Jobs at Rotana in United Arab Emirates

We are currently looking for dynamic, and self-motivated Food & Beverage professionals who assist to organize and direct a team that develops top quality food & beverage products, with prompt, accurate, and personalized service.
As a Head Waiter/Head Waitress, you are responsible for providing professional service to our guests, ensuring their restaurant visit becomes a memorable dining experience. Your role will include key responsibilities such as:

• Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation.
• Conduct regular training sessions with the assigned team in line with the departmental SOPs.
• Monitor duty schedules for the respective team.
• Ensure the proper appearance and grooming of assigned employees.
• Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
• Handle the welcome of arriving guests and their seating through the hostess and take over, if she is not available.
• Maintain a professional and friendly relationship with the outlet patrons to ensure their well-being.
• Familiar with the outlet's menu, promotional activities, and other relevant issues concerning the outlet and the hotel.
• Contribute to meet and maximize the monthly revenue budget for the respective outlet.

Skills
Education, Qualifications & Experiences
You should ideally have a diploma/degree in the hospitality field with a maximum of two years of experience in a similar role. You must also have fluency in both written and spoken English, and a wide familiarity with Micros would be desirable. Previous experience in leadership and supervisory roles is a definite plus.
Knowledge & Competencies
The ideal candidate will be a well-presented and groomed individual with an outgoing and friendly attitude and a high aptitude for customer care. You are a hands-on and proactive person with a charismatic and approachable character. You will work well under pressure in a fast-paced environment and be a great team player, who thrives in working with a multi-cultural team and guests alike, while possessing the following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences

• Leadership and Supervision:

  • Supervise and coordinate the activities of waitstaff, including waiters, waitresses, and other front-of-house personnel.
  • Lead by example in providing excellent customer service, professionalism, and attention to detail.
  • Ensure that all staff are performing their duties to the standards set by the restaurant or hotel.
  • Delegate tasks and responsibilities to other waitstaff, ensuring that service runs smoothly.
  • Provide training and guidance to new staff members, helping them understand service standards and menu knowledge.

• Guest Relations:

  • Greet and welcome guests upon arrival, ensuring they are seated in a comfortable and timely manner.
  • Address any special requests or concerns from guests, ensuring they have a pleasant dining experience.
  • Oversee the seating arrangements to optimize the flow of guests and ensure efficient service.
  • Ensure that guests receive timely and attentive service, checking in periodically to make sure they are satisfied with their meals and drinks.
  • Handle complaints or difficult situations in a professional and composed manner, resolving any issues promptly to maintain customer satisfaction.

• Order Taking and Service Coordination:

  • Assist guests with menu selections, taking orders and ensuring that any special dietary requests or preferences are noted and communicated to the kitchen.
  • Coordinate the timing of food and beverage service, ensuring that orders are delivered in the correct sequence and on time.
  • Ensure that food is presented to guests according to the restaurant’s standards, and that all dishes meet quality expectations.
  • Oversee the clearing of tables and resetting for new guests to maintain a high level of cleanliness and organization.

• Managing the Dining Area:

  • Oversee the overall appearance and cleanliness of the dining area, ensuring it is always neat, organized, and inviting.
  • Ensure that all dining equipment (e.g., silverware, glassware, napkins) is clean and in good condition.
  • Ensure that all areas of the dining room are properly set up before service, including checking that chairs, tables, and table settings are correct.

• Staff Scheduling and Management:

  • Create and manage the staff schedule to ensure that the dining room is properly staffed during peak hours.