Atlantis,The Palm, Dubai / UAE : Restaurant Manager

[Mohammad Sajid]

Employer : Atlantis,The Palm,Dubai
Posted : 08 Jul 2010
Reference : 203357
Location : United Arab Emirates
Job Title : Restaurant Manager
Employer Type : Hotel
Position : Manager, Restaurant(Levantine)
Salary : Competitive Expat Package

Job description :
About the Company Atlantis, The Palm is a 1,539 room, ocean-themed destination resort located at the centre of the crescent of the man-made Palm Jumeirah in Dubai. This US$1.5 billion joint venture project was developed with Dubai Government owned, Istithmar. Opened in September 2008, the resort utilises the 46 hectares site with 17 hectares of water park amusement, further marine and entertainment attractions and a collection of some of the most renowned world-class chefs including Nobu, Giorgio Locatelli, Santi Santamaria and Michel Rostang. Atlantis, The Palm offers an unprecedented entertainment centre, an impressive collection of luxury boutiques and shops and extensive meeting and convention facilities. It is home to one of the largest open-air marine habitats in the world, with some 65,000 marine animals in lagoons and displays including The Lost Chambers, a maze of underwater corridors and passageways providing a journey through ancient Atlantis. About the Department Atlantis, the Palm will be host to some of the most amazing Food and Beverage experiences in the world. With 36 food and beverage outlets on the resort and Conferencing facilities rivalling the best in the world, offering unique experiences to all our guests. Responsibilities Leventine, as the name suggests, boasts a Middle Eastern a la carte menu with influences from the Maghreb and Levant region, combined with Turkish, Greek and Iranian dishes and delicacies. The menu will be laid out by region or food category, most dishes are to be shared, with some individual plated items being the exception. The restaurant also provides a sampler menu/set menu. A bread oven providing fresh bread and centrally located grill are some of the focal points of this restaurant. Shisha and Arabic coffee are available. The Restaurant has seating capacity for 242 guests.

You will be responsible for motivating your team to ensure a team spirit in the operation. This includes training and development of 42 team members to ensure the highest level of service to 'blow away our guests'. You will ensure the strong financial performance of the Restaurant monitoring revenue generation and implementing promotional strategies.

To be successful in this role, you will require :
- Must be a Lebanese national
- Degree in Hotel Management
- Proven leadership skills of a large multicultural team of an a la carte style Arabic restaurant
- Experience in training, mentoring and developing a team
- Ability to work under pressure and maintain a calm and personable demeanor
- Be willing and able to 'blow our customer away'
- Results driven
- Focused on training and development
- A minimum of 5 years international experience in a Restaurant Manager position
- Speak, read and write in English & Arabic Fluently Closing Statement Should you feel you meet the above criteria we are waiting to hear from you!

(Please remember to provide your passport details and attach your passport size photographs before you submit the application)

To Apply:
http://www.catererglobal.com/job/102...ant-levantine-

[Guest-IJT]

Name : Munish Kumar
Email : kumar.munish21 AT yahoo.com
Designation / Skillset : Restaurant Manager
Kindly find attached herewith the detailed resume for your reference.
The opportunity presented in this listing is seems to be suitable for me and i believe my strong technical experience and education will make me a very competitive candidate for this position.
I thank you for your time and consideration and look forward to have a positive reply soon.
Sincerely,
Munish Kumar


Resume :

Objective : I want to be professional with enthusiasm and creativity who implement new ideas for the benefit of the organization and looking for creating a benchmark in the industry. A benchmark, which will be for its perfection, service & quality. I wish to be known as a creative person with ethics who advanced in life meeting challenges, doing new things, bringing people together and taking them forward. A professional Known for his quality, service, perfection, problem solving and decision making skills.
Professional experience
Presently working in Izakaya (pre-opening), A Japanese Specialty Restaurant, New Delhi as a Restaurant Manager.
April 2008–September 2009 : guest service supervisor at wasabi by morimoto in pre-opening team, taj mahal hotel, new delhi.
August 2006- March 2008 : guest service assistant at house of ming, taj mahal hotel, new delhi.
May 2005-July 2006 : guest service assistant at Machan, taj mahal hotel, new delhi.
November 2001-2005 :Catering Assistant at the imperial hotel, new delhi.( A Member of Preferred Hotels & Resorts Worldwide)
June 2000, -November, 2000 - industrial training at the imperial hotel, new delhi.
Key responsibilities :
Managerial
Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.
Facilitate learning and development for all the team members of the outlet.
Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
Operational
Ensure the smooth day-to-day functioning of the outlet.
Conduct daily briefing of the staff, and supervise the following;
- Restaurant set up & mis-en-place
- Reservations
- Restaurant inventory (supplies, perishables, liquor etc)
Implement an effective system of recording guest history, preferences and other guest related data.
Work in association with the support departments in the area of guest preferences, guest profiles, effect of new/ competition outlets etc.
Maintain constant guest contact, build relationships, solicit feedback and monitor the standards of the restaurant.
Work with the executive chef on menu planning and pricing.
Plan and organize various food festivals, restaurant promotions or special occasions.
Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in f & b.
Job Profile
Reports to Regional Director.
Responsible for overall operations of the unit.
Responsible to achieve the sale targets as per financial budget.
Responsible for setting procedures, guidelines as per company standard.
Responsible for marketing, client servicing and promoting the restaurant.
Responsible for Corporate, Business tie-ups to enhance the business.
Responsible for planning & conducting events to make the place happening.
Responsible for People management.
Responsible for control management.
Responsible for P & L, MIS, Budget and other reports of the unit.
Responsible for Vendor management.
Professional Qualification
Diploma in Food & Beverages Services from National Council for Hotel Management & Catering Technology, Pusa, New Delhi.
Certificate Course of First-Aid from Red Cross Society.
Diploma in Computer Application. (ms office, micros, pos (point of sale)
Academic Qualification
Graduated from Kurukshetra University, Kurukshetra.
12th from Sheikhupura Khalsa Senior Secondary School, Karnal.

Languages : hindi,english,punjabi.
Achievements
Nominated to visit Tsukiji (Worlds Largest Fish Market) in Tokyo, Japan.
Awarded Appreciation Certificate by The General Manager of the imperial hotel.
Won Managing Director Club Award (Mr.Raymond Bickson) for consecutive year (2007,2008) for the best employee of the Hotel at the taj mahal hotel, new delhi.

Date :
Place : New Delhi (Munish Kumar)
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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4357458
Date & Time : 11th Jul 2011 10:58 AM (UTC)
IP Address : 122.163.131.66
Browser Info : Mozilla/5.0 (Windows NT 5.1) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.112 Safari/534.30
Predicted Country : India

[Guest]

ANTHONY C. MERCADO
Email : Kurt_marc2004 AT yahoo.com
Career Objective :
A position that built on my skills and experience would allow me to scope for upward movement.
Employment Record (From Present to Past) :
Fine house Restaurant, Iizuka City Japan
Nov. 2007 – Nov. 2010
Waiter/Cook Assistant
Duties and Responsibilities :
- Prepare kitchen utensils’
- Prepare all meat & vegetables
- Assisting our Chief cook
- Taking order to our customer
- Food & beverage serving
- Maintaining cleanliness in dining area
Penong’s Restaurant
July 2005 to march 2006
Waiter
Duties and Responsibilities :
- Maintaining the cleanliness of dining area
- Set up all dining table’s
- Set buffet table
- Preparing dining utensils’ preparing beverages
- Serve the food to our customers and attend all customers need
- Maintaining the 100% customer satisfaction
The Royal Mandaya Hotel
April 2006 to Oct. 2007
Waiter
Duties and Responsibilities :
- Maintaining the cleanliness of dining area
- Set up all dining table’s
- Set buffet table
- Preparing dining utensils’ preparing beverages
- Serve the food to our customers and attend all customers need
- Maintaining the 100% customer satisfaction
Capabilities :
Work under pressure, willingly assisting peers and superiors in teamwork environment. Effectively, helping to fulfill customer(s) requirements and expectations or high quality service.

Educational Background :
College : University of Mindanao 2005-2006
Course: 2yr. Computer Technician