وظائف مطاعم في الجزائر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Our jobs aren't just about moving items from one place to another. Instead, we want to build an experience that is memorable and unique and each position contributes to making that possible for our guests. At our hotels, Runners work across departments to ensure that guests and associates have what they need at the point in time when they need it. Whether delivering items directly to guests in their room or providing support to housekeeping, engineering, banquets, restaurants, the front office, or other areas that need assistance, our Runners move about their space to get the job done. They are critical to ensure smooth operations throughout the entire hotel. No matter what position you are in, there are a few things that are critical to success ensuring a safe work place, following company policies and procedures, maintaining confidentiality, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Runners will be on their feet and moving around (stand, sit, or walk for an extended time; move through narrow, confined, or elevated spaces as well as up and down stairs and/or service ramps), ensure they have what they need to do their work (read and visually verify information in a variety of formats, including small print; visually inspect tools, equipment, or machines), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 55 pounds without assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all of these things well, and other reasonable job duties as requested, is critical for Runners to get it right for our guests and our business each and every time.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent.</p><p>Related Work Experience: No related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Maximiser la marge brute sur la nourriture et les boissons (Food &amp; Beverage) et le contrôle financier des cuisines et des bars, en analysant quotidiennement l'écart entre ce qui a été acheté, ce qui a été préparé, et ce qui a réellement été vendu et encaissé.</p><br><p><strong>Missions principales:&nbsp;</strong></p><br><ul><li>Garantir l'exactitude des coûts et des prix de tous les nouveaux menus, évaluer les recettes standards et déterminer leur coût potentiel</li><li>Calculer le coût de toutes les recettes, des transferts entre cuisines et de tous les aliments et boissons consommés</li><li>Collaborer avec le service Restauration pour le calcul des coûts, la tarification, les tests, la planification et l'audit des menus</li><li>Définir les stocks de base pour les points de vente de restauration et le magasin de boissons, et s'assurer de leur respect par les services concernés</li><li>Effectuer un inventaire physique des stocks de boissons dans les points de vente de restauration et le magasin de boissons</li><li>S'assurer que l'inventaire de fin de mois est enregistré avec précision et rapproché avec le grand livre</li><li>Comptabiliser les mouvements de stock avec la documentation appropriée</li><li>Garantir une gestion rigoureuse des coûts afin de réduire le gaspillage alimentaire et de prévenir les vols</li><li>Préparer des rapports de coûts hebdomadaires et mensuels, et conseiller la direction sur le contrôle des revenus et des coûts de la restauration</li><li>Superviser le responsable de la réception marchandises et du magasin afin de garantir le respect des politiques et procédures de contrôle</li><li>Assurer une tenue rigoureuse des registres d'inventaire</li><li>Vérifier la liste des marchés, le registre de réception et la liste des coûts afin de garantir l'efficacité du système de contrôle</li><li>Vérifier périodiquement les ventes de produits alimentaires et de boissons par rapport au rapport de production afin de détecter toute irrégularité et de s'assurer que les prix des additions sont conformes au menu en vigueur</li><li>Auditer les informations détaillées relatives aux ventes de produits alimentaires et de boissons</li><li>Effectuer des rapprochements quotidiens et mensuels des comptes de produits alimentaires et de boissons à l'aide des rapports d'analyse des ventes générés par le système de caisse et veiller à ce que toutes les anomalies soient justifiées</li><li>Proposer des suggestions d'amélioration des procédures de contrôle des coûts</li><li>Participer activement à la conversion du système d'approvisionnement</li></ul><br>Qualifications<br><br><ul><li>Diplôme universitaire en Comptabilité, Finance, Gestion ou domaine équivalent</li><li>Expérience confirmée en comptabilité hôtelière, de préférence dans le secteur de l’hospitalité de luxe</li><li>Bonne connaissance des systèmes ERP et logiciels comptables hôteliers</li><li>Excellente maîtrise d’Excel et des outils de reporting financier</li><li>Capacité à gérer les clôtures mensuelles et les états financiers avec rigueur et précision</li><li>Solides compétences en analyse financière</li><li>Capacité à superviser et encadrer une équipe</li><li>Sens élevé de l’organisation, de la confidentialité et du respect des délais</li><li>Excellentes compétences en communication et en coordination interservices</li><li>&nbsp;Capacité à travailler sous pression dans un environnement hôtelier dynamique</li><li>Maîtrise du français et de l’anglais professionnel</li><li>Esprit d’initiative, leadership et orientation résultats</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>L'Executive Pastry Chef est responsable de l'ensemble des activités de la pâtisserie et de la boulangerie de l'hôtel. Il/Elle garantit une offre sucrée et boulangère d'excellence, créative et conforme aux standards de la marque Sofitel, tout en assurant la satisfaction des clients, la rentabilité du département et le développement de ses équipes.</p><br><p>Véritable ambassadeur de la gastronomie, il/elle imagine des créations raffinées et supervise la production destinée aux restaurants, bars, room service, banquets, événements, spa et accueils VIP.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Concevoir, développer et renouveler les cartes de desserts, viennoiseries, pains et créations saisonnières.</li><li>Superviser la production quotidienne de l'ensemble des produits de pâtisserie et boulangerie.</li><li>Garantir une qualité constante des produits en matière de goût, texture, fraîcheur et présentation.</li><li>Assurer une parfaite coordination avec les différentes cuisines de l'hôtel.</li><li>Développer des créations innovantes en cohérence avec l'identité Sofitel et les tendances gastronomiques</li><li>Garantir une expérience client exceptionnelle grâce à des produits haut de gamme.</li><li>Participer aux dégustations et aux validations des nouvelles cartes.</li><li>Veiller à la personnalisation des prestations pour les événements spéciaux et les clients VIP.</li><li>Gérer efficacement les réclamations liées à son département.</li><li>Élaborer les fiches techniques et les coûts de revient.</li><li>Optimiser les coûts matières tout en maintenant un haut niveau de qualité.</li><li>Maîtriser les ratios de coûts, les pertes et le gaspillage alimentaire.</li><li>Participer à l'élaboration du budget annuel du département.</li><li>Assurer une gestion optimale des stocks, des commandes et des inventaires.</li><li>Garantir l'application des procédures HACCP ainsi que des normes d'hygiène et de sécurité alimentaire.</li><li>Veiller au respect des réglementations sanitaires.</li><li>Contrôler la propreté des laboratoires et la maintenance des équipements.</li><li>Participer activement aux audits qualité internes et externes.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><ul><li>Diplôme en pâtisserie, boulangerie ou arts culinaires.</li><li>Formations complémentaires en gestion ou management appréciées.</li><li>Minimum 8 à 10 ans d'expérience en pâtisserie haut de gamme.</li><li>Au moins 5 ans en qualité d'Executive Pastry Chef ou Chef Pâtissier dans un hôtel de luxe ou un établissement gastronomique international.</li><li>Maîtrise des techniques internationales de pâtisserie.</li><li>Expertise en viennoiserie, chocolaterie, confiserie, glacerie et boulangerie.</li><li>Créativité culinaire et sens de l'innovation.</li><li>Maîtrise des normes HACCP.</li><li>Bonne connaissance des logiciels de gestion des stocks et des coûts.</li><li>Leadership inspirant.</li><li>Excellente organisation.</li><li>Sens du détail et de l'esthétique.</li><li>Créativité et passion pour l'excellence.</li><li>Esprit d'équipe.</li><li>Rigueur et exigence.</li><li>Capacité à travailler sous pression.</li><li>Orientation client.</li><li>Excellentes qualités de communication.</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Maximize the gross profit on Food &amp; Beverage and financial control of kitchens and bars, by daily analyzing the variance between what was purchased, what was prepared, and what was actually sold and collected.</p><p>Main missions:</p><ul><li>Ensure the accuracy of costs and prices of all new menus, evaluate standard recipes and determine their potential cost</li><li>Calculate the cost of all recipes, transfers between kitchens and all consumed food and beverages</li><li>Collaborate with the Food &amp; Beverage department for cost calculation, pricing, testing, planning and menu auditing</li><li>Define base stocks for restaurant outlets and beverage stores, and ensure compliance with the relevant departments</li><li>Perform a physical inventory of beverage stocks in restaurant outlets and beverage stores</li><li>Ensure that the end-of-month inventory is accurately recorded and reconciled with the general ledger</li><li>Account for stock movements with appropriate documentation</li><li>Ensure rigorous cost management to reduce food waste and prevent theft</li><li>Prepare weekly and monthly cost reports, and advise management on the control of restaurant revenues and costs</li><li>Supervise the receiving and store manager to ensure compliance with cost control policies and procedures</li><li>Ensure rigorous maintenance of inventory records</li><li>Verify the market list, receiving register and cost list to ensure the efficiency of the control system</li><li>Periodically verify food and beverage sales against the production report to detect any irregularities and ensure that the prices of bills are in line with the current menu</li><li>Audit detailed information relating to food and beverage sales</li><li>Perform daily and monthly reconciliations of food and beverage accounts using sales analysis reports generated by the cash register system and ensure that all anomalies are justified</li><li>Propose suggestions for improving cost control procedures</li><li>Actively participate in the conversion of the procurement system</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>University degree in Accounting, Finance, Management or equivalent field</li><li>Proven experience in hotel accounting, preferably in the luxury hospitality sector</li><li>Good knowledge of ERP systems and hotel accounting software</li><li>Excellent command of Excel and financial reporting tools</li><li>Ability to rigorously and accurately manage monthly closings and financial statements</li><li>Strong financial analysis skills</li><li>Ability to supervise and coach a team</li><li>High sense of organization, confidentiality and respect for deadlines</li><li>Excellent communication and interdepartmental coordination skills</li><li>Ability to work under pressure in a dynamic hotel environment</li><li>Proficiency in French and professional English</li><li>Spirit of initiative, leadership and results orientation</li></ul><p></p></section>

<p>Join a hotel member of the Accor network, whose group brings together more than 5,500 hotels, 10,000 restaurants and lifestyle destinations, in 110 countries. Here, we believe in you and what you bring. Development and evolution opportunities are numerous. Each project, each action contributes to creating a positive and memorable impact for our clients, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Become a Heartist, and let your heart guide you in this world where life beats stronger.</p><p><strong>Desired Candidate Profile</strong></p><h2>Profile Sought:</h2><ul><li>Bac +5 in Hygiene, Safety, Environment, Risk Management or HSE Engineer degree.</li><li>Minimum 5 years of experience in a similar role.</li><li>Experience in luxury hotels or public access establishments is a major asset.</li><li>Excellent command of HSE regulations.</li><li>Knowledge of fire safety standards.</li><li>Knowledge of HSE management systems.</li><li>Proficiency in office and reporting tools.</li><li>Good knowledge of hotel and thalassotherapy activities.</li><li>Leadership and reactivity</li><li>Sense of organization and rigor</li><li>Rigor, Discretion and confidentiality.</li><li>Customer service orientation.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Manager of Dept</font></font></font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><br></font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Supervise the reception, storage and distribution of food products (dry, fresh and frozen sectors) and non-food items (tableware, cleaning products).</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Guaranteeing food safety and freshness of products.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Supervise the verification of the conformity of goods received.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the recording of batch numbers and the management of health alerts (product withdrawal/recall).</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Manage inventories and analyze carts.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Collaborating with buyers and chefs/restaurants to anticipate needs related to menus or seasonality.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the impeccable cleanliness of the storage area.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Monitoring of the cleaning and disinfection plan.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Supervise the maintenance of refrigeration equipment and delivery trucks.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Monitor key indicators (breakage rate, markdown rate, adherence to delivery deadlines) and optimize warehouse operating costs.</font></font></li> </ul> <ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Experience in managing perishable products.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Responsiveness to unforeseen events, operational rigor, natural leadership and excellent organizational skills.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Team spirit and flexibility.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Mastery of transport/logistics regulations.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Common use of inventory management software, barcode scanners and traceability tools.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">The ideal background would be a minimum of 3-5 years' experience in logistics, acquired necessarily in an environment with similar constraints.</font></font></li></ul></div></section>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Job Description: The successful candidate will be responsible for welcoming, checking in, and checking out guests, adhering to Sofitel standards and ensuring personalized, high-quality service at every stage of their stay. Main Responsibilities: Complete the Front Office training program (SOP check-in/check-out, OPERA, Sofitel La Maison standards, loyalty program). Participate in role-playing exercises and simulations (reception, handling objections, crisis situations). Become familiar with the hotel's offerings (rooms, Spa/Thalasso, restaurants, activities). Greet, check in, and serve guests courteously and efficiently. Inform guests about the hotel's amenities and services. Process payments and invoices according to procedures. Handle last-minute reservations and changes to stays. Manage special requests and ensure their follow-up. Report any anomalies or complaints to the Front Desk Supervisor/MOD. Apply customer data security and confidentiality procedures. Contribute to achieving upselling and upgrade targets.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Diploma in hospitality, tourism, or equivalent. Previous experience in hotel reception, preferably in a luxury hotel, is preferred. Fluency in French and Arabic; fluent English is essential. Knowledge of a PMS (OPERA preferred). Impeccable presentation, excellent customer service and hospitality skills. Rigorous, responsive, and able to work effectively in a team.</font></font></p>

<p>Superviser les opérations quotidiennes des restaurants, bars et banquets.</p><p>Garantir l'application des standards Sofitel et Accor (SOP).</p><p>Assurer une qualité de service irréprochable.</p><p>Veiller au respect des normes d'hygiène et de sécurité alimentaire (HACCP).</p><p>Recruter, former et développer les Heartist F&amp;B.</p><p>Organiser les plannings et gérer les effectifs.</p><p>Réaliser les valuations de performance.</p><p>Promouvoir une culture d'excellence et d'hospitalité.</p><p>Elaborer et suivre le budget F&amp;B.</p><p>Contrôler les coûts nourriture et boissons.</p><p>Optimiser les revenus et la rentabilité des points de vente.</p><p>Analyser les indicateurs de performance (CA, coûts, productivité).</p><p>Assurer un niveau élevé de satisfaction client.</p><p>Gérer les réclamations et mettre en place des actions correctives.</p><p>Développer des concepts innovants et des expériences gastronomiques mémorables.</p><p>Participer à la mise en place des concepts restauration.</p><p>Elaborer les procédures opérationnelles.</p><p>Former les équipes avant ouverture.</p><p>Assurer le déploiement des standards de la marque.</p><p><strong>Desired Candidate Profile</strong></p><p>Diplôme en Hôtellerie, Restauration ou Management.</p><p>Minimum 5 ans d'expérience dans un poste similaire en hôtellerie haut de gamme.</p><p>Excellente maîtrise des opérations F&amp;B.</p><p>Compétences en leadership, gestion financière et service client.</p><p>Français et anglais professionnels.</p><p>Excellence du service et maîtrise de l'art de recevoir.</p><p>Leadership inspirant.</p><p>Sens du détail.</p><p>Orientation résultats.</p><p>Passion pour la gastronomie et l'expérience client.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Management Controller</font></font></font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><br></font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">to develop, analyze and update the theoretical costs of recipes and marketed products.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Perform analyses of Food Cost, Beverage Cost and profitability of menus.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Formulate pricing recommendations consistent with the company's margin objectives.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Organize, supervise and participate in periodic stock inventories.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To monitor the discrepancies between theoretical and actual consumption and to propose corrective action plans.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Identify the sources of losses, waste, overconsumption, theft or operational non-conformities.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure follow-up of purchases and check the conformity of prices, quantities and qualities of goods received.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Analyze supplier price trends and participate in cost optimization initiatives.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Control stock movements and ensure inventory reliability.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the application of internal management and control procedures across all establishments.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Produce periodic reports, dashboards and analyses for the General Management.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Collaborating closely with operational teams to develop a culture of cost control and improved profitability.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Participate in internal audits and ensure compliance with the group's standards and procedures</font></font></li> </ul> <ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">University degree in Finance, Accounting, Management, Auditing, Management Control or equivalent field.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Proven experience in a similar role, ideally in the restaurant, hotel or tourism sectors.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Excellent command of management control techniques, cost analysis and inventory management.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Good knowledge of purchasing, procurement and inventory management processes.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Master advanced Microsoft Excel.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">My mastery of management software, ERP, POS systems or reporting tools.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Strong analytical, synthesis and problem-solving skills.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Rigour, attention to detail and respect for procedures.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Excellent interpersonal skills and ability to work in coordination with operational teams.</font></font></li> <li>Pr sence terrain indispensable.</li> </ul> <div> <b> <u><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Additional advantages:</font></font></u> </b> </div> <ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Experience within a multi-site restaurant group or hotel chain.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Proficiency in Power BI or other Business Intelligence tools.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Good command of French and English.</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Experience in setting up internal control procedures.</font></font></li></ul></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervise and verify all daily revenue entries from accommodation, restaurant, spa, and all other points of sale, ensuring their accuracy and compliance with Accor policies.</p><p>Prepare and distribute the daily revenue report, highlighting variances, trends, and points requiring follow-up.</p><p>Track and reconcile all payment methods, including credit cards, cash, gift vouchers, subscription fees, and third-party transactions.</p><p>Review and audit all cancellations, corrections, discounts, and complimentary transactions, ensuring they are duly authorized and documented.</p><p>Conduct regular audits of reception, restaurant, spa, and leisure operations to ensure compliance with internal controls and financial procedures.</p><p>Validate and reconcile revenues from the PMS, Point of Sale (POS) system, spa, and other systems, ensuring their consistency with the general ledger.</p><p>Contribute to the monthly closing process by preparing revenue journals, reconciliations, and summary tables.</p><p>Collaborate closely with operational managers to resolve revenue discrepancies and improve the accuracy of transactional processes.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>University degree in Accounting, Finance, Management or equivalent field</li><li>Proven experience in hotel accounting or in the luxury hospitality sector</li><li>Good knowledge of ERP systems and hotel accounting software</li><li>Excellent command of office tools and financial reporting tools</li><li>Ability to manage monthly closings and financial statements with rigor and accuracy</li><li>Strong financial analysis skills</li><li>High sense of organization, confidentiality, and respect for deadlines</li><li>Excellent communication and interdepartmental coordination skills</li><li>Proficiency in French and professional English</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To cook</font></font></font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Preparation of dishes</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Food stock management</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Compliance with hygiene standards (HACCP)</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Kitchen organization</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Cleaning and maintenance of equipment</font></font></li> </ul> <ul> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Culinary training</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Experience in the restaurant industry preferred</font></font></li> <li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">My mastery of culinary techniques</font></font></li> <li>Organisation</li></ul></div></section>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Supervise the cleanliness, presentation, and maintenance of all hotel public areas (lobby, corridors, restaurants, Spa/Thalasso, exteriors), in accordance with Sofitel standards, under the responsibility of the Housekeeping Manager. Main Responsibilities: Participate in the recruitment and training of Public Area Attendants. Contribute to the implementation of Standard Operating Procedures (SOPs) for cleaning public areas. Establish cleaning schedules and frequencies by zone. Participate in the inventory of equipment and cleaning products necessary for public areas. Contribute to final inspections before opening (deep cleaning). Supervise, monitor, and participate in the daily cleaning of public areas and common areas. Conduct regular inspections and record any discrepancies. Coordinate with Maintenance for reporting and follow-up of repairs. Participate in ensuring compliance with Sofitel standards and procedures. Manage the stocks of cleaning products and consumables for public areas. Ensure hygiene compliance in the areas under your responsibility. Train, supervise, and evaluate Public Area Attendants. Report to the Housekeeping Manager on the condition of the premises and any needs.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Diploma in hospitality or equivalent preferred. Proven experience (minimum 2-3 years) in housekeeping, ideally in a luxury hotel. Knowledge of hygiene and safety standards. Proficiency in using industrial cleaning equipment and machinery (floor scrubber, single-disc machine, extractor, etc.). Leadership, rigor, attention to detail. Ability to manage priorities in a pre-opening context.</font></font></p>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Greet and seat customers, supervise servers, take orders and provide service, coordinate with the kitchen, ensure quality of service and customer satisfaction, and handle payments if necessary.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Proven experience in the restaurant industry, leadership and customer service skills, good presentation and communication skills</font></font></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Greet and advise customers. Take orders and ensure their transmission. Supervise the work of the waiters. Serve food and drinks. Ensure customer satisfaction. Participate in setting up and closing the service.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Proven experience in the restaurant industry. Good command of French. Excellent presentation.</font></font></p><p></p></section>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Company Description: Join a hotel that is part of the Accor network, a group that brings together more than 5,500 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. Here, we believe in you and what you bring to the table. Opportunities for development and growth are plentiful. Every project, every action contributes to creating a positive and memorable impact for our guests, our colleagues, and also for our planet. Together, we embody the vision of responsible hospitality. Become a Heartist, and let your heart guide you in this world where life beats stronger.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Job description: Ensure the sorting, washing, drying, ironing and folding of hotel and customer linen, in compliance with Sofitel quality standards.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Main Missions:</font></font></p><ul><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Follow the training on laundry processing procedures and the use of equipment.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Become familiar with Sofitel's standards of quality and presentation of linen.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Participate in the preparation of the linen necessary for the opening of the hotel.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Sort the laundry according to its type and degree of soiling.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the washing, drying, ironing and folding of hotel linen and customer linen.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Check the quality of the treated laundry and report any anomalies (stains, wear, tears).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Respect processing times, especially for customer dry cleaning services.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure basic maintenance of equipment.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Apply hygiene and safety instructions (chemicals, machines).</font></font></li></ul><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Basic education level; laundry training preferred. Previous laundry experience preferred. Rigor, speed of execution, attention to detail. Good physical condition.</font></font></p>

<p>Supervise the bar. Prepare non-alcoholic cocktails, juices, smoothies, coffees, and hot drinks. Control dosages and presentation. Manage stocks and orders. Ensure the cleanliness of equipment and workstation. Supervise the bar team.</p><p><strong>Desired Candidate Profile</strong></p><p>Experience as a bartender, ideally in a restaurant. Mastery of beverage preparation techniques. Organizational skills, speed, creativity. Excellent service skills.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and set up tables before service. Welcome and guide customers. Assist with serving dishes and drinks. Clear and reset tables. Ensure the cleanliness of the dining room and equipment. Apply hygiene and safety rules.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Experience in the restaurant industry is appreciated. Good command of French. Neat presentation and sense of service.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking an experienced, confident, and guest-focused Captain Waitress to join the team at Little Krazy , a whimsical fine-dining destination where exceptional hospitality meets immersive dining.<br> As a Captain Waitress, you are responsible for delivering an outstanding dining experience while leading a designated service section.<br> You will ensure every guest receives attentive, knowledgeable, and personalised service from arrival to departure.<br> Acting as the key link between guests, the kitchen, bar, and front-of-house team, you will coordinate seamless service, mentor junior team members, and uphold the highest standards of hospitality.<br> More than serving food and beverages, you are an ambassador of the Little Krazy experience.<br> Through your professionalism, product knowledge, and genuine hospitality, you will create memorable moments for guests.<br> Instagram: littlekrazy_sa 1 year contract: Visa + flights + basic salary + accommodation + transport all provided for by the company.<br> No expense for candidates.<br> The role is based in Riyadh, Saudi Arabia.<br> Key Responsibilities Deliver exceptional, personalised table service in accordance with the restaurant's service standards.<br> Take ownership of a designated dining section, ensuring smooth and efficient service throughout each shift.<br> Welcome guests at the table, introduce yourself, and create a warm and engaging dining experience.<br> Present the menu confidently, explaining dishes, ingredients, preparation methods, and daily specials.<br> Provide expert recommendations based on guest preferences, dietary requirements, and allergies.<br> Proactively upsell premium menu items, signature beverages, desserts, and chef's specials to enhance the guest experience and maximise revenue.<br> Accurately take food and beverage orders and enter them into the POS system.<br> Coordinate with the kitchen and bar teams to ensure orders are prepared and served accurately and within service standards.<br> Monitor guest satisfaction throughout the dining experience, anticipating needs and responding promptly to requests.<br> Resolve guest concerns professionally and escalate issues to management where appropriate.<br> Lead and support waiters and food runners within your section, ensuring service standards are consistently maintained.<br> Assist in training, coaching, and mentoring junior front-of-house team members.<br> Ensure tables are properly set, maintained, and reset in accordance with restaurant standards.<br> Process guest bills accurately and efficiently, ensuring a seamless payment experience.<br> Maintain comprehensive knowledge of all food, beverage, and promotional offerings, including allergens and dietary requirements.<br> Ensure compliance with food safety, hygiene, and health and safety standards.<br> Maintain impeccable grooming, professionalism, and presentation while representing the Little Krazy brand.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Visa (1 year temp) &amp; Flights into the country for non-citizens Accommodation Transportation Allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> 1–3 years’ experience as a Captain Waiteress or Senior Waiteress in a premium restaurant, luxury hotel, or fine-dining restaurant A warm, engaging, and professional approach with a genuine passion for hospitality.<br> Fluent in English with excellent verbal communication skills.<br> Outgoing, confident, and charismatic personality.<br> Excellent communication and interpersonal skills.<br> Strong understanding of food and beverage service, with ability to upsell effectively.<br> Team player who thrives in a fast-paced, dynamic environment.<br> Excellent food and beverage knowledge, including menu pairings, allergens, and dietary requirements.<br> Experience using restaurant POS systems.<br> Proven ability to remain calm, organised, and efficient in a fast-paced environment.<br> Impeccable personal presentation and professional demeanour.<br> About The Group: SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Assurer le nettoyage et la remise en état des chambres selon les standards Sofitel, garantissant confort et propreté irréprochable aux clients.</p><br><p><strong>Missions Principales :&nbsp;</strong></p><br><ul><li>Suivre la formation aux procédures de nettoyage et de contrôle qualité des chambres.</li><li>Se familiariser avec les standards de présentation Sofitel (mise en place, linge, amenities).</li><li>Participer aux opérations de mise en état des chambres avant ouverture.</li><li>Nettoyer et remettre en état les chambres (départ, recouche, mise en place) selon le planning.</li><li>Réapprovisionner le linge, les amenities et les mini-bars selon les standards.</li><li>Signaler tout dysfonctionnement technique ou objet trouvé.</li><li>Respecter les priorités de nettoyage communiquées par le superviseur (VIP, arrivées anticipées).</li><li>Veiller au respect des procédures de sécurité et de confidentialité (accès chambres).</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><ul><li>Niveau scolaire de base ; formation hôtelière appréciée.</li><li>Une première expérience en housekeeping appréciée.</li><li>Notions de français et/ou d'arabe.</li><li>Sens du détail, rigueur, discrétion.</li><li>Bonne condition physique, rapidité d'exécution.</li></ul> </div>

<p>Superviser la propret , la pr sentation et l'entretien de l'ensemble des espaces publics de l'h tel (lobby, couloirs, restaurants, Spa/Thalasso, ext rieurs), conform ment aux standards Sofitel, sous la responsabilit du Housekeeping Manager.</p><p>Missions Principales</p><ul><li>Participer au recrutement et la formation des Public Area Attendants.</li><li>Contribuer la mise en place des SOP de nettoyage des espaces publics.</li><li>tablir les plannings et fr quences de nettoyage par zone.</li><li>Participer l'inventaire des quipements et produits d'entretien n cessaires aux espaces publics.</li><li>Contribuer aux inspections finales avant ouverture (deep cleaning).</li><li>Superviser, contr ler et participer au nettoyage quotidien des espaces publics et zones communes.</li><li>Effectuer des inspections r guli res et consigner les carts constat s.</li><li>Coordonner avec la Maintenance pour le signalement et le suivi des r parations.</li><li>Participer au respect et la mise en conformit des standards et proc dures de Sofitel.</li><li>G rer les stocks de produits d'entretien et consommables des espaces publics.</li><li>Assurer la conformit hygi ne des zones sous sa responsabilit .</li><li>Former, encadrer et valuer les Public Area Attendants.</li><li>Rendre compte au Housekeeping Manager de l' tat des lieux et des besoins.</li></ul><p><strong>Desired Candidate Profile</strong></p><h3>Profil Recherch :</h3><ul><li>Dipl me en h tellerie ou quivalent, souhait .</li><li>Exp rience confirm e (2 3 ans minimum) en housekeeping, id alement en h tel de luxe.</li><li>Connaissance des normes d'hygi ne et de s curit .</li><li>Maitrise de l utilisation des quipements et machines de nettoyage industriels (Auto-laveuse, monobrosse, extracteur etc )</li><li>Leadership, rigueur, sens du d tail.</li><li>Capacit g rer les priorit s dans un contexte de pr -ouverture.</li></ul>