PURPOSE The Assistant Restaurant Manager contributes to the operational and financial aspects of the restaurant operation. He/she offers support to the Restaurant Manager in overseeing the overall organization, insuring the implementation and consistency of the company standards. DUTIES/ RESPONSIBILITIES Ensure that the team have good knowledge of food and beverage and take responsibility for the delivery of this knowledge to the guest Ensure that tables are arranged and set up accordingly Ensure that service stations are correctly arranged and set-up Ensure that all staff are familiar with correct billing procedures Maintain all equipment in good condition and ensure staff are trained to handle all of it. Arrange daily meetings for staff/attend daily meetings Ensure up-to-date training materials are circulated to relevant staff Ensure small groups of VIP guests are catered for according to Palazzo Ve
Our Client a reputed International Hotel brand is looking for a Restaurant Manager with at least 4 to 6 years’ experience in similar role in high volume beach Restaurant. Suitably qualified and experiences candidates with proven experience in Middle East/ Asia /Europe are welcome to apply .
Shangri-La Hotel, Dubai The award-winning Shangri-La Hotel, Dubai offers luxurious accommodations, exceptional dining and gracious hospitality in the heart of one of the world's most dynamic cities. Located along Sheikh Zayed Road, the 42 storey hotel is 15 minutes from Dubai International Airport and 5 minutes from the Dubai Convention Centre, World Trade Centre, Dubai International Financial Centre and downtown Burj Khalifa Dubai. It is within close proximity to shopping malls including the famous Dubai Mall as well as Dubai’s popular beaches. The hotel’s 302 rooms, serviced apartments, residences and offices offer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully-selected furnishings create an experience of unparalleled style and comfort. As a Restaurant Manager - All day dining, we rely on you to: Ensure a smooth restaurant operations at all times, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation, develop menus, conduct training and carry out performance evaluation of co
Responsibilities Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPI’s, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity Requirements Proven food and beverage management experience Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets Guest-oriented
We are looking for talented sous chef, able to work in a very paced French All day Dining restaurant. Experienced in French and Europian cuisine. Sous Chef Job Purpose: Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Sous Chef Job Duties: Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervise
Welcome to our World Our Vision at Millennium & Copthorne Middle East and Africa is to be the preferred hotel company for our guests, colleagues, and owners while achieving exceptional growth. We have an Ambition to operate 100 preferred hotels by the year 2020. Job Location Grand Millennium Al Wahda Abu Dhabi offering direct access to Al Wahda Mall, it's a shopper's dream come true. Business travelers can look forward to a state-of-the-art business centre. Holidaymakers will appreciate our convenient city-centre location, first-class health club and spa, and 5 dining options led by prominent and experienced chefs. Its 844 rooms offer great views of Abu Dhabi and the nearby attractions. The iconic Qasr Al Hosn, Sheikh Zayed Grand Mosque, Ferrari World Abu Dhabi, and Abu Dhabi National Exhibition Centre are only short drives away. Key Job Responsibilities: Ensures the entire sale team is familiar and capable of using all the functionalities of the opera System Establishes and maintains a proper filing system of all related information and document Develops and maintains client databases on all city wide events for future business solicitation.
Restaurant General Manager - needed in Dubai!!! Trendy – High-end concept Salary: Basic: up to AED 30,000 per month + bonus Also include Accommodation, Medical and Yearly flights tickets. We are looking for a passionate, talented and experienced RESTAURANT GENERAL MANAGER with a HIGH-END , TOP RANKED and TRENDY CONCEPT RESTAURANT BACKGROUND. Our client is an up and coming International Hospitality Group with multiple restaurant concepts, a pipeline of projects worldwide and a great ambition to go higher and always be better. THE ROLE: The role would suit a Restaurant General Manager with a background in trendy / fast-paced / top service / high quality-volume restaurant You must have a proven track record, commercial mind, 360° operational understanding and having worked in high profile Restaurants. This is a high-volume restaurant and the Restaurant & Bar Manager needs to be at the top of their game. Maintaining high levels of service and leading a large team across the Restaurant and Bar You will have full accountability for your operational and financial results THE PERSON: Passionate about your role and the industry. Polished, enthusiastic and work to high standards You will come from a high-end, well-known venue backgro
We need someone who is available to join. You are responsible in operation and supervision of the Restaurant in accordance with the company’s standards of service, product quality, cleanliness, building sales and profits through service quality, cost controls, and labor cost controls. You ensure that standards and values of the Restaurant brand are adhered to by the FOH colleagues. Together with more senior managers, you will be responsible for the supervision and development of your FOH colleagues. Supervise restaurant operations in accordance with our safety, hygiene, sanitation, food, and service quality standards Conduct thorough opening and closing checks of the Restaurant during shifts to ensure the readiness for guest service and to adhere to the Restaurant’s operational and security standards Participate actively during daily operations and coordinate the food and beer service to ensure total guest satisfaction Develop and implement in-house sales to build initiatives such as promotions; daily, weekly, and month
KEY DUTIES & RESPONSIBILITIES: 1.1.1 Maintain complete knowledge of: -Dining room layout, table/seat/section numbers, proper table setups, restaurant capacity, hours of operation, price range and dress code - Restaurant reservation procedures - Daily house count, arrivals, departures, VIP’s - Scheduled in-house group activities, locations and times - All department policies / service procedures 1.1.2 Answer telephone within 3 rings, using correct salutations and telephone etiquette. 1.1.3 Take record and confirm restaurant reservations / cancellations in accordance with departmental standards. 1.1.4 Communicate reservation /cancellation changes to management as they arise throughout the shift. 1.
KEY ROLES & RESPONSIBILITIES Quality Standards Ensure consistency and highest quality in food taste, temperature and presentation Ensure the quality and cleanliness of all food displays with maximum creativity Operations C o ordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage Check stores and refrigerators and oversee proper storage and recycling of leftovers Ensure effective communication among the kitchens and with other departments Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications Supervise food tasting sessions and guide chefs for new menu implementation Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required Update menu recipe cards and menu planning for promotions Training/ Development C onduct staff training and on-the-job training on kitchen skills and n
Greeting guests upon arrival and making them feel welcomed. Administering check-ins and check-outs. Providing front desk services to guests. Assigning rooms and taking care of administrative duties. Delivering mail and messages. Processing guest payments. Coordinating with bell service and staff management. Being a source of information to guests on various matters such as transport and restaurant advice. Processing meal and beverage requests. Accommodating general and unique requests. Diffusing conflict or tense situations with guests. Requirements 2+ years customer service experience in 4* Hotel. Certificate or diploma in hospitality advantageous. Exceptional interpersonal skills. Excellent written and verbal communication. Good time management and organizational skills. Opera experience.
TASKS, DUTIES AND RESPONSIBILITIES CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION · Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation · Responsible for the sequence of the breakfast buffet, for the Room Service breakfast in the absence of the Chef de Partie · Advice to guests and customers and immediate handling of complaints · Carry out inventories · Monitoring the flow of goods · Give instructions to and manage the kitchen commis and kitchen apprentices · Communication with all employees in the service area · Documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas · Cooperation in creating decorations in the b
TASKS, DUTIES AND RESPONSIBILITIES CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION · Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation · Responsible for the sequence of the breakfast buffet, for the Room Service breakfast in the absence of the Chef de Partie · Advice to guests and customers and immediate handling of complaints · Carry out inventories · Monitoring the flow of goods · Give instructions to and manage the kitchen commis and kitchen apprentices · Communication with all employees in the service area · Documentation of the HACCP lists for all store rooms an
TASKS, DUTIES AND RESPONSIBILITIES · Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation · Responsible for the sequence of the breakfast buffet, and room service breakfast · Advice to guests and customers and immediate handling of complaints · Carry out inventories · Monitoring the flow of goods · Give instructions to and manage the kitchen commis and kitchen apprentices · Communication with all employees in the service area · Documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas · Cooperation in creating decorations in the buffet area for restaurant, ba
Scope of Work: Under the guidance of the Outlet/Restaurant Manager or delegate carries out the requests for the smooth running of the outlet to the required standards. Job Responsibilities: 1. Cleans and prepares condiments. 2.Obtains adequate quantities of linen from the linen room as per the request sheet. 3.Follows the standard operating procedures at all times. 4.Ensures sufficient quantities of crockery, cutlery, china and glassware is available prior to the service operation. 5.Ensure orders are thoroughly checked before serving to the guest. HR Responsibilities: 6.Attends all hotel trainings as required. 7.Adheres to all HR and hotel policies and procedures. Financial Responsibilities: 8.Works with due diligence to ensure minimum breakage and spillage to reduce operational expenses. 9.Actively participates in energy saving and recycling initiatives. General Responsibilities: 10.Attends all required management meetings. 11.Ensure that the appropriate standards of conduct, dress, hygiene, u
PURPOSE The Assistant Banquet Manager contributes to the operational and financial aspects of the restaurant operation. He/she offers support to the Banquet Manager in overseeing the overall organization, insuring the implementation and consistency of the company standards. JOB DESCRIPTION Administration Ensure that the team have good knowledge of food and beverage and take responsibility for the delivery of this knowledge to the guest Develop strategies to ensure staff are correctly managed and staff problems can be remedied
TASKS, DUTIES AND RESPONSIBILITIES Human Resources, Personnel & Administration Asst HR Manager in directing and co-coordinating all employee and labor relations activities within the hotel to ensure compliance with the law. Analyse hotel manpower requirements and makes recommendations on selection and development activities to meet manpower need. Develops and implements recruitment and screening systems and procedures to attract qualified candidates for vacancies. Asst in Implementing the structured database of CVs Participate in the staff welfare committee meeting Coordinates for staff health insurance, holidays, payroll related issues Handles cash float and make Expense statement on consistent basis to ensure adequate cash is available for the staff as and when needed. Coordinate Medical needs of employees Coordinates Climate Analysis program <li style="text-a
TASKS, DUTIES AND RESPONSIBILITIES PROVIDE THE HIGHEST STANDARD OF SERVICE TO GUESTS · Is available to register, process, and greet customers promptly · Checks the daily arrival list · Welcomes customers to the hotel · Responds to customer requests for information about the hotel and its surroundings · Arranges for special services requested by the customer · Stays current with developments in the hotel by reviewing the communication log book each shift; updates log book for next shift · Arranges fulfilment of customer services by working with Bell staff, Housekeeping, Reservations and Room Service ·
Sofitel Dubai theObelisk is Sofitel's largest property in the Middle East. The hotel features595 luxury guestrooms inclusive of 68 suites and 97 serviced apartments in theheart of Dubai. A variety of trendy restaurants and bars including acontemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar& Lounge bring residents and patrons together to celebrate the French "Joiede Vivre". Guests have the option to unwind at the Sofitel Spa with L'Occitaneand outdoor pools with private cabanas or workout in a fully-fledged fitnesscenter. Business travelers have access to 1,589 square meter of meeting spaceincluding one state-of-the-art ballroom ideal for the most sought after socialgatherings. Partof the Wafi Mall new extension and close to the iconic Raffles Dubai, SofitelDubai the Obelisk will infuse the brand's essence with capitalizing on aperfect balance of modernism and ancient Egypt reflective of the renowned designelements of Wafi. If you are as excited as we are about connecting hearts andshowing your guest passion, join us as the next Heartist - Telephone Operatorand help us to make Sofitel Dubai the Obelisk a truly welcoming destination! ThePosition Toperform all aspects of Telecommunications services to achieve the highestpossible guest satisfaction in accordance with the Hotel's standards. KEYROLES & RESPONSIBILITIES Process all incoming and outgoing calls accurately and courteously
PURPOSE OF POSITION To p rovide an appropriate welcome at F&B Outlets for guests. To handle table reservations and effectively control the flow of guests. KEY ROLES & RESPONSIBILITIES Provide a warm and friendly welcome, leading guests and seating them at their table Take telephone bookings and maintain a clear and organized reservations book Assist in the set-up of tables and displays Maintain and update guest database To ensure full knowledge and understanding of LQA and Hotel Standards and to implement them in all interactions Be attentive to guests and resolve their complaints where possible, reporting all incidents to Supervisor/Assistant Manager/Manager To undertake service training lead by the outlet DT/ Supervisor/Assistant Manager/Manager to ensure full capability in understanding and executing service standards To make/maintain all food/beverage labels for daily rotations of the buffet and working closely with the culinary team to update changes, including last minute requests, for the buffet To ensure that all reports related to the outlet are well maintained and completed as per schedule and in a timely manner To support the service team during times of need/crunch in service in the following areas, but not limited to: section holding, coffee station, back area and mis en place etc. Maintain cleanli