Melia Hotels International uae Jobs 2025 – Assistant Manager F&B Vacancy in Dubai UAE

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MAIN DUTIES AND RESPONSIBILITIES:

To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

To ensure that the outlet is managed efficiently according to the established concept statements.

To ensure that all operating standards are adhered to in order to achieve the level of service established in the SOPs.

To assign responsibilities to subordinates and to check their performance periodically.

To be on the floor at all times.

To assist in the operations during busy periods, across all F&B venues if business requires.

To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.

To assist in conducting monthly inventory checks on all operating equipment and supplies.

To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies

To attend Daily Operations Meeting in the absence of the Operations Manager

To attend all meetings as required by Executive Management.

To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.

To liaise and organize with Housekeeping and Stewarding Departments that the established cleaning schedules are strictly adhered to.

To conduct daily preshift briefings to employees on preparation, service and menu.

To liaise with the Culinary and Beverage department on daily operation and quality.

To handle all guest complaints, requests and enquiries on food, beverage and service.

To establish a rapport with guests maintaining good customer relationship.

To ensure that the outlet cashiering procedures are strictly adhered to.

To assist in the revision and updating of the outlet SOPs as needed.

To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

To assist in planning and organizing festive food promotions with the outlet manager.

To maintain the Daily Log Book.

To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

To maintain the outlet bulletin board.

To submit all guest/employee incident reports.

To report “lost and found” items.

To issue repair and maintenance job orders to ensure the proper maintenance of the outlet.

To maintain a good rapport and working relationship with employees in the outlet and all other departments.

To undertake any reasonable tasks as assigned by the Food and Beverage Department.

To conduct and/or contribute to regular departmental Communications Meetings.

To attend training and meetings as and when required.

To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.

To conduct employee yearly performance appraisal.

To identify and develop young talents within the organization for future potential growth within the group.

To carry out monthly, quarterly, biyearly, yearly inventory of operating equipment.

To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.

To ensure that the Department’s operational budget is strictly adhered to and that all costs are controlled and expenditure approved.

To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manuals.

To ensure rosters are posted and timesheets submitted on time.

To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.

To deliver trainings on daily bases to the staff and guide the team members.

To liaise with the store keeper and chief steward and ensure all tools are provided to the team members.

Planning

To assist in the recruiting, selecting, inducting and the development of all new staff within the department, in conjunction with the Personnel and Training department.

To ensure that staffing levels are adapted to meet business demands and that employee strength is used to its maximum.

To assist and support the wage cost in order to achieve the agreed standard.

To actively participate on planning of future activities focused on increasing business levels and/or to overcome future obstacles.

Constantly evaluate, monitor and update departmental checklists, guests’ questionnaires, comments, SOPs, etc. (e.g. departmental check lists, Guest Questionnaires, SOPs etc.)

MANDATORY RESPONSIBILITIES:

(These responsibilities are mandatory to all positions)

To report for duty punctually wearing the correct uniform. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.

To provide friendly, courteous and professional service at all times.

To maintain good working relationships with your colleagues and all other departments.

To be aware of the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

To comply with UAE legislation as required.

To respond to any changes in the department as dictated by the needs of the hotel.

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

To attend training and meetings as and when required.

Follow up on the emails sent my executives and cascade the information to the team positively.

MAIN DUTIES AND RESPONSIBILITIES:

To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

To ensure that the outlet is managed efficiently according to the established concept statements.

To ensure that all operating standards are adhered to in order to achieve the level of service established in the SOPs.

To assign responsibilities to subordinates and to check their performance periodically.

To be on the floor at all times.

To assist in the operations during busy periods, across all F&B venues if business requires.

To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.

To assist in conducting monthly inventory checks on all operating equipment and supplies.

To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies

To attend Daily Operations Meeting in the absence of the Operations Manager

To attend all meetings as required by Executive Management.

To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.

To liaise and organize with Housekeeping and Stewarding Departments that the established cleaning schedules are strictly adhered to.

To conduct daily preshift briefings to employees on preparation, service and menu.

To liaise with the Culinary and Beverage department on daily operation and quality.

To handle all guest complaints, requests and enquiries on food, beverage and service.

To establish a rapport with guests maintaining good customer relationship.

To ensure that the outlet cashiering procedures are strictly adhered to.

To assist in the revision and updating of the outlet SOPs as needed.

To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

To assist in planning and organizing festive food promotions with the outlet manager.

To maintain the Daily Log Book.

To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

To maintain the outlet bulletin board.

To submit all guest/employee incident reports.

To report “lost and found” items.

To issue repair and maintenance job orders to ensure the proper maintenance of the outlet.

To maintain a good rapport and working relationship with employees in the outlet and all other departments.

To undertake any reasonable tasks as assigned by the Food and Beverage Department.

To conduct and/or contribute to regular departmental Communications Meetings.

To attend training and meetings as and when required.

To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.

To conduct employee yearly performance appraisal.

To identify and develop young talents within the organization for future potential growth within the group.

To carry out monthly, quarterly, biyearly, yearly inventory of operating equipment.

To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.

To ensure that the Department’s operational budget is strictly adhered to and that all costs are controlled and expenditure approved.

To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manuals.

To ensure rosters are posted and timesheets submitted on time.

To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.

To deliver trainings on daily bases to the staff and guide the team members.

To liaise with the store keeper and chief steward and ensure all tools are provided to the team members.

Planning

To assist in the recruiting, selecting, inducting and the development of all new staff within the department, in conjunction with the Personnel and Training department.

To ensure that staffing levels are adapted to meet business demands and that employee strength is used to its maximum.

To assist and support the wage cost in order to achieve the agreed standard.

To actively participate on planning of future activities focused on increasing business levels and/or to overcome future obstacles.

Constantly evaluate, monitor and update departmental checklists, guests’ questionnaires, comments, SOPs, etc. (e.g. departmental check lists, Guest Questionnaires, SOPs etc.)

MANDATORY RESPONSIBILITIES:

(These responsibilities are mandatory to all positions)

To report for duty punctually wearing the correct uniform. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.

To provide friendly, courteous and professional service at all times.

To maintain good working relationships with your colleagues and all other departments.

To be aware of the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

To comply with UAE legislation as required.

To respond to any changes in the department as dictated by the needs of the hotel.

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

To attend training and meetings as and when required.

Follow up on the emails sent my executives and cascade the information to the team positively.