Restaurant Manager📣 Job Ad

Introduction:
Join Marriott International as an Assistant Restaurant Manager where you will play a crucial role in enhancing guest experiences and supervising daily restaurant operations. As part of a global brand known for luxury hospitality, you will contribute to our mission of delivering exceptional service and ensuring the smooth operation of our restaurant.

Key Responsibilities:

• Management of Restaurant Team: Assist in supervising the restaurant team, handling employee concerns, and providing constructive feedback to ensure performance expectations are met.
• Daily Operations: Ensure compliance with restaurant policies and standards, manage supplies and equipment, and monitor food quality and service levels.
• Exceptional Customer Service: Interact with guests to gather feedback, address concerns, and encourage staff to deliver outstanding service.
• Human Resource Activities: Oversee training initiatives, communicate performance expectations, and provide coaching to team members.
• Additional Responsibilities: Contribute to communication efforts with supervisors and team, assist during peak times, and recognize high-quality products and presentations.

Candidate Profile:
Education: 2-year degree in Food Service Management, Hotel Management, or a related field.
Experience: Minimum 2 years in food and beverage or culinary industry.

Join a team that sets the standard for luxury service and become part of a culture that values creativity, thoughtful interaction, and immersion into the Gold Standards of The Ritz-Carlton.

Position Objective:
The primary role of a Restaurant Manager at Apparel Group is to efficiently manage and control the day-to-day operations of the restaurant.

Key Responsibilities:

• Ensure that both FOH and BOH staff are familiar with daily requirements.
• Conduct staff training prior to restaurant opening and as needed to maintain operational excellence.
• Coordinate with related parties during the pre-opening phase to ensure the restaurant is fully ready on opening day.
• Treat all staff fairly with courtesy and respect.
• Keep time schedules, leave rosters, and attendance registers up-to-date.
• Work with the executive chef and bartender on new menu items and beverages.
• Facilitate smooth communication between the restaurant and kitchen.
• Oversee supply ordering and ensure timely delivery and proper storage of purchased orders.
• Manage the restaurant’s profit and loss statements and sales targets.
• Ensure efficient food and beverage service.
• Schedule staff hours according to reservation volumes and maintain daily attendance logs.
• Control staff discipline and grievance handling.
• Manage administrative procedures for timely processing of documents.
• Ensure expenses stay within budget and manage tips.
• Supervise monthly inventory and day-to-day functions of restaurant employees.
• Conduct daily staff briefings and weekly reviews with the Managing Partner.
• Lead PR and marketing efforts to maximize exposure and revenues.
• Generate weekly, monthly, and quarterly operational reports.
• Maintain hygiene standards and be familiar with health and safety procedures.
• Control departmental operations to achieve budget targets.

General Expectations:
Comply with the company’s corporate code of conduct and values, and perform tasks that contribute to achieving business goals.

Café Operations Manager