Manager, Restaurant

Manager, Restaurant (21366) Rare Finds is a collection of extraordinary resorts rooted in their destination and shaped by its people. Each destination celebrates the stories, culture and character of its surroundings, creating meaningful experiences that could only exist in that place. Set among Dubai's sweeping dunes, Bab Al Shams Desert Resort is a timeless treat shaped by the spirits and traditions of the desert. Rooted in Emirati culture, the resort brings guest closer to the stories, flavours and rituals of the land through authentic encounters and shared experiences. From desert adventures to moments of gathering and celebration, every stay reveals a deeper connection to the heritage, people and enduring beauty of the desert. About The Role • Directs and coordinates all activities and provides assistance to the staff in the restaurant and bar assigned. • Ensures all established service standards and procedures of The Bab Al Shams Hotel and leads to guest satisfaction, staff satisfaction and profit. Under the general guidance of the Food and Beverage Manager in accordance to the Hotel’s Policies and Procedures. Key Duties and Responsibilities • Manages all aspects of a specific Outlet(s) within the F&B department including the selection, development and performance management of colleagues, optimizing profits and increasing sales. • Manages scheduled shifts ensuring guest satisfaction. • Manages all operational issues ensuring Bab Al Shams’s Standard Operation Procedures are met and value is added to the F&B objectives as detailed in the F&B Department Performance Plan. • Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required. • Monitors the cashiering function of the outlet to ensure compliance with TMH Cashiering Procedures. • Develops, maintains & actively uses a database of customer details/ history and other strategies that assist in guest recognition. • Advises the F&B management of any improvements needed in relation to restaurant operations including updates to SOPs or addition/ deletion of SOPs. • Implement strategies to increase the market share for the Outlet. • Ensures that colleagues know the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan. • Determines the necessary competence for colleagues and provides training or other actions to satisfy these needs. • Demonstrates commitment to the development and implementation of the QMS system and continual improvement of its effectiveness. • Communicates to colleagues the importance of meeting customer as well as regulatory & statutory needs. • Ensures measurable quality objectives are established and actively participates in the review of these objectives • Attends monthly department meetings. • Maintains and promotes resort and company policies, procedures, and standards. • Prepares the Food and Beverage marketing plan. • Ensures up-to-date hard copies of department SOPs are maintained at all times. • Updates SOPs through Mercury as and when needed. • Communicates new or amended procedures to relevant departments/ colleagues on time, ensuring they have been understood. • Maintains appropriate records of education, training, skills and experience. • Assists F&B Management in menu planning and menu rotation. • Responds to changes in business trends with innovative solutions to increase market share. • Implements the marketing activities and to achieve desired results. • Attends & actively participates in the daily F&B briefings. • Implements systems/ measures to control F&B costs within budget guidelines minimize wastage and maximize productivity. • Discusses with the outlet chef regarding menus, special requests etc. • Ensures opening & closing checklists are completed daily. • Monitors completion of weekly cleaning schedules. • Analyze results of Telephone Test Calls, Mystery Shoppers, CSI, Complaint Forms, and IQRs and take the action necessary to address any non-conformances within required timeframes. • Conducts regular briefings and meetings to ensure all colleagues receive the information necessary to perform their jobs. • Conducts property inspections, and makes recommendations on set-up and planning, to maximize potential revenue while continually striving to meet the needs of the customer • Meets and exceeds customer expectations from the point of arrival through to departure with a dedicated and professional approach • Ensures that all furniture, equipment, utensils, and silverware used in the outlet is accounted for, properly handled service and maintained to prevent excessive wear and tear. • Attends & actively participates in daily & weekly Food and Beverage Briefings/ meetings. • Supervises outlet colleagues

Directs and coordinates all activities and provides assistance to the staff in the restaurant and bar assigned. Ensures all established service standards and procedures of The Meydan Hotel and leads to guest satisfaction, staff satisfaction and profit. Under the general guidance of the Food and Beverage Manager in accordance to the Hotel’s Policies and Procedures. Manages all aspects of a specific Outlet(s) within the F&B department including the selection, development and performance management of colleagues, optimizing profits and increasing sales. Manages scheduled shifts ensuring guest satisfaction. Manages all operational issues ensuring Meydan’s Standard Operation Procedures are met and value is added to the F&B objectives as detailed in the F&B Department Performance Plan. Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required. Monitors the cashiering function of the outlet to ensure compliance with TMH Cashiering Procedures. Develops, maintains & actively uses a database of customer details/ history and other strategies that assist in guest recognition. Advises the F&B management of any improvements needed in relation to restaurant operations including updates to SOPs or addition/ deletion of SOPs. Implement strategies to increase the market share for the Outlet. Ensures that colleagues know the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan. Determines the necessary competence for colleagues and provides training or other actions to satisfy these needs. Demonstrates commitment to the development and implementation of the QMS system and continual improvement of its effectiveness. Communicates to colleagues the importance of meeting customer as well as regulatory & statutory needs. Ensures measurable quality objectives are established and actively participates in the review of these objectives Attends monthly department meetings. Maintains and promotes resort and company policies, procedures, and standards. Prepares the Food and Beverage marketing plan. Ensures up-to-date hard copies of department SOPs are maintained at all times. Updates SOPs through Mercury as and when needed. Communicates new or amended procedures to relevant departments/ colleagues on time, ensuring they have been understood. Maintains appropriate records of education, training, skills and experience. Assists F&B Management in menu planning and menu rotation. Responds to changes in business trends with innovative solutions to increase market share. Implements the marketing activities and to achieve desired results. Attends & actively participates in the daily F&B briefings. Implements systems/ measures to control F&B costs within budget guidelines minimize wastage and maximize productivity. Discusses with the outlet chef regarding menus, special requests etc. Ensures opening & closing checklists are completed daily. Monitors completion of weekly cleaning schedules. Analyze results of Telephone Test Calls, Mystery Shoppers, CSI, Complaint Forms, and IQRs and take the action necessary to address any non-conformances within required timeframes. Conducts regular briefings and meetings to ensure all colleagues receive the information necessary to perform their jobs. Conducts property inspections, and makes recommendations on set-up and planning, to maximize potential revenue while continually striving to meet the needs of the customer Meets and exceeds customer expectations from the point of arrival through to departure with a dedicated and professional approach Ensures that all furniture, equipment, utensils, and silverware used in the outlet is accounted for, properly handled service and maintained to prevent excessive wear and tear. Attends & actively participates in daily & weekly Food and Beverage Briefings/ meetings. Supervises outlet colleagues in day-to-da