Head Hostess

Soluna Restaurants and Beach Club is a Mediterranean-inspired beach club, located at the Balqis Residences on the Palm Jumeirah. Soluna offers exclusive access and unparalleled experiences to guests of The First Group Hospitality’s portfolio of brands.

Guests can opt for sun loungers or private cabanas and choose from a range of water sports, available at the beach. Nestled amid Dubai’s breath-taking coastline, Soluna boasts a range of highly recommended homegrown multi-cuisine options, including artisanal pastries at Risen Café and Artisanal Bakery, and contemporary dining at Ènas. A daily beach and poolside menu is also available.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Soluna Restaurants and Beach Club.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The role of a Head Host / Hostess is essential in creating positive experience for the guests of MasterChef the TV Experience. They will provide our guests with a warm and sincere greeting and to ensure any of their special requirements are carefully communicated to the Service team. Throughout the shift, Head Hostess is responsible for managing the flow of the dining room, so that guests are seated in an efficient and timely manner that enhances their experience. Head Host / Hostess also assists the Management Team in ensuring that an effective and rigorous training program is continuously carried out for the Reception / Reservations team and in providing guidance to his/her team in a motivational atmosphere.

JOB DUTIES

1. Assist the Management team with the execution of approved promotions, calendar holidays, special events tickets sales and bookings (Resident Chefs visits, New Year, Christmas etc).
2. Ensure that menu content is always up to date, regularly liaise with the management team / Head Chef to make necessary adjustments, print / order new menu copies.
3. Assist the Management Team with organization of operations before and during MasterChef winners’ residences visits
4. Work closely with the Reservation Agent to make sure reservations are properly done, the CRM system and the Black Book are up-to-date. (add something)
5. Answer the phone, being able to explain the location of the restaurant, its mission, vision and principles, menu, concept, design and history.
6. Make regular / VIP / special occasions reservations, keep the table management system updated and inquire about allergies and special requests.
7. Review existing reservations prior to the beginning of each shift, optimise seating arrangements and communicate any information about VIPs/Regulars/PWK/Groups during the briefing.
8. Check the hotel occupancy and any important information from the Hotel’s side (in-house VIPs, complaint guests etc.) and communicate this information during the briefing.
9. Review, clean / discard if necessary any soiled / torn / worn out menus; print extra pages if needed.
10. Ensure the restaurant is ready to receive guests prior to opening, that the table allocation is correct tables are ready in line with opening standards.
11. Communicate guest information to the Captains and Managers in a timely manner.
12. Warmly and graciously greet all guests upon arrival.
13. When possible, open the front door for guests entering or leaving the restaurant (terrace).
14. Constantly update the table management system and communicate with FOH staff to assure successful operation.
15. Accommodate special seating requests for guests whenever possible, while balancing the customer flow in different service stations.
16. Upon seating, offer guests a menu and inform them of their waiter’s name. Inspect table for proper presentation and completeness.
17. Thank guests as they leave and invite them to come back.
18. Perform the side duties as per the side duties schedules / checklists or as per the assignment of the management.
19. Complete any other work-related tasks or directives issues by your superiors in a polite, timely and accurate manner.
20. Occasionally, if asked, assist servers with orders, delivery of food and clearing tables.
21. Know the Sequence of Service by heart and be knowledgeable about all aspects of food, beverage, and service standards.
22. Communicate all guest feedback to the Management Team, both positive and negative.
23. Know by heart, maintain and regularly update Guests’ Black Book, build and maintain positive relationships with restaurant VIPs, PWK, owning company executives, MasterChef residents / winners, judges, TV celebrities etc.
24. Assist in the organization of operations before and during MasterChef winners’ residences visits in terms of collecting pre-payment from the guests,
25. Ensure the team is always well groomed and ready for work.
26. Supervising the completion of various positions checklists and completing management checklist before every shift.
27. To ensure all employees are familiar with various versions of MasterChef TV program, its core elements (MC apron, Mystery Box, elimination challenges, judges etc) and that they watched a minimum of recommended episodes.
28. Ensure that OS&E list is updated regularly and that the stocks are maintained appropriately.
29. Update and maintain restaurant training records.
30. Ensure that the correct team attendance hours in the people management system are submitted for approval on a weekly basis.
31. Ensure that team manual attendance records are maintained and updated properly.
32. Assist Management Team in creating weekly schedule for Reception / Reservations employees. Ensure that staffing is adequate to meet demands of business.
33. Ensure that the vacation calendar book is maintained and updated properly.
34. Ensure that the employees request book is maintained and updated properly.
35. Regularly organize Reception / Reservations team trainings, keep training records and test employees knowledge.
36. Effectively delegate duties and responsibilities down the organizational line and consistently follow-up to secure results.
37. Evaluate the performance of the Reception / Reservations team. Initiate plans for career progression, recommend promotions or transfers.
38. Practice good housekeeping and safety by paying constant attention and inspecting equipment, physical interior and exterior of the restaurant / building.
39. Participate in community and corporate activities to promote good corporate image.
40. Ensure professional execution of approved promotions, organise staff trainings about the same, liaise with suppliers and entertainers.
41. Establish and maintain good relationship with various departments within the Hotel and TFG.
42. Ensure that the par stock is maintained for Hostess Desk disposables, dry goods and stationary and that ordering is done on time.
43. Assist the management team to complete all daily and weekly reports. i.e. Daily Sales report, Discounts/Complimentary/Promotions report
44. Ensure that all food safety standards/HACCP are maintained and implemented in line with the company policy and municipality requirements.
45. Maintain and practice fire and security systems and procedures.

• UAE Food & Beverage Operations Experience
• A Minimum of 3 years of experience in a leadership role in the restaurant reception