Assistant Venue Manager Job at Marriott Bonvoy (Kuala Lumpur)

Job Description

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

Job Responsibility

Supervises and manages employees
Manages all day-to-day operations
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
Develops specific goals and plans to prioritize, organize, and accomplish your work
Ensures and maintains the productivity level of employees
Provides the leadership, vision and direction to bring together and prioritize the departmental goals
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management
Ensures compliance with all applicable laws and regulations
Ensures compliance with food handling and sanitation standards
Ensures staff understands local, state and Federal liquor laws
Establishes and maintains open, collaborative relationships with employees
Establishes guidelines so employees understand expectations and parameters
Monitors alcohol beverage service in compliance with local laws
Provides services that are above and beyond for customer satisfaction and retention
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Empowers employees to provide excellent customer service
Acts as the guest service role model for the restaurants
Handles guest problems and complaints
Meets with guests on an informal basis during meals or upon departure to obtain feedback
Ensures corrective action is taken to continuously improve service results
Incorporates guest satisfaction as a component of departmental meetings
Manages service delivery in outlets to ensure excellent service from point of entry to departure
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
Ensures employees are treated fairly and equitably
Strives to improve employee retention
Ensures employees receive on-going training to understand guest expectations
Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results
Strives to improve service performance
Ensures recognition is taking place across areas of responsibility
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Assists servers and hosts on the floor during meal periods and high demand times
Recognizes good quality products and presentations
Supervises daily shift operations in absence of Assistant Restaurant Manager
Oversees the financial aspects of the department including purchasing and payment of invoices

Requirements

High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area

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Assistant Venue Manager

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