Chef Jobs in Qatar

POSITION OBJECTIVE<br><br>A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations<br><br>Key Responsibilities<br><br> Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results.<br><br>General<br><br> Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Application Deadline: 31 August 2026Department: Food & Beverage Location: Qatar - Doha<br><br>Description<br><br>The Candidate must be a Lebanese National<br><br>The Restaurant General Manager is responsible for leading all operational, commercial, and guest experience aspects of the hotel’s flagship Lebanese restaurant. This role demands a balance of 5-star luxury service standards (e.g., Forbes) with traditional Levantine hospitality.<br><br>The ideal candidate brings deep culinary knowledge of authentic Lebanese/Middle Eastern dining, a proven track record in P&L management, exceptional team leadership, and the finesse to build lasting relationships with high-profile guests, locals, and international travelers.<br><br><br>Key Responsibilities<br><br>1. Operational Excellence & Luxury Standards Oversee day-to-day front-of-house (FOH) operations and collaborate closely with the Lebanese Executive Chef to ensure seamless back-of-house (BOH) alignment.<br><br>Maintain rigorous 5-star hotel service standards across all touchpoints (greeting, mezza presentation, traditional tableside service, shisha service if applicable, and departure).<br><br>Ensure full compliance with hotel SOPs, local food safety regulations, and HACCP standards.2. Financial & Business Management Take full accountability for the restaurant’s P&L, budget forecasting, revenue generation, and cost control (food, beverage, labor).<br><br>Drive revenue through strategic marketing, seasonal promotions (e.g., Ramadan, Levantine food festivals), yield management, and corporate/private event bookings.<br><br>Analyze sales data, guest footfall, and average check sizes to optimize menu engineering and profitability.<br><br>3. Guest Experience & Relationship Building Act as the ambassador of the venue, personally greeting regular guests, VIPs, and dignitaries to foster a warm, authentic, and memorable environment.<br><br>Proactively resolve guest feedback and ensure service recovery meets 5-star standards.<br><br>Cultivate local guest loyalty while capitalizing on hotel room guest capture rates.<br><br>4. Leadership & Cultural Heritage Lead, mentor, and inspire a multicultural team, instilling a deep appreciation for authentic Lebanese food, beverage history (including Arak and Levantine wines), and hospitality traditions.<br><br>Conduct regular training programs focusing on menu knowledge, upsell techniques, tableside etiquette, and luxury service protocols.<br><br>Manage staff scheduling, performance reviews, succession planning, and talent retention.<br><br><br><br>Skills, Knowledge and Expertise<br><br>The Candidate must be a Lebanese National

Job Location:<br><br>Souq Waqif Boutique Hotel By Tivoli<br><br>Overview<br><br>Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.<br><br>You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.<br><br>Qualifications<br><br> College diploma in Hotel Management or related field Previous experience in Food & Beverage/Restaurant operation Passion for leadership and teamwork Eye for detail to achieve operational excellence Excellent guest service skills<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel — it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club—our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool—The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>At Ned's Club, every detail matters. As the exclusive members' club within The Ned Doha, we pride ourselves on creating unforgettable dining and social experiences through warm, genuine hospitality and impeccable service.<br><br>We're looking for an experienced and passionate Assistant Restaurant Manager to support the daily operations of Ned's Club, lead a high-performing team, and ensure every member and guest enjoys a seamless, personalized experience.<br><br>If you're a natural leader who thrives in a fast-paced luxury environment and is committed to creating memorable moments, we'd love to meet you.<br><br>What You’ll Be Doing:<br><br>Support the Restaurant Manager in overseeing the daily operations of Ned's Club. Lead, coach, and inspire the front-of-house team to consistently deliver exceptional service. Build meaningful relationships with members, ensuring every visit feels personal and memorable. Maintain the highest standards of service, presentation, cleanliness, and attention to detail. Handle guest and member feedback with professionalism, care, and a solutions-focused approach. Collaborate closely with the kitchen and bar teams to ensure smooth and efficient service. Assist in managing staffing, training, scheduling, and performance to foster a positive team culture. Contribute to achieving financial and operational goals through effective leadership and commercial awareness. <br><br>What we’re looking for:<br><br>Previous experience as an Assistant Restaurant Manager or in a similar leadership role within a luxury hotel, private members' club, or high-end restaurant. A genuine passion for hospitality and creating memorable guest experiences. Strong leadership, coaching, and team development skills. Excellent communication and interpersonal abilities. A hands-on approach with exceptional attention to detail. Confidence in building lasting relationships with members and guests. Flexibility to work evenings, weekends, and public holidays. <br><br>What’s In It for You?<br><br>Competitive Tax-free salary Company-provided accommodation and transportation21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>If you're ready to lead with confidence, inspire your team, and create extraordinary experiences for our members, we'd love to hear from you.<br><br>#Assistant Restaurant Manager #F&B #luxuryhospitality #Doha Jobs #The Ned Doha

About The Ned Doha:<br><br>Housed within Doha’s iconic former Ministry of Interior building, The Ned Doha is not just a hotel — it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.<br><br>With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned’s Club—our private members’ club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool—The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.<br><br>The Role:<br><br>At Ned's Club, every detail matters. As the exclusive members' club within The Ned Doha, we pride ourselves on creating unforgettable dining and social experiences through warm, genuine hospitality and impeccable service.<br><br>We're looking for an experienced and passionate Assistant Restaurant Manager to support the daily operations of Ned's Club, lead a high-performing team, and ensure every member and guest enjoys a seamless, personalized experience.<br><br>If you're a natural leader who thrives in a fast-paced luxury environment and is committed to creating memorable moments, we'd love to meet you.<br><br>What You’ll Be Doing:<br><br>Support the Restaurant Manager in overseeing the daily operations of Ned's Club. Lead, coach, and inspire the front-of-house team to consistently deliver exceptional service. Build meaningful relationships with members, ensuring every visit feels personal and memorable. Maintain the highest standards of service, presentation, cleanliness, and attention to detail. Handle guest and member feedback with professionalism, care, and a solutions-focused approach. Collaborate closely with the kitchen and bar teams to ensure smooth and efficient service. Assist in managing staffing, training, scheduling, and performance to foster a positive team culture. Contribute to achieving financial and operational goals through effective leadership and commercial awareness. <br><br>What we’re looking for:<br><br>Previous experience as an Assistant Restaurant Manager or in a similar leadership role within a luxury hotel, private members' club, or high-end restaurant. A genuine passion for hospitality and creating memorable guest experiences. Strong leadership, coaching, and team development skills. Excellent communication and interpersonal abilities. A hands-on approach with exceptional attention to detail. Confidence in building lasting relationships with members and guests. Flexibility to work evenings, weekends, and public holidays. <br><br>What’s In It for You?<br><br>Competitive Tax-free salary Company-provided accommodation and transportation21 calendar days annual leave and 11 paid public holidays Sick leave benefits as per Qatar Labour Law Private Medical Insurance for self End of Service benefits Complimentary meals at Neddy’s, our team restaurant (breakfast, lunch & dinner) Exclusive hotel and dining rates for you, your family, and friends Outstanding learning, development, and career progression opportunities Reward and recognition programmes The opportunity to work in one of Doha’s most iconic lifestyle destinations<br><br>Our Culture<br><br>At The Ned Doha, we go beyond celebrating diversity—we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.<br><br>If you're ready to lead with confidence, inspire your team, and create extraordinary experiences for our members, we'd love to hear from you.<br><br>#Assistant Restaurant Manager #F&B #luxuryhospitality #Doha Jobs #The Ned Doha

Operational Management<br><br> Ensure all customers are served in accordance with brand standards and actively seek opportunities to grow the business. Maintain full accountability for ensuring all team members possess complete product knowledge. Act as a brand ambassador, ensuring all activities and operations reflect brand standards at all times. Ensure the outlet, including the kitchen, maintains the highest standards of cleanliness and hygiene. Oversee completion and accuracy of all daily, weekly, and monthly reports and documentation. Verify that all dishes meet brand standards before being served. Manage home delivery operations, including driver coordination and handling customer complaints effectively. Review and approve all orders to ensure alignment with budget and stock requirements. Conduct and sign off on inventory counts, reconciliation, and reporting. Prepare and manage staff rosters in line with budget and business needs. Assist in vacation planning to ensure optimal staffing at all times. Ensure all maintenance issues are addressed promptly. Support and follow up on internal audits, including action planning and performance improvements. Equip staff with skills to upsell and enhance revenue generation.<br><br>Customer Service & Quality Control<br><br> Ensure all customer complaints are handled professionally and resolved promptly to maintain customer trust. Maintain high service standards and ensure consistency in customer experience. Communicate any issues transparently and promptly to senior management.<br><br>Leadership & Team Management<br><br> Take full control of shifts, ensuring smooth operations and adherence to brand standards. Address operational challenges effectively without negatively impacting staff or business. Make informed, independent decisions that benefit the business, team, and customers. Demonstrate flexibility, adaptability, and openness to change. Lead by example as a positive role model, motivating and developing team members. Ensure team productivity, efficiency, and adherence to performance expectations.<br><br>Financial & Business Management<br><br> Manage operational costs, including labor and inventory, in line with budget targets. Ensure efficient use of resources to maximize profitability.<br><br>HR & Training<br><br> Ensure continuous training and development of all team members. Identify talent and support career growth within the team. Participate in recruitment and coordinate with HR throughout hiring processes. Ensure timely completion of probation reviews, appraisals, and required documentation. Promote a positive, respectful, and engaging work culture.<br><br>Health & Safety<br><br> Ensure full compliance with local health, hygiene, and safety regulations. Maintain a safe and clean working environment for all employees and customers.<br><br>Marketing & Business Development<br><br> Understand the target market, customer preferences, and local competition. Stay informed about competitor activities and identify opportunities to enhance the outlet’s performance.<br><br>Communication<br><br> Demonstrate strong written and verbal communication skills, including report preparation and presentations. Maintain regular communication with owners and senior management. Conduct weekly one-on-one meetings with the Head Chef and monthly team meetings. Communicate clearly and effectively to convey goals, expectations, and performance feedback.

Additional Information<br><br>Job Number 26085754<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>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision 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. 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. 5 Star Luxury Italian Restaurant experience preferred<br><br>CORE WORK ACTIVITIES<br><br>Assisting in Management of Restaurant Team<br><br> Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.<br><br>Conducting Day-to-Day Restaurant Operations<br><br> Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts.<br><br>Providing Exceptional Customer Service<br><br> Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests.<br><br>Conducting Human Resource Activities<br><br> Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis.<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 Restaurant Manager.<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.

POSITION OBJECTIVE<br><br>A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations<br><br>Key Responsibilities<br><br> Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results.<br><br>General<br><br> Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Job Description<br><br>Exceptional Hospitality Starts with You<br><br>Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Assistant Restaurant Manager, you’re not just helping manage daily operations for one of our hotel dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.<br><br>Responsibilities<br><br>Here's what you'll do during a typical day:<br><br> An Assistant Outlet Manager, will be responsible for assisting management in the direction and administration of a restaurant in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for performing the following tasks to the highest standards: Interviews, selects, trains, supervises, counsels, disciplines and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments. Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis. Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges’ appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner. Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, chinaware, condiments, and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas. Participates in marketing efforts of restaurants, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials. Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state, and federal laws and regulations <br><br>Qualifications<br><br>What It Takes to Make the Stay<br><br>At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member<br><br>A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br><br>About Us<br><br>Join an Award-Winning Workplace Culture<br><br>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.<br><br>Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.<br><br>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.<br><br>Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Additional Information<br><br>Job Number 26082829<br><br>Job Category Food and Beverage & Culinary<br><br>Location The Pearl Island, Doha, Qatar, Qatar, 14875VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: At least 1 year of supervisory experience.<br><br>License or Certification: None<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.

Additional Information<br><br>Job Number 26082829<br><br>Job Category Food and Beverage & Culinary<br><br>Location The Pearl Island, Doha, Qatar, Qatar, 14875VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: At least 1 year of supervisory experience.<br><br>License or Certification: None<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.

Additional Information<br><br>Job Number 26082829<br><br>Job Category Food and Beverage & Culinary<br><br>Location The Pearl Island, Doha, Qatar, Qatar, 14875VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: At least 1 year of supervisory experience.<br><br>License or Certification: None<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>POSITION SUMMARY<br>Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATIONS<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 2 years of related work experience.<br>Supervisory Experience: At least 1 year of supervisory experience.<br>License or Certification: None<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>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. 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>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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"> <p><b>Function:</b></p><p>The Restaurant General Manager (RGM) is accountable for the overall business performance of Chutney &amp; Co., driving operational consistency and long-term growth across the brand. This role focuses on setting direction, optimizing performance, and ensuring the business meets its key operational and financial objectives.</p><p><br></p><p>The RGM ensures strong controls across cost, quality, and compliance, while building team capability and maintaining high service standards. They oversee performance reporting, identify opportunities for improvement, and monitor performance, driving continuous improvements while leading from the front to deliver a consistently seamless, high quality guest experience in a fast-paced environment.</p><p><br></p><p><b>Primary Duties &amp; responsibilities include but not limited to:</b></p><ul><li>Oversee overall business performance, ensuring operational excellence, strong guest satisfaction, and consistent brand standards across the restaurant (and multiple sites where applicable).</li><li>Lead, develop, and support management teams, building a high-performance culture and ensuring team capability and succession planning.</li><li>Provide strategic oversight of daily operations, ensuring efficiency, consistency, and alignment with company objectives.</li><li>Monitor and evaluate operational and financial performance, identifying trends and implementing actions to improve sales, profitability, and productivity.</li><li>Ensure effective control of costs across labor, inventory, and expenses while maintaining quality and service standards.</li><li>Oversee budgeting, forecasting, and financial reporting, ensuring accuracy, accountability, and alignment with company targets.</li><li>Take full ownership of the restaurant’s P&amp;L, ensuring sustainable profitability and financial discipline.</li><li>Ensure compliance with company policies, health and safety standards, and local regulations.</li><li>Maintain oversight of food and beverage quality, consistency, and the overall guest experience.</li><li>Review and submit performance reports and share insights with senior management and Head Office.</li><li>Manage escalated guest concerns, ensuring prompt and effective resolution.</li><li>Support marketing initiatives and identify opportunities to strengthen brand presence and business growth.</li><li>Enhance operational systems and processes to improve efficiency and long-term performance.</li><li>Set clear goals and direction for the business in line with company strategy.</li><li>Identify risks and opportunities, making informed decisions to support growth and stability.</li><li>Act as the key link between operations and senior management/Head Office.</li><li>Lead key initiatives such as new openings, operational improvements, and change management.</li><li>Build and maintain relationships with key stakeholders, including landlords, suppliers, and internal departments.</li><li>Ensure readiness for internal and external audits, maintaining full compliance with operational and brand standards.</li><li>Ensure business continuity by proactively managing risks, staffing gaps, and operational challenges.</li><li>Carry out any additional responsibilities as assigned by senior management.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Skills</b>:</p><ul><li>Strong commercial acumen and business awareness</li><li>Ability to think strategically and make sound decisions</li><li>Capability to lead, influence, and align management teams</li><li>Strong analytical skills with the ability to interpret performance data</li><li>Effective stakeholder management and communication skills</li><li>High level of accountability and ownership</li><li>Ability to manage complexity and multiple priorities</li></ul><p><br></p><ul><li><b>Qualifications:</b></li><li>Bachelor’s degree or diploma in Hospitality Management, Business Administration, or a related field</li><li>Minimum of 5–7 years of relevant experience, including experience in a senior management role within the F&amp;B industry</li><li>Strong understanding of restaurant operations, financial management, and performance reporting</li><li>Proficient in relevant systems, including POS platforms (e.g., Micros) and Microsoft Office tools</li><li>Strong problem-solving, decision-making, and leadership capabilities</li></ul></div>

POSITION OBJECTIVE<br><br>A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations<br><br>Key Responsibilities<br><br> Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results.<br><br>General<br><br> Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

<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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;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"> <p><span><strong>About us</strong></span></p><br><p><span>As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.</span></p><br><p><span>Towering over the city center, our luxury Doha hotel is one of the tallest in Qatar. You’ll find us in the exclusive West Bay area, close to the city’s Doha Exhibition and Convention Centre, government offices, and corporate headquarters. Our spacious rooms and suites have panoramic city and sea views, while award-winning restaurants, state-of-the-art meeting venues, easy access to local highlights, a health, and fitness club, and a rooftop pool, ensure a memorable stay</span></p><br><p><span><span><strong>What’s the job?&nbsp;</strong></span></span><br><span><span>As<strong>&nbsp;Commis I</strong>, yo</span></span><span><span>u are responsible for the daily food preparation and duties assigned to meet the set standard and qualities</span></span><span><span>.</span></span><span><span><strong>Promote the desired work culture by living the 5 winning ways value – </strong></span><i><span><strong>Do the Right thing, Show we care, Aim Higher, Celebrate Difference, Work better together.&nbsp;</strong></span></i></span></p><br><p><span><span><strong>Your day-to-day</strong></span></span></p><br><ul><li><p><span><span>Support Chef de Partie or Demi Chef de Partie in the daily operation and work</span></span></p><br></li><li><p><span><span>Work according to the menu specifications by the Chef de Partie</span></span></p><br></li><li><p><span><span>Keep work area at all times in hygienic conditions according to the rules set by the hotel</span></span></p><br></li><li><p><span><span>Control food stock and food cost in your section</span></span></p><br></li><li><p><span><span>Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites</span></span></p><br></li><li><p><span><span>Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks</span></span></p><br></li><li><p><span><span>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques</span></span></p><br></li><li><p><span><span>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</span></span></p><br></li></ul><p><span><span><strong>How do I deliver this?</strong></span></span></p><br><p><span><span>We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.</span></span></p><br><p><span><span><strong>True Attitude</strong>: being caring, wanting to make a positive difference, and building genuine connections with guests&nbsp;</span></span></p><br><p><span><span><strong>True Confidence</strong>: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay</span></span></p><br><p><span><span><strong>True Listening</strong>: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs</span></span></p><br><p><span><span><strong>True Responsiveness</strong>: is about providing guests with what they need, and doing so in a timely and caring manner</span></span></p><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements. It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Doha Human Resources Strategic Policy. It is part of your role and your responsibility to fully support all learning and development activities. You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority. Use of the hotel s network, computers or internet access which is in the hotel s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal. Support and adhere to all policies &amp; procedures relating to Safe, Sound and Sustainable at Mandarin Oriental. Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site. Mandarin Oriental, Doha has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason. Act as a hotel ambassador at all times. To carry out any additional duties requested by management, related to hotel operational activities.</p><p><strong>Departmental:</strong></p><p><strong>Managerial:</strong> Support the outlet manager in all operational and administrative aspects of In Room Dining including the order taking, set up of trolleys as per standard and the delivery of room service orders to guest rooms and service apartments and take charge of the outlet and the department in his absence. Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times. Create and maintain a great synergy between In Room Dining and all other F&amp;B outlets as well as the related Rooms Division departments. Assist the outlet manager to coordinate the placement of guest amenities in guest rooms and manage the related aspects of minibar operation in close coordination with the Front Office and Housekeeping team. Assist any requirements of the residents in the apartments including delivery of ingredients ordered and maintain an effective system for tracking clearance of trolleys and trays. If required, provide catering services in guest rooms, suites and apartments in liaison with the banqueting operations department. Support the outlet manager to supervise the side duty schedules for all positions and ensure compliance and follow through. Assist the outlet manager to supervise the maintenance and cleanliness of the outlet at all times and as assigned carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment. This includes the In Room Dining main area as well as floor pantries storage, storage areas and In Room Dining Equipment. Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and share observations and recommendations with the outlet manager. Maintain a good relationship and steady communication with the respective Chef de Cuisine to work on a very effective flow to assure all served food and beverage reaches the room in the best possible condition with regard to temperature and presentation. Ensure menu descriptions are up to date, spelled correctly, distributed appropriately and visibly displayed in the In Room Dining area. Observe the competition, current market and international trends, prices with the market and other new ideas and forward them to the outlet manager. Assist the outlet manager to plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet. Follow all procedures, policies and practices with regard to the Jardine accounting related requirements for F&amp;B outlets. Support the outlet manager in monitoring the monthly P&amp;L and carry out regular detailed analysis of outlet related financial information. Support the outlet manager to maintain a clear overview of all IG point of sales related set ups and carry out regular check on accuracy of all items. Attend and participate all required meetings as scheduled.</p><p><strong>Colleague Relations:</strong></p><p>Provide leadership, direction and support to all outlet colleagues at any time, particularly during the operation hours. Support the outlet manager to focus on the training of order takers to assure a smooth interaction for all calls received from guest rooms including strong upselling skills. Ensure that Mandarin Oriental, Doha s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care. Assist the outlet manager to prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume. Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Doha s procedures. Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&amp;B division in order to promote a climate of teamwork and enthusiasm. Work closely with the Kitchen, Front Office and Housekeeping Team together to assure efficiency for all food and beverage related matters.</p><p><strong>Guest Relations:</strong></p><p>Personally monitor and follow through on any requirements of VIP guests who ordered service. Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA. Constantly drive and motivate the team to create specific WOW moments to surprise and delight in house guests. Handle effectively any kind of customer complaints being verbal or written.</p></div></section>