Job Description

Company Description
Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids' Club.

• Oversees and plans in the day-to-day management of the outlet.
• To have a great front of house presence, be a leader and inspire your team.
• Maintain responsibility for the overall strategic planning, development and success of the outlet and fully collaborate with the with the DOFB and Head Chef.
• Ensure all necessary and approved actions are taken to achieve both short- and long-term goals / objectives.
• Assume responsibility for budget management including the management of direct and indirect costs.
• Maintain responsibility for leading, inspiring and motivating the outlet team to achieve stability, productivity and loyalty.
• To ensure the proper implementation of all company policies and procedures and to provide timely feedback to the DOFB on how the policies and procedures could evolve to ensure a continually improving guest experience.
• To attend training, team meetings as required.
• To communicate company policies, procedures and standards and to ensure that these are fully understood, implemented and adhered to by all team members.
• To be accountable about the recruitment and training of team members and to manage and motivate team both as individuals to realize their maximum potential.
• To plan and action the training and development of the management team.
• To communicate regularly and effectively with all team members through team meetings, evolve conversations and one to one coaching.
• To manage and motivate a large team and to create a strong sense of belonging.
• Build and maintain effective relationships across the business, acting as a figurehead for the outlet and driving improved productivity, turnover and profitability.
• To consistently practice and act as a role-model in the delivery of the highest standard of guest service.
• To embrace what company offers and to enthusiastically ensure all team members are proficient in this area and can effectively communicate to others.
• To effectively receive and channel guest feedback to maintain the highest possible standard.
• To achieve and maximize sales and profit targets as set by the DOFB.
• To ensure that adequate staffing levels are maintained, staff costs are within the budget.
• To be responsible for the implementation of the company's money handling procedure and the timely and accurate banking of all monies within company guidelines.
• To ensure daily safe checks and end of night sales administration are completed accurately.
• To ensure adequate stock levels of consumables/chemicals/drinks and restaurant equipment are maintained.
• To ensure that all controllable costs to include wastage are kept to a minimum, whilst actively seeking new ways to improve the profitability of the restaurant.
• To adhere to money/banking procedures in line with company policy.
• Identify business opportunities, which provide greatest return on investment, aligned with company strategy.
• To establish and maintain stock inventory on weekly & monthly basis to agreed levels.
• To support the Head Chef to establish and maintain excellent relations with suppliers to ensure efficient, documented, accurate and timely deliveries.
• To ensure the consistent quality, rotation and levels of stock.
• To ensure that all company assets, cash, stock, property and goods are always well cared for and secure.
• To maintain health and safety requirements.
• To establish, maintain and monitor the highest standards of hygiene and Health & Safety in accordance with all statutory, legal and company requirements.
• To maintain the highest personal standards of presentation, dress and behavior and to ensure that this is maintained by all team members.
• To maintain the highest standards of cleanliness and hygiene in all areas of the restaurant's environment, utensils, goods and equipment.
• To carry out daily pre-shift opening check to ensure the restaurant and bar standards of appearance and cleanliness are to the required standard, as well as good housekeeping check -lighting, music, clear fire exits. To carry out last man out checks on close downs to ensure the safety of the company's Assets.

• Excellent reading, writing and oral proficiency in English
• Should be able to stand under the sun for longer hours
• Experienced in all aspects of restaurants service
• Must be well-presented and professionally groomed at all times
• Excellent leader and trainer with strong interpersonal skills and attention to detail
• Ability to motivate employees to work as a team effectively and productively
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate and prioritize multiple tasks