Assistant Restaurant Manager

We are far more than a worldwide leader. We are more than 240000 women and men who share something unique.
Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences.
Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion.

SOFITEL DUBAI THE OBELISK

Sofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests have the option to unwind at the Sofitel Spa with L’Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings 

Sofitel Dubai the Obelisk will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist and help us to make Sofitel Dubai the Obelisk a truly welcoming destination!

The Position

To manage the overall operation of the restaurant, following established objectives for the highest standards in professional management and administration as well as in effective and fair personnel development.

KEY ROLES & RESPONSIBILITIES

• To support the Assistant Director Food & Beverage in managing a smooth F&B breakfast operation.
• To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in controlling the requisitioning, storage and careful using of all operating equipment and supplies
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment.
• To establish a rapport with guests maintaining good customer relationship and   assisting to update guest history files.
• To ensure the Trust you and the online reviews are well managed.
• To conduct daily pre‑shift briefings to Heartist on preparation, service and product knowledge.
• To attend the daily F&B briefings.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To assist in the operations and be visible at all time in the outlets.
• To ensure that the outlet cashiering procedures are strictly adhered to.
• To assist in the revision and updating of the outlet departmental operations manual on as needed basis.
• To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
• To maintain the Daily Log Book.
• To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately manned to handle the level of business and submit a copy to the Human Recourses Department.
• To maintain the outlet bulletin board.
• TO ensure all the Accor and INES trainings are done.
• To submit all guest/heartist incident reports.
• To report "lost and found" items.
• To order and manage the casual request sheet, ensuring the pre-approvals are in place.
• To ensure that the outlet is kept clean and organized, both at the front and back area as well.
• To liaise and organize with Housekeeping and Stewarding Departments that the established cleaning schedules are strictly adhered to.
• To issue repair and maintenance work orders to ensure proper maintenance of the outlet.
• To supervise the ambassadors within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
• To maintain a high standard of personal appearance and hygiene at all times.
• To ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
• To contribute to regular departmental Communications Meetings.
• To assist in the training of the Heartist ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To ensure duty rota’s are posted and timesheets submitted on time with a copy to the Food & Beverage Departments.
• To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
• To conduct Heartist performance appraisals.
• To identify and develop young talents within the outlet for future potential growth within the group.
• To be entirely flexible and adapt to rotate within the different outlets of the Food and Beverage Department.
• To carry out any other reasonable duties as assigned by the Assistant Director of Food and Beverage.

PERSONAL ATTRIBUTES

• Excellent reading, written and oral proficiency in English
• Experienced in all aspects of restaurant service
• Must be well-presented and professionally groomed at all times
• Excellent leader and trainer with strong motivational skills
• Strong interpersonal skills and attention to detail
• High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
• Proven organizational skills, able to set and meet deadlines with quality results

QUALIFICATIONS

• Degree in Hotel Restaurant Management or equivalent

EXPERIENCE

• Minimum 2 - 3 years Hotel experience