finance manager

head chef

chef de partie

kitchen steward

waiter

food service manager

Chedi Hospitality

<div>
 
 Job Qualifications
 
 
 
 <ul>
 <li>
 Diploma or degree in Hospitality Management, Food &amp; Beverage Management, or a related field is preferred.
 </li>
 <li>
 Minimum of 2 years of experience as an Assistant Restaurant Manager or in a supervisory role within a luxury hotel or high-quality restaurant.
 </li>
 <li>
 Previous experience in banquet operations is required.
 </li>
 <li>
 Strong knowledge of Food &amp; Beverage operations, restaurant service standards, banquet operations, menu offerings, and beverage service.
 </li>
 <li>
 Strong leadership, communication, organizational, and problem-solving skills.
 </li>
 <li>
 Good understanding of revenue generation, upselling, cost control, inventory management, and operational efficiency.
 </li>
 <li>
 Excellent guest relations skills with the ability to handle guest concerns professionally and effectively.
 </li>
 <li>
 Proficiency in Point-of-Sale systems and relevant restaurant reservation and hotel systems is preferred.
 </li>
 <li>
 Fluency in English is required; additional language skills are an advantage.
 </li>
 <li>
 Flexibility to work shifts, weekends, public holidays, and extended hours based on operational requirements.
 
 
 </li>
 </ul>
 
 Key Areas of Responsibility
 
 
 
 <ul>
 <li>
 Operations
 </li>
 <li>
 Assist the Restaurant Manager in overseeing the daily operations of the restaurant and ensuring efficient service delivery.
 </li>
 <li>
 Support the implementation and consistent delivery of the outlet concept, hotel standards, and departmental procedures.
 </li>
 <li>
 Maintain an active presence on the floor during service periods to oversee operations, engage with guests, and support the team.
 </li>
 <li>
 Ensure all service sequences, operating procedures, restaurant pathways, and brand standards are consistently followed.
 </li>
 <li>
 Conduct engaging and informative pre-shift briefings covering reservations, guest preferences, menu updates, promotions, service priorities, and sales targets.
 </li>
 <li>
 Assign duties and responsibilities to team members and monitor performance throughout the shift.
 </li>
 <li>
 Ensure the outlet is adequately staffed according to business levels and operational requirements.
 </li>
 <li>
 Maintain comprehensive knowledge of all food and beverage offerings to support recommendations, upselling, and effective team guidance.
 </li>
 <li>
 Coordinate closely with the Culinary team and other hotel departments to ensure seamless service delivery.
 </li>
 <li>
 Support banquet operations, including event preparation, setup, service execution, and coordination, as required.
 </li>
 <li>
 Review banquet event requirements and ensure the team is fully briefed on event details, service standards, and guest expectations.
 </li>
 <li>
 Oversee outlet opening and closing procedures, including cash handling and end-of-day reconciliation.
 </li>
 <li>
 Ensure all operational checklists are completed accurately and within the required timelines.
 </li>
 <li>
 Monitor the proper use, handling, and maintenance of operating equipment, furniture, fixtures, and supplies.
 </li>
 <li>
 Report and follow up on maintenance concerns, operational issues, and potential service risks.
 </li>
 <li>
 Guest Service
 </li>
 <li>
 Ensure all Chedians consistently deliver exceptional, personalized, and anticipatory service in line with the hotel's standards.
 </li>
 <li>
 Engage with guests to understand their needs, preferences, and feedback.
 </li>
 <li>
 Ensure guest preferences, special requests, and celebrations are communicated to the relevant teams to support personalized service.
 </li>
 <li>
 Handle guest feedback, concerns, and complaints promptly and professionally, ensuring appropriate follow-up and satisfactory resolution.
 </li>
 <li>
 Support the Restaurant Manager in monitoring guest satisfaction and implementing service improvement initiatives.
 </li>
 <li>
 Maintain positive and professional relationships with guests, colleagues, and business partners.
 </li>
 <li>
 Financial &amp; Administrative
 </li>
 <li>
 Support the achievement of the outlet's revenue, profitability, and financial objectives.
 </li>
 <li>
 Monitor daily revenue, sales performance, average spend, sales mix, and business levels.
 </li>
 <li>
 Encourage and support effective upselling and revenue-generating initiatives.
 </li>
 <li>
 Assist in controlling operating expenses, payroll costs, inventory, wastage, and the use of equipment and supplies.
 </li>
 <li>
 Participate in regular inventory and stock checks in accordance with hotel procedures.
 </li>
 <li>
 Ensure all cash handling, discounts, voids, corrections, and settlements comply with established policies and procedures.
 </li>
 <li>
 Assist with the preparation of duty rosters, operational reports, training records, incident reports, and other required documentation.
 </li>
 <li>
 Maintain accurate operational records and ensure all departmental documentation is completed and submitted on time.
 </li>
 <li>
 Leadership &amp; Team Development
 </li>
 <li>
 Support the Restaurant Manager in leading, motivating, and developing the outlet team.
 </li>
 <li>
 Lead by example and promote a positive, professional, and performance-driven working environment.
 </li>
 <li>
 Provide regular coaching, guidance, and constructive feedback to team members.
 </li>
 <li>
 Identify training needs and conduct on-the-job training to improve service skills, product knowledge, sales techniques, and operational performance.
 </li>
 <li>
 Support the onboarding and development of new Chedians.
 </li>
 <li>
 Monitor team performance, attendance, punctuality, grooming, and compliance with hotel standards.
 </li>
 <li>
 Promote teamwork, accountability, effective communication, and continuous improvement.
 </li>
 <li>
 Support GHM's values and contribute positively to employee engagement and the hotel's service culture.
 </li>
 <li>
 Policies, Health &amp; Safety
 </li>
 <li>
 Comply with all hotel policies, departmental procedures, and applicable legal requirements.
 </li>
 <li>
 Maintain the highest standards of food hygiene, sanitation, workplace safety, and personal grooming.
 </li>
 <li>
 Ensure all Chedians comply with food safety, fire, health, safety, security, and emergency procedures.
 </li>
 <li>
 Report and follow up on health, safety, security, and operational concerns promptly.
 </li>
 <li>
 Attend departmental meetings, briefings, and training sessions as required.
 </li>
 <li>
 Carry out any other reasonable duties assigned by the Restaurant Manager, Food &amp; Beverage Manager, or Hotel Management.
 </li>
 </ul>
</div>

Assistant Restaurant Manager

Marriott International

<div>Additional Information 
Job Number26085754 
Job CategoryFood and Beverage &amp; Culinary 
LocationWest Bay, Doha, Qatar, Qatar, 14435 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision 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. 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>
<ul><li>5 Star Luxury Italian Restaurant experience preferred</li></ul> 
CORE WORK ACTIVITIES
Assisting in Management of Restaurant Team
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Monitors employees to ensure performance expectations are met.</li></ul>
<ul><li>Provides feedback to employees based on observation of service behaviors.</li></ul>
<ul><li>Assists in supervising daily shift operations.</li></ul>
<ul><li>Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.</li></ul>
<ul><li>Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</li></ul> 
Conducting Day-to-Day Restaurant Operations
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.</li></ul>
<ul><li>Ensures compliance with all restaurant policies, standards and procedures.</li></ul>
<ul><li>Monitors alcohol beverage service in compliance with local laws.</li></ul>
<ul><li>Manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Performs all duties of restaurant employees and related departments as necessary.</li></ul>
<ul><li>Opens and closes restaurant shifts.</li></ul> 
Providing Exceptional Customer Service
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Encourages employees to provide excellent customer service within guidelines.</li></ul>
<ul><li>Handles guest problems and complaints, seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Assists in the review of comment cards and guest satisfaction results with employees.</li></ul>
<ul><li>Meets and greets guests.</li></ul> 
Conducting Human Resource Activities
<ul><li>Supervises on-going training initiatives.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Coaches and counsels employees regarding performance on an on-going basis.</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 Restaurant Manager.</li></ul> 
</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>

D.C. Global Talent Inc.

<div><div>Restaurant Manager (Japanese Dining Concept) &ndash; Food &amp; Beverage
We're seeking a warm, energetic Restaurant Manager to lead exceptional Japanese dining experiences and inspire a strong service team.
What You'll Do
<ul><li>Oversee day-to-day restaurant operations and service delivery
</li><li>Uphold high hospitality and guest experience standards
</li><li>Coach, motivate, and develop the team
</li><li>Manage staffing, scheduling, and performance
</li><li>Monitor and act on guest feedback
</li><li>Collaborate with Culinary and other departments
</li><li>Support cost control and revenue goals
</li><li>Maintain health, safety, and brand standards
</li></ul>What You'll Need
<ul><li>Prior Restaurant Manager experience in luxury or high-volume hospitality
</li><li>Strong leadership and team development skills
</li><li>Guest-focused, hands-on, and positive approach
</li><li>Excellent communication skills
</li><li>Solid F&amp;B operational knowledge
</li><li>Ability to thrive in a fast-paced environment
</li><li>Japanese Dining concept experience
</li></ul>What's In It for You
<ul><li>Tax-free salary: QAR 190,200/year including:
<ul><li>Housing allowance
</li><li>Transportation allowance</li></ul></li></ul></div></div>

Restaurant Manager (Japanese Dining Concept)

<div>Additional Information 
Job Number26091689 
Job CategoryFood and Beverage &amp; Culinary 
LocationUm Al Saneem Street, Doha, Qatar, Qatar 
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.
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. 
<div>
 
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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></div>

Commis I - Butchery

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26089218
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,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.
 
 
 
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.
 
 
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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>

Commis 1

<div>Additional Information 
Job Number26085765 
Job CategoryFood and Beverage &amp; Culinary 
LocationWest Bay, Doha, Qatar, Qatar, 14435 
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- All Day Dining

Pullman Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
 
 
 Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Prepare all potentially hazardous foods at the correct temperature in accordance with HACCP guidelines and food safety protocols
 </li>
 <li>
 Assist in the preparation of ingredients and mise en place for kitchen stations under the guidance of senior culinary staff
 </li>
 <li>
 Ensure the quality of all food items and promptly notify management if any product does not meet established specifications
 </li>
 <li>
 Maintain strict adherence to food safety and quality management systems implemented at the facility
 </li>
 <li>
 Operate kitchen equipment and tools safely and efficiently, learning to use specialized equipment as required
 </li>
 <li>
 Maintain a clean, organized, and hygienic work station and contribute to overall kitchen cleanliness and sanitation standards
 </li>
 <li>
 Report any equipment failures or maintenance issues to the appropriate department in a timely manner
 </li>
 <li>
 Collaborate effectively with kitchen team members to promote efficiency, courtesy, and a positive work environment
 </li>
 <li>
 Display a professional demeanor and positive attitude at all times, representing our organization with pride
 </li>
 <li>
 Participate actively in training and development programs recommended by management
 </li>
 <li>
 Comply with all company policies, hotel regulations, and reasonable requests from management
 </li>
 <li>
 Implement energy-saving practices and proper waste management procedures to reduce environmental impact
 </li>
 <li>
 Assist the Duty Manager with additional tasks as assigned
 </li>
 <li>
 Carry out all other duties as directed by kitchen management
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 1&ndash;3 years of experience as a Commis Chef, preferably in a hotel, banquet kitchen, or high-volume catering environment. Some luxury hotels prefer at least 3 years of related experience.
 </li>
 <li>
 Basic knowledge of food preparation, cooking techniques, portion control, and presentation.
 </li>
 <li>
 Understanding of food safety, hygiene, and HACCP principles.
 </li>
 <li>
 Ability to prepare and cook food according to recipes and quality standards.
 </li>
 <li>
 Experience working in fast-paced banquet operations, including large-scale event preparation, is an advantage.
 </li>
 <li>
 Good knife skills and knowledge of kitchen equipment.
 </li>
 <li>
 Strong teamwork and communication skills.
 </li>
 <li>
 Ability to work under pressure, multitask, and remain organized during busy service periods.
 </li>
 <li>
 Willingness to work flexible shifts, including evenings, weekends, and holidays.
 </li>
 <li>
 Physical fitness to stand for long hours and lift kitchen supplies as required.
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Our Commitment To Diversity &amp; Inclusion
 
 
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
 
 
 
 Why work for Accor?
 
 
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
 
 
 
 Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
 
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Commis I - Banquet

Explore 227+ Food service manager in Doha this August. Find roles across top companies and apply now to boost your career.

227 food service manager jobs In Doha

Assistant Restaurant Manager

Assistant Restaurant Manager

Restaurant Manager (Japanese Dining Concept)

Commis I - Butchery

Commis 1

Restaurant Manager- All Day Dining

Commis I - Banquet