Food & Beverage Assistant Manager

Role Overview

Food & Beverage Assistant Manager at Miral Destinations, Abu Dhabi. This position manages assigned food and beverage outlet operations, supervising Team Leader performance and driving operational excellence across the department.

Company Overview

Miral Experiences is a leading operator of world-class, award-winning immersive attractions and experiences across Abu Dhabi. The diverse portfolio includes Ferrari World Yas Island Abu Dhabi, Yas Waterworld Yas Island Abu Dhabi, Warner Bros. World™ Yas Island Abu Dhabi, SeaWorld Yas Island Abu Dhabi, CLYMB™ Yas Island Abu Dhabi, TeamLab Phenomena Abu Dhabi, CLYMB™ Abu Dhabi, and Qasr Al Watan. The organization specializes in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery.

Role Purpose

To ensure smooth and efficient operation in the Food & Beverage department in relation to company core processes, directly impacting delivery of guest experience. This role manages outlet operations, maintains health and safety standards, controls operational costs, conducts internal training, and develops high-performance teams.

Key Responsibilities

Guest & Brand Engagement

• Display a friendly, helpful and cheerful attitude while communicating effectively with guests and colleagues to support company strategy and values.
• Represent and promote the brand in a positive manner at all times to maintain professional brand image to all stakeholders.
• Engage each guest as a unique individual and listen attentively to their requests.
• Listen actively and respond to guest feedback, assess and review guest satisfaction results and trends to continuously improve and exceed expectations.
• Provide assistance for special events when needed and assist in preparations.

Health, Safety & Compliance

• Enforce and adhere to all UAE laws, health, safety and environmental policies, industry and company rules and regulations.
• Report any safety concerns or incidents to management to minimize risk and maintain a clean, safe and hygienic environment.
• Monitor and take necessary steps to ensure health and safety standards are prioritized at all times.
• Adhere to all emergency procedures, ensure guest safety and participate in evacuation if necessary.
• Manage emergency situations that may arise to minimize possible damage, loss or injury to guests, colleagues or company property.

Team Management & Development

• Manage a team of Team Leaders and their respective front line colleagues.
• Monitor staff attendance and work ethics.
• Schedule breaks and rotate colleagues fairly to increase productivity and maintain wellbeing.
• Conduct colleague performance appraisals in a timely, fair and constructive manner to promote personal and career growth.
• Coach and discipline colleagues in a fair and consistent manner to motivate and improve performance.
• Identify and encourage colleagues to take up development opportunities and maximize their potential.
• Entertain, engage and empower colleagues to reduce turnover and increase retention.
• Plan, book and deliver on and off job training as required to ensure best possible service standards and colleague development.
• Deliver job specific training and competency testing to colleagues or nominate them for training to equip them with necessary skills, knowledge and attitude.
• Bring team members together and coordinate team activities.
• Promote a sense of collective ownership for team and company success.

Operational Management

• Post schedules that reflect business needs.
• Manage outlet operational costs and track expenditures and revenue.
• Continually seek methods to control operating costs.
• Ensure departmental policies, procedures and performance standards are implemented and maintained throughout outlets.
• Ensure any broken or damaged equipment is reported and monitored effectively.
• Review accuracy of any checklists and records completed in the area.
• Manage food and beverage inventory, ordering and stocking.
• Participate in daily operations alongside colleagues, setting a positive example.
• Set high quality standards for personal output.
• Prioritize tasks and projects according to their relative urgency and importance.

Strategy & Development

• Help achieve department and company objectives, action plans and key performance indicators.
• Ensure their area meets financial targets as set by departmental manager.
• Actively seek ways to maximize revenue and per cap of the outlet.
• Develop services and products across the department.

Communication & Compliance

• Openly communicate appropriate and useful information through various channels including department meetings and briefings.
• Attend training and development programs to promote personal and career growth.
• Perform other duties as required.

Qualifications & Experience

Essential

• Higher secondary or equivalent.
• Three years' experience in food and beverage or related professional area.
• Minimum two years of supervisory experience.

Desirable

• Diploma in Hotel and Management or Hospitality.
• Food Hygiene and HACCP Certificate.

Skills & Competencies

• High levels of respect and integrity.
• Excellent organizational skills.
• Excellent verbal communication skills.
• Leadership.
• Detail orientated.
• Problem solving.
• Efficient team player.
• Flexibility and enthusiasm.
• Ability to develop good working relationships with colleagues, management and external clients.
• Fluent in a second language.