dining room manager

Bab Al Shams Desert Resort

<div></div><div><div>Assistant Manager, In Room Dining<br>
(18551)</div><br>
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<div>Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.</div>
<div>Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai&rsquo;s endless dunes and rich culture.</div><br>
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<div><b>
About The Role</b></div>
<div>
The core function of the Assistant Manager, In-Room Dining at Bab Al Shams Desert Resort is to assist in the smooth and efficient operation of the in-room dining department. This includes ensuring exceptional service delivery, maximizing revenue, and maintaining guest satisfaction.</div>
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Key Duties and Responsibilities</b></div>
<ul><li>Service Excellence: Ensure the delivery of exceptional In-Room Dining service to guests adhering to the hotel's service standards and brand guidelines.</li><li>Order Management: Receive and process guest orders accurately and efficiently, coordinating with the kitchen and service staff to ensure timely delivery.</li><li>Menu Knowledge: Possess a comprehensive understanding of the In-Room Dining menu offerings including food and beverage options, allergens, and dietary restrictions.</li><li>Guest Interaction: Interact with guests in a professional and courteous manner taking personalized orders, addressing special requests, and providing recommendations.</li><li>Team Coordination: Collaborate with kitchen and service staff to ensure smooth coordination and timely delivery of In-Room Dining orders.</li><li>Quality Control: Monitor the quality and presentation of In-Room Dining orders, ensuring they meet the hotel's standards before they are served to guests.</li><li>Complaint Resolution: Address guest concerns and complaints promptly taking appropriate actions to rectify issues and ensure guest satisfaction.</li><li>Upselling and Revenue Generation: Implement strategies to upsell menu items, promote special offerings, and maximize revenue from In-Room Dining services.</li><li>The Assistant Manager, In-Room Dining may be required to assist in other food and beverage outlets within the hotel, as needed. They may also participate in meetings, training sessions, and special events related to in-room dining or overall F&amp;B operations.</li><li>Supervises outlet staff in day-to-day operations.</li><li>Ensures evaluation of subordinates, mentoring, and identify training needs.</li><li>The Assistant Manager, In-Room Dining may have supervisory responsibilities, overseeing in-room dining staff, including order takers, runners, and stewards. This includes training, scheduling, performance management, and ensuring adherence to service standards.</li><li>Ensures that the outlet&rsquo;s operational budget is in line and costs are strictly controlled maximizing profitability.</li><li>The Assistant Manager, In-Room Dining, is responsible for contributing to the financial success of the department. This includes monitoring and controlling costs, analyzing revenue performance, and implementing strategies to increase profitability.</li></ul><div><br>
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Experience &amp; Educational Requirements</b></div>
<ul><li>Bachelor's degree in Hotel Management, Hospitality, or a related field is preferred.</li><li>Food and Beverage related certifications such as Certified Food and Beverage Executive (CFBE) or Certified Hospitality Supervisor (CHS) would be an advantage.</li><li>Valid food handling and safety certification.</li><li>A minimum of 3-5 years of experience in the hospitality industry, preferably in a food and beverage or In-Room Dining role.</li><li>Experience in managing In-Room Dining operations in a luxury hotel or similar establishment is highly desirable.</li><li>Familiarity with hotel point-of-sale systems and in-room dining technology is advantageous.</li><li>Comprehensive knowledge of In-Room Dining operations, including order taking, preparation, delivery, and billing processes.</li><li>Familiarity with food and beverage menu planning, allergens, dietary restrictions, and wine pairing.</li><li>Understanding of health and safety regulations and proper food handling practices.</li><li>Proficiency in using hotel point-of-sale systems and in-room dining technology.</li><li>Strong understanding of financial analysis, budgeting, and cost control principles related to in-room dining operations.</li><li>Ability to analyze market trends, guest feedback, and performance metrics to improve service quality and profitability.</li><li>Knowledge of effective training and development techniques to enhance the skills of the in-room dining team.</li></ul><br>
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<div>Join a team that is warm,caring, connected and empowered to create truly unique experiences. 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.</div></div>

Assistant Manager, In Room Dining

BANGLAVIL GROUP OF COMPANIES

<p><b>Job Title:</b> Dining Captain</p><p><b>Location:</b> Thiruvananthapuram</p><p><b>Job Summary:</b></p><p>The Dining Captain oversees the dining room operations, ensuring a smooth and high-quality guest experience. This position acts as a liaison between the kitchen, waitstaff, and guests, coordinating service and managing any issues that may arise during a shift. The Dining Captain is responsible for ensuring that guests receive exceptional service in a timely, courteous, and efficient manner.</p><p><b>Key Responsibilities:</b></p><ul><li><b>Guest Service:</b> Ensure that all guests are provided with prompt and courteous service. Greet guests upon arrival, address their concerns, and ensure an excellent dining experience.</li><li><b>Team Supervision:</b> Oversee the performance of servers, bussers, and other dining staff. Provide support and guidance to maintain service standards.</li><li><b>Coordination with Kitchen:</b> Communicate with the kitchen staff to ensure that food is prepared according to guests&rsquo; specifications and served promptly.</li><li><b>Shift Management:</b> Oversee all dining room operations during the assigned shift, including seating arrangements, table assignments, and guest flow.</li><li><b>Problem Solving:</b> Handle customer complaints, service issues, and staff concerns professionally and efficiently.</li><li><b>Quality Control:</b> Monitor the dining room environment, ensuring cleanliness, proper table setup, and timely service.</li><li><b>Training &amp; Development:</b> Assist in training new staff and providing ongoing coaching to improve service quality.</li><li><b>Upselling &amp; Recommendations:</b> Make suggestions to enhance the dining experience by offering recommendations, explaining menu items, and upselling where appropriate.</li><li><b>Report Management:</b> Maintain records of dining room performance, guest feedback, and staff shift reports.</li></ul><p><b>Qualifications:</b></p><ul><li>Proven experience as a Dining Captain or similar role in hospitality.</li><li>Strong leadership, communication, and organizational skills.</li><li>Knowledge of fine dining service standards and procedures.</li><li>Ability to handle high-pressure situations and work in a fast-paced environment.</li><li>Excellent problem-solving skills and a strong attention to detail.</li><li>Ability to work flexible hours, including nights, weekends, and holidays.</li><li>Team-oriented mindset with a commitment to providing top-notch guest experiences.</li></ul><p><b>Education &amp; Experience:</b></p><ul><li>High school diploma or equivalent; a degree in hospitality management is a plus.</li><li>Minimum 2-3 years of experience in a supervisory or leadership role within the food service industry.</li></ul><p>Job Type: Full-time</p><p>Pay: From &#8377;18,000.00 per month</p><p>Work Location: In person</p>

Dining Captain

Whataburger

<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><p>Welcome to Whataburger Careers!
</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p></p>The Restaurant Manager oversees the daily operations of the restaurant. They hire and develop talent and provide leadership in community relations, customer service, food preparation, and health compliance.
<p></p><p><b>Total Rewards:
</b></p><ul><li>Opportunity to Earn a Six Figure Income
</li><li>Weekly Pay
</li><li>Uncapped Bonus (incentive) Potential with Monthly and Annual Payouts
</li><li>Performance for Pay Program &ndash; Eligibility to Receive a Pay Increase Once a Year, Based on Performance
</li><li>Schedule Flexibility
</li><li>Leadership Development and Career Growth Opportunities
</li><li>Healthcare and Life Insurance Benefits
</li><li>Paid Time Off - 5 Weeks on Day 1!
</li><li>401(k) Savings Plan with a Competitive Company Match
</li><li>Paid Parental Leave - Subject to meeting eligibility requirements
</li><li>Short-Term Disability
</li><li>Long-Term Disability
</li><li>Scholarship Program - You and Your Dependents are Eligible!
</li><li>Whataburger Family Foundation (Hardship Grant Assistance)
</li><li>Discounted Meals For You and a Guest
</li><li>Wireless Service Discounts
</li><li>Computer &amp; Software Discounts
</li><li>Fitness / Gym Discounts
</li><li>Awards and Recognition For All You Do
</li><li>Retirement Celebration Program
</li></ul><p></p><p><b>Responsibilities:
</b></p><ul><li>Manages front-of-house restaurant operations, including staff scheduling, customer service, and presentation of the dining room and bar areas.
</li><li>Manages the kitchen team to ensure timely and quality food delivery and resolve service issues.
</li><li>Hires, trains, and retains talent to deliver extraordinary customer service.
</li><li>Conducts regular inventory checks and order restaurant supplies as required to ensure adequate stock levels and prevent stock-outs.
</li><li>Ensures profitability for restaurant working with Operating Partners on financial reports and budget management.
</li><li>Provides guidance on cleaning, sanitation, and food safety procedures.
</li><li>Ensures compliance with health and safety regulations and training.
</li></ul><p></p><p><b>Key Skills:
</b></p><ul><li>Front Counter
</li><li>Dining Room Attendant
</li><li>Coaching
</li><li>Recruitment
</li><li>Health &amp; Safety Compliance
</li><li>Inventory Management
</li><li>Budgeting
</li>Financial Management<br>
<li>
<br>
</li></ul><p><b>Preferred:
</b></p><ul><li>High school diploma/GED, equivalent work experience.
</li><li>1+ years of restaurant leadership experience.
</li><li>Food Handlers Certification.
</li><li>Food Safety Certification (requirement may vary based on city, county or state).
</li></ul><p></p>6305 Falls Of Neuse Rd Raleigh NC 27615-6806</div>

Restaurant Manager - Unit 1558 Raleigh, NC

six senses

<div><p>As In Room Dining &amp; Club Manager, I will assume full responsibility for the efficient operation of the resort's club and In Room Dining department to provide exceptional products and services within Six Senses brand operating standards and budget.</p>
<p>
I will work strategically with the Food and Beverage Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will support an overall consistency of the Company&rsquo;s vision, quality/standards and develop concepts consistent with brand identity.</p>
<div>
My scope of work includes:<br>
<ul><li>Keeping abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.</li><li>Focus on the rejuvenation of the resort's Food and Beverage experience.
</li><li>Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.</li><li>Focus and review regularly through my physical presence in my department, our rigorous adherence to LQA standards.</li><li>Responsible for an exceptional guest experience service in IRD &amp; Club areas.
</li><li>Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.</li><li>Responsible for inspecting department and guests&rsquo; orders on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
</li><li>Be responsible and ensure that IRD amenities, menus and wine lists will remain relevant and in keeping with Six Senses wellness and sustainability practices.</li><li>Responsible for monthly inventory.</li><li>Follow pricing guidelines given set by the property.</li><li>Thorough knowledge of all facilities and services offered by the property.</li><li>Support updating guest history profile.</li><li>Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.</li><li>A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.</li><li>Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the department.
</li><li>Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.</li></ul><br>
</div><p><b>Qualifications</b><br>
To execute the position of In Room Dining &amp; Club Manager, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Bachelor&rsquo;s degree in Hospitality, Hotel or Business Management and more than three years&rsquo; experience in a similar luxury hotel operational role.
</p><p>Technical skills include Advanced MS Office &ndash; Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including OPERA and MICROS platforms and have knowledge on property and policies on Food and Beverage and policies on discounts/food promotion etc. I am familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.<br>
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</p><p>Fluent in English; I understand that additional languages are preferred.</p>
<p>
The above is intended to provide an overview of the role and responsibilities for a In Room Dining &amp; Club Manager at Six Senses The Palm Dubai. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p>
<p>
Six Senses The Palm Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.</p><p><br>
</p><p></p><p>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

In Room Dining & Club Manager-Six Senses The Palm Dubai

Raffles

<div><b>Company Description</b><p><br>
An architectural surprise inspired by an Egyptian aesthetic, 5-star Raffles Dubai offers the luxury of city-centre space, impeccable service and sophisticated Asian style. A 15-minute drive from Dubai International Airport, it is ideally located in the business and shopping district, adjacent to Wafi Mall and close to the magnificent Khan Murjan souk and the convention centres.</p><b><br>
Job Description</b><p><b><br>
PURPOSE OF POSITION</b></p><p>
To oversee the full operations of In-Room Dining and the Pool Bar, ensuring alignment with established objectives and delivering the highest standards of service, operational efficiency, and professional management while fostering effective and fair colleague development.</p><p><b>
KEY ROLES &amp; RESPONSIBILITIES</b></p><ul><li>
Supports F&amp;B Outlets Manager in efficiently managing the outlets, according to the established standards.</li><li>
Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.</li><li>
Ensure that the outlet cashiering procedures are strictly adhered to.</li><li>
Assist in the revision and updating of the outlet SOPs annually.</li><li>
Motivate, discipline, direct and supervise the work of all employees in In-Room Dining</li><li>
Develop and maintain training programs to ensure a high degree of staff professionalism.</li><li>
Manage day-to-day operations of In-Room Dining and Pool Bar.</li><li>
Handle complaints and make effective service recoveries via. Glitches.</li><li>
Ensure standards are being followed in accordance with F&amp;B policies and procedures.</li><li>
Ensure all employees have full product knowledge and closely monitor performance of the team and suggest effective training.</li><li>
Regularly inspect food &amp; beverage quality.</li><li>
Follow established and proper accounting procedures.</li><li>
Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly. Daily Shift Briefings are mandatory.</li><li>
Conduct daily roll calls and ensure employees adhere to grooming standards.</li><li>
Develop maintenance schedules.</li><li>
Liaise with stewarding on inventory and breakage control.</li><li>
Maintain daily log book maintaining clear and concise information on the operations.</li><li>
Establish guest database with preference records of regular guests.</li><li>
Schedule employees to maintain Hotel&rsquo;s service standards within budgeted labour costs.</li><li>
Assign responsibilities to subordinates and conduct regular performance checks.</li><li>
Implement weekly cleaning schedules for operating equipment (trolleys, pantry, etc)</li><li>
Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department.</li><li>
Control stock of all equipment in In-Room Dining.</li><li>
Constantly monitor staff's appearance, attitude and degree of professionalism.</li><li>
Suggest ideas and initiate projects to uplift the outlets financial performance.</li><li>
Conduct yearly reviews based on the KPI&rsquo;s for the colleagues.</li><li>
Responsible for the admin related tasks of the outlets ie. rosters, payroll process, training scheduling etc.</li><li>
Ensures that LQA, HACCP standards are followed at all times.</li></ul><p></p><b><br>
Qualifications</b><p><b><br>
PERSONAL ATTRIBUTES</b></p><ul><li>
Excellent reading, written and oral proficiency in English.</li><li>
Experienced in all aspects of restaurant service.</li><li>
Must be well-presented and professionally groomed at all times and Lead by Example.</li><li>
Excellent leader and trainer with strong motivational skills.</li><li>
Strong interpersonal skills and attention to detail.</li><li>
High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.</li><li>
Proven organizational skills, able to set and meet deadlines with quality results.</li></ul><p><b>
QUALIFICATIONS</b></p><ul><li>
Degree in Hotel Restaurant Management or equivalent</li></ul><p><b>
EXPERIENCE</b></p><ul><li>
Minimum 4 years Hotel experience</li></ul><p></p><b><br>
Additional Information</b><p><br>
Raffles Dubai Sheikh Rashid Road, Wafi121800 Dubai, United Arab Emirates</p></div>

In-Room Dining Assistant Manager

Bosforo Restaurant Bar

<p><b>Full job description</b></p><p><b>Floor Manager &ndash; Bosforo</b></p><p><b>Location:</b> Adams Avenue, San Diego, CA<br/><b>Job Type:</b> Full-Time</p><p><b>About Bosforo</b><br/>Bosforo is a chef-driven modern Turkish restaurant &amp; bar with wood-fired artisan pizza, craft cocktails, and a lively share-plate culture. We&rsquo;re seeking a hands-on Restaurant Floor Manager to run day-to-day operations and lead FOH teams.</p><p><b>Key Responsibilities</b></p><ul><li>Oversee evening service (weekdays 5&ndash;9 PM (no Mondays), weekends 5&ndash;9:30 PM) to ensure smooth, high-standard operations.</li><li>Lead the FOH team of servers and bussers / runners, holding pre-shift meetings and setting daily goals.</li><li>Manage reservations, table rotations, and waitlists for maximum guest satisfaction.</li><li>Build strong relationships with guests, ensuring every table leaves the restaurant happy.</li><li>Handle guest feedback in real time and resolve issues professionally.</li><li>Oversee dining room flow and actively follow tables throughout service</li><li>Maintain clear communication with the floor, bar and kitchen to keep service flow seamless.</li><li>Ensure accurate tip calculation and fair distribution</li><li>Support a chef-driven culture, respecting culinary vision and standards</li><li>Uphold high hospitality standards in line with Michelin-level expectations</li></ul><p><b>Requirements</b></p><ul><li>2+ years of restaurant or upscale dining floor management experience.</li><li>Strong leadership and problem-solving skills in a fast-paced environment.</li><li>Excellent guest-service and communication abilities.</li><li>Availability for nights and weekends.</li></ul><p><b>Perks</b></p><ul><li>Opportunity to help launch a chef-driven concept.</li><li>Employee meal discount and growth potential.</li></ul><p>Job Type: Full-time</p><p>Pay: $65,000.00 per year</p><p>Benefits:</p><ul><li>401(k) matching</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li></ul><p>Work Location: In person</p><p>Job Type: Full-time</p><p>Pay: $65,000.00 per year</p><p>Benefits:</p><ul><li>401(k) matching</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li></ul><p>Work Location: In person</p>

Floor Manager - Bosforo Turkish Restaurant

Hot n cool

<p><b>Job Summary:</b></p><p>Oversees all aspects of the restaurant's operations to ensure the delivery of exceptional service and memorable dining experiences to guests. Managing the front-of-house maintaining high standards of food quality and service, and maximizing profitability. Collaborates with the Executive Chef / Head Chef and other department heads to uphold the restaurant's reputation for excellence in cuisine, ambiance, and hospitality.</p><p><b>Key Responsibilities</b></p><p>1. Oversee day-to-day operations of the restaurant, including dining room service, kitchen operations, and overall guest experience.</p><p>2. Set and maintain high standards for service quality, cleanliness, and presentation throughout the restaurant.</p><p>3. Monitor restaurant performance metrics, such as guest satisfaction scores, sales figures, and labor costs, and take corrective actions as needed.</p><p>4. Train, and supervise front-of-house staff members.</p><p>5. Provide ongoing coaching, feedback, and performance evaluations to ensure team members deliver exceptional service and uphold brand standards.</p><p>6. Foster a positive work environment that promotes teamwork, professionalism, and employee engagement.</p><p>7. Interact with guests to ensure their satisfaction and address any concerns or complaints promptly and courteously.</p><p>8. Implement strategies to enhance the overall guest experience and exceed guest expectations.</p><p>9. Develop and manage the restaurant budget, including revenue projections, expense control, and cost management strategies.</p><p>10. Analyze financial reports, such as P&amp;L statements and sales forecasts, to identify areas for improvement and opportunities for revenue growth.</p><p>11. Implement pricing strategies, menu engineering, and promotional initiatives to drive sales and maximize profitability.</p><p>12. Collaborate with the executive chef / head chef and kitchen team to develop seasonal menus, special offerings, and unique dining experiences that reflect the restaurant's vision and brand identity.</p><p>13. Monitor menu performance and guest feedback to make data-driven decisions about menu offerings and pricing adjustments.</p><p>14. Ensure compliance with all local health and safety regulations, food safety standards, and licensing requirements.</p><p>15. Conduct regular inspections of the restaurant premises to identify and address any potential safety hazards or maintenance issues.</p><p>16. Overseeing inventory levels, ordering supplies, and managing food and beverage costs.</p><p>17. Resolving issues that arise in the restaurant, such as customer complaints, staffing problems, or equipment malfunctions.</p><p>18. Provide daily, weekly, and monthly reports to senior management include key information on sale, expenses, customer feedback and operational performance.</p><p>19. Work closely with the marketing team to develop and execute marketing campaigns, promotions, and special events to attract new guests and retain existing ones.</p><p>20. Ensure proper uniform and personal hygiene cleanliness at all time.</p><p>21. Sending weekly Rota&rsquo;s Schedule.</p><p>22. Maintain records of attendance.</p><p>23. Performs other duties assigned.</p><p><b>Qualification, Experience &amp; Knowledge</b></p><p>&middot; Bachelor&rsquo;s degree in hospitality, business administration or equivalent.</p><p>&middot; 8 to 10 years &lsquo;experience in restaurant management in fine dining.</p><p>&middot; Strong leadership and interpersonal skills, with ability to inspire and motivate a diverse team.</p><p>&middot; Exceptional customer service skills and a passion for delivering memorable dining experiences.</p><p>&middot; Excellent communication and problem-solving abilities.</p><p>&middot; Financial acumen and proficiency in budgeting, financial analysis, and cost control.</p><p>&middot; Knowledge of restaurant operations, including food and beverage service, kitchen management, and front-of-house procedures.</p><ul><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li></ul><p>&middot; Flexibility to work evenings, weekends, and holidays as required.</p><p>&middot; Willingness to work flexible hours, including evenings, weekends, and holidays.</p><p>Job Type: Full-time</p><p>Pay: From QAR6,000.00 per month</p><p>Application Question(s):</p><ul><li>How many years work experience as a Restaurant Manager?</li><li>Do you have a valid Food Handling Certificate?</li><li>Cab you join immediately?</li></ul><p>Work Location: Remote</p>

RESTAURANT MANAGER

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