food services supervisor

executive chef

in room dining order taker Jobs in Muscat

in room dining order taker

runner-food & beverage

sales coordinator

food and beverage coordinator

Mandarin Oriental

<div>
 
 F&amp;B Coordinator
 
 
 
 
 Mandarin Oriental Muscat
 
 is looking for an
 
 F&amp;B Coordinator
 
 to join our
 
 Food and Beverage
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 About The Job
 
 
 
 <ul>
 <li>
 F&amp;B Quality coordination - conducting quality sessions and training for all areas with all F&amp;B colleagues.
 </li>
 <li>
 administration, as well as management of all People and culture related paperwork for transfers, promotions, etc.
 </li>
 <li>
 Management of F&amp;B visits
 </li>
 <li>
 Compilation of P&amp;L reviews for all outlets
 </li>
 <li>
 Compilation and administration of event post-mortems for all outlets
 </li>
 <li>
 Main coordinator for group bookings and outlet events
 </li>
 <li>
 Responsible for handling key confidential information, including financial figures, salaries, manning details, People and Culture paperwork
 </li>
 <li>
 Further supporting the Executive Office by supporting the Hotel Manager with any projects that arise
 </li>
 <li>
 Future requirement to develop and manage any projects related to reservations strategy (highly specialized) and to guide the additional reservations colleagues needed for this project.
 </li>
 <li>
 Have a keen knowledge of all food &amp; beverage outlets and concepts in order to complete administrative functions.
 </li>
 <li>
 Manage the diary of the Director Food &amp; Beverage in the most effective way and respond promptly to emails as required.
 </li>
 <li>
 Assist the Director Food &amp; Beverage by creating Power Point presentations, Excel spreadsheets and type any letters and memorandums as designated with proper spelling and correct format.
 </li>
 <li>
 Verify and adjust the F&amp;B management team clock in and clock out records and maintain the attendance system daily and update the vacation plan frequently.
 </li>
 <li>
 Ensure all correspondence and the general filing system are executed flawlessly and are constantly updated and maintained.
 </li>
 <li>
 Request and order stationery and office supplies on a weekly basis.
 </li>
 <li>
 Process expense reports, coordinating the submission of proposals, planning meetings and maintaining departmental database records.
 </li>
 <li>
 Prepare and maintain all relevant monthly and weekly F&amp;B reports, analyses, distribute and file the daily flow of information to and from the office.
 </li>
 <li>
 Attend meetings, take down minutes when requested and perform any other reasonable duties as required by the Director Food &amp; Beverage.
 </li>
 <li>
 Communicate clearly and directly with all colleagues and superiors and avoid misunderstandings and other shortfalls caused by the lack of communication.
 </li>
 <li>
 Be committed to being a team player proactively cooperating and supporting superiors in administrative tasks.
 </li>
 <li>
 Inform the management teams of any misconduct of colleagues and provide evidence to proceed with a disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat procedures.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 
 
 </li>
 </ul>
 
 We&rsquo;re Fans. Are you?
 
</div>

Food and Beverage Coordinator

NSF Chemicals

Global Frozen for Business LLC. is urgently looking for -Job Position: Operation Manager (Frozen Food &amp; Beverages- ICY POP)Note: Please apply only you are currently available in Oman with a valid driving license and read the job description before applying.***** Preferring Philippines******* A. Key Responsibilities1. Business Growth &amp; Revenue Management<ul><li>Drive sales across shops, events, catering, retail partnerships, and online platforms.</li><li>Set and monitor monthly targets for each business channel.</li><li>Actively pursue new business opportunities (schools, corporate, retail collaborations).</li><li>Ensure revenue growth aligns with company goals.</li><li>Follows up with leads, negotiates contracts, and closes B2B &amp; catering deals.</li></ul>2. Full Brand Operational Oversight<ul><li>Supervise and support the Operations Coordinator and Logistics Coordinator.</li><li>Ensure daily operations at branches, events, supermarkets, and hotels run smoothly.</li><li>Maintain high standards of hygiene, product quality, and brand presentation.</li></ul>3. Kitchen Management<ul><li>Oversee the kitchen production team, ensuring schedules, output, and quality standards are met.</li><li>Monitor inventory of raw materials and finished goods in coordination with the kitchen and logistics teams.</li><li>Ensure kitchen always follows hygiene and safety procedures.</li></ul>4. Team Leadership &amp; Development<ul><li>Lead and motivate all department teams (kitchen, operations, logistics, retail sales).</li><li>Conduct regular team meetings and performance reviews.</li><li>Identify training needs and ensure continuous improvement across departments.</li></ul>5. Customer Relationship &amp; Brand Management<ul><li>Maintain strong relationships with retail partners, event clients, mall managements, and key accounts.</li><li>Handle high-level customer feedback or escalations professionally.</li><li>Ensure customer satisfaction is consistently achieved.</li></ul>6. Reporting &amp; Administration<ul><li>Consolidate sales, operations, kitchen, and logistics reports for management.</li><li>Provide monthly business summaries highlighting performance, gaps, and recommendations.</li><li>Manage budgets for operations, logistics, and events as needed.</li></ul>B. Key Qualifications:<ul><li>5&ndash;8 years&rsquo; experience in operations, retail, food &amp; beverage, or business management.</li><li>Muscat have car and driving license in Oman.</li><li>Fluent English &amp; Arabic Languages.</li><li>Strong leadership, communication, and organizational skills.</li><li>Experience managing both production and sales teams preferred.</li><li>Proficient in reporting, numbers, and system updates (POS, Talabat, Excel).</li></ul>You can reach us via WhatsApp on +96899880467 oremail at: hr.globalfrozenbusinessllc@gmail.com to submit your CV.Job Type: Full-timePay: From RO250.000 per month

Operation Manager

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25109128
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 W Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
 </li>
 <li>
 Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
 </li>
 <li>
 Demonstrates knowledge of high quality food products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Knows and implements brand&rsquo;s Safety Standards.
 </li>
 <li>
 Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Operates and maintains all department equipment and reports malfunctions.
 </li>
 <li>
 Supports procedures for food &amp; beverage portion and waste controls.
 </li>
 <li>
 Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Assists in determining how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Leading Culinary Team
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensures and maintains the productivity level of employees.
 </li>
 <li>
 Ensures that menu items are prepared and presented according to use record standards.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 
 
 </li>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
 </li>
 <li>
 Schedules employees to business demands and tracks employee time and attendance.
 </li>
 <li>
 Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
 </li>
 <li>
 Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
 </li>
 <li>
 Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Helps employees receive on-going training to understand guest expectations.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 </li>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Specialty Chef Grill & Mediterranee Cuisine (European Nationality)

Shangri-La Group

<div>
 
 Shangri-La Barr Al Jissah Resort &amp; Spa
 
 
 
 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.
 
 
 
 Job Summary/Purpose
 
 
 
 <ul>
 <li>
 The Resturant Manager is responsible for the operation, management and overall performance of the Food and Beverage operations. As such thecandidate will be directly involved in the day to day running of these areas in connection with staffing, customer services and product quality. Delegation of duties and responsibilities to his/her assistants is necessary to ensure the proper functioning of all phases of F&amp;B service in the areas under control. Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies. It should be noted that Outlet Manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.
 
 
 </li>
 </ul>
 
 As an Resturant Manager, we rely on you to :
 
 
 
 <ul>
 <li>
 To reflect the Shangri-La&rsquo;s Barr Al Jissah Resort &amp; Spa, Muscat&rsquo;s philosophy by providing highest quality of friendly service to our customer. He/She is to lead by example, always adopting a positive attitude to keep team spirit at its highest.
 </li>
 <li>
 To implement service standards and procedures to ensure that they are achieved and followed by proper training, supervision and control.
 </li>
 <li>
 To motivate, educate and develop staff on a continuous basis to achieve an overall maximum of efficiency and confidence.
 </li>
 <li>
 We expect your outlet to be very busy due to high turnover which means most house guests and a lot of local guests will patronize this outlet. Therefore it is important that everything possible be done to give our guests a good impression of our hotel by making sure that food, service and all other facilities are of high quality.
 </li>
 <li>
 The cleanliness, tidiness and orderliness of the outlet is of utmost importance. Thus, a checklist has to be kept at all areas are inspected and faults corrected soonest possible, i.e. lighting, in door plants, walls, cushions, tables and stations. Furthermore, chinaware, glassware, silverware and napkins have to be checked constantly to maintain the standard required.
 </li>
 <li>
 To promote good relationship with regular guests. To handle any guest complaint effectively and diplomatically.
 </li>
 <li>
 To maximize sales and revenues by providing good service and training his staff to up-sell.
 </li>
 <li>
 To capitalize on activities in the hotel and in the community, holidays and events that would bring in extra customers.
 </li>
 <li>
 To introduce gimmicks and promotions to the Director/Asst Director of F&amp;B to increase sales.
 </li>
 <li>
 To control the Food and Beverage cost of the outlet by implementing strict portion control to prevent any wastage or pilferage. To control the labor cost by proper sales forecasting and scheduling to minimize wastage of manpower.
 </li>
 <li>
 To ensure that all furniture, equipment, utensils and silverware under his charge are accounted for, properly handled regularly serviced and maintained to prevent excessive wear and tear.
 </li>
 <li>
 To communicate and present a positive attitude to provide leadership to all staff at all times in order to attain all desired goals.
 </li>
 <li>
 Be environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable.
 </li>
 </ul>
</div>

Seafood Restuarant Manager

Renaissance Corporate Services

Shangri-La Barr Al Jissah Resort & Spa
 Muscat, Sultanate of Oman
 
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’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.
 
Job Summary/Purpose: 
The Resturant Manager is responsible for the operation, management and overall performance of the Food and Beverage operations. As such thecandidate will be directly involved in the day to day running of these areas in connection with staffing, customer services and product quality. Delegation of duties and responsibilities to his/her assistants is necessary to ensure the proper functioning of all phases of F&B service in the areas under control. Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies. It should be noted that Outlet Manager can be designated in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Food and Beverage Division.
 
As an Resturant Manager, we rely on you to : 
To reflect the Shangri-La’s Barr Al Jissah Resort & Spa, Muscat’s philosophy by providing highest quality of friendly service to our customer. He/She is to lead by example, always adopting a positive attitude to keep team spirit at its highest.
 To implement service standards and procedures to ensure that they are achieved and followed by proper training, supervision and control.
 To motivate, educate and develop staff on a continuous basis to achieve an overall maximum of efficiency and confidence.
 We expect your outlet to be very busy due to high turnover which means most house guests and a lot of local guests will patronize this outlet. Therefore it is important that everything possible be done to give our guests a good impression of our hotel by making sure that food, service and all other facilities are of high quality.
 The cleanliness, tidiness and orderliness of the outlet is of utmost importance. Thus, a checklist has to be kept at all areas are inspected and faults corrected soonest possible, i.e. lighting, in door plants, walls, cushions, tables and stations. Furthermore, chinaware, glassware, silverware and napkins have to be checked constantly to maintain the standard required.
 To promote good relationship with regular guests. To handle any guest complaint effectively and diplomatically.
 To maximize sales and revenues by providing good service and training his staff to up-sell.
 To capitalize on activities in the hotel and in the community, holidays and events that would bring in extra customers.
 To introduce gimmicks and promotions to the Director/Asst Director of F&B to increase sales.
 To control the Food and Beverage cost of the outlet by implementing strict portion control to prevent any wastage or pilferage. To control the labor cost by proper sales forecasting and scheduling to minimize wastage of manpower.
 To ensure that all furniture, equipment, utensils and silverware under his charge are accounted for, properly handled regularly serviced and maintained to prevent excessive wear and tear.
 To communicate and present a positive attitude to provide leadership to all staff at all times in order to attain all desired goals.
 Be environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable.

Seafood Restuarant Manager (173303)

<div>
 
 F&amp;B Server
 
 
 
 
 Mandarin Oriental Muscat
 
 is looking for a
 
 F&amp;B Server
 
 to join our
 
 Food and Beverage
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 About The Job
 
 
 
 <ul>
 <li>
 Have a good understanding of the outlet&rsquo;s concept and food and beverage offerings and be able to verbally explain those to guests.
 </li>
 <li>
 Ensure that mise en place is completed shift to shift and during service in order to provide an efficient service. This includes cleaning tasks in front and back of house as well as polishing and assembling of equipment.
 </li>
 <li>
 Be able to operate the required steps on the POS - point of sales system in order to process food and beverage orders.
 </li>
 <li>
 Be able to deliver service by understanding the guest requirements.
 </li>
 <li>
 Carry out all tasks in a friendly, courteous and efficient manner.
 </li>
 <li>
 Properly up-sell services and products to our guests at all times, enhancing service and generating increased revenue.
 </li>
 <li>
 Be able to process MOHG Gift cards and other non-cash methods of payment.
 </li>
 <li>
 Perform any tasks relating to billing according to hotel standards and cashiering policies.
 </li>
 <li>
 Ensure all dishes are presented in compliance with hotel standards and food &amp; beverage specifications.
 </li>
 <li>
 Conserve all outlet equipment and utensils in good conditions by proper day to day handling of all applicable utensils and by carrying out required side duties as assigned.
 </li>
 <li>
 Assist in picking up all required stocks, including linen, beverage, dried goods and
 
 
 </li>
 </ul>
 others and arrange them accordingly.
 
 
 <ul>
 <li>
 Ensure product knowledge is up to date.
 </li>
 <li>
 Ensure that management and kitchen colleagues are informed of any special guest preferences or allergies.
 </li>
 <li>
 Support as required other outlets as assigned by the Restaurant/ Outlet Manager.
 </li>
 <li>
 Any other reasonable tasks as assigned by the Restaurant/ Outlet Manager.
 </li>
 <li>
 Communicate well with colleagues and superiors in order to avoid misunderstandings and other shortfalls caused by lack of communication.
 </li>
 <li>
 Be committed to being a team player; proactively cooperating and supporting colleagues in operational tasks.
 </li>
 <li>
 Listen to every guest and observe body language carefully in order to be able to understand guest needs and expectations and consistently delight and satisfy every guest.
 </li>
 <li>
 Have a natural, warm smile and a friendly and passionate approach towards guests.
 </li>
 <li>
 Create WOW moments to surprise and delight guests in the Restaurants through gestures and other actions.
 </li>
 <li>
 Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
 </li>
 <li>
 Report guest&rsquo;s preference to superiors and act upon them whenever known.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 
 
 </li>
 </ul>
 
 We&rsquo;re Fans. Are you?
 
</div>

Food and Beverage Server

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25136586
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 W Muscat, Al Kharjiya Street, Shatti Al Qurum, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
 
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
 
 
 
 Preferred Qualification
 
 
 
 Education: Technical, Trade, or Vocational School Degree.
 
 
 Related Work Experience: At least 3 years of related work experience.
 
 
 Supervisory Experience: No supervisory experience.
 
 
 License or Certification: None
 
 
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Demi Chef de Partie (Pastry)

Explore 480+ Food and beverage coordinator in Muscat this September. Find roles across top companies and apply now to boost your career.