About Jumeirah & the Hotel:
Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise.
Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience.
Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities.
As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.
An architectural masterpiece, Jumeirah Emirates Towers offers luxurious experiences in the heart of UAE’s most dynamic city. Soaring high above the central business and commercial district, Jumeirah Emirates Towers is a dramatic backdrop to Dubai's skyline and a visible statement of the region's growing corporate success. Comprising two equilateral triangles, this landmark structure is home to an Office Tower, Hotel Tower and shopping Boulevard. The hotel encompasses 400 spacious rooms and suites, 15 world-class restaurants and bars, Talise Fitness, Talise Spa as well as elite shopping and lifestyle attractions at the Boulevard, a prestigious retail destination. The award-winning hotel has multiple venues for inspiring events including the grand Godolphin Ballroom and 16 meeting rooms.
About the Job:
An exciting opportunity has arisen for an experienced Assistant Outlet Manager to join the Food and Beverage Services team in Jumeirah Emirates Towers. The main purpose of this role is to provide quality food and beverage service that is consistent with the SBU SOP at all times. Is required to work in a variety of environments such as restaurants but may also be required to work outdoors in extreme weather conditions. Maybe required to work in split-shifts and late-night shifts and will also be exposed to a smoky environment. Your key responsibilities will include:
- Financial Management: Assisting in monitoring sales performance, expenses, and profitability targets. Identifying areas for improvement and implementing strategies to achieve financial goals.
• Supervising Staff: Responsible for overseeing the front-of-house and/or back-of-house staff, ensuring they are properly trained, motivated, and providing excellent customer service.
• Customer Service: Ensuring that guests have a positive dining experience is crucial. You'll need to handle any customer inquiries, complaints, or special requests and ensure they are addressed promptly and professionally.
• Scheduling: Collaborating with the Restaurant Manager to create and manage employee schedules to ensure adequate coverage while controlling labor costs.
• Training: Assisting in training new employees and providing ongoing training for existing staff to maintain high service standards and consistent procedures. Ensuring that the restaurant staff is well-informed and trained on the new concepts, menu items, and overall theme to deliver a consistent and memorable experience to customers.
• Inventory Management: Monitoring and controlling restaurant inventory, including food, beverages, and supplies, to minimize waste and maintain cost efficiency.
• Quality Control: Ensuring that all food and beverages served meet the restaurant's quality standards and comply with health and safety regulations.
• Adherence to Policies and Procedures: Ensuring that all staff follows the restaurant's policies, procedures, and safety guidelines.
• Handling Cash and Payments: Overseeing cash handling procedures and ensuring accuracy in transactions and proper documentation.
• Resolving Issues: Dealing with any operational issues that arise during the shift and finding solutions to maintain smooth operations.
• Assisting with Marketing and Promotions: Collaborating with the marketing team to implement promotional activities and special events to attract more customers and increase revenue.
• Health and Safety Compliance: Ensuring that the restaurant meets all health and safety regulations, maintaining cleanliness, and proper sanitation practices.
• Assisting in Administrative Tasks: Helping with administrative duties such as record-keeping, reporting, and maintaining employee records.
• Staff Development: Identifying employees with potential for growth and providing guidance and mentorship to support their professional development.
• Supporting the Restaurant Manager: Assisting the Restaurant Manager in any additional tasks required for the efficient functioning of the restaurant.
• Market Research: Conducting market research to identify current trends, consumer preferences, and gaps in the market. This research helps in understanding what concepts or ideas might resonate with the target audience.
• Idea Generation: Collaborating with the Restaurant Manager and the team to brainstorm new concepts, themes, or menu items that align with the restaurant's vision and brand identity.
• Menu Development: Contributing to the creation of new menu items or modifications to existing ones. This may involve experimenting with ingredients, flavours, and presentation to enhance the dining experience.
• Theme and Ambiance: Assisting in the development of restaurant themes and ambiance, including décor, music, and lighting, to create a cohesive and inviting atmosphere that complements the concept.
• Special Events and Promotions: Proposing and helping to organize special events, promotions, or themed nights to attract new customers and retain existing ones.
• Competitive Analysis: Analysing competitors' concepts and offerings to identify areas where the restaurant can differentiate itself and offer unique experiences.
• Cost Analysis: Assessing the feasibility and profitability of new concepts or menu items by conducting cost analysis and considering factors such as ingredient costs, preparation time, and pricing.
• Feedback Collection: Seeking feedback from customers and staff on new concepts or menu items through surveys, reviews, or direct interactions. Using this feedback to refine and improve the offerings.
• Collaboration with Chefs and Culinary Team: Working closely with the culinary team to communicate the concept and vision and fostering a collaborative environment for creative input.
• Continuous Improvement: Continuously evaluating the success of implemented concepts and making adjustments as needed to meet customer demands and improve overall performance.
About you:
In order to be considered for this role you will have at least two years of working experience in a similar role in a luxury five-star hotel environment.
You will have excellent written and spoken English skills, additional language is advantage. Knowledge of hotel operating systems is a must. Your experience in handling guest requests and exceeding their expectations would be regarded as essential.
Should be able to quickly learn and adapt to a new work environment.
About the benefits:
Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who like to associate her/himself with one of the most luxurious brand in the hospitality industry.
Provide guests a unique and outstanding experience. Exhibit a friendly and professional demeanor in all guest interactions, warmly welcome and orient guests and provide effective and efficient guest service.
