Outlet Manager (Lobby Lounge and/or In-Room Dining) at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

30 Mar, 26

Salary

0.0

Posted On

30 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Customer Service, Food Safety, Operational Efficiency, Communication, Problem Solving, Time Management, Budget Management, Coaching, Menu Planning, Inventory Management, Service Standards, Guest Satisfaction, Flexibility, Attention to Detail

Industry

Hospitality

Description

Company Description Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa - The Art Of Well Being and the Fairmont Falcons Kids’ Club. Job Description Oversees the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish. Incorporate duties specific to In-Room Dining management, emphasizing the synchronization of service standards and menu offerings between the lobby lounge restaurant and IRD. Oversee the seamless execution of service delivery that meets room service expectations, focusing on timing, food quality, and the customization of orders to cater to guest preferences. Develop and implement strategies to enhance revenue and operational efficiency across the lobby lounge restaurant and IRD services. Initiate promotional campaigns, special offers, and loyalty programs that cater to both regular and in-room guests, driving both satisfaction and profitability. Manage logistical challenges specific to IRD, such as ensuring the timely delivery of meals, maintaining food safety and quality during transport, and coordinating with housekeeping to guarantee guest satisfaction and adherence to service standards. Maintains records of staff periodic manner and operating costs. Provides feedback and coaching to the Team regularly. Treats all Team Members fairly, with respect. Sets high standards for appropriate team behavior on shift. Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures. Handles guest complaints in restaurants. Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. Maintains budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. Checks the quality of deliveries of fresh food and baked goods. Meets with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items. Arranges for maintenance and repair of equipment and other services. Totals receipts and balance against sales, deposit receipts, and lock facility at end of day. Ensures new products are executed properly the following rollout. Is capable of handling irate customers with a friendly/calm attitude. Ensures product quality and great service. Shows enthusiasm about guest within the restaurant. Is flexible in dealing with changes/problems (e.g., being short staffed). Effectively forecasts restaurant needs. Shifts priorities and goals as work demands change. Priorities tasks effectively to ensure most important tasks are completed on time. Seeks, listens and responds to Guest feedback. Coaches team on how to exceed Guest expectations. Does not blame others; takes accountability for problems. Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same. Is proficient in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Is proficient in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc. You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met. Assists in planning regular and special event Menu. Qualifications Excellent reading, writing and oral proficiency in English Experienced in all aspects of restaurants service Must have experience in Lobby Lounge and/or In-Room-Dining Must be well-presented and professionally groomed at all times Excellent leader and trainer with strong interpersonal skills and attention to detail Ability to motivate employees to work as a team effectively and productively Must possess good communication skills for dealing with diverse staff Ability to coordinate and prioritize multiple tasks Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Outlet Manager oversees the dining area and supervises food and beverage service staff, ensuring service standards are met. They also manage In-Room Dining operations, focusing on service delivery, revenue enhancement, and guest satisfaction.