Shahan Company
3 کاتژمێر لەمەوبەر
دیزاینەری چەمکی میوانداری و خواردن و خواردنەوە
ناونیشانی ڕاگەیاندن: Hospitality & F&B Concept Designer
- مووچە
- ئاشکرا نەکراوە
- جۆری کار
- کاتی تەواو
- شوێن
- دهۆک
- دوا ڕۆژ
- 18 تشرینی یەکەم 2026
کۆمەڵەی دی دی کەی بەدوای دیزاینەری چەمکی میوانداری و خواردن و خواردنەوەدا دەگەڕێت لە دهۆک بۆ پەرەپێدانی چەمکەکانی هۆتێل و چێشتخانە لە قۆناغی سەرەتاییەوە تا ئامادەسازیی کارپێکردن. ئەم پۆستە پێویستی بە لانیکەم ٢ ساڵ ئەزموونی پەیوەندیدار و بڕوانامەی بەکالۆریۆس و شارەزایی زمانی ئینگلیزی هەیە.
دەربارەی کارەکە
DDK Collection is seeking a creative and commercially aware Hospitality & F&B Concept Designer to develop and refine hospitality and food and beverage concepts from initial idea through operational readiness.
The role will translate management direction into practical concepts covering guest experience, service style, spatial requirements, menu and product direction, ambience, branding applications, equipment, and presentation, while coordinating with relevant operational and support departments.
مەرجەکان
- Bachelor’s degree in Interior Design, Architecture, Hospitality Management, F&B Management, Design, or a related field; relevant professional experience may also be considered
- Minimum 2 years of relevant experience in hospitality concept development, F&B concept design, interior or spatial design, restaurant/café development, or a closely related field
- Strong understanding of hospitality and F&B operations, guest experience, service flow, and concept implementation
- Ability to develop and communicate concepts through presentations, mood boards, visual references, layouts, specifications, and other concept materials
- Good understanding of furniture, fixtures, equipment, tableware, signage, packaging, materials, and other hospitality-related requirements
- Strong communication and coordination skills with the ability to work effectively with management, operations, designers, engineers, suppliers, Marketing, and Procurement
- Good command of English; Kurdish and Arabic are considered an advantage
- Previous experience developing or supporting restaurant, café, hotel, lounge, retail F&B, or other hospitality concepts
- Strong visual judgment and ability to create clear, professional concept presentations
- Understanding of customer flow, staff movement, seating, service efficiency, preparation areas, storage, and equipment placement
- Experience sourcing furniture, fixtures, equipment, decorative elements, tableware, packaging, or related hospitality items
- Commercial awareness with the ability to consider quality, cost, practicality, and guest experience when developing recommendations
- Awareness of current hospitality, F&B, design, branding, and customer-experience trends
ئەرکەکان
- Develop hospitality and F&B concepts for new outlets, amenities, facilities, and approved business opportunities in line with management direction
- Translate business objectives into clear concept proposals covering target customers, positioning, service model, atmosphere, product direction, and overall guest experience
- Prepare concept presentations, mood boards, visual references, layouts, material references, furniture concepts, equipment requirements, and supporting materials for management review
- Develop the intended guest journey and review proposed layouts from an operational perspective, considering customer flow, staff movement, seating, service efficiency, storage, preparation areas, and equipment placement
- Coordinate with management and relevant F&B personnel on menu direction, product categories, presentation concepts, packaging requirements, and service models
- Coordinate with architects, interior designers, engineers, contractors, suppliers, Marketing, Procurement, and other relevant teams to support accurate implementation of approved concepts
- Identify and source suitable furniture, fixtures, equipment, tableware, decorative elements, packaging, signage, and other concept-related items, obtaining and comparing quotations where required
- Conduct market and competitor research and identify relevant hospitality trends, customer preferences, service innovations, and opportunities for differentiation
- Support preliminary cost assessment, implementation, pre-opening activities, and concept-readiness reviews while identifying material deviations or missing elements requiring correction
- Maintain organized records of approved concepts, specifications, drawings, references, quotations, supplier information, and revisions
- Review existing hospitality and F&B concepts when requested and recommend practical improvements to guest experience, layout, service flow, product presentation, ambience, equipment, or branding
شارەزاییەکان
- پێشکەشکردنی چەمکەکان
- مود بۆرد
- دیزاینی بۆشایی
- پلاندانانی نەخشە
- دابینکردنی کەلوپەل و کەلوپەلی جێگیر و ئامێرەکان
وردەکاری
- پیشە
- دیزاینەری چەمکی میوانداری
- بەش
- دیزاین و داهێنان
- خوێندن
- بەکالۆریۆس
- ئەزموون
- 2+ ساڵ
- زمانەکان
- ئینگلیزی
کاری نوێی دیزاینەری چەمکی میوانداری لە دهۆک
بە ئیمەیڵ، ڕۆژانە جارێک، تەنها کاتێک کارێکی نوێ دادەنرێت.