What Jobs are available for Restaurant Staff in the United Arab Emirates?

Overview

Urgent Opening as a Restaurant Manager / Supervisor In-charge in Dubai, UAE Location.

• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform standards.
• Ensuring all staff arrive for duty on time and in neat appearance, clean shaved.
• Checking on the restaurant that the floor is clean, tables are clean and set correctly, Miss n place is ready for service.
• Delivery vehicles are full of fuel, clean.
• Visits all guests and conducts table touches.
• Meeting and greeting customers and organizing table reservations.
• Advising customers on menu and beverage choice.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.
• Outlet Manager is responsible for the smooth operation of his/her specific outlet as governed by contract and deemed by operational requirements.
• He is integral in linking all facets of cuisine and entertainment and then delivering these to guests.
• One should be creative and confident and be prepared to step outside of the confines of comfort.
• He should take the time to get to know the guests and be committed to service excellence.
• Team player is imperative and having the time to invest in self and Employee development is mandatory.
• Being entrepreneurial, thinking beyond the boundaries and leading by example are expected and not requested.
• Overseeing the entire operation including the kitchen.
• Ensure all reports are completed correctly and sent to corporate office daily.
• Ensure that all Company standards are adhered to.
• Create new revolutionary standards.
• Keep ahead of industry trends (you should set the trends rather than follow).
• Planning Menu Specials.
• Managing Budgets and monitoring the company.
• Promoting and Marketing Plans.
• Establish and maintain effective Employee relationships.
• Identify and implement training plans to further develop self and subordinate restaurant Employees.
• Submit training plans on a monthly basis.
• Lead by example through a passionate, hands on approach.
• Liaise with Management in all aspects of the operation including but not limited to: interviewing and hiring, orientation, performance appraisals, coaching, counselling and dismissal.
• Conducts staff appraisals, regularly providing staff with performance feedback.
• He / she should be empathetic to all mood and time restrictions.
• He / she should take the time to get to know the guests and be committed to service excellence.
• Being entrepreneurial and thinking beyond the boundaries are expected and not requested.

If any one intrested kindly share your details with updated resume at or you can call & Whatsup

Overview

JOB SUMMARY

• 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.

• 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.

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;

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

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 plan, and other operational aspects.
4. Treat all staff fairly and with courtesy.
5. Maintain up-to-date timetables, leave rosters, and attendance registers.
6. Collaborate with the executive chef and bartender on new menus and create diverse dishes and beverages.
7. Ensure smooth communication between the restaurant and kitchen.
8. Ensure timely delivery and proper storage of all orders.
9. Responsible for the restaurant's profit and loss statement.
10. Achieve revenue and sales targets for the entire restaurant operation.
11. Manage the efficient and courteous serving of food and beverages.
12. Schedule working hours considering expected business volume and manage attendance records.
13. Inform staff about disciplinary procedures and grievance handling.
14. Order supplies ensuring correct quantities, quality, and pricing.
15. Manage administrative procedures and ensure timely documentation to the accounts department.
16. Keep expenses within budget limits.
17. Manage the tips division.
18. Control and manage monthly inventory.
19. Oversee daily operations, 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. Handle PR and marketing activities to maximize exposure and sales.
24. Generate reports on operations, budgets, costs, and sales.
25. Maintain hygiene standards according to cleaning schedules.
26. Ensure compliance with health, hygiene, and fire safety policies.
27. Familiarize with emergency exits and evacuation procedures.
28. Monitor and control departmental costs to meet budgets, implementing corrective actions as needed.
29. Foster adherence to the company’s code of conduct and values.
30. Perform other tasks as directed by management to achieve business goals.

This job posting is active and not expired.

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.

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.