26 Catering Intern jobs in Qatar

Role:

- manage the food and beverage provision for functions and events
- supervise catering and waiting staff at functions
- plan menus in consultation with chefs
- recruit and train permanent and casual staff
- organise, lead and motivate the catering team
- plan staff shifts
- ensure health and safety regulations are strictly observed
- budget and establish financial targets and forecasts
- monitor the quality of the product and service provided
- keep financial and administrative records
- manage the payroll and monitor spending levels
- maintain stock levels and order new supplies as required
- interact with customers if involved with front of housework
- liaise with suppliers and clients
- negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering)
- ensure compliance with all fire, licensing and employment regulations
- maximise sales and meet profit and financial expectations.
- oversee the management of facilities, such as checking event bookings and allocation of resources and staff
- plan new promotions and initiatives, and contribute to business development
- deal with staffing and client issues
- keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.

Requirements: NOC+ QID+CV with at least 2-years experience in Qatar.

**(FEMALE ONLY)**

**Job Types**: Full-time, Contract
Contract length: 24 months

**Salary**: QAR3,500.00 per month

Ability to commute/relocate:

- Doha: Reliably commute or planning to relocate before starting work (required)

Job Objective : The Chief cook is responsible for leading the culinary operations of a catering service of a particular department. This includes menu development, food preparation, team supervision, ensuring high-quality food standards, and maintaining a safe and clean kitchen. The Chief Chef will work closely with the Executive Chef / Site Manager and others to ensure a seamless culinary experience.

Duties & Responsibilities:

• Plan, create, and execute menus tailored to specific events and client requirements.
• Supervise and coordinate all kitchen staff, including chefs, prep cooks, and dishwashers.
• Ensure food is prepared and presented in accordance with industry and company standards.
• Oversee all kitchen operations, including inventory management, food cost control, and compliance with health and safety regulations.
• Lead and mentor a diverse kitchen team, fostering an environment of collaboration, skill development, and culinary excellence.
• Conduct quality checks on all food items before serving, guaranteeing that taste, presentation, and temperature meet the highest standards.
• Coordinate, supervise and direct all aspects regarding the culinary operations, in the F&B department while maintaining profitable operations and high quality products.
• Ensure compliance with all health and sanitation regulations in order to maintain all licenses in good standing.
• Ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality and presentation. .
• Maintenance and control of kitchen inventory, ordering and receiving of needed product.
• Ensure effective cost control by utilizing proper scheduling, minimization of waste and food allocation techniques.
• Tracking event food costs and assist in development of departmental budgets.

Desired Candidate Profile

• Culinary diploma or relevant certification preferred.
• Minimum eight years of experience working for catering companies / restaurant / hotels or similar
• Strong leadership, organizational, and time management skills.
• Excellent knowledge of food safety - HACCP and sanitation regulations.
• Ability to work under pressure and meet tight deadlines.

Employment Type

Full Time

Company Industry

• Restaurants
• Catering
• Food Services

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Sous Chef
• Chief Cook
• Chef
• Head Chef
• Catering
• HACCP
• CDP

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at

People Looking for Chief Cook Jobs also searched

Teyseer Services Company is one of the leading service provider in Hospitality and Facilities Management in Qatar. Teyseer Services Company was established in 1987, and has been growing rapidly ever since, regularly meeting its business objectives and keeping customers satisfied by enhancing their Operations efficiency and productivity. Today we take pride in leading the industry in Qatar, providing tailor-made services to clients in the Oil and Gas sector, Educational Institutions, Hospitals, Remote Site locations, Construction projects and workplaces.

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Job Objective

: The Chief cook is responsible for leading the culinary operations of a catering service of a particular department. This includes menu development, food preparation, team supervision, ensuring high-quality food standards, and maintaining a safe and clean kitchen. The Chief Chef will work closely with the Executive Chef / Site Manager and others to ensure a seamless culinary experience. Duties & Responsibilities: Plan, create, and execute menus tailored to specific events and client requirements. Supervise and coordinate all kitchen staff, including chefs, prep cooks, and dishwashers. Ensure food is prepared and presented in accordance with industry and company standards. Oversee all kitchen operations, including inventory management, food cost control, and compliance with health and safety regulations. Lead and mentor a diverse kitchen team, fostering an environment of collaboration, skill development, and culinary excellence. Conduct quality checks on all food items before serving, guaranteeing that taste, presentation, and temperature meet the highest standards. Coordinate, supervise and direct all aspects regarding the culinary operations, in the F&B department while maintaining profitable operations and high quality products. Ensure compliance with all health and sanitation regulations in order to maintain all licenses in good standing. Ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality and presentation. . Maintenance and control of kitchen inventory, ordering and receiving of needed product. Ensure effective cost control by utilizing proper scheduling, minimization of waste and food allocation techniques. Tracking event food costs and assist in development of departmental budgets. Desired Candidate Profile Culinary diploma or relevant certification preferred. Minimum eight years of experience working for catering companies / restaurant / hotels or similar Strong leadership, organizational, and time management skills. Excellent knowledge of food safety - HACCP and sanitation regulations. Ability to work under pressure and meet tight deadlines. Employment Type Full Time

Company Industry Restaurants Catering Food Services Department / Functional Area Chefs F&B Front Desk Keywords Sous Chef Chief Cook Chef Head Chef Catering HACCP CDP Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at People Looking for Chief Cook Jobs also searched

Teyseer Services Company is one of the leading service provider in Hospitality and Facilities Management in Qatar. Teyseer Services Company was established in 1987, and has been growing rapidly ever since, regularly meeting its business objectives and keeping customers satisfied by enhancing their Operations efficiency and productivity. Today we take pride in leading the industry in Qatar, providing tailor-made services to clients in the Oil and Gas sector, Educational Institutions, Hospitals, Remote Site locations, Construction projects and workplaces.

#J-18808-Ljbffr

* Maintain good client relationship by meeting customer satisfaction with high standard of food services.

*In Charge of the planning and managing all the needs for events and catering services outside the Company.

*Overseeing staffs, coordination of food preparation and presentation, managing inventory and providing excellent customer service to guests and clients.

*Maintained high level of customer satisfaction.

*Hiring, training supervising and motivating Catering Staffs.

*Keeping budgets and maintaining financial and administrative records concerning Catering.

*With strong interpersonal skills and high level of motivation.

**Job Types**: Full-time, Contract
Contract length: 36 months

**Salary**: Up to QAR4,000.00 per month

Ability to commute/relocate:

- Doha: Reliably commute or willing to relocate with an employer-provided relocation package (required)

Application Question(s):

- With valid QID inside Qatar

**Experience**:

- Catering Services: 1 year (preferred)

**Language**:

- Arabic (preferred)

**Job Number** 23084608

**Job Category** Sales & Marketing

**Location** JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Assists the property’s Banquets/Catering Department in the property's reactive and proactive sales efforts with a focus on group and catering accounts. The position contributes to achieving revenue goals and the financial performance of the department. Assists in implementing the brand’s service strategy and applicable brand initiatives in all aspects of the sales process. Position supports the administrative processes associated with the pre-event and post-event phases of an event and the associated transitions between all event phases. Assists the seamless turnover from sales to operations and back to sales while consistently delivering a high level of service. Ensures the team maximizes revenue opportunities by up-selling and accurately forecasting (catering and group rooms) all events.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 2 years experience in the sales and marketing, guest services, front desk, or related professional area.

OR
- 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required.

**CORE WORK ACTIVITIES**

**Maximizing Revenue & Managing Profitability**
- Solicits/books local catering business and develops group business.
- Assists in completing and distributing catering sales revenue and operation budgets and revenue forecasting.
- Tracks booking goals on a weekly basis and compiles incentive reports for distribution to catering leaders.
- Ensures that booking guidelines are followed and that catering leaders are maximizing space and revenue.
- Supports management team in creating and implementing a catering sales/marketing plan addressing revenue, customers and market.

**Managing Sales Activities**
- Assists with selling, implementation and follow-through of catering promotions.
- Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
- Sells menu items, beverages, wines, and facilities including destination services, business center, and audio-visual services.
- Demonstrates knowledge and proficiency of how and when to impose deadlines and delegate tasks.
- Ensures catering leaders are generating lost business reports.
- Manages the catering sales efforts for the property including local and group/catering business.
- Distributes catering and group contracts before group arrival.
- Understands competitor offerings and effectively sells against them.

**Providing Exceptional Customer Service**
- Interacts effectively with guests/clients, sales and kitchen, vendors, competitors, local community, catering associations and other property departments in order to ensure guest satisfaction.
- Supports company’s customer service standards and property’s brand standards.
- Participates in and practices daily service basics of the brand.
- Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
- Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.
- Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.
- Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

**Marriott Hotels**, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

**JW Marriott **is part of Marriott International's luxury portfolio and consists of more than 80 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. It’s as simple as that. Our h

Company Description

#BeLimitless

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS

Job Description

Scope and Objectives

This position assists with the sales process maximizing hotel revenue and profitability aiming at achieving outside catering revenue goals, guest satisfaction and the financial performance. Responsible for prospecting and maintaining existing catering relationships to generate future business and servicing all catering pieces of business, with an emphasis on outside catering and assisting the team in other areas as and when required.

Focuses on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.

Maintains a productive relationship with the Proactive Sales Team and Operations. Responsible for effective business processes with all sales related channels. Manages all outside catering enquiries, negotiating /contracting upsell, as well as site visits.

Primary Responsibilities

Managing Sales Activities

1. Acts in line with hotel sales efforts for the hotel related to outside catering business.
2. Qualifies new business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 8 hours of receiving enquiry.
3. Enters every new lead in Delphi.
4. Accurately forecasts catering revenues for every lead.
5. Utilizes the standard template for proposals, ensures sales process follows the handling guidelines.
6. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.
7. Closes the best opportunities for the hotel based on market conditions and hotel needs.
8. Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work.
9. Delivers site inspections in a methodical fashion adhering to the core standards.
10. Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings.
11. Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence).
12. Documents Contracts/Agreements for all events, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO’s, vouchers, etc.).
13. Ensures knowledge and understanding of Delphi system, and keeps up with any updates in the system.
14. Identifies operational limitations to be able to deliver according to what was promised.
15. Assists with selling and following-through on catering promotions.
16. Greets customer during the event phase and hands-off to the Event Operations team for the execution of details.
17. Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy.
18. Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill.
19. Responsible for Rewarding ALL Meeting Planner points posting upon completion of Eligibility Verification.
20. Responsible for event actualization in Delphi.
21. Uses his/her judgment to integrate current trends in event management and event design.
22. Solicits feedback from the property departments to identify areas for improvement to enhance the Event Planner’s and guests’ experience.
23. Adheres to all standards, policies, and procedures.

Maximizing Revenue & Managing Profitability

1. Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Conducts competition check twice a year.
2. Maximizes revenue by up-selling packages and creative food and beverage offerings.
3. Gains understanding of the hotel’s primary target customer and service expectations.
4. Identifies and implements process improvements and best practices.
5. Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business.
6. Works with Cluster Director of Conference Services and Events and Sales Team to implement sales initiatives to stimulate new leads.

Building Successful Relationships

1. Works collaboratively with property Sales and Marketing colleagues, as well as other hotel departments to ensure sales efforts are coordinated, complementary and not duplicative.
2. Works with the management team to create and implement a catering sales plan addressing revenue, customers and market.
3. Works with the property’s Food and Beverage team to develop menus that drive sales.
4. Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction.

Providing Exceptional Customer Service

1. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event.
2. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Accor.
3. Monitors the effective resolution of guest issues that arise as a result of the sales process and channelling issues to property leadership and/or other appropriate stakeholders.
4. Serves as a link to introduce client to banquet contact.

Qualifications

Profile

Education and Experience

• High school diploma or GED; 2 years of experience in the event management or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2-year experience in the event management, food and beverage, sales and marketing, or related professional area preferred.

#J-18808-Ljbffr

Bachelor of Business Administration(Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Description

Scope and Objectives

This position assists with the sales process maximizing hotel revenue and profitability aiming at achieving outside catering revenue goals, guest satisfaction and the financial performance. Responsible for prospecting and maintaining existing catering relationships to generate future business and servicing all catering pieces of business, with an emphasis on outside catering and assisting the team in other areas as and when required.

Focuses on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.

Maintains a productive relationship with the Proactive Sales Team and Operations. Responsible for effective business processes with all sales related channels. Manages all outside catering enquiries, negotiating /contracting upsell, as well as site visits.

Primary Responsibilities

• Acts in line with hotel sales efforts for the hotel related to outside catering business.
• Qualifies new business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 8 hours of receiving enquiry.
• Enters every new lead in Delphi.
• Accurately forecasts catering revenues for every lead.
• Utilizes the standard template for proposals, ensures sales process follows the handling guidelines.
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.
• Closes the best opportunities for the hotel based on market conditions and hotel needs.
• Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work.
• Delivers site inspections in a methodical fashion adhering to the core standards.
• Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings.
• Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence).
• Documents Contracts/Agreements for all events, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO s, vouchers, etc.).
• Ensures knowledge and understanding of Delphi system, and keeps up with any updates in the system.
• Identifies operational limitations to be able to deliver according to what was promised.
• Assists with selling and following-through on catering promotions.
• Greets customer during the event phase and hands-off to the Event Operations team for the execution of details.
• Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy.
• Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill.
• Responsible for Rewarding ALL Meeting Planner points posting upon completion of Eligibility Verification.
• Responsible for event actualization in Delphi.
• Uses his/her judgment to integrate current trends in event management and event design.
• Solicits feedback from the property departments to identify areas for improvement to enhance the Event Planner s and guests experience.
• Adheres to all standards, policies, and procedures.
• Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Conducts competition check twice a year.
• Maximizes revenue by up-selling packages and creative food and beverage offerings.
• Gains understanding of the hotel s primary target customer and service expectations.
• Identifies and implements process improvements and best practices.
• Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business.
• Works with Cluster Director of Conference Services and Events and Sales Team to implement sales initiatives to stimulate new leads.

Building Successful Relationships

• Works collaboratively with property Sales and Marketing colleagues, as well as other hotel departments to ensure sales efforts are coordinated, complementary and not duplicative.
• Works with the management team to create and implement a catering sales plan addressing revenue, customers and market.
• Works with the property s Food and Beverage team to develop menus that drive sales.
• Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction.

Providing Exceptional Customer Service

• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event.
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Accor.
• Monitors the effective resolution of guest issues that arise as a result of the sales process and channelling issues to property leadership and/or other appropriate stakeholders.
• Serves as a link to introduce client to banquet contact.

Qualifications

Profile

Education and Experience

• High school diploma or GED; 2 years of experience in the event management or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2-year experience in the event management, food and beverage, sales and marketing, or related professional area preferred.

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at

RAFFLES

We are much more than a world leader. We are 240,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,100 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making “Feel Welcome” resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels' 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

Our Brands include:

-Raffles
-Fairmont
-Sofitel
-MGallery
-Grand Mercure
-Pullman
-Swissôtel
-Novotel
-Suite Novotel
-Mercure
-Thalassa sea & spa
-Adagio
-ibis
-ibis Styles
-ibis budget
-HotelF1

#J-18808-Ljbffr

Company Description #BeLimitless We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS

Job Description Scope and Objectives This position assists with the sales process maximizing hotel revenue and profitability aiming at achieving outside catering revenue goals, guest satisfaction and the financial performance. Responsible for prospecting and maintaining existing catering relationships to generate future business and servicing all catering pieces of business, with an emphasis on outside catering and assisting the team in other areas as and when required. Focuses on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals. Maintains a productive relationship with the Proactive Sales Team and Operations. Responsible for effective business processes with all sales related channels. Manages all outside catering enquiries, negotiating /contracting upsell, as well as site visits. Primary Responsibilities Managing Sales Activities Acts in line with hotel sales efforts for the hotel related to outside catering business. Qualifies new business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 8 hours of receiving enquiry. Enters every new lead in Delphi. Accurately forecasts catering revenues for every lead. Utilizes the standard template for proposals, ensures sales process follows the handling guidelines. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. Closes the best opportunities for the hotel based on market conditions and hotel needs. Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work. Delivers site inspections in a methodical fashion adhering to the core standards. Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings. Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence). Documents Contracts/Agreements for all events, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO’s, vouchers, etc.). Ensures knowledge and understanding of Delphi system, and keeps up with any updates in the system. Identifies operational limitations to be able to deliver according to what was promised. Assists with selling and following-through on catering promotions. Greets customer during the event phase and hands-off to the Event Operations team for the execution of details. Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy. Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill. Responsible for Rewarding ALL Meeting Planner points posting upon completion of Eligibility Verification. Responsible for event actualization in Delphi. Uses his/her judgment to integrate current trends in event management and event design. Solicits feedback from the property departments to identify areas for improvement to enhance the Event Planner’s and guests’ experience. Adheres to all standards, policies, and procedures. Maximizing Revenue & Managing Profitability Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Conducts competition check twice a year. Maximizes revenue by up-selling packages and creative food and beverage offerings. Gains understanding of the hotel’s primary target customer and service expectations. Identifies and implements process improvements and best practices. Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business. Works with Cluster Director of Conference Services and Events and Sales Team to implement sales initiatives to stimulate new leads. Building Successful Relationships Works collaboratively with property Sales and Marketing colleagues, as well as other hotel departments to ensure sales efforts are coordinated, complementary and not duplicative. Works with the management team to create and implement a catering sales plan addressing revenue, customers and market. Works with the property’s Food and Beverage team to develop menus that drive sales. Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction. Providing Exceptional Customer Service Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Accor. Monitors the effective resolution of guest issues that arise as a result of the sales process and channelling issues to property leadership and/or other appropriate stakeholders. Serves as a link to introduce client to banquet contact.

Qualifications Profile Education and Experience High school diploma or GED; 2 years of experience in the event management or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2-year experience in the event management, food and beverage, sales and marketing, or related professional area preferred.

#J-18808-Ljbffr

Bachelor of Business Administration(Management) Nationality Any Nationality Vacancy 1 Vacancy Job Description Job Description Scope and Objectives This position assists with the sales process maximizing hotel revenue and profitability aiming at achieving outside catering revenue goals, guest satisfaction and the financial performance. Responsible for prospecting and maintaining existing catering relationships to generate future business and servicing all catering pieces of business, with an emphasis on outside catering and assisting the team in other areas as and when required. Focuses on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals. Maintains a productive relationship with the Proactive Sales Team and Operations. Responsible for effective business processes with all sales related channels. Manages all outside catering enquiries, negotiating /contracting upsell, as well as site visits. Primary Responsibilities Acts in line with hotel sales efforts for the hotel related to outside catering business. Qualifies new business leads and responds to incoming catering opportunities for the hotel. Standard response time is within 8 hours of receiving enquiry. Enters every new lead in Delphi. Accurately forecasts catering revenues for every lead. Utilizes the standard template for proposals, ensures sales process follows the handling guidelines. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. Closes the best opportunities for the hotel based on market conditions and hotel needs. Requests quotations from external selected suppliers (when and if needed) to provide a comprehensive quote according to the scope of work. Delivers site inspections in a methodical fashion adhering to the core standards. Hosts entertainments regularly building and strengthening relationships with existing and new customers to enable future bookings. Executes and supports the operational aspects of business booked (e.g., generating and filing proposal, contract, customer correspondence). Documents Contracts/Agreements for all events, following processes and procedures. Maintains files with all required information and/or documentation pre/post events (initial request, proposal, relevant information, signed contract, BEO s, vouchers, etc.). Ensures knowledge and understanding of Delphi system, and keeps up with any updates in the system. Identifies operational limitations to be able to deliver according to what was promised. Assists with selling and following-through on catering promotions. Greets customer during the event phase and hands-off to the Event Operations team for the execution of details. Ensures that events progress seamlessly by following established procedures, collaborating with other associates, and ensuring accuracy. Ensures billing accuracy and conducts bill reviews with the clients prior to processing the final bill. Responsible for Rewarding ALL Meeting Planner points posting upon completion of Eligibility Verification. Responsible for event actualization in Delphi. Uses his/her judgment to integrate current trends in event management and event design. Solicits feedback from the property departments to identify areas for improvement to enhance the Event Planner s and guests experience. Adheres to all standards, policies, and procedures. Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Conducts competition check twice a year. Maximizes revenue by up-selling packages and creative food and beverage offerings. Gains understanding of the hotel s primary target customer and service expectations. Identifies and implements process improvements and best practices. Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business. Works with Cluster Director of Conference Services and Events and Sales Team to implement sales initiatives to stimulate new leads. Building Successful Relationships Works collaboratively with property Sales and Marketing colleagues, as well as other hotel departments to ensure sales efforts are coordinated, complementary and not duplicative. Works with the management team to create and implement a catering sales plan addressing revenue, customers and market. Works with the property s Food and Beverage team to develop menus that drive sales. Interacts effectively with vendors, competitors, local community, and other hotel departments (including Sales, Kitchen and Events) in order to ensure guest satisfaction. Providing Exceptional Customer Service Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction with the service/program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Accor. Monitors the effective resolution of guest issues that arise as a result of the sales process and channelling issues to property leadership and/or other appropriate stakeholders. Serves as a link to introduce client to banquet contact. Qualifications

Profile Education and Experience High school diploma or GED; 2 years of experience in the event management or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2-year experience in the event management, food and beverage, sales and marketing, or related professional area preferred. Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at RAFFLES We are much more than a world leader. We are 240,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,100 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making “Feel Welcome” resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels' 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

Our Brands include:

-Raffles -Fairmont -Sofitel -MGallery -Grand Mercure -Pullman -Swissôtel -Novotel -Suite Novotel -Mercure -Thalassa sea & spa -Adagio -ibis -ibis Styles -ibis budget -HotelF1

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