Restaurant Manager Assistant Restaurant Manager

About Us

The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners.

It is the first international outpost of the celebrated and historical private members’ club, established in 1863 in Mayfair, London. The Club’s membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield.

A lifestyle for our members.

The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing.

Restaurant Manager/ Assistant Restaurant Manager is responsible for overlooking an overall daily restaurant operation, assisting with menu planning and presentation, maintaining sanitation standards and supporting servers and hosts on the floor during peak meal periods. Responsible for acting as one of the service team during operation, ensuring that the members and guests service is consistent regardless of which team member is serving them.

Additionally, to train and mentor the service team, continually improving set up standards and procedures. He/she will be responsible for creating and maintaining a harmonious work environment for the entrusted team ensuring their growth and development.

What Will You Do

Your main duties and responsibilities are:

• Manage and oversee the entire Nikkei Style restaurant operation including Lounge area, by providing a highly efficient and effective
• service whilst ensuring that all financial and statutory requirements are met
• Plan new and update existing food and beverage menus while working closely with respective department heads
• Estimate consumption, forecast requirements and maintain inventory
• Plan and develop the overall restaurant marketing strategy, and implement innovative policies to improve productivity and sales
• Ensure to maximize the financial performance in areas of responsibility, by controlling costs without compromising
• standards and the members and guests experience
• Create and maintain daily and weekly reports including cash up, rota, summaries, manager logs, etc.
• Monitor operations and initiate corrective actions
• Supervise the team, and make sure that the correct standards and methods of service and food and beverage presentation are maintained throughout
  
  

• Minimum 5 years’ experience in same or similar role in luxury hotels or fine dining restaurant
• Excellent level of English, written and spoken
• Good knowledge of Food and Beverage products, trends and services in Japanese Cuisine is a must
• Have strong organisational and time management skills with a high degree of flexibility
• Excellent team management, communication and listening skills
• Demonstrate integrity in all dealings and maintain high level of confidentiality
• Have the ability to drive initiatives to increase brand loyalty
• Ability to work long shifts and stand for an extended period of time