Restaurant Assistant Manager Jobs in Kuwait

Driver <br><br> Job Id :100195382<br><br>Jobboard subscription<br><br>×<br><br>Please enter details to report job<br><br>Name*<br><br>Email*<br><br>Reason to report<br><br>Description<br><br>Hi argent wonted driver com helpar HVAC compiny contact no<br><br>+965 502 32251<br><br>Basic Details<br><br>Location : Farwaniya , Kuwait<br><br>Qualification<br><br>Posted : Today<br><br>Job Type : Full-Time<br><br>Company : Kuwait Jobs<br><br>Contact Info<br><br>Mobile : +965 41442979<br><br>Alternate Mobile : Not-Mentioned<br><br>Email : Not-Mentioned

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li>Welcome customers and understand their furniture and home furnishing requirements.</li><li>Provide product information, recommendations, and assistance with selection.</li><li>Achieve daily, monthly, and annual sales targets.</li><li>Prepare quotations, process orders, and follow up with customers.</li><li>Maintain good knowledge of furniture products, pricing, promotions, and offers.</li><li>Handle customer enquiries and resolve basic complaints professionally.</li><li>Follow up on leads, enquiries, and potential customers to close sales.</li><li>Maintain attractive product displays and showroom standards.</li><li>Coordinate with warehouse and delivery teams to ensure smooth order fulfillment.</li><li>Maintain accurate sales records and customer information.</li><li>Build strong customer relationships and encourage repeat business.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>2–4 years of retail sales experience</li><li>Strong communication, customer service, and negotiation skills.</li><li>Target-oriented with a positive and customer-focused attitude.</li><li>Good knowledge of MS Office</li><li>Arabic and English communication skills preferred.</li></ul><p><br></p></div>

<p>NOW HIRING | PREMIUM RESTAURANT GROUP KUWAIT <br> Kuwait A well-established Premium Restaurant Group in Kuwait is seeking experienced hospitality professionals to join its team.<br>We are looking for candidates with strong premium dining / fine dining experience, excellent guest service skills, and proven experience working in high-volume restaurant environments.</p> <p> CURRENT VACANCIES<br> ASSISTANT RESTAURANT MANAGER<br> Restaurant Supervisor<br> HOSTESS</p> <p> MANDATORY REQUIREMENTS<br> Previous experience in the same role within a 5-star luxury hotel/resort or fine dining restaurant in the GCC<br> Strong operational experience in busy, high-volume restaurant environments<br> Fluent English spoken and written<br> Additional language mandatory: European, Latin American, South American, Balkan, CIS, or Afrikaans<br> Excellent communication, leadership and guest relationship management skills<br> Highly professional presentation with strong attention to detail<br> Calm, organised and guest-focused under pressure</p> <p> PACKAGE &amp; BENEFITS<br> ASSISTANT RESTAURANT MANAGER<br> KD PHONE_NUMBER per month, depending on experience<br> KD 100 monthly live-out allowance OR single room in shared accommodation<br> Restaurant Supervisor<br> KD PHONE_NUMBER per month<br> Accommodation: Company accommodation in a shared apartment with a private room OR KD 75 monthly live-out allowance<br> HOSTESS<br> KD PHONE_NUMBER per month<br> Single room in shared apartment OR KD 75 monthly live-out allowance<br> Flight to Kuwait<br> Employment Visa<br> Medical Insurance<br> 1 Day Off Per Week<br> Tips<br> 30 Days Annual Leave<br> Economy-Class Flight Ticket Every 2 Years</p> <p> HOW TO APPLY<br>Please send your CV to:<br>EMAIL_ADDRESS<br>Email subject:<br>Assistant Restaurant Manager Kuwait<br>or<br>Supervisor Kuwait<br>or<br>Hostess Kuwait</p> <p> Please ensure you meet ALL mandatory requirements before applying.</p> <p>Only shortlisted candidates will be contacted.</p>

<p>A reputed restaurant company in Kuwait is looking for experienced Restaurant Shift Managers to manage day-to-day restaurant operations during assigned shifts. The selected candidates will be responsible for supervising staff, ensuring excellent customer service, maintaining food quality and hygiene standards, handling cash and inventory, and ensuring smooth restaurant operations.</p><p>Key Responsibilities</p><ul><li>Manage complete restaurant operations during the assigned shift.</li><li>Supervise and coordinate restaurant staff, including waiters, cashiers, kitchen staff, and service team.</li><li>Ensure smooth and efficient opening and closing of shifts .</li><li>Monitor customer service and resolve customer complaints professionally.</li><li>Ensure food quality, presentation, portion control, and service standards are maintained.</li><li>Monitor staff attendance, grooming, discipline, and performance.</li><li>Coordinate with the kitchen to ensure timely food preparation and service.</li><li>Monitor stock levels and coordinate with the inventory/store team for replenishment.</li><li>Ensure proper handling of cash, billing, POS transactions, and daily sales records.</li><li>Monitor food wastage and support cost-control measures.</li><li>Ensure compliance with food safety, hygiene, health, and sanitation standards .</li><li>Conduct regular checks of dining areas, kitchen, equipment, and restaurant premises.</li><li>Prepare shift reports and communicate operational issues to the Restaurant Manager.</li><li>Train and guide staff on company procedures and customer service standards.</li><li>Ensure the restaurant meets daily sales, service, and operational targets.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Candidate Requirements</p><ul><li>Minimum 3 TO 5 years of experience in restaurant operations.</li><li>Previous experience as Restaurant Shift Manager / Shift Supervisor / Restaurant Supervisor / Assistant Restaurant Manager preferred.</li><li>Strong knowledge of restaurant operations and customer service.</li><li>Experience in managing and supervising restaurant staff.</li><li>Good knowledge of POS systems, cash handling, billing, inventory, and stock control .</li><li>Knowledge of food safety, hygiene, and sanitation standards.</li><li>Good communication and interpersonal skills.</li><li>Strong leadership and problem-solving abilities.</li><li>Ability to work in a fast-paced restaurant environment.</li><li>Willingness to work in shifts, weekends, and public holidays.</li><li>GCC/Kuwait restaurant experience will be an advantage.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>You will be responsible&nbsp;to assist with the&nbsp;efficient running of&nbsp;the department in line with Hyatt International's Corporate Strategies and&nbsp;brand standards, whilst meeting&nbsp;employee, guest and owner expectations. The Assistant Manager is responsible on delivering excellent guest experiences, managing banquet operations, controlling costs, and contributing to the outlet's financial success.</span></span></p><br><br><b>Qualifications:</b><br><p><span><span>·</span></span><span><span>Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant.</span></span></p><br><p><span><span>·</span></span><span><span>Minimum 2 years work experience as Assistant Manager in a hotel.</span></span></p><br><p><span><span>·</span></span><span><span>Preferably bilingual speaker (Arabic &amp; English).</span></span></p><br><p><span><span>·</span></span><span><span>Strong communication and customer relations skills.</span></span></p><br><p><span><span>·</span></span><span><span>Flexibility in working shifts.</span></span></p><br><p><span><span>·</span></span><span><span>Strong problem-solving skills.</span></span></p><br><p><span><span>·</span></span><span><span>Ability to multi tasks &amp; handle workload.</span></span></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br> Urgent Hiring - Assistant Waiter<p><strong>Position:</strong> Assistant Waiter<br><strong>Location:</strong> Kuwait<br><strong>Vacancies:</strong> 20<br><strong>Gender:</strong> Male/Female<br><strong>Preferred Nationality:</strong> Asian<br><strong>Industry:</strong> Premium Dining / Hospitality</p><br><br> Salary<ul><li><p><strong>Basic Salary:</strong> KD 135 per month</p><br><br></li></ul> Benefits<ul><li><p>Accommodation provided</p><br><br></li><li><p>Triple-sharing accommodation in a 2 BHK flat (3 persons per room)</p><br><br></li><li><p>Air ticket provided every two years</p><br><br></li><li><p>Excellent career growth opportunities</p><br><br></li><li><p>Dynamic and professional work environment</p><br><br></li></ul>‍ Key Responsibilities<ul><li><p>Assist waiters in serving food and beverages to guests.</p><br><br></li><li><p>Set up and clear tables efficiently.</p><br><br></li><li><p>Support the restaurant team during service.</p><br><br></li><li><p>Maintain cleanliness and hygiene in the dining area.</p><br><br></li><li><p>Assist with guest requests and ensure a pleasant dining experience.</p><br><br></li><li><p>Follow restaurant service standards and company procedures.</p><br><br></li></ul><br>Requirements <br><ul><li><p>Previous hospitality/restaurant experience preferred.</p><br><br></li><li><p>Basic English communication skills.</p><br><br></li><li><p>Good grooming and professional appearance.</p><br><br></li><li><p>Customer-service-oriented attitude.</p><br><br></li><li><p>Ability to work as part of a team.</p><br><br></li></ul><br> Apply Now<p><strong>Abhimanyu Singh</strong><br> +91 80874 51874<br> abhimanyu@hudsonmanpower.com</p><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>You will be responsible&nbsp;to assist with the&nbsp;efficient running of&nbsp;the department in line with Hyatt International's Corporate Strategies and&nbsp;brand standards, whilst meeting&nbsp;employee, guest and owner expectations. The Assistant Outlet Manager is responsible to manage the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.</span></span></p><br><br><b>Qualifications:</b><br><p><span><span>·</span></span><span><span>Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant.</span></span></p><br><p><span><span>·</span></span><span><span>Minimum 2 years work experience as Assistant Outlet Manager in a hotel.</span></span></p><br><p><span><span>·</span></span><span><span>Preferably bilingual speaker (Arabic &amp; English).</span></span></p><br><p><span><span>·</span></span><span><span>Strong communication and customer relations skills.</span></span></p><br><p><span><span>·</span></span><span><span>Flexibility in working shifts.</span></span></p><br><p><span><span>·</span></span><span><span>Strong problem-solving skills.</span></span></p><br><p><span><span>·</span></span><span><span>Ability to multi tasks &amp; handle workload.</span></span></p><br> </div>

<p><b>JOB SUMMARY</b> 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>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><b>Ensuring Exceptional Customer Service</b></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><p>Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 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.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring an experienced <strong>Restaurant Manager</strong> for a reputed restaurant group in Kuwait </p><br><br><br><p><strong>Key Responsibilities:</strong></p><br><br><ul><li><p>Excellent communication, leadership, and team management skills.</p><br><br></li><li><p>Strong knowledge of restaurant operations, customer service, and quality standards.</p><br><br></li><li><p>Experience in staff training, coaching, and performance management.</p><br><br></li><li><p>Proficiency in MS Excel and preparation of operational and sales reports.</p><br><br></li><li><p>Good knowledge of food costing, inventory control, budgeting, and cost management.</p><br><br></li><li><p>Ability to manage daily operations, control expenses, and achieve business targets.</p><br><br></li><li><p>Professional, well-groomed, and presentable personality.</p><br><br></li></ul><br><ul><li><p>Salary: Attractive Salary depending on experience and interview performance</p><br><br></li><li><p>Interview Mode : Online</p><br><br></li></ul>Requirements <br><p>Diploma/Degree in Hotel Management, Hospitality Management</p><br><br><p>Minimum 7-10 years of experience in restaurant operations.</p><br><br><p>Fluency in Arabic and English - Mandatory</p><br><br><p>Age: Below 40 years</p><br><br><br> </div>

<br> <strong> JOB DESCRIPTION: </strong> <br> <ul> <li> <strong>Self and Other Development</strong> <strong> </strong>Develops self, other team members and teams to optimize potential and support the achievement of the business</li> <li> <strong>Passionate about KFG </strong> Has a genuine positive attitude towards the Kout Food Group, its products, people and services, which leads to actions which support Kout Food Group and its reputation</li> <li> <strong>Planning and Organizing </strong> Plans, manages and organizes time, tasks and resources to achieve business deadlines and targets</li> <li> <strong>Informed Decisions </strong> Analyses and interprets data and situations to make informed business decisions.</li> <li> <strong>Influencing and Communicating</strong> <strong> </strong>Communicates and influences openly and effectively and has a positive impact on others</li> <li> <strong>Change Embraced </strong>Welcomes change as part of working life and actively looks for ways to improve the business</li> <li> <strong>Excellent Customer service </strong>Delivers a personalized experience to customers and key stake holders in a professional manner, by identifying with them and building a relationship to make them feel valued</li> <li> <strong>Delivering Business Performance </strong>Takes responsibility for managing self and others to deliver enhanced business performance</li> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li>High School Graduate.</li> <li> Open to Male and Female candidates </li> <li> <strong> Age limit not more than 38 years old only. </strong> </li> <li> <strong>Minimum of more than 1 year experience as Assistant Manager in Food and Beverage Industry or Fast Food Chain / Restaurant.</strong> </li> <li> <strong>Excellent communication and interpersonal and leadership skills</strong> </li> <li>Must have the potential to manage both restaurant and staff</li> <li>Flexible to work shifts, including evenings, weekends, and holidays</li> </ul>

<p>Job Summary:</p><p>The Restaurant Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional service standards, operational efficiency, staff performance, and profitability. This role is critical in building a consistent and scalable brand experience.</p><p>Key Responsibilities:</p><ul><li><p>Manage daily restaurant operations</p></li><li><p>Recruit, train, and supervise staff across departments</p></li><li><p>Ensure consistent delivery of brand standards in service and food quality</p></li><li><p>Monitor sales performance and implement strategies to achieve targets</p></li><li><p>Control costs including labor, food cost, and wastage</p></li><li><p>Manage inventory, ordering, and supplier coordination</p></li><li><p>Handle customer feedback, complaints, and service recovery</p></li><li><p>Ensure compliance with Kuwait Municipality and food safety regulations</p></li><li><p>Prepare operational reports (sales, staffing, wastage, etc.)</p></li><li><p>Coordinate with marketing teams for promotions and campaigns</p></li><li><p>Drive team motivation, discipline, and performance</p></li></ul><p>Requirements:</p><ul><li><p>2+ years of experience in upscale restaurant management</p></li><li><p>Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred</p></li><li><p>Diploma in Hotel/Restaurant Management is acceptable with relevant experience</p></li><li><p>Certifications in Food Safety, HACCP, or Restaurant Operations are highly desirable</p></li><li><p>Strong leadership and team management skills</p></li><li><p>Experience in multi-cuisine or Asian dining concepts preferred</p></li></ul><br><p><strong>Desired Candidate Profile</strong></p><p>Arabic proficiency</p>

<p><br></p><p><b>Job Summary</b></p><p>We are looking for an experienced <strong>Area Manager Operations</strong> to oversee multiple restaurant outlets within an assigned cluster in Kuwait. The ideal candidate will have strong experience in multi-outlet restaurant operations, team management, sales performance, cash control, food safety, and operational compliance.</p><p>The candidate will be responsible for ensuring smooth day-to-day operations, maintaining company standards, achieving sales targets, and driving the performance of all assigned outlets.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Manage and monitor the daily operations of multiple restaurant outlets.</li><li>Supervise Restaurant Managers, Shift Managers, Kitchen In-Charges, and FOH/BOH teams.</li><li>Ensure compliance with company SOPs, service standards, hygiene, food safety, and government regulations.</li><li>Monitor sales performance, achieve business targets, and implement corrective actions to improve results.</li><li>Conduct regular and surprise audits covering cash handling, POS transactions, sales, inventory, and operational procedures.</li><li>Manage staffing, attendance, discipline, training, and performance evaluations.</li><li>Ensure proper implementation of promotional activities and sales improvement initiatives.</li><li>Coordinate with Central Kitchen, Supply Chain, Inventory, Accounts, Maintenance, and other departments.</li><li>Resolve customer complaints, operational issues, staffing shortages, and branch-level escalations promptly.</li><li>Conduct regular outlet visits and ensure all branches remain inspection-ready.</li><li>Submit timely operational reports and escalate critical issues to senior management.</li><li>Remain accessible during operational hours to support branches and handle urgent escalations.</li></ul><p>Key Skills</p><p>Multi-Outlet Operations | Restaurant Management | QSR Operations | Sales &amp; Target Achievement | Team Leadership | Cash Audits | POS Management | Food Safety &amp; Hygiene | SOP Compliance | Staff Training | Operational Reporting</p><p><strong>Desired Candidate Profile</strong></p><p>Requirements</p><ul><li>Bachelor's degree in Business Administration, Hospitality Management, or a related field preferred.</li><li>Minimum 5 8 years of experience in restaurant operations, preferably with multi-outlet responsibility.</li><li>Previous experience as an Area Manager, Cluster Manager, Regional Operations Manager, or Senior Restaurant Manager.</li><li>Experience in QSR chains, restaurant groups, catering, or central kitchen operations is preferred.</li><li>Strong knowledge of restaurant SOPs, food safety, hygiene, cash control, POS systems, and sales management.</li><li>Proven ability to manage multiple outlets and lead large teams.</li><li>Strong leadership, problem-solving, communication, and decision-making skills.</li><li>Ability to work in a fast-paced operational environment and handle urgent escalations.</li></ul>

<p>PRIMARY OBJECTIVE OF POSITION The primary aim is to maximise guest satisfaction, increase sales, and improve profitability within the Service department by delivering quality food and beverages in line with the hotel s established guidelines. This involves a series of key service steps designed to ensure a consistent and professional guest experience. Upon arrival, each guest should be greeted promptly and courteously at the entrance. Staff must then escort guests to their table, confirming their preference for either a smoking or non-smoking section. Once the seating preference is established, guests should be assisted by pulling out their chairs and ensuring they are comfortably seated. As part of the table-setting protocol, an unfolded napkin should be offered and placed appropriately for each guest. These actions not only enhance the guest s immediate comfort but also contribute to the overall perception of service quality. By following these procedures, staff can create a welcoming atmosphere that encourages repeat visits, strengthens guest loyalty, and supports the hotel s long-term business objectives.</p> <ul> <li>Customer Service &amp; Teamwork Consistently delivers Yes I Can! service, exceeding customer and team expectations.</li> <li>Provides value-added service by going above and beyond to meet or exceed guest needs.</li> <li>Communicates effectively with guests, colleagues, and supervisors.</li> <li>Demonstrates teamwork by cooperating and assisting co-workers as required.</li> <li>Upholds Yes I Can! service standards at all times.</li> <li>Adherence to Hotel Policies &amp; Procedures Arrives on time for scheduled shifts.</li> <li>Maintains personal hygiene in line with hotel standards.</li> <li>Follows all safety rules and regulations to minimize risks.</li> <li>Represents Radisson Blu Hotels &amp; Resorts positively at all times.</li> <li>Guest Service &amp; Sales Greets, seats, and presents menus to guests promptly and courteously.</li> <li>Maintains thorough knowledge of food and beverage menus to advise guests and promote additional sales.</li> <li>Uses professional and courteous upselling techniques to enhance guest experience.</li> <li>Addresses regular guests by name with appropriate titles, maintaining records of their preferences.</li> <li>Knows all table numbers and seating arrangements to ensure accurate guest placement.</li> <li>Assists the restaurant team in service when requested by the Restaurant Supervisor.</li> <li>Confirms set-ups and last-minute changes with the Restaurant Supervisor.</li> </ul> <h3>Key Responsibilities</h3> <ul> <li>Reservations &amp; Guest Management Maintain and update the restaurant reservations list at all times, ensuring accurate table allocations.</li> <li>Maintain and file daily cover sheets.</li> <li>Greet guests, check satisfaction levels, and collect feedback.</li> <li>Farewell guests upon departure.</li> <li>Maintain an updated anniversary/birthday list for guests and inform the Restaurant Manager on relevant dates.</li> <li>Billing &amp; Payment Handling Print guest bills with accurate items and prices.</li> <li>Process payments via room charge, cash, or credit card.</li> <li>Follow daily closing procedures as per guidelines.</li> <li>Tally cash, credit card transactions, room charges, and cash float.</li> <li>Deposit cash and restaurant keys as required.</li> <li>Safety, Compliance &amp; Confidentiality Maintain guest privacy and confidentiality at all times.</li> <li>Report lost and found items immediately to the Restaurant Manager.</li> <li>Identify and report potential hazards promptly.</li> <li>Follow hotel regulations, laws, and safety protocols.</li> <li>Professional Standards &amp; Communication Maintain high standards of hygiene, grooming, uniform, and conduct.</li> <li>Stay informed on hotel activities via the communication log book and update it for the next shift.</li> <li>Attend outlet briefings and regular training sessions.</li> <li>Assist the Restaurant Supervisor and support other areas when needed.</li> <li>Accept flexible work schedules to ensure uninterrupted guest service.</li> <li>Continuously strive for professionalism in all job functions.</li> </ul> <p>LAWS, REGULATIONS &amp; POLICIES Complies with all applicable laws, especially those related to food safety, sanitation, and alcohol regulations.</p> <p>HEALTH &amp; SAFETY Immediately reports any potential or actual hazards. Fully understands and follows the hotel s fire emergency procedures. Enforces emergency protocols to ensure the safety of guests and employees. Works in a safe manner to prevent harm to self or others. Anticipates hazards and takes corrective or preventive action. Maintains high standards of personal hygiene, uniform, appearance, body language, and conduct.</p> <p>MISCELLANEOUS RESPONSIBILITIES Responsible Business: Actively participates in environmental and social initiatives within the hotel and department. Works proactively to minimize guest complaints. Keeps up to date with relevant laws, hotel rules, and operational limitations. Ensures all food and beverage sales are properly recorded and paid. Reviews rooming and arrival lists to identify VIP guests and uses guest names appropriately. Attends meetings and training as required by the Food &amp; Beverage Manager. Accepts flexible work schedules to ensure uninterrupted guest service. Maintains a clean, tidy, and well-kept work area, reporting any defective materials or equipment. Continuously seeks to improve job knowledge and skills.</p> <p>REQUIRED KNOWLEDGE Hotel fire, bomb, and emergency procedures. Hotel health and safety policies. Hotel facilities and nearby points of interest (e.g., hospitals, stations, tourist attractions). Current alcohol and liquor licensing laws. Accepted hotel payment methods. Hotel and corporate marketing/promotional programs. Key corporate clients, returning guests, and high-value business generators.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>People</strong></span></span></p><br><span><span>•</span></span><span><span>Supervise and support the restaurant team during daily operations to ensure efficient and professional service.</span></span><br><span><span>•</span></span><span><span>Assist in training, coaching, and developing colleagues to improve performance and service standards.</span></span><br><span><span>•</span></span><span><span>Conduct daily briefings and allocate duties to ensure smooth operations.</span></span><br><span><span>•</span></span><span><span>Foster a positive working environment and encourage teamwork across all departments.</span></span><br><span><span>•</span></span><span><span>Ensure colleagues comply with hotel policies, grooming standards, and IHG service expectations.</span></span><br><p><span><span><strong>Financial</strong></span></span></p><br><span><span>•</span></span><span><span>Support the Restaurant Manager in achieving departmental revenue and profitability targets.</span></span><br><span><span>•</span></span><span><span>Monitor stock usage and minimize wastage through effective inventory control.</span></span><br><span><span>•</span></span><span><span>Ensure accurate billing, cashiering procedures, and cash handling practices.</span></span><br><span><span>•</span></span><span><span>Assist with inventory counts and ordering of restaurant supplies when required.</span></span><br><p><span><span><strong>Guest Experience</strong></span></span></p><br><span><span>•</span></span><span><span>Deliver exceptional guest service by ensuring prompt, courteous, and personalized service at all times.</span></span><br><span><span>•</span></span><span><span>Welcome and engage with guests, addressing inquiries and resolving concerns promptly and professionally.</span></span><br><span><span>•</span></span><span><span>Monitor service quality to ensure compliance with IHG brand standards.</span></span><br><span><span>•</span></span><span><span>Handle guest complaints efficiently and escalate concerns when necessary.</span></span><br><p><span><span><strong>Operations</strong></span></span></p><br><span><span>•</span></span><span><span>Oversee daily restaurant operations, ensuring cleanliness, organization, and readiness before each service period.</span></span><br><span><span>•</span></span><span><span>Ensure tables, buffet displays, and service stations are properly set up and maintained.</span></span><br><span><span>•</span></span><span><span>Coordinate with the kitchen and other departments to ensure timely and accurate food and beverage service.</span></span><br><p><span><span><strong>Responsible Business</strong></span></span></p><br><span><span>•</span></span><span><span>Ensure compliance with HACCP, food safety, hygiene, sanitation, and health and safety regulations.</span></span><br><span><span>•</span></span><span><span>Promote sustainable work practices by minimizing waste and conserving resources.</span></span><br><span><span>•</span></span><span><span>Maintain a safe, clean, and organized working environment.</span></span><br><span><span>•</span></span><span><span>Perform any other reasonable duties assigned by management to support the operation.</span></span><br><span><span>•</span></span><br><span><span>•</span></span><br><br> </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 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 your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

Demi Chef De Partie<br>Amingo World Restaurant | Hawally, Kuwait | Full-time, On-site<br><br>Job Description:<br>Assist the Chef De Partie with food preparation, cooking, and plating in the assigned kitchen section. Maintain high standards of cleanliness, hygiene, and food safety. Follow recipes, manage stock, and support the kitchen team during service hours.<br><br>Requirements:<br>- 1-2 years experience in a restaurant or hotel kitchen preferred<br>- Knowledge of food safety and kitchen equipment<br>- Ability to work in a fast-paced environment and flexible hours<br>- Good teamwork and communication skills<br><br>To Apply:<br>Send your updated CV to: shirathssskumara92@gmail.com

Job Description – Commis III (Pastry/Bakery) Position: Commis III – Pastry/Bakery<br>Location: Kuwait<br>Department: Pastry / Bakery / Kitchen<br>Job Summary We are looking for a motivated and hardworking Commis III – Pastry/Bakery to support the pastry and bakery team in preparing high-quality desserts, pastries, baked products, and other items according to established recipes and standards.<br>Key Responsibilities Assist the Pastry Chef and senior pastry team in daily production. Prepare and measure ingredients accurately according to recipes. Assist in preparing pastries, cakes, breads, desserts, creams, fillings, and other bakery products. Support basic pastry preparation such as mixing, whipping, piping, moulding, decorating, and baking. Maintain consistency in taste, texture, appearance, and portion size. Follow proper food preparation, hygiene, and sanitation procedures. Ensure all ingredients and equipment are properly stored and maintained. Keep workstations, utensils, and kitchen equipment clean and organized. Assist with mise en place and daily production requirements. Follow FIFO and proper food-storage procedures. Minimize food wastage and use ingredients efficiently. Support the team during busy service and production periods. Follow all company and kitchen safety standards. <br> Requirements Previous experience as Commis III / Commis Chef / Pastry Commis / Bakery Commis is preferred. Experience in a pastry, bakery, hotel, restaurant, café, or food production environment. Basic knowledge of pastry and bakery preparation. Knowledge of food safety and hygiene standards. Ability to follow recipes and instructions accurately. Good teamwork and communication skills. Willingness to work in shifts, weekends, and holidays. Good personal hygiene and professional grooming. Ability to work in a fast-paced kitchen environment. Preferred Skills Basic knowledge of baking techniques. Familiarity with ovens, mixers, scales, and other pastry equipment. Attention to detail and presentation. Passion for pastry and bakery production. Ability to learn new recipes and techniques quickly. Working Conditions Working Hours: 9 hours per day, 6 days per week. Overtime: Applicable for hours worked beyond 9 hours, as per company policy. The role requires standing for extended periods and working in a busy kitchen environment. If you mean Commis III – general kitchen rather than Pastry/Bakery, I can adapt this JD accordingly.

<p> <strong>BRANCH MANAGER (OPERATIONS</strong>)</p> <p> <strong>Branch Manager - 8 Nos - 250 KD + 25 KD Food allowance</strong> </p> <p> <strong>DEPARTMENT:</strong> Operations Restaurants</p> <p> <strong>REPORTS TO</strong>: Area Manager</p> <p> <strong>FUNCTIONAL AUTHORITY FROM</strong>: Operations Enforcement Officer and Operations Management SUPERVISES: Restaurant Shift Managers, Assistant Shift Managers, Kitchen In-Charge / Senior Cook, and all FOH and BOH staff at the assigned branch</p> <p> <strong>LOCATION:</strong> Assigned Restaurant Branch</p> <p> <strong>ROLE OVERVIEW</strong> </p> <p>The Branch Manager is the primary accountable owner of one assigned restaurant branch across all operating hours and shifts. The role owns sales, service, food quality, food safety, staff performance, cash, stock, cost control, cleanliness, maintenance, compliance, and reporting. The Branch Manager may delegate tasks, but cannot delegate accountability. The Branch Manager must establish controls, verify execution, identify failures, act promptly, escalate matters outside delegated authority, and follow corrective actions through to closure.</p> <p> <strong>KEY RESPONSIBILITIES</strong> </p> <p> <strong>BRANCH OWNERSHIP &amp; OPERATIONAL CONTROL (NON-NEGOTIABLE</strong>)</p> <p> Hold full operational ownership of the assigned branch across every shift.</p> <p> Ensure an authorised and competent manager is in charge during every operating period.</p> <p> Personally verify opening readiness, peak-period execution, shift handovers, and closing controls.</p> <p> Maintain direct knowledge of branch conditions through observation, checklists, reports, and operating data.</p> <p> Correct operational failures immediately and follow through until the issue is closed.</p> <p> Escalate matters outside delegated authority before they become larger failures.</p> <p> <strong>AVAILABILITY &amp; COMMUNICATION (NON-NEGOTIABLE) </strong> </p> <p> Remain reachable throughout assigned duty periods and the approved on-call rota.</p> <p> Respond promptly to calls, messages, and escalations from the branch, Area Manager, and support teams.</p> <p> Act immediately on urgent operational, staffing, guest, cash, stock, food-safety, or maintenance issues.</p> <p> Maintain clear shift handovers and ensure material risks are communicated to the next responsible manager.</p> <p> <strong>PEOPLE MANAGEMENT, STAFFING &amp; DISCIPLINE</strong> </p> <p> Prepare and control staff schedules according to forecast demand, approved manpower, and labour targets.</p> <p> Ensure every shift has sufficient trained coverage for FOH, BOH, cashiering, and dispatch.</p> <p> Set clear duties, conduct operating briefings, and verify completion.</p> <p> Control attendance, punctuality, grooming, breaks, leave, overtime, and employee conduct.</p> <p> Coach employees, document performance gaps, and escalate repeated underperformance or misconduct.</p> <p> Maintain a respectful workplace free from harassment, discrimination, intimidation, and retaliation.</p> <p> <strong>SALES, GUEST EXPERIENCE &amp; PLATFORM PERFORMANCE</strong> </p> <p> Achieve approved branch sales, transaction, average-check, and profitability targets.</p> <p> Review sales and delivery-platform performance daily and take corrective action on gaps.</p> <p> Protect menu availability and execute approved promotions, upselling, and local-store initiatives.</p> <p> Ensure guest complaints are recorded, investigated, resolved, and followed through.</p> <p> Control discounts, refunds, voids, cancellations, and complimentary items within approved limits.</p> <p> <strong>FOOD QUALITY, FOOD SAFETY &amp; HYGIENE (NON-NEGOTIABLE)</strong> </p> <p> Ensure food is prepared and served according to approved recipes, portions, presentation, and holding times.</p> <p> Enforce receiving, storage, date-labelling, traceability, rotation, and expiry controls.</p> <p> Enforce temperature, allergen, cleaning, pest-control, hygiene, and food-safety requirements.</p> <p> Maintain zero tolerance for expired, contaminated, improperly stored, or otherwise unsafe products.</p> <p> Stop unsafe work, quarantine or reject unsafe stock, and remove unsafe equipment from service.</p> <p> Report critical food-safety incidents immediately and preserve all required records.</p> <p> <strong>CASH, POS &amp; FINANCIAL CONTROL (NON-NEGOTIABLE)</strong> </p> <p> Ensure accurate cash handling, safe control, POS use, deposits, and shift close-outs.</p> <p> Reconcile cash, sales, discounts, refunds, voids, and complimentary items every day. Investigate and report cash differences, suspicious transactions, and control breaches on the same day.</p> <p> Ensure no cash movement, refund, discount, void, or complimentary item is processed without proper approval and records.</p> <p> <strong>STOCK, FOOD COST &amp; WASTAGE CONTROL</strong> </p> <p> Ensure accurate receiving, transfers, storage, stock counts, and inventory records.</p> <p> Review stock, food-cost, portioning, and wastage variances and correct their root causes.</p> <p> Control overproduction, staff meals, giveaways, spoilage, and unauthorised consumption.</p> <p> Investigate shortages and repeated variances and submit documented corrective action.</p> <p> <strong>MAINTENANCE, EQUIPMENT &amp; ASSET PROTECTION </strong> </p> <p> Keep all kitchen, FOH, storage, safety, utility, and delivery-support equipment operational and properly used.</p> <p> Record maintenance requests and follow them through to verified closure.</p> <p> Escalate critical faults immediately and apply safe interim controls.</p> <p> Prevent avoidable damage, misuse, loss, or neglect of company assets, keys, access credentials, and records.</p> <p> <strong>REPORTING, AUDITS &amp; CORRECTIVE ACTION</strong> </p> <p> Submit accurate daily, weekly, and monthly reports by the required deadlines.</p> <p> Report incidents, injuries, complaints, losses, suspected fraud, regulatory visits, and major failures immediately.</p> <p> Cooperate fully with audits, inspections, investigations, and Operations Enforcement interventions.</p> <p> Close audit findings and corrective actions by the agreed deadline or escalate before the deadline.</p> <p> Never conceal, delay, alter, or falsify branch information or records.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> We are looking for a reliable and hardworking Kitchen Assistant to join our team at Zalabia.<br> <br> This is a hands-on role supporting the daily kitchen operations. The ideal candidate should be organized, clean, willing to learn, and comfortable helping with different tasks throughout the day.<br> <br> Key responsibilities:<br> <br> * Assist with daily food preparation and baking<br> * Prepare and measure ingredients according to recipes<br> * Assist with assembling and finishing products<br> * Pack and prepare customer orders accurately<br> * Organize ingredients, supplies, and workstations<br> * Maintain cleanliness and hygiene in the kitchen<br> * Wash and clean kitchen equipment and utensils as needed<br> * Follow food safety and quality standards<br> * Assist with receiving and organizing stock<br> * Support the team with general kitchen duties as needed<br> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills">* Previous experience in a kitchen, bakery, restaurant, or food preparation environment is preferred<br> * Basic food preparation and kitchen skills<br> * Good hygiene and food safety awareness<br> * Ability to follow recipes and instructions accurately<br> * Organized and attentive to detail<br> * Able to work efficiently and handle multiple tasks<br> * Reliable, punctual, and willing to learn<br> * Good teamwork and communication skills<br> <br> </div>

<p>Job Description Assist with day-to-day operations of the HR functions and duties Provide clerical and administrative support to Human Resources Manager Compile and update employee records Process documentation and prepare reports relating to personnel activities (staffing, recruitment, training, grievances, employee insurance claims, performance evaluations etc) Coordinate HR projects (Interviews, training, surveys etc) Deal with employee requests regarding human resources issues, rules, and regulations Assist in payroll preparation by providing relevant data (absences, leaves, overtime, etc) Visit Shoon/Jawazat/Muroor to finish company-related tasks Hands-on experience with Kuwait Shoon online transactions Any other tasks assigned by the HR/Admin Manager</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications Proven experience as an HR Assistant, Staff Assistant, or relevant human resources/administrative position Fast computer typing skills (MS Office, in particular) Basic knowledge of labor laws Excellent organizational skills Strong communications skills Degree in Human Resources or related field</p>