Jobs at Domeo Resources International (DRI

Job Summary

• The Facility Manager is responsible for planning, directing, coordinating, and managing the operation, maintenance, safety, and continuous improvement of all hotel buildings, infrastructure, utilities, equipment, and physical assets to ensure a safe, functional, efficient, and aesthetically pleasing environment consistent with the standards of a superior luxury hotel.
• The role oversees preventive, corrective, and predictive maintenanceprogrammescovering electrical systems, plumbing, HVAC, elevators, generators, water treatment systems, swimming pools, fire protection systems, kitchen equipment, guest room facilities, public areas, landscaping, and other building services.
• The Facility Manager ensures maximum equipment reliability, regulatory compliance, energy efficiency, and asset preservation while minimizing operational downtime and maintenance costs.
• Working closely with the Operations Manager, Executive Housekeeper, Director of Food & Beverage, Security Manager, IT Manager, and other department heads, the Facility Manager supports uninterrupted hotel operations, exceptional guest experiences, and long-term asset sustainability.

Requirements
Skills and Competencies:

• Facility Management.
• Preventive Maintenance Planning.
• Building Services Management.
• Mechanical, Electrical & Plumbing (MEP) Systems.
• HVAC Systems.
• Energy Management.
• Project Management.
• Budgeting & Cost Control.
• Asset Management.
• Vendor & Contractor Management.
• Health & Safety Compliance.
• Leadership & Team Development.
• Problem Solving & Decision Making.
• Communication & Interpersonal Skills.
• Microsoft Office Suite.
• Computerized Maintenance Management Systems (CMMS).

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Job Summary

• The Head Mixologist is responsible for leading and managing all beverage operations within the hotel, ensuring the delivery of innovative, high-quality cocktails, premium beverageexperiences, and exceptional guest service consistent with the standards of a superior luxury hotel.
• The role oversees cocktail development, beverage quality, bar operations, inventory management, cost control, staff training, and compliance with food safety and responsible alcohol service regulations.

Responsibilities

• The Head Mixologist is responsible for creating signature beverage programs, maintaining world-class mixology standards, driving beverage revenue, controlling beverage costs, and ensuring that every bar within the hotel deliversan exceptionaland memorable guest experience.
• The role works closely with the Director of Food & Beverage, Restaurant Manager, Executive Chef, Procurement, and Finance to maximize profitability while maintaining luxury service standards.

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Summary

• The Mixologist is responsible for preparing, presenting, and serving premium alcoholic and non-alcoholic beverages while delivering exceptional guest experiences consistent with the standards of a superior luxury hotel. The role combines technical expertise in cocktail preparation with outstanding customer service to create memorable beverage experiences for guests.
• The Mixologist ensures that all beverages are prepared according to standardized recipes, presentation standards, and quality specifications while maintaining excellent hygiene, inventory control, responsible alcohol service, and operational efficiency. The role also contributes to beverage innovation, revenue generation, and guest satisfaction through creativity, product knowledge, and exceptional service.

Requirements
Skills & Competencies:

• Advanced Cocktail Preparation.
• Mixology Techniques.
• Beverage Knowledge.
• Wine and Spirit Knowledge.
• Guest Service Excellence.
• Upselling and Sales.
• POS System Operation.
• Inventory Management.
• Communication and Interpersonal Skills.
• Attention to Detail.
• Time Management.
• Teamwork.
• Problem Solving.
• Creativity.
• Professional Grooming.

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Job Summary

• The Pastry Chef is responsible for planning, organizing, supervising, and managing all pastry, bakery, confectionery, dessert, and specialty baked goods production within the hotel.
• The role ensures the consistent preparation and presentation of high-quality pastries, breads, cakes, desserts, chocolates,viennoiserie, and specialty confectioneries that reflect the standards of a superior luxury hotel.
• The Pastry Chef oversees pastry production for all hotel outlets, including restaurants, cafés, lounges, executive lounges, room service, banquet and conference facilities, weddings, outdoor catering, and special events.
• The role is accountable for menu development, product innovation, quality assurance, food safety, inventory management, cost control, staff supervision, budgeting, and operational efficiency.
• Working closely with the Executive Chef, Food & Beverage Department, Conference & Banquet Team, Procurement, Sales & Marketing, and other departments, the Pastry Chef ensures exceptional guestexperienceswhile maximizing profitability and maintaining world-class culinary standards.

Qualifications

• Interested candidates should possess an HND / Bachelor`s Degree with 3 - 8 years experience.

Skills & Competencies:

• Advanced Pastry and Bakery Production.
• Cake Decoration and Sugar Craft.
• Chocolate and Confectionery Production.
• Artisan Bread Making.
• Dessert Innovation.
• Menu Development.
• Food Cost Control.
• Inventory Management.
• HACCP and Food Safety Compliance.
• Leadership and Team Development.
• Banquet Dessert Production.
• Communication and Interpersonal Skills.
• Time Management.
• Problem Solving.
• Attention to Detail.
• Kitchen Production Software and Microsoft Office.

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Job Summary

• The Commis Chef is responsible for assisting in the preparation, cooking, presentation, and storage of food in accordance with the recipes, quality standards, and luxury hospitality expectations of the hotel.
• Working under the supervision of senior chefs, the Commis Chef supports the smooth operation of the kitchen by ensuring ingredients are properly prepared, workstations are organized, food is produced efficiently, and hygiene and food safety standards aremaintained at all times.
• The Commis Chef is expected to develop culinary skills while contributing to exceptional dining experiences across all hotel food outlets, including restaurants, bars, room service, executive lounges, banquet and conference facilities, outdoor catering, and staff dining.
• The role requires discipline, teamwork, attention to detail, and a strong commitment to continuous learning and professional growth.

Requirements
Skills and Competencies:

• Food Preparation Techniques.
• Basic Culinary Skills.
• Knife Skills.
• Food Presentation.
• Recipe Compliance.
• HACCP and Food Safety.
• Time Management.
• Attention to Detail.
• Teamwork and Collaboration.
• Communication Skills.
• Kitchen Equipment Operation.
• Inventory Awareness.
• Ability to Work Under Pressure.
• Willingness to Learn and Develop.

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Job Summary

• The Chief Security Officer is responsible for planning, directing, coordinating, and managing all security operations of the hotel to ensure the safety, security, and protection of guests, employees, visitors, contractors, assets, facilities, and information.
• The role develops and implements comprehensive security strategies, policies, and procedures that uphold the standards of a superior luxury hotel while ensuring compliance with all applicable security, health, safety, and regulatory requirements.
• The Chief Security Officer oversees physical security, access control, CCTV surveillance, emergency response, fire safety coordination, VIP protection, incident investigations, risk management, loss prevention, and crisis management.
• The role works closely with all operational departments to maintain a secure environment without compromising the exceptional guest experience expected in a luxury hospitality establishment.

Requirements
Skills & Competencies:

• Security Operations Management.
• Risk Assessment and Threat Analysis.
• Loss Prevention.
• CCTV and Electronic Security Systems.
• Emergency and Crisis Management.
• Fire Safety Management.
• Incident Investigation.
• Leadership and Team Development.
• Conflict Resolution.
• Report Writing.
• Communication and Interpersonal Skills.
• Decision-Making and Problem Solving.
• Microsoft Office Suite.
• Security Management Systems.

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Job Summary

• The Chief Steward is responsible for planning, organizing, supervising, and managing all stewarding operations within the hotel to ensure the highest standards of cleanliness, sanitation, hygiene, and operational support for all food and beverage outlets.
• The role oversees the cleaning, storage, maintenance, and distribution of kitchen equipment, crockery, cutlery, glassware, cookware, buffet equipment, and other food service assets while ensuring compliance with food safety regulations, HACCP standards, occupational health and safety requirements, and luxury hospitality standards.
• The Chief Steward is responsible for leading the stewarding team, maintaining hygienic food production and service environments, managing stewarding inventories, minimizing breakages and losses, controlling operational costs, coordinating waste management, and supporting the Executive Chef and Food & Beverage Department in delivering seamless operations across restaurants, bars, lounges, room service, banquet facilities, conference venues, executive lounges, and outdoor catering operations.

Skills & Competencies:

• Stewarding Operations Management.
• Sanitation and Hygiene Management.
• HACCP and Food Safety Compliance.
• Inventory and Asset Management.
• Cost Control and Budget Management.
• Waste Management.
• Leadership and Team Development.
• Occupational Health & Safety.
• Communication and Interpersonal Skills.
• Planning and Organizational Skills.
• Problem Solving and Decision-Making.
• Report Writing.
• Microsoft Office Suite.
• Hospitality Operations Management.