Food and Beverage Assistant Manager, Water Park

Hyatt Corporation; Dubai; On-site; USD 36,000 - 48,000; Full time

Job summary

A leading hotel group is seeking a Food and Beverage Assistant Manager for its Water Park in Dubai. The ideal candidate will manage daily operations, ensuring excellent customer service and efficient departmental functions while leading a team to meet financial goals. Strong management skills and relevant experience in a similar setting are essential.

Qualifications

• Minimum 2 years experience as Assistant Outlet Manager or Team Leader.
• Relevant degree or apprenticeship in hospitality management preferred.

Responsibilities

• Ensure exceptional guest service and manage department operations.
• Supervise the team and conduct training to maintain service standards.
• Assist in budget preparation and operational efficiency improvements.

Skills

Customer Service

Team Management

Budget Management

Operational Efficiency

Education

Degree in Hospitality or Restaurant Management

Job description

Food and Beverage Assistant Manager, Water Park

Grand Hyatt Grand Hyatt Dubai AE - DU - DubaiFood and BeverageEntry Level ManagerFull-timeReq ID : DUB006292Worldwide

Summary

Customer Service

• Assist in ensuring that department Colleagues deliver the brand promise and provide exceptional Guest service at all times.
• Ensure that Colleagues also provide excellent service to internal customers in other departments as appropriate.
• Handle all Guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintain positive Guest and Colleague interactions with good working relationships.
• Ensure through effective supervision that all services in the Food and Beverage are always available and are carried out with utmost efficiency and courtesy as per the Departmental Operations Manual.
• Maximize Colleague productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the Guests.
• Focus attention on improving productivity levels and the need to prudently manage utility / payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
• Ensure new technology and equipment are embraced, improving productivity while taking work out of the system.
• Provide input into the preparation and management of the department's budget.
• Assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted food cost is achieved.
• Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• Obtain and account for the correct settlement of all sales and be overall responsible for cashier floats and their maintenance.
• Handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures.
• Account for all Guest checks – those used during the shift, those remaining and those voided.

Operational

• Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks assigned as per the standard set.
• Assign responsibilities to subordinates, implementing multi-tasking principles and to check their performance periodically.
• Contribute in efficiently managing the outlet according to the established concept statement providing a courteous, professional, efficient and flexible service at all times, following park standards.
• Implement a flexible scheduling based on business patterns.
• Ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
• Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• Conduct daily pre-shift briefings to Colleagues on preparation, service and menu.
• Liaise within the department on daily operation and quality.
• Have a thorough understanding and knowledge of all related service and products and alternatives.
• Handle Guest enquiries in a courteous and efficient manner and report Guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with Guests.
• Ensure that the outlet cashiering procedures are strictly adhered to.

Personnel

• Closely supervise the department Colleagues in the performance of their duties, ensuring this is in accordance with policies and procedures and applicable laws.
• Oversee the punctuality and appearance of all Colleagues, making sure they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the park and department’s grooming standards.
• Develop the skills and effectiveness of all Colleagues through appropriate training, coaching, and / or mentoring.
• Assist in the training of Colleagues, ensuring they have the necessary skills to perform their duties with maximum efficiency.
• Supervise the Colleagues within the department, ensuring the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Support the implementation of The People Brand, demonstrating and reinforcing the park's Values and Culture Characteristics.
• Ensure Colleagues have a complete understanding of and adhere to Colleague rules and regulations.
• Ensure Colleagues follow all park, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.
• Assist to conduct Colleague yearly performance appraisal.
• Ensure that all Colleagues maintain a high standard of personal appearance and hygiene at all times.

Other Duties

• Assist in the revision and updating of the outlet departmental operations manual on an as needed basis.
• Report / communicate any major operational incidents / issues to the Director Food and Beverage, Hotel.
• Assist in the formulation of the annual marketing plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
• Maintain outlet communication board using paperless material.
• Assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• Submit all Guest / Colleague incident reports.
• Ensure proper handling of “Lost & Found” items.
• Attend Daily Operations Meeting.
• Participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.
• Understand and strictly adhere to the Rules & Regulations established in the Colleagues Handbook and the park’s policy on fire, hygiene, health, and safety.
• Report for duty punctually, wearing the correct uniform and nametag at all times.
• Maintain a high standard of personal appearance and hygiene at all times.
• Maintain a good rapport and working relationship with Colleague in all other departments.
• Attend and contribute to all Colleague meetings, Departmental, Park, and Hotel training schedules, and other related activities.
• Fully support the Departmental Trainers function in the Department assigned.
• Undertake any reasonable tasks and secondary duties as assigned by the Director Food and Beverage, Hotel, General Manager, Water Park and Director of Operations, Water Park.
• Respond to any changes in the department function as dictated by the park.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the Department Operations Manual and Policies and Procedure.

Occasional Duties

• Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• Carry out any other reasonable duties and responsibilities assigned.

Qualifications

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management.

Minimum 2 years work experience as Assistant Outlet Manager or Team Leader / Captain in a amusement park / waterpark or large restaurant with good standards.