Nov 28, 2017
Assists the Restaurant Manager with the management and organization of restaurant operations to maintain high standards of food and beverage quality, service to maximize profits through outstanding customer service. What will it be like to work for this Hilton Worldwide Brand? One of the most recognized names in the industry, Hilton Hotels & Resorts offers travelers a world of authentic experiences. The brand continues to be the innovative, forward-thinking global leader of hospitality. With products and services that meet the needs of tomorrow's savvy global travelers, we shape experiences in which every Guest feels cared for, valued, and respected. If you understand the importance of upholding a brand's reputation and value the effort it takes to provide a globally recognized hospitality experience, you may be just the person we are looking for to work as a Team Member with Hilton Hotels & Resorts. Because it's with Hilton Hotels & Resorts where we promise an exceptional Guest experience every time. What will I be doing? Participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments. Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner. Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas. Creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials. Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Guest Service Responsible for maintaining service standards in accordance with established policies and procedures. Responsible for ensuring guests receive the highest possible level of service to maintain overall satisfaction on a consistent basis. Responsible for evaluating, responding to and taking necessary action regarding guest comments relating to the restaurant. To build up good guest relationships with regulars and new visitors to the restaurant. To have a good knowledge about other outlets, promotions, packages and Hilton Honors. Planning and Organizing To build a strong relationship with the Restaurant Manager and the team. To assist the Restaurant Manager in achieving Food and Beverage and Restaurant goals. Responsible for the set-up of the restaurant in accordance with pre-determined standards of performance. To have good knowledge of the departmental objectives. To have a good knowledge of business level at all times. To have a full and complete knowledge of food and beverage served in the restaurant.. To carry out all duties and tasks of the Restaurant Manager when off or absent. Responsible for preparing weekly schedules, based upon occupancy forecasts, to ensure appropriate staffing while maintaining payroll budget. To assign areas of responsibility to each individual throughout service. To organize team members breaks following business level controlling time. To check standards of team members on personal hygiene and grooming. To control all cashiering practices and to proceed to regular check on micros, during serving period, controlling item postings, covers, discounts. To ensure that par stock levels are correctly maintained and requisitions are completed to the set standard. Responsible for maintaining cleanliness and organization of department operating and storage areas. Responsible for initiating, developing and implementing operating standards designed to improve department's performance. To maximize revenue through sales and increase average check through up-selling training and motivational techniques. To be fully aware of the hotel's licensing, fire and health and safety regulations, and to ensure that all team members are fully trained. To assist in the work of the host/hostess and team members, replacing them when necessary through breaks or forced absence and providing back-up when necessary. To carry out spot checks on staff on food and beverage, daily specials and promotions within the hotel. To be aware of all memos, cc: mails, reservations and procedures regarding the restaurant, on a daily basis. To attend Food and Beverage and various other meetings To keep your department's daily log book updated. Job Requirements What are we looking for? The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. . Thorough knowledge of restaurant operations and preparation techniques. . Knowledge of beverage operations and wines. . Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements. . Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. . Ability to work under pressure and deal with stressful situations during busy periods. . Ability to access and accurately input information using a moderately complex computer system. . Interpersonal skills to provide overall guest satisfaction.
Hilton Dubai Jumeirah - Dubai - United Arab Emirates