Jobs in Egypt

<p><b>POSITION SUMMARY</b></p><p><br></p><p>&nbsp;Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties. 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, 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. Read and visually verify information in a variety of formats (e.g., small print). 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 over sloping, uneven, or slippery surfaces as well as 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

<p><b>POSITION SUMMARY&nbsp;</b></p><p><br></p><p>Fix minor plumbing problems such as unclogging drains, plunging toilets, and repairing leaky spigots and faucets. Perform miscellaneous minor repairs such as tightening loose toilet seats, changing light bulbs, and patching holes in walls. Perform preventative maintenance on tools and equipment, including cleaning and lubrication. Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; 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, and assist individuals with disabilities. Speak with others using clear and professional language. Develop and maintain positive working relationships with others and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Visually inspect tools, equipment, or machines. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Assist with moving, lifting, carrying, and placing of objects weighing in excess of 100 pounds (e.g., A/C unit, television, dresser). Move up and down stairs, service ramps, and/or ladder. Grasp, turn, and manipulate objects of varying size and weight. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: No related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p><b>POSITION SUMMARY</b></p><p><br></p><p>&nbsp;Fix minor plumbing problems such as unclogging drains, plunging toilets, and repairing leaky spigots and faucets. Perform miscellaneous minor repairs such as tightening loose toilet seats, changing light bulbs, and patching holes in walls. Perform preventative maintenance on tools and equipment, including cleaning and lubrication. Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; 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, and assist individuals with disabilities. Speak with others using clear and professional language. Develop and maintain positive working relationships with others and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Visually inspect tools, equipment, or machines. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Assist with moving, lifting, carrying, and placing of objects weighing in excess of 100 pounds (e.g., A/C unit, television, dresser). Move up and down stairs, service ramps, and/or ladder. Grasp, turn, and manipulate objects of varying size and weight. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: No related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

<p><b>POSITION SUMMARY</b></p><p><br></p><p>&nbsp;Verify that AV equipment needed is in the inventory before event. Set-up, operate, and troubleshoot all equipment, devices, and systems. Ensure all equipment is fully operational, repair/clean when necessary. Tape down/dress loose wire/cable. Label broken equipment. Check delivered equipment and room set-up against Banquet Event Order. Communicate additions or deletions to flowsheets. Break-down, remove, and secure equipment. Set-up and maintain property s portable audio system. Operate and maintain house audio system. Assist and instruct guests/customers regarding proper usage/operation of AV equipment. Up-sell AV services. Monitor equipment operation. Read, understand, and adhere to Marriott Visual Productions (MVP program) SOP book. Assist management in hiring, training, motivating and coaching employees; and serve as role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow company policies and procedures. Report accidents, injuries, and unsafe work conditions; 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 guests according to company standards, anticipate and address guests service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language and prepare and review written documents accurately and completely. Answer telephones using appropriate etiquette. Develop and maintain positive working relationships, support team to reach common goals, and listen and respond appropriately to employees concerns. 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. Visually inspect tools, equipment, or machines. Reach, grasp, turn, manipulate, move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Enter and locate information using computers/POS systems. Move up and down stairs/service ramps. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High School diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None</p>

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><p>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<p>JOB SUMMARY Tahseen, an interdisciplinary hospitality leadership development program; aims at successfully driving increased levels of engagement and interest of Local Nationals into this ever-growing professional sector. Tahseen is a 12 18 month program in cooperation with Cornell University.</p><p>CORE WORK ACTIVITIES Managing Discipline Work, Projects, and Policies Coordinates and implements accounting work and projects as assigned. Coordinates, implements, and follows up on audits for all areas of property operations. Complies with Federal and State laws applying to operations procedures. Generates and provides accurate and timely results in the form of reports, presentations, etc. Analyzes information and evaluates results to choose the best solution and solve problems. Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Balances ledgers. Supporting Property Operations Works with operations teams to develop an operational strategy that is aligned with the brand s business strategy and leads its execution. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Evaluates if discipline teams are meeting service needs and provides feedback to teams. Participates in walk-throughs on property to ensure that all areas are well maintained and preventative maintenance processes are in place. Tours building on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities. Reviews findings from comment cards and guest satisfaction results with leadership team and ensures appropriate corrective action is taken. Works with team to put sustainable work processes and systems in place that support the execution of the strategy. Reviews reports and financial statements to determine operations performance against budget. Communicates a clear and consistent message regarding departmental goals to produce desired results. Managing and Monitoring Activities that Affect the Customer and Guest Experience Provides excellent customer service by being readily available/approachable for all customers and guests. Takes proactive approaches when dealing with customers and guest concerns. Extends professionalism and courtesy to customers and guests at all times. Responds timely to customer service department request. Ensures all team members meet or exceed all hospitality requirements. Supporting Profitability Supports annual quality audits. Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Supporting Safety Standards and Work Procedures Implements property emergency plan. Provides a safe working environment in compliance with Occupational Safety and Health Administration/MSDS. Implements and sustains property accident prevention programs. Follows property-specific recovery plans. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Demonstrates self confidence, energy and enthusiasm. Manages group or interpersonal conflict. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Manages time and possesses organizational skills. Presents ideas, expectations and information in a concise, organized manner. Uses problem solving methodology for decision making and follow up. Makes calls if necessary. Leadership Development Interpreting financial statements, managing people, and the essentials of hospitality marketing and planning. Includes a combination of specialized industry knowledge and leadership skills. It will allow you to learn from the best experts in the School of Hotel Administration. This certificate program consists of a mix of core courses and selective courses. Education for Employment (EFE) The EFE component uses a blend of locally and internationally developed Hospitality courses that have been especially created to prepare Local nationals for careers in the hospitality industry. This six-weeks part of Tahseen includes approximately 260hrs of hospitality training, with many components specific to workplace readiness and better understanding of the work environment and the nature of the jobs. General Training Occurs in the first six months of the program. Each participant will rotate through the six key disciplines on property, spending between 2 3 weeks in each discipline. The six disciplines are: Rooms Operations Food &amp; Beverage Sales &amp; Marketing (BMSC) Human Resources Safety &amp; Security (Loss Prevention) Finance The Specialization Course Occurs in the last six months of the program and will focus on one discipline of the participant s choice and leadership feedback. You will complete additional required training in this discipline and begin to gain deeper knowledge and develop skills necessary to become an effective leader in this discipline. The customized program includes local culture training, business English and is translated locally in Arabic so you are empowered to achieve success. Through Tahseen, you will gain fundamental knowledge and exposure to a wide array of hospitality disciplines. You will train with, and lean from, best-in-class hospitality leaders from around the globe developing vital skill and be part of shaping your country s economic future. Upon completing the Tahseen Program, you will be an expert in a discipline you are passionate about and have pride and confidence in the accelerated career path you have chosen. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area. OR 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.</p>

<p>Monitoring of digital and social media channels, collecting, structuring, and analyzing data from multiple sources to support Brands and Functions with reputation management, social insights and content marketing.</p><p>A day in the life of...</p><p>Ensure all relevant data is processed, labelled/tagged, and structured accurately in corresponding digital and media analytics tool</p><p>Omnichannel analysis to deliver data-driven conclusions in reports/ dashboards/ presentations to address business questions, including but not limited to social brand equity report, owned digital and social channels measurement, analysis of marketing campaign performance, analysis and insight on brand ecosystem and crisis listening.</p><p>Support with ad-hoc business requests including but not limited to data pulls, data structuring and analysis.</p><p>Crisis listening to identify potential reputational risks and timely alerting respective Functions/Brands to help prevent issue escalation, provide support in issue management</p><p>Updating Standard Routines based on assignment</p><p>Work with cross-functional teams on the day-to-day execution of analytics projects and initiatives</p><p>Ensures the best performance of the team, timely problem solving and controlling critical activities by daily checks, feedback and performance KPIs discussion on team meetings</p><p>Develops and evolving workflows and processes to scale services for the IMS department and maximize productivity of the team.</p><p>Operational leadership to implement transformation in the team, lead service delivery redesign and promote efficiency.</p><p>Shift Management and Resource planning</p><p>Staffing/Recruitment. Talent management.</p><p>Aligns and implements needed actions supporting planned transitions and inflows. Creates proposals for scope increase and ensuring social/digital best practices are included.</p><p><strong>Desired Candidate Profile</strong></p><p>University Degree (e.g. marketing, business studies, communications, journalism, media studies, psychology)</p><p>Minimum 5 years experience in people leadership (at least a team of 15 members) and social media research and strong analytical skills.</p><p>Solid understanding of how Social Media platforms work (Twitter, Facebook, LinkedIn, Instagram, YouTube, TikTok etc.)</p><p>Understanding of key functionality of social media listening tools (Social Studio, Socialbakers, Sprinklr, TalkWalker, Google Ananlytics or similar)</p><p>Ability to work with large volumes of data coming from different sources; basic understanding of data types and structure</p><p>Excel knowledge (able to organize tables, build simple charts, sorting, filtering, conditional formatting etc.)</p><p>Basic data visualization and presentation skills</p><p>Confident user of MS Word, PowerPoint</p><p>Experience working with analytical tasks (work-related or academical) a plus</p><p>Knowledge of English (advanced level) + additional language as per the project requirements</p>

<p>Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p>Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. Ensure that all food items included in the daily menu, buffet, banquet, and la carte requirements are prepared and ready for service on time. Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Chef and Sous Chef. Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. Ensure that food is prepared according to the daily buffet program, banquet requirements, la carte orders, and production plan for the Garde Manger section. Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards. Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System. Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used. Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period. Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p>Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution. Ensures integration of departmental goals in game plans Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations Ensures new hires participate in the department s orientation program and receive the appropriate new hire training to successfully perform their job Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management. Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner. Manage all business and functions of the F&amp;B Department. Manage operations to ensure the highest quality delivery of food and beverage products and service. Control and analyse the below points: Sales and costs Display quality and service standards of F&amp;B products Ensure proper use, protection and maintenance of departmental utensils. Mentor and Follow-up monthly employees turnover Consolidate business relationships between employees in the department. Responsible for preparing training programmes for the F&amp;B Department and the trainings of employees in his/her department. Organization the meetings to obtain data and achieve results. Attend departmental meetings and the Management meeting according to the hotel management calendar. Prepare and monitor monthly and annual F&amp;B departmental budget. Arrange for minimum and maximum storage of materials and utensils that belong to the F&amp;B Department. Contribute to preparing the hotel s income plans and marketing programmes. Research opportunities for professional self-development. Deliver the income and expenses of the F&amp;B Department in line with the facility s budget discipline. Develop plans based on data of previous years. Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&amp;B Department employees commitment to the facilities. Ensure order and control of communication, as effective communication will also increase productivity in the F&amp;B Department. Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis. Conduct brainstorming sessions and group work to unleash employees talents. Take part in the Food Safety Team and attend MR meetings. Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education : Bachelor s degree in hospitality management, Business Administration, or a related field.</p><p>Experience : 5 to 7 years of progressive leadership experience within Food &amp; Beverage operations. Minimum 3 to 5 years of experience as a Food &amp; Beverage Director in an international 4-star or 5-star all-inclusive resort or large-scale hospitality environment.</p><p>Language Requirements : Full professional proficiency in English and Russian is mandatory to effectively serve our key guest demographics.</p><p>Technical Skills : Proficient in computer applications, including email and Microsoft Office Suite.</p><p>Core Competencies : Strong financial acumen with proven experience in:</p><ul><li>All-inclusive P&amp;L management</li><li>Cost-per-cover analysis and control</li><li>Menu and concept development</li><li>High-volume buffet and la carte operations</li><li>HACCP compliance and food safety standards</li><li>Cross-cultural team leadership and development</li><li>Bars and Beverage knowledge</li></ul>

<p>Supports the smooth running of the food &amp; beverage department, where all aspects of the guest food &amp; beverage service experience are delivered to the highest levels. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries. Delivers on plans and objectives where food &amp; beverage initiatives &amp; hotel targets are achieved. Supervises the food &amp; beverage team fostering a culture of growth, development, and performance within the department. Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders. Takes the lead to deliver departmental programmes that advance service standards, profitability, and cost control. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Experience in food &amp; beverage service.</li><li>Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style.</li><li>Commitment to delivering exceptional guest service with a passion for the hospitality industry.</li><li>Ability to find creative solutions with proven problem-solving capabilities offering support where required.</li><li>Personal integrity, with the ability to work in an environment that demands excellence, time and energy.</li><li>Experience of working with IT systems on various platforms.</li><li>Strong communication skills.</li></ul>

<p>Prepare, produce, and present a variety of traditional Turkish Baklava and related pastry products according to approved recipes, hotel standards, and food safety requirements. Prepare different varieties of Turkish Baklava, including traditional Baklava, Pistachio Baklava, Walnut Baklava, biyet, B lb l Yuvas , Sarma, and other Turkish pastry specialties as required. Prepare all ingredients and mise en place required for daily production, ensuring that all products are fresh, properly measured, and available before production begins. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, appearance, portion size, and quality. Prepare and handle filo/phyllo dough carefully to achieve the required thickness, texture, layering, and final product quality. Ensure accurate preparation of fillings, including pistachios, walnuts, and other approved ingredients, according to the required recipes and specifications. Prepare butter, syrup, and other components used in Baklava production according to established recipes and quality standards. Control the baking process, including oven temperature and baking time, to ensure that Baklava is evenly baked, crisp, golden, and of the required quality. Ensure that syrup is prepared and applied correctly to achieve the required sweetness, texture, and consistency without affecting the crispness of the pastry. Pay close attention to portion sizes, cutting techniques, shapes, and presentation to maintain consistency and control food costs. Ensure that all finished products are presented attractively and according to the hotel s pastry and presentation standards. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation throughout the production process. Follow HACCP and Food Safety Management System requirements when handling, preparing, storing, and presenting all pastry products. Ensure that all potentially hazardous ingredients are handled and stored at the correct temperatures according to food safety requirements. Store all ingredients and finished products correctly, ensuring proper covering, labeling, dating, temperature control, and storage conditions. Check the quality, freshness, and quantity of ingredients before production and report any shortages or quality problems to the Chef in Charge. Ensure proper stock rotation according to FIFO principles and minimize product spoilage and unnecessary waste. Make the best possible use of available ingredients while maintaining product quality and controlling production costs. Prepare daily production according to the business volume, buffet requirements, banquets, la carte orders, special events, and production schedules. Coordinate with the Pastry Chef, Sous Chef, and other kitchen sections to ensure smooth production and timely delivery of products. Assist in developing new Turkish Baklava varieties, presentations, shapes, and decorative concepts under the direction of the Executive Pastry Chef. Maintain the cleanliness and organization of all workstations, equipment, utensils, refrigerators, storage areas, and production areas assigned to the section. Ensure that all pastry equipment and tools are used correctly and safely and report any damaged or malfunctioning equipment to the responsible manager. Assist junior pastry employees by providing guidance on Baklava preparation techniques, recipes, portioning, baking, syrup preparation, and presentation standards. Complete and maintain all records related to food preparation, production, storage, temperature control, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of ovens, refrigeration equipment, water, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Not required.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p>Prepare and maintain the bar, ensuring all equipment is ready and operational before service<br>Greet customers, take orders, and prepare drinks to operational standards<br>Coordinate bar personnel and oversee daily bar operations to maintain high service quality<br>Identify and report technical breakdowns and equipment maintenance needs<br>Conduct monthly inventory counts and report results to senior management<br>Monitor beverage consumption demands and maintain stock levels according to par requirements<br>Prepare and oversee special occasion bar arrangements<br>Train and develop bar staff in accordance with departmental standards<br>Ensure employee compliance with work schedules and operational procedures<br>Communicate effectively with other departments and senior management<br>Strive to achieve 100% customer satisfaction<br>Perform all duties in accordance with Food and Beverage Manager directives and hotel operational standards<br>Handle cash transactions, process payments, and maintain accurate financial records for bar operations<br>Maintain strict adherence to health, safety, and hygiene standards, ensuring compliance with food and beverage regulations<br>Resolve customer complaints and concerns professionally whilst maintaining service excellence and guest relations<br>Implement upselling techniques and promote premium beverages and special offerings to enhance revenue generation</p><p><strong>Desired Candidate Profile</strong></p><p>At least a vocational school or high school diploma. If graduated from high school, certification in the related field is required.<br>At least 3 years of experience in the industry.<br>English is required. Knowledge of Arabic is an asset .<br>Vocational trainings and seminars.<br>Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).<br>Expected to perform other actions that are similar in content.<br>Requires awareness of other related processes.</p>

<p>Manage the daily operation and guest experience within the hotel lobby. Welcome and engage guests, ensuring a warm, professional, and personalized experience. Oversee lobby beverage service, including coffee, cocktails, mocktails, wines, spirits, and other beverage offerings. Maintain high standards of beverage presentation, quality, and service. Lead, coach, and motivate lobby and beverage service team members. Monitor service levels and proactively resolve guest concerns or complaints. Coordinate with Food &amp; Beverage, Front Office, Housekeeping, and Events teams to ensure seamless operations. Monitor beverage inventory, par levels, requisitions, and product availability. Support beverage cost control, wastage reduction, and adherence to company standards. Ensure compliance with hygiene, food safety, licensing, and responsible alcohol-service requirements. Maintain the lobby s appearance, ambiance, cleanliness, and overall presentation. Assist with lobby activations, promotions, tastings, seasonal concepts, and special events. Develop and maintain strong relationships with regular guests and VIPs. Monitor guest feedback and identify opportunities to improve the lobby and beverage experience. Prepare operational reports and communicate relevant issues and opportunities to management. Ensure team members consistently follow SOPs, grooming standards, and service procedures. Carry out all responsibilities related to the quality management systems implemented within the hotel and ensure compliance with applicable standards and procedures.</p><p><strong>Desired Candidate Profile</strong></p><h2>Qualifications</h2><p>Education: Bachelor`s Degree.</p><p>Experience: At least 5 years of related work experience following theoretical education, preferably with supervisory experience in Front Office operations.</p><p>Foreign Language: Sufficient level of English to communicate effectively with guests and employees. Knowledge of additional foreign languages is an advantage.</p><p>Courses and Training: Prior attendance in seminars and trainings related to Front Office operations, guest relations, customer service, leadership, and hotel operations.</p><p>Computer Literacy: MS Office applications, Front Office programmes (Fidelio, Opera, etc.).</p><p>Skills: Knows, applies, and ensures the application of all Front Office and Lobby services and product ranges in the related field. Has knowledge of other hotel departments and the processes that affect Front Office operations. Expected to have expertise, acquired through technical training and long-term work experience, concerning hotel standards, guest service procedures, VIP handling, check-in and check-out procedures, room status, guest requests, and Front Office work processes. Has excellent command of guest profiles, preferences, and special requests. Trains his/her team on these and instructs them on how to address and communicate with guests professionally. Has strong leadership, communication, problem-solving, decision-making, and organizational skills and is able to ensure the smooth and efficient operation of the Lobby and Front Office during his/her shift.</p>

<p>Has the capacity to perform, implement and monitor the general services to be offered in all of the bars. Assist head bartender to coordinate the bars and its personnel. Identify and ensure repair of technical breakdowns in the units. Assist head bartender to arrange the monthly inventory count and report the result to the Food and Beverage Manager. Ensure and control on a daily basis that preparations are carried out in the bars. Consolidate the relationships between departmental employees. Ensure that preparations are made before service for special occasions and control the preparations. Maintain departmental equipment. Control employee compliance with the work schedule. Assist head bartender to identify the daily beverage consumption demands. Regularly control the backup beverage storage, identify par stock levels and monitor that stock is always available according to the par stock levels. Organise the process of greeting customers, seating them at their table and seeing them out. Responsible for developing the training programmes and for the training of employees in his/her department. Monitor the work carried out by personnel under his/her responsibility. Meet regularly every day before preparations and service with his/her senior managers. Listens to employee issues and problems within the department and reports these to senior managers. Perform the job according to the practices and operational standards identified by the Food and Beverage Manager. Forward the Food and Beverage Manager s orders to the bar personnel. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma<br>Experience: At least 4 years of experience in the industry.<br>Foreign Language: C2 level of English and/or Arabic to communicate and keep track of the technical information in the related field.<br>Courses and Training: Vocational trainings and seminars.<br>Skills: Knowledge of products and services in the related field. Expected to integrate and coordinate his/her unit s operations.</p>

<p>Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a wide variety of Lebanese cold dishes, salads, mezze, appetizers, dips, and other Garde Manger items according to approved recipes and hotel standards. Prepare traditional Lebanese dishes such as Hummus, Moutabal, Baba Ghanoush, Tabbouleh, Fattoush, Labneh, Muhammara, Warak Enab, and various cold mezze and salads. Ensure that all food is prepared, stored, and presented in accordance with HACCP, food safety, and hygiene standards. Ensure that all Lebanese food items included in the daily menu, buffet, banquet, and la carte requirements are prepared on time and according to established standards. Maintain the authentic taste, quality, consistency, and traditional characteristics of Lebanese cuisine while following the hotel s approved recipes and presentation standards. Prepare all required mise en place and ensure that all ingredients are available, fresh, properly prepared, and ready for service. Control the quality, freshness, taste, texture, appearance, and presentation of all Lebanese Garde Manger products. Prepare and arrange Lebanese mezze and cold buffet displays in an attractive and appealing manner according to hotel presentation standards. Assist in creating and preparing decorative food displays and artistic presentations for Lebanese buffets, banquets, special events, and themed functions. Ensure proper portion control and maintain consistency in quantities, taste, and presentation in order to control food costs. Make the best possible use of available ingredients and minimize food waste through proper preparation, storage, and utilization. Inform the Sous Chef or Chef in Charge of the required ingredients and materials needed for the following day to ensure timely requisition and availability. Store all food products and prepared items correctly, ensuring proper covering, labeling, dating, temperature control, and storage conditions. Ensure that all refrigerated and cold food products are maintained at the required temperatures throughout preparation, storage, and service. Maintain the highest standards of personal hygiene, cleanliness, sanitation, and food safety within the Garde Manger section. Ensure that personal grooming, uniform, hair, footwear, and other hygiene requirements comply with hotel standards. Follow standard recipes and preparation methods to ensure consistency in the taste, quality, portion size, and presentation of all Lebanese dishes. Check all ingredients before preparation and report any shortages, quality issues, or unsuitable products to the Chef in Charge. Ensure proper rotation of food products according to FIFO principles and prevent the use of expired, spoiled, or unsuitable ingredients. Coordinate with the Hot Kitchen, Bakery, Pastry, Stewarding, and other kitchen sections to ensure smooth and efficient food production and service. Support and exchange information with other kitchen sections regarding daily production, special events, VIP requirements, and guest requests. Ensure that the Garde Manger workstation and storage areas are clean, organized, and properly maintained throughout the shift. Assist the Stewarding team in maintaining the highest standards of cleanliness and hygiene in the kitchen. Complete and maintain all records related to food preparation, storage, temperature control, and food safety as required by the Food Safety Management System. Participate in the development of new Lebanese dishes, presentations, and buffet concepts when requested by the Executive Chef or Sous Chef. Share knowledge of Lebanese culinary techniques, traditional ingredients, recipes, and preparation methods with junior kitchen employees when required. Implement departmental instructions related to energy conservation and ensure responsible use of kitchen equipment, water, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p>Qualifications Education: At least a high school or vacation diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

<p><b>KEY RESPONSIBILITIES:</b></p><p>Strategic planning</p><p>Participate in the strategic planning, marketing plan and budgeting processes to provide expert input.</p><p>Build digital yearly plan covering all digital channels and levers (Direct and Indirect).</p><p>Website Management</p><p>Oversee the design, functionality, and content of the hotel website (All.com / Brand.com / Standalone).</p><p>Ensure the websites is optimized for SEO and user experience.</p><p>Regularly update the site with current promotions, events, and relevant content to push Rooms, F&amp;B outlets and MICE.</p><p>OTAs</p><p>Manage relationships with Online Travel Agencies (OTAs) such as Booking.com, Expedia, etc.</p><p>Coordinate OTA strategy together with the Director of Revenue.</p><p>Optimize listings and manage content on all third-party websites.</p><p>Monitor and analyze performance metrics to enhance visibility and conversions.</p><p>Activate and manage digital tools on OTAs platforms (Booking.com Sponsored Ads, Expedia Travel Ads, Packages, Visibility Boosters, etc.)</p><p>Digital Marketing</p><p>Develop and implement comprehensive digital marketing strategies, including SEO, content and email marketing with focus on Rooms, F&amp;B outlets and MICE.</p><p>Coordinate with the marketing team to ensure brand consistency across all digital platforms (images, videos, descriptions, offers, etc.)</p><p>Handle the email Marketing with the third-party tool for Rooms, F&amp;B and other outlets in line with the strategy and corporate guidelines.</p><p>Manage hotel s online reputation to identify areas for improvement in guest experience.</p><p>Work with the guest relations team to address any online guest complaints or issues promptly.</p><p>Social Media Management</p><p>Execute social media strategies together with a marketing team to enhance brand awareness and engagement.</p><p>Curate paid media campaigns for platforms such as Facebook, Instagram or Tiktok.</p><p>Monitor social media channels coverage and performance.</p><p>Data Analysis and Reporting</p><p>Analyze data from various digital platforms to track performance and identify opportunities for improvement.</p><p>Measure and report the performance of all digital marketing campaigns and assess against goals.</p><p>Prepare regular reports on key metrics, such as website traffic, conversion rates, and revenue generated from digital channels.</p><p>Monitor third party intelligence sources to identify revenue opportunities (OTA, GDS, market studies, web tools and levers).</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Marketing, Business, Hospitality Management, or a related field.</li><li>3-5 years proven experience in e-commerce, digital marketing, or a similar role within the hospitality or other industries.</li><li>Strong communication skills both verbally and in writing.</li><li>Composed and confident in dealing with luxury clientele.</li><li>Strong understanding of current digital marketing concepts.</li><li>Strong understanding of SEO, SEM, and online marketing strategies.</li><li>Ability to work in a fast-paced environment and manage multiple projects simultaneously.</li><li>Knowledge of hotel management software and OTA platforms is a plus.</li><li>Proficiency in web analytics tools (e.g., Google Analytics) and content management systems (CMS).</li><li>Be familiar with the latest digital platforms to maximize revenues.</li><li>Be a fluent English speaker and eligible to work in the hotel location</li></ul><p>PERSONAL ATTRIBUTES:</p><ul><li>Strategic thinker with a proactive approach.</li><li>Detail-oriented and highly organized.</li><li>Creative and innovative mindset.</li><li>Ability to work independently and as part of a team</li></ul><p>Additional Information</p><ul><li>experience is an asset</li><li>Prior experience working with Opera or a related system</li><li>Fluency in English</li><li>additional languages are a plus</li></ul><p>Your team and working environment:</p><p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture</p><p>Note: Customization may be included for any specific local or legislative requirements, such as work permits</p>

<p>Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section. Be responsible for the cost, quality, hygiene, taste, presentation, and consistency of all food produced within the Garde Manger section and contribute to customer satisfaction related to these. Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently. Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required. Personally control the quality, taste, freshness, and presentation of food prepared for breakfast, lunch, dinner, buffet, banquet, and la carte operations according to established standards. Prepare the daily and weekly list of required Garde Manger materials and ingredients, submit requisitions through the approved system, and check the quality and quantity of received products. Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss. Check the cooling and refrigeration systems of food storage areas and ensure that all food products are stored under appropriate conditions and used according to the First In, First Out (FIFO) principle. Plan and organize Garde Manger food production according to the menus, business volume, banquet requirements, and production schedules established by the Executive Chef and Sous Chef. Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control. Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation. Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards. Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly. Check all storage areas at the beginning of the shift, ensure proper organization, identify products approaching expiry, transfer suitable products to production, and ensure proper utilization of remaining food. Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions. Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef. Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures. Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs. Deliver on-the-job training to food production personnel regarding menu preparation, recipes, Garde Manger techniques, product handling, presentation, portion control, and food cost awareness. Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently. Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients. Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards. Coordinate with other kitchen sections and Food &amp; Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements. Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources. Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures. Ensure that food waste and other waste materials are properly separated, collected, and disposed of in accordance with hotel procedures in order to reduce environmental pollution and harmful effects on the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specifically mentioned in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.</p><p>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p>Foreign Language: At least intermediate level English.</p><p>Courses and Training: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Basic computer applications.</p><p>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p>

<p>Responsible receive guests in any outlet and escort them to tables by standard way. Assigned to work in bars or restaurant Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Maintain and any personal belongings of customers those have been left in the workstation and hand such belongings over to her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 3-5 years of experience as a Hostess or in a similar front-of-house hospitality role</li><li>Proven supervisory or lead experience with the ability to train and motivate team members</li><li>Exceptional communication and interpersonal skills with a customer-focused mindset</li><li>Strong organizational and multitasking abilities in a fast-paced environment</li><li>Proficiency with POS systems and reservation management software</li><li>Excellent problem-solving and conflict resolution skills</li><li>Professional demeanor with a friendly and empathetic approach to guest interactions</li><li>High school diploma or equivalent</li><li>Fluency in English; multilingual abilities (Arabic, French, or other languages) are highly desirable</li><li>Knowledge of hospitality industry standards and best practices</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li></ul>

<p>Westview International Language School is looking for an experienced and dynamic Academic Dean to lead and oversee the academic vision, standards, and performance of the school. Key Responsibilities</p><ul><li>Lead and monitor the implementation of the school s academic vision, policies, and standards.</li><li>Ensure high-quality teaching and learning across all stages.</li><li>Supervise and support Principals, Heads of Departments, and teaching staff.</li><li>Monitor curriculum planning, assessment, and academic progress.</li><li>Analyze student achievement data and develop improvement plans.</li><li>Lead academic development, teacher performance, and professional development programs.</li><li>Ensure alignment between the National and American curricula and the school s academic standards.</li><li>Conduct regular academic reviews, observations, and follow-ups.</li><li>Support recruitment, selection, and onboarding of academic staff.</li><li>Collaborate with school leadership to develop and implement the annual academic improvement plan.</li><li>Promote a culture of continuous improvement, innovation, and professional growth.</li><li>Ensure compliance with school policies and educational requirements.</li><li>Prepare and present academic reports and recommendations to senior management.</li></ul><p>Requirements</p><ul><li>Bachelor s degree in Education or a relevant academic field; Master s degree is preferred.</li><li>Minimum 7 10 years of experience in education, with significant leadership experience.</li><li>Previous experience as an Academic Director, Academic Dean, Principal, Vice Principal, or similar senior academic leadership role.</li><li>Strong knowledge of curriculum development, assessment, and instructional leadership.</li><li>Experience with American and/or National education systems is highly preferred.</li><li>Excellent leadership, communication, decision-making, and organizational skills.</li><li>Strong ability to lead teams, manage change, and drive academic improvement.</li><li>Excellent English communication skills</li><li>Bachelor s degree in English, Education, or relevant field.</li><li>Teaching certification</li><li>Experience teaching English to elementary-level students is a plus.</li><li>Excellent communication and interpersonal skills.</li><li>Ability to foster a nurturing and effective learning atmosphere.</li><li>Good organizational skills and adaptability.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Bachelor s degree in Education or a relevant academic field; Master s degree is preferred.</p><p>Minimum 7 10 years of experience in education, with significant leadership experience.</p><p>Previous experience as an Academic Director, Academic Dean, Principal, Vice Principal, or similar senior academic leadership role.</p><p>Strong knowledge of curriculum development, assessment, and instructional leadership.</p><p>Experience with American and/or National education systems is highly preferred.</p><p>Excellent leadership, communication, decision-making, and organizational skills.</p><p>Strong ability to lead teams, manage change, and drive academic improvement.</p><p>Excellent English communication skills</p><p>Bachelor s degree in English, Education, or relevant field.</p><p>Teaching certification</p><p>Experience teaching English to elementary-level students is a plus.</p><p>Excellent communication and interpersonal skills.</p><p>Ability to foster a nurturing and effective learning atmosphere.</p><p>Good organizational skills and adaptability.</p>