Job Description

Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.

• Assist in managing the day to day restaurant operations.
• Ensure smooth opening and closing procedures.
• Monitor service quality to maintain exceptional guest satisfaction.
• Ensure Japanese dining standards, presentation, and hospitality are consistently followed.
• Handle guest concerns and resolve complaints professionally and promptly.
• Supervise, motivate, and support restaurant staff during shifts.
• Assist with recruitment, onboarding, and training of new employees.
• Conduct daily briefings and communicate operational updates.
• Monitor staff performance and provide coaching and feedback.
• Prepare staff schedules and manage shift coverage.
• Deliver outstanding customer service and promote a welcoming dining experience.
• Build positive relationships with guests and encourage repeat business.
• Respond to guest feedback and implement service improvements.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Monitor food quality, presentation, and portion control.
• Ensure cleanliness of the dining area, kitchen, and storage areas.
• Support compliance with local health and safety regulations.
• Assist in managing inventory levels and ordering supplies.
• Conduct regular stock counts and minimize food waste.
• Monitor operating costs and support cost-control initiatives.
• Help prevent inventory loss through proper stock management.
• Support daily cash handling and reconciliation procedures.
• Assist in achieving sales targets and profitability goals.
• Prepare operational reports as required.
• Monitor labor costs and productivity.
• Ensure compliance with company policies and standard operating procedures.
• Promote workplace safety and maintain a positive work environment.

Qualifications

• Bachelor's degree or Diploma in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of 2–3 years of supervisory or assistant management experience in a restaurant, preferably in a Japanese or Asian dining concept.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Knowledge of Japanese cuisine, dining etiquette, and restaurant operations is an advantage.
• Familiarity with POS systems and Microsoft Office applications.
• Ability to work flexible hours, including evenings, weekends, and public holidays.