Rayan Dahouk

I didn’t step into this role slowly. I earned it by proving I could handle pressure when the restaurant was full and things weren’t going perfectly. Now I run the floor during service. That means watching everything at once. The team, the timing, the guests, the small details that can turn into big problems if you miss them. When service gets busy, people look to you. You don’t panic, you don’t hesitate, you stay in control and keep things moving. Before every shift, I set the tone. Brief the team, go over reservations, VIP guests, special requests. Everyone needs to know exactly what they’re walking into. Once service starts, there’s no time to think, only to react properly. VIP guests are handled personally. You read the table, adjust the service, and make sure the experience feels smooth without making it obvious. Some of the guests I’ve served are high-profile, and expectations are different. That level of attention becomes second nature. I’ve also been part of opening multiple branches across Abu Dhabi, and Dubai. Starting a restaurant from zero is a different challenge. Building the team, setting the flow, making sure the first services run clean. That experience taught me how to adapt quickly and fix problems before they grow. We’ve maintained Michelin Bib Gourmand recognition while I’ve been part of the team, along with multiple awards from Time Out Dubai and FACT Dining. That doesn’t happen by chance. It comes from consistency, discipline, and a team that knows how to deliver every day. At the end of the shift, what matters is simple. The service flowed, the guests left satisfied, and the team held the standard no matter how busy it got.

You learn very quickly what service really means when you’re handling a full section and the restaurant is packed. Timing, communication with the kitchen, keeping guests satisfied while managing multiple tables at once. If you lose control for a second, it shows immediately. I learned how to read people. When to approach, when to step back, how to handle special requests without making it complicated. VIP guests were part of the daily service, so attention to detail had to be consistent. I also focused on sales without making it feel like selling. Knowing the menu properly, suggesting the right items, increasing the check while keeping the experience natural. That balance is important.

You start by doing the basics, but you quickly understand that everything is connected. The kitchen, the floor, the timing, the guests. If one part falls behind, everything else follows. I supported both sides during busy shifts, which helped me understand how service really works behind the scenes. It made me more aware, more efficient, and more prepared for what came next.

You don’t realize it at first, but this role teaches discipline. Orders have to be right, timing has to be exact, and communication has to be clear. There’s no room for mistakes. It gave me my first understanding of how a service runs and how important small details are in the overall experience.