469 Restaurant jobs in the United Arab Emirates

Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Thani Dubai

Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Thani Dubai

Get AI-powered advice on this job and more exclusive features.

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Reports to the F&B Manager.
• Directs and supervises the activities of the restaurant staffs
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
  

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”
  

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years in F&B experience
• Good knowledge in the Food &Beverage products and high-end service levels
• Have excellent English communication skills both in written and spoken.
• Computer literate
• Organized with strong planning, good communication and interpersonal skills

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesHospitality

Referrals increase your chances of interviewing at Dusit Thani Dubai by 2x

Dubai, Dubai, United Arab Emirates 2 hours ago

Dubai, Dubai, United Arab Emirates 8 hours ago

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Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Hotels and Resorts in Davao

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Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Hotels and Resorts in Davao

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Reports to the F&B Manager.
• Directs and supervises the activities of the restaurant staffs
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
  

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”
  

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years in F&B experience
• Good knowledge in the Food &Beverage products and high-end service levels
• Have excellent English communication skills both in written and spoken.
• Computer literate
• Organized with strong planning, good communication and interpersonal skills

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesHospitality

Referrals increase your chances of interviewing at Dusit Hotels and Resorts in Davao by 2x

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Dubai, Dubai, United Arab Emirates 19 hours ago

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Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Doha Hotel | Dusit Hotel & Suites - Doha

Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Doha Hotel | Dusit Hotel & Suites - Doha

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Reports to the F&B Manager.
• Directs and supervises the activities of the restaurant staffs
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
  

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”
  

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years in F&B experience
• Good knowledge in the Food &Beverage products and high-end service levels
• Have excellent English communication skills both in written and spoken.
• Computer literate
• Organized with strong planning, good communication and interpersonal skills

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesHospitality

Referrals increase your chances of interviewing at Dusit Doha Hotel | Dusit Hotel & Suites - Doha by 2x

Dubai, Dubai, United Arab Emirates 3 hours ago

Dubai, Dubai, United Arab Emirates 8 hours ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Thani Mactan Cebu

2 weeks ago Be among the first 25 applicants

Join to apply for the Restaurant Manager – Benjarong (Thai Restaurant) role at Dusit Thani Mactan Cebu

Get AI-powered advice on this job and more exclusive features.

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Ensures all operating standards in the outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and service to maximize the revenue and profits of the outlet.
• Provides recommendation to F&B Manager regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and outlet under supervision of F&B manager/Executive Chef.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by F&B Manager.
  

• Reports to the F&B Manager.
• Directs and supervises the activities of the restaurant staffs
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
  

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”
  

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years in F&B experience
• Good knowledge in the Food &Beverage products and high-end service levels
• Have excellent English communication skills both in written and spoken.
• Computer literate
• Organized with strong planning, good communication and interpersonal skills

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesHospitality

Referrals increase your chances of interviewing at Dusit Thani Mactan Cebu by 2x

Get notified about new Restaurant Manager jobs in Dubai, Dubai, United Arab Emirates.

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Our client running trendy and award winning casual dining restaurants are looking for Hostesses to join their team and be the first point of contact for their guests. The Hostess responsibilities include greeting guests providing accurate wait times and escorting customers to the dining and bar areas. For this role you should have solid organizational and people skills to make sure our guests have a positive dining experience from the moment they arrive till their departure. You should also be available to work in shifts. Ultimately you'll ensure we provide excellent customer service and a pleasant dining experience to our guests.

• Welcome guests to the venue
• Provide accurate wait times and monitor waiting lists
• Manage reservations
• Escort customers to assigned dining or bar areas
• Provide menus and announce Waiter/Waitress's name
• Greet customers upon their departure
• Coordinate with wait staff about available seating options
• Maintain a clean reception area
• Cater to guests who require extra attention (e.g. children, elderly)
• Answer incoming calls and address customers' queries
• Assist wait staff as needed

• Previous work experience as a Host/Hostess or Waiter/Waitress
• Understanding of restaurant etiquette
• Familiarity with health and safety regulations
• Experience in managing reservations
• Demonstrable customer service skills
• Excellent communication skills (via phone and in person)
• Strong organizational skills with the ability to monitor the entire dining and bar area
• Availability to work in shifts as needed
• Good physical condition to walk and stand during an entire shift
• High school diploma; hospitality certification is a plus

AED 3000, Food allowance 350 to 500 (Service charge Avg) 600-800, Credit card tips, free Accommodation, Transport, uniforms, Health insurance, air ticket once every two years, Paid leave as per UAE laws.

Banyan Group is one of the world’s leading independent, multi-branded hospitality groups centered on the purpose-driven mission of stewardship and wellbeing while offering exceptional, design-led experiences.
The Group’s diversified portfolio of hotels, resorts, spas, galleries, golf and residences features an ecosystem of 10 global brands, includingthe award-winningBanyan Tree ,Angsana ,Cassia ,Dhawa andLaguna , and the highly anticipated new brands ofHomm ,Garrya , Folio, and two new Banyan Tree brand extensions -Escape andVeya .
Established in 2008, with the goal of advancing people development and management excellence, Banyan Tree Management Academy has nurtured over 10,000 associates across 23 countries. The Group is recognised for its commitment to environmental protection and community development through its Banyan Tree Global Foundation. Operating over 70 hotels in 17 countries, it has over 50 new properties in the pipeline.

Banyan Tree Dubai is alively, island escape where stylish stays, incredible dining, warm hospitality, and recreation create lasting memories. Fronted by 500m of a pristine, private beach with uninterrupted views of the Arabian Gulf and backed by the iconic Ain Dubai. With the ambience of a sleek, relaxed, luxe island getaway, Banyan Tree Dubai boasts 3 chilled outdoor pools, fully-serviced beach, award-winning Banyan Tree Spa, a fitness center and 7 dining options.

Role Overview :

The Restaurant Supervisor is responsible for overseeing the operations of the specialty dining area, ensuring that both service standards and guest expectations are consistently exceeded. This role involves managing and guiding the team of Waiters/Waitresses, Runners maintaining a thorough knowledge of the menu, and ensuring a seamless and memorable dining experience for guests. The Restaurant Supervisor ensures the highest standards of service while also driving operational efficiency and the team’s development.

Responsibilities

• Supervise and lead the team of Waiters/Waitresses, Runners, ensuring they deliver exceptional service that aligns with the restaurant’s standards and vision.
• Provide ongoing training, coaching, and feedback to team members to improve service delivery and knowledge of the specialty menu.
• Foster a positive, engaged, and high-performing team environment.
• Ensure that all team members maintain a high level of professionalism and uphold company standards.
• Oversee the delivery of a personalized and memorable dining experience for each guest, ensuring the service is aligned with the theme or cuisine specialty of the restaurant.
• Address any guest concerns or issues promptly and professionally, ensuring their satisfaction.
• Ensure that team members provide detailed and accurate explanations of the menu, including ingredient sourcing, preparation methods, and wine pairings.
• Maintain a deep understanding of the restaurant’s specialized menu, including unique ingredients, preparation techniques, and drink pairings.
• Supervise and guide the team in offering wine, cocktail, or non-alcoholic beverage pairings, and assist guests with dietary restrictions or special requests.
• Stay updated on seasonal menu changes and ensure that the team is well-informed of any new specialty dishes or drinks.
• Oversee the daily operations of the specialty dining area, ensuring all service areas are properly organized and that all guest orders are taken and delivered efficiently.
• Ensure proper organization of dining areas, including table settings, glassware, utensils, and condiments, for smooth service transitions.
• Coordinate with kitchen and bar teams to ensure that all orders are prepared and delivered promptly, according to guest preferences.

• Experience: Minimum of 1-2 years in a supervisory role in restaurant operations, preferably in a high-end restaurant or a luxury hospitality environment.
• Education: Bachelor’s degree in hospitality management, Business Administration, or a related field.
• Skills & Attributes:
• Strong leadership and people management skills.
• Excellent interpersonal and communication abilities.
• Attention to detail and strong organizational skills.
• Proven ability to manage multiple priorities and meet deadlines.
• Ability to handle confidential and sensitive information.
• Strong understanding of food and beverage trends, menu development, and service excellence.
• Proficiency in relevant software and MS Office Suite.
• Professional and well-presented at all times.
• Customer-centric approach with a passion for hospitality.
• Proactive problem-solver with a solutions-oriented mindset.
• Ability to work in a fast-paced, dynamic environment.
• Must be able to handle multiple tasks and adapt to changing priorities.

We are dedicated to fostering your growth and success every step of the way. We understand the importance of providing you with the support, training, and leadership necessary to excel in your role. That's why we offer comprehensive training and development programs tailored to sharpen your skills and elevate your expertise in the luxury hospitality sector. Your journey with us is not just about achieving your goals but also about continuously refining your capabilities and making meaningful contributions to our shared success

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Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Somewhere and Public.

We are looking for Operation Director that share our passion for hospitality with a genuine ability to connect with guests and colleagues alike, and brings the core value of 'TEAM' to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor. Some of the key responsibilities would be as follows;

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units,with254 uniquely designed hotelrooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors,SLS Dubaiisone of the tallest hotelsand residences in the region.

Awondrous and strikinglandmark in Downtown District, designed by theaward- winning architects andinterior designer Paul Bishop,the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with SLS Hotel and Residences Dubai standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Act as the direct liaison to the Engineering and Housekeeping Departments in regards to maintenance of the property’s functionality and overall look.
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

• High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
• Two to three years’ experience in overall Food and Beverage operation as well as senior F&B management experience
• Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits
• Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations bar operation
• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
• Ability to multitask, work in a fast-paced environment and have a high-level attention to detail
• Strong verbal and written communication skills in English
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork

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Welcome to Apt Resources, a renowned recruitment company that puts its clients and candidates first. We are currently seeking a friendly and professional Restaurant Captain to join the team of our client who runs a group of award-winning restaurants in Dubai and help create a memorable dining experience for their guests. In this role, you will have the opportunity to showcase your leadership skills and contribute to the success of our restaurant.

• Create a warm and welcoming environment for guests
• Train, supervise, and mentor restaurant staff
• Manage inventory and order supplies when necessary
• Maintain a clean and organized restaurant
• Monitor guest satisfaction and address any issues
• Ensure compliance with local health and safety regulations
• Conduct performance evaluations for restaurant staff

• At least 5 years of experience in the hospitality industry
• Experience in a leadership role
• In-depth knowledge of food and beverage service
• Excellent communication and interpersonal skills
• Ability to multitask and work well under pressure
• Strong problem-solving skills
• Flexibility to work weekends and holidays when necessary

AED 3000, Food allowance 350 to 500 (Service charge Avg) 600-800, Credit card tips, free accommodation, transport, uniforms, health insurance, air ticket once every two years, and paid leave as per UAE laws.