Careers

The Regency's name is synonymous with elegance, luxury and outstanding service. Our team members are the foundation of our business and we are greatly proud of them.

Please contact us if you are interested in career opportunities at The Regency.


VACANCIES:

Job       Barman

Key Purpose

 

The Barman provides efficient service of beverage, including order taking and delivery of any bar food and / or beverage item. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.  

 

 Qualifications 

 

Main Functions

 

 

 

Food & Beverage Waitresses

 

Qualifications

·        High School, courses / certificates in Hotel and Restaurant Management or any other related field.

·        At least 2 year’s experience as a Waitress in a 5 Star Hotel.

·        Must be fluent in English and knowledgeable in Arabic will be an advantage.

·        Customer service oriented and diligent.

·        Flexible and can work on varying schedules.

               

Job Description

·        Required to work varying schedules due to the cyclical nature of business in the hotel.

·        Report for duty punctually, wearing the correct uniform and name badge at all times.

 

 

Chief Engineer 

Qualifications Requirements

Key Purpose

The Chief Engineer is responsible for the direction and oversight of the entire Maintenance and landscape departments, their employees and equipment. He will take meticulous care of hotel/resort assets in terms of servicing, repair & preventive maintenance programs ensuring all plant and mechanical systems are operating efficiently, safely cost effectively. He will anticipate future planning, needs and cost savings of the property keep all expenditures within budgeted guidelines.  

Main Punitions

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

 

Director of Sales - Corporate

The Director of Corporate Sales will serve as an ambassador to promote leadership directed towards corporate sales growth of the hotel.

Qualifications:

The key responsibilities include :

 

Chef De Cuisine

The Chef De Cuisine will be in charge of managing the Italian A la Carte and All Day Dining Restaurant Kitchen operations to achieve optimum profit, present highest quality of food production and sanitation, implement new cooking techniques, and ensure that culinary objecteves are maintained.  

Qualifications:

Responsibilites Overview: 

 

Chef De Partie

The Chef de Partie directs, assists and supervises the preparation of all sauces, stews, meat, fish and other special dishes required.

Qualifications:

Job Description:

 

Banquet Service Manager

The Banquet Service Manager, reporting directly to the Banquet Operations Manager will be responsible for the administration and operations of the Banqueting and Conferences on-premise and off premises functions including but not limited to client communcation, staffing, logisitics, planning and overall services of the catering and conventions setup. 

Qualifications:

The key responsibilities include :

 

Room Service Manager   

The Room Service Manager will be responsible for managing the overall operations of the In-room Dining, focusing on quality customer service delivery, employee training, food and beverage profitability. 

Qualifications:

  • Degree / Diploma in Hospitality Management or other related courses. 
  • Minimum of at least Two (2) years working experience in the same capacity in a Five (5) Stars Hotel.  
  • With great attention to detail, quality service, productivity and excellence.
  • Effective communication and leadership skills.
  • Pro active and guest experience oriented. 

The key responsibilities include :

  • Oversee all aspects of the daily operation of the hotel’s Room Service operation.
  • Supervise all Room Service personnel.
  • Respond to guest complaints in a timely manner.
  • Organise all documentation for shift work daily including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labour daily through the time management