Nestled in the city's heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.
With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.
Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it's not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.
The Restaurant General Manager will assume responsibility for all related operational, administrative, and financial aspects of the assigned Food & Beverage outlet.
Key Responsibilities:
- Assist the Director and Assistant Director of Food & Beverage in planning, organizing, and executing all aspects of food and beverage operations.
- Oversee all operational and administrative aspects including staffing, training, menu development, and financial performance, ensuring exceptional service, culinary excellence, and profitability
- Enforce and monitor that all operational standards, as per established policies, SOPs, hygiene, safety, and quality measures are in place at all times
- Assist in developing and implementing cost control measures to optimize profitability without compromising quality
- Collaborate with the respective culinary leaders and the hotel's management team to integrate restaurant operations with overall hotel objectives, to maximize revenue-generating opportunities in line with market demands
- Monitor and analyze key performance metrics to identify areas for improvement and implement strategies for enhancement.
- Cultivate relationships with guests, suppliers, and industry partners to enhance the restaurant's reputation and visibility
- Foster a culture of teamwork, collaboration, and continuous improvement among the restaurant colleagues.
- Train, evaluate, and schedule all colleagues per the applicable standards, and policies and as per the overall business requirements.
Qualifications:
- Minimum 3 years experience working in a luxury hotel environment. Middle East experience is an advantage.
- Minimum of 2 years of F&B experience within a luxury hotel or fine dining environment. A hotel pre-opening experience is an advantage.
- Proficiency in hotel management software; prior experience with PSMS is an advantage.
- With a Senior High School Diploma or equivalent. An advantage is a vocational Diploma in Hospitality and/or a Bachelor’s degree in hospitality/Hotel/Business Management.
- Strong interpersonal and communication skills, with the ability to interact effectively with guests, colleagues, and stakeholders at all levels.
- Exceptional organizational skills and attention to detail, with the ability to multitask and prioritize in a fast-paced environment.
- With a proven track record of delivering memorable guest experience, resolving issues effectively, and motivating and developing high-performing Colleagues.
- Knowledge of food and beverage trends and a commitment to staying abreast of industry developments
- Physical capabilities to stand for a long period.
- Flexibility to work a variety of shifts, including evenings, weekends, and holidays, as required by business needs
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