Mgr-Restaurant Job at Marriott Bonvoy (Batumi)

Job Description

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. 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. Determines training needed to accomplish goals, then implements plan.

Job Responsibility

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet
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
Determines training needed to accomplish goals, then implements plan
Understands financial opportunities by surveying restaurant demand
Partners with key individuals in the local community to assess opportunities
Identifies and analyzes competitors
Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action
Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues
Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable
Supports on-site/off-site public relations opportunities to promote the restaurant
Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies
Serves as the primary point of contact for restaurant events
Participates in local networking activities, which are often off-property, in support of the restaurant
Supervises and manages employees
Understands employee positions well enough to perform duties in employees' absence
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
Conducts daily taste panels to educate, drive sales and create sales goals
Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc
Monitors compliance with all applicable laws and regulations
Monitors adherence to liquor control policies and procedures
Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear
Monitors alcohol beverage service for compliance with local laws
Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards
Assists servers and hosts on the floor during meal periods and high demand times
Advocates sound financial/business decision making
Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis
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
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
Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations
Empowers employees to provide excellent customer service
Acts as the guest service role model for the restaurants
Addresses guest problems and complaints
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
Verifies corrective action is taken to continuously improve service results
Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return)
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement
Actively participates in the hiring process to identify the right talent to support the outlet's concept
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
Facilitates the fair and equal treatment of employees
Strives to improve employee retention
Monitors employee attendance of on-going training to understand guest expectations
Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
Strives to improve service performance
Encourages recognition of employees across areas of responsibility
Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team
Establishes guidelines so employees understand expectations and the work
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model
Encourages and builds mutual trust, respect, and cooperation among team members
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 own work
Monitors and maintains the productivity level of employees
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective
Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives
Provides work-related training, supervising, follow-up and hands-on management
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose the best solution and solve problems

Requirements

H 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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