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IHG Hotels & Resorts

<div><ul><li>&middot; Lead daily restaurant operations and ensure high service standards in line with hotel procedures and brand requirements.</li><li>&middot; Represent the outlet in daily F&amp;B meetings and other operational meetings as required.</li><li>&middot; Conduct daily team briefings to review service standards, guest feedback, promotions, and operational updates.</li><li>&middot; Prepare staff schedules based on forecasts, business levels, and special events.</li><li>&middot; Monitor staff attendance, performance, grooming, and conduct regular evaluations.</li><li>&middot; Ensure all team members comply with InterContinental grooming and service standards.</li><li>&middot; Oversee sanitation, hygiene, and cleanliness in coordination with Housekeeping and Stewarding.</li><li>&middot; Ensure service stations, bar areas, and operating equipment are properly maintained and stocked at par levels.</li><li>&middot; Control beverage, cigar, and cigarette stocks in line with hotel procedures.</li><li>&middot; Monitor casual labor and overtime to ensure labor costs remain within the approved budget.</li><li>&middot; Maintain strong guest engagement by welcoming, seating, and thanking guests upon departure.</li><li>&middot; Handle guest feedback and complaints professionally and implement corrective actions when necessary.</li><li>&middot; Maintain updated records of regular and VIP guest preferences to enhance personalized service.</li><li>&middot; Promote upselling initiatives to maximize revenue and achieve sales targets.</li><li>&middot; Support and organize outlet promotions and marketing activities to drive business.</li></ul>
&bull;&middot; Monitor competitor outlets and provide market feedback reports.<ul><li>&middot; Ensure compliance with licensing laws and regulations related to alcohol service.</li><li>&middot; Maintain accurate department records, booking procedures, and table plans.</li><li>&middot; Delegate responsibilities effectively to ensure smooth operations during all service periods.</li><li>&middot; Foster a positive work environment that promotes team morale, motivation, and efficiency.</li><li>&middot; Maintain confidentiality of business and guest information.</li><li>&middot; Ensure full compliance with health, safety, and FLS policies, including proper use of safety equipment and reporting of hazards or incidents.</li><li>&middot; Perform any other duties as assigned by senior management.</li></ul>
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Restaurant Manager

Ramr

The Area Manager in the F&amp;B sector oversees multiple restaurant or caf&eacute; locations within a designated region. This role ensures operational excellence, consistent food quality, strong financial performance, and an outstanding customer experience across all outlets.Required Skills &amp; Qualifications:<ul><li>Bachelor&rsquo;s degree in Hospitality Management, Business, or related field (preferred)</li><li>3&ndash;7+ years of experience in F&amp;B operations, with multi-unit management experience</li><li>Strong understanding of restaurant operations and food safety standards</li><li>Leadership and team development skills</li><li>Excellent communication and problem-solving abilities</li><li>Ability to work in a fast-paced, high-pressure environment</li></ul>Job Type: Full-timeWork Location: In person

F&B area manager (Local hire)

Shamiya Catering

Job Description:We are one the leading International Catering &amp; Restaurants Operations Company based out of Kuwait is Hiring for the Operations ManagerThe candidate should have the following attributes for the OPAM position.<ul><li>Strong personality with good attitude, well organized, flexible in nature and follow the deadlines and complete the assigned tasks in time.</li><li>Responsible for End-to-End company&rsquo;s overall daily Operations Planning and Restaurant&rsquo;s and Central Kitchen Operations.</li><li>He will be leading the Call Center Inbound and Outbound operations</li><li>He will be handling the customer services, continuous operations improvement planning in order to exceed the expectations of end customer&rsquo;s</li><li>Responsible for GetCari / Deliveroo, Talabat, Restaurant Deliveries Management</li><li>Liaising with Supplier&rsquo;s for sourcing the material for daily operations</li><li>Ensuring that the work environment is safe by following all local MOH guidelines and Kuwait regulations regarding workplace safety</li><li>Monitoring the quality of food products to ensure they meet company standards</li><li>Developing a budget for food and beverage operations, including labor costs, equipment purchases, and supplies required to run the department effectively</li><li>Interviewing, hiring, and training new employees in conjunction with human resources manager</li><li>Establishing and enforcing rules regarding employee code of conduct and workplace safety procedures to ensure the safety of all staff members</li><li>Monitoring inventory levels of food products to ensure they are consistent with sales trends over time</li><li>Analyzing customer data to determine preferences and purchasing patterns so that new products can be added to the menu or existing products can be discontinued if they are not selling well</li><li>Creating marketing plans to promote new products or services in order to increase revenue</li><li>Conducting training sessions on topics such as food preparation, food safety, customer service, and inventory management for employees who work in food service or beverage operations</li><li>The job holder will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits</li><li>The job holder will act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers</li><li>This will include ordering of equipment within financial constraints, invoice querying and establishing a positive relationship with the park Finance Department</li><li>The Operations Manager will assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect</li><li>They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers</li><li>The Operations Manager is expected to provide constant leadership, counselling, advice and feedback to their peers</li><li>They must provide an environment of openness and trust, with constant feedback and performance coaching</li><li>Leader should lead by example and do effective planning and execution to achieve company goals to maximize the profits</li><li>Responsible for doing surprise store audits and internal audits to ensure that FSMS, QMS, HACCP parameters are met and followed.</li><li>The candidate should be stable and looking forward for longer employment tenure with us should apply</li><li>He should be available 24/7 as our business operations is functional 24/7 and 365 days.</li></ul>Job Type: Full-timeWork Location: In person

Operation Manager

OISHII

Key Responsibilities<ul><li>Develop and implement effective sales strategies to achieve company targets.</li><li>Lead, supervise, and motivate the sales team to meet and exceed KPIs.</li><li>Identify new business opportunities and partnerships.</li><li>Build and maintain strong relationships with key clients and accounts.</li><li>Monitor market trends, competitors, and customer needs.</li><li>Prepare sales forecasts, reports, and performance analysis.</li><li>Coordinate with marketing and operations teams to support business growth.</li><li>Ensure proper execution of sales plans across all channels.</li></ul>Requirements<ul><li>Bachelor&rsquo;s degree in Business Administration, Marketing, or related field.</li><li>Minimum 5 years of experience as a Sales Manager or similar role.</li><li>Strong experience in F&amp;B / restaurant industry is a must.</li><li>Excellent leadership, communication, and negotiation skills.</li><li>Proven track record of achieving sales targets.</li><li>Strong analytical and reporting skills.</li><li>Ability to work under pressure and lead a team effectively.</li><li>Ready to join immediately is an advantage.</li><li>Arab nationality is required.</li></ul>How to ApplySend your CV to: ahmed.zeini@oishii-kw.com Please mention &ldquo;Sales Manager&rdquo; in the subject line.Job Type: Full-timeWork Location: In person

Sales Managers

Americana Restaurants

<div>
 
 
 Purpose of the Role:
 
 
 
 Responsible for driving sales, profitability, operational excellence, and team development across assigned stores. Partners with Restaurant Managers (RMs/RGMs) to deliver strong business plans, exceptional customer experience, and full compliance with company standards.
 
 
 
 
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Develop and review annual and monthly restaurant operating and business plans with RMs.
 </li>
 <li>
 Drive sales and financial performance through effective execution of marketing programs, P&amp;L analysis, cost control, and operational audits.
 </li>
 <li>
 Monitor competitors, support new product launches, and ensure timely communication to restaurant teams.
 </li>
 <li>
 Ensure restaurant excellence by maintaining service, quality, cleanliness, safety, and security standards while resolving major operational and customer issues.
 </li>
 <li>
 Track KPIs, customer feedback, and GES/ROCC results, leading corrective and improvement initiatives.
 </li>
 <li>
 Coach and develop restaurant management teams, identify high-potential talent, and ensure effective training, performance appraisals, and bench planning.
 </li>
 <li>
 Ensure compliance with audits, cash handling, labor regulations, maintenance schedules, and required systems and tools.
 </li>
 <li>
 Promote teamwork, employee engagement, and a strong customer-focused culture across all restaurants.
 </li>
 </ul>
 
 
 
 
 
 Education, Qualifications &amp; Experience
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree (Tourism &amp; Hotel Management or Business Administration preferred)
 </li>
 <li>
 Minimum 5&ndash;6 years overall experience in retail and/or consumer-oriented service operations, preferably in multi-outlet food or QSR environments
 </li>
 <li>
 Minimum 2&ndash;3 years in an operations management role with responsibility for sales, profit, people management, and compliance
 </li>
 <li>
 At least 2 years of QSR experience, preferably with an international brand
 </li>
 </ul>
 
 
 
 
 
 Skills &amp; Competencies
 
 
 <ul>
 <li>
 Strong leadership, coaching, and people development skills
 </li>
 <li>
 Excellent communication and stakeholder management capability
 </li>
 <li>
 Strong customer-centric mindset with focus on service excellence
 </li>
 <li>
 Analytical, data-driven decision-making using operational and financial metrics
 </li>
 <li>
 Solid understanding of QSR operations, compliance, and performance standards
 </li>
 <li>
 Proficient in operational systems (One Klick, Aloha, Crunch Time, Pace Setter) and MS Office
 </li>
 <li>
 High adaptability and resilience in fast-paced environments
 </li>
 </ul>
</div>

Area Coach

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 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), "specials", 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 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
 
 
 
 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>

Chef De Cuisine - Banquets

Agthia

<div>
 The
 
 Corporate Chef
 
 will lead and oversee culinary operations across multiple restaurant concepts, ensuring exceptional food quality, consistency, and adherence to international brand standards.
 
 
 This role is responsible for developing and standardizing recipes, menus, and kitchen procedures, while driving operational excellence across all locations. The successful candidate will also play a key role in team leadership, innovation, and stakeholder collaboration.
 
 
 This is a full-time, on-site role based in Kuwait, requiring strong leadership, creativity, and a high level of culinary expertise.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Act as the primary liaison between the organization and international brand partners, ensuring alignment and compliance with brand standards
 </li>
 <li>
 Drive consistency in food quality, presentation, and guest experience across all restaurant concepts
 </li>
 <li>
 Lead, mentor, and develop Executive Chefs and culinary teams, building a strong leadership pipeline
 </li>
 <li>
 Oversee multi-unit kitchen operations, implementing SOPs, quality control measures, and operational efficiencies
 </li>
 <li>
 Support new restaurant openings, menu rollouts, and culinary innovation while maintaining brand integrity
 </li>
 <li>
 Manage food cost, kitchen P&amp;L, and implement effective cost optimization strategies
 </li>
 <li>
 Ensure full compliance with food safety standards, including HACCP and local regulatory requirements
 </li>
 <li>
 Monitor inventory management, waste control, and procurement processes
 
 
 </li>
 </ul>
 
 Qualifications &amp; Experience
 
 
 
 <ul>
 <li>
 10&acirc;15 years of culinary experience, including significant exposure to multi-unit or corporate leadership roles
 </li>
 <li>
 Proven experience as a Corporate Chef or Executive Chef within luxury or Michelin-level dining concepts
 </li>
 <li>
 Strong background in franchise operations and international brand compliance
 </li>
 <li>
 Exceptional leadership, stakeholder management, and communication skills
 </li>
 <li>
 In-depth knowledge of food safety standards, sanitation protocols, and kitchen operations
 </li>
 <li>
 Demonstrated expertise in menu development, recipe standardization, and food presentation
 </li>
 <li>
 Creative and innovative mindset with a passion for high-quality and sustainable food production
 </li>
 <li>
 Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred
 </li>
 <li>
 Prior experience in the GCC/Middle East is highly desirable
 </li>
 </ul>
</div>

Corporate Chef

Explore 75+ Restaurant manager in Kuwait City this April. Find roles across top companies and apply now to boost your career.