Restaurant & Club Bar Manager

Abu Dhabi

Full job details

aloft Abu Dhabi
Abu Dhabi
Job Type
Food & Beverage, Bar Manager
Job Level
Restaurant & Club Bar Manager

Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 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®). Please visit for more information.


Aloft Abu Dhabi - the first hotel to open in our EAME Division (Europe, Africa and the Middle East), introduces style at a steal to a modern Middle Eastern metropolis.
Boasting 408 spacious loft-like rooms, cutting-edge technology and a vibrant, energizing social atmosphere, Aloft Abu Dhabi is ideally positioned in the ultra-modern Abu Dhabi National Exhibition Centre (ADNEC), a micro-city of restaurants, a marina and only 20 minutes away from a bustling downtown featuring cosmopolitan culture, lush public parks and a scenic promenade.


Food & Beverage

Job Description

Develop, implement and maintain quality standards for outlets, including supervision and direction of service to the talents. Ensure excellent customer service.

• Interview, select, train, supervise, counsel and discipline restaurant talents for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the talents, such as house count and menu changes. Schedule and direct talents in their work assignments.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.


The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

•Must be able to speak, read, write and understand the primary language(s) used in the workplace.
•Requires good communication skills, both verbal and written.
•Ability to supervise subordinate talents, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
•Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
•Knowledge of hotel food and beverage operations.
•Knowledge of food and alcoholic beverages.
•Must possess basic computational ability.
•Must possess basic computer skills.
•Budgetary analysis capabilities required.
•Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
•Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA

Physical Demands
Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
•Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•Must be able to lift trays of food or food items weighing up to 11kg frequently.
•Must be able to push and pull carts and equipment weighing up to 90kg occasionally.
•Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
•Must be able to exert well-paced ability in limited space.
•Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
•Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
•Requires manual dexterity to use and operate all necessary equipment.
•Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.


High school or equivalent education required. Bachelor’s Degree preferred.
Minimum of three years food and beverage service background and with at least one year restaurant management required.
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.


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