Summary
Minor Hotels is hiring a Restaurant Manager for Desert Islands Resort & Spa by Anantara in Abu Dhabi. The role oversees restaurant and bar operations, coordinates with the kitchen, and promotes the property's food and beverage offerings. Responsibilities include supervising and training the Food & Beverage team, managing rosters and service standards, monitoring hygiene and workplace safety, and supporting stock control and reporting. The manager will mainly work evening shifts and must be available on weekends as required.
The posting
As published on minorhotels.com. Pulled from the employer's site and shown as they wrote it.
Job Location:
Desert Islands Resort & Spa by Anantara


Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.
Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.
This role is essential in overseeing the day-to-day operations of the restaurant and bar, ensuring exceptional guest experiences, efficient service, and the development of the Food & Beverage team. The successful candidate will predominantly work evening shifts and must be available to work weekends as required.
Key Responsibilities Include:
- Organises and controls the operations of the restaurant to provide dining services.
- Oversee and ensure smooth, efficient, and professional daily operations of the restaurant & bar.
- Develop and maintain a strong understanding of the property’s food and beverage offerings to promote to guests.
- Collaborate with the kitchen team during service periods to ensure quality service, presentation, and guest satisfaction.
- Supervise, coach, and train Food & Beverage Attendants, fostering a high-performing team.
- Manage staff rostering, workflow, and service standards to ensure operational efficiency.
- Monitor and maintain compliance with hygiene, and workplace health & safety standards.
- Assist with stock control, ordering, and reporting as required.
- Drive guest satisfaction, service excellence, and continuous improvement initiatives.
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