Job Description

About Jumeirah Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different(TM) brand promise. Its award winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience. Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities. As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments. Jumeirah Muscat Bay Resort lies 15 minutes south of the city centre and 40 minutes from Seeb International Airport. The overall development will include a 1,200 square meters Talise Spa, a diving centre, a wide range of sports and leisure facilities, a selection of restaurants, bars and cafes and a kids club. The resort will also include conference and banquet facilities to cater for Oman's growing attraction as a destination for conferences, meetings and large-scale events. The resort forms part of a larger development that includes 300 high-end residential townhouses and villas, taking advantage of some of the most beautiful, unspoilt coastline in the Middle East. About the role An exciting role has arisen for a talented Team Leader to join the pre-opening and F&B (Food and Beverage) department at Jumeirah Muscat Bay Resort. The main purpose of this role is to oversee the effective execution of the service. Your key responsibilities will include: To always embrace the Jumeirah Hallmarks To develop and maintain an elegantly appointed environment, with superior colleagues, dedicated to an attentive, distinctive experience for all dining periods. To assist in training, supervising and disciplining all outlet colleagues. To maintain a friendly yet unobtrusive manner with all guests. To possess a management ability that ensures a successful handling of the outlets To control reservations and seating of the outlet. To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues. To anticipate, in advance, all materials and supplies and assure their availability. To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment. To observe daily conditions of all physical facilities and equipment in the outlets; makes recommendations for corrections and improvements as needed. To assist in preparing staff schedules, which allow for appropriate service while controlling overtime. To ensure a safe working environment for all colleagues within the outlet. To understand all food and beverage items offered, including ingredients, methods of preparation and proper service. To maintain a daily log for communication between colleagues. To supervise the public areas and restrooms. To attend and participate in all required meetings. To promote teamwork and foster a harmonious working climate. To promote good public relations and handle complaints or concerns of guests. To handle inventories directly involved with the operation of the outlet. To utilize the computer system in ringing, printing and closing checks as well as shift reports. To recognize and address potential disruptive or undesirable guests. To properly handle and report employee and guest accidents. To respond properly in any hotel emergency or safety situation. To perform other tasks or projects as assigned by hotel management. To continually be aware of departmental needs as they relate to production and staffing. To assist in controlling standards, performance, colleague conduct, dress code, appearance, sanitation, etc., according to established policies. To formulate and recommend changes to improve colleague performance and teamwork. To keep employees informed about hotel policies and changes. To work in co-operation with the Chef and Sous-Chefs and to see that items below standard are never accepted or served. To keep informed of special events such as Ramadan, Eid, etc. Knowledge of P.O.S. system of hotel To keep waste factor in the outlet at a minimal level. To maintain inventories and par stocks. To identify potential problems and ask for assistance before any breakdown occurs To provide lateral service within the hotel whenever needed About You In order to be considered for this role, you should have the below qualifications and experiences. High School Diploma Hotel School Degree or diploma or equivalent Train the Trainer, Up-selling skills training, HACCP A total of 4-5 years Food and Beverage experience 2 years minimum in a similar role in a 5 * international environment About the Benefits This position offers a highly competitive salary and package which includes; housing, flight tickets, medical and dental coverage, life and accident insurance, retail and leisure discounts, discounts on Jumeirah F&B Outlets and reduced hotel rates.