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Role Purpose<br>To support the financial controls and systems function by implementing and monitoring internal controls, ensuring compliance with financial policies and IFRS standards, and contributing to the continuous improvement of financial processes and systems.<br>Key Responsibilities<br>Support the implementation and maintenance of financial control frameworks, policies, and procedures Ensure compliance with IFRS and internal financial policies and highlight any deviations or control gaps Perform control reviews and testing to assess effectiveness of financial controls Identify process inefficiencies or control weaknesses and support the implementation of corrective actions Assist in ensuring the accuracy and completeness of financial records and reporting Support internal and external audit processes, including preparation of supporting documentation and follow-up on audit findings Contribute to finance process improvement initiatives and system enhancements Assist in ERP system usage, data validation, and reporting accuracy Monitor financial data and prepare basic analysis on trends and variances Collaborate with cross-functional teams to support efficient financial operations Maintain proper documentation of processes, controls, and procedures in line with governance requirements<br>Qualifications & Experience<br>Bachelor’s degree in Accounting, Finance, or related field4–6 years of experience in financial control, audit, or reporting Strong analytical skills and attention to detail Working knowledge of IFRS and internal control frameworks Experience with ERP systems and finance transformation initiatives Professional certification (ACCA, CPA) preferred

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"> <div> POSITION OBJECTIVE <br> </div> <div> - The position is responsible for generating sales and deliver customer service at its best. <br> </div> <div> - Support the other operational duties such as housekeeping, visual presentation standards, etc. as assigned by the Store Management Team. </div><br>Key Responsibilities <br>Hospitality and Guest Service <br>- Provides important visual cues for guests that make a positive first impression E.g. wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room. <br>- Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate. <br>- Delivers consistent and outstanding guest service through friendly attitude, attentive behavior and strong product knowledge. <br>- Enhances the guest experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You. <br>- Uses proper procedures to ensure the accuracy of every order for every guest. <br>- Ensures every&nbsp;&nbsp;&nbsp; guest receives a prompt and warm greeting within 5 seconds at front counter and drive-thru. <br>- Maintains speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests’ needs. <br>- Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue. <br>- Listens carefully to guests and apologizes for the experience in the case of a complaint. Store Operations <br>- Follows all Operations standards and guidelines for preparation of products according to training and instructional materials provided. <br>- Prepares all products as required, following the order monitor to ensure the accuracy of every order. <br>- Communicates showcase and product needs to ensure proper product availability for guests. <br>- Regularly takes temperatures of the required products and records in the Time &amp; Temperature Log. Policies and Procedures <br>- Participates in and attends all store meetings and other related functions. <br>- Follows all restaurant policies, procedures and standards. <br>- Maintains the front counter by keeping it clean, organized, stocked and ready for rush periods in the restaurant. <br>- Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Store Manager. Cashiering <br>- Receives payment by cash, credit cards, vouchers or automatic debits. <br>- Issue receipts, refunds, or change to the customers correctly. <br>- Count money in the cash till at the beginning of the shifts to ensure that amount is correct and there is adequate change. <br>- Maintain clean and orderly checkout areas. Health &amp; Safety <br>- Works in compliance with occupational health and safety legislation. <br>- Knows, understands and follows safe work practices and procedures. <br>- Uses or wears personal protective equipment or clothing as required. <br>- Reports all injuries/illnesses, accidents, unsafe conditions, security incidents and any contravention of&nbsp; health and safety legislation, policies and procedures to the Restaurant Manager or Restaurant Owner. <br>- Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone.<br></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description<br><p>Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests..</p><br><br>Job Description<br><p>The Guest Service Supervisor oversees daily guest service operations to ensure guests receive professional, efficient, and friendly service. This role supervises front desk or guest relations staff, handles guest concerns, supports operational procedures, and helps maintain high customer satisfaction standards.</p><br><p>Key Responsibilities</p><br><ul><li>Supervise and support guest service/front office staff during shifts</li><li>Ensure smooth check-in and check-out processes</li><li>Handle guest inquiries, complaints, and special requests professionally</li><li>Monitor service quality and ensure company standards are maintained</li><li>Train, coach, and mentor team members</li><li>Prepare shift schedules and assign duties</li><li>Coordinate with housekeeping, maintenance, and other departments</li><li>Ensure accurate billing, reservations, and cash handling procedures</li><li>Monitor lobby appearance and guest areas</li><li>Assist with VIP guest arrangements and escalations</li><li>Maintain records, reports, and operational logs</li><li>Ensure compliance with health, safety, and company policies</li></ul><br>Qualifications<br><p>Required Qualifications</p><br><ul><li>Diploma or Bachelor’s degree in Hospitality Management or related field</li><li>2–5 years of experience in hospitality or customer service</li><li>Previous supervisory experience preferred</li><li>Strong communication and interpersonal skills</li><li>Problem-solving and conflict-resolution abilities</li><li>Proficiency in hotel management systems (Opera, Fidelio, etc.)</li><li>Ability to work shifts, weekends, and holidays</li><li>Good organizational and multitasking skills</li></ul><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Greet and direct visitors, ensuring a professional and friendly first impression</p> <ul> <li>Manage incoming calls, emails, and correspondence, routing them to appropriate departments or individuals</li> <li>Schedule and coordinate meetings, appointments, and travel arrangements for executives and staff</li> <li>Maintain a clean and organized reception area, ensuring a pleasant and professional atmosphere</li> <li>Handle administrative tasks such as filing, data entry, and document preparation</li> <li>Assist with office supply inventory and ordering as needed</li> <li>Process incoming and outgoing mail and packages</li> <li>Provide general information and answer inquiries from clients, visitors, and employees</li> <li>Support other departments with various clerical tasks as required</li> <li>Ensure security protocols are followed by managing visitor logs and issuing visitor badges</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous experience as a receptionist or in a customer service role</p> <ul> <li>Excellent verbal and written communication skills</li> <li>Strong interpersonal skills with a customer-focused attitude</li> <li>Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook)</li> <li>Ability to operate multi-line phone systems and basic office equipment</li> <li>Fluency in English; additional languages are a plus</li> <li>Exceptional organizational skills and attention to detail</li> <li>Ability to multitask and prioritize in a fast-paced environment</li> <li>Professional appearance and demeanor</li> <li>Basic math skills for handling payments and transactions</li> <li>Knowledge of office management systems and procedures</li> <li>High school diploma or equivalent; associate's degree in business administration or related field preferred</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>Requirements:</b></p> <ul> <li>6 to 8 years of Strong hands-on experience in Windows Server administration (2016/2019/2022).</li> <li>Strong troubleshooting of Active Directory, DNS, DHCP, GPO.</li> <li>Experience with patching tools (WSUS/SCCM/MECM or equivalent) and patch governance.</li> <li>Familiarity with PowerShell scripting (automation for common admin tasks).</li> <li>Understanding of NTFS/share permissions, file services, and server security concepts.</li> <li>Experience with ITSM tools (ServiceNow/Remedy/Jira Service Management or equivalent).</li> <li>Basic understanding of virtualization (VMware/Hyper-V) and server lifecycle operations.</li> </ul> <p>Behavioral / Process Skills</p> <ul> <li>Strong incident ownership and communication for P1/P2 cases.</li> <li>Ability to work under pressure in production environments.</li> <li>Clear documentation and adherence to ITIL processes.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>6 to 8 years of Strong hands-on experience in Windows Server administration (2016/2019/2022).</p> <p>Strong troubleshooting of Active Directory, DNS, DHCP, GPO.</p> <p>Experience with patching tools (WSUS/SCCM/MECM or equivalent) and patch governance.</p> <p>Familiarity with PowerShell scripting (automation for common admin tasks).</p> <p>Understanding of NTFS/share permissions, file services, and server security concepts.</p> <p>Experience with ITSM tools (ServiceNow/Remedy/Jira Service Management or equivalent).</p> <p>Basic understanding of virtualization (VMware/Hyper-V) and server lifecycle operations.</p> <p>Strong incident ownership and communication for P1/P2 cases.</p> <p>Ability to work under pressure in production environments.</p> <p>Clear documentation and adherence to ITIL processes.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>AVANCEON is seeking a Full Stack Developer (.NET) for its Qatar office. In this role, you will work closely with a collaborative team to design, develop, and deliver user-friendly software solutions from concept to deployment in a fast-paced environment.</p> <p><strong>Key Responsibilities</strong></p> <ul> <li>Build and maintain web applications using ASP.NET WebForms, Dotnet core and ASP.NET MVC.</li> <li>Develop responsive and intuitive user interfaces using HTML5, CSS3, Bootstrap, JavaScript, and Angular or React.</li> <li>Work with databases using Entity Framework and ADO.NET.</li> <li>Optimize MS SQL Server queries and develop stored procedures.</li> <li>Design, build, and consume web services/APIs.</li> <li>Contribute to the full software development lifecycle, from requirements gathering to deployment and support.</li> <li>Apply best practices in software design, performance optimization, and code quality.</li> <li>Exposure to Design Thinking and Test-Driven Development (TDD) will be considered an advantage.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><strong>Requirements</strong></p> <ul> <li>Bachelor s degree in computer science or a related field.</li> <li>5-8 years of experience in .NET development with strong expertise in ASP.NET Web 3.5, ASP.NET MVC, ASP.NET Core, Angular /</li> <li>5+ years of experience in Angular or React development.</li> <li>Strong problem-solving and communication skills.</li> <li>Proven ability to take ownership of solutions and work effectively in a team environment.</li> </ul> <p><strong>Preferred Skills</strong></p> <ul> <li>Experience working in agile or collaborative development environments.</li> <li>Strong understanding of full stack application architecture.</li> </ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p>About PULSE (MENA) PULSE (MENA) is a forward-thinking organization committed to building innovative digital solutions that empower businesses and communities across the Middle East and North Africa. We are passionate about creating intuitive, accessible, and high-performing web applications that deliver exceptional user experiences. As we continue to expand, we are seeking a motivated Junior Front-End Developer who is eager to learn, collaborate, and grow within a remote-first team.</p><p>Position Overview</p><p>The Junior Front-End Developer will support the design, development, and maintenance of modern web applications and user interfaces. Working alongside experienced developers, designers, and product teams, you will contribute to building responsive, accessible, and visually engaging digital experiences while developing your technical expertise. This role is ideal for early-career developers, recent graduates, or individuals with internship, freelance, or personal project experience who are looking to launch their careers in front-end development.</p><p><b>Key Responsibilities</b></p><p><b>Front-End Development</b></p><ul><li>Develop responsive, mobile-friendly web pages using HTML5, CSS3, and JavaScript.</li><li>Assist in building reusable UI components and interactive user interfaces.</li><li>Convert UI/UX designs into clean, functional, and responsive web applications.</li><li>Ensure websites and applications are optimized for speed, performance, and usability.</li><li>Test and maintain compatibility across modern browsers and devices.</li></ul><p>Application Maintenance</p><ul><li>Debug and resolve front-end issues and performance bottlenecks.</li><li>Maintain and enhance existing web applications.</li><li>Assist in implementing new features and improving user experience.</li><li>Perform routine code updates and maintenance tasks.</li></ul><p>Collaboration</p><ul><li>Work closely with UI/UX designers, back-end developers, and product managers.</li><li>Participate in Agile ceremonies including sprint planning, stand-ups, and retrospectives.</li><li>Contribute to code reviews and team discussions.</li><li>Communicate progress, challenges, and technical solutions effectively.</li></ul><p>Code Quality</p><ul><li>Write clean, maintainable, and well-documented code.</li><li>Follow coding standards, development best practices, and version control procedures.</li><li>Participate in testing, quality assurance, and bug-fixing activities.</li><li>Continuously improve coding skills through mentorship and feedback.</li></ul><p>Continuous Learning</p><ul><li>Stay current with emerging front-end technologies and industry trends.</li><li>Learn new frameworks, tools, and development methodologies.</li><li>Participate in technical training and knowledge-sharing sessions.</li><li>Contribute ideas that improve product quality and development efficiency.</li></ul><p>Application Maintenance</p><ul><li>Debug and resolve front-end issues and performance bottlenecks.</li><li>Maintain and enhance existing web applications.</li><li>Assist in implementing new features and improving user experience.</li><li>Perform routine code updates and maintenance tasks.</li></ul><p>Collaboration</p><ul><li>Work closely with UI/UX designers, back-end developers, and product managers.</li><li>Participate in Agile ceremonies including sprint planning, stand-ups, and retrospectives.</li><li>Contribute to code reviews and team discussions.</li><li>Communicate progress, challenges, and technical solutions effectively.</li></ul><p>Code Quality</p><ul><li>Write clean, maintainable, and well-documented code.</li><li>Follow coding standards, development best practices, and version control procedures.</li><li>Participate in testing, quality assurance, and bug-fixing activities.</li><li>Continuously improve coding skills through mentorship and feedback.</li></ul><p>Continuous Learning</p><ul><li>Stay current with emerging front-end technologies and industry trends.</li><li>Learn new frameworks, tools, and development methodologies.</li><li>Participate in technical training and knowledge-sharing sessions.</li><li>Contribute ideas that improve product quality and development efficiency.</li></ul><p>Technical Requirements</p><p>Candidates must have:</p><ul><li>Reliable high-speed internet connection.</li><li>Personal laptop or desktop capable of running modern development tools.</li><li>Quiet and professional home workspace.</li><li>Webcam and headset for virtual meetings and team collaboration.</li><li>Ability to install and use required development software and collaboration platforms.</li></ul><p>Working Hours</p><p>Full-time remote position. Flexible working hours based on project and team requirements. Availability to collaborate across MENA time zones. Occasional participation in virtual meetings outside standard working hours when required.</p><p>Key Performance Indicators (KPIs)</p><p>Success in this role will be measured by:</p><ul><li>Quality and maintainability of code.</li><li>Timely completion of assigned development tasks.</li><li>Bug resolution efficiency.</li><li>Compliance with coding standards and best practices.</li><li>Team collaboration and communication.</li><li>Continuous learning and professional development.</li><li>Contribution to successful project delivery.</li></ul><p>What We Offer</p><ul><li>Fully remote work environment.</li><li>Competitive salary.</li><li>Structured onboarding and mentorship.</li><li>Continuous learning and professional development opportunities.</li><li>Career advancement within PULSE (MENA).</li><li>Collaborative, innovative, and inclusive work culture.</li><li>Exposure to modern technologies and exciting digital projects.</li><li>Performance-based recognition and growth opportunities.</li></ul><p>Core Competencies We are looking for individuals who demonstrate:</p><ul><li>Passion for technology and innovation.</li><li>Accountability and professionalism.</li><li>Strong attention to detail.</li><li>Initiative and continuous learning.</li><li>Team collaboration.</li><li>Adaptability and resilience.</li><li>Problem-solving ability.</li><li>Creativity and curiosity.</li><li>Effective communication.</li><li>Commitment to delivering high-quality work.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Computer Science, Software Engineering, Information Technology, or a related field (or equivalent practical experience).</li><li>0 - 2 years of experience in front-end development or web development. Internship, freelance, academic, or personal project experience is encouraged.</li><li>Basic understanding of responsive web design principles.</li><li>Familiarity with Git version control.</li><li>Proficiency in HTML5, CSS3, and JavaScript (ES6+).</li><li>Basic experience with React.js, Vue.js, or Angular.</li><li>Understanding of responsive CSS frameworks such as Bootstrap or Tailwind CSS.</li><li>Familiarity with REST APIs and JSON.</li><li>Basic understanding of browser developer tools and debugging techniques.</li><li>Knowledge of responsive design, web accessibility, and cross-browser compatibility.</li><li>Experience developing personal, academic, or portfolio web projects.</li><li>Familiarity with TypeScript.</li><li>Basic knowledge of state management libraries (Redux, Context API, Pinia, etc.).</li><li>Experience working with Figma or other design collaboration tools.</li><li>Familiarity with Vite, Webpack, npm, or Yarn.</li><li>Exposure to Agile or Scrum development methodologies.</li><li>Strong analytical and problem-solving abilities.</li><li>Excellent attention to detail.</li><li>Effective verbal and written communication skills.</li><li>Ability to work independently and collaboratively in a remote environment.</li><li>Strong organizational and time management skills.</li><li>Adaptability and willingness to learn new technologies.</li><li>Positive attitude and growth mindset.</li></ul>

<p><h4>Job summary</h4> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <br> <h4>Candidate profile</h4> <br> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <br> <h4>Core work activities</h4> <br> <p><strong>Ensuring culinary standards and responsibilities are met</strong></p> <ul> <li>Manages kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists executive chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> <br> <p><strong>Leading kitchen operations</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> <br> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> <br> <p><strong>Maintaining culinary goals</strong></p> <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> <br> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and Human Resources as necessary.</li> </ul> <br> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <br> <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> <br> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

Job Summary<br><br>The Commis I – Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.<br><br>The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.<br><br>This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.<br><br>Key Responsibilities<br><br> Food Preparation & Production Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards. Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor. Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production. Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canapés, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned. Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards. Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment. Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards. Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use. Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned. Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements. Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards. Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation. Follow production schedules and complete assigned preparation tasks within the required timeframe. Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests. Cold Food Preparation Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications. Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required. Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable. Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes. Assist with fruit preparation, carving, garnishing, and decorative food presentation where required. Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements. Maintain appropriate food temperatures throughout preparation, storage, display, and service. Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures. Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination. Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor. Mise en Place & Kitchen Organization Complete daily mise en place requirements accurately and within established production timelines. Organize ingredients and prepared items systematically to support efficient service. Maintain sufficient mise en place throughout service and replenish items as directed. Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items. Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas. Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information. Follow the hotel's FIFO (First In, First Out) Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients. Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef. Maintain a clean, organized, and fully operational workstation throughout the shift. Food Safety, Hygiene & Sanitation Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures. Maintain high standards of personal hygiene and food handling practices at all times. Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces. Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required. Ensure all food is stored, prepared, handled, and served at safe temperatures. Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required. Prevent cross-contamination by following approved food handling and sanitation procedures. Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use. Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor. Follow procedures for allergen management and prevent accidental cross-contact. Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures. Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy. Quality & Presentation Standards Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation. Follow approved recipes and presentation specifications consistently. Check the quality and condition of ingredients before use. Remove and report any food product that does not meet the required quality or safety standards. Maintain consistency of portion sizes to support food cost control and guest satisfaction. Ensure buffet and display items are replenished and presented neatly during service. Assist with final presentation and garnishing under the direction of the Chef de Partie. Maintain awareness of guest expectations and hotel culinary standards. Accept and act on feedback from senior culinary team members to improve food quality and technical skills. Equipment & Safe Working Practices Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly. Inspect equipment before use and report any malfunction, damage, or safety concern immediately. Follow manufacturer instructions and departmental procedures when operating kitchen equipment. Keep knives and sharp equipment clean, secure, and stored appropriately when not in use. Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment. Maintain dry and clean floors and work areas to minimize slip and trip hazards. Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized. Follow all fire, emergency, occupational health and safety procedures. Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor. Cleaning & Kitchen Stewardship Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service. Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas. Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products. Ensure food containers are clean, covered, labeled, dated, and stored correctly. Maintain proper separation between raw, cooked, and ready-to-eat food products. Return ingredients, utensils, and equipment to their designated locations after use. Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware. Participate in scheduled deep cleaning and periodic hygiene inspections as assigned. Maintain a professional and organized working environment throughout the shift. Food Cost & Waste Control Follow established portion-control standards and approved recipes to support food cost objectives. Minimize unnecessary food waste through proper preparation, storage, and handling. Use ingredients responsibly and avoid overproduction. Report excessive waste, damaged products, or unusual consumption to the Chef de Partie. Support accurate stock rotation and proper storage to reduce spoilage. Assist with daily and periodic stock counts as assigned. Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage. Teamwork & Communication Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations. Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements. Support other kitchen sections when required, subject to operational needs and appropriate supervision. Assist colleagues during peak service periods and high-volume operations. Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments. Participate in daily briefings, training sessions, meetings, and departmental activities as required. Accept constructive feedback and demonstrate willingness to learn and develop culinary skills. Maintain professional communication and conduct at all times.<br><br>SERVICE CULTURE<br><br>Qualifications & Experience<br><br>In addition to the responsibilities outlined above, the incumbent is expected to actively demonstrate the principles of the company's Count on Me! Service Culture by being:<br><br>Culinary qualification, vocational training, or relevant food production training is preferred. Previous experience in a hotel, restaurant, catering, or professional kitchen environment is an advantage. Previous experience in a Cold Kitchen, Garde Manger, or similar culinary section is preferred but not essential for an entry-level Commis I position. Basic knowledge of food preparation, knife skills, ingredients, cooking techniques, and kitchen operations. Basic understanding of food safety, hygiene, HACCP principles, and safe food handling. Basic knowledge of cold food preparation and presentation is an advantage. Ability to follow recipes, instructions, portion specifications, and food safety procedures. Basic English communication skills sufficient to understand instructions and communicate with supervisors and colleagues. Good teamwork and interpersonal skills. Strong attention to detail and willingness to learn. Ability to work efficiently in a fast-paced and physically demanding kitchen environment. Ability to work flexible shifts, including weekends, public holidays, early mornings, evenings, and split shifts where operationally required. Physically capable of standing for extended periods and safely handling food products, equipment, and supplies.<br><br>Skills: Teamwork, Detail Oriented, Creativity

Additional Information<br><br>Job Number 26096234<br><br>Job Category Golf, Fitness, & Entertainment<br><br>Location Ras Abu Abboud Street, Doha, Qatar, Qatar, 26662VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Serve as a key resource for all recreation activities facilitated on the property. Provide information to guests about available recreation facilities, which may include pools, beach, entertainment zone/game-room, fitness center, and child activities center. Encourage, recruit, register, and schedule guests to participate in recreation activities. Promote a fun and relaxing atmosphere for guests. Promote the rules and regulations of the recreation facilities intended for the safety and welfare of guests and members. Observe activity in the recreational facility and respond appropriately in accordance with local operating procedure in the event of an emergency. Provide cashier services when working in facilities that include point of sales transactions. Assist when hosting private functions within the recreation facilities with group activities and events. Be aware of possible situations where guests are not able to safely participate in an activity and inform supervisor/manager Provide assistance to injured guests until the arrival of emergency medical services. Clean and maintain recreational facilities, equipment and supplies.<br><br>Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow company policies and procedures; ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals. Process payments for rental equipment, recreation activities, facility rentals, or retail sales. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 25 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested.<br><br>Preferred Qualifications<br><br>Education: High school diploma or G. E. D. equivalent.<br><br>Related Work Experience: No related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>Required Qualifications<br><br>License or Certification: CPR Certification<br><br>First Aid Certification<br><br>Recreation Equipment<br><br>Any certification or training required by local and state agencies.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. <br><br>のスタッフは、受賞歴のある世界各地の100を超えるホテル/リゾートで、滞在後も長くお客様の記憶に残り続ける破格の体験を創出しています。生涯の思い出を作る世界トップクラスのホスピタリティのプロフェッショナルが集まるザ・リッツ・カールトンは、創造性、思慮深さ、思いやりが発揮できる環境があれば、誰もが成功できると信じています。<br><br>私たちは常に、世界中で稀有で特別なラグジュアリーサービスを代表し、お客様に最高の気配りと快適さを提供することに誇りを持っています。<br><br>ここで働く人の役割は、ザ・リッツ・カールトンの「ゴールドスタンダード」が毎日優雅に、心を込めて提供されるようにすることです。ゴールドスタンダードはザ・リッツ・カールトンの基盤であり、毎日よりよい一日を目指す私たちの指針です。ザ・リッツ・カールトンがラグジュアリーホスピタリティのグローバルブランドリーダーとして高い評価を得ているのは、この基盤、そして企業文化が成功を導くという信念のたまものです。私たちのチームの一員になると、従業員への約束、信条、サービスバリューなどのゴールドスタンダードを学び、それを体現することが求められます。同時に私たちは、仕事や同僚を誇りに思えるような機会と環境を提供することを約束します。<br><br>ザ・リッツ・カールトンの一員になると、マリオット・インターナショナルのブランドポートフォリオに加わることになります。最高の仕事をして 、目標を達成し 、素晴らしいグローバルチームに参加し、最高の自分になることができる場所で働いてみませんか。

Additional Information<br><br>Job Number 26085765<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>St. Regis Hotels & Resorts, combinando el glamour atemporal con un espíritu de vanguardia, se compromete a brindar experiencias exquisitas en más de 50 hoteles y resorts de lujo en las mejores ubicaciones de todo el mundo. Comenzando con el debut del hotel St. Regis en Nueva York con John Jacob Astor IV a principios del siglo XX, la marca sigue comprometida con un nivel de servicio incondicional que se adelante a las necesidades de los huéspedes, ofrecido a la perfección por un equipo de amables anfitriones que combinan la sofisticación clásica con la sensibilidad moderna, así como el servicio de mayordomo exclusivo. Te invitamos a consultar las oportunidades de empleo en St. Regis. Al unirte a St. Regis, te unes a una cartera de marcas con Marriott International. Estarás donde puedes llevar a cabo tu mejor trabajo, comenzarás a cumplir tu propósito, formarás parte de un increíble equipo mundial y te convertirás en tu mejor versión.

Additional Information<br><br>Job Number 26085765<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Unendo il glamour senza tempo allo spirito d'avanguardia, St. Regis Hotels & Resorts si impegna a offrire esperienze raffinate in oltre 50 hotel e resort di lusso in posizioni privilegiate in tutto il mondo. A partire dagli inizi, con il primo hotel St. Regis a New York per mano di John Jacob Astor IV all'alba del ventesimo secolo, il brand ha mantenuto la propria dedizione a offrire un servizio personalizzato di altissimo livello e senza compromessi, pronto ad anticipare le esigenze di tutti gli ospiti e fornito in modo impeccabile da un team di responsabili dell'accoglienza che fondono raffinatezza classica e sensibilità moderna, in aggiunta al nostro caratteristico servizio maggiordomo. Ti invitiamo a esplorare le opportunità di lavoro presso St. Regis. Entrando a far parte di St. Regis ti unirai a un portfolio di brand con Marriott International. Scegli un ambiente dove puoi svolgere al meglio il tuo lavoro, iniziare il tuo percorso verso i tuoi obiettivi, entrare a far parte di un fantastico team globale e diventare la versione migliore di te.

Additional Information<br><br>Job Number 26085765<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Alliant un charme intemporel à un esprit d'avant-garde, l'enseigne St. Regis Hotels & Resorts propose des expériences exceptionnelles dans plus de 50 hôtels et resorts de luxe à travers le monde. Depuis le premier hôtel St. Regis à New York, fondé par John Jacob Astor IV à l'aube du XXe siècle, l'enseigne n'a cessé d'offrir à sa clientèle un service personnalisé, impeccable et prévenant, grâce à son personnel bienveillant qui associe le raffinement classique à la sensibilité moderne, et à son service de majordome exclusif. Nous vous invitons à parcourir nos offres d'emploi. En intégrant l'équipe St. Regis, vous rejoignez également le portefeuille d'établissements de Marriott International. Choisissez une entreprise qui vous donne la possibilité de donner le meilleur de vous-même, de donner un sens à votre vie professionnelle, de faire partie d'une incroyable équipe internationale et de devenir la meilleure version de vous-même.

Additional Information<br><br>Job Number 26085765<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Combinando um glamour atemporal com um espírito de vanguarda, o St. Regis Hotels & Resorts se compromete com proporcionar experiências únicas em mais de 50 hotéis de luxo e resorts nos melhores endereços do mundo. A partir da abertura do hotel St. Regis em Nova York por John Jacob Astor IV, no início do século 20, a marca se manteve comprometida com um alto nível de atendimento para os hóspedes, antecipando suas necessidades, com atendimento prestado por uma equipe de anfitriões gentis que combinam sofisticação clássica e sensibilidade moderna, além do nosso característico serviço de mordomo. Convidamos você a explorar carreiras no St. Regis. Ao entrar para o St. Regis, você se junta a um portfólio de marcas da Marriott International. Esteja onde pode realizar seu melhor trabalho, agir conforme seu propósito, fazer parte de uma incrível equipe global e se tornar a melhor versão de quem você é.

Additional Information<br><br>Job Number 26085765<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information<br><br>Job Number 26085765<br><br>Job Category Food and Beverage & Culinary<br><br>Location West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br><br>OR<br><br> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br><br>CORE WORK ACTIVITIES<br><br>Managing Day-to-Day Operations<br><br> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br><br>Leading Food and Beverage Team<br><br> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).<br><br>Managing and Conducting Human Resource Activities<br><br> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Бренд St. Regis Hotels & Resorts сочетает классическую роскошь с авангардным духом и предлагает уникальное качество обслуживания для гостей более чем 50 отелей и курортов класса люкс, расположенных в самых популярных уголках мира. Наш бренд, история которого началась на заре 20-го века с открытия Джоном Джейкобом Астором IV отеля St. Regis в Нью-Йорке, по-прежнему стремится предоставлять на самом высоком уровне уникальные услуги, предвосхищающие пожелания гостей. За выполнение этой задачи у нас отвечает коллектив опытных сотрудников, которые проявляют в работе классический продуманный подход и понимание проблем на современном уровне. Также к услугам гостей наша фирменная служба дворецких. Предлагаем вам ознакомиться с открытыми вакансиями в St. Regis. Выбрав работу в St. Regis, вы станете частью коллектива одного из брендов Marriott International. Делайте то, что у вас получается лучше всего, начните движение к своей цели, присоединитесь к удивительной глобальной команде и измените свою жизнь к лучшему.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>GENERAL DUTIES AND RESPONSIBILITIES</strong></p> <p>Guard and protect all Hotel property, car parking s, information, documentation, material, building, and equipment from unauthorized access, theft or sabotage.</p> <p>Develop, maintain and document a training plan. Formal job task analysis shall be conducted by the Loss Prevention Team Member and used in the development of the plan with the advice and approval of PROPERTY LOSS PREVENTION / security department.</p> <p>The Loss Prevention Team Member shall also document training and certification of security officers or other team members of the property in the skills, concepts and other requirements as outlined in the contract.</p> <p>Respond to and provide assistance to PROPERTY LOSS PREVENTION corporate security, Loss Prevention Team Member, employees, visitors and emergency response personnel involving security and safety related situations, demonstrating common sense and good judgment, and in compliance with PROPERTY LOSS PREVENTION policies and procedures.</p> <p>Comply with additional responsibilities set forth in special orders, manuals, and procedures issued by the Corporate Office of PROPERTY LOSS PREVENTION.</p> <p>Collaborate with PROPERTY LOSS PREVENTION security and assist law enforcement agencies in connection with crimes committed including maintaining the scene to protect possible evidence in accordance with established procedures.</p> <p>Assist in the conduct of inquiries related to losses and thefts of site and personal property, employee misconduct and other security related incidents. Security officer participation in inquiries shall be documented and reported to the PROPERTY LOSS PREVENTION /security team supervisor on site and write an incident report.</p> <p>Assist in big events and festivals organized by the PROPERTY.</p> <p><strong>SECURITY SYSTEMS MONITORING AND RESPONSE</strong></p> <p>Respond to all alarm conditions. Monitor and respond in a timely manner to security alarms, intrusion detection systems and other protection devices or equipment as detailed in Hotel/Resort policies.</p> <p>Monitor the fire protection system and ensure that in the event of a fire, access by the fire department is not restricted, Loss Prevention team member must remain effectively trained and familiar with evacuation procedures.</p> <p>Monitor building and car parks conditions and alarms systems such as gas, fire, heating, ventilation and air conditioning. The Loss Prevention Team Members shall report unusual occurrences as required by post orders to site / property security supervisors.</p> <p>Monitor site / property security systems and infrastructure and submit work orders or report to site / property security supervisor as appropriate to initiate repairs.</p> <p>Monitor the CCTV and inspect the monitors using a proper checklist form for each and every camera by zone and report any deficiency in the system.</p> <p>Monitor the command center and issuing visitors pass following the site safety and security policy and procedures.</p> <p>Loss Prevention Team Member need to inspect on a daily bases or as assigned the fire suppression system, fire extinguishers and submit their report to site / Property security management and engineering.</p> <p><strong>ACCESS/EGRESS/PATROLLING</strong></p> <p>Enforce all access control procedures through the identification of personnel (and visitors) to command center and control of entrances and exits.</p> <p>Enforce control Gate Pass over removal of property, documents or equipment as identified by the site / Property management.</p> <p>Immediately report to authorized security supervisor when required, incidents involving persons observed attempting to gain, gaining or who have gained unauthorized access to the facilities and surrounding area.</p> <p>Conduct routine and random patrols throughout the sites at different zones. Routes shall be varied in order not to establish a pattern by walk, as per Site / Property Security Supervisor instructions.</p> <p>The Loss Prevention Team Members during patrol must be acting as trained and s/he must drive safely only on the designated routes within the property and following the rules and regulations of the site / property management, failing to do so the Loss Prevention Team Member will be fully responsible of any incident that will occur due to the conduct committed.</p> <p>Conduct perimeter patrol by inspecting the entire perimeter using the guard tour system PROXYPEN / or any patrolling system in place and submit work orders to property security supervisor and engineering (When necessary).</p> <p>During patrolling or fix posted security will assist guests/visitors and act as a customer service and showed them directions.</p> <p>Inspect all site buildings and facilities after closing hours and make sure all doors are locked and secured.</p> <p>Detect all trespassers or person who gain or attempt unauthorized access to restricted area such as electrical and mechanical rooms, offices, car parking s, restaurant, gift shops, swimming pools, public toilets, First Aid center and prayer rooms by monitoring the closed circuit television system in the security control center and conducting random patrols (might require 2 security staff at a time) throughout the site / property especially at night.</p> <p>Hand out day passes to visitors and fill out the provided paper work for the day passes.</p> <p>Questions and check ID as instructed by the site / property Management.</p> <p>Delivery vehicles shall have visible company identification at all times and security must monitor all deliveries and suppliers accessing the site.</p> <p>Admit only authorized personnel to the facility during and after normal working hours.</p> <p>Security during patrolling will report and stop any misbehavior and inform to site property security supervisor immediately and write his report according the site rules and regulation.</p> <p>Stop any contractor not holding a work permit to work on site / property and report it to site / property security supervisor and engineering department (where applicable).</p> <p>Provide traffic, parking and pedestrian control services if needed and requested by site / property management.</p> <p>If risk category raised to RED level Loss Prevention Team Members shall conduct searches of vehicles and hand carried items to ensure that prohibited articles are not introduced onto the site / property improperly or removed from the site / property.</p> <p>If risk category raised to RED level vehicles searches shall be standardized as per Site / Property Management and conducted in accordance with the written directions.</p> <p>Keep parking areas clean and orderly to ensure that space usage is maximized.</p> <p>Patrol parking areas in order to prevent vehicle damage and vehicle or property thefts.</p> <p>Inspect vehicles in order to detect any damage.</p> <p><br></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>With pleasing personality</p> <p>With good English communication skills (verbally and written)</p> <p>With 1-5 years of experience on the same field</p><p></p></section>

<ul><li>Identify and target new business opportunities through market research and analysis to drive revenue growth.</li><li>Develop and maintain strong relationships with key clients, ensuring their needs are met and exceeded.</li><li>Create and deliver compelling presentations and proposals that clearly articulate the value proposition of products or services.</li><li>Collaborate with marketing and product development teams to tailor offerings that resonate with target audiences.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor's degree in Business Administration, Marketing, or a related field is essential for a strong foundation.</p></li><li><p>5+ years of proven experience in business development or sales within a relevant industry is highly preferred.</p></li><li><p>Experience in technology or software sales will be beneficial in understanding product nuances and client needs.</p></li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li>Lead and direct a team of patrol officers, ensuring adherence to security protocols and operational efficiency.</li><li>Conduct regular site inspections to identify security vulnerabilities and implement corrective actions promptly.</li><li>Develop and execute patrol schedules, optimizing coverage and response times for critical areas.</li><li>Investigate and document security incidents, gathering evidence and preparing detailed reports for management.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>High school diploma or equivalent; Associate's or Bachelor's degree in a related field is preferred.</p></li><li><p>Minimum of 5-8 years of experience in security, law enforcement, or military patrol operations.</p></li><li><p>Possession of relevant security certifications (e.g., CPP, PSP) is highly advantageous.</p></li><li><p>Proven experience in supervising or managing a team of security personnel.</p></li></ul><p></p></section>