Desert Resort F&B Outlet Manager: Lead & Elevate Service

Bab Al Shams Desert Resort; Dubai; On-site; AED 216,000 - 336,000; Full time

Job summary

Bab Al Shams Desert Resort in Dubai invites an experienced F&B Operations Manager to lead a luxury restaurant and bar outlets. You will direct daily service, supervise teams, and ensure adherence to brand standards, SOPs, and quality controls.

Responsibilities include optimising profitability, managing shifts, training staff, developing menus with the outlet chef, and delivering exceptional guest experiences from arrival to departure.

Qualifications

• Hotel or Restaurant Management Bachelor’s degree or equivalent.
• HACCP certification required.
• 3–4 years in a similar position in a five‑star hotel.
• Restaurant and Bars experience.
• Bar training and mixology.

Responsibilities

• Directs and coordinates all activities and provides assistance to the staff in the restaurant and bar assigned.
• Ensures service standards and procedures are followed to achieve guest and staff satisfaction and profit.
• Manages all aspects of specific Outlets within the F&B department including staff development and performance management.
• Monitors workflow and sequence of service during service periods and provides hands-on support as required.
• Monitors cashiering to ensure compliance with procedures.
• Maintains customer history data and other guest recognition strategies.
• Updates SOPs and communicates changes to relevant departments on time.
• Implements strategies to increase outlet market share and profitability.
• Ensures staff understand their role in achieving department objectives and quality targets.
• Participates in training, reviews, and continuous improvement of the QMS.

Skills

Leadership

Training

Cost control

F&B operations

Customer service

Education

Hotel/Restaurant Management Bachelor's

HACCP certification

Job description

Bab Al Shams Desert Resort in Dubai invites an experienced F&B Operations Manager to lead a luxury restaurant and bar outlets. You will direct daily service, supervise teams, and ensure adherence to brand standards, SOPs, and quality controls.

Responsibilities include optimising profitability, managing shifts, training staff, developing menus with the outlet chef, and delivering exceptional guest experiences from arrival to departure.