sales manager

project manager

marketing manager

construction manager

hr manager

restaurant kitchen manager

Marriott International

<div>Additional Information 
Job Number25128486 
Job CategoryFood and Beverage &amp; Culinary 
LocationFour Points by Sheraton Sheikh Zayed Road Dubai, Sheikh Zayed Road, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.</li></ul>
<ul><li>Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the specialty restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the specialty restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily specialty restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Specialty Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chef De Cuisine (Level 43 Sky Lounge) - Four Points by Sheraton Sheikh Zayed Road

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

PURPOSE OF POSITIONThe Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA's outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiencesKEY ROLES &amp; RESPONSIBILITIES<ul><li>Control and direct the food preparation process and any other related activities</li><li>Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings</li><li>Approve and confirm dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Be fully in charge of managing and training kitchen staff</li><li>Oversee the work of subordinates.</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels</li><li>Creating schedules for all kitchen staff</li><li>Tracking kitchen finances to identify areas of potential waste</li><li>Foster a climate of cooperation and respect between co-workers</li><li>Responsible for inventory, ordering/purchasing, and food cost controls</li><li>Create operational solutions for faster service, retaining a focus on excellence</li><li>Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.</li><li>Lead and develop the BOH teams</li></ul>PERSONAL ATTRIBUTES<ul><li>Excellent communication and leadership skills</li><li>Ability in delegating responsibility and monitoring progress</li><li>Strong problem-solving and decision-making capabilities</li><li>Detail-oriented with meticulous attention to quality and safety standards</li><li>Ability to work under pressure and manage multiple tasks simultaneously</li><li>Team-oriented mindset with ability to foster cooperation and respect</li><li>Adaptability and flexibility in a fast-paced environment</li><li>Customer service-oriented approach</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Degree/Diploma in Culinary Science</li><li>Minimum 2 years as a CDP or Sous chef in a similar concept.</li><li>Up to date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer applications</li><li>PIC certification preferred</li><li>Ability to manage multiple tasks</li><li>Experience in staff training and development</li><li>Knowledge of inventory management and cost control procedures</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li> CDP or Sous chef : 2 years (Required)</li><li>Culinary/Hotkitchen: 4 years (Required)</li></ul>

Kitchen Manager

RTC-1 Employment Services

The Role
 Position Title: Restaurant Manager (2 Vacancies) Employment Type: Full Time Salary: up to 14K AED all-inclusive depending on experience and qualifications Job Location: Dubai, UAE About the Client: • A vibrant Dubai-based health café, serving fresh, additive-free bowls, smoothies, and juices made from locally sourced ingredients. Job Description: • Lead daily front- and back-of-house operations, enforce SOPs, and uphold food, service, and cleanliness standards. • Build and mentor a high-performing team while fostering a culture of exceptional hospitality and proactive guest engagement. • Monitor sales, control costs, manage budgets, and oversee inventory and procurement to ensure profitability and efficiency. • Ensure adherence to health and safety regulations, maintain visual brand standards, and collaborate with marketing on campaigns and customer feedback.
 
Requirements
 Qualifications: • Open to Arabic & Eastern European nationalities • A minimum of 3 years' experience in a leadership position within the hospitality or food and beverage industry, with a preference for candidates who have managed operations across multiple outlets • Valid UAE DL and own car is an added advantage
 
About the company
 RTC-1 Employment Services is a licensed recruitment firm based in Dubai, UAE. Our team has been in the market since 2004 and we are supporting various industries with their staffing needs across the Middle East and Africa.

Restaurant Manager

<div>Company Description 
SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.
Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.
A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight. 
Job Description<ul><li> 
Promote restaurant business and continually increase database contacts</li><li>Ensure the restaurant ethos is in line with SLS Hotel and Residences Dubai standards are consistently maintained</li><li>Ensure and promote compliance with all local liquor, health and sanitation regulations</li><li>Manage and provide direction to all bar employees on the floor during shifts and events</li><li>Hold staff accountable to uphold uniform and grooming standards to the highest level</li><li>Ensure that staff receives consistent and proper communication (verbal, email, memos etc)</li><li>Monitor departments performance with respect to the restaurant budgets</li><li>Monitor and maintain proper inventory to ensure it&rsquo;s in line with budgeted cost of sales</li><li>Seek out and produce events to generate revenues for the property</li><li>Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property</li><li>Consistently monitor quality of service and product delivered on property</li><li>Collaborate on needs of departmental staff scheduling</li><li>Instruct staff in on-going training to uphold service standards</li><li>Coordinate menu sponsorship deals and menu product placement</li><li>Act as the direct liaison to the Engineering and Housekeeping Departments in regards to maintenance of the property&rsquo;s functionality and overall look.</li><li>Interview employees and provide input on talent selection</li><li>Assess employee performance and provide feedback annually and throughout the year</li></ul> 
Qualifications<ul><li> 
High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred</li><li>Two to three years&rsquo; experience in overall Food and Beverage operation as well as senior F&amp;B management experience</li><li>Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits</li><li>Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations bar operation</li><li>One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel</li><li>Ability to multitask, work in a fast-paced environment and have a high-level attention to detail</li><li>Strong verbal and written communication skills in English</li><li>Maintain positive and productive working relationships with other employees and departments</li><li>Ability to work independently and to partner with others to promote an environment of teamwork</li></ul></div>

Hyde Johannesburg Rosebank

<div>
 
 Company Description
 
 
 
 SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.
 
 
 Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.
 
 
 A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Promote restaurant business and continually increase database contacts
 </li>
 <li>
 Ensure the restaurant ethos is in line with SLS Hotel and Residences Dubai standards are consistently maintained
 </li>
 <li>
 Ensure and promote compliance with all local liquor, health and sanitation regulations
 </li>
 <li>
 Manage and provide direction to all bar employees on the floor during shifts and events
 </li>
 <li>
 Hold staff accountable to uphold uniform and grooming standards to the highest level
 </li>
 <li>
 Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
 </li>
 <li>
 Monitor departments performance with respect to the restaurant budgets
 </li>
 <li>
 Monitor and maintain proper inventory to ensure it&rsquo;s in line with budgeted cost of sales
 </li>
 <li>
 Seek out and produce events to generate revenues for the property
 </li>
 <li>
 Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
 </li>
 <li>
 Consistently monitor quality of service and product delivered on property
 </li>
 <li>
 Collaborate on needs of departmental staff scheduling
 </li>
 <li>
 Instruct staff in on-going training to uphold service standards
 </li>
 <li>
 Coordinate menu sponsorship deals and menu product placement
 </li>
 <li>
 Act as the direct liaison to the Engineering and Housekeeping Departments in regards to maintenance of the property&rsquo;s functionality and overall look.
 </li>
 <li>
 Interview employees and provide input on talent selection
 </li>
 <li>
 Assess employee performance and provide feedback annually and throughout the year
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
 </li>
 <li>
 Two to three years&rsquo; experience in overall Food and Beverage operation as well as senior F&amp;B management experience
 </li>
 <li>
 Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits
 </li>
 <li>
 Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations bar operation
 </li>
 <li>
 One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
 </li>
 <li>
 Ability to multitask, work in a fast-paced environment and have a high-level attention to detail
 </li>
 <li>
 Strong verbal and written communication skills in English
 </li>
 <li>
 Maintain positive and productive working relationships with other employees and departments
 </li>
 <li>
 Ability to work independently and to partner with others to promote an environment of teamwork
 </li>
 <li>
 First name *
 
 
 </li>
 </ul>
 This field is required.
 
 
 <ul>
 <li>
 Last name *
 
 
 </li>
 </ul>
 This field is required.
 
 
 <ul>
 <li>
 Email *
 
 
 </li>
 </ul>
 Your email address is required.
 
 
 <ul>
 <li>
 Phone *
 
 
 </li>
 </ul>
 This field is required.
 
 
 <ul>
 <li>
 Resume *. We accept .pdf, .doc, and .docx formats.
 
 
 </li>
 </ul>
 The file must be of type doc, pdf, docx and not exceed 2MB.
 
 
 <ul>
 <li>
 these questions are a must
 
 
 </li>
 </ul>
 By clicking submit, I consent to the collection of my data in accordance to Ennismore&rsquo;s privacy policy. If you are a California employee and are interested in learning more about our California Employee Privacy Policy, click here. *
 
 
 This field is required.
 
 
 Thank you for applying!
 
 
 Good luck!
</div>

EF ZIN

Job Overview:We are seeking a reliable and skilled Technician to join our team, with a focus on maintaining and repairing equipment in our restaurant/catering facilities. The ideal candidate will have a background in the foodservice industry and experience with kitchen appliances, refrigeration, and restaurant equipment. You&rsquo;ll ensure that all equipment is running smoothly to support our daily operations and exceptional service.Key Responsibilities:<ul><li>Maintenance &amp; Repairs: Perform regular maintenance, troubleshooting, and repairs on kitchen equipment, refrigeration units, ovens, dishwashers, and other restaurant appliances.</li><li>Equipment Installation: Assist in installing and setting up new equipment for the kitchen or catering operations.</li><li>Safety &amp; Compliance: Ensure all equipment adheres to safety standards and regulatory requirements.</li><li>Inventory Management: Maintain an inventory of spare parts, tools, and equipment needed for repairs and maintenance.</li><li>Problem-Solving: Respond promptly to equipment breakdowns, minimize downtime, and resolve issues efficiently to avoid disruption to restaurant/catering services.</li><li>Collaboration: Work closely with kitchen staff and management to understand operational needs and ensure timely repairs.</li><li>Documentation: Keep accurate records of all maintenance activities, repairs, and parts used.</li><li>Restaurant/Catering Experience: Previous experience working in a catering or restaurant environment, with a solid understanding of kitchen equipment and operations.</li></ul>Education &amp; Experience:<ul><li>High school diploma or equivalent; technical certification in appliance repair or a related field preferred.</li><li>Proven experience in a maintenance or technician role in a restaurant or catering setting.</li></ul>Job Type: Full-timeAbility to commute/relocate:<ul><li>Dubai: Reliably commute or planning to relocate before starting work (Required)</li></ul>Application Question(s):<ul><li>Are you willing to join immediately?</li></ul>Experience:<ul><li>Technician: 2 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>License/Certification:<ul><li>Driving License (Required)</li></ul>Location:<ul><li>Dubai (Required)</li></ul>

Electrical Technician cum Driver

Roya International

We are currently hiring for a HEAD CHEF/SOUS CHEF to handle the overall kitchen of our Authentic Indian Restaurant located in Abu Dhabi!GENERAL SUMMARYMaintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.MAIN DUTIES:<ul><li>Prepare and follow SOP&rsquo;s for smooth administration and functioning of the kitchen.</li><li>Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.</li><li>Responsible for approving all prepared food items that leave his/her kitchen.</li><li>Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.</li><li>Perform many administrative duties, including ordering supplies, spot checks in the kitchen.</li><li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li><li>Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.</li><li>Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.</li><li>Estimate food consumption, monitor the food inventory and order supplies accordingly.</li><li>Recommend the items for the menu.</li><li>Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand</li><li>Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.</li><li>Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.</li><li>Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.</li><li>Must be able to spot problems and resolve them quickly and efficiently.</li><li>Maintain a level head, and delegate many kitchen tasks simultaneously.</li><li>Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.</li><li>Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.</li><li>Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.</li><li>Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.</li><li>Responsible for recruiting and training junior staff.</li><li>Managerial and leadership strengths and actively participate in the day to day management.</li></ul>Job Type: Full-timeExperience:<ul><li>Indian Cuisine: 4 years (Required)</li></ul>

Head Chef/Sous Chef

Explore 1642+ Restaurant kitchen manager in Dubai this September. Find roles across top companies and apply now to boost your career.

1642 restaurant kitchen manager jobs IN Dubai

Chef De Cuisine (Level 43 Sky Lounge) - Four Points by Sheraton Sheikh Zayed Road

Kitchen Manager

Restaurant Manager

Restaurant Manager

Restaurant Manager

Electrical Technician cum Driver

Head Chef/Sous Chef