Assistant Restaurant Manager

2 weeks ago


Dubai, United Arab Emirates Marriott International, Inc Full time

**Job Number** 24055359

**Job Category** Food and Beverage & Culinary

**Location** W Dubai - The Palm, West Crescent, Dubai, United Arab Emirates, United Arab Emirates VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Non-Management

Guarantee the management of the daily activities of the Restaurant in line with set quality standards (service, food and beverages), local regulations (health and safety, fiscal and employment), ensuring the necessary coordination between the different sectors of the Restaurant, contributing to achieving the sales volume and Customer satisfaction.

Guarantee the Back-of-the-House activities (financial and staff administration) both at the
planning and the management stages.

Guarantee the progress of assigned Human Resources, managing staff training and rotation in order to establish the proper team spirit.

**Key Responsibilities**:
30% of Time Spent
- Verifying service requirements, both at individual and staff levels, the compensation and holiday plan and the staff turnover
- Verifying that stations are covered daily
- Managing modifications
- Personally ensuring the covering of ranks
- Appointing the waiter/waitress for the opening and for the closing
- Verifying actual availability of food products and beverages for service
- Inserting the information into the system and verifying the functioning of the orders
- Verifying the situation of the restaurant before opening to the public, filling in the check-list
- Verifying the supplies for the service and the functioning of all pieces of equipment
- Verifying the conditions of the Restaurant in relation to Image.
- Ensuring the mise en place
- Cooperate in making the monthly inventory of Beverages
- Verifying that Image standards are met by the Staff
- Checking the grooming of the talents.

30% of Time Spent
- Organizing the briefing before service (Breakfast/ Lunch/ Dinner)
- Plan for the following service
- Ensuring the organization of Parties, Private functions and special Events
- Managing relations with Customers
- Presenting the service
- Verifying feasibility in relation to requests (dates, service, menu,)
- In collaborating with the kitchen and the storerooM/Financial management
- Drawing up a quotation
- Submitting and signing a contract
- Ensuring service management
- Managing Customer feedback

30% of Time Spent
- Coordinating the opening operations (beginning of service)
- Verifying reservations and table assignment
- Verifying special requests / situations with the CDP
- Preparing large tables according to need
- Monitoring Reception - Dining room - Bar - Kitchen integration
- Supervising the service times
- Updating kitchen on restaurant saturation
- Notifying the end of customer reception
- Guaranteeing the management of delicate and special situations
- Dealing with complaints
- Authorizing discounts and/or dish replacements
- Verifying the correct functioning of the cash desks before and during service
- Dealing with system anomalies
- Handling emergencies
- Controlling the preservation of Image standards
- Verifying constantly the Reception - Dining room - Parting greetings for leaving customers
- Implementing the required corrections in case of departure from standards
- Covering stations in critical situations
- Guaranteeing the closing operations
- Ensuring the recovery of service equipment
- Ensuring the arrangement of cleaning operations
- Verifying the state of the Restaurant and of the equipment
- Filling in the daily service sheet
- Verifying and drafting the par stock requisition for the bar, the dining room/reception and back office
- Staff/Customers machinery and equipment
- Guaranteeing that local provisions and regulations are met
- Communicating health regulations and related procedures
- Periodically verifying the understanding and implementation of the regulations
- Representing the Restaurant at meetings with Bodies in case of absence of the Manager

10% of Time Spent
- Oversee the definition and monitoring of weekly and daily work plans
- Analysing daily and seasonal trends
- Ensuring the proper service load
- Managing the administration of assigned staff and resources
- Drawing up the hired staff record forms
- Managing all the information functional to the calculation of pay checks/salaries
- Ensuring staff recruitment
- Oversee staff training
- Training induction for new staff
- Refresher training (dishes, wines, service, specials [meals of the day])
- Evaluate staff professionalism
- Evaluating trial period
- Assigning aims to staff
- Evaluating performance

Compliance
- Full compliance with Marriott policies and procedures.
- Adhere to International Summary Risk Assessment and Control Self-Assessment Audits.

**Profile required**:

- Education- College diploma/degree, preferably in hotel/restaurant management
- Experience- Must have at least 2 years’ experience in the position of Assistant
- Manager or Supervisor in Food and Beverage



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