Restaurant Operations Manager

4 days ago

Suzhou, Jiangsu, China Marriott International Full time

**Restaurant Manager Job Description**

As a Restaurant Manager at Marriott International, you will be responsible for maximizing financial performance and attracting guests by understanding local market trends and partnering with culinary leadership to position the outlet effectively.

**Key Responsibilities**

  • Supervise daily restaurant operations, including menu planning, maintaining sanitation standards, and assisting servers and hosts on the floor during peak meal periods.
  • Strive to continually improve guest and employee satisfaction by determining training needs and implementing plans to achieve goals.
  • Understand financial opportunities by surveying restaurant demand, partnering with local community members, and identifying competitors.
  • Control purchases and inventory by negotiating prices and contracts, reviewing usage reports, and taking corrective action.
  • Apply sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.
  • Oversee the restaurant marketing plan, including social media posts and public event communications, and monitor social media activity.
  • Supervise and manage employees, understanding employee positions well enough to perform duties in their absence.
  • Maintain service and sanitation standards in the restaurant, bar/lounge, and room service areas.
  • Conduct daily "taste panels" to educate, drive sales, and create sales goals.
  • Monitor compliance with all applicable laws and regulations, liquor control policies, and food & beverage policies.
  • Assist servers and hosts on the floor during meal periods and high demand times, advocating sound financial/business decision making.
  • Manage day-to-day operations to meet customer expectations of quality and standards.
  • Recognize good quality products and presentations, supervising daily shift operations in the absence of the Assistant Restaurant Manager.
  • Oversee the financial aspects of the department, including purchasing and payment of invoices.
  • Provide services that are above and beyond for customer satisfaction and retention, improving service by communicating and assisting individuals to understand guest needs.
  • Empower employees to provide excellent customer service, acting as the guest service role model for the restaurants.
  • Address guest problems and complaints, meeting with guests on an informal basis to obtain feedback on quality of food and beverage, service levels, and overall satisfaction.
  • Manage service delivery in outlets to ensure excellent service from point of entry to departure.
  • Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
  • Actively participate in the hiring process to identify the right talent to support the outlet's concept.
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Identify the educational needs of others, develop formal educational or training programs, and teach or instruct others.
  • Facilitate the fair and equal treatment of employees, striving to improve employee retention.
  • Monitor employee attendance of on-going training to understand guest expectations.
  • Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to identify and address employee problems or concerns.
  • Establish and maintain open, collaborative relationships with employees and encourage employees to do the same within the team.
  • Establish guidelines so employees understand expectations and the work.
  • Utilize interpersonal and communication skills to lead, influence, and encourage others.
  • Demonstrate honesty/integrity and model appropriate behaviors by leading by example and serving as a role model.
  • Encourage and build mutual trust, respect, and cooperation among team members.
  • 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 own work.
  • Monitor and maintain the productivity level of employees.
  • Provide the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  • Manage staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.
  • Provide work-related training, supervising, follow-up, and hands-on management.

**Additional Responsibilities**

  • Maintain 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.
  • Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyze information and evaluate results to choose the best solution and solve problems.

At Marriott International, we are committed to creating a diverse and inclusive work environment that values and respects all employees. We are an equal opportunity employer and welcome applications from qualified candidates.

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