Job Number 18000O08
Job Category Food and Beverage & Culinary
Location The St. Regis Saadiyat Island Resort, Abu Dhabi,
Abu Dhabi, United Arab Emirates VIEW ON MAP
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management
Start Your Journey With Us
The iconic St. Regis brand extends its legacy to Abu Dhabi
with The St. Regis Saadiyat Island, Abu Dhabi, created by thoughtful Mediterranean
architecture and a contemporary interior design.
The award-winning St. Regis Saadiyat Island Resort is the
city’s true beachfront leisure address located just 20 minutes from Abu Dhabi
International Airport and 10 minutes from the city’s bustling downtown.
JOB SUMMARY
Entry level management position that is responsible for the
daily operations in Restaurants/Bars and Room Service. Position assists with
menu planning, maintains sanitation standards, assists servers and hosts on the
floor during peak meal periods and supervises Restaurants/Bars and Room Service
Departments, where applicable. Responsibilities include ensuring guest and
employee satisfaction while maintaining the operating budget. Accountable to
ensure standards and legal obligations are followed.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the food
and beverage, culinary, or related professional area.
OR
• 2-year degree from an accredited university in Food
Service Management, Hotel and Restaurant Management, Hospitality, Business
Administration, or related major; 2 years experience in the food and beverage,
culinary, or related professional area.
CORE WORK ACTIVITIES
Assisting in Management of Restaurant Team
• Handles employee questions and concerns.
• Monitors employees to ensure performance expectations are
met.
• Provides feedback to employees based on observation of
service behaviors.
• Assists in supervising daily shift operations.
• Supervises restaurant and all related areas in the absence
of the Director of Restaurants or Restaurant Manager.
• Participates in department meetings by communicating a
clear and consistent message regarding the departmental goals to produce
desired results.
Conducting Day-to-Day Restaurant Operations
• Ensures all employees have proper supplies, equipment and
uniforms.
• Communicates to Chef and Restaurant Manager any issues
regarding food quality and service levels.
• Ensures compliance with all restaurant policies, standards
and procedures.
• Monitors alcohol beverage service in compliance with local
laws.
• Manages to achieve or exceed budgeted goals.
• Performs all duties of restaurant employees and related
departments as necessary.
• Opens and closes restaurant shifts.
Providing Exceptional Customer Service
• Interacts with guests to obtain feedback on product
quality and service levels.
• Supervises staffing levels to ensure that guest service, operational
needs and financial objectives are met.
• Encourages employees to provide excellent customer service
within guidelines.
• Handles guest problems and complaints, seeking assistance
from supervisor as necessary.
• Strives to improve service performance.
• Sets a positive example for guest relations.
• Assists in the review of comment cards and guest
satisfaction results with employees.
• Meets and greets guests.
Conducting Human Resource Activities
• Supervises on-going training initiatives.
• Uses all available on the job training tools for
employees.
• Communicates performance expectations in accordance with
job descriptions for each position.
• Coaches and counsels employees regarding performance on an
on-going basis.
