Restaurant Manager-Rose Gourmand Deli - The St. Regis Jakarta

Job Number 23126928
Job Category Food and Beverage & Culinary
Location The St. Regis Jakarta, Rajawal Place Jalan HR Rasuna Said Kav. B/4, Jakarta Selatan, Indonesia, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
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 employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
CANDIDATE PROFILE
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.

CORE WORK ACTIVITIES
Managing 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.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

Leading Food and Beverage Team

• Establishes guidelines so employees understand expectations and parameters.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures staff understands local, state and Federal liquor laws.
• Serves as a role model to demonstrate appropriate behaviors.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Ensures compliance with all applicable laws and regulations.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Monitors alcohol beverage service in compliance with local laws.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with food handling and sanitation standards.
• Ensures and maintains the productivity level of employees.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Handles guest problems and complaints.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
• Ensures corrective action is taken to continuously improve service results.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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 or classes, and teaches or instructs others.
• Strives to improve service performance.
• Ensures employees receive on-going training to understand guest expectations.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities

• Analyzes information and evaluating results to choose the best solution and solve problems.
• Recognizes good quality products and presentations.
• Oversees the financial aspects of the department including purchasing and payment of invoices.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Assists servers and hosts on the floor during meal periods and high demand times.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.