Assistant Outlet Manager (Yuukai Restaurant)

About Jumeirah
At Jumeirah, we are committed to encouraging and developing our colleagues, in world-class environments. We value diversity and equal opportunity, employing over 10,000 colleagues from over 90 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa, USA and the Middle East.

Jumeirah Bilgah Beach Hotel is located on the shores of the Caspian Sea, and stands as Azerbaijan‟s new icon of gracious hospitality. The resort is the ultimate idyllic retreat within close range of the city‟s major attractions. It features an array of exceptional restaurants and bars, conference centre including ballroom, multi-function venue and private meeting rooms, water park, private beach, a health club & spa, tennis court, football, volleyball and basketball fields, bowling alley, and a night club.

About the Role
A fantastic position has arisen for an Assistant Outlet Manager to join Yuukai a vibrant and contemporary restaurant and bar offering exquisite modern Asian cuisine.

The main purpose of this role is to take responsibility for the restaurant and its organisation according to the Jumeirah Bilgah Beach Hotel policy and the operational targets

Main Duties

• Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
• Assist with hiring, training, supervising and discipline all outlet colleagues.
• Maintain a friendly yet unobtrusive manner with all guests.
• To control reservations and seating of the outlet.
• Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
• To anticipate, in advance, all materials and supplies and assure their availability.
• To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
• To observe daily conditions of all physical facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
• Prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
• To communicate with the Chef, and Food and Beverage Manager to discuss menus, marketing strategies and guest comments and concerns.
• Ensure a safe working environment for all colleagues within the outlet.
• To forecast covers and revenues and then schedules accordingly.
• To develop all colleagues for future advancement.
• To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
• To assist in completing and conducing performance evaluations for all colleagues.
• Maintain a daily log for communication between outlet colleagues.
• To supervise the public areas and restrooms.
• To attend and participate in all required meetings.
• To promote teamwork and foster a harmonious working climate.
• To promote good public relations and handle complaints or concerns of guests.
• To handle all inventories directly involved with the operation of the outlet.
• To utilize the computer system in ringing, printing and closing checks as well as shift reports and other Office usage
• To recognize and address potential disruptive or undesirable guests.
• To properly handle and report employee and guest accidents.
• To respond properly in any hotel emergency or safety situation.
• To perform other tasks or projects as assigned by hotel management.
• To assist in laying out goals and develop strategies to accomplish said goals.
• To forecast necessary staffing to get the job done.
• To assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
• To control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
• To formulate and recommend changes to improve colleague's performance and teamwork.
• To keep colleagues informed about hotel policies and changes.
• To assist in managing and controlling overall expenses of the outlets focusing on higher revenue and profit.
• To work in co-operation with the Chef and Sous-Chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.
• To ensure that colleagues maintain inventories and par stocks.
• To provide lateral service within the hotel whenever needed