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operation manager f&b Jobs in Kuwait City

operation manager f&b

operation manager

HOME & GARDEN

1) Operational Aspects&middot; Overseeing all daily operational activities of the business.&middot; Ensuring smooth workflow, efficiency, and process consistency.&middot; Maintaining operational standards, organization, and overall professional presentation.&middot; Implementing and improving Standard Operating Procedures (SOPs).&middot; Ensuring compliance with company policies, safety standards, and regulations.&middot; Monitoring product handling, storage, and quality control processes.2) Inventory &amp; Stock Control&middot; Managing inventory levels and ensuring stock accuracy.&middot; Overseeing stock movement, replenishment planning, and record updates.&middot; Minimizing wastage, shrinkage, and stock discrepancies.&middot; Coordinating forecasting and demand planning to ensure availability.3) Logistics &amp; Execution&middot; Overseeing operational execution from preparation to final delivery/output.&middot; Ensuring timely completion of operational activities based on business requirements.&middot; Monitoring coordination between teams to ensure seamless execution.&middot; Maintaining accurate records related to operational activities.4) Financial &amp; Performance Management&middot; Monitoring operational costs and ensuring cost efficiency.&middot; Identifying opportunities to improve productivity and profitability.&middot; Setting and tracking operational KPIs.&middot; Preparing operational performance reports for management review.5) Customer &amp; Service Support&middot; Ensuring operational support aligns with customer service standards.&middot; Assisting in resolving operational issues that impact customers.&middot; Ensuring timely fulfillment and service execution.6) Vendor &amp; Third-Party Coordination&middot; Coordinating with suppliers and external partners related to operations.&middot; Negotiating and finalizing operational agreements where required.&middot; Monitoring vendor performance and service quality.7) Strategy &amp; Business Growth Support&middot; Supporting expansion initiatives from an operational perspective.&middot; Identifying areas for process improvement and automation.&middot; Contributing to planning and execution of business growth strategies8) Team Management&middot; Supervising operational staff and ensuring clear role allocation.&middot; Providing training and performance guidance.&middot; Coordinating with HR on appraisals and staffing requirements.&middot; Addressing staff concerns and maintaining a productive work environment.Job Type: Full-time

operation Manager

Ramr

We are looking for an operation manger with experience in F&amp;B to be responsible for overseeing the day-to-day operational performance of RAMR Group. This role ensures that all outlets, production facilities, and support functions run efficiently, profitably, and in full alignment with RAMR's quality standards and brand values. The operations will ensure the on-the-ground execution, driving continuous improvement across people, processes, and guest experience.Education&ndash; Bachelor's degree in Hospitality Management, Business Administration, Food &amp; Beverage Management, or a related field.Experience&ndash; 5&ndash;8 years of progressive operations experience, with at least 3 years in a management role within F&amp;B or hospitality.&ndash; Demonstrable experience managing multi-site or multi-outlet operations.&ndash; Strong background in P&amp;L management and budget ownership.&ndash; Experience in casual dining, quick service, or fine dining environments is advantageous.Job Type: Full-time

Operation manager F&B

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 
 
 Operational:
 
 
 
 
 <ul>
 <li>
 To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates.To allocate associates over the Division based on established business levels for that day.
 </li>
 <li>
 To assign responsibilities to subordinates and to check their performance periodically.
 </li>
 <li>
 In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
 </li>
 <li>
 To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
 </li>
 <li>
 To monitor service and Food &amp; Beverage standards in all outlets and banquets.To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
 </li>
 <li>
 To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
 </li>
 <li>
 To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
 </li>
 <li>
 To be available and on duty during peak periods (frequently opening and closing the operation).
 </li>
 <li>
 To conduct frequent and thorough inspections together with the Resident Manager.
 </li>
 <li>
 To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 
 
 Financial
 
 
 :
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them.
 </li>
 <li>
 To establish an integrated cost management plan through product lining and minimal inventories.
 </li>
 <li>
 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 </li>
 <li>
 To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
 </li>
 <li>
 To review monthly forecasts and schedule resources accordingly.
 
 
 </li>
 </ul>
 
 
 Strategic
 
 
 :
 
 
 <ul>
 <li>
 Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
 </li>
 <li>
 Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
 </li>
 <li>
 Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
 </li>
 <li>
 Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
 </li>
 <li>
 Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
 </li>
 <li>
 Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
 </li>
 <li>
 Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
 </li>
 <li>
 Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
 </li>
 <li>
 Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
 </li>
 <li>
 Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.
 
 
 </li>
 </ul>
 
 
 Guest Service:
 
 
 
 
 <ul>
 <li>
 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
 </li>
 <li>
 To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 
 
 Administration
 
 
 :
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.
 </li>
 <li>
 To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting.
 </li>
 <li>
 To ensure that all meetings are well planned, efficient and result oriented.
 </li>
 <li>
 To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
 </li>
 <li>
 To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.
 </li>
 <li>
 To ensure that deadlines on all projects are met.
 </li>
 <li>
 To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.
 
 
 </li>
 </ul>
 
 
 Food &amp; Beverage Product:
 
 
 
 
 <ul>
 <li>
 To frequently verify that only fresh products are used in Food &amp; Beverage preparation.
 </li>
 <li>
 To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.
 </li>
 <li>
 To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities.To encourage creativity among the Outlet Teams.
 </li>
 <li>
 To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.
 
 
 </li>
 </ul>
 
 
 General
 
 
 :
 
 
 <ul>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Department assigned.
 </li>
 <li>
 To undertake any reasonable tasks and secondary duties as assigned
 </li>
 <li>
 by the Executive Chef
 </li>
 <li>
 To respond to any changes in the restaurant function as dictated by the hotel.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control.
 </li>
 <li>
 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 
 
 </li>
 </ul>
 
 
 Associate Handling;
 
 
 
 
 <ul>
 <li>
 To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
 </li>
 <li>
 To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.
 </li>
 <li>
 To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
 </li>
 <li>
 To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
 </li>
 <li>
 To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
 </li>
 <li>
 To conduct yearly performance appraisal and give associates regular feedback on their job performance.
 </li>
 <li>
 To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
 </li>
 <li>
 To ensure that all associates provide a courteous and professional service at all times.
 </li>
 <li>
 To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <ul>
 <li>
 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
 </li>
 <li>
 To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
 </li>
 <li>
 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
 </li>
 <li>
 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
 </li>
 <li>
 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
 <li>
 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous.
 </li>
 </ul>
</div>

Executive Sous Chef

Grand Hyatt Kuwait City

<div><div>Summary<div>
Main Duties and responsibilities:
Operational:<ul><li> To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates. To allocate associates over the Division based on established business levels for that day.</li><li> To assign responsibilities to subordinates and to check their performance periodically.</li><li> In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.</li><li> To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.</li><li> To monitor service and Food &amp; Beverage standards in all outlets and banquets. To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.</li><li> To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.</li><li> To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.</li><li> To be available and on duty during peak periods (frequently opening and closing the operation).</li><li> To conduct frequent and thorough inspections together with the Resident Manager.</li><li> To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul> 
Financial:<ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul> 
Strategic:<ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li><li> Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.</li><li> Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.</li><li> Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.</li><li> Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.</li></ul> 
Guest Service:<ul><li> To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.</li><li> To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.</li><li> To be demanding and critical when it comes to service standards.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul> 
Administration:<ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.</li><li> To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.</li><li> To attend weekly Food &amp; Beverage Meeting.</li><li> To ensure that all meetings are well planned, efficient and result oriented.</li><li> To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.</li><li> To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.</li><li> To ensure that deadlines on all projects are met.</li><li> To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.</li></ul> 
Food &amp; Beverage Product:<ul><li> To frequently verify that only fresh products are used in Food &amp; Beverage preparation.</li><li> To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.</li><li> To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities. To encourage creativity among the Outlet Teams.</li><li> To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.</li></ul> 
General:<ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned</li><li> by the Executive Chef</li><li> To respond to any changes in the restaurant function as dictated by the hotel.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li></ul> 
Associate Handling;<ul><li> To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.</li><li> To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.</li><li> To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul> 
Marketing:<ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul> 
Occasional Duties:<ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><div> 
Qualifications<div> 
<ul><li>
Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous.</li></ul></div></div></div>

EXECUTIVE SOUS CHEF

<div><div>Summary<div>
Main Duties and responsibilities:
 Operational:<ul><li> To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.</li><li> To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.</li><li> To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.</li><li> To be a hands-on Manager and be present at all times in the operation.</li><li> To implement a flexible scheduling based on business patterns.</li><li> To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.</li><li> To control the requisitioning, storage and careful use of all operating equipment and supplies.</li><li> To conduct daily pre-shift briefings to associates on preparation, service and menu.</li><li> To liaise with the Food &amp; Beverage Department on daily operations and quality control.</li><li> To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.</li><li> To establish culinary standards specific for the restaurant which meet the needs of the target market.</li><li> To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To use, wherever possible, locally and seasonally available products in Menus and Specials.</li><li> To develop menus, buffets (where applicable), &quot;specials&quot;, signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.</li><li> To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To be demanding and critical when it comes to operation standards.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul> 
Financial:<ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul> 
Strategic:<ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li></ul> 
Guest Service:<ul><li> Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul> 
Administration:<ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.</li><li> To submit all guest / staff incident reports.</li><li> To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.</li><li> To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.</li></ul> 
Stewarding and Engineering:<ul><li> To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.</li><li> To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.</li><li> To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.</li></ul> 
Marketing:<ul><li> To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.</li><li> To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.</li></ul> 
General:<ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li><li> To prepare and participate in the Monthly Objective Review.</li></ul> 
Associate Handling;<ul><li> To identify training needs and plan training programs for the associates.</li><li> To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.</li><li> To liaise and inform Kitchen Department and Human Resources Department of all training sessions.</li><li> To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.</li><li> To ensure that all colleagues provide a courteous and professional service at all times.</li><li> To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.</li><li> To conduct staff yearly performance appraisal.</li><li> To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.</li><li> To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.</li><li> To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.</li></ul> 
Occasional Duties:<ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.</li><li> To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul> 
Marketing:<ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul> 
Occasional Duties:<ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><div> 
Qualifications<div>
We are looking for candidates who have experience in a similar operation.<ul><li>
Previous experience as Chef De Cuisine with extensive banquet operations expertise.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous</li></ul></div></div></div>

CHEF DE CUISINE - BANQUETS

Majid Al Futtaim

<div>
 
 
 BBUSINESS INTRODUCTION
 
 
 
 
 
 
 Majid Al Futtaim Holding is the leading shopping mall, retail, communities, entertainment developer and operator in the Middle East, North Africa, and Central Asia regions. With over 48,000 people, revenues of over US$ 11 Billion, and operations in 18 countries. Some of the iconic brands we carry include Mall of the Emirates, Carrefour, All Saints, Lego, City Center, Abercrombie &amp; Fitch, &amp; Vox Cinemas. We believe in making Great Moments for Everyone, Every day.
 
 
 
 
 
 
 JOB TITLE
 
 
 
 
 
 
 
 Stock Associate | MAF Life Style | Operations
 
 
 
 
 
 
 
 ROLE SUMMARY
 
 
 
 
 
 
 The Stock Associate will be responsible for supporting the smooth running of the business in Majid Al Futtaim LifeStyle by maintaining stock levels to business requirement, receiving deliveries, and ensuring the stockroom is clear, tidy and all internal systems and processes are maintained and adhered to.
 
 
 
 
 
 
 ROLE PROFILE
 
 
 
 
 
 <ul>
 <li>
 Support the set up and maintenance of shop floor, offices, stock rooms and other areas of the store.
 </li>
 <li>
 Assemble products as per the brand instruction manual and report any manufacturing defect.
 </li>
 <li>
 Attach barcode to each product as per the company and brand guidelines
 </li>
 <li>
 Check all stock received from warehouse/stores as per company guidelines and report discrepancies and defect to the manager
 </li>
 <li>
 Actively check stock room and report stock not displayed on the shop floor to VM and the management team
 </li>
 <li>
 Perform daily floor walk and replenish stock as per VM and operation direction
 </li>
 <li>
 Support store activities such as promotions/Mid-season sales/end of season sales as required by the management team
 </li>
 <li>
 Report and label the damaged stock and place it in the designated area in the
 </li>
 </ul>
 
 
 
 
 
 REQUIREMENTS
 
 
 
 
 
 <ul>
 <li>
 High School Certificate
 </li>
 <li>
 1-2 years industry experience
 </li>
 <li>
 Excellent to Fluent in English
 </li>
 <li>
 Must have Knowledge in the RFID system
 </li>
 </ul>
 
 
 
 
 
 WHAT WE OFFER
 
 
 
 
 
 <ul>
 <li>
 At Majid Al Futtaim, we&rsquo;re on a mission to create great moments, to spread happiness, to build, experiences that stay in our memories for a lifetime. We&rsquo;re proud to say that over the past 27 years, we have built a reputation as a regional market leader in what we do. Join us!
 </li>
 <li>
 Work from any country in the world for 30 days a year.
 </li>
 <li>
 Work in a friendly environment, where everyone shares positive vibes and excited about our future.
 </li>
 <li>
 Work with over 50,000 diverse and talented colleagues, all guided by our Leadership Model.
 </li>
 </ul>
</div>

Stock Associate

<div>
 
 BBUSINESS INTRODUCTION
 
 
 Majid Al Futtaim Holding is the leading shopping mall, retail, communities, entertainment developer and operator in the Middle East, North Africa, and Central Asia regions. With over 48,000 people, revenues of over US$ 11 Billion, and operations in 18 countries. Some of the iconic brands we carry include Mall of the Emirates, Carrefour, All Saints, Lego, City Center, Abercrombie &amp; Fitch, &amp; Vox Cinemas. We believe in making Great Moments for Everyone, Every day.
 
 
 
 
 
 JOB TITLE
 
 
 Stock Associate | MAF Life Style | Operations
 
 
 
 
 
 ROLE SUMMARY
 
 
 The Stock Associate will be responsible for supporting the smooth running of the business in Majid Al Futtaim LifeStyle by maintaining stock levels to business requirement, receiving deliveries,and ensuring the stockroom is clear, tidy and all internal systems and processes are maintained and adhered to.
 
 
 
 
 
 ROLE PROFILE
 
 <ul>
 <li>
 Support the set up and maintenance of shop floor, offices, stock rooms and other areas of the store.
 </li>
 <li>
 Assemble products as per the brand instruction manual and report any manufacturing defect.
 </li>
 <li>
 Attach barcode to each product as per the company and brand guidelines
 </li>
 <li>
 Check all stock received from warehouse/stores as per company guidelines and report discrepancies and defect to the manager
 </li>
 <li>
 Actively check stock room and report stock not displayed on the shop floor to VM and the management team
 </li>
 <li>
 Perform daily floor walk and replenish stock as per VM and operation direction
 </li>
 <li>
 Support store activities such as promotions/Mid-season sales/end of season sales as required by the management team
 </li>
 <li>
 Report and label the damaged stock and place it in the designated area in the
 </li>
 </ul>
 
 
 
 
 REQUIREMENTS
 
 <ul>
 <li>
 High School Certificate
 </li>
 <li>
 1-2 years industry experience
 </li>
 <li>
 Excellent to Fluent in english
 </li>
 <li>
 Must have Knowledge in the RFID system
 </li>
 </ul>
 
 
 
 
 WHAT WE OFFER
 
 <ul>
 <li>
 At Majid Al Futtaim, we&rsquo;re on a mission to create great moments, to spread happiness, to build, experiences that stay in our memories for a lifetime. We&rsquo;re proud to say that over the past 27 years, we have built a reputation as a regional market leader in what we do. Join us!
 </li>
 <li>
 Work from any country in the world for 30 days a year.
 </li>
 <li>
 Work in a friendly environment, where everyone shares positive vibes and excited about our future.
 </li>
 <li>
 Work with over 50,000 diverse and talented colleagues, all guided by our Leadership Model.
 </li>
 </ul>
 
 
</div>

Stock Associate - lululemon

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