branch manager Jobs in Qatar

<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 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>