assistant restaurant general manager

The Arts Club Dubai

<div><div>ABOUT US 
 
The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners. 
 
It is the first international outpost of the celebrated and historical private members&rsquo; club, established in 1863 in Mayfair, London. The Club&rsquo;s membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield. 
 
A lifestyle for our members. 
 
The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing. 
 
The Arts Club Dubai unveils an amazing opportunity for a talented artisan to join our passionate and creative team.
The Assistant Restaurant General Manager supports the Restaurant General Manager in overseeing daily restaurant operations, including assisting with menu planning and presentation, maintaining sanitation standards, and supporting the service team during peak periods.
He/she actively participates in service operations to ensure a consistent and high-quality experience for all members and guests. The role also involves supporting the training and development of the service team, helping to improve service standards and procedures, and contributing to a positive and harmonious work environment. 
 
WHAT WILL YOU DO 
 
Your main duties and responsibilities are:<ul><li> 
 Assist the Restaurant General Manager in overseeing the overall restaurant operations, including the Lounge area, ensuring efficient and effective service delivery at all times</li><li>
Support in ensuring all financial, operational, and statutory requirements are met in accordance with company policies
</li><li>Assist with the planning, development, and updating of food and beverage menus in coordination with respective department heads
</li><li>Support inventory management by assisting with consumption estimates, forecasting requirements, and monitoring stock levels
</li><li>Assist in implementing the restaurant&rsquo;s marketing strategies and promotional activities to enhance productivity and drive sales
</li><li>Support cost control measures to maximize financial performance while maintaining service quality and member and guest experience
</li><li>Prepare and maintain daily and weekly operational reports, including cash-ups, rota schedules, summaries, and manager logs
</li><li>Monitor day-to-day operations and report any issues, assisting in implementing corrective actions as required
</li><li>Supervise, train, and motivate the team to ensure service standards, operating procedures, and food and beverage presentation are consistently maintained
</li><li>Act as the point of contact in the absence of the Restaurant General Manager, ensuring smooth operations and adherence to standards</li></ul> 
WHAT WE ARE LOOKING FOR 
 
The successful candidate will have the following experience and skills:<ul><li>
Minimum 5 years&rsquo; experience in same or similar role in luxury hotels or fine dining restaurant</li><li>
Excellent level of English, written and spoken</li><li>
Good knowledge of Food and Beverage products, trends and services</li><li>
Have strong organisational and time management skills with a high degree of flexibility</li><li>
Excellent team management, communication and listening skills</li><li>
Demonstrate integrity in all dealings and maintain high level of confidentiality</li><li>
Have the ability to drive initiatives to increase brand loyalty</li><li>
Ability to work long shifts and stand for the extended period of time</li></ul> 

THE BENEFITS 
 
The Arts Club Dubai is offering a competitive and attractive remuneration and benefits package. 
</div>
INDMANAGE</div>

Assistant Restaurant General Manager

Costa Vida

<div>Description:

GENERAL POSITION SUMMARY
At Costa Vida, we serve AMAZING. A Costa Vida Assistant General Manager 1 is responsible for the performance of all activities within the restaurant they are assigned to manage. All Assistant General Manager 1s will maintain consistency while supporting their restaurant&rsquo;s business plan. Assistant General Manager 1s need to become the subject matter expert in every aspect of their restaurant. In addition, a successful Assistant General Manager 1 will learn to delegate to their Assistant General Manager 2(s) certain tasks to better manage their restaurant. They should also seek counsel from their Operator for assistance and guidance on a regular basis. Assistant General Manager 1s will be required to work up to 50 hours a week, depending on schedule needs.
Requirements:

Assumes responsibility for providing the ultimate guest experience.<ul><li>
All actions and decisions are completely focused on and driven by the Guests&rsquo; wants and needs.</li><li>
Provides a happy, high energy environment, where Guests are excited to return.</li><li>
Provides a clean, safe environment in which Guests feel comfortable to dine.</li><li>
Ensures all Guests are treated with dignity, respect and professionalism.</li><li>
Is aware of any Guest issues and sees they are handled in a fair and timely fashion. Follows up with Team Members regarding Guest feedback, providing training and coaching in any areas below standards.</li><li>
Trains employees with a high Guest satisfaction mentality, providing great service and product always.</li><li>
Builds relationships with Guests, leading to repeat visits and therefore increased sales. Methods including table touching, identifying repeat visitors then acting accordingly and extra efforts for kids.</li></ul>
Assumes responsibility for food standards, quality, safety, and awareness.<ul><li>
Adheres to company standards by seeing that Flow Charts are completed twice during the operating day.</li><li>
Maintains the Quality Assurance Program and sees that standards are actively upheld within the restaurant. Coaches, trains and acts on areas that present an opportunity for improvement. Ensures that the restaurant is neat, clean, safe and organized.</li><li>
Serves as the &ldquo;Food Safety Manager.&rdquo; Maintains HAACP program and executes by established standards.</li><li>
Sees that all recipes are adhered to and taste profile of food is accurate. Discarding product when food does not meet our standards.</li><li>
Responsible for inventory of prepared and non-prepared product.</li><li>
Identifies usage based on current week&rsquo;s events, previous weeks&rsquo; sales trends and prior year&rsquo;s sales then plans accordingly for ordering and preparation.
</li><li>Responsible for ordering and receiving of product. Follows standards of ordering, ensuring usage of correct product supplied only by approved vendors, not allowing any foreign product.</li><li>
Follows, and sees that portioning guidelines are adhered to for master recipes and menu build recipes alike.</li><li>
Ensures that all prepared recipes meet not only taste standards, but appearance standards as well.</li><li>
Ensures that all menu build recipes are flawlessly executed, providing Guests with the superior product they deserve and expect.</li></ul>
Assumes responsibility for training and development of the restaurant.<ul><li>
Actively recruits Team Members for staffing of the restaurant. Conducts weekly interviews to increase talent pool. Staffing the restaurant is the direct responsibility of the Assistant General Manager 1.</li><li>
Hires high quality Team Members who demonstrate a service-focused mentality and high level of productivity to ensure constant Guest satisfaction.</li><li>
Provides an inclusive environment where all Team Members are treated fairly and respected, so as to successfully operate, in addition to creating an atmosphere where Team Members want to be, grow and learn.
</li><li>Orientation, training and development provided to company standards.</li><li>
Ensures that all Team Members are trained, motivated and empowered to meet and exceed Costa Vida standards. Provides feedback and coaching to strengthen skill set and execution.</li><li>
Prepares qualified Team Members to advance to the next level of employment.</li><li>
Seeks development and growth opportunities for personal improvement.</li><li>
Constantly teaching, coaching and training all Team Members (providing positive and constructive feedback) on the spot.</li><li>
Conducts professional evaluations of Team Members utilizing provided company systems. Providing clarity to Team Members where opportunities and challenges lie and offer means of support for success.</li><li>
Provide effective training and follow-up for new items, products programs and/or changes implemented</li><li>
Focus on Team Member retention through regular evaluation of turnover reports, conducting 1:1 meetings and stay interviews with Team Members.</li></ul>
Assumes responsibility for effective business management.<ul><li>
Leads by providing the proper example for all under the restaurant to follow.</li><li>
Develops executes a business plan to achieve desired results in financial responsibilities such as P&amp;L management, budgeting, productivity, scheduling, labor planning, local networking and marketing.</li><li>
Analyzes restaurant performance and initiates corrective actions when deviations occur.</li><li>
Effectively utilize available systems, procedures and technology to meet, and/or exceed, goals within the business objective.</li><li>
Identifies staffing needs (including day-to-day and special circumstances) and acts accordingly.</li><li>
Supports company-wide marketing programs and evaluates local restaurant marketing opportunities.</li><li>
Is effective at time management &amp; planning, organizational skills, creates a team atmosphere, communication, delegation (with follow-up).</li><li>
Is positive and professional in all interactions with team members, guests, vendors and colleagues.</li></ul>
Assumes responsibility for related duties as required or assigned.
KEY COMPETENCIES<ul><li>
Integrity</li><li>
Hires &ldquo;A&rdquo; Players</li><li>
Resourceful</li><li>
Accountability</li><li>
Inspiring Leadership</li><li>
Training/Developing/Coaching</li><li>
Team Player</li><li>
Customer Focus</li><li>
Performance Management</li></ul>
WORKING REQUIREMENTS/CONDITIONS<ul><li>
Education/Certification:</li><li>
High School Diploma, GED, or equivalent; college degree preferred.</li><li>
Required Knowledge:</li><li>
Functioning knowledge of computers including, but not limited to common email systems, Microsoft Word, Microsoft Excel, etc. Bi-lingual skills a plus.</li><li>
Experience Required:</li><li>
Minimum of 6 to 12 months of restaurant experience.</li><li>
Skills/Abilities:</li><li>
Developing others, basic use of computer/software systems</li></ul>
PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION
Reaching: Extending hand(s) and arm(s) in any direction.
Standing: For extended time periods.
Grasping: Using fingers and palm on an object.
Repetitive Motions: Movements frequently and regularly required using the wrists, hands and/or fingers.
Finger dexterity: Using primarily just the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.
Talking: Especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly.
Average Hearing: Able to hear average or normal conversations and receive ordinary information.
Average Visual Abilities: Average, ordinary visual acuity necessary to prepare or inspect documents or products or operate machinery.
Physical Strength: Medium Work. Exerting up to 50 lbs. occasionally, and/or up to 20 lbs. frequently, and/or 10 lbs. constantly.
WORKING CONDITIONS
No hazardous or significantly unpleasant conditions.
MENTAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION
Reasoning Ability: Ability to apply logical or scientific thinking to define problems, collect data, establish facts, and draw conclusions. Able to interpret a variety of technical instructions and can deal with multiple variables.
Mathematics Ability: Ability to compute discount, interest, profit, and loss; commission markup and selling price; and ratio, proportion, and percentage. Able to perform very simple algebra.
Language Ability: Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias. Ability to prepare memos, reports, and essays using proper punctuation, spelling, and grammar. Ability to communicate distinctly with appropriate pauses and emphasis, correct pronunciation (or sign equivalent), and variation in word order using present, perfect, and future tenses.
INTENT AND FUNCTION OF JOB DESCRIPTIONS
Job descriptions assist organizations in ensuring that the hiring process is fairly administered and that qualified employees are selected. They are also essential to an effective appraisal system and related promotion, transfer, layoff, and termination decisions. Well constructed job descriptions are an integral part of any effective compensation system.
All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate.
In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose undue hardships on the organization.
Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Employees can be terminated for any reason not prohibited by law.</div>

Assistant General Manager 1

Time Out Group Plc

<div>Role title: Assistant General Manager
Location: Abu Dhabi
Department: Operations, Time Out Market
Reporting to: Market General Manager
Salary: Up to AED 25K per month 
Role overview
We love what we do &ndash; and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients. 
 
Our Assistant General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.
We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment. 
Responsibilities<ul><li>
Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry</li><li>
Conflict resolution and team-building skills</li><li>
Deep understanding of F&amp;B operations, including service standards, kitchen workflows, supply chain, and compliance.</li><li>
Strong eye for detail while balancing big-picture efficiency and guest experience</li><li>
Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations</li><li>
Monitor labor, food, and beverage costs while implementing strategies to maximize profitability</li><li>
Strong knowledge of P&amp;L management, budgeting, forecasting, and cost control.</li><li>
Analysis of sales trends, labor costs, food costs, and margins to drive profitability</li><li>
Able to demonstrate success in managing budgets, increasing revenue, and reducing costs.</li><li>
Familiarity with restaurant management systems, POS data, and financial reporting</li><li>
Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement.</li><li>
Focus on succession management, training and, development of all Market employees</li><li>
Delegate responsibility to the management team as needed and enforce existing policies consistently</li><li>
Oversee and participate in the hiring, training, supervision and management of the market operations team.</li><li>
Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goal</li><li>
Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries</li><li>
Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team</li><li>
Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary</li><li>
Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees</li><li>
Ensure every guest receives exceptional service in line with brand standards</li><li>
Address and resolve customer concerns with professionalism and care</li><li>
Lead initiatives that enhance guest loyalty and satisfaction</li><li>
Interact with all department personnel, restaurant staff and Vendor staff as needed</li><li>
Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams</li><li>
Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness</li><li>
Develop and implement cost-saving and profit-enhancing measures</li><li>
Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff</li><li>
Monitor guest satisfaction on all levels, including social media platforms</li><li>
Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies</li><li>
Collaboration across all operations within the greater Oakridge Park development &amp; daily operations.</li></ul>
What we are looking for from you:<ul><li>
Progressive leadership experience in hospitality, with a focus on food and beverage operations.</li><li>
Exposure to managing a full beverage portfolio &ndash; from conceptual menu design, costing, third party vendor agreements, events &amp; Activations surround non alcoholic and alcoholic beverage products/suppliers</li><li>
Proven success managing high-volume or multi-unit operations.</li><li>
Strong financial acumen with experience managing P&amp;L, budgets, and cost control.</li><li>
Hands-on experience in hiring, training, and developing large teams.</li><li>
Strong knowledge of POS systems, scheduling software, and inventory management tools.</li><li>
Exceptional communication, organizational, and interpersonal skills.</li><li>
Ability to adapt quickly and make sound decisions in a fast-paced environment.</li></ul>
Additional Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation:<ul><li>
Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans</li><li>
Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings</li><li>
Participate in community events</li><li>
Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use</li><li>
Keep work area clean and organized</li><li>
Ensure confidential documents are kept in a secured area</li><li>
Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization</li><li>
Complete other duties as assigned by the General Manager</li><li>
Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards</li><li>
Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food &amp; labor) costs</li><li>
Monitor the restaurant&rsquo;s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control</li><li>
Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws</li><li>
Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws</li></ul>
General Requirements<ul><li>
21+ years of age</li><li>
Possession of or the ability to possess all relevant Food Safe, Responsible Beverage handling licensing</li></ul>
Work Environment and Schedule
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.<ul><li>
Small to Medium office environment</li><li>
Personal desk space</li><li>
Restaurant environment</li><li>
5-25% Local Travel</li><li>
Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume</li><li>
Work varied shifts to include days, nights, weekends and holidays</li></ul>
What we look for in a candidate
Time Out is a company filled with individuals as diverse as the cities we live in and cover. At the same time there are common characteristics and values we all share. To join our team, you&rsquo;ll want to&hellip;<ul><li>
Be commercially astute</li><li>
Either have experience at or want to dive headfirst into a fast-paced transformative company in pursuit of excellence</li><li>
Think globally</li><li>
Have excellent communication and relationship building skills</li><li>
Have a high sense of ownership, urgency and drive</li><li>
Be a team player</li></ul> 
About our culture
At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender, gender reassignment; race; religion or belief; sexual orientation; marriage and civil partnership; pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world, social justice, and the pursuit of happiness, after all, we are in the happiness business.</div>

Assistant General Manager

Time Out Market

<div>
 
 
 Role title: Assistant General Manager
 
 
 
 
 Location: Abu Dhabi
 
 
 
 
 Department: Operations, Time Out Market
 
 
 
 
 Reporting to: Market General Manager
 
 
 
 
 Salary: Up to AED 25K per month
 
 
 
 
 
 
 
 Role overview
 
 
 
 We love what we do &ndash; and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.
 
 
 
 
 
 Our Assistant General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.
 
 
 We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment.
 
 
 
 
 
 
 Responsibilities
 
 
 <ul>
 <li>
 Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry
 </li>
 <li>
 Conflict resolution and team-building skills
 </li>
 <li>
 Deep understanding of F&amp;B operations, including service standards, kitchen workflows, supply chain, and compliance.
 </li>
 <li>
 Strong eye for detail while balancing big-picture efficiency and guest experience
 </li>
 <li>
 Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations
 </li>
 <li>
 Monitor labor, food, and beverage costs while implementing strategies to maximize profitability
 </li>
 <li>
 Strong knowledge of P&amp;L management, budgeting, forecasting, and cost control.
 </li>
 <li>
 Analysis of sales trends, labor costs, food costs, and margins to drive profitability
 </li>
 <li>
 Able to demonstrate success in managing budgets, increasing revenue, and reducing costs.
 </li>
 <li>
 Familiarity with restaurant management systems, POS data, and financial reporting
 </li>
 <li>
 Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement.
 </li>
 <li>
 Focus on succession management, training and, development of all Market employees
 </li>
 <li>
 Delegate responsibility to the management team as needed and enforce existing policies consistently
 </li>
 <li>
 Oversee and participate in the hiring, training, supervision and management of the market operations team.
 </li>
 <li>
 Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goal
 </li>
 <li>
 Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries
 </li>
 <li>
 Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team
 </li>
 <li>
 Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary
 </li>
 <li>
 Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees
 </li>
 <li>
 Ensure every guest receives exceptional service in line with brand standards
 </li>
 <li>
 Address and resolve customer concerns with professionalism and care
 </li>
 <li>
 Lead initiatives that enhance guest loyalty and satisfaction
 </li>
 <li>
 Interact with all department personnel, restaurant staff and Vendor staff as needed
 </li>
 <li>
 Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
 </li>
 <li>
 Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness
 </li>
 <li>
 Develop and implement cost-saving and profit-enhancing measures
 </li>
 <li>
 Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff
 </li>
 <li>
 Monitor guest satisfaction on all levels, including social media platforms
 </li>
 <li>
 Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies
 </li>
 <li>
 Collaboration across all operations within the greater Oakridge Park development &amp; daily operations.
 </li>
 </ul>
 
 
 
 
 
 What we are looking for from you:
 
 
 <ul>
 <li>
 Progressive leadership experience in hospitality, with a focus on food and beverage operations.
 </li>
 <li>
 Exposure to managing a full beverage portfolio &ndash; from conceptual menu design, costing, third party vendor agreements, events &amp; Activations surround non alcoholic and alcoholic beverage products/suppliers
 </li>
 <li>
 Proven success managing high-volume or multi-unit operations.
 </li>
 <li>
 Strong financial acumen with experience managing P&amp;L, budgets, and cost control.
 </li>
 <li>
 Hands-on experience in hiring, training, and developing large teams.
 </li>
 <li>
 Strong knowledge of POS systems, scheduling software, and inventory management tools.
 </li>
 <li>
 Exceptional communication, organizational, and interpersonal skills.
 </li>
 <li>
 Ability to adapt quickly and make sound decisions in a fast-paced environment.
 </li>
 </ul>
 
 
 
 
 
 Additional Functions
 
 
 
 In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation:
 
 <ul>
 <li>
 Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans
 </li>
 <li>
 Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings
 </li>
 <li>
 Participate in community events
 </li>
 <li>
 Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use
 </li>
 <li>
 Keep work area clean and organized
 </li>
 <li>
 Ensure confidential documents are kept in a secured area
 </li>
 <li>
 Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization
 </li>
 <li>
 Complete other duties as assigned by the General Manager
 </li>
 <li>
 Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
 </li>
 <li>
 Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food &amp; labor) costs
 </li>
 <li>
 Monitor the restaurant&rsquo;s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control
 </li>
 <li>
 Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws
 </li>
 <li>
 Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws
 </li>
 </ul>
 
 
 
 
 
 Work Environment and Schedule
 
 
 
 The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
 
 <ul>
 <li>
 Small to Medium office environment
 </li>
 <li>
 Personal desk space
 </li>
 <li>
 Restaurant environment
 </li>
 <li>
 5-25% Local Travel
 </li>
 <li>
 Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume
 </li>
 <li>
 Work varied shifts to include days, nights, weekends and holidays
 </li>
 </ul>
 
 
 
 
 
 What we look for in a candidate
 
 
 
 Time Out is a company filled with individuals as diverse as the cities we live in and cover. At the same time there are common characteristics and values we all share. To join our team, you&rsquo;ll want to&hellip;
 
 <ul>
 <li>
 Be commercially astute
 </li>
 <li>
 Either have experience at or want to dive headfirst into a fast-paced transformative company in pursuit of excellence
 </li>
 <li>
 Think globally
 </li>
 <li>
 Have excellent communication and relationship building skills
 </li>
 <li>
 Have a high sense of ownership, urgency and drive
 </li>
 <li>
 Be a team player
 </li>
 </ul>
 
 
 
 
 
 About our culture
 
 
 
 At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender, gender reassignment; race; religion or belief; sexual orientation; marriage and civil partnership; pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world, social justice, and the pursuit of happiness, after all, we are in the happiness business.
 
</div>

Time Out Group plc

<div>
 
 Role title: Assistant General Manager
 
 
 
 
 Location: Abu Dhabi
 
 
 
 
 Department: Operations, Time Out Market
 
 
 
 
 Reporting to: Market General Manager
 
 
 
 
 Salary: Up to AED 25K per month
 
 
 
 
 Role Overview
 
 
 
 We love what we do &ndash; and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.
 
 
 Our Assistant General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.
 
 
 We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry
 </li>
 <li>
 Conflict resolution and team-building skills
 </li>
 <li>
 Deep understanding of F&amp;B operations, including service standards, kitchen workflows, supply chain, and compliance.
 </li>
 <li>
 Strong eye for detail while balancing big-picture efficiency and guest experience
 </li>
 <li>
 Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations
 </li>
 <li>
 Monitor labor, food, and beverage costs while implementing strategies to maximize profitability
 </li>
 <li>
 Strong knowledge of P&amp;L management, budgeting, forecasting, and cost control.
 </li>
 <li>
 Analysis of sales trends, labor costs, food costs, and margins to drive profitability
 </li>
 <li>
 Able to demonstrate success in managing budgets, increasing revenue, and reducing costs.
 </li>
 <li>
 Familiarity with restaurant management systems, POS data, and financial reporting
 </li>
 <li>
 Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement.
 </li>
 <li>
 Focus on succession management, training and, development of all Market employees
 </li>
 <li>
 Delegate responsibility to the management team as needed and enforce existing policies consistently
 </li>
 <li>
 Oversee and participate in the hiring, training, supervision and management of the market operations team.
 </li>
 <li>
 Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goal
 </li>
 <li>
 Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries
 </li>
 <li>
 Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team
 </li>
 <li>
 Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary
 </li>
 <li>
 Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees
 </li>
 <li>
 Ensure every guest receives exceptional service in line with brand standards
 </li>
 <li>
 Address and resolve customer concerns with professionalism and care
 </li>
 <li>
 Lead initiatives that enhance guest loyalty and satisfaction
 </li>
 <li>
 Interact with all department personnel, restaurant staff and Vendor staff as needed
 </li>
 <li>
 Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
 </li>
 <li>
 Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness
 </li>
 <li>
 Develop and implement cost-saving and profit-enhancing measures
 </li>
 <li>
 Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff
 </li>
 <li>
 Monitor guest satisfaction on all levels, including social media platforms
 </li>
 <li>
 Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies
 </li>
 <li>
 Collaboration across all operations within the greater Oakridge Park development &amp; daily operations.
 
 
 </li>
 </ul>
 
 What we are looking for from you:
 
 
 
 <ul>
 <li>
 Progressive leadership experience in hospitality, with a focus on food and beverage operations.
 </li>
 <li>
 Exposure to managing a full beverage portfolio &ndash; from conceptual menu design, costing, third party vendor agreements, events &amp; Activations surround non alcoholic and alcoholic beverage products/suppliers
 </li>
 <li>
 Proven success managing high-volume or multi-unit operations.
 </li>
 <li>
 Strong financial acumen with experience managing P&amp;L, budgets, and cost control.
 </li>
 <li>
 Hands-on experience in hiring, training, and developing large teams.
 </li>
 <li>
 Strong knowledge of POS systems, scheduling software, and inventory management tools.
 </li>
 <li>
 Exceptional communication, organizational, and interpersonal skills.
 </li>
 <li>
 Ability to adapt quickly and make sound decisions in a fast-paced environment.
 
 
 </li>
 </ul>
 
 Additional Functions
 
 
 
 In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation:
 
 
 <ul>
 <li>
 Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans
 </li>
 <li>
 Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings
 </li>
 <li>
 Participate in community events
 </li>
 <li>
 Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use
 </li>
 <li>
 Keep work area clean and organized
 </li>
 <li>
 Ensure confidential documents are kept in a secured area
 </li>
 <li>
 Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization
 </li>
 <li>
 Complete other duties as assigned by the General Manager
 </li>
 <li>
 Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
 </li>
 <li>
 Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food &amp; labor) costs
 </li>
 <li>
 Monitor the restaurant&rsquo;s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control
 </li>
 <li>
 Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws
 </li>
 <li>
 Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws
 
 
 </li>
 </ul>
 General Requirements
 
 
 <ul>
 <li>
 21+ years of age
 </li>
 <li>
 Possession of or the ability to possess all relevant Food Safe, Responsible Beverage handling licensing
 
 
 </li>
 </ul>
 
 Work Environment and Schedule
 
 
 
 The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
 
 
 <ul>
 <li>
 Small to Medium office environment
 </li>
 <li>
 Personal desk space
 </li>
 <li>
 Restaurant environment
 </li>
 <li>
 5-25% Local Travel
 </li>
 <li>
 Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume
 </li>
 <li>
 Work varied shifts to include days, nights, weekends and holidays
 
 
 </li>
 </ul>
 
 What We Look For In a Candidate
 
 
 
 Time Out is a company filled with individuals as diverse as the cities we live in and cover. At the same time there are common characteristics and values we all share. To join our team, you&rsquo;ll want to&hellip;
 
 
 <ul>
 <li>
 Be commercially astute
 </li>
 <li>
 Either have experience at or want to dive headfirst into a fast-paced transformative company in pursuit of excellence
 </li>
 <li>
 Think globally
 </li>
 <li>
 Have excellent communication and relationship building skills
 </li>
 <li>
 Have a high sense of ownership, urgency and drive
 </li>
 <li>
 Be a team player
 
 
 </li>
 </ul>
 
 About Our Culture
 
 
 
 At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender, gender reassignment; race; religion or belief; sexual orientation; marriage and civil partnership; pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world, social justice, and the pursuit of happiness, after all, we are in the happiness business.
</div>

Kerzner International

At Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests' expectations at every possible turn. Nestled between the calm turquoise waters of the Arabian Gulf and the majestic Dubai skyline, Atlantis, The Palm is the crown of the world-famous Palm island in Dubai. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple's retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it's our passion. About the role As an Assistant Manager at En Fuego, you will be assisting the Restaurant General Manager and the Assistant Restaurant General Manager for overseeing the efficient running and profitability of the restaurant's daily activities. Your responsibilities include training and developing team members, coordinating employees schedule, and ensuring that company standard operating procedures, policies and procedures are being followed and consistently implemented. Finally, you will help minimize operating costs, boost employee's retention, deliver outstanding guest service and overall customer satisfaction. About you The ideal candidate will have experience within a luxury hotel, with a minimum of 3 to 5 years' experience in a similar role, previous international experience is also preferred. Team leadership skills and a high level of customer focus and ability to work under pressure, along with a hands-on management style are important aspects of this role. Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career. Join a team that is adventurous, creative, warm-hearted and extroverted. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Assistant Manager, En Fuego

Behind The Cup

Assistant Restaurant Manager &ndash; Arabic Speaker - Expat(International Experience Required | Relocation Role)Job Location: Egypt Hiring From: UAE / GCC / International Markets Employment Type: Full-timeAbout the RoleWe are hiring an Assistant Restaurant Manager (Arabic Speaker) to support daily restaurant operations at our outlet in Egypt. This role is designed for professionals currently working outside Egypt who are open to relocation and bring international or GCC F&amp;B experience.Key Responsibilities<ul><li>Support the Restaurant Manager in daily operations</li><li>Supervise service teams and ensure brand standards</li><li>Manage staff scheduling, attendance, and shift planning</li><li>Handle guest feedback and service recovery</li><li>Ensure food safety, hygiene, and SOP compliance</li><li>Monitor inventory, wastage, and stock control</li><li>Assist with staff training and performance monitoring</li></ul>Candidate Profile<ul><li>Fluent Arabic speaker (mandatory) - Should be an Expat</li><li>Minimum 2&ndash;4 years of experience in restaurant operations</li><li>Current or recent work experience outside Egypt is required</li><li>Experience in GCC or international F&amp;B brands preferred</li><li>Strong leadership and communication skills</li><li>Willingness to relocate and work in Egypt</li></ul>Important Information<ul><li>This is a relocation-based role</li><li>Candidates currently based in GCC or other international markets are strongly encouraged to apply</li><li>Only candidates meeting the international experience requirement will be shortlisted</li></ul>What We Offer<ul><li>Competitive salary based on experience</li><li>Relocation and onboarding support (as applicable)</li><li>Career growth within a growing F&amp;B group</li></ul>Job Types: Full-time, PermanentPay: From BD5,700.000 per monthExperience:<ul><li>Assistant Restaurant Manager: 1 year (Required)</li></ul>

Assistant Restaurant Manager

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