1.     Captain Waiter

Key Responsibilities:

• Greet and seat guests, providing menus and explaining daily specials.
• Take and process orders, ensuring accuracy and timely delivery of food and beverages.
• Monitor guest satisfaction and address any issues or complaints promptly.
• Manage table settings and ensure cleanliness and organization of the dining area.
• Collaborate with the kitchen and bar staff to ensure seamless service.

Qualifications:

• Previous experience in a similar role or as a head waiter/waitress.
• Excellent communication and interpersonal skills.
• Strong leadership and organizational abilities.
• Ability to multitask and work efficiently in a fast-paced environment.
• Knowledge of food and beverage service standards.
• Languages - Arabic & English

2.     Hostess

• Manage the reservation system and ensure accurate seating arrangements.
• Monitor and manage the dining area to ensure efficient seating and minimal wait times.
• Handle guest inquiries, provide information about the menu and specials, and address any immediate concerns.
• Maintain a clean and organized host station and dining area.

Qualifications:

• Previous experience in a customer-facing role or as a hostess is preferred.
• Excellent communication and interpersonal skills.
• Strong organizational abilities and attention to detail.
• Basic knowledge of reservation systems and customer service best practices.
• Languages - Arabic & English

3. Head Barista

• Responsibilities:
• Provide prompt, friendly, and attentive service to guests.
• Resolve customer complaints and concerns in a professional manner.
• Follow all safety and sanitation policies and procedures.

Qualifications:

• Previous experience as a Head barista
• Excellent communication and customer service skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Must be able to work flexible hours, including evenings, weekends, and holidays.
• Physical ability to stand for long periods and handle a fast-paced environment.
• Languages - Arabic & English

CULINARY TEAM

1.     Sous Chef

Responsibilities:

• Assist in managing kitchen operations and staff.
• Ensure food preparation meets quality and safety standards.
• Collaborate with Head Chef on menu planning and development.
• Train and supervise junior kitchen staff.
• Maintain inventory and control food costs.
• Ensure compliance with health and safety regulations.

Requirements:

• Proven 5-7 years of experience as a Sous Chef or relevant role.
• Excellent leadership and organizational skills.
• Strong knowledge of culinary techniques and kitchen management.
• Ability to work well under pressure and in a fast-paced environment.
• Culinary degree or relevant certification preferred.

2.     Chef de Partie (CDP)

Responsibilities:

• Prepare and cook dishes as per restaurant standards.
• Supervise and train Commis and Demi Chef de Partie.
• Ensure cleanliness and organization of workstations.
• Assist Sous Chef and Head Chef in menu planning and execution.
• Monitor food stock levels and place orders as needed.

Requirements:

• Proven 5-7 years of experience as a Chef de Partie or equivalent role.
• Strong knowledge of culinary techniques and kitchen operations.
• Ability to work well in a team and under pressure.
• Culinary degree or relevant certification preferred.

3.     Demi Chef de Partie (DCDP)

Responsibilities:

• Assist Chef de Partie in food preparation and cooking.
• Maintain cleanliness and organization of kitchen stations.
• Support in menu planning and execution under supervision.
• Follow health and safety guidelines.

Requirements:

• Previous 5 years of experience in a similar role preferred.
• Basic knowledge of culinary techniques.
• Ability to work effectively in a team environment.

4.     Commis

Responsibilities:

• Assist in food preparation and cooking under supervision.
• Maintain cleanliness and organization of kitchen stations.
• Learn and apply basic culinary techniques.
• Follow health and safety guidelines.

Requirements:

• No prior experience required; culinary education or training is a plus.
• Willingness to learn and develop culinary skills.
• Ability to work in a dynamic and fast-paced kitchen environment.

Skills

• Good team working and communication skills.
• Proficient in adapting to multiple organizational settings as per the requirements.
• Experience following quality control and safety measures in food outlets, restaurants, resorts, and hotels.
• Ability to work with upper management to establish new regulations for safety and quality while monitoring their adherence.
• Languages preferred : English & Arabic (Preferred)

Skills

Leadership: Ability to supervise and motivate a team of waitstaff.

Communication: Strong verbal skills for interacting with guests and staff.

Customer Service: Excellence in providing a high standard of service and handling complaints.

Organizational Skills: Efficiently manage multiple tables and staff responsibilities.

Attention to Detail: Ensure accuracy in orders and table settings.

Problem-Solving: Quickly address and resolve issues that arise during service.

Time Management: Ability to prioritize tasks and manage time effectively in a busy environment.