Restaurant Manager
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Key skills for this role
About the Role
Marriott International is hiring a Restaurant Manager for St. Regis Saadiyat Island Resort in Abu Dhabi. The role involves supervising daily restaurant operations, managing staff, ensuring guest satisfaction, and maintaining sanitation standards.
Key Skills for This Role
Responsibilities
- Supervise and manage employees; manage all day to day operations
- Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- Identify developmental needs of others and coach, mentor, or help improve knowledge or skills
- Ensure compliance with all food & beverage policies, standards and procedures
- Provide services that are above and beyond for customer satisfaction and retention
- Handle guest problems and complaints
- Manage service delivery in outlets to ensure excellent service from point of entry to departure
Requirements
- High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
- OR 2 year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in food and beverage, culinary, or related professional area
Full Job Posting
Job Summary
- 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 employ
Education and Experience
- 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.
Managing Day to Day Operations
- Supervises and manages employees. Manages all day to day operations. Understands employee positions well enough to perform duties in employees' absence.
- 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.
Leading Food and Beverage Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- 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.
Ensuring Exceptional Customer Service
- 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.
- Displays leadership in guest hospitality, exemplifies excellent customer service.
- 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 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.
Managing and Conducting Human Resource Activities
- 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.
- 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.
- Strives to improve service performance.
- Ensures recognition is taking place across areas of responsibility.
Additional Responsibilities
- 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.
Work Location
- Saadiyat Island, Abu Dhabi, United Arab Emirates
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