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A high-end restaurant in Beirut Saifi is looking for the following: <br> <br>-Waiter <br> <br>-Runner <br> <br>-CDP <br> <br>-Commis <br> <br>-Junior HR (for head office in Downtown) <br> <br>Send your CV to: Graceantoun5@hotmail.com

We are looking for Lebanese candidates to join our team at our two restaurant branches in Dbayeh and Broumana: <br> -Waiter / Waitress <br>-Kitchen Supervisor <br>Interested candidates can send their CV or contact us for more information <br>03477667 “Please include Reference From Grace Antoun”

Operations Management <br>Oversee the daily operations of the restaurant to ensure smooth and efficient service. <br>Ensure full compliance with company policies, SOPs, service standards, and operational procedures. <br>Monitor service quality and guest satisfaction, taking immediate corrective action when necessary. <br>Coordinate effectively with kitchen, bar, reservations, and support departments to ensure seamless operations. <br>Conduct regular operational inspections and audits. <br>Leadership & Team Management <br>Lead, motivate, coach, and develop restaurant employees and supervisors. <br>Foster a culture of accountability, teamwork, professionalism, and continuous improvement. <br>Conduct daily briefings and regular operational meetings. <br>Manage employee schedules and ensure adequate staffing levels. <br>Monitor attendance, punctuality, grooming, and overall discipline. <br>Participate in recruitment, onboarding, training, and performance management processes. <br>Guest Experience <br>Ensure the highest standards of hospitality and customer service. <br>Handle guest complaints and concerns professionally and efficiently. <br>Monitor guest feedback and implement improvement plans. <br>Develop initiatives to enhance guest satisfaction and loyalty. <br>Sales & Business Development <br>Drive sales growth through upselling, promotions, and guest engagement initiatives. <br>Monitor sales performance and identify opportunities to increase revenue. <br>Support the implementation of marketing campaigns and promotional activities. <br>Develop strategies to attract new customers and increase repeat business. <br>Financial Management <br>Monitor and manage the restaurant's profitability and operational costs. <br>Control labor costs, food costs, beverage costs, and operating expenses. <br>Review daily sales reports and operational KPIs. <br>Ensure proper cash handling procedures and compliance with financial controls. <br>Assist in budgeting and forecasting activities. <br>Food Safety & Quality Assurance <br>Ensure compliance with food safety regulations, HACCP standards, and hygiene requirements. <br>Monitor food quality, presentation standards, and consistency. <br>Conduct regular food tastings and quality checks. <br>Ensure cleanliness and sanitation standards are maintained throughout the restaurant. <br>Inventory & Cost Control <br>Monitor inventory levels and stock management processes. <br>Ensure proper receiving, storage, and stock rotation procedures. <br>Minimize waste, losses, and inventory discrepancies. <br>Ensure compliance with portion control and recipe standards. <br>Reporting & Administration <br>Prepare and submit operational reports to management. <br>Monitor KPIs and develop action plans to improve performance. <br>Maintain accurate operational records and documentation. <br>Communicate effectively with senior management regarding operational needs and challenges

???? **We’re Hiring: Restaurant Manager | Beirut** ???? <br> <br>Are you a dedicated hospitality professional ready to inspire and grow with your team? <br>MOMAKI is looking for a compassionate and experienced Restaurant Manager to join us in Beirut and guide our operations with care and excellence. <br> <br>Requirements: <br>✔ At least 2 years of experience in a dynamic restaurant environment <br>✔ Supportive leadership and team‑building skills <br>✔ Excellent communication and interpersonal abilities <br>✔ Talent for motivating, coaching, and nurturing team members <br>✔ Strong organizational skills with a collaborative approach to challenges <br>✔ Background in Japanese cuisine is a plus <br>✔ Availability to join immediately <br> <br>Key Responsibilities: <br>• Oversee daily operations with attention to detail and guest satisfaction <br>• Encourage, mentor, and uplift the restaurant team while fostering a positive environment <br>• Monitor employee growth, training needs, and overall well‑being <br>• Prepare operational updates and share insights with management <br>• Manage inventory and coordinate smoothly with other departments <br>• Maintain high standards of hospitality, service quality, and company values <br>• Address challenges with thoughtful, team‑oriented solutions <br>• Strengthen communication between FOH, BOH, and management teams <br> <br>If you are a hospitality leader with a passion for creating memorable guest experiences and nurturing your team, we would love to meet you. <br> <br>???? Location: Beirut, Lebanon <br>⏳ Availability: Immediate <br> <br>Know someone who would shine in this role? Please share this opportunity!

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>The Fine Dining Restaurant Managers will lead the front-of-house operation of a premium, ever-evolving dining concepts, delivering an exceptional guest experience within a dynamic seasonal destination.<br> The role requires a strong understanding of luxury hospitality, refined service standards, and the ability to adapt to a concept centred around Mediterranean / American cuisine .<br> The successful candidate will be a confident and inspiring leader, responsible for driving service excellence, developing high-performing teams, and ensuring every aspect of the guest journey reflects the highest standards of quality, sophistication, and hospitality.<br> The role is based in Riyadh, Saudi Arabia for a 6-7 month period.<br> 1. Fine Dining Operations Management Oversee day-to-day operations to ensure a seamless, elegant, and refined dining experience.<br> Maintain high standards for food quality, presentation, authenticity, and menu consistency, with special emphasis on traditional and upscale Lebanese dishes.<br> Ensure strict compliance with food safety, hygiene, and fine dining service protocols.<br> Coordinate with the Executive Chef on menu development, seasonal offerings, and premium Lebanese ingredients.<br> Manage inventory of specialty Middle Eastern ingredients, wines, and premium products.<br> 2. Leadership &amp; Staff Development Lead by example with a strong, positive leadership style that inspires professionalism and excellence.<br> Recruit, train, and mentor front-of-house and back-of-house staff in fine dining etiquette, Lebanese culinary knowledge, and guest-focused service.<br> Conduct regular performance evaluations and coaching sessions to maintain a high-performing team.<br> Foster a respectful, motivated, and service-oriented culture.<br> Ensure staff adhere to refined table service techniques, wine pairing standards, and cultural hospitality practices.<br> 3. Guest Experience and Hospitality Create a warm, welcoming, and culturally rich atmosphere that reflects the spirit of Lebanese hospitality.<br> Engage with guests to ensure exceptional service, personal attention, and elegant problem resolution.<br> Handle VIP reservations, special occasions, and premium guest experiences with care and discretion.<br> Address guest concerns promptly and professionally to maintain an elevated dining reputation.<br> 4. Financial &amp; Administrative Management Oversee budgeting, forecasting, and financial reporting to ensure profitability.<br> Monitor food, beverage, and labor costs while maintaining fine dining quality standards.<br> Negotiate with premium suppliers of Lebanese wines, spices, meats, and specialty products.<br> Manage POS systems, payroll, scheduling, and vendor invoicing.<br> 5. Marketing &amp; Brand Representation Support marketing initiatives that highlight upscale Lebanese cuisine, cultural dining experiences, and seasonal menus.<br> Maintain strong online and community presence, including reputation management on review platforms.<br> Plan and oversee special events such as Lebanese wine tastings, cultural nights, and chef’s table experiences.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Visa (1 year temp) &amp; Flights into the country for non-citizens Accommodation Transportation Allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> +5 years proven experience as a Restaurant Manager in a fine dining environment.<br> Strong leadership capabilities with a track record of building and managing high-performing teams.<br> In-depth knowledge of Mediterranean or American cuisine, cultural dining rituals, and menu elements.<br> Exceptional communication, interpersonal, and conflict-resolution skills.<br> Ability to maintain composure and professionalism in a high-pressure, luxury environment.<br> Flexible availability, including evenings, weekends, and holidays.<br> Hospitality or business management education preferred.<br> About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br></span> </div>

Hiring for a restaurant in Kuwait & Lebanon: <br>-Female Assistant manager /outside catering with previous experience for Kuwait <br>-Head chef ( shawarma & Lebanese sandwiches) with previous experience for Beirut <br>Send your CV to Grace-s-antoun@hotmail.com

Required Waiter – Beirut<br><br>A restaurant in Beirut is looking for a Waiter to join the team.<br><br>Requirements:<br>• Degree in Hospitality or Hospitality Management<br>• Previous experience in restaurants and customer service<br>• Had professional training in hospitality and food service<br>• Excellent communication skills and good customer handling<br>• Professional appearance and conduct<br>• Ability to work in a team and under pressure<br><br>

<p>Overview of the Opportunity</p> <p>We are a leading food company in Mount Lebanon, Lebanon, seeking to hire a talented chef assistant as part of our specialized team that delivers high-quality dishes and a distinctive hospitality experience. This role contributes to supporting the food preparation chain and ingredient preparation under the supervision of a head chef, building valuable hands-on experience in a dynamic and competitive kitchen environment.</p> <p>Responsibilities and Duties</p> <ul> <li>Prepare and assemble basic ingredients according to approved recipes and instructions.</li> <li>Assist in initial prep, cut vegetables and fruits, and prepare spices and ingredients needed for cooking.</li> <li>Contribute to organizing and arranging the workstation and ensure cleanliness and proper storage.</li> <li>Ensure compliance with hygiene, health, and safety specifications at all times.</li> <li>Collaborate with the rest of the kitchen team to ensure smooth workflow and prepare dishes according to the approved schedules.</li> <li>Review stock levels and report needs to minimize shortages of essential ingredients.</li> <li>Participate in cleaning kitchen appliances and tools and re-arrange them after work is finished.</li> </ul> <p>Qualifications & Requirements</p> <ul> <li>Educational qualification: High school diploma or equivalent.</li> <li>2 to 5 years of practical experience in restaurant kitchens or similar institutions.</li> <li>Ability to work in shifts and under peak-hour pressure.</li> <li>Basic knowledge of hygiene and food safety procedures.</li> <li>Proficiency in Arabic</li> <li>Ability to work as part of a team and effective communication with kitchen staff and management.</li> </ul> <p>Required Skills</p> <ul> <li>Attention to detail and accuracy in measurements and ingredient preparation.</li> <li>Speed and precision in carrying out daily kitchen tasks.</li> <li>Ability to follow instructions and communicate effectively with head chef and kitchen team.</li> <li>Ability to maintain a clean and safe working environment and consistently apply hygiene procedures.</li> <li>Flexibility and ability to work in a team and provide support wherever needed.</li> </ul>

Hot Section Employee / Hot Section – Beirut<br><br>A restaurant in Beirut is looking for a worker to operate in the hot section (Hot Section) within the kitchen.<br><br>Requirements:<br>• Completed hotel management or a related culinary arts field<br>• Experience working on the Grill and frying<br>• Experience in preparing and presenting hot dishes<br>• Commitment to cleanliness and food safety standards<br>• Ability to work in a team and under pressure<br><br>

<p><b>Experience</b></p><p>Minimum 2-3 years of experience as a waiter/waitress in a full-service restaurant.</p><p>Experience in upscale, premium casual, or fine dining restaurants is preferred.</p><p>Key Responsibilities</p><p>Welcome guests in a warm, friendly, and professional manner, ensuring they feel comfortable and well attended throughout their dining experience.</p><p>Present menus, explain menu items, daily specials, promotions, and beverage selections, and provide knowledgeable recommendations based on guests' preferences.</p><p>Accurately take food and beverage orders using the restaurant's POS system and communicate orders clearly to the kitchen and bar teams.</p><p>Serve food and beverages according to the restaurant's service standards, ensuring accuracy, quality, and proper presentation.</p><p>Monitor assigned tables throughout service, anticipating guests' needs and responding promptly to requests.</p><p>Upsell menu items, beverages, desserts, and promotional offers to maximize sales and enhance the guest experience.</p><p>Ensure guest satisfaction by handling concerns or complaints professionally and escalating issues to the Captain Waiter or Floor Supervisor when necessary.</p><p>Prepare and maintain table setups before, during, and after service, ensuring cleanliness and compliance with restaurant standards.</p><p>Coordinate closely with Captains, Runners, Hosts, Kitchen, and Bar teams to ensure efficient and timely service.</p><p>Process guest bills accurately, handle payments when required, and ensure proper cash and POS procedures are followed.</p><p>Maintain cleanliness and organization of the dining area, service stations, and equipment throughout the shift.</p><p>Follow all food safety, hygiene, sanitation, and health regulations while maintaining personal grooming and uniform standards.</p><p>Attend daily briefings, training sessions, and departmental meetings to stay informed of operational updates and menu changes.</p><p>Assist with restaurant opening, closing, inventory checks, side duties, and other operational tasks assigned by management.</p><p>Promote teamwork, professionalism, and a positive work environment while complying with all company policies and procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 2-3 years of experience as a waiter/waitress in a full-service restaurant.</p><p>Experience in upscale, premium casual, or fine dining restaurants is preferred.</p>

A well-established Italian restaurant in Beirut is looking for enthusiastic and professional Waiters/Waitresses to join our team. <br>Requirements: <br>Previous experience in restaurants or hospitality is preferred <br>Excellent communication and customer service skills <br>Positive attitude and team-oriented mindset <br>Ability to work in a fast-paced environment

Experience <br>Minimum 2-3 years of experience as a waiter/waitress in a full-service restaurant. <br>Experience in upscale, premium casual, or fine dining restaurants is preferred. <br> <br>Key Responsibilities <br>Welcome guests in a warm, friendly, and professional manner, ensuring they feel comfortable and well attended throughout their dining experience. <br>Present menus, explain menu items, daily specials, promotions, and beverage selections, and provide knowledgeable recommendations based on guests' preferences. <br>Accurately take food and beverage orders using the restaurant's POS system and communicate orders clearly to the kitchen and bar teams. <br>Serve food and beverages according to the restaurant's service standards, ensuring accuracy, quality, and proper presentation. <br>Monitor assigned tables throughout service, anticipating guests' needs and responding promptly to requests. <br>Upsell menu items, beverages, desserts, and promotional offers to maximize sales and enhance the guest experience. <br>Ensure guest satisfaction by handling concerns or complaints professionally and escalating issues to the Captain Waiter or Floor Supervisor when necessary. <br>Prepare and maintain table setups before, during, and after service, ensuring cleanliness and compliance with restaurant standards. <br>Coordinate closely with Captains, Runners, Hosts, Kitchen, and Bar teams to ensure efficient and timely service. <br>Process guest bills accurately, handle payments when required, and ensure proper cash and POS procedures are followed. <br>Maintain cleanliness and organization of the dining area, service stations, and equipment throughout the shift. <br>Follow all food safety, hygiene, sanitation, and health regulations while maintaining personal grooming and uniform standards. <br>Attend daily briefings, training sessions, and departmental meetings to stay informed of operational updates and menu changes. <br>Assist with restaurant opening, closing, inventory checks, side duties, and other operational tasks assigned by management. <br>Promote teamwork, professionalism, and a positive work environment while complying with all company policies and procedures

<p>Supervise, train, coach, and motivate the hostess team to deliver exceptional guest service and maintain the highest hospitality standards.</p><p>Manage the daily reservation system, ensuring accuracy, proper table allocation, and maximum restaurant capacity utilization.</p><p>Welcome and escort guests in a professional, courteous, and friendly manner, ensuring an outstanding first impression.</p><p>Coordinate table assignments and seating arrangements to optimize guest flow while balancing server sections fairly.</p><p>Monitor reservation schedules, waiting lists, walk-in guests, VIP bookings, and special requests to ensure efficient service.</p><p>Handle guest inquiries, complaints, and special requests professionally, escalating complex issues to the Restaurant Manager when necessary.</p><p>Maintain accurate guest profiles, preferences, and reservation history to enhance guest recognition and personalized service.</p><p>Coordinate closely with the Restaurant Manager, Floor Supervisors, Kitchen, Bar, and Service teams regarding table availability and service timing.</p><p>Ensure the reception area, entrance, waiting area, and hostess station remain clean, organized, and professionally presented at all times.</p><p>Monitor restaurant occupancy levels and communicate expected waiting times accurately to guests.</p><p>Prepare daily reservation reports and provide management with updates on occupancy, no-shows, cancellations, and guest trends.</p><p>Ensure all reservation channels (telephone, website, social media, email, and reservation platforms) are monitored and responded to promptly.</p><p>Assist in planning seating arrangements for private events, large groups, and special occasions.</p><p>Monitor hostess attendance, grooming, punctuality, and adherence to company policies and service standards.</p><p>Participate in recruitment, onboarding, training, scheduling, and performance evaluations of the hostess team.</p><p>Promote a positive, professional, and guest-focused culture within the Front of House team.</p><p>Ensure compliance with all company policies, health and safety regulations, and operational procedures.</p><p>Support the Restaurant Manager with administrative duties and operational projects as required.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 3 5 years of experience in a hostess or guest relations role within a full-service restaurant._x000D_ At least 1 2 years of supervisory experience leading a hostess or reception team._x000D_ Experience in upscale, premium casual, or fine dining restaurants is highly preferred._x000D_ _x000D_ Key Responsibilities_x000D_</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a highly skilled and passionate Executive Chef to lead the culinary operations of our international cuisine restaurant in Tripoli. The ideal candidate is a creative leader with extensive experience in managing high-volume kitchens, developing innovative menus, maintaining exceptional food quality, and leading kitchen teams to deliver outstanding dining experiences.</p><p>Key Responsibilities</p><ul><li>Oversee all kitchen operations and ensure efficient daily performance.</li><li>Design and develop innovative international cuisine menus while maintaining consistency and quality.</li><li>Monitor food preparation, presentation, and portion control to ensure company standards are met.</li><li>Manage food cost, labor cost, and kitchen budgets to maximize profitability.</li><li>Source, negotiate, and manage relationships with food suppliers and vendors.</li><li>Ensure compliance with food safety, hygiene, and sanitation regulations.</li><li>Recruit, train, mentor, and evaluate kitchen staff to build a high-performing team.</li><li>Develop standard recipes and kitchen procedures.</li><li>Monitor inventory levels, ordering, and stock control to minimize waste.</li><li>Collaborate with restaurant management on promotions, seasonal menus, and special events.</li><li>Maintain a clean, organized, and safe kitchen environment.</li><li>Ensure customer satisfaction by consistently delivering high-quality food and addressing feedback when necessary.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field.</li><li>Minimum 8 10 years of culinary experience, including at least 3 5 years as an Executive Chef in an international cuisine restaurant.</li><li>Strong knowledge of international cuisines and modern culinary techniques.</li><li>Proven leadership and team management skills.</li><li>Excellent knowledge of food costing, inventory management, and budgeting.</li><li>Thorough understanding of HACCP and food safety standards.</li><li>Strong organizational, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Experience opening new restaurants is an advantage.</li><li>Experience in fine dining or upscale casual dining.</li><li>Proficiency in English; Arabic is required, and French is a plus.</li></ul><p></p></section>

We are seeking a highly skilled and passionate Executive Chef to lead the culinary operations of our international cuisine restaurant in Tripoli. The ideal candidate is a creative leader with extensive experience in managing high-volume kitchens, developing innovative menus, maintaining exceptional food quality, and leading kitchen teams to deliver outstanding dining experiences. <br> <br>Key Responsibilities <br>Oversee all kitchen operations and ensure efficient daily performance. <br>Design and develop innovative international cuisine menus while maintaining consistency and quality. <br>Monitor food preparation, presentation, and portion control to ensure company standards are met. <br>Manage food cost, labor cost, and kitchen budgets to maximize profitability. <br>Source, negotiate, and manage relationships with food suppliers and vendors. <br>Ensure compliance with food safety, hygiene, and sanitation regulations. <br>Recruit, train, mentor, and evaluate kitchen staff to build a high-performing team. <br>Develop standard recipes and kitchen procedures. <br>Monitor inventory levels, ordering, and stock control to minimize waste. <br>Collaborate with restaurant management on promotions, seasonal menus, and special events. <br>Maintain a clean, organized, and safe kitchen environment. <br>Ensure customer satisfaction by consistently delivering high-quality food and addressing feedback when necessary. <br>Qualifications <br>Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field. <br>Minimum 8–10 years of culinary experience, including at least 3–5 years as an Executive Chef in an international cuisine restaurant. <br>Strong knowledge of international cuisines and modern culinary techniques. <br>Proven leadership and team management skills. <br>Excellent knowledge of food costing, inventory management, and budgeting. <br>Thorough understanding of HACCP and food safety standards. <br>Strong organizational, communication, and problem-solving skills. <br>Ability to work under pressure in a fast-paced environment. <br>Preferred Qualifications <br>Experience opening new restaurants is an advantage. <br>Experience in fine dining or upscale casual dining. <br>Proficiency in English; Arabic is required, and French is a plus. <br>What We Offer

<p>Supervise and coordinate all Front of House (FOH) operations during assigned shifts to ensure smooth, efficient, and high-quality service delivery. Ensure compliance with the restaurant's SOPs, service standards, hygiene regulations, and brand guidelines at all times. Lead, motivate, coach, and supervise Captains, Waiters, Runners, Hosts, and Bar staff to achieve exceptional performance and customer satisfaction. Allocate staff duties and monitor manpower distribution according to operational needs and business volumes. Monitor service quality, table turnover, guest flow, and overall dining room operations to maximize efficiency. Welcome guests, address concerns and complaints professionally, and ensure prompt resolution to maintain a superior guest experience. Promote upselling and cross-selling initiatives while supporting the achievement of daily, weekly, and monthly sales targets. Conduct regular floor inspections to ensure cleanliness, organization, proper table setup, and compliance with grooming and uniform standards. Monitor employee attendance, punctuality, productivity, and adherence to company policies, reporting any performance or disciplinary concerns to the Restaurant Manager. Assist in the recruitment, onboarding, coaching, and continuous training of Front of House employees. Ensure food and beverage quality standards are consistently maintained before items are served to guests. Coordinate closely with the kitchen, bar, reservations, and cashier teams to ensure seamless communication and efficient service. Monitor restaurant supplies, equipment, and operating materials, reporting shortages, maintenance issues, or operational deficiencies promptly. Assist in inventory counts and ensure the proper use and handling of restaurant equipment and assets. Prepare daily shift reports, document incidents, guest feedback, and operational observations, and communicate relevant information to management. Support the Restaurant Manager in implementing operational improvements, achieving departmental KPIs, and maintaining a positive, professional, and customer-focused work environment.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 5 years of experience in restaurant operations. Experience in upscale or high-volume restaurants is preferred.</p>

Minimum 3–5 years of experience in a hostess or guest relations role within a full-service restaurant. <br>At least 1–2 years of supervisory experience leading a hostess or reception team. <br>Experience in upscale, premium casual, or fine dining restaurants is highly preferred. <br> <br>Key Responsibilities <br>Supervise, train, coach, and motivate the hostess team to deliver exceptional guest service and maintain the highest hospitality standards. <br>Manage the daily reservation system, ensuring accuracy, proper table allocation, and maximum restaurant capacity utilization. <br>Welcome and escort guests in a professional, courteous, and friendly manner, ensuring an outstanding first impression. <br>Coordinate table assignments and seating arrangements to optimize guest flow while balancing server sections fairly. <br>Monitor reservation schedules, waiting lists, walk-in guests, VIP bookings, and special requests to ensure efficient service. <br>Handle guest inquiries, complaints, and special requests professionally, escalating complex issues to the Restaurant Manager when necessary. <br>Maintain accurate guest profiles, preferences, and reservation history to enhance guest recognition and personalized service. <br>Coordinate closely with the Restaurant Manager, Floor Supervisors, Kitchen, Bar, and Service teams regarding table availability and service timing. <br>Ensure the reception area, entrance, waiting area, and hostess station remain clean, organized, and professionally presented at all times. <br>Monitor restaurant occupancy levels and communicate expected waiting times accurately to guests. <br>Prepare daily reservation reports and provide management with updates on occupancy, no-shows, cancellations, and guest trends. <br>Ensure all reservation channels (telephone, website, social media, email, and reservation platforms) are monitored and responded to promptly. <br>Assist in planning seating arrangements for private events, large groups, and special occasions. <br>Monitor hostess attendance, grooming, punctuality, and adherence to company policies and service standards. <br>Participate in recruitment, onboarding, training, scheduling, and performance evaluations of the hostess team. <br>Promote a positive, professional, and guest-focused culture within the Front of House team. <br>Ensure compliance with all company policies, health and safety regulations, and operational procedures. <br>Support the Restaurant Manager with administrative duties and operational projects as required

Qualifications <br>Minimum 5 years of experience in restaurant operations. <br>Experience in upscale or high-volume restaurants is preferred. <br> <br>Key Responsibilities <br>Supervise and coordinate all Front of House (FOH) operations during assigned shifts to ensure smooth, efficient, and high-quality service delivery. <br>Ensure compliance with the restaurant's SOPs, service standards, hygiene regulations, and brand guidelines at all times. <br>Lead, motivate, coach, and supervise Captains, Waiters, Runners, Hosts, and Bar staff to achieve exceptional performance and customer satisfaction. <br>Allocate staff duties and monitor manpower distribution according to operational needs and business volumes. <br>Monitor service quality, table turnover, guest flow, and overall dining room operations to maximize efficiency. <br>Welcome guests, address concerns and complaints professionally, and ensure prompt resolution to maintain a superior guest experience. <br>Promote upselling and cross-selling initiatives while supporting the achievement of daily, weekly, and monthly sales targets. <br>Conduct regular floor inspections to ensure cleanliness, organization, proper table setup, and compliance with grooming and uniform standards. <br>Monitor employee attendance, punctuality, productivity, and adherence to company policies, reporting any performance or disciplinary concerns to the Restaurant Manager. <br>Assist in the recruitment, onboarding, coaching, and continuous training of Front of House employees. <br>Ensure food and beverage quality standards are consistently maintained before items are served to guests. <br>Coordinate closely with the kitchen, bar, reservations, and cashier teams to ensure seamless communication and efficient service. <br>Monitor restaurant supplies, equipment, and operating materials, reporting shortages, maintenance issues, or operational deficiencies promptly. <br>Assist in inventory counts and ensure the proper use and handling of restaurant equipment and assets. <br>Prepare daily shift reports, document incidents, guest feedback, and operational observations, and communicate relevant information to management. <br>Support the Restaurant Manager in implementing operational improvements, achieving departmental KPIs, and maintaining a positive, professional, and customer-focused work environment

WE’RE HIRING! ????️ <br> <br>A reputable restaurant located in Horsh Tabet is looking for a: <br> <br>WAITER <br> <br>If you are interested in joining the team, share a copy of your CV with us. <br> <br>???? consultant@bso.com.lb <br>???? 81 171 040 <br> <br>#Hiring #WaiterJobs #RestaurantJobs #HospitalityJobs #JobsInLebanon #HorshTabet #BSORecruitment

We are seeking a detail-oriented and experienced Accountant to join our restaurant team in Tripoli. The ideal candidate will have proven experience in the Food & Beverage (F&B) industry and a strong understanding of restaurant accounting, cost control, inventory management, and financial reporting. <br> <br>Responsibilities <br>Manage daily accounting transactions and maintain accurate financial records. <br>Reconcile daily sales, POS transactions, cash, credit card payments, delivery platform sales, and bank deposits. <br>Process supplier invoices, payments, and accounts payable. <br>Monitor accounts receivable and follow up on outstanding balances when applicable. <br>Perform daily, weekly, and monthly bank and cash reconciliations. <br>Prepare monthly financial statements, management reports, and budget variance analyses. <br>Monitor food and beverage costs and work closely with Operations to control expenses. <br>Reconcile inventory, purchases, stock movements, and month-end physical inventory. <br>Assist in payroll preparation and ensure accurate recording of salaries and related expenses. <br>Ensure compliance with company policies, accounting standards, and local tax regulations. <br>Support internal and external audits by maintaining organized financial documentation. <br>Identify financial discrepancies and recommend process improvements to enhance operational efficiency. <br> <br>Qualifications <br>Bachelor's degree in Accounting, Finance, or a related field. <br>Minimum 3–5 years of accounting experience, with at least 2 years in the restaurant or F&B industry. <br>Strong knowledge of restaurant operations, POS systems, inventory accounting, and cost control. <br>Proficiency in accounting software and Microsoft Excel. <br>Excellent analytical, organizational, and problem-solving skills. <br>High level of accuracy, integrity, and attention to detail. <br>Ability to work under pressure in a fast-paced restaurant environment. <br>Strong communication and teamwork skills. <br>Preferred Skills <br>Experience with recipe costing, menu costing, and food cost analysis. <br>Knowledge of budgeting, forecasting, and financial KPI reporting. <br>Experience with ERP or restaurant management systems is an advantage