Branch Supervisor Jobs in Qatar

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Communication</strong><br><strong>Internal Communication:</strong><br>- &nbsp; &nbsp;Safety Manager – Marine Designated Person Ashore (DPA) / HSEQ Marine Manager<br>- &nbsp; &nbsp;Specialist - HSE &amp; DPA Fleet Managers/Marine Manager/Technical &amp; Marine Superintendents<br>- &nbsp; &nbsp;Milaha Operational Managers /Vessel officers and crew/ Fleet Managers &amp; Superintendents Vessel officers and crew&nbsp;<br>Purpose:<br>- &nbsp; &nbsp;To report the implementation effectiveness of HSEQ strategy, HSEQ performance outputs,&nbsp;<br>- HSEQ-related risk, compliance/ non-conformance, incidents outcomes, and investigation findings<br>- &nbsp; &nbsp;To direct crew and vessel’s management response to ensure effective implementation of HSEQ strategy, attain HSEQ performance requirements, mitigate HSEQ-related risk, achieve regulatory and obligation compliance, assure critical event response, and implement incident investigation corrective actions.<br><strong>External Communication:</strong><br>- &nbsp; &nbsp;Clients<br>- &nbsp; &nbsp;Contractors<br><strong>Purpose:</strong><br>- &nbsp; &nbsp;Primary point of contact for functional subject matter expertise communication<br>- &nbsp; &nbsp;Provide operational interface, enabling regulatory compliance and alignment of contractor management with Milaha HSEQ strategy and implementation<br><strong>Occupational Health &amp; Safety and Environment</strong><br><strong>Accountability:</strong><br>Are accountable for their acts and omissions.<br><strong>Responsibility:</strong><br>To follow agreed safe systems of work; to follow training and instructions; and to report accidents, incidents, and near misses.<br><strong>Authority:</strong><br>To stop work if they think the work is unsafe.</p><br><br>Responsibilities:<br><p><strong>Key Roles &amp; Responsibilities</strong><br>• &nbsp; &nbsp;Application of compliance and measurement tools at the assigned vessels to monitor, record and verify that regulatory and other obligations, safe work methodologies, and processes that are implemented by the vessel’s management and crew are effectual<br>• &nbsp; &nbsp;Carry out vessel visits, sailing for approximately one week on each vessel per month or as required by clients, operations or internal issues<br>• &nbsp; &nbsp;Coach and mentor vessel’s management and crew to understand and implement zero harm management strategies consistent with the assigned vessels’ needs and in accordance with Milaha Ship Management HSSEQ Management Systems<br>• &nbsp; &nbsp;Examine assigned vessels’ activities to ensure that vessel’s management and crew are adhering to vessel-specific established risk management processes, in keeping with as low as reasonably practicable controls and industry-specific risk control principles<br>• &nbsp; &nbsp;Guide management representatives who hold assigned responsibility for inspections of workplaces, approval of work method statements, issuing work permits, high-risk work process documentation, etc. so as to assure fit-for-purpose operational conditions are determined and in place and that work is adequately supervised<br>• &nbsp; &nbsp;In the event of HSEQ related incident, direct initial scene response, provide situation reports to the line manager, collate data requirements for analysis, conduct interviews of involved persons, track corrective and preventive actions to completion, and facilitate lessons learned are communicated. Where requested participate in incident investigations<br>• To monitor the application of Company's Safety, Environmental, Drug and Alcohol Policy and safety management system.<br>• Conduct emergency drills/training onboard. Review results with Master/Safety officer and compile reports for Management, amending training schedules to be vessel specific, meeting individual needs<br>• Conduct Safety, Health and Hygiene inspections with the Shipboard Safety officer, as well as compile vessel condition reports.<br>• Compile corrective action plans during vessel visits, and assist crews in closing out the highlighted items, communicating with relevant shore-base departments to ensure most effective solution to closing out raised items.<br>• Coach the crew on an ongoing basis regarding correct compliance with the Safety Management System.<br>• Assist in the preparation of Safety Monthly Operations Report. Annual Safety Programme and Quarterly Reviews, QA Management Reviews and HSE Statistical data for Client and Company requirements.<br>• Play an active part in Tender review and Contract implementation by specifying, monitoring and verifying all HSE and QA-related materials and services allocated to the HSEQ side of operations.</p><br><p>• &nbsp; &nbsp;Deliver HSEQ training packages as required at assigned vessels<br>• &nbsp; &nbsp;Undertake verification of competency assurance for operational activities which have an element of HSEQ criticality<br>• &nbsp; &nbsp;Monitor effectiveness and ensure compliance where appropriate with the Company procedures and Policies in accordance with the requirements of the ISM Code<br>• &nbsp; &nbsp;Schedule emergency drills/training for assigned vessels<br>• &nbsp; &nbsp;Carry out Internal ISM, ISPS, MLC, and Navigational/ Sailing audits. Audit reports preparation, submission and follow-up until closure of findings.<br>• &nbsp; &nbsp;Perform other job-related duties as assigned or delegated to him by the HSEQ Manager.</p><br><br>Qualifications:<br><p><strong>Education &amp; Professional Qualification:</strong><br>- Marine certificate of competency holder (Chief Mates unlimited, OOW or Equivalent), with sailing experience on board the vessels.<br>- &nbsp; &nbsp;3-year Full-Time Degree in Health and Safety; or&nbsp;<br>- &nbsp; &nbsp;3-year Full-Time Degree (Associated Degree) and a 2-year Full Time Graduate Diploma in Health and Safety; or<br>- &nbsp; &nbsp;3-year Full Time Degree (Associated Degree) and NEBOSH Diploma in Occupational Health and Safety; or&nbsp;<br>- &nbsp; &nbsp;3-year Full Time Degree (Associated Degree) and Chartered member of IOSH; or&nbsp;<br>- &nbsp; &nbsp;Chief Mates unlimited, CoC or Equivalent, and NEBOSH Diploma in Occupational Health and Safety or National Examination Board in Occupational Safety and Health (NEBOSH) Intrenational General Certificate (IGC)<br>- &nbsp; &nbsp;Auditor qualification (Lead Auditor, preferred IRCA or equivalent) for ISO 9001,14001,45001 accreditation framework<br>- ISM/ISPS/MLC Internal audtor qualification&nbsp;<br>- &nbsp; &nbsp;Root Cause Analysis and incident investigation certification is preferred<br>- &nbsp; &nbsp;Training and Assessment qualification at Level 4 or higher is preferred<br>- &nbsp; &nbsp;First Aid certification is preferred<br><strong>Professional Experience:</strong><br>- &nbsp; &nbsp;10 years offshore experience of which 2 years as an HSE professional in the marine industry<br>- &nbsp; &nbsp;At least 3 years of experience with supervisory accountability of HSE operational functions<br><strong>Geographic Experience:</strong><br>- &nbsp; &nbsp;N/A Perferrable working experience in the middle east region.<br><strong>Computer Skills:</strong><br>- &nbsp; &nbsp;Good knowledge of Office and web applications<br>- &nbsp; &nbsp;Advanced MS Excel and PowerPoint skills<br><strong>Language Skills:</strong><br>- &nbsp; &nbsp;Fluent in spoken and written English<br>- &nbsp; &nbsp;Ability to write high-level reports of a precise nature<br>Market/Industry/Functional Knowledge:<br>- &nbsp; &nbsp;Sound knowledge of international best practices gained from global companies that operate in high-risk, high-consequence environments governed by stringent regulatory requirements<br>- &nbsp; &nbsp;Exposure to Platform Supply Vessel (PSV), Diving Support Vessel (DSV), and Anchor Handling Tug Supply (AHTV) operations<br>- &nbsp; &nbsp;Working knowledge of the International Convention for the Safety of Life at Sea (SOLAS), International Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW), International Convention for the Prevention of Pollution from Ships (MARPOL), Port State Control (PSC) and Flag / Class requirements</p><br> </div>

Additional Information<br><br>Job Number 26106937<br><br>Job Category Food and Beverage & Culinary<br><br>Location Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 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.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.<br><br>Leading Kitchen Operations<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.<br><br>Maintaining Culinary Goals<br><br> Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>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.<br><br>Os Marriott Hotels trabalham para elevar a arte da hotelaria, inovando a cada oportunidade enquanto mantêm o conforto e familiaridade pelos quais são conhecidos por todo o mundo. Como membro dos Marriott Hotels, você ajuda a cumprir a promessa de "sempre oferecer uma ótima hotelaria", ao prestar um atendimento gentil, simpático e moderno, que incorpora e expande um legado. Com um nome que é sinônimo de hotelaria por todo o mundo, temos orgulho de convidar você a explorar uma carreira nos Marriott Hotels. Ao entrar para os Marriott Hotels, você se junta a um portfólio de marcas da Marriott International. Esteja onde pode realizar seu melhor trabalho, agir conforme seu propósito, fazer parte de uma incrível equipe global e se tornar a melhor versão de quem você é.<br><br>O JW Marriott faz parte do portfólio de luxo da Marriott International e consiste em mais de 100 belos hotéis em cidades emblemáticas, além de locais de resort pelo mundo. O JW acredita em priorizar nossos colaboradores. Se nossos funcionários estão felizes, nossos hóspedes estarão felizes. Os colaboradores JW Marriott são confiantes, inovadores e autênticos e representam o legado da marca do fundador da empresa J. Willard Marriott. Nossos hotéis oferecem uma experiência profissional única, onde você faz parte de uma comunidade e aproveita vínculos verdadeiros com um diversificado grupo de colegas. O JW cria oportunidades de treinamento, desenvolvimento, reconhecimento e, o que é mais importante, fornece um local onde se pode correr atrás dos seus sonhos num ambiente de luxo, focado no bem-estar holístico. O tratamento excepcional dado aos nossos hóspedes começa por tratar bem nossos funcionários. É este o tratamento JW. Ao entrar para o JW Marriott, você se junta a um portfólio de marcas da Marriott International. Esteja onde pode realizar seu melhor trabalho, agir conforme seu propósito, fazer parte de uma incrível equipe global e se tornar a melhor versão de quem você é.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>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.<br>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Additional Information<br><br>Job Number 26105240<br><br>Job Category Food and Beverage & Culinary<br><br>Location 1 West Bay Lagoon, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>YOUR LEGACY STARTS WITH US<br><br>At The Ritz-Carlton, Doha, we invite you to experience refined luxury where timeless elegance meets true Qatari hospitality. Situated along the pristine shores of the Arabian Gulf for almost 24 years, our 5-star resort features 374 elegantly designed rooms & suites, award-winning restaurants, world-class Spa facilities with a state-of-the-art Fitness Center, and impeccable service that defines our legendary brand. From serene indoor and outdoor pools to a private beach and a Club Lounge for elevated and personalized experiences, every detail perfectly reflects our commitment to excellence. The property is also ideal for events with a wide selection of meetings rooms, stunning wedding venues and a dedicated team that thoughtfully plans and tailors to each unique vision. Whether you’re savoring an afternoon tea in our lobby lounge, watching the city skyline sparkle by night in one of our restaurants, or celebrating an important event, The Ritz-Carlton, Doha, presents a truly remarkable setting for life’s most meaningful moments.<br><br>FIND PURPOSE IN YOUR PASSION<br><br>At The Ritz-Carlton, we firmly believe that our Ladies & Gentlemen are the heart of everything we do and the most important resource in our service commitment to our guests. With passion, genuine care, dedication and pride, we can achieve common goals and grow together while crafting moments that will be remembered forever.<br><br>Which is why at The Ritz-Carlton, Doha, we are currently seeking passionate individuals to join our esteemed team and bring their own unique expertise to our world-famous service philosophy. As an Elite hotel in the region with a deep generational legacy, we offer you in return:<br><br>A rewarding career within one of the most recognized and prestigious luxury brands in the world. Personal and professional development plans with curated training materials and guidance from highly skilled and experienced colleagues in the industry. Various opportunities for internal growth both locally and internationally within the portfolio of Marriott International properties. Consistent & reliable support to ensure you always have the tools and knowledge to harness your full potential and reach your goals. A competitive package, inclusive of accommodation, flight tickets, transportation, meals, and more: Exclusive training and leadership development programs Recognition and rewards for exceptional service Preferential Members Rates at Marriott Hotels Globally Dining & Wellness discounts for your family and you Medical Insurance Coverage An HR team dedicated to your success and wellbeing<br><br>OUR EXPECTATIONS FROM THE ROLE:<br><br>Areas of responsibility include Pool, and Beach/Bars. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years' experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years' experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>In joining Marriott Hotels, 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.<br><br>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.<br><br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.<br><br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br><br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br><br>In joining The Ritz-Carlton, 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.

Why Join Us? At Rosewood Doha, we create an environment where passion meets purpose – and where careers have meaning. Guided by our philosophy of Relationship Hospitality and our culture of Make the Place, we believe in enriching lives, starting with yours. We empower you to bring your true self, grow with confidence, curate the extraordinary and leave your legacy. You’ll be part of a diverse, inclusive and supportive community that invests in your development, celebrates achievements and inspires you to Discover Your Calling. Together, we push boundaries, explore the uncharted and shape the future of luxury lifestyle experiences.<br>About Rosewood Doha:Rosewood Doha is a landmark destination inspired by Qatar’s coral reefs, bringing together ultra-luxury hospitality, residential living, culinary experiences, holistic wellness, differentiated retail and events within one integrated ecosystem. The property includes a 155-key hotel, 162 serviced apartments and 276 private residences, alongside a diverse collection of restaurants and lounges, expansive event spaces and curated lifestyle experiences. Our destination also houses Asaya, Qatar’s first members-only social wellness club, complemented by Rosewood’s signature Manor Club for Club Room and Suite guests. Since opening in July of 2025, Rosewood Doha has been recognized with multiple international and regional accolades, including distinctions from the Michelin Guide, Forbes Travel Guide and Qatar Tourism - reflecting the scale, ambition and standards of excellence behind the destination. As part of the global Rosewood Hotels & Resorts portfolio, the property represents a new generation of luxury that goes beyond traditional hospitality into lifestyle, community and experience-driven destinations.<br>Our Associate Experience:We believe exceptional work deserves exceptional care. At Rosewood Doha, we offer a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:A competitive salary and benefits package High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl A birthday day off (because your milestones matter!) Personalized development plans and continuous learning opportunities to support your career journey These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with us.<br>Your Role:Essential Duties and Responsibilities Ensure that all company minimum brand standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Contribute to the collective commitment of a unique guest experience - to create a sense of place. Support new members of the housekeeping team. Review guest requests prior to arrival and ensure that they are properly set up on a timely manner. Handle guests concerns and comments and find a proper resolution to ensure guest satisfaction. When on early shift, obtain the office and lost property keys from Security and prepare worksheets for the day (Room Attendants, Floor Porters and Floor Supervisors). Allocate check out rooms to early starters. Ensure all work assignments are distributed evenly and fairly. Ensure the white board in the housekeeping office is maintained with pertinent information. Issue Housekeeping associates with key cards ensuring the Key Log is correctly completed. Record all guests’ requests and ensure they are dealt with in a timely manner by the relevant Departments/Associates. All guest preferences to be recorded in Triton and Opera as appropriate. Follow up on guest complaints. Ensuring they are correctly documented, and all information passed on to Housekeeping Management. Prepare i Pod chart for following day and ensure adequate coverage for all areas within the Housekeeping Department. Ensure priority rooms are given back within 1 hour and inform Front Office when ready or reason to re-allocate. Deal with Lost Property enquiries and send credit card authorization forms. Ensure that all operation books and documents related to housekeeping are kept up to date. Compile weekly agency timesheets and daily hours. Ensure adequate copies are available for all Associates e.g. worksheets, handovers, etc. Print copy of due out list at 12pm and co-ordinate with Floor Housekeepers and Front Office. Display hospitality skills when dealing with guests and associates. Ensure Lost Property cupboard is kept in a tidy fashion. Deal with associate’s requests such as days off, Bank Holidays, vacation. Develop a Team spirit among the housekeeping department. Ensure room inspection program is being carried out efficiently. Ensure payroll system is kept updated. Schedule to be inputted weekly and report printed each Monday for approval by HOD. Report all disciplinary and grievance matters immediately to Director of Housekeeping/Assistant Director of Housekeeping. Liaise with Agencies to book or cancel associates and/or report sickness and absenteeism. Liaise with outside contractors i.e. window cleaner. Must respond to all guest requests in a prompt and courteous manner. Attend all departmental meetings if required. Attend training sessions both internal and external. Complete any special assignments directed by the Director of Housekeeping. Report all malfunctions on assigned floors to Engineering department. Follow up any reports taking further action if required. Ensure lost and found items are turned directly into Security and the lost property procedure followed.<br>Standard Responsibilities Comply and adhere to the Rosewood company policies. Take on other tasks in addition of the ones stated, in a reasonable framework. Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained. Model the company’s culture, vision, mission and core values at all times.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Responsible for all outdoor Restaurant and Bar areas. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant and bar/lounge..<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Monitors and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Verifies compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Verifies compliance with all applicable laws and regulations.<br>• Verifies compliance with food handling and sanitation standards.<br>• Verifies staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and verifies employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, verifies the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Verifies corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Verifies employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Verifies recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>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.<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, 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.</span> </div>

Additional Information<br><br>Job Number 26115234<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Accountable for the quality, consistency and production of the 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 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.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 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.<br><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met For Restaurant<br><br> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br><br>Establishing and Maintaining Restaurant Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>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.<br><br>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Leading Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Ensures and maintains the productivity level of employees.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Celebrates successes by publicly recognizing the contributions of team members.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Assists Executive Chef with all kitchen operations.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Observes service behaviors of employees and provides feedback to individuals.<br>• Strives to improve service performance.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Sets a positive example for guest relations.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Trains employees in safety procedures.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Manages payroll administration.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Participates in employee progress discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Participates in the development and implementation of corrective action plans.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluates results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>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.<br>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Additional Information<br><br>Job Number 26116130<br><br>Job Category Food and Beverage & Culinary<br><br>Location Ras Abu Abboud Street, Doha, Qatar, Qatar, 26662VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>职位概述<br><br>通过亲自执行任务展示创意烘焙和装饰才能，同时带领员工为所有区域准备始终如一的优质糕点。努力持续提高客人和员工的满意度，同时维持经营预算。领导团队培养和培训，以改善成效，同时维持既定标准。必须确保满足卫生和 食品标准。<br><br>求职者个人资料<br><br>教育和经验要求<br><br> 高中文凭或高中同等学历 (GED)；4 年厨房、餐饮或相关专业领域工作经验。<br><br>或者<br><br> 在经认可的大学取得烹饪术、酒店和餐厅管理或相关专业的两年制学位；2 年厨房、餐饮或相关专业领域工作经验。<br><br>核心工作活动<br><br>领导糕点厨师团队<br><br> 利用人际关系和沟通技巧来引导、影响和鼓励他人；倡导健全的财务/业务决策；表现出诚实/正直；以身作则。 监督和管理员工。管理所有日常运营。充分了解员工的职位，以便在员工缺勤时履行职责。 鼓励和建立团队成员之间的相互信任、尊重和合作。 树立榜样，示范适当的行为。 确保并保持员工的工作效率水平。 确保员工了解期望和因素。 与员工建立和保持开放的协作关系，并确保员工在团队内部也这样做。 征求员工反馈意见，采用“门户开放”政策，并审查员工满意度结果，以确定和解决员工的问题或疑虑。 领导轮班，同时根据要求的规格亲自制作食品并执行请求。 监督和协调备餐厨师和工作人员的活动。<br><br>确保满足烹饪标准和责任<br><br> 开发、设计或创建新的应用、想法、关系、系统或产品，包括艺术贡献。 认可优质的产品、展示和风味。 维护食品制作处理和适当的贮存标准。 维护食品采购、接收和储存标准。 支持餐饮配份和废料控制程序。 遵循所有食品的适当处理方法和温度。 监督糕点制作轮班运作，并确保遵守所有餐饮政策、标准和程序。 确保遵守所有适用的法律法规。 定期准备和烹饪或为特殊客人或场合准备和烹饪各种类型的食品。 检查生熟食品的质量，确保符合标准。 协助确定应如何呈现菜肴，并进行装饰性美食展示。<br><br>确保卓越的客户服务<br><br> 提供超越预期的服务，实现客户满意并保留客人。 管理日常运营，确保质量和标准，且每天满足客户的期望。 通过沟通和协助个人了解客人需求，并在需要时提供指导、反馈和个人辅导，改善服务质量。 为客户关系树立积极的榜样。 授权员工提供卓越的客户服务。 在所有部门会议期间强调客人满意度，并专注于持续的改进。 努力改善服务表现。<br><br>维护烹饪目标<br><br> 实现和超越目标，包括绩效目标、预算目标和团队目标等。 制定具体的目标和计划，以便优先考虑、组织和完成工作。 对员工进行安全程序培训，并监督其遵循防损政策的能力，以防止事故发生并控制成本。 根据预算采购适当的物资并管理库存。<br><br>支持培训和发展活动<br><br> 确保酒店政策被公平一致地执行，根据标准和当地运作程序（SOP 和 LSOP）完成惩戒程序和文件，并支持同事评议流程。 参与对员工进行菜谱培训，包括食材、制作方法和独特口味。. 审核人员编制，确保宾客服务、运营需求和财务目标均得以满足。 确保酒店政策得到公平一致的执行。 根据需要协助面试和聘用具备适当技能的团队成员。<br><br>其他责任<br><br> 通过电话、书面形式、电子邮件或亲自向主管、同事和下属提供信息。 分析信息和评估结果，以选择最佳解决方案并解决问题。 必要时将问题提请部门经理和人力资源部注意。 出席和参加所有相关会议。<br><br>万豪国际集团致力于成为提倡机会均等的雇主，欢迎所有求职者加入，并为其提供平等的就业机会。我们不懈努力营造工作环境，重视并赞美员工的独特背景。我们员工的文化、才能和经验相互融合共同作用，这正是我们最大的优势。我们承诺不会基于任何受保护特征而歧视他人，这类特征包括残疾、退伍军人身份或其他受到适用法律保护的特征。<br><br>在全球百余家备受认可的丽思卡尔顿酒店中，每位员工都力争为宾客缔造历久弥新的非凡体验－恒久隽永，难以忘怀。全球各地的酒店英才在此汇聚，匠心呈献终生难忘的珍贵时光，我们深信，创意灵感、贴心关怀和将心比心是我们走向成功的核心所在。<br><br>我们无时无刻不在超越酒店行业的要求、树立豪华服务的标杆，我们也为宾客悦享真诚关怀和舒心体验而深感自豪。<br><br>您的职责是始终以优雅风度用心提供周到服务，践行丽思卡尔顿“黄金标准”。黄金标准是丽思卡尔顿的品牌根基，指引我们一步步走向更好。正是这一品牌根基和文化理念使丽思卡尔顿一步步迈向成功，赢得了全球豪华酒店品牌佼佼者的声誉。加入丽思卡尔顿团队，学习我们的员工承诺、信条和服务准则，践行黄金标准，磨炼您的技能。我们在此承诺，每一位员工都将为选择这份事业和拥有出色同事感到自豪。<br><br>加入丽思卡尔顿，便是加入万豪国际集团的非凡品牌组合。从这里扬帆起航 ，发挥个人价值，追求 人生目标，融入 卓越国际团队，展现 真我风采。

Additional Information<br><br>Job Number 26116130<br><br>Job Category Food and Beverage & Culinary<br><br>Location Ras Abu Abboud Street, Doha, Qatar, Qatar, 26662VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>職位概述<br><br>透過親自執行任務展示創意烘焙和裝飾才能，同時帶領員工為所有區域準備始終如一的優質糕點。努力持續提高客人和員工的滿意度，同時維持經營預算。領導團隊培養和培訓，以改善成效，同時維持既定標準。必須確保滿足衛生和食品標準。<br><br>求職者個人資料<br><br>教育和經驗要求<br><br> 高中文憑或高中同等學歷 (GED)；4 年廚房、餐飲或相關專業領域工作經驗。<br><br>或者<br><br> 在經認可的大學取得烹飪術、酒店和餐廳管理或相關專業的兩年制學位；2 年廚房、餐飲或相關專業領域工作經驗。<br><br>核心工作活動<br><br>領導糕點廚師團隊<br><br> 利用人際關係和溝通技巧來引導、影響和鼓勵他人；宣導健全的財務/業務決策；表現出誠實/正直；以身作則。 監督和管理員工。管理所有日常運營。充分瞭解員工的職位，以便在員工缺勤時履行職責。 鼓勵和建立團隊成員之間的相互信任、尊重和合作。 樹立榜樣，示範適當的行為。 確保並保持員工的工作效率水準。 確保員工瞭解期望和因素。 與員工建立和保持開放的協作關係，並確保員工在團隊內部也這樣做。 徵求員工回饋意見，採用「門戶開放」政策，並審查員工滿意度結果，以確定和解決員工的問題或疑慮。 領導輪班，同時根據要求的規格親自製作食品並執行請求。 監督和協調備餐廚師和工作人員的活動。<br><br>確保滿足烹飪標準和責任<br><br> 開發、設計或創建新的應用、想法、關係、系統或產品，包括藝術貢獻。 認可優質的產品、展示和風味。 維護食品製作處理和適當的貯存標準。 維護食品採購、接收和儲存標準。 支援餐飲配份和廢料控制程序。 遵循所有食品的適當處理方法和溫度。 監督糕點製作輪班運作，並確保遵守所有餐飲政策、標準和程序。 確保遵守所有適用的法律法規。 定期準備和烹飪或為特殊客人或場合準備和烹飪各種類型的食品。 檢查生熟食品的品質，確保符合標準。 協助確定應如何呈現菜肴，並進行裝飾性美食展示。<br><br>確保卓越的客戶服務<br><br> 提供超越預期的服務，實現客戶滿意並保留客人。 管理日常運營，確保品質和標準，且每天滿足客戶的期望。 透過溝通和協助個人瞭解客人需求，並在需要時提供指導、回饋和個人輔導，改善服務品質。 為客戶關係樹立積極的榜樣。 授權員工提供卓越的客戶服務。 在所有部門會議期間強調客人滿意度，並專注於持續的改進。 努力改善服務表現。<br><br>維護烹飪目標<br><br> 實現和超越目標，包括績效目標、預算目標和團隊目標等。 制定具體的目標和計劃，以便優先考慮、組織和完成工作。 對員工進行安全程序培訓，並監督其遵循防損政策的能力，以防止事故發生並控制成本。 根據預算採購適當的物資並管理庫存。<br><br>支持培訓和發展活動<br><br> 確保酒店政策被公平一致地執行，根據標準和當地運作程序（SOP 和 LSOP）完成懲戒程序和存檔，並支援同事評議流程。 參與對員工進行菜譜培訓，包括食材、製作方法和獨特口味。. 審核人員編制，確保賓客服務、運營需求和財務目標均得以滿足。 確保酒店政策得到公平一致的執行。 根據需要協助面試和聘用具備適當技能的團隊成員。<br><br>其他責任<br><br> 透過電話、書面形式、電子郵件或親自向主管、同事和下屬提供資訊。 分析資訊和評估結果，以選擇最佳解決方案並解決問題。 必要時將問題提請部門經理和人力資源部注意。 出席和參加所有相關會議。<br><br>萬豪國際集團致力於成為平等提供就業機會的雇主，歡迎所有人並為其提供入職機會。我們積極營造包容的環境，尊重並讚揚各員工的獨特背景。我們的最大優勢在於全體員工豐富文化、才能和經驗的融合。我們承諾所有受法律保護之基礎上的零歧視，包括身障、退役身分或受其他適用法律保護的其他情況。<br><br>在全球百餘家備受認可的麗思卡 爾頓酒店中，每 位員工都力爭為賓客締造歷 久彌新的非凡體驗－恆久雋永，難以忘懷。全球各地的飯店英才在此匯聚，匠心呈獻終生難忘的珍貴時光，我們深信，創意靈感、貼心關懷和將心比心是我們走向成功的核心所在。<br><br>我們無時無刻不在超越飯店行業的要求、樹立豪華服務的標杆，我們也為賓客悅享真誠關懷和舒心體驗而深感自豪。<br><br>您的職責是始終以優雅風度用心提供周到服務，踐行麗思卡 爾頓「黃金標準」。黃金準則是麗思卡 爾頓的品牌根基，指引我們一步步 走向更好。正是這一品牌根基和文化理念使麗思卡 爾頓一步步 邁向成功，贏得了全球豪華飯店品牌佼佼者的聲譽。加入麗思卡 爾頓團隊，學習我們的員工承諾、信條和服務準則，實踐黃金雕準，磨練您的技能。我們在此承諾，每 一位員工都將為選擇這份事業和擁有出色同事感到自豪。<br><br>加入麗思卡 爾頓，便是加入萬豪國際集團的非凡品牌組合。從這裡 揚帆啟程，發揮個人價值，追求 人生目標，加入 卓越國際團隊，展現 真我風采。

Additional Information<br><br>Job Number 26106937<br><br>Job Category Food and Beverage & Culinary<br><br>Location Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>职位概述<br><br>负责厨房日常运作的总体成功。通过亲自执行任务展示烹饪技能，同时领导员工并管理所有与餐饮相关的职能。努力持续提高客人和员工的满意度，同时维持经营预算。监督所有厨房区域，以确保提供始终如一的优质产品。负责指导和培养员工，包括直属下属。必须确保满足卫生和 食品标准。<br><br>求职者个人资料<br><br>教育和经验要求<br><br> 高中文凭或高中同等学历 (GED)；4 年厨房、餐饮或相关专业领域工作经验。<br><br>或者<br><br> 在经认可的大学取得烹饪术、酒店和餐厅管理或相关专业的两年制学位；2 年厨房、餐饮或相关专业领域工作经验。<br><br>核心工作活动<br><br>确保满足烹饪标准和责任<br><br> 管理厨房轮班运作，并确保遵守所有餐饮政策、标准和程序。 每周估计日常备餐需求，且每天向厨房人员传达备餐需求。 协助行政总厨处理所有厨房运作和备餐。 定期准备和烹饪或为特殊客人或场合准备和烹饪各种类型的食品。 开发、设计或创建新的应用、想法、关系、系统或产品，包括艺术贡献。 协助确定应如何呈现菜肴，并进行装饰性美食展示。 维护食品采购、接收和储存标准。 确保符合食品处理和卫生标准。 在必要时履行厨房管理人员和员工的所有职责。 认可优质的产品、展示和风味。 确保遵守所有适用的法律法规。 遵循所有食品的适当处理方法和温度。 操作和维护所有部门设备并报告故障。 检查生熟食品的质量，确保符合标准。<br><br>领导厨房运作<br><br> 监督和协调备餐厨师和工作人员的活动。 领导轮班，同时根据要求的规格亲自制作食品并执行请求。 利用人际关系和沟通技巧来引导、影响和鼓励他人；倡导健全的财务/业务决策；表现出诚实/正直；以身作则。 鼓励和建立团队成员之间的相互信任、尊重和合作。 树立榜样，示范适当的行为。 保持员工的工作效率水平。 确保员工了解期望和因素。 与员工建立和保持开放的协作关系，并确保员工在团队内部也这样做。 确保酒店政策得到公平一致的执行。 根据每个职位的工作描述，传达绩效预期。 认可成功业绩并实现预期的结果。<br><br>确保卓越的客户服务<br><br> 提供超越预期的服务，实现客户满意并保留客人。 管理日常运营，确保质量和标准，且每天满足客户的期望。 为客户关系树立积极的榜样。 授权员工提供卓越的客户服务。 与客人互动并获得对产品质量和服务水准的反馈。 处理客人的问题和投诉。<br><br>维护烹饪目标<br><br> 实现和超越目标，包括绩效目标、预算目标和团队目标等。 制定具体的目标和计划，以便优先考虑、组织和完成工作。 利用劳动管理系统，有效安排业务需求并跟踪员工的时间和出勤情况。 培训员工安全程序。<br><br>管理和开展人力资源活动<br><br> 识别他人的发展需求，并指导、辅导或以其他方式帮助他人提升知识或技能。 通过沟通和协助个人了解客人需求，并在需要时提供指导、反馈和个人辅导，改善服务质量。 参与员工绩效评估流程，并根据需要提供反馈。 必要时将问题提请部门经理和人力资源部注意。<br><br>其他责任<br><br> 通过电话、书面形式、电子邮件或亲自向主管、同事和下属提供信息。 分析信息和评估结果，以选择最佳解决方案并解决问题。 出席和参加所有相关会议。<br><br>万豪国际集团致力于成为提倡机会均等的雇主，欢迎所有求职者加入，并为其提供平等的就业机会。我们不懈努力营造工作环境，重视并赞美员工的独特背景。我们员工的文化、才能和经验相互融合共同作用，这正是我们最大的优势。我们承诺不会基于任何受保护特征而歧视他人，这类特征包括残疾、退伍军人身份或其他受到适用法律保护的特征。<br><br>万豪酒店潜心钻研待客之道，把握每一次创新机会，为五湖四海的宾客呈献似曾相识的舒心体验。成为万豪酒店的非凡待客师，传承“时刻展现卓然待客之道”的服务理念。想宾客之所想，用真诚周到的服务延续并发扬我们的品牌传统。作为全球酒店业的榜样，万豪酒店诚挚欢迎您的加入，丰富机遇待您发掘。加入万豪酒店，便是加入万豪国际集团的非凡品牌组合。从这里扬帆起航 ，发挥个人价值，追求 人生目标，融入 卓越国际团队，展现 真我风采。<br><br>JW 万豪酒店是万豪国际集团旗下的奢华酒店品牌，在全球各大城市和度假胜地拥有 100 多间酒店及度假酒店。JW 坚持以人为本的品牌文化，深信员工是我们的立足之本，有了快乐的员工，才有满意的宾客。JW 万豪酒店的员工自信、创新、真诚、敏悟，传承了万豪国际集团创始人 J. Willard Marriott（与品牌同名）的卓越品质。欢迎加入我们，成为 JW 万豪大家庭的一员，体验不同以往的工作氛围，在多元化环境中感受同事情谊。JW 为员工提供培训、发展、认可的机会，让您在注重整体健康的豪华环境中尽情挥洒工作热情。超凡待客之道源于员工关怀之道。这就是 JW 非凡款待。加入 JW 万豪酒店，便是加入万豪国际集团的非凡品牌组合。从这里扬帆起航 ，发挥个人价值，追求 人生目标，融入 卓越国际团队，展现 真我风采。

Additional Information<br><br>Job Number 26106937<br><br>Job Category Food and Beverage & Culinary<br><br>Location Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>職位概述<br><br>負責廚房日常運作的總體成功。透過親自執行任務展示烹飪技能，同時領導員工並管理所有與餐飲相關的職能。努力持續提高客人和員工的滿意度，同時維持經營預算。監督所有廚房區域，以確保提供始終如一的優質產品。負責指導和培養員工，包括直屬下屬。必須確保滿足衛生和食品標準。<br><br>求職者個人資料<br><br>教育和經驗要求<br><br> 高中文憑或高中同等學歷 (GED)；4 年廚房、餐飲或相關專業領域工作經驗。<br><br>或者<br><br> 在經認可的大學取得烹飪術、酒店和餐廳管理或相關專業的兩年制學位；2 年廚房、餐飲或相關專業領域工作經驗。<br><br>核心工作活動<br><br>確保滿足烹飪標準和責任<br><br> 管理廚房輪班運作，並確保遵守所有餐飲政策、標準和程序。 每週估計日常備餐需求，且每天向廚房人員傳達備餐需求。 協助行政總廚處理所有廚房運作和備餐。 定期準備和烹飪或為特殊客人或場合準備和烹飪各種類型的食品。 開發、設計或創建新的應用、想法、關係、系統或產品，包括藝術貢獻。 協助確定應如何呈現菜肴，並進行裝飾性美食展示。 維護食品採購、接收和儲存標準。 確保符合食品處理和衛生標準。 在必要時履行廚房管理人員和員工的所有職責。 認可優質的產品、展示和風味。 確保遵守所有適用的法律法規。 遵循所有食品的適當處理方法和溫度。 操作和維護所有部門設備並報告故障。 檢查生熟食品的品質，確保符合標準。<br><br>領導廚房運作<br><br> 監督和協調備餐廚師和工作人員的活動。 領導輪班，同時根據要求的規格親自製作食品並執行請求。 利用人際關係和溝通技巧來引導、影響和鼓勵他人；宣導健全的財務/業務決策；表現出誠實/正直；以身作則。 鼓勵和建立團隊成員之間的相互信任、尊重和合作。 樹立榜樣，示範適當的行為。 保持員工的工作效率水準。 確保員工瞭解期望和因素。 與員工建立和保持開放的協作關係，並確保員工在團隊內部也這樣做。 確保酒店政策得到公平一致的執行。 根據每個職位的工作描述，傳達績效預期。 認可成功業績並實現預期的結果。<br><br>確保卓越的客戶服務<br><br> 提供超越預期的服務，實現客戶滿意並保留客人。 管理日常運營，確保品質和標準，且每天滿足客戶的期望。 為客戶關係樹立積極的榜樣。 授權員工提供卓越的客戶服務。 與客人互動並獲得對產品品質和服務水準的回饋。 處理客人的問題和投訴。<br><br>維護烹飪目標<br><br> 實現和超越目標，包括績效目標、預算目標和團隊目標等。 制定具體的目標和計劃，以便優先考慮、組織和完成工作。 利用勞動管理系統，有效安排業務需求並跟蹤員工的時間和出勤情況。 培訓員工安全程序。<br><br>管理和開展人力資源活動<br><br> 識別他人的發展需求，並指導、輔導或以其他方式幫助他人提升知識或技能。 透過溝通和協助個人瞭解客人需求，並在需要時提供指導、回饋和個人輔導，改善服務品質。 參與員工績效評估流程，並根據需要提供回饋。 必要時將問題提請部門經理和人力資源部注意。<br><br>其他責任<br><br> 透過電話、書面形式、電子郵件或親自向主管、同事和下屬提供資訊。 分析資訊和評估結果，以選擇最佳解決方案並解決問題。 出席和參加所有相關會議。<br><br>萬豪國際集團致力於成為平等提供就業機會的雇主，歡迎所有人並為其提供入職機會。我們積極營造包容的環境，尊重並讚揚各員工的獨特背景。我們的最大優勢在於全體員工豐富文化、才能和經驗的融合。我們承諾所有受法律保護之基礎上的零歧視，包括身障、退役身分或受其他適用法律保護的其他情況。<br><br>萬豪酒店潛心鑽研待客之道，把握每一次創新機會，為各方的賓客呈獻似曾相識的舒心體驗。成為萬豪酒店的非凡待客師，傳承「時刻展現卓然待客之道」的服務理念。設身處地為賓客著想，用真誠周到的服務延續並發揚我們的品牌傳統。作為全球飯店業的榜樣，萬豪酒店誠摯歡迎您的加入，豐富機遇待您發掘。加入萬豪酒店，便是加入萬豪國際集團的非凡品牌組合。從這裡 揚帆啟程，發揮個人價值，追求 人生目標，加入 卓越國際團隊，展現 真我風采。<br><br>JW 萬豪酒店是萬豪國際集團旗下的奢華飯店品牌，在全球各大城市和知名度假勝地擁有 100 多間飯店及度假飯店。JW 堅持以人為本的品牌文化，深信員工是我們的立足之本，有了快樂的員工，才有滿意的賓客。JW 萬豪酒店的員工自信、創新、真誠、敏悟，傳承了萬豪國際集團創始人 J. Willard Marriott（與品牌同名）的優秀品質。歡迎加入我們，成為 JW 萬豪大家庭的一員，體驗不同以往的工作氛圍，在多元化環境中感受同事情誼。超凡待客之道源於員工關懷之道。這就是 JW 為員工提供培訓、發展、肯定的機會，讓您在注重整體健康的豪華環境中盡情揮灑工作激情。這就是 JW 非凡款待。加入 JW 萬豪酒店，便是加入萬豪國際集團的非凡品牌組合。從這裡 揚帆啟程，發揮個人價值，追求 人生目標，加入 卓越國際團隊，展現 真我風采。

Additional Information<br><br>Job Number 26110727<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.<br><br>CANDIDATE PROFILE<br><br>Education And Experience<br><br> High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Assisting in Leading Kitchen Operations for Property<br><br> Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff.<br><br>Setting and Maintaining Goals for Culinary Function and Activities<br><br> Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards.<br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br><br>Ensuring Exceptional Customer Service<br><br> Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br><br>Managing and Conducting Human Resource Activities<br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br><br>Additional Responsibilities<br><br> Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems.<br><br>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.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>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.<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Specialist - Facilities Management (Soft Services &amp; HSE)<br> <strong>Job Details</strong><br> <strong>Position Title: Specialist - Facilities Management (Soft Services &amp; HSE)<br> Reports To: Head – Technical Facilities<br> Division: Facilities Management<br> Department: Operations and Services</strong><br> <strong>Job Purpose</strong><br> <strong>The Facilities Management Specialist supports the delivery of reliable, compliant, and cost-effective facilities and services across one or multiple sites in Qatar</strong><br> <strong>Reporting to the Head of Technical Facilities, the role coordinates daily maintenance operations, work orders, vendor and subcontractor activities, procurement support, and client reporting</strong><br> <strong>Key Accountabilities</strong><ul><li><strong>Manage and track work orders, ensuring appropriate prioritisation, assignment, follow-up, and closure, with clear updates provided to requestors and stakeholders. </strong></li><li><strong>Coordinate day-to-day building maintenance activities, including HVAC, electrical, plumbing, fire and life safety systems, pumps, generators, and UPS systems where applicable, to ensure continuity of operations and adherence to site procedures. </strong></li><li><strong>Plan, schedule, and monitor preventive maintenance activities. Maintain service reports, checklists, and asset history records to support audit readiness. </strong></li><li><strong>Coordinate external vendors and subcontractors, including scope clarification, site access, permits to work where required, supervision, verification of completed work, and punch-list closeout. </strong></li><li><strong>Support procurement activities by raising service and material requests, collecting and tabulating quotations, coordinating technical clarifications, and following purchase order and approval workflows. </strong></li><li><strong>Assist with contract administration, planned maintenance completion, and service deliverables. Support the preparation of variations, renewal inputs, and supporting evidence. </strong></li><li><strong>Conduct routine site inspections and condition assessments. Issue corrective actions, track risks and recurring issues, and verify closeout. </strong></li><li><strong>Maintain QA/QC and technical documentation, including method statements, inspection checklists, test results, as-built records, and O&amp;M manuals where applicable, to support quality benchmarks and handover. </strong></li><li><strong>Support QHSE and Integrated Management System requirements by coordinating toolbox talks, ensuring permit-to-work compliance, supporting incident and near-miss reporting, and maintaining required safety records and training logs. </strong></li><li><strong>Support mobilisation, demobilisation, and moves, additions, and changes, including site readiness, service activation, inventory checks, access coordination, and closeout documentation. </strong></li><li><strong>Track invoices, delivery notes, and service completion certificates. Support cost control by monitoring consumption and expenditure against budget and highlighting variances to the Operations Manager. </strong></li><li><strong>Prepare periodic client and internal reports, including work-order metrics, KPI dashboards, vendor performance, issue logs, and preventive maintenance compliance. Support meeting minutes and action tracking as required. </strong></li></ul><strong>Communications and Working Relationships</strong><br> <strong>Internal</strong><ul><li><strong>Head of Technical Facilities </strong></li><li><strong>Director of Operations and Services </strong></li><li><strong>Function heads across the organisation </strong></li><li><strong>Relevant committees </strong></li></ul><strong>External</strong><ul><li><strong>Client representatives </strong></li><li><strong>Site supervisors and technicians </strong></li><li><strong>MEP subcontractors </strong></li><li><strong>Suppliers </strong></li><li><strong>Consultants, where applicable </strong></li><li><strong>Security </strong></li><li><strong>IT </strong></li><li><strong>QHSE and EH&amp;S teams </strong></li></ul><strong>Context, Work Environment and Decision-Making Authority</strong><ul><li><strong>The role is primarily site-based, supporting facilities and service-delivery activities across assigned locations and liaising with internal and external stakeholders as required. </strong></li><li><strong>Work is carried out in a mixed environment comprising office and operational areas, with routine adherence to site access controls, safety requirements, and company procedures. </strong></li><li><strong>Uses judgement to coordinate day-to-day priorities, support issue resolution, and maintain accurate records and updates within agreed processes and service expectations. </strong></li><li><strong>Escalates non-routine matters and decisions with material safety, operational, contractual, or financial implications to the appropriate manager for direction or approval. </strong></li></ul><br> <br> <br> <br> <br> <br> <br> <br> <br> <strong>Qualifications, Experience and Skills</strong><br> <strong>Required Qualifications and Experience</strong><ul><li><strong>Bachelor’s degree in Facilities Management, Electrical or Mechanical Engineering, Building Services, or a related field. </strong></li><li><strong>5–8+ years of experience in facilities operations or coordination, MEP maintenance administration, property management, or a related role. </strong></li><li><strong>Good working knowledge of building services and maintenance concepts, including HVAC, electrical, plumbing, and fire and life safety systems, with the ability to coordinate technical support. </strong></li><li><strong>Hands-on experience using work-order systems and maintaining accurate service records. </strong></li><li><strong>Ability to interpret basic drawings, floor plans, maintenance procedures, and HSE documentation, with strong attention to detail. </strong></li><li><strong>Strong customer service and coordination skills, with the ability to manage multiple priorities and work effectively with technicians, vendors, and clients. </strong></li><li><strong>Proficiency in Microsoft Office, including Excel, Word, and Outlook, with the ability to prepare clear reports, trackers, and KPI summaries. </strong></li><li><strong>Awareness of QHSE practices, including permit-to-work processes and risk assessments, and willingness to complete required site safety training. </strong></li><li><strong>IOSH qualification preferred. </strong></li><li><strong>NEBOSH qualification. </strong></li></ul><strong>Preferred Qualifications and Experience</strong><ul><li><strong>Facilities or maintenance certifications, such as IFMA FMP, CFM, or BOMI, and/or applicable safety training such as OSHA 10 or OSHA 30. </strong></li><li><strong>Experience supporting multi-site facilities management operations and/or MEP projects, including fit-out, EPC, refurbishment, or handover support. </strong></li><li><strong>Exposure to procurement, vendor negotiation support, invoice verification, and basic budget tracking. </strong></li><li><strong>Experience maintaining QA/QC, inspection, and handover documentation, including as-built drawings, O&amp;M manuals, and asset registers, with audit-ready recordkeeping. </strong></li><li><strong>Knowledge of sustainability practices, including energy management and waste diversion, and/or familiarity with local authority and regulatory coordination in Qatar, where applicable. </strong></li></ul><strong>Skills and Competencies</strong><ul><li><strong>Organisational skills: Ability to prioritise competing requests and follow through to closure. </strong></li><li><strong>Problem-solving: Ability to troubleshoot issues, gather relevant facts, and coordinate appropriate resources. </strong></li><li><strong>Vendor management: Ability to communicate expectations, verify completion, and maintain accurate documentation. </strong></li><li><strong>Attention to detail: Accurate recordkeeping and maintenance of safety checklists and compliance documentation. </strong></li><li><strong>Collaboration: Ability to work effectively with occupants, IT, security, EH&amp;S teams, and external partners</strong></li></ul><br>With over 90 years' combined experience, NES Fircroft (NES) is proud to be the world's leading engineering staffing provider spanning the Oil &amp; Gas, Power &amp; Renewables, Chemicals, Construction &amp; Infrastructure, Life Sciences, Mining and&nbsp;Manufacturing&nbsp;sectors worldwide. With more than 80 offices in 45 countries, we are able to provide our clients with the engineering and technical expertise they need, wherever and whenever it is needed. We offer contractors far more than a traditional recruitment service, supporting with everything from securing visas and work permits, to providing market-leading benefits packages and accommodation, ensuring they are safely and compliantly able to support our clients. <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>• 5 Star Luxury Resort Experience<br>CORE WORK ACTIVITIES<br>Assisting in Leading Kitchen Operations for Property<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> About the job QA/QC Manager <p>Job Title QA/QC Manager</p><br> <p>Section QA/QC Division Major Projects</p><br> <p>Department QA/QC Reports to Chief Major Projects Officer</p><br> <p>JOB PURPOSE</p><br> <p>This role is responsible for leading and managing the QA/QC Department within Major Projects, ensuring the</p><br> <p>effective development, coordination, implementation, execution, and control of quality activities in alignment</p><br> <p>with the Company's strategy, commitments, and goals. The position oversees multi-disciplinary teams,</p><br> <p>including Section Heads, Engineers, Coordinators, Supervisors, and Inspectors, to deliver QA/QC governance</p><br> <p>and Project support in accordance with Company requirements.</p><br> <p>The role is strongly focused on managing the QA/QC team, providing direction for technical problem-solving,</p><br> <p>decision-making, and portfolio analysis through innovative and analytical approaches. The role-holder is</p><br> <p>accountable for driving compliance with Project quality requirements while promoting and ensuring</p><br> <p>adherence to Company Occupational Health &amp; Safety, Environmental, Energy, and Quality systems and</p><br> <p>standards</p><br> <p>KEY ACCOUNTABILITIES</p><br> <p>Management Systems</p><br> <p>Awareness of Company Integrated Management Systems (Quality; Environment; Occupational Health &amp;</p><br> <p>Safety; Responsible Care; &amp; Energy Management Systems and IFA Product Stewardship)</p><br> <p>Comply with all the relevant policies and procedures of Company Integrated Management Systems.</p><br> <p>Ensure that Company and Project HSEQ requirements take the highest priority and actively implemented</p><br> <p>in Project Day to day activities.</p><br> <p>Company Strategy</p><br> <p>Awareness of Company Vision, Mission, Strategic Map &amp; Core Values.</p><br> <p>Support to Senior Management</p><br> <p>Support the Chief Major Projects Officer by overseeing and managing all QA/QC activities.</p><br> <p>Assist the Chief Major Projects Officer in reviewing Project Team lessons learned and in finalizing the</p><br> <p>Lessons Learned Report.</p><br> <p>Adherence</p><br> <p>Awareness of Company and Major Projects specific HSE requirements and compliance with all relevant</p><br> <p>policies and procedures of Company Integrated Management Systems, Major Projects and the relevant</p><br> <p>Authorities</p><br> <p>Awareness of Company and Major Projects specific Quality requirements and compliance with all relevant</p><br> <p>policies and procedures</p><br> <p>Ensure full implementation and adherence to the HSE Regulations and proper follow up of the HSE</p><br> <p>Procedures and Instructions in all areas of Work</p><br> <p>Managing Activities:</p><br> <p>KEY ACCOUNTABILITIES</p><br> <p>1. QA/QC Leadership &amp; Strategy</p><br> <p>Lead the overall Quality Assurance and Quality Control function across all phases of the project:</p><br> <p>engineering, procurement, construction, and commissioning.</p><br> <p>Ensure full implementation of EPCC Contract requirements, Project specific Quality Management</p><br> <p>System/Plan.</p><br> <p>Support the Chief Major Projects Officer in all QA/QC matters and report deviations, risks, and</p><br> <p>improvement opportunities.</p><br> <p>Promote a culture of quality, compliance, and continuous improvement across the project team and</p><br> <p>contractors.</p><br> <p>2. Quality Surveillance Across Project Phases</p><br> <p>Oversee and conduct quality surveillance during:</p><br> <p>o Engineering: Ensure design deliverables meet quality standards and contractual</p><br> <p>requirements.</p><br> <p>o Procurement: Verify quality controls in material requisitions, vendor selection, inspection</p><br> <p>planning, and fabrication.</p><br> <p>o Construction: Monitor site activities for compliance with ITPs, method statements, and</p><br> <p>specifications.</p><br> <p>o Commissioning: Ensure systems are tested and verified in accordance with approved quality</p><br> <p>protocols.</p><br> <p>Review and follow the EPCC Contractor's Quality Gates Process to ensure engineering development</p><br> <p>aligns with project quality assurance requirements.</p><br> <p>3. Quality Audit Planning &amp; Execution</p><br> <p>Develop and implement a Project Quality Audit Plan covering internal teams, EPCC Contractor, and</p><br> <p>Subcontractors.</p><br> <p>Conduct scheduled and unscheduled audits, including:</p><br> <p>o Internal Project Team audits</p><br> <p>o EPCC Contractor audits</p><br> <p>o Subcontractor and vendor audits</p><br> <p>Prepare audit documentation (notifications, agendas, checklists, reports).</p><br> <p>Maintain an Audit Report Register to track non-conformances, observations, and agreed actions.</p><br> <p>Follow up on audit findings and ensure timely closure of recommendations.</p><br> <p>4. Procedure Review &amp; Compliance</p><br> <p>Review and approve Project Procedures to ensure they incorporate adequate QA/QC requirements.</p><br> <p>Ensure procedures are aligned with the EPCC Contract, PIM, and Company standards.</p><br> <p>Monitor implementation of procedures across all project phases and stakeholders.</p><br> <p>5. Contract &amp; Risk Management</p><br> <p>Follow up with EPCC Contractor on interpretation and implementation of EPCC Contract documents</p><br> <p>related to quality.</p><br> <p>Identify, report, and track quality-related risks within the QA/QC domain.</p><br> <p>Focal point (Risk Manager) for managing the Project Risk Management process including but not</p><br> <p>limited to development and establishment of Project Risk Register and its monthly update.</p><br> <p>KEY ACCOUNTABILITIES</p><br> <p>6. Quality Control Oversight</p><br> <p>Oversee all QC activities at site and vendor/subcontractor locations during equipment fabrication and</p><br> <p>delivery.</p><br> <p>Manage and allocate QC inspectors to ensure timely execution of inspections and RFIs.</p><br> <p>Ensure compliance with approved ITPs and monitor adherence throughout the project lifecycle.</p><br> <p>Review and approve inspection reports, expediting reports, and inspection notifications.</p><br> <p>7. Procurement Quality Control</p><br> <p>Liaise with Procurement to embed quality requirements in material requisitions, technical bid</p><br> <p>evaluations, and purchase orders.</p><br> <p>Review EPCC Contractor tender documents to confirm inclusion of technical specifications and quality</p><br> <p>requirements.</p><br> <p>Coordinate inspection visits to vendor facilities and manage inspection schedules and logistics.</p><br> <p>Review expediting reports and manage fabrication defects, ensuring timely resolution and</p><br> <p>documentation.</p><br> <p>8. Non-Conformance &amp; Deviation Management</p><br> <p>Review NCRs submitted by EPCC Contractors and Subcontractors for technical feasibility and</p><br> <p>contractual impact.</p><br> <p>Coordinate with engineering teams to evaluate NCRs and recommend corrective actions.</p><br> <p>Manage Negative Variation Orders for non-conformance-related costs.</p><br> <p>Review and approve deviation requests, concession requests, and material selection changes.</p><br> <p>Track closure of NCRs and verify implementation of corrective actions.</p><br> <p>9. Construction Quality Monitoring</p><br> <p>Continuously monitor construction activities to ensure correct interpretation and execution of</p><br> <p>technical documents.</p><br> <p>Verify construction works are performed in accordance with approved ITPs and meet quality and</p><br> <p>safety standards.</p><br> <p>Ensure timely identification and resolution of quality issues during construction.</p><br> <p>10. Mechanical Completion Oversight</p><br> <p>Lead the mechanical completion process, ensuring systems and components are installed, tested,</p><br> <p>and documented per contract requirements.</p><br> <p>Oversee punch list generation, classification (A/B/C), and closure in coordination with EPCC</p><br> <p>Contractor and Company teams.</p><br> <p>Ensure readiness for pre-commissioning and commissioning by verifying completion of quality related</p><br> <p>deliverables.</p><br> <p>11. Site &amp; Equipment Preservation</p><br> <p>Ensure proper preservation of equipment, spare parts, and tools at site per EPCC Contract and</p><br> <p>manufacturer recommendations.</p><br> <p>Monitor environmental conditions, storage practices, and handling procedures.</p><br> <p>Coordinate inspection of equipment upon arrival and during storage, ensuring compliance with</p><br> <p>preservation protocols.</p><br> <p>12. Inspection Test Plan (ITP) &amp; RFI Management</p><br> <p>Ensure all site activities are executed in accordance with approved ITPs.</p><br> <p>Monitor and verify completion of inspection hold points, witness points, and review points.</p><br> <p>Oversee the RFI process, ensuring timely submission, review, and closure.</p><br> <p>Maintain RFI logs and ensure traceability of inspection outcomes.</p><br> <p>13. Subcontractor Coordination &amp; Technical Review</p><br> <p>Review quality-related reports from EPCC Contractor and Subcontractors, including inspection</p><br> <p>summaries and test results.</p><br> <p>Coordinate with engineering teams to evaluate technical implications and recommend corrective</p><br> <p>actions.</p><br> <p>Ensure timely implementation and verification of rectification measures.</p><br> <p>14. Reporting &amp; Continuous Improvement</p><br> <p>Provide inputs to monthly progress reports, Steering Committee updates, and Board presentations.</p><br> <p>Support the Chief Major Projects Officer in reviewing and finalizing Lessons Learned reports.</p><br> <p>Promote continuous improvement initiatives and ensure lessons learned are captured and applied</p><br> <p>across the project.</p><br> <p>Project Progress and Planning:</p><br> <p>Follow up for the timely closure of Project quality audit findings.</p><br> <p>Follow up for progress of all QA/QC activities.</p><br> <p>Project Information Manual (PIM):</p><br> <p>Shall ensure Project Close Out with EPCC Contractor in line with PIM and Project Procedures</p><br> <p>Initiate 'Project Changes' affecting his function/ discipline in accordance with the Project Information</p><br> <p>Manual</p><br> <p>Shall document and submit Lessons Learned in accordance with relevant PIM procedure</p><br> <p>Initiate discipline specific 'Principal Decisions' in accordance with relevant PIM procedure.</p><br> <p>EDUCATIONAL QUALIFICATION &amp; EXPERIENCE</p><br> <p>Qualification Required Technical Non-Technical</p><br> <p>Higher Secondary School (12 years)</p><br> <p>Diploma (12+2 years)</p><br> <p>Advanced Diploma/Equivalent (12+3 years)</p><br> <p>Bachelor's Degree (12+4 years)</p><br> <p>Professional Certification (Please specify)</p><br> <p>Other Qualification (Please specify)</p><br> <p>Remarks</p><br> <p>QA/QC Manager shall possess at least 10 years of relevant work experience in similar major expansion</p><br> <p>projects out of which he/she shall be in leadership role in at least 5 years.</p><br> <br> <br> </div>