Jobs in Tourism Sector in Egypt

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p><p>Food Preparation and Cooking:</p><ul><li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li><li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li><li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li><li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li></ul><p>Station Management:</p><ul><li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li><li>Ensure that all ingredients are available and prepped in your section before service begins.</li><li>Maintain a clean, organized, and safe working environment in your section.</li><li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li></ul><p>Quality Control:</p><ul><li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency.</li><li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li><li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines.</li></ul><p>Leadership and Supervision:</p><ul><li>Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices.</li><li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li><li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li><li>Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.</li></ul><p>Health &amp; Safety Compliance:</p><ul><li>Ensure the kitchen complies with all food safety and hygiene regulations.</li><li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li><li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li><li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li></ul><p>Inventory and Stock Control:</p><ul><li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out).</li><li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li><li>Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.</li></ul><p>Collaboration and Communication:</p><ul><li>Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations.</li><li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li><li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li></ul><p>Training and Development:</p><ul><li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li><li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li><li>Be open to feedback and actively seek ways to improve performance and efficiency.</li></ul><p>Maintenance of Equipment:</p><ul><li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li><li>Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly.</li><li>Keep your section's tools and equipment clean and in good working order.</li></ul><p>Additional Responsibilities</p><p>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li><li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li><li>Good understanding of kitchen operations, food safety, and hygiene standards.</li><li>Ability to work in a fast-paced, high-pressure environment.</li><li>Strong leadership and communication skills.</li><li>Attention to detail and a commitment to maintaining quality and consistency.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li></ul><p>Physical Requirements</p><ul><li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li><li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li><li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li></ul><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Heartist service culture to be responsive, respectful and deliver a great experience.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p><p>Food Preparation and Cooking: Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant. Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed. Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation. Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</p><p>Station Management: Manage the section efficiently, ensuring it runs smoothly throughout service. Ensure that all ingredients are available and prepped in your section before service begins. Maintain a clean, organized, and safe working environment in your section. Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</p><p>Quality Control: Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency. Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction. Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines.</p><p>Leadership and Supervision: Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices. Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen. Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station. Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.</p><p>Health &amp; Safety Compliance: Ensure the kitchen complies with all food safety and hygiene regulations. Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination. Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment. Follow health and safety protocols to minimize hazards and ensure a safe work environment.</p><p>Inventory and Stock Control: Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out). Track inventory levels and ensure that ingredients are used efficiently to minimize waste. Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.</p><p>Collaboration and Communication: Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations. Coordinate with other chefs to ensure that orders are completed on time and to the required standard. Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</p><p>Training and Development: Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends. Participate in training sessions, both formal and informal, to enhance your culinary abilities. Be open to feedback and actively seek ways to improve performance and efficiency.</p><p>Maintenance of Equipment: Ensure that all kitchen equipment and tools are used properly and are well-maintained. Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly. Keep your section's tools and equipment clean and in good working order.</p><p>Additional Responsibilities Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><p>Leading Myself</p><p>Positive Orientation</p><p>Operational Decision Making</p><p>Self-Development &amp; Management</p><p>Leading Others</p><p>Developing an Empowered Team</p><p>Leading an Engaged and Diverse Team</p><p>Communication</p><p>Leading the Business</p><p>Advocating Guest Passion</p><p>Business Planning and Analysis</p><p>Business Improvement and Change</p><p>Experience/Certificates/Education</p><p>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</p><p>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</p><p>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</p><p>Good understanding of kitchen operations, food safety, and hygiene standards.</p><p>Ability to work in a fast-paced, high-pressure environment.</p><p>Strong leadership and communication skills.</p><p>Attention to detail and a commitment to maintaining quality and consistency.</p><p>Willingness to work flexible hours, including nights, weekends, and holidays.</p><p>Physical Requirements</p><p>Ability to stand for long periods and work in a fast-paced kitchen environment.</p><p>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</p><p>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities Food Preparation and Cooking: Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant. Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed. Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation. Work with the kitchen team to ensure that dishes are cooked and delivered promptly. Station Management: Manage the section efficiently, ensuring it runs smoothly throughout service. Ensure that all ingredients are available and prepped in your section before service begins. Maintain a clean, organized, and safe working environment in your section. Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly. Quality Control: Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency. Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction. Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines. Leadership and Supervision: Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices. Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen. Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station. Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef. Health &amp; Safety Compliance: Ensure the kitchen complies with all food safety and hygiene regulations. Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination. Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment. Follow health and safety protocols to minimize hazards and ensure a safe work environment. Inventory and Stock Control: Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out). Track inventory levels and ensure that ingredients are used efficiently to minimize waste. Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time. Collaboration and Communication: Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations. Coordinate with other chefs to ensure that orders are completed on time and to the required standard. Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience. Training and Development: Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends. Participate in training sessions, both formal and informal, to enhance your culinary abilities. Be open to feedback and actively seek ways to improve performance and efficiency. Maintenance of Equipment: Ensure that all kitchen equipment and tools are used properly and are well-maintained. Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly. Keep your section's tools and equipment clean and in good working order. Additional Responsibilities Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself Positive Orientation Operational Decision Making Self-Development &amp; Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. Culinary diploma or equivalent professional training from a reputable culinary school preferred. Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen. Good understanding of kitchen operations, food safety, and hygiene standards. Ability to work in a fast-paced, high-pressure environment. Strong leadership and communication skills. Attention to detail and a commitment to maintaining quality and consistency. Willingness to work flexible hours, including nights, weekends, and holidays. Physical Requirements Ability to stand for long periods and work in a fast-paced kitchen environment. Comfort working with hot equipment, sharp knives, and heavy kitchen tools. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br> <div><b>Job Description</b></div> <br> <p>Responsibilities</p> <p>Food Preparation and Cooking:</p> <p> Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</p> <p> Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</p> <p> Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</p> <p> Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</p> <p>Station Management:</p> <p> Manage the section efficiently, ensuring it runs smoothly throughout service.</p> <p> Ensure that all ingredients are available and prepped in your section before service begins.</p> <p> Maintain a clean, organized, and safe working environment in your section.</p> <p> Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</p> <p>Quality Control:</p> <p> Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency.</p> <p> Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</p> <p> Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines.</p> <p>Leadership and Supervision:</p> <p> Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices.</p> <p> Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</p> <p> </p> <p> Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</p> <p> Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.</p> <p>Health &amp; Safety Compliance:</p> <p> Ensure the kitchen complies with all food safety and hygiene regulations.</p> <p> Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</p> <p> Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</p> <p> Follow health and safety protocols to minimize hazards and ensure a safe work environment.</p> <p>Inventory and Stock Control:</p> <p> Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out).</p> <p> Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</p> <p> Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.</p> <p>Collaboration and Communication:</p> <p> Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations.</p> <p> Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</p> <p> Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</p> <p>Training and Development:</p> <p> Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</p> <p> Participate in training sessions, both formal and informal, to enhance your culinary abilities.</p> <p> Be open to feedback and actively seek ways to improve performance and efficiency.</p> <p>Maintenance of Equipment:</p> <p> Ensure that all kitchen equipment and tools are used properly and are well-maintained.</p> <p> Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly.</p> <p> Keep your section's tools and equipment clean and in good working order.</p> <p>Additional Responsibilities</p> <p> Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p> <br> <div><b>Qualifications</b></div> <br> <p>Abilities/Key Competencies/Skills</p> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <p> </p> <p>Leading Myself</p> <p> Positive Orientation</p> <p> Operational Decision Making</p> <p> Self-Development &amp; Management</p> <p>Leading Others</p> <p> Developing an Empowered Team</p> <p> Leading an Engaged and Diverse Team</p> <p> Communication</p> <p>Leading the Business</p> <p> Advocating Guest Passion</p> <p> Business Planning and Analysis</p> <p> Business Improvement and Change</p> <p>Experience/Certificates/Education</p> <p> Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</p> <p> Culinary diploma or equivalent professional training from a reputable culinary school preferred.</p> <p> Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</p> <p> Good understanding of kitchen operations, food safety, and hygiene standards.</p> <p> Ability to work in a fast-paced, high-pressure environment.</p> <p> Strong leadership and communication skills.</p> <p> Attention to detail and a commitment to maintaining quality and consistency.</p> <p> Willingness to work flexible hours, including nights, weekends, and holidays.</p> <p>Physical Requirements</p> <p> Ability to stand for long periods and work in a fast-paced kitchen environment.</p> <p> Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</p> <p> Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</p> <div><br></div><ul> </ul></div></section>

<p><h4>About Four Seasons</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location</h4> <p>La Compagnie Four Seasons</p> <p>Four Seasons est classé par le magazine Fortune parmi les 100 meilleures compagnies dans lesquelles il fait bon travailler, et ce, chaque année depuis 1998.</p> <p>Avec 135 hôtels dans plus de 50 pays, Four Seasons n’a de cesse d’élever l’expérience client grâce à son innovation constante et des standards de qualité d’excellence.</p> <p>La culture Four Seasons est basée sur notre Règle d’Or, profondément ancrée en chacun de ses collaborateurs. Tous partagent un même objectif afin d’offrir un service exceptionnel à nos clients.</p> <p>Chez Four Seasons, nous croyons qu'il est important de reconnaître un visage familier, d’accueillir et de traiter chaque client et chaque employé comme nous aimerions être traités nous-mêmes.</p> <p>Que vous travailliez avec nous ou que vous séjourniez avec nous, notre mission est de vous offrir des souvenirs qui resteront à jamais dans votre cœur. Nous sommes convaincus de l’importance de connecter de façon naturelle et chaleureuse avec nos clients et nos équipes.</p> <p>Nous sommes fiers de permettre à l'ensemble de nos employés d’être les acteurs de chacune des émotions offertes à nos clients !</p> <p><strong>Four Seasons Hotel George V Paris</strong></p> <p>Le Four Seasons George V se situe à quelques pas seulement des Champs-Élysées, au cœur du célèbre Triangle d'Or de Paris et non loin de l’avenue Montaigne et de ses boutiques de luxe.</p> <p>Plusieurs fois élu meilleur hôtel au monde avec ses 6 étoiles au Guide Michelin, ses 243 chambres et suites et son spa et ses 7 salons privés, nous vous proposons de débuter votre carrière en rejoignant nos équipes et de poursuivre à terme une évolution à l’international.</p> <p>Nous recherchons pour notre établissement parisien un(e) Assistant(e) Concierge - CDD à compter du mois d'août 2026 (H/F) expérimenté et qualifié.</p> <p>Le/la candidat(e) doit être titulaire d’une autorisation de travail conforme à la législation française.</p> <p>Un niveau courant de français et d’anglais sont requis.</p> <p>Poste basé à Paris.</p> <h4>Profil recherché</h4> <p>Le poste d’Assistant Concierge en Contrat à Durée Déterminée au Four Seasons Hôtel George V est un rôle exigeant, mais d’une importance capitale : il/elle laisse aux clients une impression durable, unique, et déterminante dans leur perception de la qualité du service reçu. Plus qu’au service des clients, l’Assistant(e) Concierge se met également au service de l’ensemble de l’hôtel… et de sa ville, dont il/elle est un véritable ambassadeur.</p> <p>Le métier d’Assistant(e) Concierge exige rigueur et précision. Il/elle ne présume pas et ne promet pas à la légère, mais fait siens les besoins et les questions de ses interlocuteurs, en s’investissant avec la même implication que si ces demandes étaient les siennes. Il ne dit jamais « non », car pour chaque question ou difficulté, il existe une solution.</p> <p>Il/elle est essentiel de rappeler ce qui distingue un service de conciergerie à l’heure où les moyens d’information et de réservation sont accessibles à tous : la valeur ajoutée d’un Assistant(e) Concierge réside dans la pertinence et la personnalisation de ses réponses. Pour cela, il/elle doit rester en permanence à la pointe de l’information, connaître sa ville, son réseau et ses partenaires mieux que quiconque, et cultiver des relations privilégiées.</p> <p>Le Four Seasons Hotel George V, Paris est fier d’être devenu le premier hôtel au monde à accueillir sous un même toit le plus grand nombre de concierges « Les Clefs d’Or », grâce à l’arrivée récente de deux nouveaux membres au sein de l’équipe, portant à 11 le nombre total de titulaires de cette distinction prestigieuse.</p> <p>Ce jalon rare est un hommage à l’expertise, au dévouement et à la passion inégalés de notre équipe. Les clés dorées qu’ils arborent fièrement sont plus qu’un symbole : elles représentent un sceau de confiance, d’excellence et de service véritablement personnalisé. Le genre de service qui transforme un séjour en un souvenir inoubliable.</p> <p>Par son élégance irréprochable, sa courtoisie et son éducation, le Concierge incarne l’image et les valeurs de Four Seasons, non seulement auprès de la clientèle, mais également auprès de tous ses interlocuteurs.</p> <p>Si ce métier s’apprend en grande partie sur le terrain, c’est surtout par l’attitude que l’on ouvre les bonnes portes : sourire, amabilité, courtoisie, discrétion, humour et charme sont ses meilleures armes pour créer des connexions solides et satisfaire les clients les plus exigeants.</p> <h4>Fonctions essentielles</h4> <ul> <li>Avoir une bonne maîtrise de la langue française, lue, écrite et parlée.</li> <li>Avoir une bonne connaissance de la langue anglaise, lue, écrite et parlée.</li> <li>Avoir une expression orale raffinée, expression écrite soignée.</li> <li>Rester calme dans des situations d’urgence et de stress.</li> <li>Être patient, faire preuve de tact, d’empathie et de compréhension.</li> <li>Être organisé, ponctuel et rigoureux avec un bon sens d’analyse de ses priorités.</li> <li>Extraverti, il doit faire preuve d’un excellent sens relationnel.</li> <li>Faire preuve de la plus grande intégrité, probité et discrétion.</li> <li>Bonne connaissance de Paris, historique, culturel, gastronomique, etc.</li> </ul> <h4>Ce que nous offrons</h4> <ul> <li>Excellentes conditions de travail et de rémunération.</li> <li>Nuitées offertes et à tarif préférentiel en fonction de l’ancienneté avec une réduction de 50% sur l’offre boisson et restauration.</li> <li>Nombreuses offres de formation et de développement.</li> <li>Possibilité d’évolution au sein de la compagnie.</li> <li>Mutuelle avantageuse.</li> <li>13ème mois.</li> <li>Intéressement et participation.</li> <li>Restaurant du personnel.</li> <li>Service de lingerie.</li> </ul> <p>À noter qu'en raison du grand nombre de candidatures que nous recevons, seuls les profils retenus pour le poste seront contactés pour commencer un processus d’entretiens.</p></p><p></p>

NOK Human Capital is hiring "Office Manager" on behalf of a well-established company operating in the tourism, travel, and visa consultancy industry, known for providing professional visa processing and travel advisory services to clients.<br>Job Purpose:<br>Oversee and manage the daily operations of the tourism and visa services department.<br>Key Responsibilities:<br>- Oversee the daily administrative operations of the office to ensure smooth workflow and efficiency- Supervise and coordinate the work of administrative and support staff- Ensure excellent customer service and professional handling of client inquiries- Manage office supplies, facilities, vendors, and administrative processes- Improve office procedures and maintain organized documentation- Prepare administrative reports, monitor office performance, and support management in achieving operational goals<br>Requirements:<br>- Bachelor's degree in Business Administration, Marketing, Sales, or related field- Minimum 5 years of experience in Tourism / Travel / Visa Consultancy / Management- Tourism-hospitality certification is a plus- Proficiency in Microsoft Word, Excel, Power Point, and Outlook- Very good command of English (B2 level)<br><br>Work Details:<br>- Location: Maadi, Cairo (On-site)- Working Hours: 10:00 AM – 6:00 PM- Full-time | 2 days off

<p>Responsible for maintaining the day-to-day facilities operations, including cleaning, office boys, pantry, pest control, stationary, security and reception services. Monitor facilities and security services providers, ensure the performance and quality of the service delivered in accordance with the contract SOW. Ordering and maintaining office supplies, inventory management. Contracts Management include reviewing the terms and conditions, follow up on the renewal process in a timely manner, maintaining accurate records of all contracts for annual leases and service providers. Review all invoices and process all the payments related to the vendors. Preparing reports and tracking the facility and projects budget. Handle all events related operations, including but not limited to event planning &amp; set-up, catering, giveaways, supplies, either inside or outside the office. Creating purchase orders using ERP system and submitting expense reports. Handle the onboarding process for RSA new vendors in Egypt, Saudi Arabia &amp; Dubai. Issuing and distributing the ID cards to the new joiners. Procuring and distributing the welcome kit for the new joiners. Acting as the corporate account delegate with the telecom operator, handing all the SIM cards issuance, management, review monthly invoice and handle the payment process. Handling travel arrangements, including flights booking and hotel reservations. Handling the employees and management daily operational requests. Providing the necessary support in HS</p><p><strong>Desired Candidate Profile</strong></p><p>Proficiency in MS Office &amp; ERP systems. Strong vendor management and organizational skills. Ability to multitask and manage multiple requests from different stakeholders at the same time. Excellent communication skills in both English and Arabic. Solid understanding of contract management, and experience in overseeing vendor performance and ensuring service quality. Bachelor s degree in business administration, hospitality, facilities management, or a related field. Minimum 3-5 years of experience in facilities management &amp; workplace operations.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Check the daily provision vouchers and accelerate the circulation of slow-moving supplies. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Make sure the personnel working in the department comply with personal hygiene rules. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef. Assist the Executive Chef in preparing menus taking into account the facility s standards, food cost budget and special occasions (private functions, special themes etc.). Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). Regularly monitor the food safety management system. Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner. Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules. Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development. Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes. In addition to the above, carry out the Executive Chef s written and verbal orders and report to senior managers. Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant. Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest 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 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 systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>At least a high school or equivalent diploma. Extensive practical and managerial experience related to the processes in the respective department (at least 3 years). At least intermediate level English. Prior attendance in courses and seminars in the related field. Basic computer applications. 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></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY The position is accountable for proactively soliciting and handling sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.</p><p>CORE WORK ACTIVITIES Building Successful Relationships that Generate Sales Opportunities Works collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary and not duplicative. Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc. Develops relationships within community to strengthen and expand customer base for sales opportunities. Manages and develops relationships with key internal and external stakeholders. Provides accurate, complete and effective turnover to Event Management.</p><p>Managing Sales Activities Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).</p><p>Using Knowledge of Market Trends and Target Customer Information to Maximize Revenue Identifies new business to achieve personal and location revenue goals. Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Closes the best opportunities for the location based on market conditions and location needs. Gains understanding of the location s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution.</p><p>Providing Exceptional Customer Service Supports the company s service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Services our customers in order to grow share of the account. Executes and supports the company s customer service standards. Provides excellent customer service consistent with the daily service basics of the company. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.</p><p></p></section>

<p><strong>1. At least 10 years of experience managing a travel and tourism agency.</strong></p><p><strong>2. Experience in preparing tourism programs and seasonal and special-occasion tourism offers.</strong></p><p><strong>3. Full proficiency in English.</strong></p><p><strong>4. An appropriate university degree and educational background.</strong></p><p><strong>5. Relevant certificates, courses, and experience in the same field.</strong></p><p><strong>6. Established contacts with countries targeted for tourism.</strong></p><p><strong>7. Experience with airline systems and the Amadeus reservation system.</strong></p><p><strong>8. Age: 40 to 50 years old.</strong></p><p><strong>&nbsp;&nbsp;&nbsp; Open to both males and females.</strong></p><p></p><p><strong>Location: Riyadh, Saudi Arabia</strong></p><p><strong>Requirements</strong></p><ul><li><p></p></li></ul><p></p>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Responsible for managing and supervising all areas of the spa, including its programs, services, hours of operation, facilities and staff. Coordinates the delivery of spa services, including salon, skin care, fitness and wellness, massage, program coordinating, reservations, reception desk and locker room areas. As a department head, directs and works with the management team and hourly employees to successfully execute all spa operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the spa, guest services, front desk, sales and marketing, or related professional area.</p> <p>OR</p> <p> 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the spa, guest services, front desk, sales and marketing, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing Spa Operations and Budgets</strong> </p> <p> Selects vendors for spa retail operations and managing contract agreements.</p> <p> Oversees retail product research, product selection and purchasing, product display.</p> <p> Manages supply inventories and purchasing control, including uniforms.</p> <p> Monitors the spa's actual and projected sales to ensure revenue goals are met or exceeded.</p> <p> Maintains cleanliness of spa and related areas and equipment.</p> <p> </p> <p> <strong>Managing Spa Sales and Marketing Strategy</strong> </p> <p> Creates and coordinates special services for groups including group gifting programs, group amenities, group turndown gifts, letters and invitations, creating special spa services for specific groups and spa contract addendum negotiation.</p> <p> Develops and Manages spa promotions including gifting programs, gift with purchase, co-op marketing efforts and holiday events.</p> <p> Ensures spa services are included in all property-related marketing and advertising.</p> <p> Identifies and recommending new products and product enhancements to remain competitive in the market.</p> <p> </p> <p> <strong>Managing Spa Revenue Management Strategy</strong> </p> <p> Monitors and Manages the payroll function.</p> <p> Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.</p> <p> Manages Spa controllable expenses such guest amenities, linen expense, professional salon products, plants, decorations and paper supplies to achieve or exceed budgeted goals.</p> <p> </p> <p> <strong>Ensuring and Delivering Exceptional Customer Service</strong> </p> <p> Displays leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Strives to improve service performance.</p> <p> </p> <p> <strong>Conducting Human Resources Activities</strong> </p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> Reviews findings with employees to develop appropriate corrective action, sharing plans with property leadership and ensuring corrective action is taken to continuously improve results.</p> <p> Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.</p> <p> Develops, implements and maintains a Spa orientation program for employees to receive the appropriate new hire training to successfully perform their job.</p> <p> Administers the performance appraisal process for direct report managers.</p> <p> Develops business goals and creates appropriate development plans.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensuring employees do the same within the team.</p> <p> Solicits employee feedback, utilizes an open door policy and reviewing employee satisfaction results to identify and address employee problems or concerns.</p> <p> Ensures that regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizing performance, and producing desired business results.</p> <p> Celebrates successes and publicly recognizes the contributions of team members.</p> <p> </p> </div> <div> </div> <p><br></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p> <strong>JOB SUMMARY </strong> </p> <p> </p> <p>Helps drive company values and philosophy and ensures all training and development activities are strategically linked to the organization s mission and vision. The position works with the Executive Committee and property leadership team to identify and address employee and organizational development needs. The position is responsible for ensuring effective training is in place to enable the achievement of desired business results. Training programs focus on a variety of topics, including product knowledge, company philosophy, customer service and leadership skills. Conducts needs assessments, designs and develops training programs and facilitates the delivery of both custom and corporate training programs. Measures the effectiveness of training to ensure a return on investment.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> 2-year degree from an accredited university in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the human resources or related professional area; certified trainer.</p> <p>OR</p> <p> 4-year bachelor's degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing and Administering Employee Training</strong> </p> <p> Coordinates property compliance training programs such as CPR, PAR, Business We Do, Harassment, Fire Safety, Food Handling, OSHA, etc.</p> <p> Ensures participants receive the appropriate property and company orientation, understand program materials and build relationships with property leadership team.</p> <p> Promotes and informs employees about all training programs.</p> <p> Uses effective training methods to ensure employees have a good understanding of guest satisfaction and can demonstrate guest satisfaction skills.</p> <p> Administers and delivers core training initiatives in compliance with corporate training and development standards. Core training initiatives include Orientation, Leadership Skills, Trainer Certification, Diversity Training, and Management Development Program.</p> <p> Makes any necessary adjustments to training methodology and/or re-trains as appropriate.</p> <p> Ensures adult learning principles are incorporated into training programs.</p> <p> Develops, implements and maintains a management orientation program to introduce new managers to the expected leadership behaviors and management skills (e.g., financial management, human resources skills).</p> <p> </p> <p> <strong>Managing Employee Development programs</strong> </p> <p> Provides additional training to participants to increase skills (e.g., HR skills).</p> <p> Helps employees identify specific behaviors that will contribute to service excellence.</p> <p> Oversees the Management Development Program.</p> <p> Coaches managers to enhance own performance and to improve the performance of employees.</p> <p> Develops specific training to improve service performance.</p> <p> Works with leadership team to determine development needs of managers.</p> <p> Designs, develops and delivers a supervisory development program to build effective supervisory skills.</p> <p> Drives brand values and philosophy in all training and development activities.</p> <p> </p> <p> <strong>Developing Training Program Plans</strong> </p> <p> Develops and maintains an annual or quarterly training calendar.</p> <p> Partners with operational leaders to assess if employees demonstrate effective technical and leadership skills.</p> <p> Develops implements and maintains a property orientation program for employees to introduce the company and the culture.</p> <p> Selects, trains and develops an internal training cadre to support delivery of technical skills training programs.</p> <p> </p> <p> <strong>Evaluating Training Program Effectiveness</strong> </p> <p> Aligns current training and development programs to effectively impact key business indicators.</p> <p> Ensures all training and development activities (department specific and general property training) are strategically linked to the organization s mission and vision.</p> <p> Measures transfer of learning from training courses to the operation.</p> <p> Tracks key business indicators (employee and guest satisfaction, retention and financial results) to determine the effectiveness of current training and development programs.</p> <p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p> <p> </p> </div> <div> </div> <p><br></p></div></section>

<p><h4>Job summary</h4> <p>The position assists with the soliciting and handling of sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 years experience in the sales and marketing or related professional area. OR</li> <li>4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required</li> </ul> <h4>Core work activities</h4> <p><strong>Building successful relationships that generate sales opportunities</strong></p> <ul> <li>Works collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary and not duplicative.</li> <li>Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include participating on sales calls, entertainment, FAM trips, trade shows, etc.</li> <li>Develops relationships within community to strengthen and expand customer base for sales opportunities.</li> <li>Assists with managing and developing relationships with key internal and external stakeholders.</li> <li>Provides accurate, complete and effective turnover to Event Management.</li> </ul> <p><strong>Managing sales activities</strong></p> <ul> <li>Participates in sales calls with members of sales team to acquire new business and/or close on business.</li> <li>Supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).</li> </ul> <p><strong>Using knowledge of market trends and target customer information to maximize revenue</strong></p> <ul> <li>Identifies new business to achieve personal and location revenue goals.</li> <li>Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.</li> <li>Assists in closing the best opportunities for the location based on market conditions and location needs.</li> <li>Gains understanding of the location’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution.</li> </ul> <p><strong>Providing exceptional customer service</strong></p> <ul> <li>Supports the company’s service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience.</li> <li>Services our customers in order to grow share of the account.</li> <li>Executes and supports the company’s customer service standards.</li> <li>Provides excellent customer service consistent with the daily service basics of the company.</li> <li>Sets a positive example for guest relations.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p>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>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property.</p> <p>You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Position summary</h4> <p>Our jobs aren’t just about giving guests a smooth check-in and check-out. Instead, we want to build an experience that is memorable and unique. Our Guest Experience Experts take the initiative to deliver a wide range of services that guide guests through their entire stay. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience.</p> <p>No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Experience Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each and every time.</p> <h4>Preferred qualifications</h4> <p><strong>Education:</strong> High school diploma or G.E.D. equivalent.</p> <p><strong>Related work experience:</strong> No related work experience.</p> <p><strong>Supervisory experience:</strong> No supervisory experience.</p> <p><strong>License or certification:</strong> None</p> <p>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. 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.</p> <p>JW Marriott 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</p><p></p>

<p><h4>Position summary</h4> <p>First impressions are everything. When guests arrive at our hotels, we want that impression to be memorable. The same goes for departures. When guests leave, we want them to go with a smile and a feeling that we were there for them throughout their stay. We want to build an experience that is memorable and unique from start to finish.</p> <p>Our Guest Arrival Experts take the initiative to deliver a wide range of services that guide guests through their arrival and departure experiences. They are empowered to move about their space and do what needs to be done. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Arrival Expert makes transactions feel like part of the experience.</p> <p>No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional.</p> <p>Guest Arrival Experts will be on their feet and moving around (stand, sit, or walk for an extended time) and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing more than 75 pounds with assistance). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Arrival Experts – to get it right for our guests and our business each and every time.</p> <h4>Preferred qualifications</h4> <p><strong>Education:</strong> High school diploma or G.E.D. equivalent.</p> <p><strong>Related work experience:</strong> No related work experience.</p> <p><strong>Supervisory experience:</strong> No supervisory experience.</p> <p><strong>License or certification:</strong> None.</p> <p>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>At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we.</p> <p>We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance 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.</p></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Team leadership & management:</strong><br> <li>Supervise, train, and develop the bar team to ensure they consistently deliver high-quality service and adhere to operational standards.</li> <li>Maintain a positive and motivated team environment through coaching, mentoring, and feedback.</li> <li>Oversee daily bar operations, ensuring efficient service and timely delivery of drinks to guests.</li> <strong>Beverage expertise & innovation:</strong><br> <li>Develop and curate creative cocktail menus that align with the restaurant's concept and guest preferences.</li> <li>Keep up to date with the latest trends in the beverage industry, including new cocktail styles, spirits, and mixology techniques.</li> <li>Ensure that bartenders are knowledgeable about the beverage menu, including drink ingredients, preparation techniques, and ideal pairings.</li> <li>Provide recommendations to guests on specialty cocktails, wines, and other beverages.</li> <strong>Guest service excellence:</strong><br> <li>Ensure that all guests receive a memorable experience through personalized service, attention to detail, and an engaging approach.</li> <li>Handle guest complaints or concerns promptly and professionally, ensuring swift resolution while maintaining high levels of guest satisfaction.</li> <li>Foster strong relationships with regular guests, understanding their preferences and ensuring personalized service.</li> <strong>Inventory & stock management:</strong><br> <li>Oversee bar inventory, ensuring that the necessary supplies are stocked, including spirits, wine, and other beverages.</li> <li>Coordinate with purchasing and suppliers to maintain stock levels, track usage, and order supplies as needed.</li> <li>Conduct regular inventory checks and manage stock rotation to prevent wastage and ensure cost-effective use of resources.</li> <strong>Health & safety compliance:</strong><br> <li>Enforce all health, safety, and hygiene standards in the bar area, ensuring compliance with local regulations and internal policies.</li> <li>Ensure the bar area is kept clean, organized, and safe for both staff and guests at all times.</li> <li>Supervise the safe handling of alcohol, including monitoring guest consumption and preventing over-service.</li> <strong>Upselling & revenue generation:</strong><br> <li>Promote upselling of premium spirits, cocktails, and wine selections to enhance guest satisfaction and increase bar revenue.</li> <li>Introduce innovative drink specials or themed promotions to boost sales and attract guests.</li> <strong>Administration & reporting:</strong><br> <li>Manage daily cash handling, including the accurate processing of payments, tips, and transactions.</li> <li>Prepare daily, weekly, and monthly reports related to bar sales, inventory, and staff performance.</li> <li>Collaborate with management on budgeting, cost control, and revenue generation strategies.</li> <strong>Training & development:</strong><br> <li>Conduct regular training sessions for bar staff to improve product knowledge, service standards, and mixology skills.</li> <li>Ensure that all staff are well-versed in customer service practices, health and safety standards, and company policies.</li> <strong>Special events & promotions:</strong><br> <li>Plan and coordinate bar events, promotions, and themed nights to increase guest engagement and revenue.</li> <li>Work closely with other departments (e.g., marketing and events) to organize and execute special events that feature signature cocktails or exclusive beverages.</li> <strong>Problem resolution & continuous improvement:</strong><br> <li>Proactively address and resolve operational challenges, ensuring the team stays focused on providing excellent service.</li> <li>Collect and act on guest feedback to continuously improve the quality of service and experience.</li> <li>Identify areas for improvement in processes and service, providing suggestions for enhancements to the management team.</li> <strong>Additional responsibilities:</strong><br> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <strong>Leading myself</strong><br> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <strong>Leading others</strong><br> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <strong>Leading the business</strong><br> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> <h4>Experience / certificates / education</h4> <li>Experience: Minimum of 1-2 years in a supervisory role in bar operations, preferably in a high-end bar/restaurant or a luxury hospitality environment. Extensive knowledge of mixology, spirits, wines, and cocktail preparation.</li> <li>Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.</li> <li>Skills & attributes: <ul> <li>Strong leadership and people management skills.</li> <li>Excellent interpersonal and communication abilities.</li> <li>Attention to detail and strong organizational skills.</li> <li>Proven ability to manage multiple priorities and meet deadlines.</li> <li>Ability to handle confidential and sensitive information.</li> <li>In-depth knowledge of beverage trends, mixology, and premium beverage offerings.</li> <li>Proficiency in relevant software and MS Office Suite.</li> <li>Professional and well-presented at all times.</li> <li>Customer-centric approach with a passion for hospitality.</li> <li>Proactive problem-solver with a solutions-oriented mindset.</li> <li>Ability to work in a fast-paced, dynamic environment.</li> <li>Must be able to handle multiple tasks and adapt to changing priorities.</li> </ul> </li> <h4>Additional information</h4> <p>What awaits you...</p> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li></p><p></p>

<p><h4>Company description</h4> <p>Reasons to work at Accor</p> <p>We are far more than a global leader. We welcome you as you are, and with us you will find a career and a brand that match your personality.</p> <p>We support you in growing and learning every day. We make sure that your work has meaning in your life and that, on your journey with us, you can explore Accor’s limitless opportunities.</p> <p>At Accor, you can write every chapter of your own story, and together we can shape the future of hospitality.</p> <p>Do what you love, contribute to communities around the world</p> <h4>Job description</h4> <h4>Scope of position:</h4> <p>As our revenue manager, you will lead the development and execution of strategic revenue initiatives designed to maximize room revenue, total hotel profitability, and market share. You will leverage strong analytical expertise and commercial acumen to drive data-informed pricing, forecasting, and distribution decisions. Working in close collaboration with sales, marketing and operations, you will ensure optimal commercial alignment, performance optimization, and sustainable revenue growth across all segments. Additionally, you will directly oversee the reservations team via the reservations manager to ensure optimal booking conversion, quality control, and luxury service alignment with distribution strategies.</p> <h4>Responsibilities:</h4> <ul> <li><strong>Revenue strategy & optimization</strong><br> Develop and implement comprehensive revenue management strategies to maximize room revenue, total hotel profitability, and market share;<br> Drive dynamic pricing strategies based on demand patterns, seasonality, booking pace, and market trends;<br> Continuously evaluate performance and adjust tactical and strategic approaches to optimize results.<br> Drive total revenue management initiatives, collaborating with F&B, spa, and ancillary departments to optimize total revenue per available room (TrevPAR).<br> Partner with the F&B director and culinary teams to implement structured restaurant revenue management strategies; analyse shift-by-shift demand, optimize table mix/seating configurations, and introduce dynamic pricing or menu engineering strategies during peak and off-peak periods to maximize RevPASH (revenue per available seat hour).</li> <li><strong>Forecasting & budgeting</strong><br> Prepare accurate daily, weekly, and monthly forecasts using historical data, market intelligence, and forward-looking demand indicators;<br> Actively participate in the annual budgeting process, providing strategic insights and revenue projections;<br> Conduct variance analysis and present actionable recommendations to senior management.</li> <li><strong>Reservations & operational oversight</strong><br> Directly manage and mentor the reservations manager, ensuring the reservations department is aligned with daily yielding strategies, inventory controls, and overbooking policies.<br> Monitor and optimize reservation voice-channel performance, including call conversion rates, mystery shopper scores, and luxury service standards.<br> Ensure optimal management of group blocks, wholesale provisionals, and all VIP guest desk queues within the reservations team.</li> <li><strong>Distribution channel management</strong><br> Oversee and optimize all distribution channels, including OTA, direct, GDS, corporate, HConnect, Tourplan, CGConnect and wholesale segments;<br> Ensure a balanced and profitable channel mix, minimizing distribution costs while maximizing net revenue contribution;<br> Maintain absolute integrity and compliance with Accor rate parity policies and brand distribution standards.<br> Monitor channel performance and implement strategies to drive direct bookings and improve channel efficiency.<br> Leverage ALL (Accor Live Limitless) loyalty data, promotions, and private rates to drive direct booking conversion and member acquisition.</li> <li><strong>Market analysis & competitive benchmarking</strong><br> Analyze market trends, competitor performance, and industry dynamics using tools such as STR reports and other market intelligence platforms;<br> Identify revenue opportunities and proactively mitigate potential risks;<br> Maintain a strong understanding of the competitive landscape to support strategic positioning.</li> <li><strong>Commercial collaboration</strong><br> Work closely with the director of revenue / director of sales & marketing to align pricing strategies with promotional campaigns and sales initiatives;<br> Provide revenue guidance and analytical support for corporate, group, and MICE contract negotiations to ensure profitability.</li> <li><strong>Systems & data management</strong><br> Manage revenue management systems and ensure data accuracy and integrity across PMS, CRS, RMS, and distribution platforms;<br> Leverage technology and automation tools to enhance forecasting precision and operational efficiency.<br> Act as the property champion for Accor revenue management audits, ensuring all system configurations meet corporate benchmarks.</li> <li><strong>Reporting & performance monitoring</strong><br> Deliver regular revenue performance reports to the general manager, director of revenue and regional leadership;<br> Monitor and analyze key KPIs including RevPAR, ADR, occupancy, GOP;<br> Translate data into strategic insights to drive informed decision-making.</li> <li><strong>Team leadership & development</strong><br> Lead, mentor, and develop the revenue and reservations team to achieve high-performance standards;<br> Foster a strong data-driven and analytical culture within the department, promoting continuous improvement and commercial excellence.</li> </ul> <h4>Qualifications</h4> <ul> <li>Bachelor’s degree in hospitality, business, finance, or related field (master’s preferred);</li> <li>Strong knowledge of luxury hospitality market dynamics (leisure, MICE, corporate, wholesale);</li> <li>Expertise in forecasting, pricing strategy, yield management, and distribution optimization;</li> <li>Deep working knowledge of Accor distribution systems (TARS, Opera PMS and Accor-approved RMS platforms like IDeaS);</li> <li>Analytical mindset with excellent attention to detail;</li> <li>Strong communication, presentation, and cross-department collaboration skills;</li> <li>Strategic thinker with hands-on execution capability;</li> <li>Fluency in English;</li> <li>Proven leadership experience in managing and developing high-performing teams, specifically spanning both revenue and reservations functions;</li> <li>Familiarity with restaurant revenue management (RRM) principles, metrics (e.g., RevPASH, meal duration, seat occupancy optimization), and F&B reservation platforms (e.g., SevenRooms, OpenTable, Dineplan);</li> <li>Proven track record and strong understanding of revenue management principles;</li> <li>Confident and articulate communication, presenting data, negotiation and relationship building;</li> <li>Proficient in establishing and nurturing effective working connections across all organisational levels;</li> <li>Challenge and influence strategy and identify new opportunities;</li> <li>Skilled in inspiring, educating, and instilling a revenue-focused ethos within the hotel.</li> </ul></p><p></p>

<p><h4>Job summary</h4> <p>Leads and manages all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals and makes recommendations on booking goals of direct reports.</p> <h4>Candidate profile</h4> <h4>Education and experience</h4> <ul> <li>2-year degree from an accredited university in business administration, marketing, hotel and restaurant management, or related major; 3 years experience in the sales and marketing or related professional area; or</li> <li>4-year bachelor's degree in business administration, marketing, hotel and restaurant management, or related major; 1 year experience in the sales and marketing or related professional area.</li> </ul> <h4>Core work activities</h4> <h4>Supporting developing & executing sales strategies</h4> <ul> <li>Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment.</li> <li>Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the director of sales.</li> <li>Assists with the development and implementation of promotions, both internal and external.</li> </ul> <h4>Maximizing revenue</h4> <ul> <li>Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals).</li> <li>Recommends booking goals for sales team members.</li> </ul> <h4>Managing sales activities</h4> <ul> <li>Monitors all day-to-day activities of direct reports.</li> <li>Approves space release for catering to maximize revenue (director of sales, group) in the absence of a business evaluation manager.</li> <li>Participates in sales calls with members of sales team to acquire new business and/or close on business.</li> <li>Executes and supports the operational aspects of business booked (e.g., generating proposals, writing contracts, customer correspondence).</li> </ul> <h4>Analyzing & reporting on sales and financial data</h4> <ul> <li>Analyzes market information by using sales systems and implements strategy to achieve property’s financial room and catering goals.</li> <li>Assists revenue management with completing accurate six period projections.</li> <li>Reviews sales and catering guest satisfaction results to identify areas of improvement.</li> </ul> <h4>Ensuring exceptional customer service</h4> <ul> <li>Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Observes service behaviors of employees and provides feedback to individuals.</li> <li>Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement.</li> <li>Executes and supports the company’s customer service standards and property’s brand standards.</li> <li>Participates in and practices daily service basics of the brand.</li> <li>Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program or event.</li> <li>Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.</li> <li>Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solutions both prior to, and during the program or event.</li> </ul> <h4>Building successful relationships</h4> <ul> <li>Develops and manages relationships with key stakeholders, both internal and external.</li> <li>Works collaboratively with off-property sales channels (e.g., event booking center, market sales, global sales office) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.</li> <li>Works with human resources, engineering and loss prevention to ensure compliance with local, state and federal regulations and/or union requirements.</li> <li>Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with global sales office managers and customers.</li> </ul> <h4>Managing and conducting human resource activities</h4> <ul> <li>Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.</li> <li>Utilizes all available on-the-job training tools for employees.</li> </ul> <p>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>At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests.</p> <p>If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance 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.</p></p><p></p>

<p><h4>Job summary</h4> <p>Assists in leading the property’s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR</li> <li>4-year bachelor's degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area.</li> </ul> <h4>Core work activities</h4> <p><strong>Developing & executing sales strategies</strong></p> <ul> <li>Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment.</li> <li>Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business.</li> <li>Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS.</li> <li>Assists with the development and implementation of promotions, both internal and external.</li> </ul> <p><strong>Maximizing revenue</strong></p> <ul> <li>Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals).</li> <li>Recommends booking goals for sales team members.</li> </ul> <p><strong>Managing sales activities</strong></p> <ul> <li>Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager.</li> <li>Participates in sales calls with members of sales team to acquire new business and/or close on business.</li> <li>Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).</li> </ul> <p><strong>Analyzing & reporting on sales and financial data</strong></p> <ul> <li>Analyzes market information by using sales systems and implements strategy to achieve property’s financial room and catering goals.</li> <li>Assists Revenue Management with completing accurate six period projections.</li> <li>Reviews sales and catering guest satisfaction results to identify areas of improvement.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Observes service behaviors of employees and provides feedback to individuals and/or managers.</li> <li>Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement.</li> <li>Ensures that a customer recognition program is in effect throughout Sales.</li> <li>Executes and supports the company’s Customer Service Standards and property’s Brand Standards.</li> <li>Participates in and practices daily service basics of the brand.</li> <li>Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.</li> <li>Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.</li> <li>Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.</li> </ul> <p><strong>Building successful relationships</strong></p> <ul> <li>Develops and manages relationships with key stakeholders, both internal and external.</li> <li>Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.</li> <li>Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements.</li> <li>Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers.</li> </ul> <p>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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather 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 a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, 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.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join&nbsp;us at Accor,&nbsp;where&nbsp;life pulses&nbsp;with&nbsp;passion!​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues&nbsp;and for the&nbsp;planet.</p><br><p>Hospitality&nbsp;is&nbsp;a&nbsp;work&nbsp;of&nbsp;heart,​<br>Join&nbsp;us and&nbsp;become&nbsp;a&nbsp;Heartist®</p><br><br>Job Description<br><br><p>2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development.<br>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.<br>2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.<br>2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.2.5 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.<br>2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.<br>2.7 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.<br>2.8 Make sure the personnel working in the department comply with personal hygiene rules.<br>2.9 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.<br>2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.<br>2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.<br>2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.).<br>2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.<br>2.14 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).<br>2.15 Regularly monitor the food safety management system.<br>2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.<br>2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.<br>2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.<br>2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant.<br>2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction.<br>2.23 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.).<br>2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility.<br>2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.<br>2.26 Carry out all responsibilities related to the quality management systems implemented at the facility.<br>2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><br><br>Qualifications<br><br><p> Education: At least a high school or equivalent diploma.<br> Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).<br> Foreign Language: At least intermediate level English.<br> Courses and Trainings: Prior attendance in courses and seminars in the related field.<br> Computer Literacy: Basic computer applications.<br> 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><br> </div>