تفاصيل الوظيفة
Company Description A surprising, chic merging of Asian style with an Egyptian aesthetic, Raffles Dubai is a 5-star luxury hotel perfectly positioned in the heart of the city, delivering impeccable service and sophisticated style. Job Description PURPOSE OF POSITION To ensure the smooth conduct of the shift through customer-focused service delivery and effective staff supervision. To assist management in running the outlet ensuring maximum guest satisfaction and adherence to consistent standards, through proper planning and organization of F&B operation and administration. KEY ROLES & RESPONSIBILITIES
- Supervise and oversee the operation/section to maintain LQA service standards.
- Ensure that guests receive the attention and service they require.
- Provide hands-on support and assistance to colleagues to ensure highest levels of service and courtesy are provided to guests.
- Assist management to maintain departmental Standard Operating Procedures and ensure that all colleagues have a working knowledge and follow the SOPs at all times.
- Ensure that an effective link is maintained between kitchen and service areas.
- Ensure that all colleagues adhere to all food hygiene regulations (HACCP) and procedures, follow up on weekly/monthly hygiene inspections carried out in a timely manner.
- Actively promote the use of up-selling techniques within the outlet to exceed guest expectations and increase revenue.
- In the absence of a Manager or Assistant Manager, take responsibility for operational issues.
- Monitor quality of food and beverage products in every order.
- Use a hands-on approach to train and develop employees, demonstrate team building, and lead by example.
- Conduct Equipment and Beverage inventories and ensure no variances in beverage inventories.
- Update and present daily outlet specific financial reports.
- Check on employees’ discipline, grooming standards, and punctuality.
- Check on guests’ satisfaction levels and properly handle feedback and follow-up.
- Perform opening and closing duties as assigned.
- Assist the Assistant Manager in conducting daily shift briefings/communications to update and disseminate relevant information to restaurant employees.
- Assist in employees’ development, counselling, and resolving staff conflict.
- Report any complaints, incidents or other irregularities to Management.
- Ensure that operating equipment is maintained and service and storage areas are kept safe and clean.
- Help minimize waste, breakages, and mishandling of supplies and equipment.
- Practice Sustainability guidelines in the outlet as directed by management.
- Carry out light cleaning and maintenance of the pantry area.
- Monitor quality of food and beverage products in every order.
- Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager/Assistant Manager, driving Trainings/INES.
- Motivate, coach, and project a positive attitude at all times.
- Help manage employees’ performance appraisals and performance logs.
- Able to account and handle cash effectively, efficiently, with integrity, and follow established accounting procedures.
- Carry out any other duties as assigned by the Management of the Hotel.
- Assist other Food & Beverage Outlets in their operations during peak times when needed.
- Assist the Assistant Manager/Restaurant Manager to initiate ideas/projects for revenue maximization.
- Understand the Goals/Targets set by the Management for the Outlet and work towards achieving them.
- Excellent reading, writing, and oral proficiency in English.
- Strong communication skills; the ability to multitask; proven management/supervisory experience; extensive wine and cuisine knowledge; computer proficiency.
- Courteous and helpful to colleagues and guests.
- Experienced in all aspects of restaurant service.
- Must be well-presented and professionally groomed at all times.
- Excellent leader and trainer with solid motivational and teamwork skills.
- Attention to detail and strong interpersonal skills to deal with diverse staff and team from other outlets/departments.
- Able to perform all tasks accurately and efficiently.
- Hotel Restaurant Management graduate.
- Minimum 2 - 3 years Hotel experience with at least 1 year in a 5-star luxury operation environment.
- Knowledgeable in food and beverage service standards and up-selling skills.
- High awareness of maintaining 5-star standards.
- Knowledgeable of Micros and Opera system and Cashiering process.
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