Assistant Manager – CuiScene Restaurant

JobsCloseBy Editorial Insights

Fairmont Bab Al Bahr is hiring an Assistant Manager for CuiScene Restaurant in Abu Dhabi. This full time onsite role supports daily buffet service across breakfast to dinner, ensures service standards in line with Fairmont’s Heartist philosophy, coaches staff, and collaborates with Culinary and other departments to optimize guest flow, presentation, and sustainability. Ideal candidates bring 2-3 years in an assistant managerial role in a luxury hotel or high volume outlet, strong buffet and F&B knowledge, HACCP awareness, and proven leadership under pressure. To apply, tailor your resume to quantify guest satisfaction improvements, cost control, and staff development, showcase cross department teamwork, and highlight language skills.

Company Description

Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.

Job Description

• Deliver exceptional and personalized service to guests, ensuring memorable dining experiences aligned with Fairmont’s Heartist philosophy.
• Welcome and engage with guests, anticipate their needs, and handle feedback or concerns professionally and promptly.
• Ensure consistent service standards are maintained throughout the restaurant operation.
• Monitor guest satisfaction and implement improvements to enhance the overall dining experience.
• Assist the Restaurant Manager in managing daily buffet operations, including breakfast, lunch, and dinner services.
• Ensure smooth opening and closing procedures, including restaurant readiness, cleanliness, and service setup.
• Monitor buffet presentation, food replenishment, hygiene standards, and overall guest flow.
• Coordinate closely with the Culinary team to ensure timely replenishment and quality presentation of buffet items.
• Supervise, coach, and motivate restaurant colleagues to deliver excellent service standards.
• Conduct daily briefings, assign duties, and ensure proper staffing allocation according to business levels.
• Support training and development of colleagues, promoting continuous improvement and professional growth.
• Assist in performance management and provide constructive feedback to team members.
• Support the Restaurant Manager in achieving departmental financial goals, including revenue targets and cost control.
• Monitor operating supplies, inventory levels, and minimize wastage.
• Ensure proper handling of billing procedures, cash handling, and POS operations.
• Assist with scheduling, attendance monitoring, and administrative tasks as required.
• Ensure compliance with hotel policies, safety regulations, and brand standards.
• Maintain high standards of cleanliness, hygiene, and workplace safety.
• Promote sustainable practices and support hotel environmental initiatives.
• Work closely with Kitchen, Stewarding, Engineering, Housekeeping, and other departments to ensure seamless operations.
• Maintain effective communication with management and colleagues.
• Support hotel events, promotions, and special dining experiences when required.

Qualifications

• Minimum 2–3 years of experience in a assistant managerial role within a luxury hotel or high-volume restaurant environment.
• Strong knowledge of buffet operations and international dining concepts.
• Excellent leadership, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced hospitality environment.
• Strong understanding of guest service standards and Food & Beverage operations.
• Knowledge of HACCP and food safety procedures.
• Proficiency in English; additional languages are an advantage.