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asst. restaurant manager (female arabic speaker) Jobs in Muscat

asst. restaurant manager (female arabic speaker)

kitchen manager

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat 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
 
Chef de Cuisine
 
The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic, high-quality dishes that align with the hotel’s standards. The CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
Key Responsibilities: 
Lead and manage the daily operations of the kitchen, ensuring food quality, consistency, and authenticity.
 Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
 Supervise the preparation, cooking, and presentation of all dishes to meet guest expectations.
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic ingredients.
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 Ensure all team members follow grooming standards and wear proper uniforms.
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 Stay current with culinary trends and guest preferences to enhance the dining experience.
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.

Chef de Cuisine (173443)

Shangri-La Group

<div>
 
 Shangri-La Barr Al Jissah Muscat
 
 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
 
 
 
 Chef de Cuisine
 
 
 
 The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic, high-quality dishes that align with the hotel&rsquo;s standards. The CDC plays a critical role in menu development, staff training, kitchen efficiency, cost control, and upholding hygiene and safety standards.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Lead and manage the daily operations of the kitchen, ensuring food quality, consistency, and authenticity.
 </li>
 <li>
 Design, update, and implement creative and authentic menus in collaboration with the Executive Sous Chef.
 </li>
 <li>
 Supervise the preparation, cooking, and presentation of all dishes to meet guest expectations.
 </li>
 <li>
 Maintain high standards of hygiene, safety, and sanitation in line with hotel policies and local regulations.
 </li>
 <li>
 Train, mentor, and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
 </li>
 <li>
 Monitor portion control, waste management, and cost efficiency to maintain profitability.
 </li>
 <li>
 Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
 </li>
 <li>
 Coordinate with purchasing and receiving to ensure the use of high-quality, authentic ingredients.
 </li>
 <li>
 Conduct regular team briefings and actively participate in daily kitchen meetings.
 </li>
 <li>
 Ensure all team members follow grooming standards and wear proper uniforms.
 </li>
 <li>
 Address performance issues promptly and professionally, promoting a positive and disciplined work environment.
 </li>
 <li>
 Maintain effective communication and collaboration with other kitchen sections and service departments.
 </li>
 <li>
 Support the implementation of sustainable kitchen practices and minimize food and material waste.
 </li>
 <li>
 Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
 </li>
 <li>
 Stay current with culinary trends and guest preferences to enhance the dining experience.
 </li>
 <li>
 Prepare necessary reports such as inventory, cost control, and performance reviews.
 </li>
 <li>
 Be flexible and responsive to guest feedback, making improvements when needed to enhance satisfaction.
 </li>
 </ul>
</div>

Chef de Cuisine

VOCO

<div>We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat&rsquo;s most dynamic waterfront destinations. As part of the global IHG Hotels &amp; Resorts family, voco&trade; is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we&rsquo;re preparing to open our doors soon &mdash; and we&rsquo;re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel&rsquo;s culture and guest experience from day one. Whether you&rsquo;re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.

The Executive Chef will lead and oversee all culinary operations at voco Muscat Al Mouj, ensuring that every food outlet (restaurants, specialty venues, all&#8209;day dining, lobby lounge), banquets, in&#8209;room dining and event catering meets the high standards of quality, presentation, service, and guest satisfaction consistent with the voco brand and its reputation. This is a pre&#8209;opening / newly opening luxury beachfront resort (251 keys, several F&amp;B outlets) so the Executive Chef will have a key role in shaping the culinary identity, establishing systems and processes, recruiting/training the kitchen team, and managing cost, quality, hygiene, and creativity.

YOUR DAY-TO-DAY:
<ul>
<li>Develop, design, and implement innovative, diverse, and seasonally&#8209;inspired menus for all outlets (all&#8209;day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.</li>
<li>Ensure menu offerings reflect the resort&rsquo;s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness&#8209;oriented items, etc.</li>
<li>Collaborate with F&amp;B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.</li>
<li>Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.</li>
<li>Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.</li>
<li>Be visible in guest&#8208;facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.</li>
<li>Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.</li>
<li>Establish clear roles and responsibilities, ensure teams have required skills (multi&#8209;skilling / cross&#8209;training as needed).</li>
<li>Create work schedules, manage staffing levels to match business demand while controlling labour cost.</li>
<li>Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.</li>
<li>Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.</li>
<li>Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.</li>
<li>Ensure portion control, reduction of waste, efficient use of resources.</li>
<li>Monitor P&amp;L for kitchen / F&amp;B outlets and propose corrective actions as needed.</li>
<li>Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.</li>
<li>Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back&#8209;of&#8209;house areas.</li>
<li>Implement and uphold voco / IHG brand standards and SOPs.</li>
<li>Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.</li>
<li>During pre&#8209;opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.</li>
<li>Develop opening menus; manage trial runs; coordinate training and mock services.</li>
<li>Engage in recruitment, selection, onboarding, training of full kitchen brigade.</li>
<li>Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.</li>
<li>Work closely with F&amp;B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.</li>
<li>Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.</li>
<li>Develop relationships with local suppliers, artisans, producers to source high&#8209;quality local ingredients.</li>
</ul>
WHAT WE NEED FROM YOU:
<ul>
<li>Degree / Diploma in Culinary Arts, Hotel &amp; Restaurant Management or equivalent. Additional certifications in food safety / HACCP.</li>
<li>minimum 3&#8209;5 years in an Executive Chef or Head Chef position. Experience with multiple outlets, large banquets/events, specialty and international cuisine. Experience in pre&#8209;opening operations is a plus.</li>
<li>Strong ability to manage food cost, portion control, forecasting, budgeting, supplier cost negotiations, cost of goods sold (COGS), controlling wastage/spoilage.</li>
<li>Strong leadership, coaching and mentoring skills. Ability to build high&#8209;performing teams. Good interpersonal skills, culturally aware, able to work in a multicultural environment.</li>
<li>Ability to manage multiple outlets; strong time management; detail oriented; able to plan ahead especially for events and seasonal demands.</li>
<li>Passion for excellent guest service; ability to respond to guest feedback; commitment to quality and consistency.</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, colour, 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 well-being 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.
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels
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>

Executive Chef

Gulf Hospitality and Services LLC

Hiring position: Sous Chef.Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous ChefAreas of Work: Catering, high volume food production, kitchen management, Menu planningWhere: Muscat, OmanFacilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.Job Description &ndash; Sous ChefPosition SummaryThe Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.______________Key ResponsibilitiesCulinary Operations &amp; Food Quality<ul><li>Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.</li><li>Execute menus consistently, following recipes, portion sizes, and presentation guidelines.</li><li>Minimize food wastage through effective portion control and inventory practices.</li></ul>Kitchen &amp; Staff Management<ul><li>Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.</li><li>Supervise, train, and motivate team members to perform at high standards.</li><li>Support team development through coaching, skill enhancement, and performance feedback.</li><li>Ensure smooth kitchen workflow during peak hours and special events.</li></ul>Administrative &amp; Cost Control<ul><li>Monitor and control food cost percentage while maintaining quality standards.</li><li>Manage purchasing, receiving, and inventory using cost-saving techniques.</li><li>Prepare reports, checklists, and operational updates as required by management.</li><li>Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.</li></ul>Health, Safety &amp; Compliance<ul><li>Enforce HACCP principles and food safety standards across all kitchen operations.</li><li>Maintain hygiene, sanitation, and workplace safety in compliance with regulations.</li><li>Train staff in safe food handling and proper hygiene practices.</li><li>Support internal and external food safety audits.</li></ul>______________Qualifications &amp; Skills<ul><li>Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Strong leadership, organizational, and communication skills.</li><li>Proven expertise in kitchen administration, cost control, and rota scheduling.</li><li>Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).</li><li>Ability to work under pressure and adapt to fast-paced operations.</li><li>Flexibility to work according to the business requirements.</li></ul>Job Type: Full-timePay: RO450.000 - RO500.000 per month

Sous Chef

Acers Hospitality Consultants

Job Opportunity &ndash; Operations Manager Location: Oman Salary: OMR 1,600/monthPosition Summary We are seeking an experienced Operations Manager to establish and lead the operations function across a multi-brand F&amp;B ecosystem, including multiple outlets, catering/events, and a central kitchen (CK).This newly created role will bring structure, consistency, and accountability across all brands and operations. The Operations Manager ensures operational excellence, adherence to SOPs, profitability, and readiness for new brand launches. Acting as the bridge between outlets, central kitchen, and corporate functions (Finance, HR, Procurement, Marketing), this role will free senior leadership from day-to-day firefighting and position the organization for scalable growth.Key Responsibilities<ul><li>Multi-Brand Outlet Oversight</li><li>Directly supervise all outlet managers.</li><li>Monitor sales, labor, service quality, and customer feedback daily.</li><li>Conduct routine outlet audits (service, hygiene, food safety, cash handling).</li><li>Central Kitchen Integration</li><li>Align CK production with outlet forecasts and catering requirements.</li><li>Monitor dispatch accuracy, fill rates, and delivery SLAs.</li><li>Ensure reconciliation between CK transfers and outlet sales.</li><li>Operational Standards &amp; SOP Compliance</li><li>Roll out and enforce Standard Operating Procedures (SOPs) across all operations.</li><li>Train managers and supervisors to achieve 100% SOP compliance.</li><li>Maintain brand standards for quality, consistency, and customer experience.</li><li>Sales &amp; Profitability</li><li>Track outlet sales, cost of sales, and labor costs.</li><li>Work with Finance to analyze profitability by outlet and brand.</li><li>Identify underperforming outlets/products and implement corrective actions.</li><li>Support menu engineering, upselling, and promotional initiatives.</li><li>People Leadership &amp; Training</li><li>Coach and lead outlet managers and CK supervisors.</li><li>Oversee scheduling, labor optimization, and HR compliance.</li><li>Drive training rollouts in service, hygiene, upselling, and leadership.</li><li>Expansion &amp; Projects</li><li>Lead the operational readiness of new outlets.</li><li>Develop opening checklists, staffing plans, and critical paths.</li><li>Coordinate with Projects, HR, and Marketing for smooth launches.</li><li>Customer Experience &amp; Service Recovery</li><li>Monitor customer complaints and recovery cases.</li><li>Implement structured complaint resolution with tracking and follow-up.</li><li>Drive improvements in satisfaction and loyalty.</li><li>Cross-Functional Collaboration</li><li>Collaborate with Finance, HR, Procurement, and Marketing.</li><li>Ensure decisions are data-driven with regular reporting to leadership.</li></ul>Key Performance Indicators (KPIs)<ul><li>Like-for-like (LFL) sales growth.</li><li>Labor cost % within budget.</li><li>Service audit scores above 90%.</li><li>Customer complaint resolution above 95%.</li><li>CK dispatch accuracy and on-time delivery.</li><li>Timely opening of new outlets/projects.</li><li>Improved profitability per outlet/brand.</li></ul>Qualifications &amp; Experience<ul><li>Bachelor&rsquo;s degree in Hospitality, Business Management, or related field.</li><li>8&ndash;10 years of F&amp;B operations experience, with at least 3 years in multi-outlet/multi-brand management.</li><li>Proven expertise in CK-driven models, catering/events, and outlet supervision.</li><li>Experience launching outlets and enforcing SOPs.</li><li>Strong commercial acumen in sales, labor, and food cost.</li></ul>Skills &amp; Competencies<ul><li>Leadership: ability to coach managers and enforce accountability.</li><li>Operational discipline: detail-oriented in SOPs, hygiene, and service.</li><li>Analytical skills: interpret sales, cost, and labor data effectively.</li><li>Problem-solving: proactive in addressing operational challenges.</li><li>Communication: clear and structured across teams and leadership.</li><li>Customer focus: passion for delivering service excellence.</li></ul>Reporting Line<ul><li>Reports to: CEO / General Manager</li><li>Supervises: Outlet Managers, CK Supervisors, Drivers &amp; Delivery Teams</li></ul>Salary Package<ul><li>OMR 1,600/month</li></ul>Job Type: Full-timePay: RO1,600.000 per month

F&B Operations Manager

Mini Donut

We are seeking a talented Head Pastry Chef to lead our pastry kitchen, create innovative desserts, and maintain the highest standards of quality in every creation.candidates are highly encouraged to apply through indeed.Key Responsibilities:* Lead the pastry team with creativity, passion, and strong leadership. * Develop and execute unique, high-quality desserts and pastries. * Stay updated on international pastry trends and incorporate them into our offerings. * Conduct regular visits to our stores to monitor product quality and consistency. * Implement and oversee quality control measures across all outlets. * Provide professional training to staff whenever required, ensuring continuous development and excellence.Requirements:* Proven experience as a Pastry Chef in a leadership role. * Strong creativity and innovation in pastry design. * Excellent leadership and team management skills. * In-depth knowledge of global pastry techniques and trends.Salary: Competitive and negotiable, based on experience.Job Types: Full-time, Contract Contract length: 24 monthsPay: RO250.000 - RO400.000 per month

Head Pastry Chef

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

Explore 152+ Kitchen manager in Muscat this September. Find roles across top companies and apply now to boost your career.