Restaurant Manager Job at Marriott Bonvoy (Batam)

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

Supervise daily restaurant operations and assists with menu planning
Maintain sanitation standards and assists servers and hosts on the floor during peak meal periods
Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility
Determine training needed to accomplish goals, then implement plan
Supervise and manage employees
Manage all day-to-day operations
Review staffing levels to ensure that guest service, operational needs and financial objectives are met
Utilize interpersonal and communication skills to lead, influence, and encourage others
Encourage and build mutual trust, respect, and cooperation among team members
Serve as a role model to demonstrate appropriate behaviors
Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
Develop specific goals and plans to prioritize, organize, and accomplish your work
Ensure and maintain the productivity level of employees
Provide the leadership, vision and direction to bring together and prioritize the departmental goals
Ensure compliance with all food & beverage policies, standards and procedures
Ensure compliance with all applicable laws and regulations
Ensure compliance with food handling and sanitation standards
Ensure staff understands local, state and Federal liquor laws
Establish and maintain open, collaborative relationships with employees
Establish guidelines so employees understand expectations and parameters
Monitor alcohol beverage service in compliance with local laws
Provide services that are above and beyond for customer satisfaction and retention
Improve service by communicating and assisting individuals to understand guest needs
Manage day-to-day operations, ensures the quality, standards and meets the expectations of the customers
Display leadership in guest hospitality
Empower employees to provide excellent customer service
Act as the guest service role model for the restaurants
Handle guest problems and complaints
Meet with guests on an informal basis during meals or upon departure to obtain feedback
Ensure corrective action is taken to continuously improve service results
Incorporate guest satisfaction as a component of departmental meetings
Manage service delivery in outlets to ensure excellent service from point of entry to departure
Provide guidance and direction to subordinates
Identify the educational needs of others, develop formal educational or training programs or classes
Ensure employees are treated fairly and equitably
Ensure employees receive on-going training to understand guest expectations
Solicit employee feedback
Strive to improve service performance
Ensure recognition is taking place across areas of responsibility
Provide information to supervisors, co-workers, and subordinates
Analyze information and evaluating results to choose the best solution and solve problems
Assist servers and hosts on the floor during meal periods and high demand times
Recognize good quality products and presentations
Supervise daily shift operations in absence of Assistant Restaurant Manager
Oversee 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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