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food and beverage manager

Hilton

<div>Assistant Outlet Manager - The WB&trade; Abu Dhabi, Curio Collection by Hilton&trade;
An Assistant Outlet Manager oversees all Food and Beverage operations, including Restaurants, Bars, Caf&eacute;, Room Service, Conference and Banqueting and Kitchens to ensure high standards of quality and service.
What will I be doing?
As an Assistant Outlet Manager, you will oversee all Food and Beverage operations including Restaurants, Bars, Cafe, Room Service, Conference and Banqueting and Kitchens to ensure quality and service by performing the following tasks to the highest standards:
<ul><li>Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards</li>
<li>Effectively control the flow of customers and the interaction between the front and back-of-house throughout service</li>
<li>Ensure Team Members maximize all sales opportunities</li>
<li>Ensure Team Members consistently maintain brand standards and high levels of customer service</li>
<li>Handle all customer inquiries in an appropriate and professional manner</li>
<li>Accurately manage all transactions during service</li>
<li>Manage Team Member schedules, stock, and wastage levels</li>
</ul>What are we looking for?
An Assistant Outlet Manager serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Previous experience in organizing food and beverage service in a range of outlets</li>
<li>Experience in supervising a team</li>
<li>Ability to demonstrate delegation skills</li>
<li>Flexibility to respond quickly and positively to a range of work situations</li>
<li>A passion for developing others to be part of a winning team</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For over a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Assistant Outlet Manager - The WB™ Abu Dhabi, Curio Collection by Hilton™

Marriott International

<div>Additional Information 
Job Number26025555 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Saadiyat Island Resort Abu Dhabi, Saadiyat Island, Abu Dhabi, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul> 
Leading Food and Beverage Team
<ul><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></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Ensures staff understands local, state and Federal liquor laws.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Establishes guidelines so employees understand expectations and parameters.</li></ul>
<ul><li>Monitors alcohol beverage service in compliance with local laws.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</li></ul>
<ul><li>Ensures corrective action is taken to continuously improve service results.</li></ul>
<ul><li>Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</li></ul>
<ul><li>Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably. Strives to improve employee retention.</li></ul>
<ul><li>Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Ensures recognition is taking place across areas of responsibility.</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></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Assists servers and hosts on the floor during meal periods and high demand times.</li></ul>
<ul><li>Recognizes good quality products and presentations.</li></ul>
<ul><li>Supervises daily shift operations in absence of Assistant Restaurant Manager.</li></ul>
<ul><li>Oversees the financial aspects of the department including purchasing and payment of invoices.</li></ul></div><div> 
</div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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></div>

Restaurant Manager

Miral Experiences

<div>
 
 This position delivers the dining experience by providing information to help food and beverage selection presenting ordered choices ensuring a clean and safe environment.
 
 <ul>
 <li>
 To understand and adhere to all company standards, up to and including mission statements, values and standard operating procedures related to your job description.
 </li>
 <li>
 To display an open body posture, helpful and cheerful attitude while communicating effectively with our guests and fellow Colleagues in order to support Farah Strategy and Values.
 </li>
 <li>
 All colleagues will comply with company grooming standards and dress codes as set out by the company at all times.
 </li>
 <li>
 To represent and promote Farah Experiences in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders.
 </li>
 <li>
 To help, collectively to achieve Department and Company objectives, action plans and key performance indicators.
 </li>
 <li>
 To enforce and adhere to all UAE laws, Health, Safety &amp; Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
 </li>
 <li>
 To engage each Guest as a unique individual and listen attentively to their requests.
 </li>
 <li>
 To adhere to all emergency procedures, ensuring Guest safety and participate in an emergency drills and evacuations as necessary.
 </li>
 <li>
 To greet Guests as they arrive in accordance to standard operating procedures set out by the company.
 </li>
 <li>
 To answer questions regarding the menu and making suggestions regarding food choices by menu location.
 </li>
 <li>
 To upsell drinks before meals, side orders that complement the main dishes, and suggesting non - alcoholic beverages or alcoholic beverages including wine.
 </li>
 <li>
 To relay food orders to the kitchen and serve courses within sequence as specified by local standard operating procedure.
 </li>
 <li>
 To conduct all restaurant opening and restaurant closing procedures according to Pre - Set Standard Operating Procedures as defined by the company.
 </li>
 <li>
 To utilize the correct serving techniques for all types of food and beverages offered on the menu in a specific location as set out by standard operating procedures.
 </li>
 <li>
 When designated as a host to introduce the waiter/waitress that will be attending to the guests.
 </li>
 <li>
 To deal with guest complaints courteously, efficiently and according to company policy and to apply guest recovery solutions.
 </li>
 <li>
 To service tables in the restaurant area ensuring a clean and presentable environment for our guests.
 </li>
 <li>
 To be fully aware and knowledgeable of all products sold in F&amp;B Outlets in order to promote, suggest and up-sell products to our guests according to standard operating procedures.
 </li>
 <li>
 Good Housekeeping - To ensure the condiment stands are kept fully stocked and replenished as required.
 </li>
 <li>
 To clean regularly equipment, machinery and dispensers in accordance with outlet checklists and standard operating procedures.
 </li>
 <li>
 To sweep /mop floors in the outlet as required in accordance with standard operating procedures.
 </li>
 <li>
 To collect stock from the Warehouse and delivering to the outlet as required by team leader, supervisor or manager.
 </li>
 <li>
 To actively interact with guests and encourage them to view the restaurant menu, enticing them with offers or promotions in line with company strategy.
 </li>
 <li>
 To seat guests at the table and providing them with a menu and information about the style of service.
 </li>
 <li>
 To manage the waiting list should the restaurant become full to capacity,
 </li>
 <li>
 To maintain a safe and clean working environment by complying with company rules and HACCP procedures as set out in standard operating procedures.
 </li>
 <li>
 Should attend and pass all legally food safety courses (example: Essential Food Safety Training/ EFST).
 </li>
 <li>
 To manage lost &amp; found items adhering to company&rsquo;s lost &amp; found policy.
 </li>
 <li>
 To uphold integrity by understanding and adhering to all proper wristbands handling, cash handling and point of sales procedures in order to contribute to the success of the organization.
 </li>
 <li>
 To be fully aware and knowledgeable of all products, activities and service sold not only in F&amp;B outlets but overall in order to promote, suggest and up sell these products to the Guests which will in turn increase revenue, per cap and Guest satisfaction.
 </li>
 <li>
 To operate cash register (POS System) in accordance with Standard Operating Procedures.
 </li>
 <li>
 To keep the register area neat and stocked with necessary supplies as set out in the standard operating procedures.
 </li>
 <li>
 To be responsible for the cash float throughout your shift and ensuring it balances correctly at the conclusion of the shift as set out in the standard operating procedures.
 </li>
 <li>
 To be responsible for remitting the daily sales to cash control as set out in the standard operating procedures.
 </li>
 <li>
 To adhere to company&rsquo;s overage &amp; shortage policy as set out in the standard operating procedures.
 </li>
 <li>
 To use machinery, equipment or dangerous substances in accordance with training and instruction received as defined as set out in standard operating procedures.
 </li>
 <li>
 To assist in other areas of the outlet, such as cleaning-up, shelf stocking, or keeping items displayed in an orderly manner.
 </li>
 <li>
 To participate fully in all training and continual assessment projects held by the food and beverage department.
 </li>
 <li>
 To perform any additional tasks / duties that are assigned by the management team.
 </li>
 </ul>
 
 Essential:
 
 <ul>
 <li>
 High School Diploma
 </li>
 <li>
 Minimum 1 year food and beverage experience
 </li>
 <li>
 Customer service
 </li>
 <li>
 Attention to detail
 </li>
 <li>
 Good communication
 </li>
 <li>
 Teamwork
 </li>
 <li>
 Positive, pro-active attitude
 </li>
 <li>
 Cash Handling
 </li>
 <li>
 Upselling / Suggestive Selling
 </li>
 <li>
 Broad food and beverage knowledge
 </li>
 <li>
 Desire to listen, learn and follow up on instructions.
 </li>
 </ul>
 
 
 Desirable:
 
 
 <ul>
 <li>
 1 year experience as a waiter/waitress in 4* Hotel
 </li>
 <li>
 Minimum 2 years food and beverage experience
 </li>
 <li>
 Banquet trained
 </li>
 <li>
 Bilingual
 </li>
 </ul>
 
 
</div>

Food & Beverage Associate

Anantara

<div>Company Description 
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. 
Job Description 
<ul><li>
To ensure a professional and profitable operation within the framework of the Hotel</li><li>
With the hotel learning manager, identify training needs and develop and deliver the required training for department employees to meet the needs of the business. Support the training of Departmental Trainers to continue to improve hotel service levels and implement a daily departmental training program.</li><li>
To achieve departmental budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure</li><li>
To accurately forecast business demands to ensure efficient staffing &amp; food production.</li><li>
To be responsible for all accounting and billing procedures in the outlets</li><li>
To work with hotel management to develop &amp; execute plans and actions for the marketing of the outlet. To be aware of all Anantara Guest Incentive programs, and actively promote and support these.</li><li>
To ensure the efficient scheduling of Management &amp; Team Members in the outlet, and to be responsible for the accurate supervision of the Team Members time control system.</li><li>
To be responsible for the execution of all Team Member reviews and appraisals in a professional and timely manner</li><li>
To train managers and supervisors in effective &ldquo;coaching and counseling&rdquo; and the correct process of progressive discipline</li><li>
To be responsible for always maintaining outlet safety and sanitation standards</li><li>
To be responsible for asset management of all outlet property and facilities, and to conduct a regular preventative maintenance inspection.</li><li>
Promote positive inter-departmental relations through candid communication and cooperation.</li><li>
To work closely with the Banqueting department to support all requested functions.</li><li>
Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Team Members to excel.</li></ul> 

Qualifications 
<ul><li>
College diploma in Hotel Management or related field.</li><li>
Minimum experience of 2-3 years in a Food &amp; Beverage role in luxury hotel</li><li>
Passion for leadership and teamwork.</li><li>
Excellent communication skills in English</li><li>
Eye for detail to achieve operational excellence.</li><li>
Excellent guest service skills. 
 
Additional Qualification:</li><li>
 Russian Speaking</li></ul> 

Additional Information 
<ul><li>
Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas.</li><li>
Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders</li><li>
During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.</li><li>
Assist in maintaining a highly motivated and well trained staff</li><li>
Open and close shift in accordance with Manager&rsquo;s Checklist.</li><li>
Train, maintain and enforce all Anantara Service Standards</li><li>
Properly execute revenue and check control procedures on shift</li><li>
Maintain a safe and sanitary work environment for all Associates and guests</li><li>
Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)</li><li>
Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.</li><li>
Be on the floor during entire meal period and ensure adequate coverage</li><li>
Ensure that only a quality product is being served</li><li>
Maintain proper Associate uniform standards</li><li>
Manage an effective repair and maintenance program through the use of work orders, inspections, etc.</li><li>
Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e. scheduling, time adjustments, etc.)</li><li>
Assist any Associate in his/her job performance, when required, to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates</li><li>
Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction.</li><li>
Establish effective communication with Associates to gain their trust and respect through his/her hard work. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara&rsquo;s Guarantee of Fair Treatment Policy</li><li>
Identify and recommend incentive programs, new ideas, and methods of operation</li></ul></div>

Assistant Outlet Manager

Salayel Hospitality

<div>
 
 Job Summary
 
 
 
 The F&amp;B Storekeeper is responsible for the efficient receipt, storage, issuance, and inventory control of food, beverage, and related supplies. The role ensures accurate stock records, cost control, hygiene compliance, and timely support to kitchen and F&amp;B operations in line with Salayel Hospitality standards.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Receive, inspect, and verify all food, beverage, and operating supplies against purchase orders and delivery notes
 </li>
 <li>
 Ensure proper storage of items as per FIFO, FEFO, and hygiene standards
 </li>
 <li>
 Maintain accurate stock records using inventory systems and manual logs
 </li>
 <li>
 Issue items to kitchens and outlets strictly against approved requisitions
 </li>
 <li>
 Monitor stock levels and report slow-moving, expired, or damaged items
 </li>
 <li>
 Conduct daily, weekly, and monthly stock counts and support audits
 </li>
 <li>
 Coordinate with Purchasing, Cost Control, and F&amp;B teams for stock replenishment
 </li>
 <li>
 Ensure compliance with food safety, HACCP, and Abu Dhabi municipality regulations
 </li>
 <li>
 Maintain cleanliness and organization of store areas at all times
 </li>
 <li>
 Assist in cost control measures to minimize waste and pilferage
 
 
 </li>
 </ul>
 
 Requirements &amp; Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2&ndash;4 years of experience as an F&amp;B Storekeeper in a hotel, restaurant, or hospitality group
 </li>
 <li>
 Good knowledge of F&amp;B inventory management, storage practices, and cost control
 </li>
 <li>
 Familiarity with FIFO/FEFO, expiry tracking, and stock rotation
 </li>
 <li>
 Experience using inventory or ERP systems is an advantage
 </li>
 <li>
 Basic computer skills (Excel, inventory software)
 </li>
 <li>
 Physically fit and able to handle store operations
 </li>
 <li>
 Good communication skills in English
 </li>
 <li>
 UAE experiences preferred
 
 
 </li>
 </ul>
 
 What We Offer
 
 
 
 <ul>
 <li>
 Competitive salary package
 </li>
 <li>
 Stable working environment within a growing hospitality group
 </li>
 <li>
 Career growth opportunities
 </li>
 <li>
 Supportive team culture
 </li>
 </ul>
</div>

F&B Store Keeper

Al Jazeera International Catering

Job Title: Catering ManagerLocation: Abu Dhabi Employment Type: Full-time, Permanent Benefits: Company-provided food and shared bachelor accommodationKey Responsibilities<ul><li>Overall responsibility for catering site operations, ensuring smooth day-to-day functioning.</li><li>Coordinate and supervise daily activities through effective management of site supervisors and staff.</li><li>Ensure delivery of high-quality food and service to maximize customer satisfaction.</li><li>Handle and resolve customer complaints efficiently and professionally.</li><li>Regularly review food quality, menu standards, and identify or evaluate new vendors.</li><li>Prepare and manage duty rosters for all site staff.</li><li>Conduct staff performance appraisals and provide constructive feedback to improve productivity.</li><li>Maintain a healthy, hygienic, and clean dining environment at all times.</li><li>Ensure smooth coordination between Food Production and Customer Service teams.</li><li>Implement best practices and on-the-job training to meet service standards.</li><li>Ensure strict compliance with sanitation, health, and safety regulations.</li></ul>Qualifications &amp; Skills<ul><li>Graduate or Diploma in Hotel Management / Catering Management or related field.</li><li>Strong working knowledge of Microsoft Excel, Word, and PowerPoint.</li><li>Excellent English communication skills (written and verbal).</li><li>Strong leadership, problem-solving, and people management skills.</li></ul>Experience Requirements<ul><li>Minimum 6 years of experience in Industrial Catering / F&amp;B / Hotel Operations.</li><li>At least 2 years in a lead or managerial role (preferred).</li></ul>Location &amp; Mobility<ul><li>Abu Dhabi (Preferred).</li><li>Must be able to reliably commute or relocate with employer-provided relocation support.</li></ul>Job Type: Full-time

Catering Manager (Catering Industry)

<div>Additional Information 
Job Number26020313 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Saadiyat Island Resort Abu Dhabi, Saadiyat Island, Abu Dhabi, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>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 
</div><div></div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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></div>

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Explore 1718+ Food and beverage manager in Abu Dhabi this March. Find roles across top companies and apply now to boost your career.