Job Detail

We are currently looking for young, dynamic, self motivated Food & Beverage professionals who want to move their careers forward.

As a F&B Supervisor you are responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience and your role will include key responsibilities such as:

• To be proficient in the History of the Specialty Outlets and act as an ambassador to it

• To supervise a station and ensure that standards are maintained at all times

• To personally coach, train and develop the F&B service team to ensure good food and beverage knowledge, perfect Sequence of service delivery and our LIFE values

• To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets and Rotana standards

• To continuously collect feedback from guests and report it back to the Management

• Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation

• Ensure the proper appearance and grooming of assigned Colleagues

• Handle the welcome of arriving Guests and their seating through the Maitre D’Hotel and take over, if he/she is not available

• Maintain a professional and friendly relationship with the Outlet patrons to ensure their well-being

• Well versed and knowledge in the Outlet’s menu, promotional activities and other relevant issues concerning the outlets and the Hotel

• Contribute to meet and maximize the monthly revenue budget for the respective outlet

• Operate in a safe and environmentally friendly way to protect guests’ and colleagues’ health and safety, as well as protect and conserve the environment

• Comply with the hotel environmental, health and safety policies and procedures

• To Handle special dietary requirements in a professional way and keep both Kitchen Sous-chef and Manager informed

• To report any issue within the outlets to Housekeeping, Engineering or Security depending on its nature

• To handle in a professional way wine that is rejected or corked and hand-over the same to the Restaurant Manager