Venue Manager

Overview

Join the dedicated team at The First Collection Business Bay, where hospitality meets opportunity in the heart of Dubai's lively Business Bay district. An inviting haven that blends sophistication with down-to-earth charm, The First Collection Business Bay delivers bespoke experiences, placing comfort and ease at the forefront of each guest experience.

Featuring 437 stylish guestrooms and suites, The First Collection Business Bay offers the perfect base for business and leisure travellers to explore the City of Dreams. With distinctive dining choices and recreational amenities, such as a fully equipped gym, an inviting spa, and a rooftop pool, our immersive offerings aim to transcend traditional stays. Additionally, guests have exclusive access to Soluna Restaurants and Beach Club on The Palm Jumeirah, making The First Collection Business Bay a dynamic and contemporary part of The First Group's expanding portfolio of upscale lifestyle hotels.

As part of our team, you'll be immersed in an environment where sustainability is key, and every day brings new opportunities for growth and development.

Job Description

KEY RESPONSIBILITIES

1. Assist the F&B Management where needed.
2. Supervise all the operations in the department.
3. Participate in the recruitment process for new associates.
4. Ensure (new) associates receive the training they need.
5. Conduct performance reviews according to the company standards.
6. Delegate tasks and give instructions to the team.
7. Supervise the progress and quality of the tasks.
8. Address guests’ complaints/questions in a timely manner.
9. Perform administrative tasks such as making rosters for the team and tracking annual leave.
10. Work closely with other departments to ensure efficient and timely task completion.
11. Update menus as necessary.
12. Regularly check that associates have everything they need to perform their tasks.
13. Ensure all safety and hygiene regulations are followed and notify the appropriate person when breaches occur.
14. Suggest new ideas, changes, and improvements to management.
15. Ensure all operating equipment is functioning properly and is safe from hazardous chemicals.
16. Attend team/department meetings.
17. Motivate associates, helping them feel confident and providing constructive feedback.
18. Improve processes in F&B and seek feedback from guests and associates for areas to improve.
19. Ensure monthly and daily trainings are completed with the teams.
20. Test all team members on their menu and product knowledge at least once a month and keep records on file.
21. Ensure all SOPs are consistently followed and that the team is trained.

Human Resources

1. Provide HR leadership for direct reports and their teams: recruitment and selection, performance management (Appraisal/PDP), associates development and motivation, counseling/disciplinary issues.
2. Maintain and enhance the open door policy to all associates, providing advice and guidance regarding their issues or concerns and/or grievances.
3. Ensure that the hotel is compliant with people processes and deadlines that govern all company properties.
4. Administer the 3-month/6-month review process, ensuring timely follow-up for all issues and communicating results to relevant parties.
5. Ensure active Talent Reviews and that the target audience understands their importance.
6. Achieve 100% compliance with all mandatory trainings for the department and encourage Departmental Trainers.
7. Control the LTO in the department in conjunction with HR to monitor and rectify any areas of concern.
8. Manage the Associate Engagement Survey process for the department, ensuring timely feedback from follow-up meetings.
9. Conduct interviews for all senior chef positions.
10. Review manning and recruitment of all positions.
11. Dine in the associates' restaurant at least three times a week and provide HR feedback.

Communication

1. Conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
2. Conduct weekly documented 121s with all direct reports.
3. Share all relevant information with the Hotel Manager in weekly 121s.
4. Participate in Monthly HOD Meeting/Quarterly all Hotel Meeting/P&L meetings.

Finance

1. Prepare the expenses budget.
2. Ensure all outlet par levels are set and followed.
3. Conduct beverage inventory on a timely basis and provide justification as needed.
4. Ensure beverage costs align with the budget/forecast.
5. Manage vacation, Public Holidays, and lieu days according to business needs.
6. Submit payroll to HR on the agreed date.

Management

1. Train and develop the team, providing support when required.
2. Ensure all direct reports have a Personal Development Plan to achieve their goals.
3. Maintain effective communication flow at all times.
4. Actively participate in community involvement projects and initiatives with the hotel’s management team.
5. Maintain a business environment based on the code of conduct and company vision.

Desired Skill & Expertise

Qualifications:

1. Bachelor’s degree in Hospitality Management, Event Management, Business Administration, or a related field (preferred).
2. Proven experience (3+ years) in event management, hospitality, or venue operations.
3. Strong leadership, organizational, and problem-solving skills.
4. Excellent communication and customer service abilities.
5. Knowledge of event planning software and hotel management systems.
6. Ability to work flexible hours, including weekends and holidays.