Requirements
Experience & Education– Minimum 4–6 years of experience in hospitality or food and beverage operations– At least 2 years of experience in a supervisory or leadership role– Experience in high-volume dining venues, restaurants, or food halls is preferredMarket & Industry Knowledge– Good understanding of operational flow and service standards in hospitality environmentsTechnical & Professional Skills– Excellent communication and interpersonal skills– Strong organizational and scheduling abilities– Ability to manage operations in a fast-paced hospitality environment– Good problem-solving and decision-making skills– Fluent communication in English is required– Knowledge of Arabic is considered an advantageLeadership & Personal Attributes– Strong leadership and team supervision abilities– Professional and confident leadership presence– Strong attention to detail and commitment to service standards– Ability to motivate teams and support operational excellence– Ability to work effectively under pressure during busy service periodsNote: This job description reflects key duties and responsibilities of the position and is not to beinterpreted as exhaustive.
Description
POSITION OVERVIEW:The Assistant Manager supports the Venue Manager in overseeing the daily operations of the dining hall,ensuring that front-of-house operations run efficiently and that high standards of guest service, cleanliness,and operational performance are consistently maintained.The Assistant Manager directly supervises the Floor Supervisors and front-of-house operational teams,ensuring smooth service flow and coordination during operating hours. The role plays a key operationalleadership function on the floor and is responsible for staff scheduling, team coordination, and maintainingservice standards across the venue.CORE RESPONSIBILITIES1. Front-of-House Operations Management- Support the Venue Manager in overseeing the daily operations of the dining hall floor.- Ensure that service standards, operational procedures, and cleanliness standards are consistentlymaintained.- Supervise the daily activities of the Floor Supervisors and front-of-house teams.- Monitor service flow and ensure smooth coordination between teams during operating hours.- Assist in resolving operational issues that may arise during service.2. Team Supervision & Staff Coordination- Provide leadership and guidance to Floor Supervisors and front-of-house team members.- Ensure staff perform their duties in accordance with company policies and service standards.- Support staff development through coaching, guidance, and operational feedback.- Ensure team members maintain professional appearance and service etiquette.3. Staff Scheduling & Workforce Planning- Prepare and manage staff schedules for the front-of-house team, ensuring adequate operationalcoverage.- Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation acrossshifts.- Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing.- Adjust schedules when required to accommodate operational needs, leave requests, or peakservice periods.4. Guest Service & Experience- Ensure guests receive high levels of service and hospitality throughout their visit.- Support the team in addressing guest inquiries, requests, or complaints in a professional manner.- Monitor guest interactions and ensure service standards are maintained across the venue.5. Operational Coordination- Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smoothvenue operations.- Communicate operational updates, service issues, and guest feedback to management.- Assist in coordinating daily operational briefings and service preparations.6. Health, Safety & Compliance- Ensure compliance with health, safety, and hygiene standards across front-of-house operations.- Support the implementation of safety procedures and operational guidelines.- Ensure that staff follow company policies and operational procedures.