Located in Barsha Heights, TRYP by Wyndham features 650 modern rooms, from studios to premium suites, catering to business travelers and families alike. As an urban retreat, TRYP has a host of premium facilities, including three dining venues, a co-working space, a fitness center, and a spa, while various cafés, restaurants and supermarkets can be found within walking distance. Conveniently located near the Dubai Metro Station and major thoroughfares, TRYP offers easy access to the city's amenities. Additionally, in its pursuit to blend city living with beachfront relaxation, TRYP offers guests exclusive access to Soluna Restaurants and Beach Club on the Palm Jumeirah.
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with TRYP by Wyndham.
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximize efficiency, drive revenue growth, and enhance guest satisfaction.
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimize performance, boost profitability, and deliver sustainable growth for your property.
Strong knowledge of cost control procedures in F&B and hotel operations
Proficient in inventory management and conducting stock audits
Experience with POS and inventory systems (e.g., Micros, FMC, Material Control)
Ability to analyze consumption, waste, spoilage, and variance reports
Skilled in recipe costing, menu engineering, and portion control analysis
Accuracy in reviewing invoices, purchase orders, and receiving reports
Understanding of pricing strategies and POS system configuration
Strong coordination with purchasing, stores, and kitchen teams
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