Head Hostess, Nobu, One & Only One Za abeel

About The Role

• To maintain a positive can-do attitude at all times

• Complete tasks as given by supervisors or managers

• Support other outlets when necessary and ensure to perform as per standards

• Always keep the service philosophy pillars in mind

• Ensure that booking platforms are updated and restaurant is bookable at all times

• Creating and updating accurate profiles for all guests on Sevenrooms

• Assist with group booking enquiries and secure incremental business

• Ensure the inventory is optimized

• Ensure the team is well groomed at all times

• To ensure that the highest level of service is provided to guests consistently following the Nobu sequence of service.

• To ensure the opening / closing checklists are followed daily and to spot check tasks are completed as per standard

• Ensure the table setup is perfect and inspect all areas of restaurant prior to opening

• Inspect mise en place and mise en scene ensure that all is up to standards prior to the daily briefing

• Follow up on tasks given and side duties

• Ensure Team Leaders and Attendants are following up on their side duties

• To ensures that all colleagues activities adhere to and support the One&Only One Za abeel Quality Standards

• Ensures the outlet is ISO compliant at all times.

• Provides hands-on support and assistance to colleagues to ensure the highest levels of fine dining service and courtesy are provided to guests.

• Follow the sequence of service ensuring every step is covered to provide guests with the best fine dining experience possible.

• Conducts team briefings, meetings and training as directed by Management.

• In the absence of Assistant Managers takes responsibility for operational issues.

• Assists management to maintain departmental SOP and ensures that all colleagues have a working knowledge and follow SOPs at all times.

• Supervises the level, consistency and quality of table and/or counter service of all menu items.

• Ensures that an effective link is maintained between kitchen and service areas.

• Ensures that all outlet processes adhere to all food hygiene regulations and procedures.

• Closely monitoring consistency of Food and Beverages being served and service quality, escalating any major problems/complaints to Management.

• Responsible for his/her learning ensuring that the product knowledge on food, beverages and restaurant facts is up to standard.

• Actively promotes the use of Up selling techniques within the outlet to exceed guest expectations and increase revenue.

• Achieves sales targets given by management.

• Ensures any feedback is systematically relayed to management.

• Provides specialist advice to customers and colleagues on Food and Beverages.

• Supervises all aspects of food and beverage quality and hygiene and takes immediate corrective action concerns to Management.

• Any other duties may reasonably be requested by the Management.

• Effectively control a station while simultaneously helping others.

• Maintain, clear, and reset tables.

• Complete opening and closing side work.