1 265 Restaurant Staff jobs in the United Arab Emirates

Join to apply for the Restaurant Waiter - Villamore Restaurant role at Kempinski Hotels

Join to apply for the Restaurant Waiter - Villamore Restaurant role at Kempinski Hotels

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Description
The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

Application Deadline: 30 September 2025

Department: Food & Beverage

Location: United Arab Emirates - Dubai

• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
  

• Minimum of 1 to 2 years’ experience in a similar position
• Preferably in an international, luxury five-star hotel
• English - excellent communication skills
  

• Seniority levelEntry level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesHospitality

Referrals increase your chances of interviewing at Kempinski Hotels by 2x

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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

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A restaurant manager’s primary role is to manage and control the day-to-day restaurant operations.

1. Ensure that FOH and BOH staff are familiar with the day’s requirements.
2. Ensure training of all staff is completed prior to restaurant opening and as needed to maintain operational standards.
3. Coordinate with all related parties during the pre-opening phase to ensure readiness in staffing, training, stocking, menu, budgets, marketing, and other operational aspects.
4. Ensure all staff are treated fairly and courteously.
5. Maintain up-to-date timetables, leave rosters, and attendance records.
6. Coordinate with the executive chef and bartender on new menus and dishes.
7. Ensure smooth communication between the restaurant and kitchen.
8. Verify that all orders are delivered and stored properly.
9. Oversee the profit and loss statement of the restaurant.
10. Achieve revenue and sales targets for the entire restaurant operation.
11. Manage the prompt, efficient, and courteous service of food and beverages.
12. Schedule working hours considering expected business volume and monitor attendance and absenteeism.
13. Ensure staff are informed about disciplinary procedures and grievance handling.
14. Order supplies and manage stock levels in quality and quantity.
15. Handle administrative procedures and ensure timely documentation for accounting.
16. Maintain expenses within budget limits.
17. Manage the tips division.
18. Control monthly inventory.
19. Oversee daily operations, facilities, stock checks, and sales.
20. Ensure stocks are stored securely and under proper conditions.
21. Conduct daily staff briefings for smooth service execution.
22. Hold weekly meetings with the Managing Partner to review operations.
23. Manage PR and marketing activities to maximize exposure and sales.
24. Generate reports on operations, including budgets, costs, and sales analysis.
25. Maintain hygiene standards according to cleaning schedules.
26. Ensure compliance with health, hygiene, fire, and safety policies.
27. Familiarize with emergency procedures and exits.
28. Monitor and control departmental costs to meet budgets, implementing corrective actions as needed.
29. Perform tasks aligned with company values and directives from management.

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.

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;

JOB SUMMARY

Main Duties/Responsibilities:

• Punctual at work, smile and enthusiastic.

• Represent the outlet with a genuine smile and greetings at the reception.

• Well groomed as per company standards throughout the shift.

• Display friendly and pleasant attitude towards guests and colleagues.

• Follow proper payroll and uniform procedures.

• Set up the host/hostess stand, review the reservation book and make recommendations as to the set up of the room.

• Open the restaurant for business at the prescribed time each shift.

• Inspect the cleanliness of each section of the dining room and make necessary improvements as well as check each table prior to opening to ensure its proper set.

• Pick up the daily menus and insert them properly in their covers.

• Inspect every menu and list to ensure their immaculate condition and appearance.

• Develop a complete working knowledge of the menus, menu ingredients and what is unavailable for the day.

• Assign seating taking into account service standards.

• Know the server stations, their daily assignments, their personal timing patterns and their maximum workload capacity.

• Be fully capable of working with open table system.

• Ensure each guest receives the highest quality of service.

• Ensuring maximum flexibility and support extended for any guest request.

• Greet each guest promptly, courteously, graciously with eye contact, a smile and good posture.

• Ensure fondly bid farewell to every customer that departs the restaurant and invite them back.

CANDIDATE PROFILE

• Certificate in an Administration course or relevant field.

• Minimum 1-2 years of experience in 5* international hotel.

• Pleasing and out-going personality.

• Positive attitude and smile.

• Able to work under pressure and manage stress.

• Excellent spoken and written English.

• Demonstrated experience working in a high-volume environment.

• Proficiency in Microsoft Office applications.

• Knowledge in Micros and cashiering procedure.

• Complaint handling skills.

• Up selling skills.

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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