Hotel Operations Manager

2 weeks ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates RIXOS Full time
Job Overview

This role oversees the daily operations of a food and beverage outlet, ensuring seamless service delivery while maintaining exceptional standards. The successful candidate will possess strong leadership skills, with experience in managing luxury hotel environments.

Key Responsibilities
  • Ensure comprehensive knowledge of UAE regulations, adhering to UAE Municipality standards.
  • Maintain certification and adhere to HACCP processes at all times.
  • Monitor breakages and implement measures to reduce losses through effective feedback mechanisms.
  • Tighten control over operating expenses, ensuring costs are managed within established parameters.
  • Implement an efficient payroll system, leveraging a flexible workforce and collaborating closely with other departments.
  • Contribute to the formulation of the Annual Operating Plan, outlining cost, equipment, and requirements in alignment with the Business Strategy.
  • Oversee the Stewarding Department, providing courteous, professional, and efficient service at all times.
  • Assist and coach team members during peak periods or major events, adopting a hands-on approach.
  • Develop and implement flexible scheduling based on business patterns.
  • Supervise, correct, and demonstrate tasks and duties in assigned work areas, fostering a culture of excellence.
  • Delegate responsibilities to subordinates, promoting multi-tasking principles and regular performance evaluations.
  • Establish and strictly control inventories, maintaining par stocks for operating equipment, Food & Beverage items, and supplies.
  • Conduct monthly inventory checks and bi-yearly inventory of operating equipment, as well as perform monthly par stock audits.
  • Organize equipment storage using proper codification for labeled items.
  • Control requisitions, storage, and usage of operating equipment and supplies.
  • Lead daily pre-shift briefings on preparation, service, and hotel events.
  • Liaise with Kitchen and Food & Beverage Departments on daily operations and quality control.
  • Ensure each outlet receives clean and dry operating equipment in conjunction with the Hygiene Officer.
  • Supply food production areas with clean and dry kitchen utensils in coordination with the Hygiene Officer.
  • Supervise night cleaning in kitchen, front (Open Kitchen) and back-of-house food and beverage areas.
  • Maintain adherence to back-of-house cleaning schedules and garbage runs, adhering to established standards.
  • Promote documented weekly walkthroughs with Executive Chef, Hygiene Officer, and Assistant Food and Beverage Director.
  • Maintain a thorough understanding of Food & Beverage equipment needs and collaborate with other hotels to borrow equipment when necessary.
  • Cultivate strong relationships with suppliers, handling enquiries efficiently.
  • Drive exceptional service and hygiene standards in conjunction with the Hygiene Officer.
  • Handle guest and employee inquiries, reporting guest complaints or problems to superiors and ensuring follow-up communication.
  • Foster a cohesive team atmosphere between the Stewarding and Outlet teams, projecting a welcoming image.
  • Prepare and update Departmental Operations Manuals annually.
  • Submit reports to the Food & Beverage Office, including Monthly Outlet Report, Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, and Monthly Training Report.
  • Create and manage the outlet's weekly roster and work schedules to ensure adequate staffing levels.
  • Maintain the outlet's communication board.
  • Submit staff incident reports.
  • Keep the Daily Log Book up-to-date.
  • Report Lost & Found items.
  • Attend weekly Food & Beverage Meetings and Daily Operations Meetings.
  • Provide detailed Product and Purchase Specifications to the Purchase Manager for items used in the outlet.
  • Liaise with Housekeeping Department to ensure coordinated cleaning schedules between departments.
  • Coordinate repair and maintenance, issuing job orders to maintain the outlet's equipment and facilities.
  • Ensure all operating equipment provided is kept in good condition.
  • Demonstrate Rixos Values, Brand Standards, and appearance and hygiene guidelines as a model for the team.
  • Implement guidelines, policies, and procedures according to Rixos Guidelines & Standards for operating departments.
  • Adhere to Rixos Food & Beverage rituals.
  • Maintain positive working relationships with staff in the outlet and across other departments.
  • Attend and contribute to staff meetings, Departmental, and Hotel trainings scheduled, and related activities.
  • Support the Departmental Training Function in the assigned department.
  • Undertake additional tasks and secondary duties assigned by the Executive Chef.
  • Respond to changes in the Engineering function dictated by industry, company, and hotel requirements.
  • Lead monthly staff meetings.
  • Conduct yearly employee performance appraisals.
  • Identify and develop young talents within the organization for future growth potential within the company.
  • Participate in the Monthly Objective Review.

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