Nestled in the city's heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.

With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.

Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it's not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.

Scope of Position

The Assistant Back of House Manager works closely with the Director of Back of House to oversee the operational and administrative aspects of the stewarding section to support F&B service and culinary teams.  The ideal candidate must be driven, detail-oriented, with exceptional leadership skills, and strong background in managing stewarding operations.

Key Responsibilities:

• Lead and manage the stewarding department, including sanitation and cleanliness of all food service and kitchen areas
• Implement and monitor compliance of all operational standards, as per established policies, SOPs, hygiene, fire, life, health, safety, and security measures 
• Carry out weekly/monthly walk-throughs with the respective Outlet Manager, Outlet Head Chef and Duty/Shift leader of engineering colleagues to ensure all equipment and cleanliness in their respective area are in good working order, clean and hygienic as per standards
• Carry out daily check/walk-throughs with the supervisor to ensure all kitchens and show kitchens are kept in excellent condition
• Assist in developing and implementing cost control inventory measures to optimize profitability without compromising quality
• Ensure safekeeping of all operating supplies and equipment in the store, proper accounting of quantities and ensuring quality of products are meeting specifications and tidiness of the storages.
• Control and monitor daily issuance of chemicals and to ensure that usage of the chemicals is compatible with their purpose.
• Manage inventory of all operating equipment and supplies.
• Support with finding methods of reducing costs of all related stewarding supplies without affecting the level of service and quality.
• Provide monthly reports and analysis related to waste management, recycling, and breakage to support the FLHSS system procedures.   
• Identify areas for improvement and implement strategies for enhancement and improvement of efficiency of operations
• Report any incidents to the security as per safety and security FLHSS guidelines.
• Perform any other reasonable duties as required by the Director of Back of House from time to time.
• Collaborate with other department leaders to integrate restaurant operations with overall hotel objectives, to maximize revenue-generating opportunities in line with market demands
• Cultivate relationships with suppliers and industry partners to enhance the restaurant's reputation and visibility
• Foster a culture of learning, teamwork, collaboration, and continuous improvement among colleagues.

Skills and Qualifications:

• With a High School Diploma or equivalent. An advantage is a degree or Higher National Diploma in Hospitality/ Hotel/ Business Management.
• Minimum 2 years' experience as Assistant Back of House Manager or 4 years of experience as Stewarding Supervisor in a luxury hotel environment. 
• Work experience in at least one of the following countries in the Middle East: UAE, Bahrain, Saudi Arabia and Qatar is preferred.
• Hotel pre-opening or renovation experience is preferred.
• Certified supervising food safety in catering Level 3. Serve Safe certificated is preferred. Strong knowledge of Food Safety is essential.
• Knowledge of industry best practices and trends in stewarding and sanitation
• Excellent verbal and written communication skills in English.
• Verbal and written communication skills in Arabic or other languages are preferred.
• Strong interpersonal and communication skills, with the ability to interact effectively with guests, colleagues, and stakeholders at all levels.
• Exceptional organizational skills and attention to detail, with the ability to multitask and prioritize in a fast-paced environment.
• With a proven track record of driving operational excellence, resolving issues effectively, and motivating and developing Colleagues.
• Flexibility to work a variety of shifts, including evenings, weekends, and holidays, as required by business needs
• Knowledgeable about proper handling of Dishwashing Machines and Chemicals.
• Ability to organize large projects and outside catering events.