- Full-Time
- Permanent
- RIXOS
- Culinary
__jobinformationwidget.freetext.LocationText__
Rixos Marina Abu Dhabi, Abu Dhabi, United Arab Emirates
__jobinformationwidget.freetext.ExternalReference__
REF55576L
Back of House Manager / Stewarding Manager
Region
Luxury & Lifestyle
This vacancy has now expired. Please see similar roles below...
Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.
Key Features:
Stunning Waterfront Setting:
Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.
Luxurious Accommodations:
Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.
World-Class Dining:
Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.
State-of-the-Art Facilities:
Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.
Exceptional Service:
At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.
Main Duties and Responsibilities:
- To have a full working knowledge of all hygiene and occupational health & safety regulations in the United Arab Emirates, according to UAE Municipality standards.
- To possess the HACCP certification and to comply and follow at all times the HACCP processes put into place.
- To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
- To strictly adhere to the established operating expenses and ensure that all costs are controlled.
- To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
- To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
- To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
- To implement a flexible scheduling based on business patterns.
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
- To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
- To establish and strictly control inventories and to the par stocks in the operation for all operating equipments, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipments and supplies.
- To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
- To organize in a proper way all equipment storage with full codification for all labeled items
- To control the requisitions, storage and careful use of all operating equipments and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service and hotel events.
- To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
- To ensure that each outlet is supplied with clean and dry operating equipments in conjunction with the Hygiene Officer
- To ensure that the food production areas are supplied with clean and dry kitchen utensils in conjunction with the Hygiene Officer
- To supervise night cleaning in kitchen, front (Open Kitchen) and back-of-house food and beverage areas
- To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
- To ensure documented weekly walkthrough with Executive Chef, Hygiene Officer and Assistant Food and Beverage Director
- To ensure that the back of the House areas are kept clean and organized.
- To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
- To handle suppliers enquiries in a courteous and efficient manner.
- To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene officer
- To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to superiors if no immediate solution can be found and assure follow up with guests.
- To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
- To ensure that all Departmental Operations Manuals are prepared and updated annually.
- To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
- To plan the outlet weekly roster and work schedules to ensure that the stewarding operation is adequately staffed to handle the level of business.
- To maintain outlet communication board.
- To submit all staff incident reports.
- To maintain the Daily Log Book.
- To report “Lost & Found” items
- To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
- To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
- To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
- To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
- To ensure that all operating equipments provided to the departments are kept in good condition.
- Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards.
- Must apply the Rixos Food & Beverage rituals.
- To maintain a good rapport and working relationship with staff in the outlet and all other departments.
- To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
- To fully support the Departmental Training Function in the Department assigned.
- To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.
- To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
- To conduct monthly staff meetings.
- To conduct yearly employee performance appraisals.
- To identify and develop young talents within the organization for future potential growth within the company.
To prepare and participate in the Monthly Objective Review
It is the responsibility of all employees in Rixos Marina, to adhere to established ISO Integrated Management System that include Quality, LQA, Environment, Health, Safety & Risk Management, Food Safety Management system, Customer complain handling management system (ISO 9001, 14001, 22000, 10002 ) Policies, procedures, manual, SOPs etc and other applicable legal requirements.
Employee is expected and strongly encouraged to participate and contribute in the comprehensive risk management program, environmental impact assessment, and prevention of pollution, energy and water saving initiatives, enhancement of quality and guest satisfaction and continual improvement plan.
Stewarding Operational Standards, Policy & Procedure Adherence
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
LET
YOUR PASSION SHINE
We foster
our creativity, our excellence and progressiveness. We interconnect with
each other and our environment, to create a new kind of quiet luxury. With us, you can take pride in
being part of a wider global team leading the way in local sustainability
initiatives. Working together with our communities, we will empower you to
make your own meaningful impact.
Let your passion shine
We take pride in promoting heartfelt hospitality with a French Zest, valuing passion, excellence and emotional intelligence. We pioneer a committed and sustainable approach to luxury, encouraging openness and inclusivity. We value new encounters with colleagues and guests from all horizons with a goal of creating a distinctive culture together.
JOIN US
Related jobs
Salary
Location
Rixos Premium Qetaifan Island North, Lusail, Qatar
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
RIXOS
Job type
Permanent
Locations
Lusail
Job Category
Culinary
Description
Demi Chef de Partie - ButcheryPerform precise cuts and portioning of all meat, poultry, and game items as per kitchen requirements.Prepare meat for specific dishes, using a variety of cutting techniqu
Reference
78f8b4b9-782b-41f7-83b2-2d1d1d1ec181
Expiry Date
01/01/0001
Salary
Location
Rixos Premium Qetaifan Island North, Lusail, Qatar
Experience Level
Associate
Job Schedule
Full-Time
Brands
RIXOS
Job type
Permanent
Locations
Lusail
Job Category
Culinary
Description
Banquet ChefThis position is responsible for leading the preparation and execution of high-quality meals for banquets, weddings, conferences, and special events. The ideal candidate will be responsibl
Reference
86431666-623d-410b-abd1-3d0ebb0ccca1
Expiry Date
01/01/0001
Salary
Location
Mercure Kathmandu Sukedhara Heights, Kathmandu
Experience Level
Associate
Job Schedule
Full-Time
Brands
ACCOR
Job type
Temporary
Job Category
Culinary
Description
Cook Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. What is
Reference
4507a713-73e6-4204-96d9-2091e8bad226
Expiry Date
01/01/0001
Salary
Location
PULLMAN NINH BINH, Hoa Lư, Vietnam
Experience Level
Mid-Senior Level
Job Schedule
Full-Time
Brands
PULLMAN
Job type
Permanent
Locations
Vietnam
Job Category
Culinary
Description
Chef de Cuisine – Mad Cow Wine and GrillChef de Cuisine is responsible for leading the day-to-day operations of our brand new re-imagined Mad Cow Wine and Grill and related areas. Create a vibrant MAD
Reference
9f2b8375-c292-442e-8425-e820d16288de
Expiry Date
01/01/0001
Salary
Location
Fairmont Chateau Lake Louise, Lake Louise, Canada
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Lake Louise
Job Category
Culinary
Description
Our team is looking for dedicated and hardworking Stewards to support our kitchen operations by maintaining cleanliness, organization, and efficiency. If you have a strong work ethic, enjoy working be
Reference
47801b05-5c50-4943-b0ce-e49c8a778d5c
Expiry Date
01/01/0001
Salary
Location
Novotel London Blackfriars, London, United Kingdom
Experience Level
Associate
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
London
Job Category
Culinary
Description
Chef De Partie Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wantin
Reference
9783bb55-b9e5-4354-8b11-d88d94c3a398
Expiry Date
01/01/0001
Salary
Location
IBIS LE HAVRE CENTRE, LE HAVRE
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
IBIS
Job type
Permanent
Locations
France
Job Category
Culinary
Description
Nous recherchons pour notre restaurant le 129eme (Hôtel ibis Le Havre) à Le Havre un Cuisinier F/H, en CDI à 35H, à partir du 12 MAI 2025. Nous avons les recettes, vous avez le talent. Cuisinez, dres
Reference
WDBQP217
Expiry Date
01/01/0001
Salary
Location
Novotel Lucknow Gomti Nagar, Lucknow, India
Experience Level
Associate
Job Schedule
Full-Time
Brands
NOVOTEL
Job type
Permanent
Locations
Lucknow
Job Category
Culinary
Description
Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any se
Reference
2dfb4450-d9eb-4fbb-bafa-5a37484e5e1a
Expiry Date
01/01/0001
Salary
Location
Sofitel Al Hamra Beach Resort, Ras Al-Khaimah, United Arab Emirates
Experience Level
Mid-Senior Level
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Ras Al-Khaimah
Job Category
Culinary
Description
To assist in performance appraisals when necessary.To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.To set,
Reference
551a3604-8cb4-4398-871b-e7d142d3fd59
Expiry Date
01/01/0001
Salary
Location
Raffles Maldives Meradhoo Resort, Malé, Maldives
Experience Level
Mid-Senior Level
Job Schedule
Full-Time
Brands
RAFFLES
Job type
Permanent
Locations
Malé
Job Category
Culinary
Description
Executive Sous ChefOBJECTIVE Right hand of the Executive Chef to set standards and maintain them to the Raffles standards.Achieve smooth operation of the department.Optimize the use of materials, manp
Reference
4dac3204-0de3-4843-a800-7839e964d4ae
Expiry Date
01/01/0001