- Full-Time
- Permanent
- SOFITEL
- Food & Beverage
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Sofitel Dubai The Obelisk, Dubai, United Arab Emirates
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REF35783R
Restaurant Manager - Brasserie Boulud
Region
Luxury & Lifestyle
This vacancy has now expired. Please see similar roles below...
COMPANY DESCRIPTION
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!
Brasserie boulud
Bringing the true meaning of ‘gastronomie francaise’ to Dubai, Brasserie Boulud serves simple, fresh and seasonal dishes, hand crafted to create authentic and appetizing experiences. Inspired by the French ‘art de vivre’, the restaurant offers French contemporary cuisine, rooted in tradition. The venue represents Chef Daniel Boulud’s casual approach to fine dining.
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
- Motivate, discipline, direct and supervise the work of all employees in the restaurant
- Develop and maintain training programs to ensure a high degree of staff professionalism
- Manage day-to-day operations of the restaurant
- Handle complaints and make effective service recovery
- Ensure standards are being followed in accordance with F&B policies and procedures
- Ensure all employees have full product knowledge
- Regularly inspect food & beverage quality
- Follow established and proper Accounting procedures
- Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
- Conduct daily roll plays and ensure employees adhere to grooming standards
- Develop maintenance schedules
- Liaise with stewarding on inventory and breakage control
- Maintain daily log book maintaining clear and concise information on the operations.
- Establish guest database with preference records of regular guests
- Schedule employees to maintain Hotel’s service standards within budgeted labour costs
- Assign responsibilities to subordinates and conduct regular performance checks
- Implement weekly cleaning schedules for operating equipment
- Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
- Control stock of all equipment in the restaurant
- Constantly monitor staff's appearance, attitude and degree of professionalism
- Develop new and special promotions that will improve guest satisfaction under the guidelines of the Sofitel standards operating procedures.
- Coordinate promotional plan with Public Relation as well as menu cycles with the Chef the Cuisine
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
- Candidate should be up-to-date when it comes to F&B trends, and knowledgeable of the successful concepts
- The candidate should be aware of the digital platform and make good use of them as to enhance the exposure of the F&B offer
QUALIFICATIONS
- Degree in Hotel Restaurant Management or equivalent
EXPERIENCE
- Minimum 3 – 5 years Hotel experience
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.
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