Assistant Restaurant Manager - Sand & Koal

Emirates Palace Mandarin Oriental, Abu Dhabi is looking for an Assistant Restaurant Manager to join our Food & Beverage team. Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin

Oriental is the award‑winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought‑after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting‑edge of luxury experiences.

Emirates Palace Mandarin

Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3 km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once‑in‑a‑lifetime holiday or for events and meetings that make a statement, with some of the city’s largest hotel conference centres.

Emirates

Palace, Abu Dhabi offers award‑winning 5‑star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award‑winning culinary cuisines.

About The Job Based at the Emirates Palace Mandarin Oriental, Abu Dhabi within the Food & Beverage Department, the Assistant Restaurant Manager is responsible for providing an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team.

The Assistant Restaurant

Manager provides a courteous, professional and efficient service in accordance with the standards of Emirates Palace Mandarin Oriental, Abu Dhabi and reports to the Restaurant Manager.

As Assistant Restaurant

Manager, you will be responsible for the following duties:
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and demand the team to execute the highest level of service and set‑up standards at all times.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and train all employees of the outlet in regard to the concept.
• Set an example by reporting to duty punctually wearing business attire according to the hotel’s dress code & Emirates Palace Mandarin Oriental, Abu Dhabi grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Set an example in terms of service, products and guidance of the team that reflects the concept.
• Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
• Organise tastings of daily dishes and new menus.
• Know the restaurant scene and gastronomic character of the destination and be recognised in the market.
• Perform up‑selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlet and present the report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top‑line revenue and profit.
• Assist in preparation of the outlet’s budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Identify errors and correct them as required during set‑up, service and breakdown of operations.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part‑time employees in conjunction with the hotel’s People Services Department.
• Ensure an effective payroll control through a flexible workforce maximizing the utilisation of part‑time employees and closely cooperating with other Food & Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel‑initiated trainings.
• Manage daily or weekly meetings with the kitchen team and fostering teamwork to constantly develop the restaurant/outlet for more success.
• Attend all required trainings as described by the department.
• Conduct d