وظائف شيف أسماك في الأردن

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of 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.&nbsp;<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>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of 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.&nbsp;<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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>JOB SUMMARY</b> Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p><p>CORE WORK ACTIVITIES</p><p>Leading Kitchen Operations for Property</p><ul><li>Leads kitchen management team.</li><li>Provides direction for all day-to-day operations.</li><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li><li>Serving as a role model to demonstrate appropriate behaviors.</li><li>Ensures property policies are administered fairly and consistently.</li><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li><li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li><li>Demonstrate new cooking techniques and equipment to staff.</li></ul><p>Setting and Maintaining Goals for Culinary Function and Activities</p><ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li><li>Establishes goals including performance goals, budget goals, team goals, etc.</li><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li><li>Participates in the budgeting process for areas of responsibility.</li><li>Knows and implements the brand's safety standards.</li></ul><p>Ensuring Culinary Standards and Responsibilities are Met</p><ul><li>Provides direction for menu development.</li><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li><li>Determines how food should be presented, and create decorative food displays.</li><li>Recognizes superior quality products, presentations and flavor.</li><li>Ensures compliance with food handling and sanitation standards.</li><li>Follows proper handling and right temperature of all food products.</li><li>Ensures employees maintain required food handling and sanitation certifications.</li><li>Maintains purchasing, receiving and food storage standards.</li><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul><p>Ensuring Exceptional Customer Service</p><ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li><li>Interacts with guests to obtain feedback on product quality and service levels.</li><li>Responds to and handles guest problems and complaints.</li><li>Empowers employees to provide excellent customer service.</li><li>Establishes guidelines so employees understand expectations and parameters.</li><li>Ensures employees receive on-going training to understand guest expectations.</li><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul><p>Managing and Conducting Human Resource Activities</p><ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li><li>Ensures employees are treated fairly and equitably.</li><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li><li>Administers the performance appraisal process for direct report managers.</li><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li><li><br></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p><strong>Leading Kitchen Operations for Property</strong></p> <ul> <li>Leads kitchen management team.</li> <li>Provides direction for all day-to-day operations.</li> <li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li> <li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Demonstrate new cooking techniques and equipment to staff.</li> </ul> <p><strong>Setting and Maintaining Goals for Culinary Function and Activities</strong></p> <ul> <li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li> <li>Establishes goals including performance goals, budget goals, team goals, etc.</li> <li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li> <li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li> <li>Participates in the budgeting process for areas of responsibility.</li> <li>Knows and implements the brand's safety standards.</li> </ul> <p><strong>Ensuring Culinary Standards and Responsibilities are Met</strong></p> <ul> <li>Provides direction for menu development.</li> <li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented, and create decorative food displays.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Ensures employees maintain required food handling and sanitation certifications.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> </ul> <p><strong>Ensuring Exceptional Customer Service</strong></p> <ul> <li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Responds to and handles guest problems and complaints.</li> <li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li> <li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li> </ul> <p><strong>Managing and Conducting Human Resource Activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Ensures employees are treated fairly and equitably.</li> <li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li> <li>Administers the performance appraisal process for direct report managers.</li> <li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li> <li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li> <li>Manages employee progressive discipline procedures for areas of responsibility.</li> <li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li> </ul> <p><strong>Additional Responsibilities </strong></p> <ul> <li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li> <li>Analyzes information and evaluating results to choose the best solution and solve problems.</li> </ul> </div></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><strong>Education and Experience</strong></p> <p> High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b style="font-size: 11px;">About the Role</b></p> <p>Our Restaurant &amp; Bar Manager (Resto-Bar Manager) is responsible for the overall management, profitability, guest satisfaction, and operational excellence of the restaurant and bar. This role oversees daily operations, leads and develops the service and bar teams, ensures compliance with health and safety regulations, drives revenue growth, and delivers an exceptional dining and beverage experience aligned with the brand standards.</p> <p> </p> <p> <b>What you will do:</b> </p> <p> <b>Beverage Service Management</b> </p> <ul> <li>Lead and oversee all bar operations, ensuring the delivery of exceptional beverage experiences and service standards.</li> <li>Lead the design, implementation, and continuous enhancement of beverage manuals, Seasonal beverage menus, cocktail menus, wine selections, and promotional strategies to optimize operational consistency, guest engagement, and profitability.</li> <li>Train, coach, and develop bartenders and bar service team members on product knowledge, mixology techniques, sales skills, and guest engagement.</li> <li>Ensure the highest standards of beverage preparation, presentation, service delivery, consistency, and quality across all shifts in accordance with brand standards and operational requirements.</li> <li>Optimize fast moving items availability, inventory and cost efficiency.</li> <li>Drive beverage revenue and profitability by analyzing sales performance, identifying growth opportunities, and implementing strategic upselling, menu engineering, pricing, and promotional initiatives that enhance both guest experience and commercial results.</li> <li>Maintain exceptional standards of bar presentation, cleanliness, organization, and equipment maintenance to support operational excellence and an outstanding guest experience.</li> <li>Safeguard beverage assets and ensure accurate inventory reconciliation, stock accountability, and financial controls.</li> <li>Oversee and enforce compliance with responsible alcohol service standards, health and safety regulations, and licensing requirements, ensuring operational integrity, regulatory compliance, and a safe environment for guests and team members.</li> </ul> <p> </p> <p> <b>Food Service Management</b> </p> <ul> <li>Oversee the daily operations of the restaurant, ensuring efficient service delivery and exceptional guest experiences and consistently high service standards.</li> <li>Ensure compliance with established food service standards, operational procedures, and brand requirements.</li> <li>Collaborate with the culinary team to maintain food quality, consistency, presentation, and menu execution.</li> <li>Ensure effective coordination between kitchen and service teams to support seamless operations</li> <li>Handle guest feedback, complaints, and service recovery professionally to ensure complete guest satisfaction.</li> <li>Collaborate closely with the Executive Chef and Food &amp; Beverage leadership to develop complementary food and beverage pairings and enhance the overall dining experience.</li> <li>Monitor restaurant operations to ensure service efficiency, product quality, cleanliness, and compliance with Four Seasons standards.</li> <li>Observe the condition of restaurant facilities and equipment, recommending improvements when needed to maintain a luxury environment.</li> <li>Monitor dining room performance, reservation management, table turnover, and guest flow to optimize revenue opportunities.</li> <li>Analyze food sales performance and recommend improvements to menu offerings, pricing strategies, and service delivery.</li> <li>Manage food cost controls through effective inventory management, waste reduction initiatives, and portion control measures.</li> <li>Support the planning and execution of promotions, special events, and seasonal food-related initiatives.</li> <li>Maintain the highest standards of food safety, hygiene, sanitation, and regulatory compliance.</li> <li>Select, train, coach, motivate, evaluate, and develop team members to achieve exceptional performance and uphold Four Seasons service standards.</li> <li>Control labor costs and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory management, and cash controls.</li> <li>Conduct daily briefings and regular departmental meetings to communicate operational updates, promote engagement, and support continuous learning.</li> <li>Attend operational meetings to ensure effective communication and collaboration with other hotel departments.</li> <li>Foster a positive, collaborative, and high-performing team culture built on coaching, accountability, and continuous development.</li> <li>Adhere to company policies, grooming standards, and performance expectations.</li> <li>Ensure compliance with Four Seasons Category One and Two Work Rules and Standards of Conduct (EmPact).</li> </ul> <p> </p> <p> <b>What you bring:</b> </p> <ul> <li>High School Diploma or equivalent; a degree or diploma in Hospitality Management or a related field is preferred.</li> <li>Minimum 5 7 years of experience in restaurant, bar, or hospitality operations.</li> <li>At least 2 3 years in a leadership role within luxury hospitality or a high-volume restaurant or bar environment.</li> <li>Strong knowledge of food and beverage operations, including mixology and wine service.</li> <li>Proficiency in POS systems, inventory management, and financial reporting.</li> <li>A results-oriented and highly organized professional with strong decision-making abilities, capable of performing effectively under pressure while demonstrating adaptability, resilience, and a consistently professional appearance and demeanour.</li> <li>Brings strong guest experience management and service excellence through effective problem solving, relationship building, and exceptional communication skills that foster exceptional guest experience.</li> <li>Leverages strong expertise in food and beverage operations, quality assurance, health and safety compliance, and event management to ensure efficient operations and exceptional guest experiences.</li> <li>Exhibit strong financial acumen, revenue management, cost control, commercial awareness, and strategic thinking to drive profitability, optimize business performance, and support sustainable growth.</li> <li>Provides effective team leadership by fostering employee engagement, delivering coaching and development, managing performance, and resolving conflicts to build a motivated, high-performing workforce.</li> <li>Driven by a passion for crafting exceptional beverage experiences and creating memorable moments that exceed guest expectations.</li></ul><ul> </ul> <p> </p> <p> </p> <p> </p> <p> </p></div></section>

<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>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</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 culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Leading Kitchen Operations for Property</strong> </p> <p> Leads kitchen management team.</p> <p> Provides direction for all day-to-day operations.</p> <p> Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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> Serving as a role model to demonstrate appropriate behaviors.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Demonstrate new cooking techniques and equipment to staff.</p> <p> </p> <p> <strong>Setting and Maintaining Goals for Culinary Function and Activities</strong> </p> <p> Develops and implements guidelines and control procedures for purchasing and receiving areas.</p> <p> Establishes goals including performance goals, budget goals, team goals, etc.</p> <p> Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</p> <p> Manages department controllable expenses including food cost, supplies, uniforms and equipment.</p> <p> Participates in the budgeting process for areas of responsibility.</p> <p> Knows and implements the brand's safety standards.</p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Provides direction for menu development.</p> <p> Monitors the quality of raw and cooked food products to ensure that standards are met.</p> <p> Determines how food should be presented, and create decorative food displays.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Ensures employees maintain required food handling and sanitation certifications.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides and supports service behaviors 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> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Responds to and handles guest problems and complaints.</p> <p> Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Ensures employees are treated fairly and equitably.</p> <p> Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</p> <p> Administers the performance appraisal process for direct report managers.</p> <p> Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</p> <p> Observes service behaviors of employees and provides feedback to individuals and or managers.</p> <p> Manages employee progressive discipline procedures for areas of responsibility.</p> <p> Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p> <p> </p> <p><br></p></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.<br>Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: Less than 1-year 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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p><b>JOB SUMMARY</b> Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p><p>CORE WORK ACTIVITIES Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 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. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff.</p><p>Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards.</p><p>Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p><p>Ensuring Exceptional Customer Service Provides and supports service behaviors 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, ensuring the quality, standards and meeting 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. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p><p>Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p><p>Additional Responsibilities Provides information to executive teams, managers and 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.</p><p><strong>Desired Candidate Profile</strong></p>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors 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, ensuring the quality, standards and meeting 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>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, 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>

<p><h4>About Four Seasons</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location</h4> <p><strong>La Compagnie Four Seasons</strong></p> <p>Four Seasons est classé par le magazine Fortune parmi les 100 meilleures compagnies dans lesquelles il fait bon travailler, et ce, chaque année depuis 1998.</p> <p>Avec 135 hôtels dans plus de 50 pays, Four Seasons n’a de cesse d’élever l’expérience client grâce à son innovation constante et des standards de qualité d’excellence.</p> <p>La culture Four Seasons est basée sur notre Règle d’Or, profondément ancrée en chacun de ses collaborateurs. Tous partagent un même objectif afin d’offrir un service exceptionnel à nos clients.</p> <p>Chez Four Seasons, nous croyons qu'il est important de reconnaître un visage familier, d’accueillir et de traiter chaque client et chaque employé comme nous aimerions être traités nous-mêmes.</p> <p>Que vous travailliez avec nous ou que vous séjourniez avec nous, notre mission est de vous offrir des souvenirs qui resteront à jamais dans votre cœur. Nous sommes convaincus de l’importance de connecter de façon naturelle et chaleureuse avec nos clients et nos équipes.</p> <p>Nous sommes fiers de permettre à l'ensemble de nos employés d’être les acteurs de chacune des émotions offertes à nos clients !</p> <p><strong>Four Seasons Hotel George V Paris</strong></p> <p>Le Four Seasons George V se situe à quelques pas seulement des Champs-Élysées, au cœur du célèbre Triangle d'Or de Paris et non loin de l’avenue Montaigne et de ses boutiques de luxe.</p> <p>Plusieurs fois élu meilleur hôtel au monde avec ses 6 étoiles au Guide Michelin, ses 243 chambres et suites et son spa et ses 7 salons privés, nous vous proposons de débuter votre carrière en rejoignant nos équipes et de poursuivre à terme une évolution à l’international.</p> <h4>Position available</h4> <p>Nous recherchons pour notre établissement parisien un(e) Peintre (H/F) expérimenté et qualifié.</p> <p>Le/La candidat(e) doit être titulaire d’une autorisation de travail conforme à la législation française.</p> <p>Un niveau courant de français et d’anglais est requis.</p> <p>Poste basé à Paris.</p> <h4>Profil recherché</h4> <p>Le/La Peintre au Four Seasons Hotel George V, Paris est responsable de l’entretien et de la rénovation esthétique de l’hôtel, en assurant un niveau de qualité élevé dans le respect des standards d'excellence Four Seasons. Il/Elle fait preuve de discrétion, de ponctualité et veille à maintenir une tenue de travail irréprochable.</p> <p>Il/Elle réalise des travaux de peinture et de finition avec un haut niveau de qualité, en veillant à la conformité avec les exigences esthétiques et techniques de l’établissement. Le/La Peintre maintient les espaces dans un état impeccable, en respectant les délais impartis et les priorités fixées par l’encadrement technique. Il/Elle assure un suivi rigoureux des matériaux et des équipements utilisés pour garantir leur longévité et apporte une attention particulière à chaque détail, contribuant ainsi à préserver l’élégance et la beauté de l’hôtel.</p> <p>Sous la responsabilité des superviseurs, des assistants et du chef de département, le/la Peintre travaille en étroite collaboration avec les autres services de l’hôtel. Il/Elle est appelé(e) à être flexible et polyvalent(e), selon les besoins spécifiques du service ou pour prêter main-forte à d’autres départements, afin de garantir le bon déroulement des opérations au sein de l’hôtel.</p> <p>Le/La Peintre doit avoir une expérience confirmée dans un poste similaire, de préférence dans un établissement de luxe ou un palace. Il/Elle maîtrise les techniques de peinture et des finitions de haute qualité, sait travailler de manière autonome et gérer plusieurs priorités simultanément, tout en étant rigoureux(se) et soucieux(se) du détail. Il/Elle doit aussi faire preuve de flexibilité et d’adaptabilité aux besoins du service.</p> <p>Le/La Peintre contribue à maintenir l’environnement raffiné et exceptionnel du Four Seasons Hotel George V, Paris, en garantissant que chaque espace reflète la qualité et le luxe de notre établissement.</p> <h4>Fonctions essentielles</h4> <ul> <li>Entretien le bâtiment sur tous les étages de manière à révéler le luxe de l’hôtel.</li> <li>S’assure que les locaux techniques sont propres, bien entretenus et soignés.</li> <li>Organise sa journée en interventions peinture, le plus efficacement possible afin de minimiser les plaintes clients et communiquer avec les gouvernantes en charge de l’étage.</li> <li>S’assure du bon suivi de sa mission.</li> <li>Fait des raccords de la meilleure qualité possible sur les surfaces extérieures et intérieures.</li> <li>Répare les plâtres et supports (placo, enduit etc.).</li> <li>Pose et répare les revêtements mur, papier comme vinyle.</li> <li>Entretient les pinceaux et les rouleaux.</li> <li>Achève toutes les tâches assignées en toute sécurité.</li> <li>Prend toutes les précautions nécessaires lors de la manipulation des outils, des produits chimiques, des échelles et des autres équipements à risque potentiel.</li> <li>Effectue toutes les tâches assignées en temps et en heure.</li> <li>S’assure que les locaux sont propres, soignés et organisés.</li> <li>Se comporte à tout moment de manière professionnelle, conformément aux prestigieux standards de Four Seasons.</li> <li>Gère et fait part de tout incident, même de moindre importance.</li> <li>Entretient de bonnes relations avec les autres employés.</li> <li>Fait face à toute situation d’urgence, en termes de sécurité, au sein de l’hôtel.</li> <li>Effectue toute autre tâche ou projet assigné par la direction et le personnel.</li> <li>Tous autres devoirs comme assigné.</li> <li>Organise son travail efficacement en tenant compte de l’exploitation.</li> </ul> <h4>What we offer</h4> <ul> <li>Excellentes conditions de travail et de rémunération</li> <li>Nuitées offertes et à tarif préférentiel en fonction de l’ancienneté avec une réduction de 50% sur l’offre boisson et restauration</li> <li>Nombreuses offres de formation et de développement</li> <li>Possibilité d’évolution au sein de la compagnie</li> <li>Mutuelle avantageuse</li> <li>13ème mois</li> <li>Intéressement et participation</li> <li>Restaurant du personnel</li> <li>Service de lingerie</li> </ul> <p>À noter qu'en raison du grand nombre de candidatures que nous recevons, seuls les profils retenus pour le poste seront contactés pour commencer un processus d’entretiens.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors 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, ensuring the quality, standards and meeting 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>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, 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>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you to stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.</p> <h4>About the role</h4> <p>Outlet Manager is responsible for overseeing the daily operations, inventory, sales, mentoring the team members, delivering the ultimate food and beverage experience to guests and maintaining service quality and consistency for the venue (In-Room Dining (IRD) and All Day Dining).</p> <h4>What you will do</h4> <ul> <li>Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.</li> <li>Control labor cost and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.</li> <li>Supervise the venue service procedures, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.</li> <li>Observe physical condition of facilities and equipment in the venue and make recommendations for corrections and improvements as needed.</li> <li>Provide knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience.</li> <li>Work closely with the Assistant Director of Food and Beverage, Director of Food & Beverage and Executive Chef to design effective food menu, beverage menu and amenity options while ensuring excellent product quality at a well-placed price.</li> <li>Oversee the planning, execution, and continuous improvement of the In Room Dining (IRD) amenity program to enhance the guest experience.</li> <li>Ensure all amenities presented with the highest standards of creativity, elegance, and consistency in room placement.</li> <li>Attend regular operational meetings to ensure effective coordination and cooperation with hotel departments.</li> <li>Participate in regular team meetings and ongoing training programs to ensure service excellence.</li> <li>Conduct daily briefing and regular departmental meetings to keep employees updated on operation, informed of hotel policies and changes as well as ways to increase sales and service.</li> <li>Work professionally and cooperatively with colleagues and supervisors, maintaining a positive and respectful team atmosphere.</li> <li>Adhere to the company policies, grooming standards, and performance expectations.</li> <li>Ensure compliance with Four Seasons' Category One and Two Work Rules and Standards of Conduct (EmPact).</li> </ul> <h4>What you bring</h4> <ul> <li>High school / diploma degree or equivalent experience.</li> <li>A minimum of 5 years of experience in restaurant management or similar roles.</li> <li>Excellent verbal communication skills in both Arabic and English languages.</li> <li>Financial acumen.</li> <li>Attention to details.</li> <li>Ability to resolve issues and handle service recovery effectively.</li> <li>Strong interpersonal, communication, and motivational skills to lead diverse teams.</li> <li>Must be able to work all shifts including AMs, PMs, weekends, and holidays.</li> </ul> <h4>What we offer:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package.</li> <li>Excellent training and development opportunities.</li> <li>Employee travel program (after completing six months with the company, you are eligible for complimentary nights in Four Seasons properties worldwide).</li> <li>Many other perks provided by the company.</li> </ul> <h4>Schedule & hours:</h4> <p>Full time job.<br> Scheduled days and times may vary based on need.<br> Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</p></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you to stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.</p> <h4>About the role</h4> <p>Outlet Manager is responsible for overseeing the daily operations, inventory, sales, mentoring the team members, delivering the ultimate food and beverage experience to guests and maintaining service quality and consistency for the venue (In-Room Dining (IRD) and All Day Dining).</p> <h4>What you will do</h4> <ul> <li>Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.</li> <li>Control labor cost and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.</li> <li>Supervise the venue service procedures, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.</li> <li>Observe physical condition of facilities and equipment in the venue and make recommendations for corrections and improvements as needed.</li> <li>Provide knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience.</li> <li>Work closely with the Assistant Director of Food and Beverage, Director of Food & Beverage and Executive Chef to design effective food menu, beverage menu and amenity options while ensuring excellent product quality at a well-placed price.</li> <li>Oversee the planning, execution, and continuous improvement of the In Room Dining (IRD) amenity program to enhance the guest experience.</li> <li>Ensure all amenities presented with the highest standards of creativity, elegance, and consistency in room placement.</li> <li>Attend regular operational meetings to ensure effective coordination and cooperation with hotel departments.</li> <li>Participate in regular team meetings and ongoing training programs to ensure service excellence.</li> <li>Conduct daily briefing and regular departmental meetings to keep employees updated on operation, informed of hotel policies and changes as well as ways to increase sales and service.</li> <li>Work professionally and cooperatively with colleagues and supervisors, maintaining a positive and respectful team atmosphere.</li> <li>Adhere to the company policies, grooming standards, and performance expectations.</li> <li>Ensure compliance with Four Seasons' Category One and Two Work Rules and Standards of Conduct (EmPact).</li> </ul> <h4>What you bring</h4> <ul> <li>High school / diploma degree or equivalent experience.</li> <li>A minimum of 5 years of experience in restaurant management or similar roles.</li> <li>Excellent verbal communication skills in both Arabic and English languages.</li> <li>Financial acumen.</li> <li>Attention to details.</li> <li>Ability to resolve issues and handle service recovery effectively.</li> <li>Strong interpersonal, communication, and motivational skills to lead diverse teams.</li> <li>Must be able to work all shifts including AMs, PMs, weekends, and holidays.</li> </ul> <h4>What we offer:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package.</li> <li>Excellent training and development opportunities.</li> <li>Employee travel program (after completing six months with the company, you are eligible for complimentary nights in Four Seasons properties worldwide).</li> <li>Many other perks provided by the company.</li> </ul> <h4>Schedule & hours:</h4> <p>Full time job.<br> Scheduled days and times may vary based on need.<br> Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.<br><br><p><b>About the role</b></p><br><br><p>Outlet Manager is responsible to overseeing the daily operations, inventory, sales, mentoring the team members, delivering the ultimate food and beverage experience to guests and maintaining service quality and consistency for the venue&nbsp;<b>(In-Room Dinning (IRD) and All Day Dinning).</b></p><br><br><br><p><b>What you will do</b></p><br><br><p>Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Control labor cost and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control. Supervising the venue service procedures, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Observe physical condition of facilities and equipment in the venue and make recommendations for corrections and improvements as needed. Provide knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience. Working closely with the Assistant Director of Food and Beverage, Director of Food &amp; Beverage and Executive Chef to design effective food menu, beverage menu and amenity options while ensuring excellent product quality at a well-placed price. Oversee the planning, execution, and continuous improvement of the In Room Dining (IRD) amenity program to enhance the guest experience. Ensure all amenities presented with the highest standards of creativity, elegance, and consistency in Room placement. Attend regular operational meetings to ensure effective coordination and cooperation with hotel departments. Participate in regular team meetings and ongoing training programs to ensure service excellence. Conduct daily briefing and regular departmental meetings to keep employees updated on operation, informed of hotel policies and changes as well as ways to increase sales and service. Work professionally and cooperatively with colleagues and supervisors, maintaining a positive and respectful team atmosphere. Adhere to the company policies, grooming standards, and performance expectations. Ensure compliance with Four Seasons' Category One and Two Work Rules and Standards of Conduct (EmPact).</p><br><br><br><p><b>What you bring</b></p><br><br><ul><li>High school / Diploma degree or equivalent experience.</li><li>A minimum of 5 years of experience in restaurants management or similar roles.</li><li>Excellent verbal communication skills in both Arabic and English Languages.</li><li>Financial Acumen.</li><li>Attention to details.</li><li>Ability to resolve issues and handle service recovery effectively.</li><li>Strong interpersonal, communication, and motivational skills to lead diverse teams.</li><li>Must be able to work all shifts including, AM's, PM's, weekends, and holidays.</li></ul><br><p><b>What we offer:&nbsp;</b></p><br><br><ul><li>Competitive salary, wages, and a comprehensive benefits package.</li><li>Excellent training and development opportunities.</li><li>Employee Travel Program (after completing six months with the company, you are eligible for complimentary nights in Four Seasons properties worldwide).</li><li>Many other perks provided by the company.</li></ul><p><b>Schedule &amp; Hours:</b></p><br><br><ul><li>Full time job.</li><li>Scheduled days and times may vary based on need.</li><li>Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</li></ul><br><br><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.<br><br><p><b>About the role</b></p><br><br><p>Outlet Manager is responsible to overseeing the daily operations, inventory, sales, mentoring the team members, delivering the ultimate food and beverage experience to guests and maintaining service quality and consistency for the venue&nbsp;<b>(In-Room Dinning (IRD) and All Day Dinning).</b></p><br><br><br><p><b>What you will do</b></p><br><br><p>Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Control labor cost and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control. Supervising the venue service procedures, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Observe physical condition of facilities and equipment in the venue and make recommendations for corrections and improvements as needed. Provide knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience. Working closely with the Assistant Director of Food and Beverage, Director of Food &amp; Beverage and Executive Chef to design effective food menu, beverage menu and amenity options while ensuring excellent product quality at a well-placed price. Oversee the planning, execution, and continuous improvement of the In Room Dining (IRD) amenity program to enhance the guest experience. Ensure all amenities presented with the highest standards of creativity, elegance, and consistency in Room placement. Attend regular operational meetings to ensure effective coordination and cooperation with hotel departments. Participate in regular team meetings and ongoing training programs to ensure service excellence. Conduct daily briefing and regular departmental meetings to keep employees updated on operation, informed of hotel policies and changes as well as ways to increase sales and service. Work professionally and cooperatively with colleagues and supervisors, maintaining a positive and respectful team atmosphere. Adhere to the company policies, grooming standards, and performance expectations. Ensure compliance with Four Seasons' Category One and Two Work Rules and Standards of Conduct (EmPact).</p><br><br><br><p><b>What you bring</b></p><br><br><ul><li>High school / Diploma degree or equivalent experience.</li><li>A minimum of 5 years of experience in restaurants management or similar roles.</li><li>Excellent verbal communication skills in both Arabic and English Languages.</li><li>Financial Acumen.</li><li>Attention to details.</li><li>Ability to resolve issues and handle service recovery effectively.</li><li>Strong interpersonal, communication, and motivational skills to lead diverse teams.</li><li>Must be able to work all shifts including, AM's, PM's, weekends, and holidays.</li></ul><br><p><b>What we offer:&nbsp;</b></p><br><br><ul><li>Competitive salary, wages, and a comprehensive benefits package.</li><li>Excellent training and development opportunities.</li><li>Employee Travel Program (after completing six months with the company, you are eligible for complimentary nights in Four Seasons properties worldwide).</li><li>Many other perks provided by the company.</li></ul><p><b>Schedule &amp; Hours:</b></p><br><br><ul><li>Full time job.</li><li>Scheduled days and times may vary based on need.</li><li>Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</li></ul><br><br><br><br><br><br><br><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Introduction IOM is committed to fostering a respectful, inclusive and supportive workplace where all employees can thrive professionally and feel valued. By creating such an environment, IOM aims to better harness the full potential of migration and strengthen its support to people on the move. IOM invites candidates from diverse backgrounds to apply and provides reasonable accommodation throughout the recruitment process when required. Learn more about IOM s workplace culture at IOM workplace culture | International Organization for Migration Applications are welcome from first- and second-tier candidates, particularly qualified female candidates as well as applications from the non-represented member countries of IOM. For all IOM vacancies, applications from qualified and eligible first-tier candidates are considered before those of qualified and eligible second-tier candidates in the selection process. For the purpose of this vacancy, the following are considered first-tier candidates: Internal candidates Candidates from the following IOM Member States that are not represented among staff members in the Professional and higher categories: Bahamas, Barbados, Comoros, Congo (the), Cook Islands, Dominica, Federated States of Micronesia, Grenada, Guinea-Bissau, Holy See, Iceland, Israel, Kiribati, Marshall Islands, Namibia, Nauru, Palau, Saint Kitts and Nevis, Saint Lucia, Samoa, Sao Tome and Principe, Seychelles, Solomon Islands, Suriname, Timor-Leste, Tonga, Tuvalu, Vanuatu. Second tier candidates include: All external candidates, except candidates from non-represented member states of IOM.</p><p>Organizational Context and Scope Established in 1951, International Organization for Migration (IOM) is a Related Organization of the United Nations (UN), and as the leading UN agency in the field of migration, works closely with governmental, intergovernmental and non-governmental partners. IOM is dedicated to promoting humane and orderly migration for the benefit of all. It does so by providing services and advice to governments and migrants. Under the overall guidance of the IOM Jordan Chief of Mission (CoM), technical and administrative supervision of the Senior Regional Project Coordinator, Global Fund Middle East Response Project Management Unit (GF MER PMU), and in close coordination with country offices in Middle East Response (MER) countries, the Migration Health Officer (Health Product) shall be accountable and responsible for coordinating and monitoring of downstream procurement and supply chain concerning project-related health products and medical equipment and digitalization of core investments for end-to-end visibility and commodity tracking. The Migration Health Officer (Health Product) will address inadequate visibility of health equipment (capital) investments, implement identified gaps related to assets management and provide oversight in the monitoring and implementation of commodity security.</p><p>Support the Project Management Unit (PMU) of Middle East Response Global Fund (MER-GF) to coordinate and work closely with the MER countries on the downstream track of Health Products Management (HPM) and operations of supply chain capabilities. Coordinate with Supply Chain to enhance visibility and optimize the current project-related supply chain and HPM unit to ensure that all seven countries are properly supported, particularly through the digitalization of systems and targeting capital investments. Coordinate and link programmatic targets with the health products investment (existing and new investments) and supply chains to show alignment and better visibility and optimization linked to the performance framework. Establish and maintain digital (live) platform providing real time data/information about the availability of commodities and their distribution, which also serve as evidence for decision and future planning. Establish linkages between the digitalization processes and achieve end-to-end visibility of commodities, particularly capital investments in health equipment and supplies. This would benefit in putting a strong foundation for the sustainability of programs and support the broader objectives as the grant moves toward next cycle. Review and assess all the assets (capital investment) secured under MER project in the MER countries and inform about the functionality and operational status of these equipment/supplies. Provide an understanding of how assets have been managed to date, identify strengths and gaps, and assess any existing risks in this area and how they could be mitigated. Ensure that the initial and subsequent periodic assessments guide an understanding of the gaps for initiating subsequent actions to ensure operational functionality of this equipment for the benefit of the program/s and end users. Identify and display the impact of these capital investments and explain the success that this equipment has generated. Follow and ensure that all the equipment under the project is functional and stock outs are avoided and addressed promptly, through a formal and informal proactive way of engaging suppliers and countries. Follow and monitor the downstream of project-related supply management of commodities, review the quantities received, utilized and stocked; and link them with the results achieved on the targets. Use this information feeding into the procurement requirement of medicines and supplies for each country and prevent any stockout and/or expiries. Review the current practice/s of stock management and warehousing for project-related commodities and identify gaps, if any, and suggest remedial actions as well as support the countries to improve implementing those actions. Review and assess the investment in District Health Information System (DHIS) in terms of equipment, software and capacity development and whether the intended objectives are achieved. Identify any gaps in operationalizing the DHIS in relation to TB (tuberculosis) and HIV (Human Immunodeficiency Virus) programs information collection in the MER countries; suggest corrective actions and coordinate this intervention with PMU and MER countries for a functional system. Coordinate with PMU, MER countries, and World Health&nbsp;</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Required Qualifications and Experience</h2><p>Education Master s degree in Medicine or related field from an accredited academic institution with at least five years of professional experience; or, University degree in the above fields with seven years of relevant professional experience. Accredited Universities are those listed in the UNESCO World Higher Education Database.</p><p>Experience</p><ul><li>Experience in managing (planning, implementation, and performance monitoring) of Global Fund projects (TB and/or HIV and/or malaria) in similar settings;</li><li>Substantial experience in working with government and/or international agencies coordinating and or implementing donor projects is essential;</li><li>Experience in international relations and development, including experience in project and portfolio management; and,</li><li>Working experience in procurement and supply chain management and administrative support services with UN or other international organizations in resource constrained environments.</li></ul><p>Skills</p><ul><li>Effective organizational skills and ability to establish priorities and plans, ability to work under pressure and cope with deadlines;</li><li>Demonstrated written and spoken communication skills, good interpersonal skills, and ability to work in a multi-cultural environment; and,</li><li>Excellent level of analytical skills and computer literacy especially in office software packages and demonstrated knowledge of spreadsheet and database packages, as well as experience in handling of web-based management systems.</li></ul><p>Languages</p><p>All IOM staff members in all categories are required to be fluent in one of the IOM's official languages (English, French, Spanish). At least a working knowledge of another language (including one of the six official UN languages, and/or a language that may be widely spoken in the country context) is desirable. For this position, fluency in English is required (oral and written). Working knowledge of Arabic and another official UN language (Chinese, French, Russian and Spanish) is an advantage. Proficiency of language(s) required will be specifically evaluated during the selection process, which may include written and/or oral assessments.</p><h2>Required Competencies</h2><p>IOM s competency framework can be found at this link . Competencies will be assessed during the selection process.</p><p>Values - all IOM staff members must abide by and demonstrate these five values:</p><ul><li>Inclusion and respect for diversity : Respects and promotes individual and cultural differences. Encourages diversity and inclusion.</li><li>Integrity and transparency : Maintains high ethical standards and acts in a manner consistent with organizational principles/rules and standards of conduct.</li><li>Professionalism : Demonstrates ability to work in a composed, competent and committed manner and exercises careful judgment in meeting day-to-day challenges.</li><li>Courage : Demonstrates willingness to take a stand on issues of importance.</li><li>Empathy : Shows compassion for others, makes people feel safe, respected and fairly treated.</li></ul><p>Core Competencies behavioural indicators</p><ul><li>Level 2 Teamwork : Develops and promotes effective collaboration within and across units to achieve shared goals and optimize results.</li><li>Delivering results : Produces and delivers quality results in a service-oriented and timely manner. Is action oriented and committed to achieving agreed outcomes.</li><li>Managing and sharing knowledge : Continuously seeks to learn, share knowledge and innovate.</li><li>Accountability : Takes ownership for achieving the Organization s priorities and assumes responsibility for own actions and delegated work.</li><li>Communication : Encourages and contributes to clear and open communication. Explains complex matters in an informative, inspiring and motivational way.</li></ul><p></p></section>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you to stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.</p> <h4>About the role</h4> <p>Our Restaurant & Bar Manager (Resto-Bar Manager) is responsible for the overall management, profitability, guest satisfaction, and operational excellence of the restaurant and bar. This role oversees daily operations, leads and develops the service and bar teams, ensures compliance with health and safety regulations, drives revenue growth, and delivers an exceptional dining and beverage experience aligned with the brand standards.</p> <h4>What you will do:</h4> <strong>Beverage service management</strong><br> <ul> <li>Lead and oversee all bar operations, ensuring the delivery of exceptional beverage experiences and service standards.</li> <li>Lead the design, implementation, and continuous enhancement of beverage manuals, seasonal beverage menus, cocktail menus, wine selections, and promotional strategies to optimize operational consistency, guest engagement, and profitability.</li> <li>Train, coach, and develop bartenders and bar service team members on product knowledge, mixology techniques, sales skills, and guest engagement.</li> <li>Ensure the highest standards of beverage preparation, presentation, service delivery, consistency, and quality across all shifts in accordance with brand standards and operational requirements.</li> <li>Optimize fast moving items availability, inventory and cost efficiency.</li> <li>Drive beverage revenue and profitability by analyzing sales performance, identifying growth opportunities, and implementing strategic upselling, menu engineering, pricing, and promotional initiatives that enhance both guest experience and commercial results.</li> <li>Maintain exceptional standards of bar presentation, cleanliness, organization, and equipment maintenance to support operational excellence and an outstanding guest experience.</li> <li>Safeguard beverage assets and ensure accurate inventory reconciliation, stock accountability, and financial controls.</li> <li>Oversee and enforce compliance with responsible alcohol service standards, health and safety regulations, and licensing requirements, ensuring operational integrity, regulatory compliance, and a safe environment for guests and team members.</li> </ul> <strong>Food service management</strong><br> <ul> <li>Oversee the daily operations of the restaurant, ensuring efficient service delivery and exceptional guest experiences and consistently high service standards.</li> <li>Ensure compliance with established food service standards, operational procedures, and brand requirements.</li> <li>Collaborate with the culinary team to maintain food quality, consistency, presentation, and menu execution.</li> <li>Ensure effective coordination between kitchen and service teams to support seamless operations.</li> <li>Handle guest feedback, complaints, and service recovery professionally to ensure complete guest satisfaction.</li> <li>Collaborate closely with the Executive Chef and Food & Beverage leadership to develop complementary food and beverage pairings and enhance the overall dining experience.</li> <li>Monitor restaurant operations to ensure service efficiency, product quality, cleanliness, and compliance with Four Seasons standards.</li> <li>Observe the condition of restaurant facilities and equipment, recommending improvements when needed to maintain a luxury environment.</li> <li>Monitor dining room performance, reservation management, table turnover, and guest flow to optimize revenue opportunities.</li> <li>Analyze food sales performance and recommend improvements to menu offerings, pricing strategies, and service delivery.</li> <li>Manage food cost controls through effective inventory management, waste reduction initiatives, and portion control measures.</li> <li>Support the planning and execution of promotions, special events, and seasonal food-related initiatives.</li> <li>Maintain the highest standards of food safety, hygiene, sanitation, and regulatory compliance.</li> <li>Select, train, coach, motivate, evaluate, and develop team members to achieve exceptional performance and uphold Four Seasons service standards.</li> <li>Control labor costs and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory management, and cash controls.</li> <li>Conduct daily briefings and regular departmental meetings to communicate operational updates, promote engagement, and support continuous learning.</li> <li>Attend operational meetings to ensure effective communication and collaboration with other hotel departments.</li> <li>Foster a positive, collaborative, and high-performing team culture built on coaching, accountability, and continuous development.</li> <li>Adhere to company policies, grooming standards, and performance expectations.</li> <li>Ensure compliance with Four Seasons Category One and Two Work Rules and Standards of Conduct (EmPact).</li> </ul> <h4>What you bring:</h4> <ul> <li>High school diploma or equivalent; a degree or diploma in hospitality management or a related field is preferred.</li> <li>Minimum 5–7 years of experience in restaurant, bar, or hospitality operations.</li> <li>At least 2–3 years in a leadership role within luxury hospitality or a high-volume restaurant or bar environment.</li> <li>Strong knowledge of food and beverage operations, including mixology and wine service.</li> <li>Proficiency in POS systems, inventory management, and financial reporting.</li> <li>A results-oriented and highly organized professional with strong decision-making abilities, capable of performing effectively under pressure while demonstrating adaptability, resilience, and a consistently professional appearance and demeanour.</li> <li>Brings strong guest experience management and service excellence through effective problem solving, relationship building, and exceptional communication skills that foster exceptional guest experience.</li> <li>Leverages strong expertise in food and beverage operations, quality assurance, health and safety compliance, and event management to ensure efficient operations and exceptional guest experiences.</li> <li>Exhibit strong financial acumen, revenue management, cost control, commercial awareness, and strategic thinking to drive profitability, optimize business performance, and support sustainable growth.</li> <li>Provides effective team leadership by fostering employee engagement, delivering coaching and development, managing performance, and resolving conflicts to build a motivated, high-performing workforce.</li> <li>Driven by a passion for crafting exceptional beverage experiences and creating memorable moments that exceed guest expectations.</li> <li>Outstanding interpersonal and communication skills, with the ability to engage effectively with diverse guests and teams; fluency in English (required), and Arabic.</li> <li>Flexible and adaptable to varying work schedules, including evenings, weekends, and holidays, in a dynamic hospitality environment.</li> </ul> <h4>What we offer:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package.</li> <li>Excellent training and career development opportunities.</li> <li>Employee travel program (after completing six months of service, eligible employees receive complimentary nights at Four Seasons properties worldwide).</li> <li>Complimentary meals during shifts.</li> <li>A collaborative, supportive, and inclusive work environment.</li> <li>Many other exciting employee benefits and recognition programs.</li> </ul> <h4>Schedule & hours:</h4> <ul> <li>Full-time position.</li> <li>Scheduled days and hours may vary based on operational needs.</li> <li>Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</li> </ul></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you to stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.</p> <h4>About the role</h4> <p>Our Restaurant & Bar Manager (Resto-Bar Manager) is responsible for the overall management, profitability, guest satisfaction, and operational excellence of the restaurant and bar. This role oversees daily operations, leads and develops the service and bar teams, ensures compliance with health and safety regulations, drives revenue growth, and delivers an exceptional dining and beverage experience aligned with the brand standards.</p> <h4>What you will do:</h4> <strong>Beverage service management</strong><br> <ul> <li>Lead and oversee all bar operations, ensuring the delivery of exceptional beverage experiences and service standards.</li> <li>Lead the design, implementation, and continuous enhancement of beverage manuals, seasonal beverage menus, cocktail menus, wine selections, and promotional strategies to optimize operational consistency, guest engagement, and profitability.</li> <li>Train, coach, and develop bartenders and bar service team members on product knowledge, mixology techniques, sales skills, and guest engagement.</li> <li>Ensure the highest standards of beverage preparation, presentation, service delivery, consistency, and quality across all shifts in accordance with brand standards and operational requirements.</li> <li>Optimize fast moving items availability, inventory and cost efficiency.</li> <li>Drive beverage revenue and profitability by analyzing sales performance, identifying growth opportunities, and implementing strategic upselling, menu engineering, pricing, and promotional initiatives that enhance both guest experience and commercial results.</li> <li>Maintain exceptional standards of bar presentation, cleanliness, organization, and equipment maintenance to support operational excellence and an outstanding guest experience.</li> <li>Safeguard beverage assets and ensure accurate inventory reconciliation, stock accountability, and financial controls.</li> <li>Oversee and enforce compliance with responsible alcohol service standards, health and safety regulations, and licensing requirements, ensuring operational integrity, regulatory compliance, and a safe environment for guests and team members.</li> </ul> <strong>Food service management</strong><br> <ul> <li>Oversee the daily operations of the restaurant, ensuring efficient service delivery and exceptional guest experiences and consistently high service standards.</li> <li>Ensure compliance with established food service standards, operational procedures, and brand requirements.</li> <li>Collaborate with the culinary team to maintain food quality, consistency, presentation, and menu execution.</li> <li>Ensure effective coordination between kitchen and service teams to support seamless operations.</li> <li>Handle guest feedback, complaints, and service recovery professionally to ensure complete guest satisfaction.</li> <li>Collaborate closely with the Executive Chef and Food & Beverage leadership to develop complementary food and beverage pairings and enhance the overall dining experience.</li> <li>Monitor restaurant operations to ensure service efficiency, product quality, cleanliness, and compliance with Four Seasons standards.</li> <li>Observe the condition of restaurant facilities and equipment, recommending improvements when needed to maintain a luxury environment.</li> <li>Monitor dining room performance, reservation management, table turnover, and guest flow to optimize revenue opportunities.</li> <li>Analyze food sales performance and recommend improvements to menu offerings, pricing strategies, and service delivery.</li> <li>Manage food cost controls through effective inventory management, waste reduction initiatives, and portion control measures.</li> <li>Support the planning and execution of promotions, special events, and seasonal food-related initiatives.</li> <li>Maintain the highest standards of food safety, hygiene, sanitation, and regulatory compliance.</li> <li>Select, train, coach, motivate, evaluate, and develop team members to achieve exceptional performance and uphold Four Seasons service standards.</li> <li>Control labor costs and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory management, and cash controls.</li> <li>Conduct daily briefings and regular departmental meetings to communicate operational updates, promote engagement, and support continuous learning.</li> <li>Attend operational meetings to ensure effective communication and collaboration with other hotel departments.</li> <li>Foster a positive, collaborative, and high-performing team culture built on coaching, accountability, and continuous development.</li> <li>Adhere to company policies, grooming standards, and performance expectations.</li> <li>Ensure compliance with Four Seasons Category One and Two Work Rules and Standards of Conduct (EmPact).</li> </ul> <h4>What you bring:</h4> <ul> <li>High school diploma or equivalent; a degree or diploma in hospitality management or a related field is preferred.</li> <li>Minimum 5–7 years of experience in restaurant, bar, or hospitality operations.</li> <li>At least 2–3 years in a leadership role within luxury hospitality or a high-volume restaurant or bar environment.</li> <li>Strong knowledge of food and beverage operations, including mixology and wine service.</li> <li>Proficiency in POS systems, inventory management, and financial reporting.</li> <li>A results-oriented and highly organized professional with strong decision-making abilities, capable of performing effectively under pressure while demonstrating adaptability, resilience, and a consistently professional appearance and demeanour.</li> <li>Brings strong guest experience management and service excellence through effective problem solving, relationship building, and exceptional communication skills that foster exceptional guest experience.</li> <li>Leverages strong expertise in food and beverage operations, quality assurance, health and safety compliance, and event management to ensure efficient operations and exceptional guest experiences.</li> <li>Exhibit strong financial acumen, revenue management, cost control, commercial awareness, and strategic thinking to drive profitability, optimize business performance, and support sustainable growth.</li> <li>Provides effective team leadership by fostering employee engagement, delivering coaching and development, managing performance, and resolving conflicts to build a motivated, high-performing workforce.</li> <li>Driven by a passion for crafting exceptional beverage experiences and creating memorable moments that exceed guest expectations.</li> <li>Outstanding interpersonal and communication skills, with the ability to engage effectively with diverse guests and teams; fluency in English (required), and Arabic.</li> <li>Flexible and adaptable to varying work schedules, including evenings, weekends, and holidays, in a dynamic hospitality environment.</li> </ul> <h4>What we offer:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package.</li> <li>Excellent training and career development opportunities.</li> <li>Employee travel program (after completing six months of service, eligible employees receive complimentary nights at Four Seasons properties worldwide).</li> <li>Complimentary meals during shifts.</li> <li>A collaborative, supportive, and inclusive work environment.</li> <li>Many other exciting employee benefits and recognition programs.</li> </ul> <h4>Schedule & hours:</h4> <ul> <li>Full-time position.</li> <li>Scheduled days and hours may vary based on operational needs.</li> <li>Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</li> </ul></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>Award-winning hospitality and modern design surrounded by ancient wonders. Set atop the tallest of Amman’s seven hills, within the leafy streets of the prestigious Abdoun residential area, our newly renovated hotel is a beacon of elegance in the centre of the city – and the first and only hotel in Jordan to receive the prestigious Forbes Five-Star rating. We invite you stay with us as you explore the historic sites of Petra and Wadi Rum or the storied waters of the Dead Sea, all within easy reach.<br><br><p><b>About the Role</b></p><br><br><p>Our Restaurant &amp; Bar Manager (Resto-Bar Manager) is responsible for the overall management, profitability, guest satisfaction, and operational excellence of the restaurant and bar. This role oversees daily operations, leads and develops the service and bar teams, ensures compliance with health and safety regulations, drives revenue growth, and delivers an exceptional dining and beverage experience aligned with the brand standards.</p><br><br><br><p><b>What you will do:</b></p><br><br><p><b>Beverage Service Management</b></p><br><br><ul><li>Lead and oversee all bar operations, ensuring the delivery of exceptional beverage experiences and service standards.</li><li>Lead the design, implementation, and continuous enhancement of beverage manuals, Seasonal beverage menus, cocktail menus, wine selections, and promotional strategies to optimize operational consistency, guest engagement, and profitability.</li><li>Train, coach, and develop bartenders and bar service team members on product knowledge, mixology techniques, sales skills, and guest engagement.</li><li>Ensure the highest standards of beverage preparation, presentation, service delivery, consistency, and quality across all shifts in accordance with brand standards and operational requirements.</li><li>Optimize fast moving items availability, inventory and cost efficiency.</li><li>Drive beverage revenue and profitability by analyzing sales performance, identifying growth opportunities, and implementing strategic upselling, menu engineering, pricing, and promotional initiatives that enhance both guest experience and commercial results.</li><li>Maintain exceptional standards of bar presentation, cleanliness, organization, and equipment maintenance to support operational excellence and an outstanding guest experience.</li><li>Safeguard beverage assets and ensure accurate inventory reconciliation, stock accountability, and financial controls.</li><li>Oversee and enforce compliance with responsible alcohol service standards, health and safety regulations, and licensing requirements, ensuring operational integrity, regulatory compliance, and a safe environment for guests and team members.</li></ul><br><p><b>Food Service Management</b></p><br><br><ul><li>Oversee the daily operations of the restaurant, ensuring efficient service delivery and exceptional guest experiences and consistently high service standards.</li><li>Ensure compliance with established food service standards, operational procedures, and brand requirements.</li><li>Collaborate with the culinary team to maintain food quality, consistency, presentation, and menu execution.</li><li>Ensure effective coordination between kitchen and service teams to support seamless operations</li><li>Handle guest feedback, complaints, and service recovery professionally to ensure complete guest satisfaction.</li><li>Collaborate closely with the Executive Chef and Food &amp; Beverage leadership to develop complementary food and beverage pairings and enhance the overall dining experience.</li><li>Monitor restaurant operations to ensure service efficiency, product quality, cleanliness, and compliance with Four Seasons standards.</li><li>Observe the condition of restaurant facilities and equipment, recommending improvements when needed to maintain a luxury environment.</li><li>Monitor dining room performance, reservation management, table turnover, and guest flow to optimize revenue opportunities.</li><li>Analyze food sales performance and recommend improvements to menu offerings, pricing strategies, and service delivery.</li><li>Manage food cost controls through effective inventory management, waste reduction initiatives, and portion control measures.</li><li>Support the planning and execution of promotions, special events, and seasonal food-related initiatives.</li><li>Maintain the highest standards of food safety, hygiene, sanitation, and regulatory compliance.</li><li>Select, train, coach, motivate, evaluate, and develop team members to achieve exceptional performance and uphold Four Seasons service standards.</li><li>Control labor costs and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory management, and cash controls.</li><li>Conduct daily briefings and regular departmental meetings to communicate operational updates, promote engagement, and support continuous learning.</li><li>Attend operational meetings to ensure effective communication and collaboration with other hotel departments.</li><li>Foster a positive, collaborative, and high-performing team culture built on coaching, accountability, and continuous development.</li><li>Adhere to company policies, grooming standards, and performance expectations.</li><li>Ensure compliance with Four Seasons Category One and Two Work Rules and Standards of Conduct (EmPact).</li></ul><br><p><b>What you bring:</b></p><br><br><ul><li>High School Diploma or equivalent; a degree or diploma in Hospitality Management or a related field is preferred.</li><li>Minimum 5–7 years of experience in restaurant, bar, or hospitality operations.</li><li>At least 2–3 years in a leadership role within luxury hospitality or a high-volume restaurant or bar environment.</li><li>Strong knowledge of food and beverage operations, including mixology and wine service.</li><li>Proficiency in POS systems, inventory management, and financial reporting.</li><li>A results-oriented and highly organized professional with strong decision-making abilities, capable of performing effectively under pressure while demonstrating adaptability, resilience, and a consistently professional appearance and demeanour.</li><li>Brings strong guest experience management and service excellence through effective problem solving, relationship building, and exceptional communication skills that foster exceptional guest experience.</li><li>Leverages strong expertise in food and beverage operations, quality assurance, health and safety compliance, and event management to ensure efficient operations and exceptional guest experiences.</li><li>Exhibit strong financial acumen, revenue management, cost control, commercial awareness, and strategic thinking to drive profitability, optimize business performance, and support sustainable growth.</li><li>Provides effective team leadership by fostering employee engagement, delivering coaching and development, managing performance, and resolving conflicts to build a motivated, high-performing workforce.</li><li>Driven by a passion for crafting exceptional beverage experiences and creating memorable moments that exceed guest expectations.</li><li>Outstanding interpersonal and communication skills, with the ability to engage effectively with diverse guests and teams; fluency in English (required), and Arabic.</li><li>Flexible and adaptable to varying work schedules, including evenings, weekends, and holidays, in a dynamic hospitality environment.</li></ul><br><p><b>What we offer:</b></p><br><br><ul><li>Competitive salary, wages, and a comprehensive benefits package.</li><li>Excellent training and career development opportunities.</li><li>Employee Travel Program (after completing six months of service, eligible employees receive complimentary nights at Four Seasons properties worldwide).</li><li>Complimentary meals during shifts.</li><li>A collaborative, supportive, and inclusive work environment.</li><li>Many other exciting employee benefits and recognition programs.</li></ul><br><p><b>Schedule &amp; hours:</b></p><br><br><ul><li>Full-time position.</li><li>Scheduled days and hours may vary based on operational needs.</li><li>Due to local labor law, applicants must hold work authorization for Jordan, namely a Jordanian ID.</li></ul><br><br><br><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Introduction Established in 1951, IOM is a Related Organization of the United Nations and the leading UN agency in the field of migration. Working closely with governmental, intergovernmental and non-governmental partners, IOM promotes humane and orderly migration for the benefit of all. It saves lives and protects people on the move, drives solutions to displacement, and facilitates pathways for regular migration, while providing services and advice to governments and migrants. IOM is committed to fostering a respectful, inclusive and supportive workplace where all employees can thrive professionally and feel valued. By creating such an environment, IOM aims to better harness the full potential of migration and strengthen its support to people on the move. IOM invites candidates from diverse backgrounds to apply and provides reasonable accommodation throughout the recruitment process when required. Learn more about IOM s workplace culture at IOM workplace culture | International Organization for Migration. Applications are welcome from first- and second-tier candidates, particularly qualified female candidates as well as applications from the non-represented member countries of IOM. For all IOM vacancies, applications from qualified and eligible first-tier candidates are considered before those of qualified and eligible second-tier candidates in the selection process. For the purpose of this vacancy, the following are considered first-tier candidates: Internal candidates Candidates from the following IOM Member States that are not represented among staff members in the Professional and higher categories: Antigua and Barbuda, Bahamas, Barbados, Comoros, Congo (the), Cook Islands, Dominica, Federated States of Micronesia, Grenada, Guinea-Bissau, Holy See, Iceland, Israel, Kiribati, Marshall Islands, Namibia, Nauru, Palau, Saint Kitts and Nevis, Saint Lucia, Samoa, Sao Tome and Principe, Seychelles, Solomon Islands, Suriname, Tonga, Tuvalu, Vanuatu. Second tier candidates include: All external candidates, except candidates from non-represented member states of IOM. Organizational Context and Scope Under the overall supervision of the Chief of Mission (CoM) and direct supervision of the Head of Programmes (HOP), and in close collaboration with the relevant units at the Country Office (CO), Regional Office and Headquarters (HQ), the Project Development and Reporting Officer will be responsible and accountable for supporting the coordination and facilitation of project development, donor and institutional reporting in the fields of migration management, emergency response, as well as assisting with liaison activities with counterparts in the government, United Nations (UN) agencies and other relevant stakeholders in line with IOM s regional and country strategies.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Education</h2><p>Master s degree in International Relations, International Development, Political or Social Sciences, Migration Studies, Law, or a related field from an accredited academic institution with two years of relevant professional experience; or, University degree in the above fields with four years of relevant professional experience.</p><h2>Experience</h2><ul><li>Experience with Results Based Management approach and other strategic planning approaches;</li><li>Experience in supporting results-based project development and reporting, technical writing and editing, preferably in the international development/humanitarian sector; and,</li><li>Work experience in donor relations and grant management for specific donors of IOM s interest.</li></ul><h2>Skills</h2><ul><li>Good communication, writing and organizational skills; ability to prepare clear and concise reports;</li><li>Basic knowledge of monitoring and evaluation concepts, approaches and methodologies;</li><li>Confirmed experience in donor report writing in humanitarian and/or development settings;</li><li>Excellent analytical and planning skills; capacity to establish working relationships with governmental authorities, national and international institutions and Non-Governmental Organizations;</li><li>Capacity to supervise and train support staff; ability to work effectively and harmoniously with colleagues from varied cultures and professional background;</li><li>Ability to work with accuracy under constraints and pressure; high sense of confidentiality, initiative and good judgment;</li><li>Personal commitment, efficiency, flexibility, drive for results, creative thinking; and,</li><li>Good level of computer literacy, including database applications.</li></ul><h2>Languages</h2><p>For this position, fluency in English is required (oral and written). Working knowledge of Arabic and another official UN language (Chinese, French, Russian and Spanish) is an advantage. Proficiency of language(s) required will be specifically evaluated during the selection process, which may include written and/or oral assessments.</p><h2>Required Competencies</h2><p>IOM s competency framework can be found at this link . Competencies will be assessed during the selection process.</p><h2>Values</h2><p>all IOM staff members must abide by and demonstrate these five values:</p><ul><li>Inclusion and respect for diversity : Respects and promotes individual and cultural differences. Encourages diversity and inclusion.</li><li>Integrity and transparency : Maintains high ethical standards and acts in a manner consistent with organizational principles/rules and standards of conduct.</li><li>Professionalism : Demonstrates ability to work in a composed, competent and committed manner and exercises careful judgment in meeting day-to-day challenges.</li><li>Courage : Demonstrates willingness to take a stand on issues of importance.</li><li>Empathy : Shows compassion for others, makes people feel safe, respected and fairly treated.</li></ul><h2>Core Competencies behavioural indicators Level 2</h2><ul><li>Teamwork : Develops and promotes effective collaboration within and across units to achieve shared goals and optimize results.</li><li>Delivering results : Produces and delivers quality results in a service-oriented and timely manner. Is action oriented and committed to achieving agreed outcomes.</li><li>Managing and sharing knowledge : Continuously seeks to learn, share knowledge and innovate.</li><li>Accountability : Takes ownership for achieving the Organization s priorities and assumes responsibility for own actions and delegated work.</li><li>Communication : Encourages and contributes to clear and open communication. Explains complex matters in an informative, inspiring and motivational way.</li></ul><h2>Managerial Competencies behavioural indicators Level 2</h2><ul><li>Leadership : Provides a clear sense of direction, leads by example and demonstrates the ability to carry out the Organization s vision. Assists others to realize and develop their leadership and professional potential.</li><li>Empowering others : Creates an enabling environment where staff can contribute their best and develop their potential.</li><li>Building Trust : Promotes shared values and creates an atmosphere of trust and honesty.</li><li>Strategic thinking and vision : Works strategically to realize the Organization s goals and communicates a clear strategic direction.</li><li>Humility : Leads with humility and shows openness to acknowledging own shortcomings.</li></ul><p></p></section>