Job Description

Overview

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. , 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 and , 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.

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, Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.

• Accomplishes department objectives by supervising staff, organizing and monitoring work process.
• Provides quality service by enforcing quality and guest service standards.
• Checks preparations before and during the shift.
• Ensures the progress and delivery of tasks and makes sure quality standards are met in doing so.
• Maintains staff by selecting, orienting and training employees, developing personal growth opportunities.
• Promotes up and cross selling to the team members.
• Responds to guest complains and questions in a timely manner.
• Evaluates the staffing requirements per shift and also makes decisions when staffing requirements change during the shifts.
• Works together with other departments to supervise all tasks to be done in an efficient and timely manner.
• Keeps the supplies and stocks upto requirements, including advising the manager on the required materials.
• Controls expenses by gathering and scheduling expenditures, monitoring variances, implementing corrective actions.
• Works along in the shifts, knowledgeable about all products to answer the questions of both guests and staff.
• Works together with the entire F&B management on new ideas and improvements for the department.
• Checks bills, table progress, preparations, waiting time for food and drinks to prevent mistakes during the operations.
• Supervises the restaurant opening and closing procedures.
• Do proper shift handovers to inform colleagues about what happened on the shift and what is important for the rest of the day/week.
• Informs the management of any visit of FAM/ VIP guests to the outlets.
• Ensures that menus, promotional items are handled properly and replaces damaged or outdated materials.
• Is aware of the health and safety requirements for the department and makes the team members aware of those.
• At all times keeps good communication with the kitchen about changes, dietary requests, VIPs etc.
• Ensures daily briefings and allocations get done and all records kept on file.
• Do the mid-year and final reviews for the crew and associates.
• Ensures all work orders are raised and updated in Aladdin system.
• Ensures all staff are following HACCP and Hygiene standards at all times.
• Passes on information from management to colleagues and from colleagues to management.
• The authority to decide or nominate an award based on performance.
• Ensures all the prices in the micros are updated.
• Do the micros change form if new icons need to be created.
• Trains, motivates and evaluates new and existing staff.
• Attends departmental meetings if required.
• Ensure the outlet par level are set and followed.
• Daily/weekly/monthly inventory happening without fail.

• All Day Dining experience preferable.
• A minimum of 3+ years of experience in a 5-Star Hotel is essential.
• Excellent reading, writing and oral proficiency in English.
• Experienced in all aspects of restaurant's services.
• Must be well-presented and professionally groomed at all times.
• Excellent leader and trainer with solid motivational and teamwork skills.
• Attention to detail and strong interpersonal skills to deal with diverse staff.
• Handling guest complaints and ability to know when to escalate to line manager.
• Ability to understand the flow of service and support colleagues.
• 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.
• Ability to understand guest needs and to deliver superior customer service.
• Ability to work long hours with a strong focus on operational excellence.
• Familiar with restaurant point of sales and cashiering procedures is preferred.