dining room manager

Mina Group

<div>Located in the Bellagio Las Vegas, Chef Michael Mina invites you to experience the artistry of the seven seas as his award-winning eponymous restaurant. For those obsessed with flavor, freshness and precision, MICHAEL MINA offers an unsurpassed variety of the finest seafood selections &ndash; expertly curated &ndash; and flown in by private plane daily. The seasonally driven menu features innovative seafood preparation along with a range of fresh raw bar shellfish. Guests will be treated to a five-star service, genuine hospitality, bold, and craveable cuisine that makes for an unforgettable dining experience. Enjoy dynamic tableside preparation and engaging service every step of the way, along with expert wine pairings and craft cocktails that create a stunning culinary journey.
About the Role:
As the Assistant General Manager at MICHAEL MINA, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance. 
What we offer: 
<ul>
</ul>Our Ideal Candidate is:
A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, providing insight and guidance to every member of the team, working closely with the general manger and corporate operations teams to further the success of the restaurant. You have expertise in service, guest recovery, inventory management, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2-star Michelin establishment
What you bring to the table:<ul>
<li>
Personal Attributes<ul>
<li>Exceptional communication and organizational skills</li>
<li>Gracious spirit of hospitality</li>
<li>Intellectual curiosity and emotional maturity</li>
<li>Continually strive to develop staff in all areas of food and service education</li>
<li>Ability to work clean, organized, and lead a team
</li></ul></li><li>Professional Attributes<ul>
<li>Advanced knowledge of Food and Wine. Level 1 Somm certification a big+
</li><li>Knowledge of financial reporting and ability to analyze data</li>
<li>Have a strong eye towards development both personal and for your team
</li><li>Desire to teach and mentor both your staff and interns
</li></ul></li><li>Basic Qualifications
<ul><li>4 years&rsquo; experience in a fine dining high volume restaurant, with at least 1 years in a leadership role
</li><li>Basic knowledge of Japanese products and sushi, especially Sake and Japanese Whiskey</li>
<li>Hospitality degree preferred</li>
<li>Knowledge of safety and hygiene protocols</li>
<li>Working knowledge of HR practices and labor laws
</li><li>Ability to frequently lift up to 40 pounds</li>
<li>Have the stamina to work in excess of 40 hours per week</li></ul></li> 
</ul> 
Salary Range: $75,000.00 to $85,000.00/yr.<ul>
</ul>
The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.</div>

Assistant General Manager

<div>Bourbon Steak is Chef Michael Mina&rsquo;s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina&rsquo;s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.
About the Role:
As the Assistant General Manager at Bourbon Steak, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance. 
Our Ideal Candidate is:
A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, providing insight and guidance to every member of the team, working closely with the general manger and corporate operations teams to further the success of the restaurant. You have expertise in service, guest recovery, inventory management, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2-star Michelin establishment
What you bring to the table:<ul>
<li>
Personal Attributes<ul>
<li>Exceptional communication and organizational skills</li>
<li>Gracious spirit of hospitality</li>
<li>Intellectual curiosity and emotional maturity</li>
<li>Continually strive to develop staff in all areas of food and service education</li>
<li>Ability to work clean, organized, and lead a team
</li></ul></li><li>Professional Attributes<ul>
<li>Advanced knowledge of Food and Wine. Level 1 Somm certification a big+
</li><li>Knowledge of financial reporting and ability to analyze data</li>
<li>Have a strong eye towards development both personal and for your team
</li><li>Desire to teach and mentor both your staff and interns
</li></ul></li><li>Basic Qualifications
<ul><li>4 years&rsquo; experience in a fine dining high volume restaurant, with at least 1 years in a leadership role
</li><li>Basic knowledge of Japanese products and sushi, especially Sake and Japanese Whiskey</li>
<li>Hospitality degree preferred</li>
<li>Knowledge of safety and hygiene protocols</li>
<li>Working knowledge of HR practices and labor laws
</li><li>Ability to frequently lift up to 40 pounds</li>
<li>Have the stamina to work in excess of 40 hours per week</li></ul></li> 
</ul> 
Salary Range: $85,000.00 to $90,000.00/yr. 
The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.</div>

<div>PABU Izakaya is a culinary delight created by the late Chef Ken Tominaga, of the famed Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classic Japanese izakaya brings forth a modern take on traditional izakaya-style dining and continues to be a destination for world-class sashimi, sushi, and grilled meats from the robata with an expansive sake list and seasonal cocktail menu. PABU Izakaya features the finest locally and globally sourced jet-fresh seafood flown in daily from Japan&rsquo;s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu. PABU Izakaya's allure derives from its old-world Japanese charm infused with urban sophistication.
About the Role:
As the Assistant General Manager at PABU Izakaya, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance. 
What we offer: 
<ul>
<li>
Competitive salary and great benefits including medical, dental and vision coverage for eligible employees</li>
<li>Bonus programs</li>
<li>Cell phone reimbursement</li>
<li>Pre-tax commuter benefits</li>
<li>Delicious daily family meal</li>
<li>Up to 50% meal discount at Mina Group restaurants</li>
<li>Flexible schedules</li>
<li>Fun, dynamic, and innovative atmosphere</li>
<li>Career advancement opportunities and progressive development plans</li>
</ul>
Our Ideal Candidate is:
A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, providing insight and guidance to every member of the team, working closely with the general manger and corporate operations teams to further the success of the restaurant. You have expertise in service, guest recovery, inventory management, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2-star Michelin establishment
What you bring to the table:<ul>
<li>
Personal Attributes<ul>
<li>Exceptional communication and organizational skills</li>
<li>Gracious spirit of hospitality</li>
<li>Intellectual curiosity and emotional maturity</li>
<li>Continually strive to develop staff in all areas of food and service education</li>
<li>Ability to work clean, organized, and lead a team
</li></ul></li><li>Professional Attributes<ul>
<li>Advanced knowledge of Food and Wine. Level 1 Somm certification a big+
</li><li>Knowledge of financial reporting and ability to analyze data</li>
<li>Have a strong eye towards development both personal and for your team
</li><li>Desire to teach and mentor both your staff and interns
</li></ul></li><li>Basic Qualifications
<ul><li>4 years&rsquo; experience in a fine dining high volume restaurant, with at least 1 years in a leadership role
</li><li>Basic knowledge of Japanese products and sushi, especially Sake and Japanese Whiskey</li>
<li>Hospitality degree preferred</li>
<li>Knowledge of safety and hygiene protocols</li>
<li>Working knowledge of HR practices and labor laws
</li><li>Ability to frequently lift up to 40 pounds</li>
<li>Have the stamina to work in excess of 40 hours per week</li></ul></li> 
</ul> 
Salary Range: $75,000.00 to $90,000.00/yr.<ul>
</ul>
The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.</div>

Red Sea Global Hospitality

<div>
 
 
 Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.
 
 
 
 
 
 
 
 
 
 Job Title:
 
 In-Villa Dining Assistant Manager
 
 
 
 Department:
 
 Food &amp; Beverage &ndash; In-Villa Dining
 
 
 
 Reports to:
 
 In-Villa Dining Manager
 
 
 
 Location:
 
 Shebara Resort
 
 
 
 
 
 
 About Us
 
 
 
 Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration&mdash;values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.
 
 
 
 
 
 
 The Role
 
 
 
 As an
 
 In-Villa Dining Assistant Manager,
 
 you will support the overall operation and management of the In-Villa Dining (IVD) function, ensuring seamless, discreet, and elevated dining experiences for guests within their private villas. This role assists in supervising the team, coordinating personalized service, and maintaining operational standards while aligning with brand values of ultra-luxury and cultural authenticity.
 
 
 At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.
 
 
 
 
 
 
 Key Areas of Responsibilities
 
 
 
 Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As an
 
 In-Villa Dining Assistant Manager,
 
 you will need to:
 
 
 
 
 
 
 Guest Experience &amp; Service Excellence
 
 
 <ul>
 <li>
 Deliver and oversee exceptional in-villa dining experiences, ensuring privacy, personalization, and attention to detail.
 </li>
 <li>
 Assist in tailoring menus and dining setups to guest preferences, special requests, and cultural considerations.
 </li>
 <li>
 Monitor service quality through regular feedback, ensuring service exceeds luxury expectations.
 </li>
 </ul>
 
 
 Operational Support
 
 
 <ul>
 <li>
 Support the In-Villa Dining Manager in daily operations, including scheduling, coordination, and task delegation.
 </li>
 <li>
 Ensure timely, accurate, and efficient delivery of all in-villa dining orders.
 </li>
 <li>
 Assist in managing inventory, equipment, and supplies to guarantee uninterrupted service.
 </li>
 <li>
 Uphold health, safety, and hygiene standards in compliance with company and local regulations.
 </li>
 </ul>
 
 
 Team Collaboration &amp; Training
 
 
 <ul>
 <li>
 Supervise, guide, and motivate IVD team members to deliver high-quality service.
 </li>
 <li>
 Conduct on-the-job training sessions, reinforcing standards of luxury service, etiquette, and cultural sensitivity.
 </li>
 <li>
 Encourage teamwork and communication between IVD, Culinary, Housekeeping, and other F&amp;B outlets to ensure smooth service delivery.
 </li>
 </ul>
 
 
 Financial &amp; Administrative Support
 
 
 <ul>
 <li>
 Assist in monitoring daily revenues and expenses, supporting accurate reporting and cost control.
 </li>
 <li>
 Contribute to upselling initiatives and promotions, maximizing revenue opportunities.
 </li>
 <li>
 Support preparation of departmental reports, checklists, and audits.
 </li>
 </ul>
 
 
 Innovation &amp; Cultural Integration
 
 
 <ul>
 <li>
 Collaborate with culinary and F&amp;B leadership to introduce creative dining concepts tailored to villa experiences.
 </li>
 <li>
 Ensure activations and presentations reflect the cultural authenticity of the region while embracing luxury dining trends.
 </li>
 <li>
 Promote sustainable practices in menu design, service delivery, and resource usage.
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Key Qualifications
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree or diploma in Hospitality Management, Food &amp; Beverage, or related field.
 </li>
 <li>
 Minimum 3&ndash;5 years of Food &amp; Beverage experience, preferably within luxury hotels or resorts.
 </li>
 <li>
 Previous supervisory or assistant management experience in In-Room or In-Villa Dining is highly desirable.
 </li>
 </ul>
 
 
 
 
 
 
 
 
 In Return, What We Offer
 
 
 <ul>
 <li>
 Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.
 </li>
 <li>
 Competitive compensation package.
 </li>
 <li>
 Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality.
 </li>
 <li>
 Health Insurance coverage whilst in service.
 </li>
 <li>
 A supportive and inclusive work environment that values diversity and collaboration.
 </li>
 <li>
 Employee Recognition Programs.
 </li>
 <li>
 Daily meals on duty and uniform dry-cleaning services.
 </li>
 <li>
 Year-round events of social, wellness programs, charity drives, and sports activities.
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Accessibility and Adjustments
 
 
 
 
 
 We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we&rsquo;ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.
 
 
 
 
 
 
 Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.
 
 
 
 
</div>

In-Villa Dining Assistant Manager

AL SHURFA BAY RESTAURANT CAFE LLC

ob Summary:The Head Waiter key roles in ensuring a high-quality dining experience for guests. The Head Waiter oversees the waitstaff, ensuring smooth operations, guest satisfaction, and adherence to service standards.Key Responsibilities: Head Waiter:<ul><li>Supervision and Leadership:</li><li>Oversee and coordinate the activities of waitstaff to ensure efficient service.</li><li>Lead by example, setting high standards for customer service and professionalism.</li><li>Conduct training sessions for waitstaff on service techniques, menu knowledge, and guest interaction.</li><li>Guest Relations:</li><li>Greet guests warmly, ensure they are seated promptly, and oversee the dining experience.</li><li>Handle guest complaints or concerns with professionalism, ensuring quick resolution.</li><li>Monitor guest satisfaction and take proactive steps to address any issues.</li><li>Order Management:</li><li>Ensure accurate and timely relay of orders from waitstaff to the kitchen.</li><li>Coordinate with kitchen and bar staff to ensure orders are prepared correctly and delivered on time.</li><li>Quality Control:</li><li>Inspect the dining area before service begins to ensure cleanliness and proper setup.</li><li>Oversee the presentation of food and beverages to ensure they meet the restaurant&rsquo;s standards.</li><li>Ensure compliance with health and safety regulations, including food handling and sanitation.</li><li>Table and Reservation Management:</li><li>Manage reservations and table assignments to maximize seating efficiency.</li><li>Coordinate with the Restaurant Manager to plan for large groups or special events.</li><li>Billing and Payments:</li><li>Assist waitstaff with billing and ensure all financial transactions are handled correctly.</li><li>Oversee cash handling and ensure accurate processing of payments.</li><li>Team Collaboration:</li><li>Work closely with the Restaurant Manager and kitchen staff to ensure smooth operations.</li><li>Provide feedback and suggestions for improving service and operations.</li></ul>Applicants must be available for immediate hiring.Location: Dubai JBRArabic Syrian, Lebanese &amp; Philippines is an advantage for this position.Job Type: Full-timePay: From AED3,500.00 per month

Head Waiter

Inspire Management Training Center

We are seeking an elegant, service-oriented In-Villa Dining Assistant Manager (Female) to join a prestigious luxury hotel group in Saudi Arabia. The ideal candidate will have proven experience in luxury international hotel brands, exceptional communication skills, and a passion for delivering personalized and discreet in-villa dining experiences to VIP guests.Key Responsibilities:<ul><li>Oversee daily operations of the in-villa dining department, ensuring exceptional guest satisfaction and service standards.</li><li>Coordinate and supervise staff to deliver timely, efficient, and personalized dining experiences in guest villas.</li><li>Manage service logistics, including order accuracy, presentation, and delivery.</li><li>Collaborate with culinary, housekeeping, and guest relations teams to ensure seamless service.</li><li>Train and motivate team members to uphold five-star hospitality standards and attention to detail.</li><li>Handle guest requests, complaints, and special dining arrangements with professionalism and discretion.</li><li>Maintain proper hygiene, cleanliness, and safety standards in all service areas.</li><li>Monitor inventory, control costs, and ensure compliance with operational policies.</li><li>Support the In-Villa Dining Manager in administrative and operational duties.</li></ul>Qualifications, Experience, and Skills:<ul><li>Bachelor&rsquo;s degree or diploma in Hospitality Management or a related field.</li><li>Minimum 2-3 years of experience as an In-Villa Dining Assistant Manager or in a comparable role within luxury 5-star hotel properties.</li><li>Strong knowledge of F&amp;B service standards, fine dining etiquette, and guest relations.</li><li>Fluent in English and Russian are required. </li><li>Excellent leadership, interpersonal, and organizational skills.</li><li>Professional appearance, confident communication, and guest-focused mindset.</li><li>Ability to manage a multicultural team and handle high-pressure situations gracefully.</li></ul>Benefits:<ul><li>Competitive salary and allowances</li><li>Food, accommodation, and transportation provided</li><li>Relocation assistance by the employer</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you willing to relocate to Saudi Arabia for this role?</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li> In-Villa Dining Assistant Manager: 3 years (Required)</li></ul>Language:<ul><li>Russian and English (Required)</li></ul>

In-Villa Dining Assistant Manager (Female)

SWISSOTEL

<div>Job Description</div> The Chef de Partie - In Room Dining is entrusted with critical responsibilities that directly impact the success of our culinary operations and guest satisfaction. The role demands a high level of professionalism, expertise, and commitment to excellence. <ul> <li>Oversee and manage team members within the designated area of responsibility, ensuring optimal performance and adherence to organizational standards.</li> <li>Rigorously monitor all kitchen activities to enforce compliance with internal policies, federal and state laws, regulations, and property-wide controls.</li> <li>Collaborate with management to uphold and elevate the department's service standards, consistently delivering exceptional guest experiences.</li> <li>Facilitate crucial interdepartmental communication by organizing and presiding over structured meetings with team members and other departments, ensuring seamless property-wide information flow.</li> <li>Manage internal and external guest relations with the utmost professionalism, demonstrating exceptional patience, tact, and diplomacy when addressing concerns.</li> <li>Effectively prioritize multiple tasks and meet stringent deadlines in high-pressure situations, maintaining composure and efficiency.</li> <li>Contribute to menu planning and meal preparation for various group sizes, ensuring consistent quality and presentation.</li> <li>Uphold rigorous sanitary standards and maintain optimal operating conditions for kitchen appliances, equipment, and food storage areas.</li> <li>Oversee the procurement of food and kitchen supplies, meticulously verifying quality and quantity to meet daily operational needs and special functions.</li> <li>Conduct precise estimations of food requirements, considering event specifications and guest numbers to ensure optimal inventory management.</li> <li>Develop and implement strategic plans for budgeting, provisioning, and inventory control.</li> <li>Perform essential culinary tasks, including mixing, chopping, and cooking, to support kitchen operations and maintain efficiency.</li> <li>Guarantee exceptional meal quality and guest satisfaction through rigorous quality control measures.</li> <li>Prioritize safety in all operations, strictly adhering to departmental and company safety protocols.</li> <li>Commit to ongoing professional development through continuous education and training to maintain industry relevance.</li> <li>Execute any additional job-related duties as assigned with diligence and professionalism.</li> </ul> <div>Qualifications</div> <ul> <li>Minimum 2-4 years of professional culinary experience, with exposure to diverse kitchen stations and all-day dining services</li> <li>Mastery of various culinary techniques for breakfast, lunch, and dinner menu preparation</li> <li>Exceptional creativity, adaptability, and commitment to culinary excellence</li> <li>Strong communication, teamwork, and organizational skills</li> <li>Dedication to maintaining high standards of quality and presentation across all meal periods</li> </ul> <div> </div>

Chef de Partie - In Room Dining

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Chef de Partie - In Room Dining