Director of Pool & Beach Service (Food & Beverage)
Four Seasons Resort Dubai at Jumeirah Beach
The Four Seasons Resort Dubai at Jumeirah Beach with its unparalleled location, fresh approach to luxury and legendary personalized service, has exceeded the high expectations in the ultra- competitive Dubai market. At Four Seasons we believe that our most important asset is our team of employees. The Four Seasons has a tremendous commitment to the development and training of all employees. We ensure that the best packages and finest management structure are in place to guarantee a stable environment in which development is second nature for our employees. Successful Four Seasons candidates will be offered once- in-a- lifetime opportunity rich in personal and professional growth.
Four Seasons Dubai at Jumeirah Beach includes five outlets options – from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge, and it includes 237 Dubai luxury hotel rooms – including 49 suites – subtle Arabic design motifs blend with cool, contemporary style, featuring soft backgrounds of blue or green. Dubai is the second largest of the seven Emirates that make up the United Arab Emirates, Dubai is located on the southern shore of the Arabian Gulf. Has a Sub- tropical, arid climate.
To plan, organize, control and direct the work of employees in the Hotel’s Specialty Dining Restaurant while ensuring guest satisfaction. Plan schedules and ensure high employee performance.
The Director of Pool & Beach Operations is responsible for managing the several distinct pools and overseeing the recreational activities and Pool & Beach operations including contractors, third party vendors and other stake holders. The Director will be overseeing the implementation of innovative and creative activities and creating an unsurpassed luxury resort pool and beach experience.
Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s Pool & Beach Dining Facilities including recreational activities to ensure that established cultural and core standards are met long-range strategic planning for the outlet operations.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for lunch, or dinner.
Work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Work harmoniously and professionally with co-workers and supervisors.
Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will position and maintain future restaurant operations
Knowledge and Skills:
The incumbent must possess the following skills and knowledge:
College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Two to three years previous experience in management positions within Food & Beverage.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Knowledge of food & beverage service, product, cost control, labor control, maintenance, merchandising, and accounting.
Requires ability to operate computer equipm
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