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Food & Beverage Associate

Miral • Arabic (Optional) • Property Development • Theme Parks & Attractions • High School Diploma • 5 days ago

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Salary

≈ $18k – $31k per year (Estimated)

Location

In office (Abu Dhabi)

Seniority

Junior · 2+ years exp

Confirmed on the employer's own hiring board on Oct 18, 2026. First seen by Alion on Oct 13, 2026.

Overview

Company

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Profile match

Miral

Miral is an Abu Dhabi developer and operator of leisure, tourism and entertainment destinations, responsible for the design, development and management of attractions on Yas Island and Saadiyat Island. Its portfolio includes Ferrari World, Yas Waterworld, Warner Bros World, SeaWorld Yas Island and CLYMB, and through Miral Destinations it also runs teamLab Phenomena, Qasr Al Watan and Al Ain Zoo. The company is headquartered in Abu Dhabi, United Arab Emirates.

miral.ae • HQ: Abu Dhabi, United Arab Emirates • Venues • Property Development • Theme Parks & Attractions • Est. 2011

Job Description

This position delivers the dining experience by providing information to help food and beverage selection, presenting ordered choices ensuring a clean and safe environment.

Job Scope:

To understand and adhere to all company standards, up to and including mission statements, values and standard operating procedures related to your job description.
To display an open body posture, helpful and cheerful attitude while communicating effectively with our guests and fellow Colleagues in order to support Miral Strategy and Values.
All colleagues will comply with company grooming standards and dress codes as set out by the company at all times.
To represent and promote Miral Experiences in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders.
To help, collectively to achieve Department and Company objectives, action plans and key performance indicators.
To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
To engage each Guest as a unique individual and listen attentively to their requests.
To adhere to all emergency procedures, ensuring Guest safety and participate in an emergency drills and evacuations as necessary.
To greet Guests as they arrive in accordance with standard operating procedures set out by the company.
To answer questions regarding the menu and making suggestions regarding food choices by menu location.
To upsell drinks before meals, side orders that complement the main dishes, and suggesting non - alcoholic beverages or alcoholic beverages including wine.
To relay food orders to the kitchen and serve courses within sequence as specified by local standard operating procedure.
To conduct all restaurant opening and restaurant closing procedures according to Pre - Set Standard Operating Procedures as defined by the company.
To utilize the correct serving techniques for all types of food and beverages offered on the menu in a specific location as set out by standard operating procedures.
When designated as a host to introduce the waiter/waitress that will be attending to the guests.
To deal with guest complaints courteously, efficiently and according to company policy and to apply guest recovery solutions.
To service tables in the restaurant area ensuring a clean and presentable environment for our guests.
To be fully aware and knowledgeable of all products sold in F&B Outlets in order to promote, suggest and up-sell products to our guests according to standard operating procedures.
Good Housekeeping - To ensure the condiment stands are kept fully stocked and replenished as required.
To clean regularly equipment, machinery and dispensers in accordance with outlet checklists and standard operating procedures.
To sweep /mop floors in the outlet as required in accordance with standard operating procedures.
To collect stock from the Warehouse and delivering to the outlet as required by team leader, supervisor or manager.
To actively interact with guests and encourage them to view the restaurant menu, enticing them with offers or promotions in line with company strategy.
To seat guests at the table and providing them with a menu and information about the style of service.
To manage the waiting list should the restaurant become full to capacity,
To maintain a safe and clean working environment by complying with company rules and HACCP procedures as set out in standard operating procedures.
Should attend and pass all legally food safety courses (example: Essential Food Safety Training/ EFST).
To manage lost & found items adhering to company’s lost & found policy.
To uphold integrity by understanding and adhering to all proper wristbands handling, cash handling and point of sales procedures in order to contribute to the success of the organization.
To be fully aware and knowledgeable of all products, activities and service sold not only in F&B outlets but overall, in order to promote, suggest and up sell these products to the Guests which will in turn increase revenue, per cap and Guest satisfaction.
To operate cash register (POS System) in accordance with Standard Operating Procedures.
To keep the register area neat and stocked with necessary supplies as set out in the standard operating procedures.
To be responsible for the cash float throughout your shift and ensuring it balances correctly at the conclusion of the shift as set out in the standard operating procedures.
To be responsible for remitting the daily sales to cash control as set out in the standard operating procedures.
To adhere to company’s overage & shortage policy as set out in the standard operating procedures.
To use machinery, equipment or dangerous substances in accordance with training and instruction received as defined as set out in standard operating procedures.
To assist in other areas of the outlet, such as cleaning-up, shelf stocking, or keeping items displayed in an orderly manner.
To participate fully in all training and continual assessment projects held by the food and beverage department.
To perform any additional tasks / duties that are assigned by the management team.