Outlet Manager - Rib Room Service - Jumeirah Zabeel Saray
Company:
Jumeirah
To prepare daily and weekly payroll as required by the Controller. About Jumeirah & the Hotel:....
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To prepare daily and weekly payroll as required by the Controller. About Jumeirah & the Hotel:....
Description:
About Jumeirah & the Hotel:
At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and equal opportunity, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.
Jumeirah Group, the global luxury hotel company and a member of Dubai Holding, operates a world-class portfolio of hotels and resorts. Jumeirah Zabeel Saray is a luxurious beachside resort located on the West Crescent of the iconic Palm Jumeirah in Dubai. The interior of the resort is inspired by the ancient palaces of Turkey and features hand-painted finishing, Turkish artworks and stunning murals that conjure up images of the Golden Age of the Ottoman Empire. The resort boasts 405 rooms and suites, 38 Royal Residences, Talise Ottoman Spa, one of the largest and most luxurious spas in the Middle East and a collection of six diverse restaurants which offer a vibrant selection of culinary experiences.
About the Job:
An opportunity has arisen for an Outlet Manager in our Rib Room Service team, join Food & Beverage Service department in Jumeirah Zabeel Saray. The main duties and responsibilities of this role:
To always embrace the Jumeirah Hallmarks
To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
To hire, train, supervise and discipline all outlet staff.
To maintain a friendly yet unobtrusive manner with all guests.
To possess management ability that ensures a successful handling of the outlets.
To control reservations and seating of the outlet with regards to companies standards.
To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
To be able to anticipate, in advance, all materials and supplies and assure their availability.
To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
To observe daily conditions of all physical facilities and equipment in the outlets; makes recommendations for corrections and improvements as needed.
To prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
To communicate with other departments to ensure a supporting team of professionals.
To communicate with the Chef and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns.
To ensure a safe working environment for all colleagues within the outlet.
To forecast covers and revenues and then schedules accordingly.
To develop all colleagues for future advancement.
To recommend salary adjustments, transfers, promotions and dismissals.
To prepare daily and weekly payroll as required by the Controller.
To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
To complete and conduct performance evaluations for all colleagues.
To maintain a daily log for communication between outlet colleagues.
To supervise the public areas and restrooms.
To attend and participate in all required meetings.
To promote teamwork and foster a harmonious working climate.
To promote good public relations and handle complaints or concerns of guests.
To handle all inventories directly involved with the operation of the outlet.
To utilize the computer system in ringing, printing and closing checks as well as shift reports or any other Office usage
To recognize and address potential disruptive or undesirable guests.
To properly handle and report employee and guest accidents.
To respond properly in any hotel emergency or safety situation.
To perform other tasks or projects as assigned by hotel management and staff.
To lay out goals and develop strategies to accomplish said goals.
To continually be aware of departmental needs as they relate to production and staffing.
To forecast workloads and checks work schedules prepared by subordinate managers for all outlet colleagues.
To develop job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
To control standards, performance, colleague' conduct, dress code, appearance, sanitation, etc., according to established policies.
To formulate and recommend changes to improve colleague performance and teamwork.
To review performance with every colleague on an annual basis.
To keep colleagues informed about hotel policies and changes.
To develop analyse and implement merchandising that meet the profile of Jumeirah Messilah Beach and guest patronage.
To manage and control overall expenses of the outlets focusing on higher revenue and profit.
To work in co-operation with the Chef and Sous-Chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.
To keep informed of special events such as Ramadan, Eid, etc.
Knowledge of P.O.S. system of hotel.
To keep the waste factor in the outlet at a minimal level.
To maintain inventories and par stocks.
To be familiar with Profit and Loss statement.
To be able to calculate food and beverage cost.
To budget and control expenses.
To assist and produce divisional budget, revenue and expenses.
To be thoroughly knowledgeable in all facets of Human Resources nature interviewing, evaluating, discipline, termination.
To update and maintain current pricing.
To identify potential problems and ask for assistance before breakdown occurs.
To provide lateral service within the hotel whenever needed.
Qualifications :
About you:
The ideal candidate for this position will have the following experience and qualifications:
Hotel School Degree, diploma or equivalent qualification
Minimum of 1 year in a management role in a well-established five star restaurant or a well-recognized independent outlet
WSET Recognized spirits and wine knowledge
Well versed in financial aspects
Experience working in a multi cultural environment
About the Benefits:
This position offers a highly competitive salary and package which includes: fully furnished accommodation/live out allowance, free transport to and from your place of work, uniform, laundry services, meals during working hours, flight allowance every year, medical coverage, life and accident insurance, retail and leisure discounts, discounts of Jumeirah F&B Outlets and reduced hotel rates.
At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and equal opportunity, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.
Jumeirah Group, the global luxury hotel company and a member of Dubai Holding, operates a world-class portfolio of hotels and resorts. Jumeirah Zabeel Saray is a luxurious beachside resort located on the West Crescent of the iconic Palm Jumeirah in Dubai. The interior of the resort is inspired by the ancient palaces of Turkey and features hand-painted finishing, Turkish artworks and stunning murals that conjure up images of the Golden Age of the Ottoman Empire. The resort boasts 405 rooms and suites, 38 Royal Residences, Talise Ottoman Spa, one of the largest and most luxurious spas in the Middle East and a collection of six diverse restaurants which offer a vibrant selection of culinary experiences.
About the Job:
An opportunity has arisen for an Outlet Manager in our Rib Room Service team, join Food & Beverage Service department in Jumeirah Zabeel Saray. The main duties and responsibilities of this role:
To always embrace the Jumeirah Hallmarks
To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
To hire, train, supervise and discipline all outlet staff.
To maintain a friendly yet unobtrusive manner with all guests.
To possess management ability that ensures a successful handling of the outlets.
To control reservations and seating of the outlet with regards to companies standards.
To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
To be able to anticipate, in advance, all materials and supplies and assure their availability.
To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
To observe daily conditions of all physical facilities and equipment in the outlets; makes recommendations for corrections and improvements as needed.
To prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
To communicate with other departments to ensure a supporting team of professionals.
To communicate with the Chef and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns.
To ensure a safe working environment for all colleagues within the outlet.
To forecast covers and revenues and then schedules accordingly.
To develop all colleagues for future advancement.
To recommend salary adjustments, transfers, promotions and dismissals.
To prepare daily and weekly payroll as required by the Controller.
To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
To complete and conduct performance evaluations for all colleagues.
To maintain a daily log for communication between outlet colleagues.
To supervise the public areas and restrooms.
To attend and participate in all required meetings.
To promote teamwork and foster a harmonious working climate.
To promote good public relations and handle complaints or concerns of guests.
To handle all inventories directly involved with the operation of the outlet.
To utilize the computer system in ringing, printing and closing checks as well as shift reports or any other Office usage
To recognize and address potential disruptive or undesirable guests.
To properly handle and report employee and guest accidents.
To respond properly in any hotel emergency or safety situation.
To perform other tasks or projects as assigned by hotel management and staff.
To lay out goals and develop strategies to accomplish said goals.
To continually be aware of departmental needs as they relate to production and staffing.
To forecast workloads and checks work schedules prepared by subordinate managers for all outlet colleagues.
To develop job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
To control standards, performance, colleague' conduct, dress code, appearance, sanitation, etc., according to established policies.
To formulate and recommend changes to improve colleague performance and teamwork.
To review performance with every colleague on an annual basis.
To keep colleagues informed about hotel policies and changes.
To develop analyse and implement merchandising that meet the profile of Jumeirah Messilah Beach and guest patronage.
To manage and control overall expenses of the outlets focusing on higher revenue and profit.
To work in co-operation with the Chef and Sous-Chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.
To keep informed of special events such as Ramadan, Eid, etc.
Knowledge of P.O.S. system of hotel.
To keep the waste factor in the outlet at a minimal level.
To maintain inventories and par stocks.
To be familiar with Profit and Loss statement.
To be able to calculate food and beverage cost.
To budget and control expenses.
To assist and produce divisional budget, revenue and expenses.
To be thoroughly knowledgeable in all facets of Human Resources nature interviewing, evaluating, discipline, termination.
To update and maintain current pricing.
To identify potential problems and ask for assistance before breakdown occurs.
To provide lateral service within the hotel whenever needed.
Qualifications :
About you:
The ideal candidate for this position will have the following experience and qualifications:
Hotel School Degree, diploma or equivalent qualification
Minimum of 1 year in a management role in a well-established five star restaurant or a well-recognized independent outlet
WSET Recognized spirits and wine knowledge
Well versed in financial aspects
Experience working in a multi cultural environment
About the Benefits:
This position offers a highly competitive salary and package which includes: fully furnished accommodation/live out allowance, free transport to and from your place of work, uniform, laundry services, meals during working hours, flight allowance every year, medical coverage, life and accident insurance, retail and leisure discounts, discounts of Jumeirah F&B Outlets and reduced hotel rates.
Apply to Job