Jobs in Restaurants in Morocco 2026

0 to 0 years Naukri Gulf

Assistant Manager - Restaurant

On-site - Morocco - Boulemane 22 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.CORE WORK ACTIVITIESAssisting in Management of Restaurant Team<ul><li>Handles employee questions and concerns.</li><li>Monitors employees to ensure performance expectations are met.</li><li>Provides feedback to employees based on observation of service behaviors.</li><li>Assists in supervising daily shift operations.</li><li>Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.</li><li>Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</li></ul>Conducting Day-to-Day Restaurant Operations<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li><li>Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.</li><li>Ensures compliance with all restaurant policies, standards and procedures.</li><li>Monitors alcohol beverage service in compliance with local laws.</li><li>Manages to achieve or exceed budgeted goals.</li><li>Performs all duties of restaurant employees and related departments as necessary.</li><li>Opens and closes restaurant shifts.</li></ul>Providing Exceptional Customer Service<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Encourages employees to provide excellent customer service within guidelines.</li><li>Handles guest problems and complaints, seeking assistance from supervisor as necessary.</li><li>Strives to improve service performance.</li><li>Sets a positive example for guest relations.</li><li>Assists in the review of comment cards and guest satisfaction results with employees.</li><li>Meets and greets guests.</li></ul>Conducting Human Resource Activities<ul><li>Supervises on-going training initiatives.</li><li>Uses all available on the job training tools for employees.</li><li>Communicates performance expectations in accordance with job descriptions for each position.</li><li>Coaches and counsels employees regarding performance on an on-going basis.</li></ul>Additional Responsibilities<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li><li>Assists servers and hosts on the floor during meal periods and high demand times.</li><li>Recognizes good quality products and presentations.</li><li>Supervises daily shift operations in absence of Restaurant Manager.</li></ul></div></section><section>Desired Candidate Profile<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul></section>

0 to 0 years Bayt

Responsable de Restaurant-Oscar

On-site - Morocco 28 May 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Description de l'entreprise Fairmont Hotels & Resorts Rejoignez une équipe dynamique et faites partie d’un réseau de 90 établissements d’exception, avec 34 nouvelles ouvertures en cours, répartis dans 30 pays à travers le monde. Nos établissements s’étendent des plages d’Hawaï aux parcs nationaux préservés du Canada, du cœur de Londres aux déserts des Émirats Arabes Unis. Fairmont Royal Palm Marrakech C‘est sur un domaine d’exception, au cœur d’une oliveraie centenaire dominé par l’Atlas que se trouve le Fairmont Royal Palm Marrakech. À seulement vingt minutes de la vibrante « Ville Rouge », sur la route d’Amizmiz, le Fairmont Royal Palm Marrakech propose le meilleur : 134 clés réparties en suites et villas, trois restaurants, un Spa d'une superficie de 3500 m2 ainsi qu’un centre sportif avec une piscine de 2000 m2, un golf de 18 trous et un club enfant unique. Description du poste Relevant du Directeur de la Restauration, les responsabilités et les fonctions essentielles du poste comprennent, sans s’y limiter :  <ul><li>Assurer la gestion opérationnelle complète du restaurant sur les services du midi et du soir</li><li>Être le lien direct et quotidien avec le Chef afin de garantir une parfaite cohérence entre cuisine, salle et expérience client</li><li>Encadrer, former et fédérer une équipe d’environ 15 collaborateurs</li><li>Être un leader de terrain, présent pendant les services et exemplaire dans l’exécution</li><li>Développer une relation forte avec la clientèle et devenir un véritable visage du restaurant afin de fidéliser une clientèle locale et internationale</li><li>Garantir une qualité de service irréprochable dans un environnement dynamique à fort volume (environ 200 couverts par service)</li><li>Participer activement à l’expérience Beverage avec une solide maîtrise de la sommellerie et de la mixologie</li><li>Maîtriser les techniques de salle haut de gamme : découpes, flambages, finitions et service en interaction avec le client</li><li>Véhiculer avec passion les valeurs, la vision et l’univers du Chef</li><li>Autres tâches, telles qu’assignées</li></ul> Qualifications <ul><li>Expérience confirmée en management de restaurant haut de gamme ou lifestyle</li><li>Excellent relationnel et forte présence en salle</li><li>Leadership naturel et capacité à inspirer les équipes</li><li>Très bonne culture Food & Beverage</li><li>Sens aigu du détail, de l’accueil et de l’expérience client</li><li>Énergie, élégance, personnalité et esprit entrepreneurial</li><li>Expérience préalable de l’utilisation d’un système de point de vente (système POS)</li><li>Capacité à se servir des applications Microsoft Windows</li><li>Un diplôme universitaire dans une discipline liée est privilégié</li><li>Excellentes compétences de communication en Français et anglais</li><li>Excellentes compétences interpersonnelles et compétences en résolution de problèmes</li><li>Particulièrement responsable et fiable</li><li>Capacité à travailler efficacement sous pression dans un environnement au rythme soutenu</li></ul> Informations supplémentaires Avantages collaborateurs Rejoignez nos équipes et bénéficiez d’un ensemble d’avantages exclusifs, incluant des surclassements offerts, des séjours prolongés, des tarifs préférentiels au sein des établissements Fairmont & Raffles, ainsi que des réductions sur la restauration et le bien-être, sans oublier de nombreuses attentions pensées pour enrichir votre expérience. Nous avons à cœur de prendre soin de nos collaborateurs et de valoriser leur engagement en leur offrant des avantages à la hauteur de leur investissement. Nos valeurs Respect Nous valorisons les besoins, les idées et l’individualité de chacun. Nous traitons toutes les personnes avec équité et dignité. Excellence Nous créons des liens authentiques et saisissons chaque occasion pour faire sentir à notre entourage qu’il est unique. Appartenance Nous célébrons nos différences, nous nous soutenons mutuellement et avançons toujours ensemble. Autonomisation Nous donnons à chacun la liberté de prendre des initiatives et d’anticiper les moments qui créent des expériences inoubliables. Intégrité Nous bâtissons la confiance à travers le respect mutuel et l’authenticité. Diversité & Inclusion Fairmont s’engage à créer un environnement inclusif où la diversité des talents peut pleinement s’épanouir. Nous accueillons avec enthousiasme des candidats issus de tous horizons. </div>

0 to 0 years Bayt

Restaurant Manager

On-site - Morocco 26 May 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE  Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. </div>

0 to 0 years Naukri Gulf

Restaurant Manager

On-site - Morocco - Rabat 26 May 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"><div> Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. </div></div></section><section>Desired Candidate Profile High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</section>

0 to 0 years Bayt

Restaurant Manager

On-site - Morocco 22 May 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company culture : McDonald’s Morocco is built on a cooperative culture that values people, teamwork and mutual support. A close management approach encourages guidance, empowerment and collective commitment. This collaborative foundation is complemented by a strong performance-driven mindset, focused on results and customer satisfaction. It operates within a well-structured organizational framework that ensures efficiency, quality and consistency, with innovation playing a more focused supporting role. Job : Responsible for a profit center, they are in charge of the overall management of the restaurant: managerial, operational, financial, commercial, safety, and human resources, particularly concerning training and staff management (QSP, turnover, sales, team development, etc.). As a brand ambassador, serving our customers while respecting the brand's service culture, the Restaurant Manager is also responsible for welcoming our customers and ensuring their complete satisfaction by being able to analyze their needs and advise them in their choices. Under the responsibility of the Regional Supervisor, the Manager may be required to perform any other operational versatility task that may be necessary for the smooth running of the restaurant. At all times, adopting a neat and professional appearance, and behavior consistent with the brand image, the Restaurant Manager constantly ensures they convey a positive employer image. They manage all the following areas within the profit center for which they are responsible: - Profit center management: <ul><li>Drives and controls the restaurant's activity using the management and analysis tools available;</li><li>Implements the brand's strategic orientations within the restaurant (full restaurant, online ordering, table service, etc.);</li><li>Anticipates risks (technical, financial, legal, contractual, customer, etc.) and implements preventive and evolving actions to manage them.</li><li>Reports to their superiors.</li><li>Analyzes the restaurant's results in all areas.</li></ul> - Customer service; - Safety: <ul><li>Food safety;</li><li>Safety of property and people.</li></ul>- Management of restaurant resources and personnel.   Required profile : Education: <ul><li>Bachelor's or Master's degree (Bac +3/5) preferred in management, hotel, restaurant, or commerce.Experience: <ul><li>Minimum 5 years of experience in the restaurant/hotel industry or large retail;</li><li>Successful experience in managing a profit center and managing a team.</li></ul>Essential Skills: <ul><li>Proficiency in Microsoft Office Suite and strong project management skills;</li><li>Customer service orientation (internal and external customers);</li><li>Good verbal and written communication skills, clear and transparent;</li><li>Management: consistently demonstrates attentiveness in management while showing leadership, discernment, conviction, influence, determination, persuasion, optimism, recognition, encouragement, accountability, and commitment to achieve results;</li><li>Synthesis and analytical skills;</li><li>Creative, innovative, and drives change: identifies and communicates opportunities for improvement in processes or ways of working, knows how to get their team to embrace change;</li><li>Teaching skills and ability to transfer knowledge and develop the skills of employees under their responsibility to motivate them and encourage them to progress professionally;</li><li>Delegates work to their teams in a consistent manner and with support;</li><li>Allows for initiative from collaborators and encourages it within the established rules;</li><li>Neat and professional appearance.</li></ul> Desirable Skills: <ul><li>Good knowledge of digital technologies.</li></ul>Behavioral Skills: <ul><li>Courteous, cooperative, calm, thoughtful, balanced, available, and smiling, they have a strong sense of confidentiality and know how to be patient and objective;</li><li>Rigorous and organized: they have a sense of priorities, identify the resources needed to carry out the work and achieve the restaurant's results;</li><li>Teamwork spirit: organizes, defines, and communicates priorities;</li><li>Ease and interpersonal skills,</li></ul>Languages: <ul><li>French / English desirable</li></ul> For equally qualified candidates, this position is open to people with disabilities. </li></ul> </div>

0 to 0 years Naukri Gulf

Restaurant Manager

On-site - Morocco - Boulemane 11 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Reporting to the Food and Beverage Director, the responsibilities and essential functions of the position include, but are not limited to: Consistently providing professional, friendly, and engaging service; Leading and managing the outlet team in all areas, ensuring adherence to service standards; Working in coordination with other teams for the success of the outlet; Managing customer issues and responding promptly and professionally; Participating in the recruitment and training of colleagues; Balancing operational, administrative, and team needs; Organizing team meetings at regular intervals; Optimizing revenue by regularly developing strategies, practices, and promotions with the food and beverage teams; Possessing a thorough knowledge of the menus; Managing the department's budget; Adhering to policies, procedures, and service standards related to the outlets; Adhere to all hygiene and safety policies when handling food and beverages; Other tasks, as assigned.</div></section><section>Desired Candidate Profile<ul><li>Previous experience in a management position in the restaurant industry as a manager or assistant manager, preferably in an Italian specialty restaurant;</li><li>Prior experience using a point-of-sale (POS) system;</li><li>Knowledge of Microsoft Windows applications;</li><li>A university degree in a related discipline is preferred;</li><li>Excellent communication and organizational skills;</li><li>Excellent interpersonal and problem-solving skills;</li><li>Particularly responsible and reliable;</li><li>Ability to work effectively under pressure in a fast-paced environment;</li><li>Ability to work in a team;</li><li>Ability to focus one's attention on customer needs, while remaining calm and courteous at all times;</li><li>Good ability to communicate in English</li></ul></section>

0 to 0 years Bayt

Supervisor - Restaurant

On-site - Morocco 20 June 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> POSITION SUMMARY Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. 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. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. </div>

0 to 0 years Bayt

Supervisor-Restaurant

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Ce que nos collaborateurs aiment le plus chez nous ❤ : Pour consulter leurs avis certifiés Company culture : McDonald’s Morocco is built on a cooperative culture that values people, teamwork and mutual support. A close management approach encourages guidance, empowerment and collective commitment. This collaborative foundation is complemented by a strong performance-driven mindset, focused on results and customer satisfaction. It operates within a well-structured organizational framework that ensures efficiency, quality and consistency, with innovation playing a more focused supporting role. Job : The Manager (the 2nd assistant) is responsible for the good management of the restaurant. They always ensure quality, service, cleanliness during their shift, and the safety of the restaurant's property and employees. Main Activities <ul><li>Ensure that all staff prioritize customer satisfaction, while respecting McDonald's standards for Safety, Food Safety, Quality, Service, and Cleanliness;</li><li>Oversee the opening and/or closing of the restaurant;</li><li>Manage stock and supplies;</li><li>Schedule team members' hours and non-productive tasks;</li><li>Evaluate team members' performance;</li><li>Manage the team members' training system;</li><li>Ensure the execution of preventive maintenance tasks;</li></ul>Professional Development If they have the potential in terms of behavioral, managerial, and operational skills, they can move up to the position of 1st assistant after meeting the criteria for the appointment board and potentially become a restaurant director once their skills are confirmed. Required profile : The position is open to those with a Bac+2 degree or higher, regardless of the field of study. Previous experience in Management, Customer Relations, Sales, etc., is desirable for this role. Skills <ul><li>Mastery of customer relations</li><li>Team leadership</li><li>Professional proficiency in the French language</li></ul> </div>

Employee 2 to 3 years Tanqeeb.com

On-site - Morocco 4 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Ce que nos collaborateurs aiment le plus chez nous ❤ : Pour consulter leurs avis certifiés Company culture : McDonald’s Morocco is built on a cooperative culture that values people, teamwork and mutual support. A close management approach encourages guidance, empowerment and collective commitment. This collaborative foundation is complemented by a strong performance-driven mindset, focused on results and customer satisfaction. It operates within a well-structured organizational framework that ensures efficiency, quality and consistency, with innovation playing a more focused supporting role. Job : The Manager (the 2nd assistant) is responsible for the good management of the restaurant, always ensuring quality, service, cleanliness during their shift, and the safety of the restaurant's property and employees. Main Activities <ul><li>Ensure that all staff prioritize customer satisfaction, while respecting McDonald's standards for Safety, Food Safety, Quality, Service, and Cleanliness;</li><li>Ensure the opening and/or closing of the restaurant;</li><li>Manage stock and supplies;</li><li>Plan crew members' hours and non-productive tasks;</li><li>Evaluate the performance of crew members;</li><li>Manage the crew members' training system;</li><li>Ensure the execution of preventive maintenance tasks;</li></ul>Professional Development If they have the potential in terms of behavioral, managerial, and operational skills, they can advance to the position of 1st assistant after meeting the criteria to pass the appointment board and possibly obtain the position of restaurant director once their skills are confirmed. Required profile : This position is open to individuals with a Bac+2 degree or higher, regardless of the field of study. Prior experience in Management, Customer Relations, Sales, etc., is desirable for this role. Skills <ul><li>Mastery of customer relations</li><li>Team leadership</li><li>Professional command of the French language</li></ul> </div>

Jobs in Restaurants in Morocco

Assistant Manager - Restaurant

Responsable de Restaurant-Oscar

Restaurant Manager

Restaurant Manager

Restaurant Manager

Restaurant Manager

Supervisor - Restaurant

Supervisor-Restaurant

Manager

Hostess

Administrative Assistant

Hostess

Pastry Sous Chef

Manager

Serveur / Serveuse

Manager

Manager

Manager

Head Chef

Manager

Site Owners

Employers

Job Seekers

Jobs in Restaurants in Morocco

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