Venue Floor Supervisor

Role overview

Compensation

• Compensation is AED 12,000 per month plus service charge and tips.

Nightly operating model

• Show 1 involves fast guest arrival, high-volume beverage service and efficient delivery of bites.
• Show 2 is an approximately three-hour dinner show with a prix fixe menu, guest-selected main courses, and continuous beverage service.
• Courses must be coordinated between the kitchen, floor team and live show within designated service windows.

Key responsibilities

• Lead an assigned section at both performances and coordinate section service staff.
• Manage beverage and bites service for Show 1 and the prix fixe dinner sequence for Show 2.
• Track course, beverage, clearing and reset timings; coordinate course firing and delivery with the kitchen.
• Review guest preferences and requirements, prepare tables and stations, and maintain accurate table and seat-position service.
• Resolve delays and guest concerns, drive premium-product upselling, and supervise the between-show reset.
• Train junior team members and maintain luxury-service, grooming and etiquette standards.

Requirements

• Previous Senior Chef de Rang and supervisory experience in luxury and/or entertainment hospitality.
• Experience serving large numbers of guests within fixed service timings; strong understanding of sequence of service and prix fixe dining.
• Excellent food and beverage knowledge, leadership and communication skills, time orientation and operational awareness.
• Ability to remain calm and make fast decisions under pressure; excellent English. Additional languages are advantageous.
• Banquet, high-volume restaurant, luxury hotel, event, dinner-show or theatrical hospitality experience is strongly preferred.
• Available to begin training in October 2026 and flexible to work evenings, weekends and public holidays.

Common service standards

• Support two performances each evening, attend pre-show briefings and respect service timing, guest sightlines and live performance cues.
• Communicate delays, guest issues and operational problems; collaborate across Operations, Reservations, Restaurant, Bar, Kitchen, Technical and Show Management.
• Maintain confidentiality regarding performers, celebrities, VIPs and guests, and follow applicable food safety, hygiene, alcohol service, cash-handling and UAE regulatory procedures.