77 Director Assistant jobs in Qatar

The Assistant Director of Engineering supports the Director of Engineering in overseeing all aspects of engineering and maintenance operations across the dual-branded luxury properties : Raffles Doha and Fairmont Doha. This position plays a critical role in ensuring operational efficiency, life safety, sustainability, preventive maintenance, and energy conservation while maintaining world-class standards befitting the Raffles and Fairmont brands. The Assistant Director leads a multidisciplinary engineering team, manages capital projects, and coordinates with all departments to support seamless luxury guest experiences.

Key Responsibilities :

Operational Leadership :

Assist in planning, organizing, and directing engineering operations to ensure the safety, comfort, and satisfaction of guests and team members.

Supervise and support Engineering Managers, Shift Engineers, and Technicians in daily operations.

Oversee the maintenance and upkeep of building systems including HVAC, plumbing, electrical, fire & life safety systems, vertical transportation, and ELV systems.

Preventive & Corrective Maintenance :

Manage and monitor preventive maintenance schedules using a Computerized Maintenance Management System (CMMS).

Conduct regular inspections of hotel facilities to ensure safety, operational efficiency, and compliance with brand standards.

Implement and oversee effective breakdown maintenance response procedures.

Project & Asset Management :

Support the Director of Engineering in planning and executing capital projects, renovations, and technical upgrades.

Coordinate with contractors, consultants, and suppliers for project execution, ensuring compliance with specifications, timelines, and budgets.

Maintain accurate documentation of engineering systems, warranties, and asset inventories.

Energy Management & Sustainability :

Implement energy conservation programs and monitor energy, water, and fuel consumption metrics.

Promote sustainable practices in alignment with Accor’s Planet 21 and brand-specific sustainability initiatives.

Recommend and implement improvements to reduce operational costs and carbon footprint.

Safety, Compliance & Regulatory :

Ensure all statutory and regulatory requirements are met in relation to fire safety, water treatment, electrical compliance, pressure vessels, and elevators.

Maintain up-to-date safety logs and documentation in accordance with local authorities and international standards.

Lead emergency response protocols including fire drills and life safety inspections.

Team Management & Development :

Recruit, train, and mentor engineering team members to promote a culture of excellence, accountability, and continuous improvement.

Conduct performance appraisals and foster cross-training within the department.

Ensure effective scheduling, team productivity, and positive work morale.

Work closely with Rooms, Housekeeping, F&B, and Events teams to respond promptly to guest concerns or service requests related to facilities.

Ensure engineering support for VIP stays, large events, and special operations.

Uphold a high standard of guest engagement and property presentation.

Qualifications

Requirements & Qualifications :

Education : Bachelor's Degree in Mechanical, Electrical, or Civil Engineering. Professional certification (e.g., PMP, LEED, NEBOSH) is an asset.

Experience : Minimum 8-10 years of experience in hotel engineering, with at least 3 years in a senior leadership role in a luxury or large-scale hospitality environment.

Skills :

Strong technical knowledge of hotel MEP systems, HVAC, BMS, and building automation.

Solid understanding of life safety systems and local Qatari regulations.

Proven project management, budgeting, and cost-control abilities.

Excellent leadership, communication, and interpersonal skills.

Ability to work under pressure, manage crises, and make sound decisions.

Proficient in Microsoft Office, AutoCAD, and CMMS platforms.

Director Of Engineering • Doha, Doha Municipality, Qatar

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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

Position Summary:

The Assistant Director of Engineering supports the Director of Engineering in overseeing all aspects of engineering and maintenance operations across the dual-branded luxury properties: Raffles Doha and Fairmont Doha. This position plays a critical role in ensuring operational efficiency, life safety, sustainability, preventive maintenance, and energy conservation while maintaining world-class standards befitting the Raffles and Fairmont brands. The Assistant Director leads a multidisciplinary engineering team, manages capital projects, and coordinates with all departments to support seamless luxury guest experiences.

Key Responsibilities

Operational Leadership:

Assist in planning, organizing, and directing engineering operations to ensure the safety, comfort, and satisfaction of guests and team members. Supervise and support Engineering Managers, Shift Engineers, and Technicians in daily operations. Oversee the maintenance and upkeep of building systems including HVAC, plumbing, electrical, fire & life safety systems, vertical transportation, and ELV systems.

Preventive & Corrective Maintenance

Manage and monitor preventive maintenance schedules using a Computerized Maintenance Management System (CMMS). Conduct regular inspections of hotel facilities to ensure safety, operational efficiency, and compliance with brand standards. Implement and oversee effective breakdown maintenance response procedures.

Project & Asset Management

Support the Director of Engineering in planning and executing capital projects, renovations, and technical upgrades. Coordinate with contractors, consultants, and suppliers for project execution, ensuring compliance with specifications, timelines, and budgets. Maintain accurate documentation of engineering systems, warranties, and asset inventories.

Energy Management & Sustainability

Implement energy conservation programs and monitor energy, water, and fuel consumption metrics. Promote sustainable practices in alignment with Accor’s Planet 21 and brand-specific sustainability initiatives. Recommend and implement improvements to reduce operational costs and carbon footprint.

Safety, Compliance & Regulatory

Ensure all statutory and regulatory requirements are met in relation to fire safety, water treatment, electrical compliance, pressure vessels, and elevators. Maintain up-to-date safety logs and documentation in accordance with local authorities and international standards. Lead emergency response protocols including fire drills and life safety inspections.

Team Management & Development

Recruit, train, and mentor engineering team members to promote a culture of excellence, accountability, and continuous improvement. Conduct performance appraisals and foster cross-training within the department. Ensure effective scheduling, team productivity, and positive work morale.

Collaboration & Guest Focus

Work closely with Rooms, Housekeeping, F&B, and Events teams to respond promptly to guest concerns or service requests related to facilities. Ensure engineering support for VIP stays, large events, and special operations. Uphold a high standard of guest engagement and property presentation.

Qualifications

Requirements & Qualifications:

Education: Bachelor's Degree in Mechanical, Electrical, or Civil Engineering. Professional certification (e.g., PMP, LEED, NEBOSH) is an asset. Experience: Minimum 8-10 years of experience in hotel engineering, with at least 3 years in a senior leadership role in a luxury or large-scale hospitality environment. Skills: Strong technical knowledge of hotel MEP systems, HVAC, BMS, and building automation. Solid understanding of life safety systems and local Qatari regulations. Proven project management, budgeting, and cost-control abilities. Excellent leadership, communication, and interpersonal skills. Ability to work under pressure, manage crises, and make sound decisions. Proficient in Microsoft Office, AutoCAD, and CMMS platforms.

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The Assistant Director of Engineering supports the Director of Engineering in overseeing all aspects of engineering and maintenance operations across the dual-branded luxury properties : Raffles Doha and Fairmont Doha. This position plays a critical role in ensuring operational efficiency, life safety, sustainability, preventive maintenance, and energy conservation while maintaining world-class standards befitting the Raffles and Fairmont brands. The Assistant Director leads a multidisciplinary engineering team, manages capital projects, and coordinates with all departments to support seamless luxury guest experiences. Key Responsibilities : Operational Leadership : Assist in planning, organizing, and directing engineering operations to ensure the safety, comfort, and satisfaction of guests and team members. Supervise and support Engineering Managers, Shift Engineers, and Technicians in daily operations. Oversee the maintenance and upkeep of building systems including HVAC, plumbing, electrical, fire & life safety systems, vertical transportation, and ELV systems. Preventive & Corrective Maintenance : Manage and monitor preventive maintenance schedules using a Computerized Maintenance Management System (CMMS). Conduct regular inspections of hotel facilities to ensure safety, operational efficiency, and compliance with brand standards. Implement and oversee effective breakdown maintenance response procedures. Project & Asset Management : Support the Director of Engineering in planning and executing capital projects, renovations, and technical upgrades. Coordinate with contractors, consultants, and suppliers for project execution, ensuring compliance with specifications, timelines, and budgets. Maintain accurate documentation of engineering systems, warranties, and asset inventories. Energy Management & Sustainability : Implement energy conservation programs and monitor energy, water, and fuel consumption metrics. Promote sustainable practices in alignment with Accor’s Planet 21 and brand-specific sustainability initiatives. Recommend and implement improvements to reduce operational costs and carbon footprint. Safety, Compliance & Regulatory : Ensure all statutory and regulatory requirements are met in relation to fire safety, water treatment, electrical compliance, pressure vessels, and elevators. Maintain up-to-date safety logs and documentation in accordance with local authorities and international standards. Lead emergency response protocols including fire drills and life safety inspections. Team Management & Development : Recruit, train, and mentor engineering team members to promote a culture of excellence, accountability, and continuous improvement. Conduct performance appraisals and foster cross-training within the department. Ensure effective scheduling, team productivity, and positive work morale. Work closely with Rooms, Housekeeping, F&B, and Events teams to respond promptly to guest concerns or service requests related to facilities. Ensure engineering support for VIP stays, large events, and special operations. Uphold a high standard of guest engagement and property presentation. Qualifications Requirements & Qualifications : Education :

Bachelor's Degree in Mechanical, Electrical, or Civil Engineering. Professional certification (e.g., PMP, LEED, NEBOSH) is an asset. Experience :

Minimum 8-10 years of experience in hotel engineering, with at least 3 years in a senior leadership role in a luxury or large-scale hospitality environment. Skills : Strong technical knowledge of hotel MEP systems, HVAC, BMS, and building automation. Solid understanding of life safety systems and local Qatari regulations. Proven project management, budgeting, and cost-control abilities. Excellent leadership, communication, and interpersonal skills. Ability to work under pressure, manage crises, and make sound decisions. Proficient in Microsoft Office, AutoCAD, and CMMS platforms. Director Of Engineering • Doha, Doha Municipality, Qatar

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About Us
Ooredoo is a dynamic global Telecommunications player operating in 10 countries serving more than 138 million customers. Ooredoo Qatar employs approximately 1,600 people driving Ooredoo to be the number one choice for world-class communications services in Qatar, and it is a team that you can be part of!About the Business Unit

Ooredoo’s Consumer business unit is a critical part of the company’s first line customer facing activities for all consumer product offerings and has a significant role to play in long term business value creation through product design, achievement of sales revenue, profit and customer satisfaction, as defined in the annual business plans. One of the main pillars of the Ooredoo Qatar’s strategy is Digital Transformation. The most important element of the Digital Transformation is “Transforming the Core”. This means making it easy for customers to find, buy and use our services online. The core focus of this unit is to help the Ooredoo Qatar make it easy for customer to find, buy and use our services online. This means helping them improve their Digital Marketing, Sales and Care skills and execution.

About the Role

This role is responsible for providing strategic and tactical leadership in the areas of Digital Marketing and Digital Channels across Ooredoo Qatar and is responsible for setting the vision, leadership for planning, developing,, implementing and managing the overall digital marketing strategy. Further responsibilities include improving the quality of the online customer experience, ensuring the delivery of an excellent, stimulating and innovative digital experience to all of Ooredoo's customers and prospects. The role will also be managing, guiding and training digital marketers and other marketing positions in the team in order to achieve business goals and objectives.

If you would like to view the full role profile, please click here

About You

12 years' experience in a similar role.

5+ years’ experience as a Senior Manager / Head of Digital Marketing Function in Telecommunications, IT, Financial Service, FMCG and related fields.

**Strategic thinking and foresight**: ability to foresee market changes, dynamism in customer expectations and strategize to guide the Group to live up to those expectations in the fast-evolving digital world.

Responsibilities:
Working close with program director and all program team members to create, develop and evaluate on-air program according to company concept and goals. Ensure day by day operation of broadcasting run well either live or recording.

Requirements:
· Minimum Bachelor Degree any major form reputable university.
· Having minimum 5 years experiences in radio industry (preferably Creative Assistant, Producer, Program Coordinator)
· Having resposibility for all program of a station.
· Mature personality, result driven, strong communication, presentation and negotiation skills with good command of English.

If you’re interested in this position, click apply now button.
Only short listed candidate will be notified.

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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

Job Purpose

The Assistant Banquet Director supports the Director of Banquets in overseeing the banquet and events operations, ensuring exceptional service delivery and operational excellence. This role plays a critical part in executing departmental strategies, driving the performance of the banquet team, and aligning daily operations with the broader vision for guest experience and revenue growth.

Key responsibilities include assisting in the achievement of banquet-specific revenue and profitability goals, maintaining superior standards of service and presentation, supporting cost control and expense management initiatives, and fostering a collaborative, high-performing team culture. The Assistant Banquet Director contributes actively to the recruitment, development, and retention of talented banquet professionals, while encouraging creativity and innovation in event execution and setup. This position ensures operational consistency, guest satisfaction, and the continued success and reputation of the hotel's banquet and events offerings.

OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS

• Supports the strategic direction of the banquet and events division in coordination with the Director of Banquets, Managing Director, Hotel Manager, Executive Assistant Manager – F&B, and Executive Chef.
• Assists in defining and assigning operational responsibilities for banquet setup, service delivery, and post-event follow-up, ensuring clear communication with team members.
• Helps drive financial performance and improve operational efficiency within the banquet department through proactive support and hands-on supervision.
• Contributes to the preparation and monitoring of banquet revenue goals, event forecasts, and expense budgets; provides input and recommends operational adjustments when required.
• Reviews daily and monthly financial performance reports to identify trends and opportunities for improvement, proposing corrective actions to the Director of Banquets.
• Tracks market trends related to banquet offerings, providing recommendations to ensure menu and event styles remain competitive and appealing to guests.
• Oversees banquet inventory control, assists in monthly reconciliations, and ensures accurate tracking of supplies and equipment.
• Works alongside the Executive Assistant Manager – F&B and Executive Chef to support food cost control initiatives specific to banquet operations.
• Coordinates with the Finance Department to help maintain compliance with financial policies, procurement guidelines, and inventory systems.
• Ensures banquet service standards are met at every function, supporting a consistent and high-quality guest experience.
• Conducts daily inspections of banquet venues and back-of-house areas to identify and resolve operational issues promptly.
• Monitors food and beverage quality, presentation, and service standards during banquet events, ensuring consistency and guest satisfaction.
• Promotes creativity and innovation in banquet themes and event setups, contributing to memorable guest experiences.
• Ensures team adherence to hygiene (HACCP/Food Safety), fire safety, and emergency procedures during all event operations.
• Assists in interpreting daily banquet financial summaries and supports data-driven decision-making within the department.
• Facilitates communication between banquet staff and executive leadership by sharing key updates and aligning operational goals.
• Leads or participates in pre-shift briefings, monthly departmental meetings, and event planning sessions to support team coordination.
• Participates in leadership meetings, including Department Head Briefings and P&L reviews, as assigned by the Director of Banquets.
• Monitors and maintains controls over requisitions, purchase orders, and inventory usage for banquet operations.
• Assists in managing food and beverage costs, ensuring alignment with budgetary and profitability targets.
• Interacts with clients and event attendees to gather feedback, support issue resolution, and contribute to guest retention and satisfaction.
• Oversees scheduling of casual labor and reviews banquet overtime requests, ensuring alignment with staffing budgets and operational needs.

MARKETING PLAN AND REVENUE MANAGEMENT

• Collaborates with the Sales & Marketing team to support initiatives that enhance visibility and media exposure of banquet and event services across local and international platforms.
• Assists in preparing accurate forecasts related to banquet and catering financial performance, ensuring alignment with departmental goals.
• Monitors and helps control operational expenses in banquet services, focusing on cost-efficiency while maintaining high service standards and guest satisfaction.
• Partners with the Finance team to regularly review banquet financial results and supports the implementation of corrective actions when performance variances occur.
• Provides input into the development of departmental budgets, forecasts, and capital expenditure (CAPEX) plans for the banquet division.
• Supports the review of monthly P&L statements, contributing data and commentary to the Director of Banquets or Hotel Management team as needed.
• Assists in tracking and evaluating banquet business strategies, monitoring progress toward key performance targets and operational benchmarks.
• Works closely with the Executive Assistant Manager – F&B, Executive Chef, and Hotel leadership to contribute to the annual banquet promotional calendar and menu planning.
• Evaluates current banquet service models and processes, offering suggestions to enhance service efficiency, operational flow, and overall guest experience.
• Contributes to publicity efforts aimed at maintaining and strengthening the banquet department's reputation and market presence.
• Supports the Marketing team in the execution of promotional campaigns and event packages designed to boost banquet sales and bookings.
• Assists the Director of Banquets in staff recruitment, onboarding, and training, while helping oversee task assignments, performance evaluations, recognition programs, and professional conduct within the banquet team.
• Helps resolve guest and employee concerns promptly and in accordance with hotel policies, upholding service excellence and operational professionalism.

Management and Leadership

• Is a mentor and role model

• Brings proactive, innovative thinking with strong knowledge of food & beverage operations and evolving market trends relevant to banquet and event services.
• Provides hands-on leadership by actively supporting banquet operations during key events and service periods to ensure smooth execution and guest satisfaction.
• Supports and motivates the team to consistently uphold service standards through a collaborative leadership approach; facilitates regular team briefings, training sessions, and skills assessments to drive continuous improvement.
• Fosters a positive team culture focused on achieving departmental goals and promoting strong collaboration across all banquet roles.
• Participates in the performance management process by coaching team members, identifying talent for development, and addressing performance concerns promptly and constructively.
• Demonstrates cultural sensitivity and emotional intelligence when supporting team members, ensuring fairness, transparency, and empathy in all interactions.
• Assists in coaching and preparing banquet supervisors and managers for career advancement within a 12–24 month development timeline.
• Monitors colleague performance to ensure adherence to hotel policies, SOPs, and service protocols, taking corrective action where necessary.
• Upholds the highest standards of professional conduct, discipline, and ethical behavior within the department, fostering a respectful and motivated work environment.
• Regularly observes team members' grooming, punctuality, and on-the-job behavior to ensure brand standards are met.
• Collects performance feedback from banquet managers and provides direct input based on personal observation to support staff development and accountability.
• Participates in conducting formal performance appraisals, and, when required, assists with executing disciplinary procedures in accordance with hotel policies.
• Helps maintain a safe and secure environment for both guests and banquet staff during all functions and event operations.
• Supports recruitment activities for the banquet division, helping to identify, interview, and onboard high-potential candidates.
• Ensures all banquet staff consistently adhere to Raffles & Fairmont grooming, hygiene, and presentation standards.

TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM

• Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions
• Ensures that colleagues are aware of hotel rules and regulations
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene
• Follows and monitors departmental training plan and calendar
• Works closely with F&B Departmental Trainer to retain, develop and motivate team members

Qualifications

Profile

Knowledge and Experience

• Bachelor’s Degree in Hospitality Management or a relevant discipline
• 8+ years of experience in luxury hotels or resorts, leading large-capacity banquet events and outside catering services
• Prior work experience in Middle East is essential
• Accustomed to and comfortable with media exposure
• Strong working knowledge of Microsoft Office
• Fluency in English language is required; Due to the nature of the role, fluency in Arabic language is essential
• Thrives in large scale operation and high-volume operation
• Enjoys working in multi-cultural environment

Competencies

• Extrovert, sociable, and avid representing Food & Beverage and the Raffles & Fairmont brands
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders
• Service oriented with an eye for details, passion and innovative for Food & Beverage
• Ability to work effectively and contribute in a team across divisional borders
• Good presentation and influencing skills
• Able to work and thrive within a culturally diverse environment
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative in dynamic environment
• Self-motivated and energetic, able to set priorities
• Flexible and adaptable to different working locations
• Inspiring and people person
• Commitment to professional values – brand conscious
• Visionary - able to lead the team to continuous improvement
• Innovates and sets trends
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride
• Builds strong rapport and coordinated approach

#J-18808-Ljbffr

The Assistant Banquet Director supports the Director of Banquets in overseeing the banquet and events operations, ensuring exceptional service delivery and operational excellence. This role plays a critical part in executing departmental strategies, driving the performance of the banquet team, and aligning daily operations with the broader vision for guest experience and revenue growth.

Key responsibilities include assisting in the achievement of banquet-specific revenue and profitability goals, maintaining superior standards of service and presentation, supporting cost control and expense management initiatives, and fostering a collaborative, high-performing team culture. The Assistant Banquet Director contributes actively to the recruitment, development, and retention of talented banquet professionals, while encouraging creativity and innovation in event execution and setup. This position ensures operational consistency, guest satisfaction, and the continued success and reputation of the hotel's banquet and events offerings.

OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS

• Supports the strategic direction of the banquet and events division in coordination with the Director of Banquets, Managing Director, Hotel Manager, Executive Assistant Manager – F&B, and Executive Chef.
• Assists in defining and assigning operational responsibilities for banquet setup, service delivery, and post-event follow-up, ensuring clear communication with team members.
• Helps drive financial performance and improve operational efficiency within the banquet department through proactive support and hands-on supervision.
• Contributes to the preparation and monitoring of banquet revenue goals, event forecasts, and expense budgets; provides input and recommends operational adjustments when required.
• Reviews daily and monthly financial performance reports to identify trends and opportunities for improvement, proposing corrective actions to the Director of Banquets.
• Tracks market trends related to banquet offerings, providing recommendations to ensure menu and event styles remain competitive and appealing to guests.
• Oversees banquet inventory control, assists in monthly reconciliations, and ensures accurate tracking of supplies and equipment.
• Works alongside the Executive Assistant Manager – F&B and Executive Chef to support food cost control initiatives specific to banquet operations.
• Coordinates with the Finance Department to help maintain compliance with financial policies, procurement guidelines, and inventory systems.
• Ensures banquet service standards are met at every function, supporting a consistent and high-quality guest experience.
• Conducts daily inspections of banquet venues and back-of-house areas to identify and resolve operational issues promptly.
• Monitors food and beverage quality, presentation, and service standards during banquet events, ensuring consistency and guest satisfaction.
• Promotes creativity and innovation in banquet themes and event setups, contributing to memorable guest experiences.
• Ensures team adherence to hygiene (HACCP / Food Safety), fire safety, and emergency procedures during all event operations.
• Assists in interpreting daily banquet financial summaries and supports data-driven decision-making within the department.
• Facilitates communication between banquet staff and executive leadership by sharing key updates and aligning operational goals.
• Leads or participates in pre-shift briefings, monthly departmental meetings, and event planning sessions to support team coordination.
• Participates in leadership meetings, including Department Head Briefings and P&L reviews, as assigned by the Director of Banquets.
• Monitors and maintains controls over requisitions, purchase orders, and inventory usage for banquet operations.
• Assists in managing food and beverage costs, ensuring alignment with budgetary and profitability targets.
• Interacts with clients and event attendees to gather feedback, support issue resolution, and contribute to guest retention and satisfaction.
• Oversees scheduling of casual labor and reviews banquet overtime requests, ensuring alignment with staffing budgets and operational needs.

MARKETING PLAN AND REVENUE MANAGEMENT

• Collaborates with the Sales & Marketing team to support initiatives that enhance visibility and media exposure of banquet and event services across local and international platforms.
• Assists in preparing accurate forecasts related to banquet and catering financial performance, ensuring alignment with departmental goals.
• Monitors and helps control operational expenses in banquet services, focusing on cost-efficiency while maintaining high service standards and guest satisfaction.
• Partners with the Finance team to regularly review banquet financial results and supports the implementation of corrective actions when performance variances occur.
• Provides input into the development of departmental budgets, forecasts, and capital expenditure (CAPEX) plans for the banquet division.
• Supports the review of monthly P&L statements, contributing data and commentary to the Director of Banquets or Hotel Management team as needed.
• Assists in tracking and evaluating banquet business strategies, monitoring progress toward key performance targets and operational benchmarks.
• Works closely with the Executive Assistant Manager – F&B, Executive Chef, and Hotel leadership to contribute to the annual banquet promotional calendar and menu planning.
• Evaluates current banquet service models and processes, offering suggestions to enhance service efficiency, operational flow, and overall guest experience.
• Contributes to publicity efforts aimed at maintaining and strengthening the banquet department's reputation and market presence.
• Supports the Marketing team in the execution of promotional campaigns and event packages designed to boost banquet sales and bookings.
• Assists the Director of Banquets in staff recruitment, onboarding, and training, while helping oversee task assignments, performance evaluations, recognition programs, and professional conduct within the banquet team.
• Helps resolve guest and employee concerns promptly and in accordance with hotel policies, upholding service excellence and operational professionalism.

Management and Leadership

• Is a mentor and role model
• Brings proactive, innovative thinking with strong knowledge of food & beverage operations and evolving market trends relevant to banquet and event services.
• Provides hands-on leadership by actively supporting banquet operations during key events and service periods to ensure smooth execution and guest satisfaction.
• Supports and motivates the team to consistently uphold service standards through a collaborative leadership approach; facilitates regular team briefings, training sessions, and skills assessments to drive continuous improvement.
• Fosters a positive team culture focused on achieving departmental goals and promoting strong collaboration across all banquet roles.
• Participates in the performance management process by coaching team members, identifying talent for development, and addressing performance concerns promptly and constructively.
• Demonstrates cultural sensitivity and emotional intelligence when supporting team members, ensuring fairness, transparency, and empathy in all interactions.
• Assists in coaching and preparing banquet supervisors and managers for career advancement within a 12–24 month development timeline.
• Monitors colleague performance to ensure adherence to hotel policies, SOPs, and service protocols, taking corrective action where necessary.
• Upholds the highest standards of professional conduct, discipline, and ethical behavior within the department, fostering a respectful and motivated work environment.
• Regularly observes team members' grooming, punctuality, and on-the-job behavior to ensure brand standards are met.
• Collects performance feedback from banquet managers and provides direct input based on personal observation to support staff development and accountability.
• Participates in conducting formal performance appraisals, and, when required, assists with executing disciplinary procedures in accordance with hotel policies.
• Helps maintain a safe and secure environment for both guests and banquet staff during all functions and event operations.
• Supports recruitment activities for the banquet division, helping to identify, interview, and onboard high-potential candidates.
• Ensures all banquet staff consistently adhere to Raffles & Fairmont grooming, hygiene, and presentation standards.

TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM

• Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions
• Ensures that colleagues are aware of hotel rules and regulations
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene
• Follows and monitors departmental training plan and calendar
• Works closely with F&B Departmental Trainer to retain, develop and motivate team members

Qualifications

Profile

Knowledge and Experience

• Bachelor’s Degree in Hospitality Management or a relevant discipline
• 8+ years of experience in luxury hotels or resorts, leading large-capacity banquet events and outside catering services
• Prior work experience in Middle East is essential
• Accustomed to and comfortable with media exposure
• Strong working knowledge of Microsoft Office
• Fluency in English language is required; Due to the nature of the role, fluency in Arabic language is essential
• Thrives in large scale operation and high-volume operation
• Enjoys working in multi-cultural environment
• Extrovert, sociable, and avid representing Food & Beverage and the Raffles & Fairmont brands
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders
• Service oriented with an eye for details, passion and innovative for Food & Beverage
• Ability to work effectively and contribute in a team across divisional borders
• Good presentation and influencing skills
• Able to work and thrive within a culturally diverse environment
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative in dynamic environment
• Self-motivated and energetic, able to set priorities
• Flexible and adaptable to different working locations
• Inspiring and people person
• Commitment to professional values – brand conscious
• Visionary - able to lead the team to continuous improvement
• Innovates and sets trends
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride
• Builds strong rapport and coordinated approach

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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

Job Purpose

The Assistant Banquet Director supports the Director of Banquets in overseeing the banquet and events operations, ensuring exceptional service delivery and operational excellence. This role plays a critical part in executing departmental strategies, driving the performance of the banquet team, and aligning daily operations with the broader vision for guest experience and revenue growth.

Key responsibilities include assisting in the achievement of banquet-specific revenue and profitability goals, maintaining superior standards of service and presentation, supporting cost control and expense management initiatives, and fostering a collaborative, high-performing team culture. The Assistant Banquet Director contributes actively to the recruitment, development, and retention of talented banquet professionals, while encouraging creativity and innovation in event execution and setup. This position ensures operational consistency, guest satisfaction, and the continued success and reputation of the hotel's banquet and events offerings.

OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS

• Supports the strategic direction of the banquet and events division in coordination with the Director of Banquets, Managing Director, Hotel Manager, Executive Assistant Manager – F&B, and Executive Chef.
• Assists in defining and assigning operational responsibilities for banquet setup, service delivery, and post-event follow-up, ensuring clear communication with team members.
• Helps drive financial performance and improve operational efficiency within the banquet department through proactive support and hands-on supervision.
• Contributes to the preparation and monitoring of banquet revenue goals, event forecasts, and expense budgets; provides input and recommends operational adjustments when required.
• Reviews daily and monthly financial performance reports to identify trends and opportunities for improvement, proposing corrective actions to the Director of Banquets.
• Tracks market trends related to banquet offerings, providing recommendations to ensure menu and event styles remain competitive and appealing to guests.
• Oversees banquet inventory control, assists in monthly reconciliations, and ensures accurate tracking of supplies and equipment.
• Works alongside the Executive Assistant Manager – F&B and Executive Chef to support food cost control initiatives specific to banquet operations.
• Coordinates with the Finance Department to help maintain compliance with financial policies, procurement guidelines, and inventory systems.
• Ensures banquet service standards are met at every function, supporting a consistent and high-quality guest experience.
• Conducts daily inspections of banquet venues and back-of-house areas to identify and resolve operational issues promptly.
• Monitors food and beverage quality, presentation, and service standards during banquet events, ensuring consistency and guest satisfaction.
• Promotes creativity and innovation in banquet themes and event setups, contributing to memorable guest experiences.
• Ensures team adherence to hygiene (HACCP/Food Safety), fire safety, and emergency procedures during all event operations.
• Assists in interpreting daily banquet financial summaries and supports data-driven decision-making within the department.
• Facilitates communication between banquet staff and executive leadership by sharing key updates and aligning operational goals.
• Leads or participates in pre-shift briefings, monthly departmental meetings, and event planning sessions to support team coordination.
• Participates in leadership meetings, including Department Head Briefings and P&L reviews, as assigned by the Director of Banquets.
• Monitors and maintains controls over requisitions, purchase orders, and inventory usage for banquet operations.
• Assists in managing food and beverage costs, ensuring alignment with budgetary and profitability targets.
• Interacts with clients and event attendees to gather feedback, support issue resolution, and contribute to guest retention and satisfaction.
• Oversees scheduling of casual labor and reviews banquet overtime requests, ensuring alignment with staffing budgets and operational needs.
  
  

MARKETING PLAN AND REVENUE MANAGEMENT

• Collaborates with the Sales & Marketing team to support initiatives that enhance visibility and media exposure of banquet and event services across local and international platforms.
• Assists in preparing accurate forecasts related to banquet and catering financial performance, ensuring alignment with departmental goals.
• Monitors and helps control operational expenses in banquet services, focusing on cost-efficiency while maintaining high service standards and guest satisfaction.
• Partners with the Finance team to regularly review banquet financial results and supports the implementation of corrective actions when performance variances occur.
• Provides input into the development of departmental budgets, forecasts, and capital expenditure (CAPEX) plans for the banquet division.
• Supports the review of monthly P&L statements, contributing data and commentary to the Director of Banquets or Hotel Management team as needed.
• Assists in tracking and evaluating banquet business strategies, monitoring progress toward key performance targets and operational benchmarks.
• Works closely with the Executive Assistant Manager – F&B, Executive Chef, and Hotel leadership to contribute to the annual banquet promotional calendar and menu planning.
• Evaluates current banquet service models and processes, offering suggestions to enhance service efficiency, operational flow, and overall guest experience.
• Contributes to publicity efforts aimed at maintaining and strengthening the banquet department's reputation and market presence.
• Supports the Marketing team in the execution of promotional campaigns and event packages designed to boost banquet sales and bookings.
• Assists the Director of Banquets in staff recruitment, onboarding, and training, while helping oversee task assignments, performance evaluations, recognition programs, and professional conduct within the banquet team.
• Helps resolve guest and employee concerns promptly and in accordance with hotel policies, upholding service excellence and operational professionalism.
  
  

Management and Leadership

• Is a mentor and role model
• Brings proactive, innovative thinking with strong knowledge of food & beverage operations and evolving market trends relevant to banquet and event services.
• Provides hands-on leadership by actively supporting banquet operations during key events and service periods to ensure smooth execution and guest satisfaction.
• Supports and motivates the team to consistently uphold service standards through a collaborative leadership approach; facilitates regular team briefings, training sessions, and skills assessments to drive continuous improvement.
• Fosters a positive team culture focused on achieving departmental goals and promoting strong collaboration across all banquet roles.
• Participates in the performance management process by coaching team members, identifying talent for development, and addressing performance concerns promptly and constructively.
• Demonstrates cultural sensitivity and emotional intelligence when supporting team members, ensuring fairness, transparency, and empathy in all interactions.
• Assists in coaching and preparing banquet supervisors and managers for career advancement within a 12–24 month development timeline.
• Monitors colleague performance to ensure adherence to hotel policies, SOPs, and service protocols, taking corrective action where necessary.
• Upholds the highest standards of professional conduct, discipline, and ethical behavior within the department, fostering a respectful and motivated work environment.
• Regularly observes team members' grooming, punctuality, and on-the-job behavior to ensure brand standards are met.
• Collects performance feedback from banquet managers and provides direct input based on personal observation to support staff development and accountability.
• Participates in conducting formal performance appraisals, and, when required, assists with executing disciplinary procedures in accordance with hotel policies.
• Helps maintain a safe and secure environment for both guests and banquet staff during all functions and event operations.
• Supports recruitment activities for the banquet division, helping to identify, interview, and onboard high-potential candidates.
• Ensures all banquet staff consistently adhere to Raffles & Fairmont grooming, hygiene, and presentation standards.
  
  

TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM

• Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions
• Ensures that colleagues are aware of hotel rules and regulations
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene
• Follows and monitors departmental training plan and calendar
• Works closely with F&B Departmental Trainer to retain, develop and motivate team members
  
  

Qualifications

Profile

Knowledge And Experience

• Bachelor’s Degree in Hospitality Management or a relevant discipline
• 8+ years of experience in luxury hotels or resorts, leading large-capacity banquet events and outside catering services
• Prior work experience in Middle East is essential
• Accustomed to and comfortable with media exposure
• Strong working knowledge of Microsoft Office
• Fluency in English language is required; Due to the nature of the role, fluency in Arabic language is essential
• Thrives in large scale operation and high-volume operation
• Enjoys working in multi-cultural environment
  
  

Competencies

• Extrovert, sociable, and avid representing Food & Beverage and the Raffles & Fairmont brands
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders
• Service oriented with an eye for details, passion and innovative for Food & Beverage
• Ability to work effectively and contribute in a team across divisional borders
• Good presentation and influencing skills
• Able to work and thrive within a culturally diverse environment
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative in dynamic environment
• Self-motivated and energetic, able to set priorities
• Flexible and adaptable to different working locations
• Inspiring and people person
• Commitment to professional values – brand conscious
• Visionary - able to lead the team to continuous improvement
• Innovates and sets trends
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride
• Builds strong rapport and coordinated approach

Seniority level

• Seniority level Mid-Senior level

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Hospitality

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Responsibilities: Working close with program director and all program team members to create, develop and evaluate on-air program according to company concept and goals. Ensure day by day operation of broadcasting run well either live or recording. Requirements: · Minimum Bachelor Degree any major form reputable university. · Having minimum 5 years experiences in radio industry (preferably Creative Assistant, Producer, Program Coordinator) · Having resposibility for all program of a station. · Mature personality, result driven, strong communication, presentation and negotiation skills with good command of English.

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