Restaurant Manager Saudi Only

Job Summary

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervise daily restaurant operations, assist with menu planning, maintain sanitation standards and support servers and hosts during peak meal periods. Strive to continually improve guest and employee satisfaction and maximize financial performance, determine training needs, and implement plans.

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

• Supervise and manage employees and all day to day operations. Understand employee positions well enough to perform duties in their absence.
• Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Identify developmental needs of others and coach, mentor or otherwise help improve knowledge or skills.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Ensure and maintain the productivity level of employees.
• Provide leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively.
• Ensure compliance with all food & beverage policies, standards and procedures through training, supervision, follow up and hands on management.
• Ensure compliance with applicable laws and regulations, food handling and sanitation standards, and local, state and federal liquor laws.
• Establish and maintain collaborative relationships with employees and set expectations through guidelines.
• Monitor alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provide services that exceed expectations for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Manage day to day operations, ensuring quality, standards and meeting customers' expectations daily.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Empower employees to provide excellent customer service and act as a role model.
• Handle guest problems and complaints.
• Meet with guests informally during meals or upon departure to obtain feedback on food and beverage quality, service levels and overall satisfaction.
• Ensure corrective action is taken to continuously improve service results.
• Incorporate guest satisfaction as a component of departmental meetings focused on continuous improvement.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure.

Managing and Conducting Human Resource Activities

• Provide guidance and direction to subordinates, setting performance standards and monitoring performance.
• Identify educational needs, develop formal educational or training programs, and instruct others.
• Ensure employees are treated fairly and equitably, striving to improve retention.
• Ensure ongoing training to understand guest expectations.
• Solicit employee feedback, utilize an open door policy and review employee satisfaction results to identify and address concerns.
• Strive to improve service performance and ensure recognition across responsibilities.

Additional Responsibilities

• Provide information to supervisors, co workers, or subordinates via telephone, written form, e mail or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Assist servers and hosts during meal periods and high demand times.
• Recognize quality products and presentations.
• Supervise daily shift operations in the absence of Assistant Restaurant Manager.
• Oversee the financial aspects of the department, including purchasing and payment of invoices.

Equal Employment Opportunity

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.