Qualifications:
• A minimum of 12 years experience in a supervisory position in Pastry (Oriental/Occidental & Ice cream)
• Possess managerial and organization skills.
• Possess good communication skills.
• Have an attention to details.
• Ability to work for long periods of time in a standing position.
• Ability to work under pressure.

Responsibilities:

• Ensure cleanliness and sanitation of the restaurant at all times and that all accessories, chinaware and glassware are always in good conditions
• Ensure that employees’ grooming and personal hygiene are as per standard
• Being always available on the floor, interacting with guests and ensure customer satisfaction at all times
• Handle guest complains effectively and ensure guest problems are not repeated
• Ensure all SOPs and sequence of service are strictly followed
• Ensure that daily, weekly and monthly inventories in addition of unexpected spot checks are conducted on time and according to company’s procedures
• Control employees discipline and attendance and take action regarding any rules violation
• Control expenses and daily sales and initiate strategies to increase revenues and decrease expenses
• Conduct interviews to recruit restaurant employees

Qualifications:

• A minimum of 5 years experience in Restaurant Management or similar experience in big operation
• A degree in hospitality management or its equivalent
• Fluent in: Arabic, English and French
• Possess organization and planning skills
• Possess leadership skills
• Possess coaching and mentoring skills
• Availability and flexibility in schedule
• Have the ability to work under pressure
• Able to multitask

Responsibilities:

• Ensure cleanliness and sanitation of the restaurant at all times and that all accessories, chinaware and glassware are always in good conditions
• Ensure that employees’ grooming and personal hygiene are as per standard
• Being always available on the floor, interacting with guests and ensure customer satisfaction at all times
• Handle guest complains effectively and ensure guest problems are not repeated
• Ensure all SOPs and sequence of service are strictly followed
• Ensure that daily, weekly and monthly inventories in addition of unexpected spot checks are conducted on time and according to company’s procedures
• Control employees discipline and attendance and take action regarding any rules violation
• Control expenses and daily sales and initiate strategies to increase revenues and decrease expenses

• Conduct interviews to recruit restaurant employees

Qualifications:

• A minimum of 5 years experience in Restaurant Management or similar experience in big operation
  • A degree in hospitality management or its equivalent
  • Fluent in: Arabic, English and French
  • Possess organization and planning skills
  • Possess leadership skills
  • Possess coaching and mentoring skills
  • Availability and flexibility in schedule
  • Have the ability to work under pressure
  • Able to multitask

Responsibilities:

• Ensure proper opening/closing/mid shift handover of the kitchen
• Ensure all cooks have all necessary ingredients, equipment, recipes, etc.
• Ensure all food is prepared and presented according to quality and safety standards and customers are served efficiently and effectively
• Control food costs by following proper storage procedures, standardized recipes, and waste control procedures

• Ensure proper safety and sanitation in kitchen (expiry dates, storage organization, labeling, segregation...)
  • Conduct accurate and regular inventories
  • Responsible for training new employees
  • Assist the Head chef in the menu planning/menu engineering
• Prepare kitchen requisitions according to par levels and provide it for Head Chef's approval

Qualifications:

• A minimum of 3 years experience in a similar position in big operation or hotel
• A degree in hospitality Management or its equivalent is preferable
• Possess managerial and organization skills
• Possess good communication skills
• Possess training and coaching skills
• Ability to work for long periods of time in a standing position
• Ability to work under pressure

Responsibilities:

• Manage miseen place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales
• Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard
• Solve any customer complaint on food and investigate for the complaints
• Select and develop standard recipes for menu items to ensure consistent quality
• Analyze and set action plan for menu engineering and create/update menu items
• Be a main key player in food tastings conducted in the outlet and set action plan according to committee's feedback
• Effective people management: check schedules; follow up on rules and regulations…
• Ensure and maintain quality and hygiene standards at all times
• Conduct inventories and manage food cost and wastage
• Provide initiatives to reduce kitchen costs without affecting quality and customer satisfaction
• Responsible for preparing the Manpower Planning and participate in recruitment activities

Qualifications:

• A minimum of 10 years experience in food production is required
• A minimum of 3 years experience in similar position in hotels/restaurants serving similar cuisine
• A degree in hospitality management or its equivalent
• Possess leadership and organization skills
• Have basic knowledge of cost control and budgeting
• Possess good communication skills
• Ability to work under pressure

Responsibilities:

• Manage miseen place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales
• Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard
• Solve any customer complaint on food and investigate for the complaints
• Select and develop standard recipes for menu items to ensure consistent quality
• Analyze and set action plan for menu engineering and create/update menu items
• Be a main key player in food tastings conducted in the outlet and set action plan according to committee's feedback
• Effective people management: check schedules; follow up on rules and regulations…
• Ensure and maintain quality and hygiene standards at all times
• Conduct inventories and manage food cost and wastage
• Provide initiatives to reduce kitchen costs without affecting quality and customer satisfaction
• Responsible for preparing the Manpower Planning and participate in recruitment activities

Qualifications:

• A minimum of 14 years experience in food production is required
• A minimum of 5 years experience in similar position in hotels/restaurants serving similar cuisine
• A degree in hospitality management or its equivalent
• Possess leadership and organization skills
• Have basic knowledge of cost control and budgeting
• Possess good communication skills
• Ability to work under pressure

Responsibilities:

• Coordinate with the Sales department on customer database and profiling
• Collect customer reservations and practice space management in order to optimize the seating capacity of the restaurant
• Manage the waiting list for walk-ins
• Warmly and graciously greet all guests upon arrival and departure and escort them through the restaurant
• Provide information to guests regarding set menus
• Handle guest special requests and complaints according to standards and procedures
• Conduct table visits and check customer satisfaction and report any comment
• Fill profile for all walk-ins and guests with reservations

Qualifications:

• Preferably a female, presentable and elegant employee
• A minimum of 2 years experience in a similar position in restaurants or hotels
• Knowledge of Arabic and English language is a must; French is a plus
• Possess good computer and telephone handling skills
• Have the ability to work within a team
• Have friendly and courteous manners
• Availability and flexibility in schedule
• Have the ability to work under pressure

 Responsibilities:

• Manage and supervises Demi CDPs and Commis chefs who work in the same section, cooking and presentation are done according to the standards
• Assist in coaching duties for employees under his section

• Oversee food preparation, cooking and presentation in his section andmake sure they abide to preparation and presentation standards
  • Participate in the food preparation in accordance with accepted standards of quality
  • Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control
  • Optimize food quality and manage leftovers efficiently
  • Enforce safety, health and hygiene standards in the kitchen at all times

 Qualifications:

• 3 to 5 years of experience in Lebanese cuisine
• A degree in Hospitality Management or its equivalent is a plus
• Possess supervisory skills
• Possess good knowledge of food safety and hygiene practices
• Good management and organizations skills
• Availability and flexibility in schedule
• Ability to work under pressure
• Able to train subordinates

Responsibilities:

• Ensure that all "mise-en-place" is conducted before the beginning of the service time and all tables and chairs in the restaurant are clean and ready to accommodate guests at all time
• Welcome guests, hand the menu, receive food and beverage orders and direct them to the kitchen
• Have a thorough knowledge of the menu items and cooking methods
• Strictly follow sequence of service to ensure customer’s satisfaction at all times
• Perform up-selling and cross-selling
• Perform wine, arak, whiskey and champagne service
• Follow safety and hygiene standards
• Assist in conducting inventories as assigned
• Perform strictly opening and closing duties as per SOPs
• Collect positive and negative comments from customers and report them to management

Qualifications:

• A minimum of 3 years' experience as CDR in Restaurant or Hotel business. Experience in 5 stars restaurant/hotel and/or experience in Lebanese restaurant is a plus
• A degree in hospitality management or its equivalent is preferable
• Knowledge of three languages is preferable: Arabic, English and French
• Ability to work in a team
• Possess good communication skills
• Have friendly and courteous manners
• Be presentable and elegant
• Availability and flexibility in schedule
• Have the ability to work under pressure

Responsibilities:

• Strictly follow opening, mid & closing checklist of the restaurant

• Conduct store tour and check table set up, table de service, bar, pass area, bread area, dishwasher area, back area, valet to ensure their readiness and cleanliness for the shifts
  • Ensure inventories are done accurately and prepare order requisitions when needed for Manager’s approval
  • Be always available on the section to ensure staff productivity and customer satisfaction
  • Ensure CDRs are performing selling techniques to reach the budgeted sales and average guest check and ensure the sequence of service and SOPs are strictly followed at all times
  • Ensure that all customers have received their orders correctly and ensure that food presentation is as per standard
  • Schedule breaks, divide duties on the section and prepare rotation when needed
  • Check the grooming and hygiene of employees and ensure proper communication among them
  • Train, develop and monitor all dining room employees to ensure consistent demonstration of required customer service standards
• Report daily incidents, guest comments and complaints and maintenance issues in the log book

Qualifications:

• A minimum of 2 years in supervisory position in the restaurant or hotel business
• A degree in hospitality management or its equivalent is a plus
• Knowledge of three languages is preferable: Arabic, English and French
• Possess supervisory and people management skills
• Availability and flexibility in schedule
• Have the ability to work under pressure