Restaurant Manager - FEAST, Specialty Restaurant with live cooking stations concept
Marriott International, Inc
United Arab Emirates, United Arab Emirates
منذ 11 يوم

Posting Date Jan 09, 2019

Job Number 18003B43

Job Category Food and Beverage & Culinary

Location Sheraton Grand Hotel, Dubai, Dubai, United Arab Emirates VIEW ON MAP

Brand Sheraton Hotels & Resorts

Position Type Management

Start Your Journey With Us

At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another and are driven to make things better.

We love what we do, and we give it all we’ve got on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying.

It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.

Sheraton Grand Hotel, Dubai, United Arab Emirates.

Located at the forefront of Dubai’s most prominent thoroughfare, the Sheraton Grand Hotel seamlessly connects to the heart of the booming business district.

Our hotel is just across from the Dubai World Trade Centre and within walking distance of the Dubai Convention Centre. A short drive will take you to DIFC, Dubai Mall, or downtown, and Dubai International Airport (DXB) is 10 kilometers away.

Standing 53 stories tall, the hotel comprises 474 guest rooms and suites, as well as 180 one- to three-bedroom serviced apartments.

All accommodations span at least 36 square. Our expansive conference center boasts meeting rooms with natural illumination and state-

of-the-art audiovisual technology. The Sheraton Grand Hotel also offers a Sheraton Club Lounge that has extensive services and exciting 31st-floor views.


Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. Ensure excellent customer service.


  • Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet;
  • Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes scheduling and directing team members in their work assignments;
  • Interact positively with customers promoting hotel facilities and services, resolving problems to the satisfaction of involved parties;
  • To manage implementation of revised or new Sheraton standards in product;
  • To provide regular feedback on progress / reports / magazines within the industry and how new concepts may be applied to our product;
  • To generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set;
  • To be proactive in prospecting / creating new Restaurant business;
  • To actively contribute to the creation of venues bringing people together, generating connections that seal deals and embody truly interactive areas through branded F&B experiences;
  • To contribute to the creation of venues bringing people together, generating connections that seal deals and embody truly interactive areas;
  • Organize special events in the restaurant maintaining communication with all departments to ensure customer service needs are met;
  • Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.

  • Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency;
  • Maintain profitability of outlet to support overall hotel operation by :

  • Control of payroll and equipment costs (minimizing loss and misuse);
  • Ensuring par stock levels are maintained, calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.

  • Evaluating cost effectiveness of all aspects of operation and developing and implementing cost saving and profit enhancing measures;
  • Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence;
  • To understand and effectively manage cultural needs and expectations of different groups utilising Hotel;
  • To set yearly SMART objectives and goals for direct reports with approval from Director of Food and Beverage;
  • To conduct quarterly appraisals with direct reports;
  • To conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis;
  • To prepare and regularly update Job Descriptions for direct reports;
  • To prepare and regularly update Departmental Training Manual;
  • To in conjunction with Training Manager, develop and implement Training programme for Department;
  • To create an environment in which direct reports can take responsibility and authority for their work and development;
  • To provide a bullet point fiscal month summary of Actual results to Budget & Forecast for Hotel Manager and Director of Food and Beverage’s perusal;
  • To produce a monthly Manpower forecast;
  • To provide other written reports as requested;
  • To provide a clear business plan for Restaurant (in conjunction with Director of Food and Beverage) for Yearly Marketing Plan
  • To maintain a 24-hour response time to enquiries and correspondence and maintain system for active follow-up;
  • In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel such as provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical / cashier duties.


    The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace;
  • Must be able to read and write to facilitate the communication process.;
  • Requires good communication skills, both verbal and written;
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary;
  • Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer;
  • Ability to dialogue informally and effectively with all co-workers, in one-on-one or small group settings, through clear articulation of ideas and active listening;
  • Awareness of the importance on non-verbal communications in interaction with others;
  • Knowledge of hotel food and beverage operations;
  • Knowledge of food and alcoholic beverages;
  • Must possess basic computational ability;
  • Must possess basic computer skills;
  • Budgetary analysis capabilities required;
  • Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses;
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

  • Has at least 2 years of experience as a Restaurant Manager;
  • Skilled in and comfortable with operating in multiple settings : high volume breakfast and a-la carte dinners;
  • With great attention to detail and passion for delivering personalized service;
  • Ability to set targets for the team and drive results;
  • Outgoing personality, excellent guest interaction communication skills with a friendly, approachable yet resolute persona and focus on guest satisfaction;
  • Proven record of generation of new ideas in driving service and revenues;
  • Proven record of proactively prospecting / creating new restaurant customers and sales opportunities;
  • Proven record of proficiently managing large teams (20+), motivating employees to work at their level best and developing talents;
  • Previous experience in a hotel All-Day-Dining Restaurant at a management / supervisory level is a plus.
  • We do expect that you do have the experiences / behaviors below. You :

  • Have the ability to effectively communicate with other departments;
  • Embrace and value operational guidelines and brand standards;
  • Possess superior analytical skills;
  • Have the ability to plan and prioritize in order to achieve deadlines;
  • Have the awareness of maximizing the returns to all stakeholders;
  • Are adaptable to the ideas of different cultures, settings and situations;
  • Enjoy working in a team setting;
  • Do build lasting relationships with internal and external customers;
  • Have immaculate personal presentation e.g. grooming and conversational ability;
  • Demonstrate effective problem solving skills and analysis of issues and trends, in order to develop and apply appropriate strategies;
  • Have knowledge of hotel computer systems and other IT related applications;
  • Uphold ethical business practices.


    Bachelor degree required in addition to a minimum of three years food and beverage service background and with at least one-

    year restaurant management.


  • This job often requires sitting behind a computer for extended periods of time;
  • This job often requires standing or walking for extended periods of time;
  • This job often requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity;
  • This job often requires to :
  • Be able to lift up to 5.5kg on a regular and continuing basis;
  • Be able to lift trays of food or food items weighing up to 11kg frequently;
  • Be able to push and pull carts and equipment weighing up to 90kg occasionally.
  • Be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • This job requires operating computers and computerized equipment.


  • This job may require you to work on holidays and / or weekends;
  • This job may require you to work a shift other than a day shift, including first, second, and swing or overnight shift;
  • This job often requires extended hours beyond a typical work week;
  • This job requires you to conform to a conservative, formal grooming, attire and jewelry policy that will be monitored on a regular basis and may be addressed as seen fit by your manager;
  • Sheraton Grand Hotel has a very strong commitment to safety and requires that you follow safety procedures closely;
  • Our hotel has a no-tolerance policy regarding unlawful discrimination and harassment, and requires that you follow our anti-

    discrimination and anti-harassment policies.

  • This job requires a well-paced ability to maneuver between functions occurring simultaneously.
  • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

    Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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