Regional FP&A Analyst

Hostess

Senior Waiter

Outlet Manager

Team Lead (Junior Supervisor)

Associate Engineer – Factory Innovation

Senior Bartender

F&B Storekeeper

Market Manager, Food Service & Specialty

Responsibilities: Financial Reporting &amp; Accounting: <ul><li>Manage month-end close and reporting activities, ensuring timely and accurate submissions.</li><li>Prepare and review profit &amp; loss statements, overhead reports, and variance analyses.</li><li>Ensure accuracy of financial postings across accounts and cost centers.</li><li>Review balance sheet reconciliations and proactively identify potential risks and issues.</li><li>Support statutory reporting requirements and annual financial statement preparation.</li><li>Coordinate tax-related reporting and compliance activities.</li><li>Support internal and external audit processes.</li></ul> Financial Planning &amp; Analysis: <ul><li>Consolidate regional financial results and management reporting across multiple markets.</li><li>Support monthly forecasting, annual budgeting, and long-range planning processes.</li><li>Analyze financial performance and provide actionable recommendations to management.</li><li>Identify key risks, opportunities, and performance drivers.</li><li>Develop reporting tools, dashboards, and financial analyses to support decision-making.</li><li>Provide financial insights on business trends and operational performance.</li></ul> Business Partnering: <ul><li>Act as a key finance contact for regional and local stakeholders.</li><li>Partner with cross-functional teams to collect, validate, and analyze financial data.</li><li>Support alignment of financial assumptions, planning processes, and reporting requirements across markets.</li><li>Present financial information and performance updates to management teams.</li><li>Drive continuous process improvements and promote best practices across the finance function.</li><li>Support regional transformation initiatives, systems implementations, and ad hoc projects.</li></ul> Requirements: Experience: <ul><li>Bachelors Degree in Finance, Accounting, Business, or a related discipline.</li><li>Professional accounting qualification (CA, CPA, ACCA, or equivalent) preferred.</li><li>Minimum 5 years of experience in Finance, FP&amp;A, Accounting, or Commercial Finance.</li><li>Experience with ERP systems such as SAP or equivalent.</li><li>Experience in budgeting, forecasting, financial analysis, and management reporting.</li><li>Audit, tax, or statutory reporting experience is advantageous.</li><li>Experience working in a regional or multinational environment is preferred.</li></ul> Skills &amp; Competencies: <ul><li>Strong analytical and problem-solving capabilities.</li><li>Advanced Microsoft Excel skills and proficiency in PowerPoint.</li><li>High attention to detail and accuracy.</li><li>Strong communication and stakeholder management skills.</li><li>Ability to work independently and take ownership of deliverables.</li><li>Effective time management and prioritization skills.</li><li>Ability to manage multiple deadlines in a dynamic environment.</li></ul>

﻿Responsibilities: Guest Relations &amp; Welcome: <ul><li>First Impression: Greet guests warmly and professionally upon arrival using the guests name whenever possible.</li><li>Seating Management: Guide guests to their assigned tables, present menus, and introduce the dedicated server.</li><li>Farewell: Bid farewell to departing guests and actively gather immediate feedback regarding their experience.</li></ul> Reservation &amp; Stand Operations: <ul><li>System Management: Efficiently operate the restaurants digital reservation system (e.g., OpenTable, SevenRooms).</li><li>Inquiry Handling: Answer calls, process phone or online bookings, and manage the waitlist during peak operation hours.</li><li>Table Turnover: Coordinate closely with floor supervisors and servers to monitor open tables and optimize seating capacity.</li></ul> Brand Standards &amp; Up-Selling; <ul><li>Menu Knowledge: Maintain thorough knowledge of the food menu, current beverages, and daily or seasonal promotions.</li><li>Grooming: Strictly adhere to the five-star luxury presentation and grooming standards outlined.</li></ul> Requirements: <ul><li>Experience: Minimum of 1 to 2 years of experience as a hostess or guest relations agent within a 4- or 5-star hotel, or a high-end specialty restaurant in the UAE.</li><li>Education: High School Diploma or equivalent; a degree/diploma in Hospitality or Tourism Management is highly advantageous.</li></ul>

Responsibilities: <ul><li>To always embrace the company Hallmarks</li><li>Achieve company’s Mission and Vision</li><li>Greet and treat all colleagues in a friendly manner.</li><li>Sets a personal example for right conduct and behavior.</li><li>Must be comfortable discussing food and wine choices with guests in detail.&nbsp;</li><li>To maintain a friendly yet unobtrusive manner with all guests.</li><li>To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.</li><li>To communicate with Culinary Team to ensure an exceptional dining experience for all guests.&nbsp;</li><li>To ensure the food pick up and service is impeccable and completed in a timely manner</li><li>Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests</li><li>Responsible for setting up tables, serving food and beverages to guests, and clearing/cleaning tables.&nbsp;</li><li>Communicate guest orders including any special needs or requests to the kitchen using the hotel’s point-of-sales system</li><li>coordinate food timings according to company Standards&nbsp;</li><li>Follow all SOP &amp; SOS given to service team.</li><li>To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.</li><li>Breakdown, clean and set-up of tables, buffets, and food stations</li><li>To perform other tasks or projects assigned by restaurant management.</li><li>Ensure great knowledge of health and safety, HACCP and hygiene regulations.</li><li>Maintains the outlet in perfect condition.</li></ul> Requirements: <ul><li>High School Diploma</li><li>1 year of experience in a similar role within the luxury industry</li></ul>

Responsibilities: <ul><li>Welcome and professionally greet guests, creating a warm and personalised first impression.</li><li>Manage guest seating, table allocation and reservations, ensuring smooth restaurant flow.</li><li>Coordinate closely with F&amp;B service teams to manage guest arrivals, waiting times and special requests.</li><li>Maintain strong knowledge of the restaurant, menus, outlets and services to confidently assist guests.</li><li>Handle guest enquiries and requests professionally and escalate concerns where required.</li></ul> Requirements: <ul><li>Previous experience in luxury / ultra-luxury hospitality, preferably within F&amp;B, guest relations, hostessing or similar guest-facing roles.</li><li>Excellent grooming, presentation and interpersonal skills.</li><li>Strong English communication skills.</li><li>Additional language is mandatory with preference for candidates fluent in Russian, Spanish, French, Italian, German, Dutch, Greek, Portuguese, Chinese or Japanese.</li><li>Candidates should ideally have experience working with an international / multicultural guest profile and within a luxury service environment.</li></ul>

Responsibilities: <ul><li>Manage the implementation of Food and Beverage standards in the outlet ensuring that staff take corrective actions as necessary in adherence to Jumeirah policies and standards.</li><li>Monitor the profitability of the outlet to provide recommendations and/or solutions to improve problem areas and assist with implementing such corrective measures.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other Colleagues.</li><li>Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.</li><li>Consistently monitor the quality of food and beverages and service offered to guests and escalate any major problems/ complaints to senior management to ensure high service quality as per Jumeirah group quality standards.&nbsp;</li><li>Actively seeks, collates, reviews and shares Guest feedback regarding food quality, service, and overall satisfaction and takes appropriate and timely action to correct any dissatisfaction.&nbsp;</li><li>Organize and supervise the day-to-day operations of the relevant Food &amp; Beverage Outlet to ensure that all work within a specific team is carried out in an efficient manner and provide on-the-job training and constructive feedback to subordinates to support their overall development.&nbsp;</li><li>Ensure compliance with all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Jumeirah group provides world class and luxurious hospitality services to its guests.</li><li>Implement approved departmental policies, processes and procedures, and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.</li><li>Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programs and projects considering best practices, improvement of processes and productivity improvement.</li></ul> Requirements: <ul><li>Work EXP: 1 Year</li><li>To assist the Food and Beverage Manager to plan</li><li>Organize and manage all processes of the outlet ensuring that the outlet provides quality food and beverage service</li><li>Achieves maximum revenue and profit in line with budgeted and forecasted projections.</li></ul>

Responsibilities: <ul><li>Lead the day-to-day operations of the assigned F&amp;B / guest-facing area, ensuring consistent luxury service standards.</li><li>Supervise, coach and develop team members, ensuring adherence to SOPs, grooming and service standards.</li><li>Monitor guest interactions and proactively address feedback, complaints and service recovery requirements.</li><li>Coordinate with relevant departments to ensure smooth operations and a seamless guest experience.</li><li>Allocate daily tasks, monitor team performance and support the achievement of operational KPIs.</li></ul> Requirements: <ul><li>Minimum 2-3 years of relevant experience in hotel/F&amp;B operations, with prior supervisory or team-lead exposure.</li><li>Experience in a luxury or high-end hospitality environment is mandatory.</li><li>Strong knowledge of guest service standards, F&amp;B operations and hotel procedures.</li><li>Proven ability to lead, coach and motivate a frontline team in a fast-paced operational environment.</li><li>Fluency in an additional language is required. (Relevant languages include Russian, Spanish, French, Italian, German, Dutch, Greek, Portuguese, Chinese or Japanese.</li></ul>

Responsibilities: Drives Business Growth <ul><li>Leads commercializing solutions for new process/material innovations into manufacturing facilities.</li><li>Define, plan &amp; execute process trials with R&amp;D developers &amp; Manufacturing team to validate performance, quality, efficiency &amp; stability.&nbsp;</li><li>Identifies &amp; resolves technical &amp; material issues during commercialization.</li><li>Creates process material &amp; process specifications for the plant during handover.&nbsp;&nbsp;</li><li>Collaborates with Product Developers, Technical Service, engineers, supplier &amp; Manufacturing to ensure smooth project handover.&nbsp;</li><li>Supports continuous improvement &amp; standardization of process &amp; material quality specification.&nbsp;</li></ul> Leadership <ul><li>Functions as a Program/Project Manager, Planner, Coordinator, Communicator, and Technical Expert.</li><li>Provides strategic input to cross-functional teams and influences decision-making through technical insights.</li></ul> Innovation / Creativity <ul><li>Identifies &amp; implements process productivity &amp; sustainability improvements workstreams.</li><li>Collaborates with suppliers and global resources for scaling new process solutions.</li></ul> Technical Expertise <ul><li>Serves as the subject matter expert in process engineering (equipment &amp; process flow), raw material specification &amp; Pringle chip finish goods quality.</li><li>Maintains up-to-date knowledge of current operational process technology &amp; finished process quality performance.&nbsp;</li></ul> People Management <ul><li>Manages one direct report, setting performance expectations, conducting evaluations, and supporting career development.</li></ul> Other Duties <ul><li>Based in Enstek Malaysia, with travel (~20%) to manufacturing sites, suppliers, and regional offices.</li><li>May require extended hours, shift work, or weekend support depending on project needs.</li><li>Occasional hands-on operation of process equipment.</li></ul> Requirements: <ul><li>Bachelor’s degree in engineering (Chemical, Process, Mechanical, or Food), Food Science/Process /Technology degree or any related field.</li><li>Minimum 3–5 years’ experience in process development or manufacturing within the food industry. Past managerial experience is preferred.&nbsp;</li><li>Fluent in Bahasa Melayu &amp; English language.&nbsp;</li><li>Technical &amp; Process Knowledge</li><li>Strong understanding of food/process engineering principles (e.g., heat transfer, powder flowability, mass balance, rheology, fluid dynamics, drying, mixing, extrusion, etc.).</li><li>Experience with scale-up from lab/pilot plant to full-scale production.</li><li>Knowledge of manufacturing systems, automation, and equipment capability.</li><li>Familiarity with process validation (CQV – Commissioning, Qualification, Validation).</li><li>Commercialisation &amp; Project Execution</li><li>Able to translate R&amp;D prototypes into commercially viable and scalable processes.</li><li>Competence in trial planning, DOE (Design of Experiments), and data analysis to optimize processes.</li><li>Experience with equipment commissioning, line trials, and factory acceptance testing (FAT/SAT).</li><li>Understanding of manufacturing cost drivers and process efficiency. (OEE, yield loss, etc)</li></ul>

Responsibilities: <ul><li>Identify and meet guests’ needs, provide appropriate bar services, and assist guests in recommendations, upselling where appropriate to provide knowledgeable and bespoke service</li><li>Mix ingredients to prepare cocktails and other drinks according to beverage recipes. Curate recipes specialising in fine beverages and unique cocktails in accordance with theme of the outlet/function or as required by guests</li><li>Must be able to assess and manage guests’ needs and recommend excellent wine and food pairing as per theme of the outlet or as required by guests. Where possible, upsell Beverages to guests based on their need, choice, and selection&nbsp;</li><li>Work closely with Bartenders serving all guests and support them as necessary to ensure excellent service delivery</li><li>Ensure all drinks transactions are processed, registered, and settled</li><li>Setup the bar appropriately, ensuring the visuals and merchandise are placed appropriately. Arrange bottles and glasses to make attractive displays</li><li>Undertake opening, closing &amp; cleaning tasks as detailed on checklists</li><li>Coordinate with stewards to ensure equipment and bar area are always kept hygienically clean and tidy and sufficient glassware is available</li><li>Oversee Bar inventories, ensure the checking of expiration dates and that all perishable garnishes are stored and recorded in designated storage area</li><li>Complete all checklists as required daily, weekly, and monthly for the bar. Highlight replenishments for beverage products to the manager or team leader</li><li>Adopt a responsible attitude towards serving alcoholic beverages, to ensure safe consumption in line with group policy and regulatory requirements</li><li>Develop and maintain positive working relationships with others; support team to reach common goals</li><li>Handle guests inquiries in a courteous and efficient manner and report guest complaints or problems to the Team Leaders if no immediate solution can be found</li><li>Perform related tasks and duties as assigned and deemed responsible by management</li><li>Ensure adherence to departmental policies, HACCP processes, F&amp;B standard operating procedures, and instructions enabling delivery of luxurious service to guests and in line with Jumeirah standard of excellence</li><li>Adhere to all relevant Health, Safety and Environment procedures, instructions, and controls</li></ul> Requirements: <ul><li>Higher Secondary School certificate</li><li>Basic Food and Hygiene Training</li><li>2 - 3 years Bartending experience within the international hospitality industry</li></ul>

Responsibilities: Procurement &amp; System Management <ul><li>Operate procurement and inventory systems (e.g., Oracle, SAP, FMC, or equivalent) for:&nbsp;</li><li>Purchase orders verification</li><li>Goods Receiving Notes (GRN)</li><li>Invoice matching and accrual entries</li><li>Ensure all transactions are recorded accurately and in a timely manner</li><li>Coordinate with procurement and finance teams on pending deliveries and discrepancies</li></ul> Receiving &amp; Storage Operations <ul><li>Verify all incoming goods against PO specifications (quantity, quality, price)</li><li>Inspect deliveries for damages, temperature compliance, and expiry dates</li><li>Ensure proper storage according to category:&nbsp;</li><li>Chilled, frozen, and dry goods or general items</li><li>Maintain organized, hygienic, and compliant storage areas</li><li>Adhere to Dubai Municipality Food Code and HACCP requirements</li></ul> Inventory Management <ul><li>Maintain accurate inventory records and stock levels</li><li>Conduct stock counts</li><li>Investigate and report any variances, damages, or losses</li><li>Ensure strict adherence to FIFO / FEFO principles</li><li>Coordinate stock transfers between locations/assets when required</li></ul> Issuance &amp; Operations Support <ul><li>Issue stock to outlets based on approved requisitions</li><li>Ensure timely availability of stock to support park operations and events</li><li>Coordinate with kitchen, service, and stewarding teams for stock requirements</li><li>Support high-volume operations with efficient stock movement and replenishment</li></ul> Reporting &amp; Documentation <ul><li>Prepare inventory reports</li><li>Support month-end closing activities including:&nbsp;</li><li>Stock valuation</li><li>Accrual tracking</li><li>GRN reconciliation</li><li>Maintain proper documentation for audits and compliance checks</li><li>Use Excel for reporting, tracking, and reconciliation (advanced proficiency required)</li></ul> Health, Safety &amp; Compliance <ul><li>Ensure compliance with food safety standards, HACCP, and Food Watch requirements</li><li>Maintain proper temperature logs and storage conditions</li><li>Follow company HSE procedures and safety guidelines</li><li>Report any risks, damages, or unsafe practices immediately</li></ul> Physical &amp; Operational Requirements <ul><li>Handle physical movement of goods including lifting, carrying, and stacking</li><li>Ability to lift and move items up to 20–25 kg regularly</li><li>Operate safely in storage environments (chillers, freezers, warehouses)</li><li>Maintain high levels of energy and physical fitness to support operational demands</li></ul> Requirements: <ul><li>Education &amp; Experience: Bachelor’s degree in Hospitality, Leisure Management, or a related field, with 2–5 years of experience in F&amp;B storekeeping or inventory management; high-volume operations experience preferred.</li><li>Inventory &amp; Systems Expertise: Proficiency in Oracle, SAP, FMC, or equivalent inventory/procurement systems, with strong Excel skills and experience in GRN processing, invoice matching, accruals, and inventory reconciliation.</li><li>Food Safety &amp; Compliance: Strong knowledge of HACCP, food safety standards, FIFO/FEFO practices, audit compliance, and accurate inventory documentation.</li><li>Operational Performance: Ability to maintain inventory accuracy, ensure timely system transactions, reduce wastage/spoilage/expired stock, and optimize stock issuance and availability.</li><li>Core Competencies: Strong attention to detail, accountability, teamwork, time management, problem-solving, integrity, and effective communication with F&amp;B, Park Operations, HSE teams, suppliers, vendors, and regulatory bodies.</li></ul>

Responsibilities: <ul><li>Develop and execute market strategies for the Food Service and Specialty segments across Europe.</li><li>Conduct market sizing, segmentation, growth forecasting, trend analysis, and competitive intelligence to support strategic decision-making.</li><li>Develop a deep understanding of Food Service markets, including restaurants, bakeries, hotels, butcheries, and other food preparation environments.</li><li>Analyze customer requirements, purchasing behaviors, and market dynamics to identify growth opportunities and strategic priorities.</li><li>Investigate emerging Specialty applications, including pharmaceutical storage and other temperature-controlled technology markets.</li><li>Identify and evaluate new opportunities that support expansion into adjacent market segments.</li><li>Gather and translate Voice of Customer and market insights into recommendations that influence business strategy, investment priorities, and product roadmaps.</li><li>Monitor industry developments, regulatory changes, competitive activity, and emerging technologies across Europe.</li><li>Partner with Product Management, Portfolio Marketing, Engineering, and Commercial teams to develop and execute growth initiatives.</li><li>Support long-range planning and business strategy through data-driven market analysis.</li><li>Present market intelligence, business cases, and strategic recommendations to senior leadership and executive stakeholders.</li></ul> Requirements: <ul><li>Bachelors degree in Business, Marketing, Economics, Engineering, or a related discipline.</li><li>3-5 years of experience in Market Management, Strategy, Product Marketing, Business Analysis, Consulting, or a similar market-focused role.</li><li>Strong experience in market sizing, forecasting, trend analysis, and strategic planning.</li><li>Excellent analytical, critical-thinking, and problem-solving skills.</li><li>Experience working with large datasets and translating insights into clear business recommendations.</li><li>Strong communication and presentation skills with the ability to confidently engage senior leadership and executive stakeholders.</li><li>Experience influencing cross-functional teams and driving strategic initiatives.</li><li>International or pan-European business experience.</li><li>Fluent English.</li><li>Ability to travel up to 30%.</li></ul>

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58 food beverage Jobs found

Regional FP&A Analyst

Hostess

Senior Waiter

Hostess

Outlet Manager

Team Lead (Junior Supervisor)

Associate Engineer – Factory Innovation

Senior Bartender

F&B Storekeeper

Market Manager, Food Service & Specialty

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Skills

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Location

Jobtitle

58 food beverage Jobs found

Regional FP&A Analyst

Hostess

Senior Waiter

Hostess

Outlet Manager

Team Lead (Junior Supervisor)

Associate Engineer – Factory Innovation

Senior Bartender

F&B Storekeeper

Market Manager, Food Service & Specialty

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

EMPLOYER

TALENT

COMPANY

Contact Us

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WhiteCrow
WhiteCrow is on a mission to connect companies with the best talent across the globe.