وظائف مطاعم في الجزائر

<p>JOB SUMMARY 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.</p><p>CORE WORK ACTIVITIES</p><p>Managing Day-to-Day Operations</p><p>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.</p><p>Leading Food and Beverage Team</p><p>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 &amp; 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.</p><p>Ensuring Exceptional Customer Service</p><p>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 &amp; invitation to return).</p><p>Managing and Conducting Human Resource Activities</p><p>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.</p><p>Additional Responsibilities</p><p>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.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR</li><li>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.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Job Description: The Executive Sous-Chef assists the Executive Chef in the operational and administrative management of all the hotel's kitchens. They ensure a culinary offering of excellence that meets Sofitel and Accor standards, guaranteeing the quality of service, customer satisfaction, team management, cost control, and compliance with hygiene and food safety standards. Main Responsibilities: Assist the Executive Chef in the daily organization of the kitchens. Supervise, lead, and motivate the kitchen teams. Distribute tasks and ensure good coordination between the different points of sale. Participate in the recruitment, onboarding, training, and development of Heartist team members. Evaluate performance and support the skills development of the teams. Foster a positive work environment by embodying Heartist values. Guarantee consistent quality in the preparation and presentation of dishes. Supervise production for restaurants, banquets, room service, and events. Ensure compliance with technical specifications and presentation standards. Participate in the creation of new menus and wine lists in collaboration with the Executive Chef. Monitor cooking times, seasonings, and plating. Organize production schedules based on activity levels. Ensure continuity of operations in the Executive Chef's absence. Anticipate raw material needs. Control inventory and minimize waste. Optimize production processes to improve productivity. Participate in monitoring food costs. Ensure adherence to established budgets. Reduce losses, food waste, and unnecessary consumption. Collaborate with the Cost Controller and the Purchasing department. Guarantee compliance with HACCP standards and health regulations. Maintain the cleanliness of kitchens and equipment. Ensure compliance with workplace safety regulations. Participate in quality audits and implement action plans. Guarantee a premium culinary experience. Address customer feedback and implement corrective actions. Adapt the offering to the expectations of an international clientele. Collaborate with the Dining Room, Banquet, and Room Service teams to ensure seamless service.</font></font></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><font dir="auto" ><font dir="auto" >Diploma in Culinary Arts, Hospitality Management, or Hotel and Restaurant Management. Minimum 7-10 years of experience in a kitchen. Proven experience as an Executive Sous-Chef or Senior Sous-Chef in a 5-star hotel or luxury establishment. Experience within an Accor hotel is an asset. Excellent command of international culinary techniques. In-depth knowledge of HACCP standards. Expertise in food cost management. Good knowledge of inventory and order management software. Experience in banquet and event management. Leadership and ability to build team cohesion. Strong organizational skills and excellent prioritization skills. Initiative and decisiveness. Ability to work under pressure. Excellent interpersonal skills. Attention to detail and a commitment to excellence. Culinary creativity. Results-oriented and focused on customer satisfaction.</font></font></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>Il/Elle Sécurise, centralise et contrôle l'intégralité des flux d'espèces et autres valeurs de l'hôtel en vérifiant les dépôts quotidiens des points de vente, en gérant le coffre central et la petite caisse, et en éliminant les écarts pour assurer une réconciliation parfaite avec la comptabilité conformément aux procédures internes.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Récupérer, en présence d'un témoin désigné, les enveloppes de remise de fonds des agents de réception et du personnel de restauration (F&amp;B) dans le coffre-fort de dépôt, et les vérifier la conformité par rapport à la feuille de contrôle journalière.</li><li>Compter, conjointement avec le témoin, les espèces, les chèques et les bordereaux de cartes bancaires, et les vérifier par rapport aux détails des rapports informatisés de remise de fonds des agents de réception et du personnel de restauration.</li><li>Préparer les remises en banque pour tous les chèques et espèces, et veiller à ce que l'intégralité des fonds collectés soit déposée.</li><li>Mettre à jour quotidiennement et assurer le suivi mensuel des détails des transactions par organisme émetteur de cartes bancaires.</li><li>Effectuer les décaissements de petite caisse approuvés par le Directeur financier et préparer l'état récapitulatif des décaissements.</li><li>Compter et justifier le solde de sa propre caisse (fonds de caisse) et en préparer le récapitulatif périodiquement.</li><li>Préparer le rapport journalier du caissier général en saisissant le détail des encaissements en espèces de la journée ainsi que tous les autres paiements reçus, en vue de leur vérification et finalisation par l'auditeur des recettes et le responsable financier.</li><li>Veiller à ce que les avances de fonds ne soient accordées qu'avec l'approbation conjointe du directeur général et du directeur financier.</li><li>Rembourser aux agents de réception les avances qu'ils ont effectuées (restitutions de fonds)</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché: </strong></p><br><ul><li>Diplôme universitaire en Comptabilité, Finance, Gestion ou domaine équivalent</li><li>Expérience confirmée en comptabilité hôtelière ou dans le secteur de l’hospitalité de luxe</li><li>Bonne connaissance des systèmes ERP et logiciels comptables hôteliers</li><li>Excellente maîtrise des outils office et des outils de reporting financier</li><li>Solides compétences en analyse financière</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>Maîtrise du français et de l’anglais professionnel</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>Il/Elle devra préserver l'intégrité financière de l'hôtel en garantissant l'exactitude du reporting des revenus, des contrôles internes rigoureux et une conformité totale avec les normes financières d’Accor. Le/La contrôleur (se) des revenus joue un rôle clé dans la validation des flux de revenus quotidiens, le soutien aux équipes opérationnelles et le maintien d'informations financières transparentes et fiables, favorisant ainsi la prise de décision stratégique.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Superviser et vérifier toutes les écritures quotidiennes de revenus provenant de l'hébergement, de la restauration, du spa, et tous les autres points de vente, en garantissant leur exactitude et leur conformité aux politiques Accor.</li><li>Préparer et diffuser le rapport quotidien des revenus, en mettant en évidence les écarts, les tendances et les points nécessitant un suivi.</li><li>Suivre et rapprocher tous les modes de paiement, y compris les cartes de crédit, les espèces, les chèques-cadeaux, les frais liés aux abonnements et les transactions via des tiers.</li><li>Examiner et auditer toutes les annulations, les corrections, les remises et les transactions à titre gracieux, en s'assurant qu'elles sont dûment autorisées et documentées.</li><li>Réaliser des audits réguliers des opérations de réception, de restauration, de spa et de loisirs afin de garantir le respect des contrôles internes et des procédures financières.</li><li>Valider et rapprocher les revenus issus du PMS, du système de point de vente (POS), du spa et d'autres systèmes, en assurant leur cohérence avec le grand livre comptable.</li><li>Contribuer au processus de clôture mensuelle en préparant les journaux de revenus, les rapprochements et les tableaux récapitulatifs.</li><li>Collaborer étroitement avec les responsables opérationnels pour résoudre les écarts de revenus et améliorer la précision des processus transactionnels.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><ul><li>Diplôme universitaire en Comptabilité, Finance, Gestion ou domaine équivalent</li><li>Expérience confirmée en comptabilité hôtelière ou dans le secteur de l’hospitalité de luxe</li><li>Bonne connaissance des systèmes ERP et logiciels comptables hôteliers</li><li>Excellente maîtrise des outils office 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>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>Maîtrise du français et de l’anglais professionnel</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Executive Pastry Chef is responsible for all pastry and bakery activities of the hotel. He/She guarantees an excellent, creative sweet and bakery offering in line with Sofitel brand standards, while ensuring customer satisfaction, departmental profitability, and team development. A true ambassador of gastronomy, he/she designs refined creations and supervises production for restaurants, bars, room service, banquets, events, spa, and VIP welcomes.</p><p>Main Missions:</p><ul><li>Design, develop, and renew dessert, viennoiserie, bread, and seasonal creation menus.</li><li>Supervise the daily production of all pastry and bakery products.</li><li>Ensure consistent product quality in terms of taste, texture, freshness, and presentation.</li><li>Ensure perfect coordination with the hotel's different kitchens.</li><li>Develop innovative creations in line with Sofitel's identity and gastronomic trends.</li><li>Guarantee an exceptional customer experience through high-end products.</li><li>Participate in tastings and validation of new menus.</li><li>Ensure personalization of services for special events and VIP clients.</li><li>Effectively manage complaints related to their department.</li><li>Develop technical sheets and cost prices.</li><li>Optimize raw material costs while maintaining a high level of quality.</li><li>Master cost ratios, waste, and food waste.</li><li>Participate in the development of the department's annual budget.</li><li>Ensure optimal management of stocks, orders, and inventories.</li><li>Guarantee the application of HACCP procedures as well as food hygiene and safety standards.</li><li>Ensure compliance with health regulations.</li><li>Control laboratory cleanliness and equipment maintenance.</li><li>Actively participate in internal and external quality audits.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma in pastry, bakery, or culinary arts.</li><li>Additional training in management or administration is appreciated.</li><li>Minimum 8-10 years of experience in high-end pastry.</li><li>At least 5 years as an Executive Pastry Chef or Head Pastry Chef in a luxury hotel or international gastronomic establishment.</li><li>Mastery of international pastry techniques.</li><li>Expertise in viennoiserie, chocolate, confectionery, ice cream, and bakery.</li><li>Culinary creativity and sense of innovation.</li><li>Mastery of HACCP standards.</li><li>Good knowledge of stock and cost management software.</li><li>Inspiring leadership.</li><li>Excellent organization.</li><li>Attention to detail and aesthetic sense.</li><li>Creativity and passion for excellence.</li><li>Team spirit.</li><li>Rigor and high standards.</li><li>Ability to work under pressure.</li><li>Customer orientation.</li><li>Excellent communication skills.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Summary We’re hiring a Hostess at Little Krazy, a whimsical fine-dinning restaurant.<br> As a Hostess , you will welcome customers, provide detailed knowledge of the menu, make personalized recommendations, and ensure every guest feels the rhythm, warmth, and energy of Saudi hospitality.<br> This role combines professional service, salesmanship, and storytelling flair to deliver a unique and memorable dining journey.<br> You’re not just waiting tables — you’re setting the stage for an unforgettable experience.<br> You’ll be welcoming guests with energy, unique flair, and a bold personality.<br> Your presence, voice, and energy should echo that spirit.<br> Whether it’s through a warm smile, storytelling, or helping guests discover new flavors, your job is to turn every visit into a cultural experience.<br> The role is based in Riyadh Saudi Arabia, and all relocation, flights, visa is sponsored by the company.<br> Instagram: https://www.<br>instagram.com/littlekrazy_sa?<br>utm_source=ig_web_button_share_sheet&amp;igsh=ZDNlZDc0MzIxNw== Key Responsibilities: Warmly greet guests with enthusiasm.<br> Present, explain, and promote the menu, including specials, ingredients, preparation methods, and cultural context.<br> Proactively upsell premium dishes, chef’s specials, signature drinks, and desserts to enhance the guest experience and boost revenue.<br> Make confident, thoughtful recommendations based on guest preferences and dietary needs.<br> Accurately take food and beverage orders and input them into the POS system.<br> Ensure guest satisfaction throughout the meal and anticipate their needs proactively.<br> Handle complaints or concerns promptly and professionally, escalating when necessary.<br> Embody and express the spirit of the theme through language, tone, energy, and style of service.<br> Maintain full knowledge of all food and beverage offerings, including allergens and dietary options.<br> Work closely with kitchen and bar staff to ensure timely and accurate order fulfillment.<br> Assist in table setting and resetting according to restaurant standards.<br> Maintain a clean and organized service area.<br> Uphold hygiene and grooming standards and wear the designated themed uniform with pride.<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 Seasonal Visa Flights into the country for non-citizens and yearly return flights back home Accommodation - Company shared accommodation Transportation to work is provided 8hrs work, 6 days a week.<br> 21 days annual leave 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 in a 5 star hotel or fine-dinning restaurant.<br> Fluency in Arabic and English Basic POS and order management skills.<br> Outgoing, confident, and charismatic personality.<br> Excellent communication and interpersonal skills.<br> Strong understanding of food and beverage service.<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"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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>Le/la Housekeeping Supervisor garantit au quotidien la propreté, l'entretien et la présentation irréprochable des chambres et des espaces publics, dans le strict respect des standards Sofitel et LQA (Leading Quality Assurance).</p><br><p>Il/elle encadre, forme et contrôle le travail des équipes de nettoyage et veille à la fluidité de la coordination avec les autres départements, notamment le Spa &amp; Thalasso, spécificité de l'établissement.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Superviser et contrôler quotidiennement la propreté des chambres, suites et espaces publics selon les sections attribuées.</li><li>Effectuer des inspections régulières et rendre compte des écarts constatés au Gouvernant général.</li><li>Répartir les tâches et les sections de nettoyage entre les femmes/valets de chambre en fonction de l'occupation et des arrivées/départs prioritaires (VIP, départs tardifs, recouches - turndown).</li><li>Former, encadrer et motiver l'équipe housekeeping; assurer l'intégration des nouvelle recrues&nbsp;et le respect des SOP.</li><li>Veiller à la bonne utilisation et à la gestion des produits d'entretien, du linge et des équipements, dans une logique de maîtrise des coûts et de développement durable</li><li>Coordonner avec la réception la disponibilité des chambres ( statuts OPERA : Vacant/Dirty, Clean, Inspected, Out of Order/service ) et la gestion des priorités.</li><li>Signaler et suivre les interventions de maintenance nécessaires dans les chambres et zones communes.</li><li>Assurer la liaison avec le Spa &amp; Centre de Thalassothérapie pour la gestion du linge spécifique (peignoirs, serviettes de soins, textiles techniques) et l'entretien des cabines et espaces de bien-être.</li><li>Participer aux inventaires périodiques (linge, produits d'accueil, équipements) et à la gestion des stocks de son étage/zone.</li><li>Contribuer à l'atteinte des scores qualité (audits LQA, avis clients, enquêtes de satisfaction) et proposer des actions correctives.</li><li>Gérer les objets trouvés selon la procédure de l'hôtel.</li><li>Remplacer ponctuellement la Gouvernante en son absence sur les tâches opérationnelles courantes du service.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><p>Hôtellerie ou équivalent, idéalement complété par une formation en housekeeping management.</p><br><p>Minimum 2 à 3 ans d'expérience en housekeeping, dont une première expérience en supervision d'équipe, de préférence en hôtellerie 4-5 étoiles.</p><br><p>Maitrise de l'arabe, duFrançais courant exigé, et de l'anglais opérationnel requis</p><br><p>Connaissance d’OPERA appréciée ; maîtrise des outils bureautiques de base.</p><br><p><strong>COMPÉTENCES &amp; QUALITÉS REQUISES</strong></p><br><ul><li>Sens aigu du détail et de la propreté, exigence constante vis-à-vis des standards de qualité.</li><li>Leadership naturel, capacité à fédérer, former et faire monter en compétence une équipe.</li><li>Organisation, rigueur et gestion efficace des priorités sous contrainte de temps.</li><li>Sens du service et diplomatie dans la gestion des relations avec les autres départements et la clientèle.</li><li>Discrétion et respect de la confidentialité.</li><li>Esprit d'initiative et réactivité face aux imprévus opérationnels.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking a skilled and passionate Pizza Chef (Italian Pizzaiolo Style) to join our culinary team.<br> The ideal candidate will have proven experience preparing authentic, high-quality Italian-style pizzas and a strong understanding of traditional pizza-making techniques.<br> The Pizza Chef will be responsible for the complete pizza-making process, including dough preparation, fermentation, hand stretching, topping, baking, and finishing .<br> The successful candidate will have excellent technical skills, strong attention to detail, and the ability to consistently produce exceptional pizzas in a fast-paced, premium restaurant environment.<br> Key Responsibilities: Prepare and cook authentic Italian-style pizzas , including Neapolitan, Roman, or other regional styles Mix and ferment fresh pizza dough daily using traditional methods Operate and maintain wood-fired , gas , or stone ovens for optimal pizza cooking Slice, prepare, and store fresh pizza toppings, sauces, and cheeses Monitor oven temperature and cooking times to ensure pizzas are cooked evenly and to specification Ensure food quality, presentation, and portion control standards are consistently met Maintain cleanliness and organization of the pizza station and kitchen area Comply with food safety, hygiene, and sanitation standards Collaborate with kitchen staff and management to refine recipes and contribute to menu development 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 Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Minimum 2–3 years' professional experience as a Pizza Chef, Pizzaiolo, or similar role.<br> Proven experience preparing Italian-style pizza in a professional restaurant or pizzeria.<br> Strong knowledge of traditional Italian pizza-making techniques.<br> Excellent understanding of dough hydration, fermentation, proofing, and temperature control .<br> Strong hand-stretching and dough-handling skills.<br> Experience working with professional pizza ovens.<br> Knowledge of Neapolitan-style pizza is highly desirable.<br> Knowledge of Italian ingredients and traditional flavour combinations.<br> Strong understanding of food safety and HACCP standards.<br> Ability to maintain consistency and quality during high-volume service.<br> Strong organisational and time-management skills.<br> Excellent attention to detail.<br> Ability to work effectively as part of a multicultural kitchen team.<br> Professional appearance, positive attitude, and strong work ethic.<br> Culinary qualification or formal pizzaiolo training is an advantage.<br> About The Company 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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><font dir="auto" ><font dir="auto" >Join a hotel that's 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 growth and development abound. Every project, every action contributes to creating a positive and memorable impact for our guests, our colleagues, and 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" ><font dir="auto" >The aquatic equipment maintenance technician's main mission is to ensure the proper functioning and sanitary safety of the pools (seawater and thermal water). They ensure that the water constantly meets the required physicochemical and microbiological criteria by applying filtration, disinfection, and treatment protocols. They perform daily checks (pH, temperature, disinfectant, turbidity), verify and adjust the equipment (pumps, filters, dosing systems, valves, controls), carry out first-level maintenance operations (cleaning, backwashing/regeneration, monitoring of consumables), and ensure that the pools are ready for opening for treatments. In case of an anomaly (parameter deviation, alarms, breakdowns), he/She applies the procedures for securing, locking out and alerting the person in charge, while strictly respecting the rules of hygiene, chemical safety and the traceability of controls.</font></font></p><p><font dir="auto" ><font dir="auto" >Main Missions:</font></font></p><ul><li><font dir="auto" ><font dir="auto" >Carry out daily water quality checks (pH, disinfectant, temperature, turbidity according to the procedures imposed by the manager and according to the standards).</font></font></li><li><font dir="auto" ><font dir="auto" >Check the operation of the filtration/treatment equipment (pumps, filters, flow rate, valves, dosers, regulation).</font></font></li><li><font dir="auto" ><font dir="auto" >Adjust treatment parameters according to internal guidelines (pH correction, disinfectant dosage, balancing)</font></font></li><li><font dir="auto" ><font dir="auto" >Ensure disinfection and treatment effectiveness according to the establishment's protocol.</font></font></li><li><font dir="auto" ><font dir="auto" >Carry out the filtration operations (backwashing/regeneration) according to the maintenance plan.</font></font></li><li><font dir="auto" ><font dir="auto" >Control and maintain the circulation and good homogeneity of the water in the basins.</font></font></li><li><font dir="auto" ><font dir="auto" >Carry out the cleaning of the pools (bottoms, walls, gutters/skimmers, vacuuming/collecting according to equipment).</font></font></li><li><font dir="auto" ><font dir="auto" >Maintain the areas and associated equipment (cleaning equipment, grates, drains, technical rooms according to internal rules).</font></font></li><li><font dir="auto" ><font dir="auto" >Monitor the availability of treatment pools (water compliant before opening).</font></font></li><li><font dir="auto" ><font dir="auto" >Detect anomalies (non-compliance of water parameters, alarms, breakdowns) and apply the procedure: alert, safety measures, lockout/tagout.</font></font></li><li><font dir="auto" ><font dir="auto" >Replace consumables / perform first-level maintenance (if within the defined scope).</font></font></li><li><font dir="auto" ><font dir="auto" >Clean and inspect accessible parts of treatment and filtration systems.</font></font></li><li><font dir="auto" ><font dir="auto" >Participate in troubleshooting in case of failure and transmit the information to the maintenance/technical department.</font></font></li><li><font dir="auto" ><font dir="auto" >Ensuring chemical safety: storage, handling of products, compliance with PPE and instructions.</font></font></li><li><font dir="auto" ><font dir="auto" >Respect hygiene rules and risk prevention measures (heat, humidity, chemicals, electrical risks).</font></font></li><li><font dir="auto" ><font dir="auto" >Keep records and tracking (tracking books, logs, quality/control documents).</font></font></li><li><font dir="auto" ><font dir="auto" >Participate in internal audits/controls and the preparation of regulatory checks.</font></font></li><li><font dir="auto" ><font dir="auto" >Respect internal procedures and control deadlines (planned frequencies).</font></font></li><li><font dir="auto" ><font dir="auto" >Alert the person in charge in case of repeated deviations or situations not covered by the instructions.</font></font></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><font dir="auto" ><font dir="auto" >Technician / BTS M water treatment, Industrial Maintenance or equivalent.</font></font></li><li><font dir="auto" ><font dir="auto" >2-5 years experience in swimming pools, ideally in a hotel (Luxury/Thalasso), hospital or thermal environment.</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of water treatment processes (physico-chemical, filtration, disinfection).</font></font></li><li><font dir="auto" ><font dir="auto" >Mastery of measurement tools, water quality control (pH, TH, chlorine) and health risks (Lionellosis).</font></font></li><li><font dir="auto" ><font dir="auto" >Knowledge of the specific constraints related to seawater (corrosion, salinity, etc.).</font></font></li><li><font dir="auto" ><font dir="auto" >Ability to read technical plans, hydraulic diagrams and manage emergencies with responsiveness.</font></font></li><li><font dir="auto" ><font dir="auto" >Absolute mastery of chemical and biological safety rules.</font></font></li></ul><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>Le/La technicien (e) de maintenance en équipements aquatiques a pour mission principale d’assurer le bon fonctionnement et la sécurité sanitaire des bassins (eau de mer et eau thermale).</p><br><p>Il/Elle veille à ce que l’eau respecte en permanence les critères physico-chimiques et microbiologiques requis, en appliquant les protocoles de filtration, désinfection et traitement.</p><br><p>Il/Elle effectue les contrôles quotidiens (pH, température, désinfectant, turbidité…), vérifie et règle les équipements (pompes, filtres, doseurs, vannes, régulation), réalise les opérations de maintenance de premier niveau (nettoyage, contre-lavage/régénération, suivi des consommables) et s’assure que les bassins sont prêts à l’ouverture pour les soins.</p><br><p>&nbsp;En cas d’anomalie (dérive des paramètres, alarmes, pannes), il/Elle applique les procédures de mise en sécurité, de consignation et alerte le responsable, tout en respectant strictement les règles d’hygiène, de sécurité chimique et la traçabilité des contrôles.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Réaliser les contrôles quotidiens de la qualité de l’eau (pH, désinfectant, température, turbidité… selon les procédures imposées par son responsable et selon les standards).</li><li>Vérifier le fonctionnement des équipements de filtration/traitement (pompes, filtres, débit, vannes, doseurs, régulation…).</li><li>Ajuster les paramètres de traitement conformément aux consignes internes (correction pH, dosage désinfectant, équilibrage)</li><li>Assurer la désinfection et l’efficacité du traitement selon le protocole de l’établissement.</li><li>Réaliser les opérations de filtration (contre-lavage/régénération) selon le plan de maintenance.</li><li>Contrôler et maintenir la circulation et la bonne homogénéité de l’eau dans les bassins.</li><li>Effectuer le nettoyage des bassins (fonds, parois, goulottes/skimmers, aspiration/ramassage selon matériel).</li><li>Entretenir les zones et équipements associés (matériels de nettoyage, grilles, drains, locaux techniques selon règles internes).</li><li>Surveiller la disponibilité des bassins pour les soins (eau conforme avant ouverture).</li><li>Détecter les anomalies (non-conformité paramètres eau, alarmes, pannes) et appliquer la procédure : alerte, mise en sécurité, consignation.</li><li>Remplacer les consommables / effectuer la maintenance de premier niveau (si dans le périmètre défini).</li><li>Nettoyer et contrôler les parties accessibles des systèmes de traitement et de filtration.</li><li>Participer au diagnostic en cas de panne et transmettre les informations au service maintenance/technique.</li><li>Assurer la sécurité chimique : stockage, manipulation des produits, respect des EPI et consignes.</li><li>Respecter les règles d’hygiène et de prévention des risques (chaleur, humidité, produits chimiques, risques électriques).</li><li>Tenir les relevés et la traçabilité (cahiers de suivi, logs, documents qualité/contrôle).</li><li>Participer aux audits/contrôles internes et à la préparation des vérifications réglementaires.</li><li>Respecter les procédures internes et les délais de contrôle (fréquences prévues).</li><li>Alerter le responsable en cas de dérive répétée ou de situation non couverte par les consignes.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :</strong></p><br><ul><li>Technicien / BTS Métiers de l’eau, Maintenance industrielle ou équivalent.</li><li>Expérience de 2 à 5 ans en piscines, idéalement en environnement hôtelier (Luxe/Thalasso), hospitalier ou thermal.</li><li>Maîtrise des procédés de traitement de l’eau (physico-chimique, filtration, désinfection).</li><li>Maîtrise des outils de mesure, du contrôle qualité de l’eau (pH, TH, chlore) et des risques sanitaires (légionellose).</li><li>Connaissance des contraintes spécifiques liées à l’eau de mer (corrosion, salinité, etc.).</li><li>Capacité à lire des plans techniques, schémas hydrauliques et à gérer les urgences avec réactivité.</li><li>Maîtrise absolue des règles de sécurité chimique et biologique.</li></ul> </div>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Job Description: The Executive Sous-Chef assists the Executive Chef in the operational and administrative management of all the hotel's kitchens. He/She ensures a culinary offering of excellence in accordance with Sofitel and Accor standards, guaranteeing the quality of services, customer satisfaction, team management, cost control, and compliance with hygiene and food safety standards.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Main Responsibilities: Assist the Executive Chef in the daily organization of the kitchens. Supervise, lead, and motivate the kitchen teams. Distribute tasks and ensure good coordination between the different points of sale. Participate in the recruitment, onboarding, training, and development of Heartist team members. Evaluate performance and support the skills development of the teams. Foster a positive work environment by embodying Heartist values. Guarantee consistent quality of preparations and their presentation. Supervise production for restaurants, banquets, room service, and events. Ensure compliance with technical specifications and presentation standards. Participate in the creation of new menus and wine lists in collaboration with the Executive Chef. Monitor cooking times, seasonings, and plating of dishes. Organize production schedules according to business activity. Ensuring continuity of operations in the absence of the Executive Chief.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Anticipate raw material needs. Control inventory and minimize losses. Optimize production processes to improve productivity. Participate in monitoring food costs. Ensure adherence to established budgets. Reduce losses, food waste, and unnecessary consumption. Collaborate with the Cost Controller and the Purchasing department.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure compliance with HACCP standards and health regulations. Maintain the cleanliness of kitchens and equipment. Ensure adherence to workplace safety rules. Participate in quality audits and implement action plans.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Guarantee a premium culinary experience. Address customer feedback and implement corrective actions. Adapt the offering to meet the expectations of international clientele. Collaborate with the Dining Room, Banquet, and Room Service teams to ensure seamless service.</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;">Qualifications and Desired Profile: Diploma in Culinary Arts, Hospitality Management, or Hotel and Restaurant Management. Minimum 7-10 years of experience in a kitchen. Proven experience as an Executive Sous-Chef or Senior Sous-Chef in a 5-star hotel or luxury establishment. Experience within an Accor group hotel is an asset. Excellent command of international culinary techniques. In-depth knowledge of HACCP standards. Expertise in food cost management. Good knowledge of inventory and order management software. Experience in banquet and event management. Leadership and ability to unite teams. Strong organizational skills and excellent prioritization skills. Initiative and decision-making ability. Ability to work under pressure. Excellent interpersonal skills. Attention to detail and a commitment to excellence. Culinary creativity. Results-oriented and focused on customer satisfaction.</font></font></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and property employees and provides a return on investment.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.</p> <p> </p> <p> <strong>Skills and Knowledge</strong> </p> <p> <strong>Customer and Personal Service</strong> - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.</p> <p> <strong>Management of Financial Resources</strong> - Determining how money will be spent to get the work done, and accounting for these expenditures.</p> <p> <strong>Administration and Management -</strong> Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.</p> <p> <strong>Applied Business Knowledge</strong> - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.</p> <p> <strong>Management of Material Resources</strong> - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Developing and Maintaining Food and Beverage/Culinary Goals</strong> </p> <p> Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</p> <p> Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</p> <p> Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</p> <p> Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance.</p> <p> Establishes challenging, realistic and obtainable goals to guide operation and performance.</p> <p> Strives to improve service performance.</p> <p> </p> <p> <strong>Developing and Maintaining Budgets</strong> </p> <p> Develops and manages Food and Beverage budget.</p> <p> Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</p> <p> Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</p> <p> Focuses on maintaining profit margins without compromising guest or employee satisfaction.</p> <p> </p> <p> <strong>Leading Food and Beverage/Culinary Team</strong> </p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</p> <p> Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</p> <p> Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</p> <p> Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</p> <p> Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution.</p> <p><br></p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> Empowers employees to provide excellent guest service.</p> <p> Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</p> <p> Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</p></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.<br>Skills and Knowledge<br>• <br>Customer and Personal Service<br>- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.<br>• <br>Management of Financial Resources<br>- Determining how money will be spent to get the work done, and accounting for these expenditures.<br>• <br>Administration and Management -<br>Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.<br>• <br>Applied Business Knowledge<br>- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.<br>• <br>Management of Material Resources<br>- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.<br>CORE WORK ACTIVITIES<br>Developing and Maintaining Food and Beverage/Culinary Goals<br>• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.<br>• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.<br>• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.<br>• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.<br>• Establishes challenging, realistic and obtainable goals to guide operation and performance.<br>• Strives to improve service performance.<br>Developing and Maintaining Budgets<br>• Develops and manages Food and Beverage budget.<br>• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.<br>• Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.<br>• Focuses on maintaining profit margins without compromising guest or employee satisfaction.<br>Leading Food and Beverage/Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.<br>• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.<br>• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).<br>• Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.<br>• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>• Empowers employees to provide excellent guest service.<br>• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.<br>• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).<br>• Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.<br>• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.<br>• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.<br>• Brings issues to the attention of Human Resources as necessary.<br>• Ensures employees are treated fairly and equitably.<br>• Coaches team by providing specific feedback to improve performance.<br>Additional Responsibilities<br>• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.<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>• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.<br>• Order and purchase equipment and supplies.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATIONS<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: No related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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>Residence Inn by Marriott helps guests thrive while on long stays so they can perform at their best. Spacious suites with full kitchens offer the comforts of the modern home, while associates provide service with a human touch to business and leisure travelers alike. Working at Residence Inn, you will build relationships grounded in teamwork and experience the legendary Residence Inn service culture which focuses on delivering against the unique needs of long stay guests. In joining Residence Inn, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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>Il/Elle incarne l'excellence du service auprès des clients, en organisant et supervisant l'ensemble des prestations de conciergerie (accueil, bagagerie, transport, réservations, recommandations), et en mettant en place l'organisation de ce service pour l'ouverture de l'hôtel.</p><br><p><strong>Missions Principales :</strong></p><br><ul><li>Participer au recrutement et à la formation de l'équipe de conciergerie (concierges, bagagistes, voituriers).</li><li>Mettre en place les SOP de conciergerie (accueil, bagagerie, transport, réservations externes) conformes aux standards Sofitel.</li><li>Construire et entretenir un réseau de partenaires locaux (restaurants, transport, culture, excursions, spa) utile aux clients.</li><li>Préparer les supports d'information (guide des adresses, carnet du concierge, argumentaire local).</li><li>Participer à la définition des standards d'uniforme et de présentation de l'équipe.</li><li>Superviser l'accueil, la prise en charge des bagages et l'assistance personnalisée aux clients.</li><li>Organiser les réservations (restaurants, spectacles, excursions, transport) et répondre aux demandes spéciales.</li><li>Garantir un service anticipé et personnalisé, en cohérence avec la promesse de la marque Sofitel.</li><li>Gérer les plannings de l'équipe et assurer une couverture adaptée aux arrivées/départs.</li><li>Entretenir les relations avec les partenaires externes et négocier les meilleures conditions pour les clients.</li><li>Assurer le suivi des demandes clients (VIP, longs séjours) en lien avec le Front Office et la Direction.</li><li>Former, encadrer et évaluer l'équipe de conciergerie.</li><li>Contribuer à la fidélisation des clients par un service mémorable et sur-mesure.</li></ul><br>Qualifications<br><br><p><strong>PROFIL RECHERCHE :</strong></p><br><ul><li>Diplôme en hôtellerie ou tourisme; affiliation aux Clefs d'Or tres appréciée.</li><li>Expérience confirmée (5 ans minimum) en conciergerie, idéalement en hôtel de luxe.</li><li>Expérience en pré-ouverture d'hôtel appréciée.</li><li>Maîtrise du français et de l'arabe ; anglais courant indispensable.</li><li>Excellente connaissance de la destination (Alger, et environs) et de son offre culturelle/touristique.</li><li>Réseau professionnel local solide (restaurants, transport, loisirs, culture).</li><li>Sens aigu du service, discrétion, élégance et créativité dans la résolution des demandes clients.</li><li>Disponibilité, réactivité et calme en toutes circonstances.</li></ul> </div>