws (TIPS/TABC), food handler requirements, and all local licensing codes.</li></ul><p><b>
Location</b>: Viceroy Snowmass - Snowmass Village, CO</p><p><b>
Start Date</b>: ASAP</p><p><b>
Employment Type</b>: Exempt, Full Time Year Round</p><p><b>
Schedule</b>: Flexible schedule, some nights, weekends and holidays required</p><p><b>
Pay Rate</b>: $75,000 per annum</p><p><b>
Benefits &amp; Perks:</b></p><p>
 Health Insurance - Choose from three plans!</p><p>
 Dental, Vision, &amp; Accident Insurance</p><p>
 401(K) Plan with Employer Match Life Insurance</p><p>
 Ski Pass or Equivalent Bonus</p><p>
 Paid Time Off &amp; Paid Sick Time</p><p>
 Career Development Trainings</p><p>
 Discounts at Eye Pieces &amp; Venture Sports</p><p>
 Sabbatical Program</p><p>
 $500 Referral Program</p><p>
 Employee Assistance Program</p><p>
Open Until Filled and Fill by 7/1/2026</p><br>
<p></p>
</div></div><div><div>Minimum Requirements</div>
<div><p><b>Education: </b>Bachelor's degree in Hospitality Management, Hotel Administration, or a related field preferred; or equivalent professional experience. Completion of a formal luxury hotel brand management training program is a significant advantage.</p><p><b>
Experience: </b>Minimum 3&ndash;5 years of progressive food and beverage experience in a Forbes Four- or Five-Star hotel, luxury resort, Michelin-recognized, or equivalent fine dining environment; minimum 1&ndash;2 years in a supervisory or assistant manager capacity with demonstrated leadership of a service team.</p><p><b>
Beverage &amp; Wine Knowledge: </b>Working knowledge of wine service fundamentals and cocktail/spirits basics required; WSET Level 1 or 2, CMS Introductory Sommelier, or equivalent certification strongly preferred and supported.</p><p><b>
Technical Skills: </b>Proficiency in Micros/Infrasys POS required; working knowledge of Opera PMS and reservation systems (SevenRooms, OpenTable) preferred; Microsoft Office proficiency (Outlook, Word, Excel) required.</p><p><b>
Certifications: </b>ServSafe Food Manager certification required (or within 30 days of hire). TIPS/TABC responsible alcohol service certification required. CPR/First Aid certification preferred.</p><p><b>
Language: </b>Excellent verbal and written communication skills in English required; proficiency in a second language (Spanish, French, Mandarin, Arabic, Portuguese, or other) a meaningful advantage.</p><p></p><p><br>
At East West our Vision is to be the most trusted hospitality services company and employer of choice, built on genuine and enduring relationships. We believe in doing the right thing for each other, our community, our environment, and those we serve. We hope you&rsquo;ll consider joining us! Visit our website to learn more about East West at eastwest.com.</p><p>
East West Hospitality is an equal opportunity employer and participates in E-verify.</p><p>
Viceroy Hotels &amp; Resorts inspires travelers with one-of-a-kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. A leader in modern luxury, Viceroy&rsquo;s vibe-led hospitality is guided by the brand promise &quot;Remember to Live,&quot; an affirmation to create lifelong memories for each and every guest. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.</p></div></div></div>

Food and Beverage Manager

Alila Hotels

<div>
 <strong>
  Organization- Alila Jabal Akhdar
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  <strong>
   General Responsibility
   <br/>
   <br/>
  </strong>
 </strong>
 <strong>
  Must have minimum 2 Years Experience in F&amp;B Luxury Hotels.
 </strong>
 <strong>
  <br/>
  <br/>
 </strong>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   PHYSICAL EFFORT:-
  </strong>
  <br/>
  <br/>
 </strong>
 This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.
 <br/>
 <br/>
 <strong>
  <strong>
   WORK CONTACTS: -
  </strong>
 </strong>
 Daily contact with restaurant manager or F&amp;B manager etc.
 <br/>
 <br/>
 <strong>
  <strong>
   WORKING CONDITION: -
  </strong>
 </strong>
 Must be able to work in a high volume fast paced environment.
 <br/>
 <br/>
 <strong>
  <br/>
  <br/>
 </strong>
 <strong>
  <br/>
  <br/>
 </strong>
 <strong>
  Technical Expertise Restaurant Supervisor
  <br/>
  <br/>
 </strong>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Bar Supervisor
   <br/>
   <br/>
  </strong>
 </strong>
 <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

Dusit

<div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3>
<p>PRIMARY RESPONSIBILITIES:</p>
<ul><li>Answers the call and explains about menu items, making recommendations upon request. Provides the explanation or clarification of the items on the menus to promote the revenue of the outlet.</li><li>Serves food and beverage to guests according to prescribed service standards and procedures with emphasis on speed and accuracy.</li><li>Assists in setting up and taking down tables and chairs, ensures guest&rsquo;s utmost convenience with food setting</li><li>Checks with customers to ensure that they are enjoying their meals and takes action to correct any problems.</li><li>Collects the food upon guests request or after a certain amount of time to ensure that food are not left outside the guest room and start giving bad odor or image.</li><li>Cleans and maintains equipment, tools, fixtures, service area in station assigned.</li><li>Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.</li><li>Familiarizes with all equipment in the outlet, the proper handling and usage.</li><li>Works split shifts as assigned</li><li>Responsible of mini bar replenishment and posting to POS.</li><li>Provides assistance to co-employees within food &amp; beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.</li><li>Reports any unusual incident, guest complains, lost and found, breakage and losses to the Room Service Supervisor.</li><li>Generates higher revenue through up-selling techniques and skill.</li><li>Attends the briefing, meetings and training organized by the hotel management to develop and improve the service skills and knowledge.</li><li>Performs any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel</li></ul>
<p>
REPORT LINES &amp; COMMUNICATIONS:</p>
<ul><li>Reports to the Assistant Room Service Manager/ Room Service Supervisor.</li><li>Relates to co-employees within service, kitchen and other department in the performance of his/her job.</li></ul>
<p>
OTHERS</p>
<ul><li>Continuous learning through own IDP.</li><li>Any other duties as may be assigned by the superior.</li></ul>
<p>
ACCOUNTABILITIES</p>
<ul><li>Represents Dusit&rsquo;s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.</li></ul>
<p>
COMPANY&rsquo;S CULTURE</p>
<ul><li>Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;</li></ul>
<p>
CONFIDENTIALITY</p>
<ul><li>Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.</li></ul>
<div>
JOB REQUIREMENT<br>
<ul><li>Minimum education of Vocational diploma in any discipline.</li><li>Minimum of 1 year in hospitality business. Fresh graduate is welcome</li><li>Knowledgeable in various kinds of food and beverage.</li><li>Have excellent English communication skills both in written and spoken</li><li>Pleasant personality with good communication and interpersonal skills</li></ul></div><br>
</div><div><div>
</div></div></div><div></div><div><div><div><h2 class="jobSectionHeader"><b>Information</b></h2><div>
<ul><div><div><div>Date Posted</div>
<div>May 25, 2026</div>
</div></div><div><div><div>Location</div>
<div><div>Dusit Thani Abu Dhabi
</div></div></div></div><div><div><div>Division</div>
<div><div><div>Food and Beverage
</div></div></div></div></div><div><div><div>Minimum Experience</div>
<div>2 Year
</div></div></div><div><div><div>Qualification</div>
<div>Associate Degree
</div></div></div><div><div><div>Career Level</div>
<div>Others</div></div></div></ul></div></div></div></div></div></div>

Waiter

Dusit Thani Mactan Cebu

<div>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 PRIMARY RESPONSIBILITIES:
 <br/>
 <br/>
 <ul>
  <li>
   Answers the call and explains about menu items, making recommendations upon request. Provides the explanation or clarification of the items on the menus to promote the revenue of the outlet.
  </li>
  <li>
   Serves food and beverage to guests according to prescribed service standards and procedures with emphasis on speed and accuracy.
  </li>
  <li>
   Assists in setting up and taking down tables and chairs, ensures guest&rsquo;s utmost convenience with food setting
  </li>
  <li>
   Checks with customers to ensure that they are enjoying their meals and takes action to correct any problems.
  </li>
  <li>
   Collects the food upon guests request or after a certain amount of time to ensure that food are not left outside the guest room and start giving bad odor or image.
  </li>
  <li>
   Cleans and maintains equipment, tools, fixtures, service area in station assigned.
  </li>
  <li>
   Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
  </li>
  <li>
   Familiarizes with all equipment in the outlet, the proper handling and usage.
  </li>
  <li>
   Works split shifts as assigned
  </li>
  <li>
   Responsible of mini bar replenishment and posting to POS.
  </li>
  <li>
   Provides assistance to co-employees within food &amp; beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
  </li>
  <li>
   Reports any unusual incident, guest complains, lost and found, breakage and losses to the Room Service Supervisor.
  </li>
  <li>
   Generates higher revenue through up-selling techniques and skill.
  </li>
  <li>
   Attends the briefing, meetings and training organized by the hotel management to develop and improve the service skills and knowledge.
  </li>
  <li>
   Performs any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Report Lines &amp; Communications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Reports to the Assistant Room Service Manager/ Room Service Supervisor.
  </li>
  <li>
   Relates to co-employees within service, kitchen and other department in the performance of his/her job.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Others
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Continuous learning through own IDP.
  </li>
  <li>
   Any other duties as may be assigned by the superior.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Accountabilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Represents Dusit&rsquo;s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Company&rsquo;s Culture
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;
   <br/>
   <br/>
  </li>
 </ul>
 CONFIDENTIALITY
 <br/>
 <br/>
 <ul>
  <li>
   Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
   <br/>
   <br/>
  </li>
 </ul>
 JOB REQUIREMENT
 <br/>
 <br/>
 <ul>
  <li>
   Minimum education of Vocational diploma in any discipline.
  </li>
  <li>
   Minimum of 1 year in hospitality business. Fresh graduate is welcome
  </li>
  <li>
   Knowledgeable in various kinds of food and beverage.
  </li>
  <li>
   Have excellent English communication skills both in written and spoken
  </li>
  <li>
   Pleasant personality with good communication and interpersonal skills
  </li>
 </ul>
</div>


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