Job Number 24076967
Job Category Food and Beverage & Culinary
Location Dubai Marriott Harbour Hotel & Suites, King Salman Bin Abdulaziz Al Saud Street Dubai Marina, Dubai, United Arab Emirates, United Arab Emirates VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management



Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.




Education and Experience 


  • H High school diploma or GED; 4 years’ experience in the food and beverage, culinary, or related professional area.


  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience in the food and beverage, culinary, or related professional area.





Taking an Entrepreneurial Approach to Driving the Restaurant Business 

  • Develop and implement strategies to achieve revenue and profitability targets.
  • Monitor and analyze financial performance, including sales trends, expenses, and budget variances.
  • Monitor & understands financial opportunities by surveying restaurant demand.   
  • Partners with key individuals in the local community to assess opportunities.   
  • Identifies and analyzes competitors.   
  • Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
  • Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues. 
  • Prepare and review financial reports, such as profit and loss statements, and take corrective actions as needed.


Leading Significant Marketing/Public Relations/Media Activities

  • Develop and execute marketing strategies to attract new customers and retain existing ones.
  • Plan and coordinate promotional activities, special events, and advertising campaign.
  • Analyze market trends and competitor activities to identify opportunities for growth. 
  • Oversees the restaurant marketing plan in partnership with the either the Hotel Manager or Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.   
  • Liaise and work closely with 3rd Party Marketing Company for social media posts, promotions, and reach.
  • Supports on-site/off-site public relations opportunities to promote the restaurant.   
  • Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.   
  • Serves as the primary point of contact for restaurant events.   
  • Participates in local networking activities, which are often off-property, in support of the restaurant.   
  • Respond to all online reviews in a timely manner.


Managing Day-to-Day Restaurant Operations 

  • Supervises and manages employees.   
  • Understands employee positions well enough to perform duties in employees’ absence.   
  • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.    
  • Conducts daily “taste panels” to educate, drive sales and create sales goals.   
  • Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.   
  • Monitors compliance with all applicable laws and regulations.   
  • Monitors adherence to liquor control policies and procedures.   
  • Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.   
  • Monitors alcohol beverage service for compliance with local laws.   
  • Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.   
  • Assists servers and hosts on the floor during meal periods and high demand times. 
  • Advocates sound financial/business decision making.   
  • Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
  • Recognizes good quality products and presentations.   
  • Supervises daily shift operations in absence of Assistant Restaurant Manager.   
  • Oversees the financial aspects of the department including purchasing and payment of invoices.   


Fostering an Environment that Creates Exciting and Memorable Guest Experiences 

  • Provides services that are above and beyond for customer satisfaction and retention.   
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.    
  • Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.   
  • Empowers employees to provide excellent customer service.   
  • Acts as the guest service role model for the restaurants.   
  • Addresses guest problems and complaints.   
  • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.   
  • Verifies corrective action is taken to continuously improve service results.   
  • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).   
  • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.   


Managing and Conducting Human Resource and Talent Management Activities 

  • Actively participates in the hiring process to identify the right talent to support the outlet’s concept.   
  • Recruit, train, and supervise restaurant staff, including servers, cooks, and support personnel.
  • Set performance expectations and provide ongoing feedback and coaching to ensure staff excellence.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.   
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.   
  • Facilitates the fair and equal treatment of employees. 
  • Strives to improve employee retention.   
  • Monitors employee attendance of on-going training to understand guest expectations.   
  • Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.   
  • Strives to improve service performance.   
  • Encourages recognition of employees across areas of responsibility.   
  • Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.   
  • Establishes guidelines so employees understand expectations and the work.   
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others.   
  • Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.   
  • Encourages and builds mutual trust, respect, and cooperation among team members.   
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Develops specific goals and plans to prioritize, organize, and accomplish own work.   
  • Monitors and maintains the productivity level of employees.   
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.   
  • Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.   
  • Provides work-related training, supervising, follow-up and hands-on management.   


Additional Responsibilities

  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.   
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.   
  • Analyzes information and evaluates results to choose the best solution and solve problems.   



  • Adaptability – Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace. 
  • Communication – Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding.
  • Problem Solving and Decision Making – Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
  • Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution
  • Building and Contributing to Teams – Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
  • Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
  • Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
Building Relationships
  • Coworker Relationships – Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. 
  • Customer Relationships  – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
  • Global Mindset – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
  • Organizational Capability – Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
  • Talent Management – Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
  • Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
  • Business Acumen – Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
  • Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
  • Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards. 
  • Food and Beverage Marketing – Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
  • Food and Beverage Inventory – Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
  • Finance/Accounting – Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
  • Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
  • Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
  • Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
  • Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
  • Writing – Communicates effectively in writing as appropriate for the needs of the audience.


   Policies and Procedures

  • Follow company and department policies and procedures (Eg : Standard Operating Procedures, Brand Standard Audits , Health & Safety Standards)
  • Protect the privacy and security of guests and co – workers.
  • Maintain confidentiality of proprietary materials and information.




Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

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About Marriott International

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 7,000 properties under 30 leading brands spanning 131 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company now offers one travel program, Marriott Bonvoy™, replacing Marriott Rewards®, The Ritz-Carlton Rewards®, and Starwood Preferred Guest®(SPG). For more information, please visit our website at www.marriott.com, and for the latest company news, visit news.marriott.com. In addition, connect with us on Facebook, Twitter and Instagram.