Job Description

The First Group Collection portfolio of five operational hotels is renowned for its world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. Grand Heights Hotel Apartments, offers comfortable studios and one-bedroom apartments in the heart of the city The First collection of Business Bay opens in July. Bringing to the market a range of franchised properties, the group also manages TRYP by Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham Group. While Citadines Metro Central Dubai offers hotel apartments in a prime location and is a franchise of The Ascott Limited.

The First Group Collection restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars feature a dynamic mix of homegrown brands and recognised international franchises, including MasterChef, the TV Experience - the world's first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper-midscale hotels among Dubai's hottest gastronomic and lifestyle destinations. With ambitious growth plans in the years ahead, The First Group Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.

Provide professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example. Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. Train employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency. Perform up selling for all items offered by the department assigned as well as offering alternatives. Ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times according to proper service standards as set by the restaurant. Act as a Manager on duty in the absence of the Restaurant Manager in the outlet. To have a full working knowledge and capability to supervise, train, correct and demonstrate all duties and tasks in the assigned place of work according to the standards as set by the restaurant. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. To have thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives. To understand and strictly adhere to the Rules & Regulations established in regards to the hotel policy on Fire, Hygiene, and Health & Safety. Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest. Have an understanding of the monthly profit and loss statement of the department. Assist the Restaurant Manager to produce restaurant-specific reports and analysis for monthly performance meeting. To assist in conducting monthly inventory checks on all operating equipment and supplies. To ensure that all potential and real hazards are reported and rectified immediately. Assist in communication within the restaurant and to attend daily/weekly meetings with the Culinary Team and fostering teamwork to constantly develop the restaurant for more success. Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting. Support activities and cooperation with the suppliers. Undertake reasonable tasks and secondary duties as appointed by the Head of Department. Desired Skill & Expertise

Have a minimum of 2+ years of experience working as an Assistant Restaurant Manager at a 5*Property. Proven ability to successfully support the management to motivate and lead a diverse team. Perform job with attention to details and the ability to organize and handle multiple tasks. Self-motivated, punctual, energetic and able to work under pressure and within time limits. Articulate verbal and written communication skills. Good knowledge of English language. Additional language will be considered an advantage. Have the ability to communicate effectively with the team and deliver consistently. Computer literate (MS Office) and experience with book management systems. Ability to work long hours with a strong focus on operational excellence. Familiar with restaurant point of sales and cashiering procedures is preferred.

Permanent Full-Time