Careers | Al-Hamra RAK

UAE HOTLINE:

800 AL HAMRA(800 - 254 2672)

INTERNATIONAL HOTLINE:

+971 7 202 8777

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Careers

Work with Us

Al Hamra employees have an unparalleled foundation on which to build their careers, their abilities and fulfill their aspirations. We offer challenging, rewarding opportunities in dynamic businesses.
Whether working across teams or functions, employees enjoy access to some of the most experienced professionals in the sector. Equally, they are valued for the skills, experience and the expertise, which they add to the mix. At AL HAMRA, we make sure employees have every resource to keep their knowledge and proficiency up-to-date.

Who are we looking for?
Prospective employees should be able to think critically and creatively, work independently and as part of a team. Other qualities we look for include the ability to adapt to change, a desire for lifelong learning, the highest ethical standards and excellent communication skills.

How can you apply?
We are always on the lookout for driven and talented individuals. If you would like to join us, please check our Current Vacancies here or share your updated resumes here.

Current Vacancies

#Job TitleLocationView / Apply
1F&B Co-ordinator12 YearsU.A.E
2Hygiene Manager110 YearsU.A.E
3Restaurant Manager110 YearsU.A.E
4RYA Dinghy Instructor12 YearsU.A.E
5Receptionist11 YearsU.A.E

Job Title:

F&B Co-ordinator

Grade:

Company:

Al Hamra Food & Beverage

Job Code:

Department:

Reporting To:

Head of F&B

JOB PURPOSE

Serves as a key support team member of the senior F&B team.  Ensures guest satisfaction is met through the F&B experience by providing efficient and courteous service within the section assigned.  Handles all administrative tasks and transactions related to the Food & Beverage department accurately and efficiently, enhancing the division reputation for excellence.

KEY ACCOUNTABILITIES (Max of 12-14 buckets of accountabilities including standard generic accountabilities. Each accountability to include a max of 8 statements)

Description

Operations

  • Maintains accurate and complete knowledge of all products (F&B) offered by the company including our services, facilities, equipment, procedures and policies, standards, promotional activities, business requirements, etc.
  • Proactively updates his/her direct superior on the completion status of assignments and tasks
  • Assists the Restaurant and Outlet Managers to implement impeccable quality experiences throughout the restaurant outlets
  • Responds to all guest needs promptly, politely and efficiently
  • Ensures accurate recording of any guest orders, requests and transactions through the POS
  • Maintains accurate cash floats at all times whilst ensuring efficient billing
  • Attends pre-service briefings for daily updates with the Outlet Managers and F&B Staff
  • Meet/greet guests in a professional and efficient manner, answers telephone in a professional courteous way
  • Ensures all stationaries for the outlets are well stocked and organized in a tidy order at all times
  • Serves food and beverages according to guest needs and expectations when required
  • Assists in the preparation and set-up of event spaces for functions including the arrangement of beverage and food display/serving areas
  • Maintains accurate, well organized checklists and files as directed by his/her superior.

Human Resources / General

  • Establishes and maintains effective employee relations at all times
  • Informs on a daily basis to all Outlet Managers relevant information in operational and personal matters, including information which may require the Restaurant Manager’s action
  • Communicates with other departments all relevant information as requested. 
  • Is responsible for the administrative support for the kitchen department.  Maintains efficient and accurate filing system to maintain necessary HR time-keeping files, training records and resources, memoranda preparation and distribution within 24 hours.
  • Prepares reports and operational forms as directed by his/her superior and endures confidentially is adhered to at all times. Prepares minutes of kitchen meetings, dictation, transcribing, drafting, and typing of documents,
  • Maintains appointments and meeting schedule for the Manager, arranges meeting and greeting of office visitors, ensures all correspondence is answered within 24 hours.
  • Takes telephone call inquiries and queries for all F&B event functions, ensuring to project a friendly, professional and efficient image at all times. 
  • Facilitates with HR department all training/development programs that improve personal standards and departmental operational standards, maintaining necessary records. 
  • Responsible for receiving, opening and sorting all incoming mail for the department and bringing to the attention of the F&B personnel only. 
  • Dispatches outgoing mail within the F&B. 
  • Responsible for ensuring office areas is well supplied and well maintained. 
  • Preparation of all information and figures required for the completion of all monthly report of the F&B department.

QUALIFICATIONS, EXPERIENCE & SKILLS

Minimum Qualifications:

Hospitality Management qualifications –

Diploma from University, Hotel School, Hospitality Training Providers

Trade Certificates from Hotel Schools, Hospitality Training Providers

Additional Industry Accreditation from Professional Training Courses attended/participated

Typical Experience: 

Minimum of 2 years industry experience in international hotel or restaurant environments

Preferably experienced in high volume F&B operations

Must have hospitality background

Job-Specific Knowledge & Skills (Indicate required level: basic, intermediate, advanced or expert):

Advanced customer service skills

Hospitality background

Quantified experience in food safety and hygiene

Competent in Word, Excel, FMC and other software packages

Cash handling and cashiering experience

Job Title:

Hygiene Manager

Grade:

 

Company:

Al Hamra Hospitality LLC

Job Code:

 

Department:

Culinary

Reporting To:

Head of F&B Operations

JOB PURPOSE

Complete responsibility for the highest level of sanitation and hygiene standards. To ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas to minimum require Hygiene and Sanitation standards

KEY ACCOUNTABILITIES (Max of 12-14 buckets of accountabilities including standard generic accountabilities. Each accountability to include a max of 8 statements)

Description

Meetings

Attend / Host :

  • Host weekly HACCP team meeting (bi-weekly tba)
  • One on one meeting with the Executive Chef/Chef in Charge on a daily basis
  • Attend Daily F&B briefing

Hygiene Walks

Detail :

  • Daily walks through all HACCP related areas
  • Weekly walks through with Executive Chef and/or Chef in charge all kitchens to inspect all areas in depth

Personal Hygiene

Implement :

  • Critical Control Points System
  • Control system procedures
  • Evaluation of corrective actions
  • Staff medical records updating system

Ensure

  • Hand wash basins are available near each work area
  • Gloves be worn in cold kitchen / pastry / butchery and areas where raw food items are handled
  • Ambassadors wash their hands thoroughly and as often as necessary
  • Ambassadors report all illnesses and do visit the doctor
  • Excessive jewellery are not to be worn in the kitchen
  • Uniform to be changed at least on a daily basis
  • All infection on the hands of the ambassadors are covered
  • Hairs should always be clean and tidy and chefs to wear headgear
  • Smoking is prohibited in the kitchen
  • To keep changing rooms in clean and tidy condition
  • To carry out training in hygiene food preparation practices

Premises

Implement :

  • Critical control points
  • F&B and Engineering preventive maintenance list
  • Action plan rectification

Ensure :

  • Access to the kitchens is limited as far as possible to kitchen ambassadors
  • Areas used to prepare raw food are separated from cooked food
  • Waste containers are covered, kept cleaned and emptied regularly
  • Floor, ceiling, drainage, chillers, dishwashing machine and kitchen equipment is kept in good condition
  • No wooden surfaces in the kitchen

Continue :

  • No trace of pests or pets in the kitchen
  • Organized system of pest control prevention
  • To maintain staff washrooms in a good hygiene condition
  • Effective cleaning schedule in all areas

Delivery and Storage

Implement :

  • Tracking system for control of supplier operating licenses
  • Daily checklist by shift for chillers temperature control
  • Control of dry store food operation

Ensure :

  • Specification / quality / and delivery records for perishable food items
  • Items are removed from delivery packaging and transferred in washable containers
  • Sufficient and well maintained refrigeration equipment is functioning at correct temperatures
  • Daily spot check on storage conditions and holding temperatures
  • Food stock rotation practices are well adhered

Preparation & Storage

Implement :

  • Cooking control points
  • Storage control points
  • Serving control points

Ensure :

  • Segregation of all raw and cooked food procedures are strictly observed
  • To carry out sanitizing / disinfection procedures
  • Temperature and time controls are in place to ensure all cooking is thorough and properly carried out
  • To ensure rapid chilling after cooking
  • To ensure appropriate holding for all hot temperatures until serving
  • Food that is not consumed must immediately be disposed

Cleaning

Implement :

  • Regular tour of the house with Executive Chef / Steward Supervisor and Duty Engineer
  • Weekly Hygiene Committee meeting convened to review minutes and outstanding issues
  • Dishwashing control points

Ensure :

  • Sanitation / Disinfection of all critical surfaces and utensils
  • Correct concentration for chemical products
  • Application of correct chemical for correct use
  • Items protected from contamination after disinfection
  • Suitable methods are used to make sure that cleaning is effective
  • To check the temperature of wash and rinse
  • All equipment used for cleaning are to be hygienically stored
  • Cleaning products are to be safely stored away from food
  • Cleaning products must be properly labelled and identified

Training

Implement :

  • Involvement in Food Safety training for all ROVE food handlers
  • Evaluation of efficiency of training from ROVE chemical supplier

Ensure :

  • Participation of all ROVE ambassadors in the Food Safety Training
  • Full respect of Food Handling best practices

Document & Control

Implement :

  • Weekly checklist for Food Preparation / Storekeeper / Cost Control / Stewarding / Food Production
  • Monthly Food Safety Training Report
  • Monthly Food Lab Test Report
  • Chemical Supplier Group Audit Report

Ensure :

  • Top Management is fully aware of high risk area for food borne Illness
  • Recommendation for future improvement
  • High confidentiality from internal results
  • Full integrity in carrying out the Audits

Service & Display

Implement :

  • Temperature control
  • Cross-contamination
  • Hot foods must keep above 63º C for a maximum of two hours
  • Chilled foods must keep below 8º C for a maximum of two hours
  • Separating raw and ready-to-eat foods on displays
  • Providing separate utensils for raw and ready-to-eat foods

Packaging of Takeaway Food Items

Implement :

  • Temperature control
  • Cross-contamination

Ensure :

  • Food is transported in packaging or containers that protect it from contamination
  • Chilled foods are kept at the right temperature
  • Raw foods and ready-to-eat foods are kept apart
  • Vehicles used to transport food are kept clean and in good repair
  • When a container or vehicle is used to transport different foods or both food and non-food products at the same time, the products should be separated to protect against contamination

QUALIFICATIONS, EXPERIENCE & SKILLS

Minimum Qualifications:

Hospitality Management qualifications – Bachelor of Science or Public Health

Quantified working experience in UAE

Approved trainer for Dubai Municipality

Thorough HACCP background/knowledge

Typical Experience:

Minimum of 10 years industry experience including 3 years as a department head

Minimum of 5 years of management level experience in F&B industry

Minimum of 7 years supervisory level experience in international hotel or restaurant kitchen environments

Minimum of 5 years industry experience in high volume F&B operation

Job-Specific Knowledge & Skills (Indicate required level: basic, intermediate, advanced or expert):

To implement all Prerequisite programs needed as the foundation of the HACCP plan

Implement fully operational HACCP based Food Safety Management System

To build people support from different departments and to ensure that a positive hygiene culture is driven, followed and complied with for the success of maintaining HACCP system

Ensure and maintain hygiene standards as per the requirement of Dubai Municipality

Educate and train the food handlers in all the aspects of food hygiene as per the Dubai Municipality requirements

Ensure and verify the implementation of food hygiene standards within the hotel with regards ti temperature control requirements for  the food, monitoring personal hygiene practices, receiving of the raw materials, storage, preparation and serving is done as the required standards

Establish and maintain vender assurance program.

Conduct food safety program, conduct food safety audits at supplier’s site

Provide assistance & information as required by third party auditor (HACCP Auditor, Dubai Municipality Food Inspectors)

Monitor and implement recommendations made by Pest Control Services

Investigate and comments on customer complaints in respect of food hygiene and food safety as per any non-conforming report raised

Prepare monthly sampling schedule, statistical reports and give recommendations for improvement

Job Title:

Restaurant Manager

Grade:

Company:

Al Hamra Hospitality

Job Code:

Department:

F&B

Reporting To:

Head of F&B Operations

JOB PURPOSE

Serves as a pivotal member of the Management.  Responsible for managing all aspects of the F&B operation including the selection, development and performance management of outlet associates, optimizing department profits and increasing sales. He / She manages scheduled shifts to ensure guest satisfaction. He / She manages all operational issues ensuring standards of quality and service are met.

KEY ACCOUNTABILITIES (Max of 12-14 buckets of accountabilities including standard generic accountabilities. Each accountability to include a max of 8 statements)

Description

Administration

  • Maintains a clean and tidy office space work area
  • Ensures staff have the necessary tools to complete their daily administrative tasks
  • Ensures all departmental reports, schedules, menus, logbooks, guest comments reports, guest history records and correspondence are completed in liason with the F&B Management accurately and punctually
  • Ensures proper requisitioning and controlling of supplies
  • Attends meetings and briefings as directed by F&B Management
  • Responds to any changes in the F&B function as dictated by the company
  • Proactively updates direct superior on status of assignments and tasks  

Commercial / Financial / Sales & Marketing

  • Assist in the preparation of the department Sales and Marketing plans
  • Assist in the preparation of the department budget and forecast
  • Ensures the outlet operational budget is in line and that costs are strictly controlled to maximize profitability
  • Maximizes profitability by increasing turnover (revenue and covers) as a priority and controlling costs as a second priority
  • Generate and analyse appropriate reports according to business needs
  • Controls and manages void cheques, complimentary meals, guest entertainment per accounting procedures
  • Promotes identity of the outlet, build relations and a sense of personalized service toward guests
  • Participates in public relations activities, sales calls and promotional activities designed to stimulate business
  • Constantly strives to promote operation awareness and grow revenue income

Operations

  • Maintains accurate and complete knowledge of all products (F&B) , services, facilities, equipment, procedures and policies, standards, promotional activities, business requirements, etc
  • Formulates and continually updates Departmental Operations Manual detailing standards of performance, policies, procedures, and service standards in accordance with company vision, values, guidelines
  • Maintains excellent knowledge of all F&B products and services
  • Manages any complaints and customer requirements
  • Ensures guest satisfaction is monitored and where appropriate, rectified throughout their meal experience
  • Ensures high standard of repair and maintenance to operating equipment
  • Ensures opening and closing duties are completed timely
  • Ensures presentable uniforms and grooming standards are maintained for all front line staff
  • Conducts regular briefing and meetings to keep staff well informed of policies, procedures, activities, comments
  • Ensures seem less work flow and good co-operation with Kitchen team to deliver smooth service and high quality product to guests
  • Ensures high standard of cleanliness in all areas of operation
  • Co-ordinates and implements all F&B food promotions and programmes

Purchasing / Control / Stores

  • Ensures all food orders reach purchasing according to the hotel standard and with all necessary information
  • Ensures orders are according to the established guidelines by completing necessary forms
  • Signs for all purchase orders in respect to quantities ordered
  • Work with Purchasing to ensure prompt and efficient purchasing, issuing of supplies, stock control, inventory
  • Co-ordinate with the Mixologist and Purchasing the efficient supply and storage of beverages to meet operational requirements according to par levels
  • Checks and controls food deliveries for quality and correct storing
  • Checks and keeps records of all beverage and front of house chiller units regarding temperature, condition equipment, expiry dates
  • Co-ordinates monthly inventory for F&B and stores together with Cost Controller
  • Provides cost controller with the necessary information for all beverage recipe calculations
  • Advises purchasing in respect of quality and quantity (together with Kitchen)
  • Ensures all relevant credits from accounting are posted and recorded

Human Resources

  • Ensures all staff are familiar with the Hotels emergency procedures
  • Delivers regular technical skills training to staff
  • Ensures proper instruction and training to operate all machinery in his / her work area
  • Ensures correct scheduling of employees to maintain standards of service
  • Ensure employees report for duty on time and maintain a high standard of personal grooming
  • Maintains a monthly overview of vacation and public holiday balance of all his staff
  • Treats all ambassadors with respect and integrity
  • Maintains ongoing training programs in good cooperation with the training manager
  • Conducts performance appraisals for all employees
  • Supervises orientation programme for all new employees to the outlet

QUALIFICATIONS, EXPERIENCE & SKILLS

Minimum Qualifications:

Hospitality Management qualifications –

Industry Degree or Diploma from University, Hotel School, Hospitality Training Providers

Trade Certificates from Hotel Schools, Hospitality Training Providers

Additional Industry Accreditation from Professional Training Courses attended/participated

Typical Experience:

Minimum of 10 years industry experience including 2 years as a Manager

Minimum of 3 years supervisory level experience in international hotel or restaurant environments

Preferably minimum of 5 years industry experience in high volume F&B operation

Job-Specific Knowledge & Skills (Indicate required level: basic, intermediate, advanced or expert):

Expert customer service skills and theoretical knowledge of F&B

Advanced knowledge of global F&B

Quantified experience in food safety and hygiene

Competent in Word, Excel, FMC and other software packages

Cash handling and cashiering experience

Highly competent oral and written skills

Sound knowledge of stock control and financial budgets

RYA DINGHY INSTRUCTOR

required for new sailing and actives centre.

The Sailing Training Centre is based in a growing market in the Middle East promoting water sports to schools and youth groups.

The Sailing Club is seeking RYA dinghy instructors, who are passionate about the sport of sailing and who will be responsible for delivering RYA based activity sessions and courses, whilst providing customers with a safe and adventurous experience. The Club, in a culture of achieving high standards, maintaining and developing the safety environment and delivering a service which exceeds customer expectations.

This permanent, full-time position will be demanding and requires a reliable, hands-on, self-motivated individual, who is flexible and able to work evenings and weekends.  

Duties include:

  • Responsible for checking and maintaining equipment required for each session.
  • Responsible for ensuring customer safety.
  • Responsible for delivering prepared safety brief and session in accordance with the code of practice or governing body guidance.

Skills & Attributes:

  • At least 2 years’ experience as an RYA Dinghy Instructor working within a commercial sailing operation teaching adults and children.
  • Proven record as a team player but also Independent self-starter and highly motivated.
  • Sensitivity to and tolerance of cultural differences
  • Providing excellent customer experiences.
  • To check activity area for debris and rubbish and to assist to keep the site clean and tidy.
  • Have an outgoing and friendly manner.
  • Have strong customer service/communication skills and be confident/work well under pressure.

Qualifications:

  • Hold an RYA Dinghy Instructor qualification is essential.
  • Hold an RYA Powerboat with safety boat is essential.
  • Hold a current RYA approved 1st Aid qualification is essential.
  • Previous experience of working in a similar role/environment is essential.
  • Hold a RYA Senior Instructor qualification is desirable.
  • Preferably a qualified PWC Instructor.
  • Preferably has a Marine qualified and experience outside of Instructing. E.g. engineering or boat repair.

SALARY

Salary will reflect the skills and abilities of the successful applicant but will be in the range of XXXX (AED) per month. Including Transportation & accommodation.

Job Title

Receptionist

Department

Al Hamra Marina Sailing Club

Staff Level or Grade

Mid Skill

Reports to

Marina Manager, Ass. Manager and Personal Assistant

In charge of

Scope of this position

Personal Assistant

Vision Statement

At Al Hamra marina Sailing Club, our vision is to be the best Sailing Club in the region.

Mission Statement

To provide exceptional service and experience offering high quality marine services.  We recognize the importance of our employees in achieving this and we will create a positive working environment which encourages their loyalty, commitment and hard work.

Job Aims:

  1. To maximize the revenue of Al Hamra Marina
  2. To exceed members/customers expectations by being collaborative and accountable
  3. To administer all policies and procedures relating to Al Hamra Marina

Planning and strategies:

  • Our Plans and strategies are to have an outlook and a rapidly growing reputation for producing quality and high performance in order to expand business to exceed expectations.

General Activities:

  • Take and relay messages
  • Administration work

Job Duties and Responsibilities:

  • The Receptionist is responsible for providing customers with information and assistance in an efficient, pleasant and positive way.
  • General reception procedures such as filing, post, email, photocopying and telephone enquiries.
  • Dealing with customer requests and documentation.
  • Keeping the reception area, the notice boards, furniture etc. clean and tidy.
  • Relaying messages and carrying documents around the marina.
  • Entering and retrieving data from the PC marina management system.
  • Complying with the Company’s Health & Safety Policy and other issued procedures and guidelines, and with recognised good working practices.
  • Complying with Sailing Club regulations regarding dress and expected modes of behaviour. At all times offering a personal and personable service to customers so as to enhance the reputation of the marina.
  • Dealing with Sailing Club Applications, generally administering, Sailing records and documentation.
  • Monitoring stocks of stationery and equipment and re-ordering as required.
  • Maintaining database and standard documentation.
  • General computer operation of word-processing, spreadsheets, database, payroll and accounts software.
  • General office procedures such as filing, post, photocopying and telephone enquiries.
  • Typing/word processing, preparation and use of spreadsheets and databases.
  • Complying with company regulations regarding dress and expected modes of behaviour, and offering a personal and personable service to customers in order to enhance the reputation of the marina.
  • Not entering into any contract, agreement or commitment on behalf of the company or ordering any goods and services on behalf of the company except with prior permission.
  • Provide help to customers and excellent customer service at all times
  • Work with due regard to the health and safety of himself, members, other staff and the customers.
  • Ensuring that Sailing Club members obey the Marina Rules at all times.

Job Purpose:

  • To provide service for members and guest throughout the year, ensuring all safety protocols are followed and the vision of Al Hamra marina is fulfilled.

Self Management:

  • To be highly independent.
  • To be highly Accommodating.
  • Having high Energy level.
  • To be Cooperative and agreeable.
  • To be stable under pressure.
  • A team player and willing to learn from others plus a good attitude to work.

Flexibility

  • Must be willing to work off duty hours when assigned

Education Experience

  • One years experience as a secretary
  • Excellent computer skill with deep knowledge of office package
  • Fluent English written and spoken
  • Formal qualification and extensive experience of accounting, front desk and administrative affairs in a commercial office environment.
  • Able to work confidently with word-processing, spreadsheet, database, accounting and payroll software.
  • Able to work accurately with a minimum of supervision and to produce results on time.

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