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environment, health and safety manager

hygiene manager

Hotel Indigo

<div>About Us
A little curiosity fuels our soul for adventure and experiences. So, at Hotel Indigo &reg;, we do more than satisfy our guest&rsquo;s curiosity, we inspire them. Our passionate colleagues help create memorable and unique experiences for our guests; in a place truly connected to the local neighborhood, infused with intriguing design and local flavors. Every day brings discoveries, fresh ideas, and unexpected journeys.
So, just like our hotels, no two colleagues are the same. So, we&rsquo;re curious about you. How will you inspire the eclectic rhythm in our hotels? How will you bring the local neighborhood story to life? At Hotel Indigo&reg; hotels, we&rsquo;re excited to meet spirited characters who can delight the most curious guests.
Situated at 2,000m above sea level on the edge of the canyon in Jabal Akhdar, you will find a lifestyle property with 172 keys including penthouse suites and cliffside pool villas, the best spa in Oman spread over 2,200sq, plus great food and beverage concepts. We are a destination.
Are you a stickler for cleanliness and organization? Do you have an eye for detail and a passion for maintaining high hygiene standards? We are currently seeking a dedicated Hygiene Manager to join our team at our unique, luxury hotel.
A little taste of your day-to-day
Every day is different, but you&rsquo;ll mostly be:
<ul><li>Develop and maintain hygiene policies and procedures in line with industry standards and regulations.</li><li>
Train and educate staff on proper hygiene practices and procedures.</li><li>
Conduct regular inspections of all hotel areas to ensure compliance with hygiene standards.</li><li>
Implement and monitor cleaning schedules and procedures for all areas of the hotel.</li><li>
Monitor and maintain inventory of cleaning supplies and equipment.</li><li>
Handle any hygiene-related complaints or issues in a timely and professional manner.</li><li>
Collaborate with other departments to ensure overall cleanliness and hygiene standards are met.</li><li>
Stay up to date on industry trends and best practices in hygiene management.</li></ul>
What do we need from you?<ul><li>
Previous experience in a similar role within the hospitality industry.</li><li>
Knowledge of hygiene regulations and standards.</li><li>
Excellent communication and organizational skills.</li><li>
Strong attention to detail and problem-solving abilities.</li><li>
Ability to work independently and as part of a team.</li><li>
Certification in hygiene management or related fields is a plus.</li></ul>
What you can expect from us?
We give our people everything they need to succeed from a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow, and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our wellbeing framework, we are committed to supporting well-being in your health, lifestyle, and workplace.
So, join us and you&rsquo;ll become part of our ever-growing global family.<div>
Hotel Indigo is an upper-upscale lifestyle brand that captures the true spirit of the neighbourhood. With over 150 properties worldwide, we look for individuals that can inspire our guests to make unique discoveries through meaningful connections to the diverse people, places, and cultures of the local area.</div> 
<div>
 
</div><div>Bring your story, to inspire new ones.
</div>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Hygiene Manager

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Qualifications Summary:
The Head Chef &ndash; Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.
Key Responsibilities:
1. Culinary Leadership &amp; Operations<ul><li>
Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.</li><li>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</li><li>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</li><li>
Oversee stock levels, food costing, and waste control to maintain profitability.</li><li>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</li></ul>
2. Team Management &amp; Training<ul><li>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</li><li>
Conduct regular performance evaluations and provide coaching and development for team members.</li><li>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</li><li>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</li></ul>
3. Quality Control &amp; Food Safety<ul><li>
Ensure all dishes meet brand presentation, taste, and portion standards.</li><li>
Work closely with the Hygiene &amp; Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.</li><li>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</li></ul>
4. Menu Development &amp; Brand Compliance<ul><li>
Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.</li><li>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</li><li>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</li></ul>
5. Guest Experience &amp; Brand Representation<ul><li>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</li><li>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</li><li>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div>

Head Chef – Benihana Teppanyaki

Black Onyx International L.L.C

We are hiring Housekeeping Attendants for reputed 4-star and 5-star properties in Oman. The role involves maintaining cleanliness, hygiene, and guest comfort in assigned areas.Responsibilities:<ul><li>Clean and maintain guest rooms and public areas</li><li>Ensure hygiene and sanitation standards are met</li><li>Report any maintenance issues to the supervisor</li><li>Replenish guest amenities and supplies</li><li>Assist guests with basic requests in a polite and professional manner</li></ul>Qualifications:<ul><li>Diploma in Hotel Management</li><li>Basic English skills (read, write, speak)</li></ul>Experience:<ul><li>Freshers are welcome to apply</li></ul>Job Type: Full-timePay: Up to RO120.000 per month

Housekeeping -Room attendant

Prodie Santé

<div>
 
 
 Clinic Operations Manager &mdash; Private Five-Star Clinic, Muscat Embassy District, Oman
 
 
 
 
 
 
 📍
 
 Oman
 
 &ndash; Prestigious private five-star clinic in Muscat&rsquo;s embassy district
 
 
 
 
 
 
 About the Role
 
 
 
 
 
 
 Join an exclusive private clinic in Muscat as a Clinic Operations Manager. Lead a team of 20-25 healthcare professionals, oversee daily operations, and ensure excellence in patient care delivery in Dermatology and Aesthetic services.
 
 
 
 
 
 
 Contract Details
 
 
 
 
 
 
 🕒 Full-time | 2-year renewable contract
 
 
 
 
 
 📅 5 days/week, 9 hours/day
 
 
 
 
 
 🕘 Clinic operates 6 days a week, 9:00 a.m. to 9:00 p.m.
 
 
 
 
 
 
 Candidate Profile
 
 
 
 
 
 <ul>
 <li>
 Baccalaureate and/or Master&rsquo;s degree in Healthcare Administration, Medical Services Administration, or a related field from Western Europe
 </li>
 <li>
 Minimum 6 years supervisory experience in healthcare, preferably with clinical or administrative experience as a Registered Nurse or similar role
 </li>
 <li>
 Deep understanding of patient care delivery in Dermatology or Aesthetics
 </li>
 <li>
 Fluent in spoken Arabic and English
 </li>
 <li>
 Proficient in IT and ERP systems; knowledge of Zenoti is a plus
 </li>
 </ul>
 
 
 
 
 
 Key Responsibilities
 
 
 
 
 
 <ul>
 <li>
 Develop and improve clinic policies and SOPs
 </li>
 <li>
 Conduct staff performance evaluations and set KPIs
 </li>
 <li>
 Manage budgeting, finance, and clinic operations
 </li>
 <li>
 Oversee hygiene standards and service quality
 </li>
 <li>
 Supervise staff scheduling, service promotion, and financial record-keeping
 </li>
 <li>
 Lead and manage a team of 20-25 staff members to ensure seamless clinic operations
 </li>
 </ul>
 
 
 
 
 
 Compensation &amp; Benefits
 
 
 
 
 
 
 💰 Competitive salary (negotiable), inclusive of housing, transportation, and annual ticket
 
 
 🎯 Incentive scheme based on performance
 
 
 🏥 Comprehensive healthcare insurance
 
 
 📅 14 national holidays
 
 
 🌴 30 calendar days of paid annual leave
 
 
 ✈️ Sponsored visa and registration support
 
 
 
 
 
 
 Why Join Them?
 
 
 
 
 
 <ul>
 <li>
 Work in a luxury, high-standard medical environment
 </li>
 <li>
 Immediate joining opportunity for motivated professionals
 </li>
 <li>
 Supportive leadership and international working environment
 </li>
 </ul>
 
 
 
 
 ✅
 
 Why Apply with Prodie Sant&eacute;?
 
 
 
 
 
 <ul>
 <li>
 Ethical, international recruitment with no hidden fees
 </li>
 <li>
 End-to-end support from application to onboarding
 </li>
 <li>
 Direct connection with premium healthcare employers
 </li>
 <li>
 Personalized follow-up before and after relocation
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Not the right fit? Share this offer with a colleague or register free for future roles:
 
 
 https://www.prodiesante.com/candidate-registration
 
 
</div>

Clinic Manager – Aesthetic / Dermatology Clinic

Alila Hotels

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

F&B Team Lead

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.
The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance. 
KEY RESPONSIBILITIES<ul><li>
Provides the strategic direction for kitchen department.</li><li>
Oversee all kitchen operations, including food preparation, cooking, and presentation.</li><li>
Calculating menu costs and set appropriate pricing in conjunction with the F&amp;B Manager to achieve profit margins.</li><li>
Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&amp;B outlets, the budget and strategic direction of the hotel.</li><li>
Incorporating seasonal ingredients and guest preferences into the menu.</li><li>
Lead and manage the kitchen team.</li><li>
Recruit, onboard, train, and motivate kitchen team.</li><li>
Create staff schedules and ensure proper staffing levels during peak hours and events.</li><li>
Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.</li><li>
Fostering a positive work environment for all team members.</li><li>
Lead by example to ensure outstanding guest service and professionalism.</li><li>
Maintain strict quality control standards to meet or exceed guest expectations.</li><li>
Taste and inspect all dishes before they leave the kitchen.</li><li>
Takes responsibility for the kitchen budgeting and forecasting process.</li><li>
Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>
Monitor food quality and ensure consistency in taste and presentation.</li><li>
Control inventory, manage ordering, and reduce waste by optimizing food cost control.</li><li>
Develop and maintain relationships with suppliers to source the best quality ingredients.</li><li>
Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.</li><li>
Ensure kitchen equipment is properly maintained and in good working condition.</li><li>
Stay current with culinary trends and continuously innovate menu offerings.</li><li>
Actively seek live guest feedback in the restaurants(s).</li><li>
Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.</li><li>
Create and implement standard operating procedures for the kitchen.</li><li>
Ensures that all menus are supported by hotel standard &ldquo;technical data sheet&rdquo;, with picture, and that information is easily available in the outlets.</li></ul><ul><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Collaborate with event planners or clients to create customized menus.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Attention to detail</li><li>
Driving results</li><li>
Teamwork</li><li>
Flexibility</li><li>
Agility</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&amp;B outlets.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Advanced Food safety and hygiene Certification</li><li>
Language requirement: professional English
</li></ul></div><div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning, Leadership<h3 class="jobSectionHeader">
Financial Skills</h3>
Budgeting</div></div>

Head Chef

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.
KEY RESPONSIBILITIES<ul><li>
Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.</li><li>
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.</li><li>
Ensure that all dishes are prepared to the highest quality and consistency.</li><li>
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.</li><li>
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.</li><li>
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.</li><li>
Monitor stock levels, assist in inventory management, and place orders as needed.</li><li>
Assist in managing food costs and minimizing waste.</li><li>
Step in to lead the kitchen in the absence of the Executive Chef.</li><li>
Ensure kitchen equipment is maintained in good working condition.</li><li>
Provide feedback on performance and support the development of kitchen staff.</li><li>
To ensure the team are correctly dressed and adhere to highest hygiene standards.</li><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.</li><li>
Collaborate with the F&amp;B team to ensure smooth food delivery.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Driving results</li><li>
Flexibility</li><li>
Problem solving</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel / F&amp;B outlet.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Knowledge of food safety and hygiene standards and regulations.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning<h3 class="jobSectionHeader">
People and Culture</h3>
Leadership Development</div></div>

Sous Chef

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