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Marriott Bonvoy Logo Marriott Bonvoy · Gastronomy

Restaurant Manager - Chinese Restaurant

Malaysia, Kuala Lumpur Employment contract · Job Posted June 10, 2026
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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 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • OR 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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