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Assistant Manager

3 months ago

Dubai, Dubai, United Arab Emirates Marriott International, Inc Full time

Job Number

Job Category Food and Beverage & Culinary

Location JW Marriott Marquis Hotel Dubai, Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Non-Management

***JOB SUMMARY Entry level management position that is responsible for the daily operations of Banquets. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises banquet, where applicable. Responsibilities include ensuring guest and associate satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed. SCOPE / BUSINESS CONTEXTA Full Time position based at JW Marriott Marquis Dubai.

Number of Direct Reports - Based on operationsTitles of Direct Reports - Supervisor/Captain/Shift Leader and below CANDIDATE PROFILE Experience:Minimum of 2-year experience in food and beverage, culinary, or related professional area within a five star hotel Skills and KnowledgeReading Comprehension - Understanding written sentences and paragraphs in work related documents.

Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, Internet browsers, etc.).Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.

Using mathematics to solve problems.

Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.

Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.

Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.

BANQUET ASSISTANT MANAGER JW Marriott Marquis Hotel Dubai Hotel Marriott Confidential and Proprietary InformationHigh Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasksPlanning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.

Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Education or Certification2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

SPECIFIC DUTIES The following are specific responsibilities and contributions critical to the successful performance of the position:
Meets and greets guests, Interacts with guests to obtain feedback on product quality and service levels.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines.
Handles associate questions and concerns and Supervises daily shift operations.
Handles guest problems and complaints, seeking assistance from supervisor as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behaviours.
Strives to improve service performance.
Sets a positive example for guest relations.
Assists in the review of comment cards and guest satisfaction results with associates.
Supervises Banquets and all related areas in the