Assistant Outlet Manager - All Day Dining - W

15 Sep 2016
13 Oct 2016
Job Type
Food & Beverage
Job Level
Assistant Outlet Manager - All Day Dining - W

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,270 properties in some 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Tribute Portfolio™, Four Points® by Sheraton, Aloft®, Element®, along with an expanded partnership with Design Hotels™. The Company also boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG®).


W Dubai - Sheikh Zayed Road
Turn up the heat at W Dubai - Al Habtoor City, where style visionaries and cultural connoisseurs converge to redefine what’s new on the global stage. Part of the booming metropolis’ largest integrated urban resort, 33 floors of ever-evolving creative energy soar above bustling Sheikh Zayed Road and the new Dubai Water Canal.

Revel in level upon level of sensational elements, whether the 356 guestrooms and suites transforming sweet dreams into reality, epicurean pleasures, or sophisticated socializing. For momentous occasions, more than 1,000 square meters of function space can be configured to project maximum impact. But first, zoom up to the Welcome Desk on the 30th floor, where you’ll check in to panoramic views of shimmering skyline.

With our signature Whatever/Whenever® service and W Insider with the scoop and access on the city’s top spots and hidden gems, W Dubai is the pulse of next generation fashion, music and design.


Beverage&Food / Level 7 / Service

Job Description

30% of Time Spent

 Verifying service requirements, both at individual and staff levels, the compensation and holiday plan and the staff turnover
 Verifying that stations are covered daily
 Managing modifications
 Personally ensuring the covering of ranks
 Appointing the waiter/waitress for the opening and for the closing
 Verifying actual availability of food products and beverages for service
 Inserting the information into the system and verifying the functioning of the orders
 Verifying the situation of the restaurant before opening to the public, filling in the check-list
 Verifying the supplies for the service and the functioning of all pieces of equipment
 Verifying the conditions of the Restaurant in relation to Image.
 Ensuring the mise en place
 Cooperate in making the monthly inventory of Beverages
 Verifying that Image standards are met by the Staff
 Checking the grooming of the talents.

30% of Time Spent

 Organizing the briefing before service (Breakfast/ Lunch/ Dinner)
 Plan for the following service
 Ensuring the organization of Parties, Private functions and special Events
 Managing relations with Customers
 Presenting the service
 Verifying feasibility in relation to requests (dates, service, menu, …)
 In collaborating with the kitchen and the storeroom/financial management
 Drawing up a quotation
 Submitting and signing a contract
 Ensuring service management
 Managing Customer feedback

30% of Time Spent

 Coordinating the opening operations (beginning of service)
 Verifying reservations and table assignment
 Verifying special requests / situations with the CDP
 Preparing large tables according to need
 Monitoring Reception – Dining room – Bar – Kitchen integration
 Supervising the service times
 Updating kitchen on restaurant saturation
 Notifying the end of customer reception
 Guaranteeing the management of delicate and special situations
 Dealing with complaints
 Authorizing discounts and/or dish replacements
 Verifying the correct functioning of the cash desks before and during service
 Dealing with system anomalies
 Handling emergencies
 Controlling the preservation of Image standards
 Verifying constantly the Reception – Dining room – Parting greetings for leaving customers
 Implementing the required corrections in case of departure from standards
 Covering stations in critical situations
 Guaranteeing the closing operations
 Ensuring the recovery of service equipment
 Ensuring the arrangement of cleaning operations
 Verifying the state of the Restaurant and of the equipment
 Filling in the daily service sheet
 Notifying the manager by email of recaps and problems
 Verifying and drafting the par stock requisition for the bar, the dining room/reception and back office
 Staff/Customers machinery and equipment
 Guaranteeing that local provisions and regulations are met
 Communicating health regulations and related procedures
 Periodically verifying the understanding and implementation of the regulations
 Representing the Restaurant at meetings with Bodies in case of absence of the Manager

10% of Time Spent

 Oversee the definition and monitoring of weekly and daily work plans
 Analysing daily and seasonal trends
 Ensuring the proper service load
 Managing the administration of assigned staff and resources
 Drawing up the hired staff record forms
 Managing all the information functional to the calculation of pay checks/salaries
 Ensuring staff recruitment
 Oversee staff training
 Training induction for new staff
 Refresher training (dishes, wines, service, specials (meals of the day))
 Evaluate staff professionalism
 Evaluating trial period
 Assigning aims to staff
 Evaluating performance
 Ensuring staff Management


Education  College diploma/degree, preferably in hotel/restaurant management 
Experience  Must have at least 2 years’ experience in the position of Assistant
 Manager or Supervisor in Food and Beverage.
 Previous experience in restaurants and bars preferred.

Working with others
 W Look: appear confident, well-groomed.
 W Personality: warm, welcoming, smiling and pleasant
 Never say no attitude
 Exceed customer expectations
 Communicate with others
 Demonstrate team spirit and cooperation
 Act with professionalism & integrity
 Verbal and listening skills
Taking responsibility  Take ownership
 Learn, develop and adapt to change

 Work independently
 Manage Time
 Attend to detail
 Initiative