Wyndham Hotels and Resorts Inc jobs

Bayt

Commis 1 – Cold Kitchen

On-site - Qatar Monday

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY The Commis I – Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures. The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team. This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs. KEY RESPONSIBILITIES 1. Food Preparation & Production <ul><li>Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards. </li><li>Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor. </li><li>Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production. </li><li>Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canapés, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned. </li><li>Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards. </li><li>Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment. </li><li>Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards. </li><li>Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use. </li><li>Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned. </li><li>Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements. </li><li>Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards. </li><li>Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation. </li><li>Follow production schedules and complete assigned preparation tasks within the required timeframe. </li><li>Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests. </li></ul>2. Cold Food Preparation <ul><li>Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications. </li><li>Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required. </li><li>Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable. </li><li>Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes. </li><li>Assist with fruit preparation, carving, garnishing, and decorative food presentation where required. </li><li>Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements. </li><li>Maintain appropriate food temperatures throughout preparation, storage, display, and service. </li><li>Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures. </li><li>Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination. </li><li>Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor. </li></ul>3. Mise en Place & Kitchen Organization <ul><li>Complete daily mise en place requirements accurately and within established production timelines. </li><li>Organize ingredients and prepared items systematically to support efficient service. </li><li>Maintain sufficient mise en place throughout service and replenish items as directed. </li><li>Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items. </li><li>Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas. </li><li>Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information. </li><li>Follow the hotel's FIFO (First In, First Out) </li><li>Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients. </li><li>Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef. </li><li>Maintain a clean, organized, and fully operational workstation throughout the shift. </li></ul>4. Food Safety, Hygiene & Sanitation <ul><li>Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures. </li><li>Maintain high standards of personal hygiene and food handling practices at all times. </li><li>Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces. </li><li>Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required. </li><li>Ensure all food is stored, prepared, handled, and served at safe temperatures. </li><li>Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required. </li><li>Prevent cross-contamination by following approved food handling and sanitation procedures. </li><li>Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use. </li><li>Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor. </li><li>Follow procedures for allergen management and prevent accidental cross-contact. </li><li>Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures. </li><li>Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy. </li></ul>5. Quality & Presentation Standards <ul><li>Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation. </li><li>Follow approved recipes and presentation specifications consistently. </li><li>Check the quality and condition of ingredients before use. </li><li>Remove and report any food product that does not meet the required quality or safety standards. </li><li>Maintain consistency of portion sizes to support food cost control and guest satisfaction. </li><li>Ensure buffet and display items are replenished and presented neatly during service. </li><li>Assist with final presentation and garnishing under the direction of the Chef de Partie. </li><li>Maintain awareness of guest expectations and hotel culinary standards. </li><li>Accept and act on feedback from senior culinary team members to improve food quality and technical skills. </li></ul>6. Equipment & Safe Working Practices <ul><li>Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly. </li><li>Inspect equipment before use and report any malfunction, damage, or safety concern immediately. </li><li>Follow manufacturer instructions and departmental procedures when operating kitchen equipment. </li><li>Keep knives and sharp equipment clean, secure, and stored appropriately when not in use. </li><li>Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment. </li><li>Maintain dry and clean floors and work areas to minimize slip and trip hazards. </li><li>Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized. </li><li>Follow all fire, emergency, occupational health and safety procedures. </li><li>Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor. </li></ul>7. Cleaning & Kitchen Stewardship <ul><li>Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service. </li><li>Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas. </li><li>Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products. </li><li>Ensure food containers are clean, covered, labeled, dated, and stored correctly. </li><li>Maintain proper separation between raw, cooked, and ready-to-eat food products. </li><li>Return ingredients, utensils, and equipment to their designated locations after use. </li><li>Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware. </li><li>Participate in scheduled deep cleaning and periodic hygiene inspections as assigned. </li><li>Maintain a professional and organized working environment throughout the shift. </li></ul>8. Food Cost & Waste Control <ul><li>Follow established portion-control standards and approved recipes to support food cost objectives. </li><li>Minimize unnecessary food waste through proper preparation, storage, and handling. </li><li>Use ingredients responsibly and avoid overproduction. </li><li>Report excessive waste, damaged products, or unusual consumption to the Chef de Partie. </li><li>Support accurate stock rotation and proper storage to reduce spoilage. </li><li>Assist with daily and periodic stock counts as assigned. </li><li>Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage. </li></ul>9. Teamwork & Communication <ul><li>Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations. </li><li>Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements. </li><li>Support other kitchen sections when required, subject to operational needs and appropriate supervision. </li><li>Assist colleagues during peak service periods and high-volume operations. </li><li>Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments. </li><li>Participate in daily briefings, training sessions, meetings, and departmental activities as required. </li><li>Accept constructive feedback and demonstrate willingness to learn and develop culinary skills. </li><li>Maintain professional communication and conduct at all times. </li></ul>SERVICE CULTURE In addition to the responsibilities outlined above, the incumbent is expected to actively demonstrate the principles of the company's Count on Me! Service Culture by being: </div>

Bayt

Chef De Partie - Pastry

On-site - Qatar 4 August 2026

Manufacturing & Production

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of high-quality bakery products that meet company standards and exceed guest expectations. You will oversee bakery operations in the absence of the Pastry Chef, maintain the highest food safety and hygiene standards, supervise and develop team members, and contribute to achieving departmental financial and operational objectives. Key Responsibilities Operations ·         Assist the Pastry Chef in the day-to-day management of the bakery operation. ·         Assume full responsibility for bakery operations in the absence of the Pastry Chef. ·         Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines. ·         Ensure all bakery products consistently meet the hotel's quality standards and guest expectations. ·         Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies. ·         Monitor food quality throughout preparation and service to ensure consistency and excellence. ·         Ensure proper storage, labeling, rotation (FIFO), and handling of all food products. ·         Minimize food waste through effective stock control and efficient production planning. ·         Work closely with the Stewarding, Purchasing, Stores, Food & Beverage, and other operational departments to ensure seamless daily operations. ·         Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly. ·         Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef. Financial Responsibilities ·         Assist in controlling food costs through proper portioning, waste reduction, and inventory management. ·         Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products. ·         Monitor stock levels and maintain appropriate inventory to support operational requirements. ·         Contribute to achieving departmental productivity and profitability targets. People Leadership ·         Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct. ·         Supervise, motivate, and support team members to achieve operational excellence. ·         Delegate responsibilities effectively while ensuring tasks are completed according to established standards. ·         Conduct daily shift briefings to communicate priorities, operational updates, and service expectations. ·         Provide ongoing coaching, training, and performance feedback to team members. ·         Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations. ·         Foster a positive, respectful, and collaborative working environment. Training & Development ·         Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards. ·         Support departmental cross-training initiatives to improve operational flexibility. ·         Identify training needs and work with the Pastry Chef to develop team capabilities. ·         Encourage continuous learning and professional development within the team. Communication ·         Maintain effective communication with colleagues across all hotel departments. ·         Conduct clear, concise, and productive daily briefings. ·         Build positive relationships with internal and external guests. ·         Respond professionally and promptly to guest feedback, requests, and concerns. ·         Represent the hotel professionally while promoting exceptional guest experiences. Quality, Safety & Compliance ·         Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies. ·         Maintain a safe working environment by following health and safety procedures. ·         Ensure proper use and maintenance of kitchen equipment. ·         Participate in internal and external hygiene and food safety audits. ·         Promote environmentally responsible work practices and sustainability initiatives. Skills & Competencies ·         Strong bakery and pastry production skills. ·         Leadership and team supervision. ·         Food safety and hygiene knowledge (HACCP). ·         Excellent organizational and time management skills. ·         Strong communication and interpersonal skills. ·         Problem-solving and decision-making abilities. ·         Attention to detail and commitment to quality. ·         Ability to work under pressure in a fast-paced environment. ·         Inventory and cost control awareness. ·         Basic computer literacy (Microsoft Office and hotel systems). Service Culture Demonstrate Wyndham's Count on Me! service culture by consistently being: ·         Responsive ·         Respectful ·         Delivering a great guest experience </div>

Bayt

Reservation Supervisor

On-site - Qatar 2 August 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li>Manage distribution, revenue and rates across a portfolio of hotel properties. </li><li>Utilize Opera Cloud PMS, Synxis and Channel Manager systems for multi-property oversight. </li><li>Optimize room rates across multiple channels including OTAs, GDS and direct channels to ensure competitive pricing. </li><li>Implement real-time dynamic pricing strategies based on demand, competition and market trends. </li><li>Administer QTA Rack Rates through the Property Management System. </li><li>Monitor channel performance metrics including booking pace, conversion rates and commissions. </li><li>Generate revenue forecasts using booking trends and historical data. </li><li>Align pricing strategies and promotional campaigns with sales and marketing teams. </li><li>Provide detailed reports on ADR, RevPAR, occupancy rates and performance metrics. </li><li>Increase direct bookings while reducing dependency on high-commission OTAs. </li><li>Lead and manage reservation teams with strong supervisory abilities. </li><li>Demonstrate excellent attention to detail and problem-solving skills. </li><li>Supervisory experience in a hotel or reservation setting preferred. </li></ul> </div>

Bayt

Reservations Manager

On-site - Qatar 2 August 2026

Accounting, Finance & Banking

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li>Oversee the entire reservations function across a portfolio of hotel properties. </li><li>Utilize Opera Cloud PMS, Synxis and Channel Manager systems for inventory management. </li><li>Optimize room rate distribution across all channels, including OTAs, GDS and the hotel's direct website. </li><li>Implement dynamic rate strategies in response to market demand and competitive set. </li><li>Administer and maintain QTA Rack Rates within the Property Management System. </li><li>Closely monitor channel performance, analyzing booking pace and conversion rates. </li><li>Generate occupancy and revenue forecasts to inform inventory allocation. </li><li>Align reservation tactics and promotional offers with sales and marketing initiatives. </li><li>Provide detailed management reports on bookings, ADR and pace. </li><li>Strive to increase direct bookings and reduce reliance on high-commission OTAs. </li><li>Lead and supervise the central reservations team. </li><li>Apply meticulous attention to detail for all rate and inventory inputs. </li><li>Draw on proven revenue management experience in a hotel or reservation setting. </li></ul> </div>

0 to 0 years Bayt

Assistant Reservation Manager

On-site - Qatar 21 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li>Assist in managing the daily operations of the Reservations Department. </li><li>Supervise and support reservation agents to ensure accurate and timely handling of bookings. </li><li>Monitor reservation requests, cancellations, amendments, and special arrangements. </li><li>Ensure all reservations are processed according to hotel standards and procedures. </li><li>Support revenue optimization by monitoring room availability, rates, and restrictions. </li><li>Coordinate with Revenue Management regarding promotions, inventory control, and rate updates. </li><li>Handle guest inquiries, VIP bookings, and complex reservation issues. </li><li>Ensure proper follow-up on guest requests and special occasions. </li><li>Review reservation reports and identify discrepancies or operational concerns. </li><li>Train, coach, and guide reservation team members. </li><li>Ensure compliance with hotel policies, standards, and procedures. </li><li>Maintain effective communication with Front Office, Sales, and other departments. </li><li>Assist in preparing departmental reports and performance updates. </li><li>Support the Reservation Manager during peak periods and operational requirements. </li></ul> </div>

0 to 0 years Bayt

Commis I – Butchery

On-site - Qatar 21 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary The Commis I – Butchery is responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements. The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria. The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium-quality products. Key Responsibilities Butchery Preparation & Production <ul><li>Prepare daily mise en place for the butchery section according to production schedules. </li><li>Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications. </li><li>Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs. </li><li>Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required. </li><li>Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures. </li><li>Prepare products for à la carte restaurants, banquets, room service, specialty outlets, and staff dining. </li><li>Assist in marinating, seasoning, and preparing meat products according to standardized recipes. </li><li>Ensure consistency in portion sizes to maintain food cost and quality standards. </li></ul>Food Quality & Food Safety <ul><li>Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations. </li><li>Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products. </li><li>Ensure proper separation of raw and cooked foods to prevent cross-contamination. </li><li>Maintain a clean and sanitized work area following the "Clean as You Go" policy. </li><li>Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards. </li><li>Report equipment faults immediately to the Chef de Partie or Engineering department. </li></ul>Inventory & Cost Control <ul><li>Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met. </li><li>Check product freshness, temperature, appearance, and expiry dates upon delivery. </li><li>Follow FIFO (First In, First Out) and proper stock rotation procedures. </li><li>Monitor inventory levels and communicate shortages to the Chef de Partie. </li><li>Maximize product yield through proper trimming and portioning techniques. </li><li>Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards. </li></ul>Teamwork & Operational Support <ul><li>Support all kitchen outlets by ensuring timely preparation and distribution of butchery products. </li><li>Assist other kitchen sections whenever operationally required. </li><li>Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations. </li><li>Maintain professional communication and teamwork within the culinary department. </li><li>Attend departmental training sessions and continuously improve butchery skills and product knowledge. </li></ul>Health, Safety & Compliance <ul><li>Comply with hotel policies, grooming standards, and occupational health and safety procedures. </li><li>Handle knives and butchery equipment safely and responsibly. </li><li>Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required. </li><li>Follow all food traceability and product labeling procedures. </li><li>Report any food safety concerns, damaged products, or quality issues immediately. </li></ul> </div>

0 to 0 years Bayt

Director of Sales – Catering and Events

On-site - Qatar 21 July 2026

Events & Entertainment

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Summary The Director of Sales, Catering & Events is responsible for driving catering and social event revenue growth while supporting the overall Sales & Marketing strategy of the hotel. This leadership role oversees the strategic sales approach for high-value weddings, social celebrations, corporate meetings, incentive groups, and signature events, with a focus on maximizing revenue, strengthening client relationships, and delivering exceptional guest experiences. The position partners closely with Sales, Marketing, Revenue Management, Culinary, Banquets, and Operations teams to develop profitable business opportunities, optimize event performance, and ensure seamless execution from initial inquiry through post-event follow-up. Key Responsibilities Revenue Generation & Strategic Sales Leadership <ul><li>Achieve and exceed quarterly and annual catering revenue targets through proactive sales strategies and effective account management. </li><li>Develop and execute a comprehensive catering sales plan to increase market share, attract new business, and maximize revenue opportunities. </li><li>Generate new business through targeted prospecting, networking, client entertainment, site inspections, FAM trips, industry events, and strategic partnerships. </li><li>Maintain an active sales pipeline within Delphi, Opera Sales & Catering, or equivalent systems at a minimum of three times the assigned revenue goal. </li><li>Lead negotiations for contracts, menus, pricing, and event details while protecting profitability and adhering to approved commercial guidelines. </li><li>Identify and maximize ancillary revenue opportunities including audiovisual services, décor, specialty linens, entertainment, and experiential offerings. </li><li>Analyze market trends, competitor activity, and customer feedback to identify opportunities for growth. </li></ul>Client Relationship Management & Business Development <ul><li>Serve as the strategic point of contact for key accounts, ensuring exceptional service delivery and long-term relationship development. </li><li>Cultivate strong partnerships with wedding planners, corporate meeting professionals, incentive houses, event agencies, social influencers, and luxury clientele. </li><li>Lead creative menu consultations, event concept discussions, tastings, and customized proposal presentations. </li><li>Build client loyalty through proactive communication, personalized service, and consistent follow-through. </li><li>Secure repeat business, referrals, testimonials, and brand advocacy following successful events. </li></ul>Event Planning & Operational Excellence <ul><li>Ensure accurate and timely preparation and distribution of Banquet Event Orders (BEOs), ideally a minimum of 14 days prior to event execution. </li><li>Facilitate weekly BEO review meetings with Banquets, Culinary, Engineering, IT, and operational stakeholders to ensure alignment and flawless delivery. </li><li>Provide leadership and oversight during critical events, including luxury weddings, VIP functions, corporate galas, and high-profile social occasions. </li><li>Conduct post-event reviews to evaluate performance, identify improvements, and enhance future guest experiences. </li><li>Ensure all events reflect the hotel’s brand standards and commitment to exceptional service. </li></ul>Team Leadership & Development <ul><li>Lead, coach, and develop Catering Sales Managers and Coordinators to achieve individual and team objectives. </li><li>Establish clear performance expectations, sales goals, and professional development plans. </li><li>Conduct joint sales calls, client meetings, and site tours to support team capability building. </li><li>Participate in performance evaluations, talent development initiatives, and succession planning. </li><li>Foster a collaborative, accountable, and high-performing sales culture. </li></ul>Financial & Administrative Responsibilities <ul><li>Prepare accurate monthly catering forecasts with a minimum 95% accuracy rate. </li><li>Monitor business pace, conversion rates, revenue performance, and profitability metrics. </li><li>Manage departmental expenses within approved budgets, including client entertainment, FAM trips, industry events, and sales initiatives. </li><li>Ensure all contracts, deposits, billing procedures, and documentation comply with hotel policies, legal requirements, and insurance standards. </li><li>Monitor event profitability through effective management of pricing, concessions, attrition, and damages. </li><li>Partner with Finance to ensure timely invoicing, final billing accuracy, and collection of outstanding balances. </li></ul>Skills & Competencies <ul><li>Exceptional consultative selling, negotiation, presentation, and closing abilities. </li><li>Proven ability to develop and execute strategic sales plans in a luxury hospitality environment. </li><li>Strong knowledge of food and beverage operations, menu engineering, event design, and banquet execution. </li><li>Advanced financial understanding including forecasting, budgeting, profitability analysis, P&L review, attrition, and damages management. </li><li>Excellent organizational skills with the ability to manage 50+ active event opportunities and priorities simultaneously. </li><li>Outstanding communication skills with the ability to influence executives, high-net-worth clients, planners, and internal stakeholders. </li><li>Demonstrated leadership capability with experience coaching and developing sales professionals. </li><li>Professional presence and discretion appropriate for executive-level clients and VIP events. </li><li>Flexibility to work evenings, weekends, holidays, and extended hours based on business demands. </li></ul>Service Culture The incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me!  Service culture to be responsive, respectful and deliver a great experience. </div>

0 to 0 years Bayt

Linen Sorter

On-site - Qatar 17 July 2026

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> SUMMARYThe Laundry Sorter is responsible for receiving, sorting and preparing laundry items for processing. The role ensures all garments and linen are sorted correctly according to fabric, colour, washing requirements, and customer instructions while maintaining quality, productivity, and safety standards. It is not the intent of this Jon Description to cover all aspects of the position but to highlight the most important areas of responsibility. KEY RESPONSIBILITIES<ul><li>Receive soiled laundry from customers and internal collection points. </li><li>Sort garments, uniforms, and linen by colour, fabric type, and washing requirements. </li><li>Check items for stains, damage, or missing buttons and report any issues to the Supervisor. </li><li>Separate heavily stained or damaged items for special treatment. </li><li>Count, tag, and track customer items accurately. </li><li>Prepare sorted laundry for washing by placing items in the correct carts or bins. </li><li>Follow procedures when handling guests’ garments and delicate fabrics. </li><li>Keep the sorting area clean and organised. </li><li>Assist with loading and unloading laundry carts when required. </li><li>Follow all health, safety, and hygiene procedures. </li><li>Meet daily productivity and quality targets. </li><li>Support other laundry operations as required. </li><li>To report for duty punctually wearing the correct uniform and name tag at all times as per the grooming standards. </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 place of work 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 Training Function in the Department assigned. </li><li>To respond to any changes in the Housekeeping Department 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 provide a courteous and professional service at all times. </li></ul> </div>

0 to 0 years Bayt

Chef De Partie

On-site - Qatar 12 July 2026

Sales

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Summary The Chef de Partie – Arabic Cuisine is responsible for overseeing the preparation, production, and presentation of authentic Arabic cuisine while ensuring the highest standards of quality, consistency, food safety, and guest satisfaction. The role supports the Executive Chef and Sous Chef in managing the Arabic kitchen section, maintaining food cost targets, supervising kitchen associates, and ensuring compliance with company standards and local food safety regulations. Key Responsibilities Kitchen Operations <ul><li>Take ownership of the Arabic cuisine section, ensuring smooth day-to-day kitchen operations. </li><li>Prepare and present authentic Arabic dishes in accordance with approved recipes, presentation standards, and portion specifications. </li><li>Ensure all food produced meets company standards for quality, consistency, taste, temperature, and visual presentation. </li><li>Coordinate daily food preparation based on business levels, forecasts, occupancy, and function requirements. </li><li>Prepare daily mise en place to ensure timely and efficient service during all meal periods. </li><li>Maintain full knowledge of Arabic cuisine, including traditional and contemporary cooking methods, regional specialties, spices, ingredients, and presentation styles. </li><li>Assist in developing seasonal menus, buffet offerings, and special promotions featuring Arabic cuisine. </li><li>Ensure all dishes are prepared and served according to standard recipes and portion control guidelines. </li><li>Monitor food quality throughout preparation and service, taking immediate corrective action when required. </li><li>Support banquet, buffet, à la carte, and special event operations as required. </li></ul>Food Safety & Hygiene <ul><li>Ensure strict compliance with HACCP principles, food safety standards, sanitation procedures, and local health regulations. </li><li>Monitor food storage, labeling, stock rotation (FIFO), and temperature control to maintain product quality and safety. </li><li>Conduct daily checks of all kitchen stations to ensure cleanliness, organization, and proper sanitation. </li><li>Maintain the highest standards of personal hygiene and ensure compliance by all team members. </li><li>Report any equipment faults or maintenance issues promptly. </li></ul>Inventory & Cost Control <ul><li>Assist in monitoring food costs, minimizing waste, and maximizing productivity. </li><li>Participate in receiving, inspecting, and storing food deliveries according to company procedures. </li><li>Prepare daily production sheets and assist with inventory counts. </li><li>Ensure proper utilization of ingredients to reduce food waste while maintaining quality standards. </li><li>Support accurate stock control and requisition procedures. </li></ul>Leadership & Team Development <ul><li>Supervise, coach, and support Commis Chefs and Kitchen Assistants within the Arabic kitchen section. </li><li>Provide on-the-job training in Arabic cooking techniques, food presentation, hygiene standards, and kitchen procedures. </li><li>Foster a positive, professional, and collaborative working environment. </li><li>Assist the Sous Chef and Executive Chef in evaluating staff performance and identifying development opportunities. </li><li>Promote teamwork and effective communication across all kitchen sections. </li></ul>Guest Experience <ul><li>Ensure every dish served reflects the highest culinary standards and enhances the guest dining experience. </li><li>Respond promptly and professionally to guest feedback and special dietary requests whenever possible. </li><li>Support continuous improvement initiatives to enhance guest satisfaction and operational excellence. </li></ul>Administration <ul><li>Prepare and maintain required kitchen documentation, including production sheets, temperature logs, cleaning schedules, and inventory records. </li><li>Attend departmental meetings, training sessions, and briefings as required. </li><li>Communicate effectively with the Executive Chef, Sous Chef, and Food & Beverage team regarding operational requirements and service updates. </li><li>Perform any additional duties assigned by management in support of business needs. </li></ul>Leadership Competencies <ul><li>Lead by example through professionalism, integrity, and commitment to excellence. </li><li>Motivate and mentor junior team members to achieve high performance. </li><li>Support recruitment, onboarding, coaching, performance reviews, and disciplinary processes when required. </li><li>Promote an open-door culture that encourages communication, teamwork, and continuous learning. </li></ul>Skills & Competencies <ul><li>Strong knowledge of authentic Arabic cuisine, including Levantine, Gulf, and Middle Eastern cooking techniques. </li><li>Excellent culinary skills with attention to detail and presentation. </li><li>Strong understanding of food safety, HACCP, sanitation, and hygiene practices. </li><li>Ability to manage multiple priorities in a fast-paced hospitality environment. </li><li>Excellent organizational and time management skills. </li><li>Strong leadership, coaching, and communication abilities. </li><li>Ability to work independently and collaboratively within a diverse team. </li><li>Flexible to work shifts, weekends, and public holidays based on operational requirements. </li></ul>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience. </div>

0 to 0 years Bayt

Kitchen Steward

On-site - Qatar 10 July 2026

Healthcare & Medical

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> SUMMARYThe Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations. Key Responsibilities: Cleaning & Sanitation <ul><li>Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods. </li><li>Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas. </li><li>Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift. </li><li>Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures. </li><li>Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately. </li><li>Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage. </li></ul>Food Safety & Hygiene <ul><li>Follow all food safety, sanitation, and hygiene regulations and hotel standards. </li><li>Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines. </li><li>Maintain proper waste segregation and disposal procedures. </li><li>Ensure compliance with HACCP and other applicable food safety requirements. </li><li>Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor. </li></ul>Equipment & Inventory <ul><li>Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles. </li><li>Maintain cleanliness and proper storage of all operating equipment and utensils. </li><li>Report damaged equipment, maintenance issues, or safety hazards promptly. </li><li>Assist with periodic inventories of operating equipment and stewarding supplies. </li><li>Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment. </li></ul>Operational Support <ul><li>Support kitchen operations by ensuring a continuous supply of clean utensils and equipment. </li><li>Assist chefs and kitchen staff with general cleaning and operational requirements as needed. </li><li>Complete assigned daily cleaning schedules and deep-cleaning tasks. </li><li>Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations. </li><li>Assist during banquets, special events, and periods of high business volume. </li><li>Perform additional duties within the Stewarding Department as assigned. </li></ul>Health, Safety & Compliance <ul><li>Comply with all hotel policies, procedures, and departmental standards. </li><li>Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations. </li><li>Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times. </li><li>Report accidents, unsafe conditions, equipment faults, and security concerns immediately. </li><li>Participate in emergency response procedures in accordance with hotel emergency policies. </li><li>Support the Hotel Emergency Action Team (HEAT) when required and as directed. </li></ul>General Responsibilities <ul><li>Report to duty punctually and maintain professional standards of conduct. </li><li>Maintain excellent personal hygiene and a professional appearance. </li><li>Build positive working relationships with colleagues across all departments. </li><li>Attend departmental meetings, training sessions, and mandatory hotel programs. </li><li>Demonstrate flexibility by supporting operational requirements across the Food & Beverage division when needed. </li><li>Deliver courteous, professional, and efficient service to both internal and external guests. </li><li>Uphold the hotel's service culture and company values in all interactions. </li></ul> </div>

0 to 0 years Bayt

Reservation Agent

On-site - Qatar 6 July 2026

0 to 0 years Bayt

Sales Executive

On-site - Qatar 6 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li>Identify and develop new business opportunities in corporate, government, leisure, airline, travel trade, and wholesale segments. </li><li>Conduct regular sales calls, client meetings, and site inspections to promote the hotel's products and services. </li><li>Build and maintain strong relationships with existing clients to encourage repeat business. </li><li>Prepare and present sales proposals, quotations, contracts, and agreements. </li><li>Negotiate rates and business terms within the hotel's approved pricing guidelines. </li><li>Promote guest rooms, meeting and event facilities, restaurants, and other hotel services. </li><li>Follow up on sales leads and convert inquiries into confirmed business. </li><li>Coordinate with Reservations, Revenue Management, Front Office, Banquet Operations, and Marketing to ensure seamless service delivery. </li><li>Maintain accurate client records and sales activities in the Customer Relationship Management (CRM) system. </li><li>Monitor competitor activities, market trends, and customer requirements. </li><li>Participate in trade shows, networking events, exhibitions, and sales missions. </li><li>Prepare daily, weekly, and monthly sales activity reports. </li><li>Ensure timely follow-up on client inquiries, quotations, and contracts. </li><li>Resolve client concerns promptly and professionally. </li><li>Meet individual sales targets and contribute to departmental revenue goals. </li><li>Comply with hotel policies, brand standards, and ethical business practices. </li><li>Perform other duties assigned by the Sales Manager or Director of Sales. </li></ul> </div>

0 to 0 years Bayt

Sales Manager

On-site - Qatar 6 July 2026

Sales

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li>Develop and implement sales strategies to achieve the hotel's revenue and occupancy targets. </li><li>Identify and secure new business opportunities across corporate, government, leisure, airline, and travel trade segments. </li><li>Maintain and strengthen relationships with existing clients, key accounts, travel agencies, and corporate partners. </li><li>Conduct regular sales calls, client meetings, presentations, and site inspections. </li><li>Negotiate contracts, rates, and agreements in line with the hotel's revenue strategy. </li><li>Prepare and submit sales proposals, quotations, and contracts. </li><li>Collaborate with the Reservations, Front Office, and Marketing teams to optimize business opportunities. </li><li>Monitor market trends, competitor activities, and customer needs to identify new opportunities. </li><li>Participate in trade shows, networking events, and sales missions to promote the hotel. </li><li>Manage corporate accounts and ensure high levels of customer satisfaction and retention. </li><li>Prepare monthly sales reports, forecasts, and market analysis for management. </li><li>Monitor sales performance against budgets and implement corrective actions when necessary. </li><li>Ensure all sales activities are accurately recorded in the Customer Relationship Management (CRM) system. </li><li>Handle client concerns professionally and resolve issues promptly. </li><li>Maintain compliance with hotel policies, brand standards, and ethical business practices. </li><li>Perform other duties assigned by the Director of Sales or General Manager. </li></ul> </div>

0 to 0 years Bayt

Chef De Partie - Pastry

On-site - Qatar 6 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of high-quality bakery products that meet company standards and exceed guest expectations. You will oversee bakery operations in the absence of the Pastry Chef, maintain the highest food safety and hygiene standards, supervise and develop team members, and contribute to achieving departmental financial and operational objectives. Key Responsibilities Operations ·         Assist the Pastry Chef in the day-to-day management of the bakery operation. ·         Assume full responsibility for bakery operations in the absence of the Pastry Chef. ·         Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines. ·         Ensure all bakery products consistently meet the hotel's quality standards and guest expectations. ·         Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies. ·         Monitor food quality throughout preparation and service to ensure consistency and excellence. ·         Ensure proper storage, labeling, rotation (FIFO), and handling of all food products. ·         Minimize food waste through effective stock control and efficient production planning. ·         Work closely with the Stewarding, Purchasing, Stores, Food & Beverage, and other operational departments to ensure seamless daily operations. ·         Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly. ·         Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef. Financial Responsibilities ·         Assist in controlling food costs through proper portioning, waste reduction, and inventory management. ·         Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products. ·         Monitor stock levels and maintain appropriate inventory to support operational requirements. ·         Contribute to achieving departmental productivity and profitability targets. People Leadership ·         Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct. ·         Supervise, motivate, and support team members to achieve operational excellence. ·         Delegate responsibilities effectively while ensuring tasks are completed according to established standards. ·         Conduct daily shift briefings to communicate priorities, operational updates, and service expectations. ·         Provide ongoing coaching, training, and performance feedback to team members. ·         Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations. ·         Foster a positive, respectful, and collaborative working environment. Training & Development ·         Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards. ·         Support departmental cross-training initiatives to improve operational flexibility. ·         Identify training needs and work with the Pastry Chef to develop team capabilities. ·         Encourage continuous learning and professional development within the team. Communication ·         Maintain effective communication with colleagues across all hotel departments. ·         Conduct clear, concise, and productive daily briefings. ·         Build positive relationships with internal and external guests. ·         Respond professionally and promptly to guest feedback, requests, and concerns. ·         Represent the hotel professionally while promoting exceptional guest experiences. Quality, Safety & Compliance ·         Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies. ·         Maintain a safe working environment by following health and safety procedures. ·         Ensure proper use and maintenance of kitchen equipment. ·         Participate in internal and external hygiene and food safety audits. ·         Promote environmentally responsible work practices and sustainability initiatives. Skills & Competencies ·         Strong bakery and pastry production skills. ·         Leadership and team supervision. ·         Food safety and hygiene knowledge (HACCP). ·         Excellent organizational and time management skills. ·         Strong communication and interpersonal skills. ·         Problem-solving and decision-making abilities. ·         Attention to detail and commitment to quality. ·         Ability to work under pressure in a fast-paced environment. ·         Inventory and cost control awareness. ·         Basic computer literacy (Microsoft Office and hotel systems). Service Culture Demonstrate Wyndham's Count on Me! service culture by consistently being: ·         Responsive ·         Respectful ·         Delivering a great guest experience Additional Responsibilities ·         Carry out any other reasonable duties assigned by the Pastry Chef or Executive Chef. ·         Support the hotel's operational requirements during peak periods and special events. ·         Participate in continuous improvement initiatives to enhance quality, efficiency, and guest satisfaction </div>

0 to 0 years Bayt

Corporate Sales

On-site - Qatar 30 June 2026

Sales

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> We are seeking dynamic and results-driven sales professionals to join our Corporate Sales Team in Qatar. Ideal candidates will possess 3–8 years of proven experience in corporate sales and account management, preferably within the hospitality industry, with a within the hospitality industry, with a strong understanding of MICE market trends, business travel patterns, and client preferences. Key responsibilities include developing and executing strategic sales plans for corporate contracts and group bookings, building lasting relationships with corporate clients and travel management companies, and leveraging digital sales tools and analytics platforms to track pipeline performance and conversion rates. The ideal candidate is a creative strategist with excellent negotiation and communication skills, capable of collaborating across event, F&B, and operations teams to deliver customized proposals and drive business growth. Applicants must be local residents of Qatar and available to join immediately. </div>

0 to 0 years Bayt

Commis I

On-site - Qatar 29 June 2026

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary The Commis Chef is responsible for preparing and presenting high-quality food in accordance with established recipes, hotel standards, and guest expectations. Working under the supervision of the Chef de Partie, the Commis Chef supports the daily operations of the hot kitchen, ensuring consistency, food safety, cleanliness, and operational efficiency across restaurants, room service, banquets, and the team member cafeteria. Key Responsibilities Food Preparation & Service <ul><li>Prepare mise en place for the hot kitchen according to daily production schedules, recipes, and quality standards. </li><li>Prepare, cook, and present a variety of hot dishes, including meat, poultry, seafood, vegetables, sauces, soups, starches, and garnishes with consistency and attention to detail. </li><li>Support à la carte, banquet, room service, and special event operations while maintaining excellent timing and presentation. </li><li>Follow standardized recipes, portion control, and plating specifications to ensure consistency and minimize waste. </li><li>Assist with the preparation of specialty dishes and seasonal menus as directed by senior chefs. </li><li>Work collaboratively across kitchen sections as required to support overall operations. </li></ul>Food Quality & Safety <ul><li>Ensure all food is prepared in accordance with HACCP principles, local food safety regulations, and hotel standards. </li><li>Maintain the highest standards of cleanliness, sanitation, and personal hygiene at all times. </li><li>Adhere to the "Clean as You Go" policy and ensure workstations remain organized throughout each shift. </li><li>Properly operate, clean, and maintain kitchen equipment, reporting any faults or maintenance requirements immediately. </li></ul>Inventory & Cost Control <ul><li>Assist in receiving, inspecting, and storing food deliveries, ensuring quality and compliance with purchasing specifications. </li><li>Follow proper stock rotation procedures (FIFO) and correct storage practices. </li><li>Monitor stock levels and communicate shortages or quality concerns to the Chef de Partie. </li></ul>Teamwork & Professional Development <ul><li>Support a positive, professional, and collaborative working environment. </li><li>Demonstrate flexibility by assisting other kitchen sections when operationally required. </li><li>Continuously develop culinary knowledge, knife skills, cooking techniques, and presentation standards under the guidance of senior chefs. </li><li>Comply with hotel policies, grooming standards, and health and safety procedures. </li><li>Handle kitchen keys and equipment responsibly in accordance with hotel security procedures when authorized. </li></ul>Competencies & Personal Attributes <ul><li>Passion for culinary excellence and delivering exceptional guest experiences. </li><li>Strong attention to detail and commitment to quality. </li><li>Excellent organizational and time-management skills. </li><li>Positive attitude with a willingness to learn and develop professionally. </li><li>Strong teamwork and communication skills. </li><li>Reliable, punctual, and professional in appearance and conduct. </li><li>Ability to work flexible shifts, including evenings, weekends, and public holidays. </li><li>Physically fit and able to stand for extended periods in a fast-paced kitchen environment. </li></ul>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience. </div>

Commis 1 – Cold Kitchen

Chef De Partie - Pastry

Reservation Supervisor

Reservations Manager

Assistant Reservation Manager

Commis I – Butchery

Director of Sales – Catering and Events

Linen Sorter

Chef De Partie

Kitchen Steward

Reservation Agent

Sales Executive

Sales Manager

Chef De Partie - Pastry

Corporate Sales

Commis I

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Employers

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