Function Reporting to the Assistant F&B Manager, the successful incumbent is expected to manage the day to day operations within the Restaurant as well as maintain the exceptional customer service standards expected in accordance with Marriott International Policies and Procedures.
Required Experience & Qualifications A recognised qualification in Hospitality Management highly recommended 3-4 years staff management experience in a senior capacity 3-4 years relevant experience in a similar position within a 4 or 5 star hotel environment Exposure to IR management and disciplinary processes preferable Proficiency in Microsoft packages essential ( Word, Excel, email ) essential Working knowledge of Materials Control and Micros essential Key Responsibilities Ensure staff are working together as a team to ensure optimum service and that guest needs are met.
Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies.
Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional.
Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect.
Support team to reach common goals. Comply with quality assurance expectations and standards. Welcome and acknowledge all guests according to company standards.
Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Listen and respond appropriately to the concerns of other employees.
Speak with others using clear and professional language. Ensure that the highest standards of food and beverage services are maintained developed at all times.
Managing and controlling all costs relating to the restaurant operation Achieve hygiene, health and safety standard requirements.
Address and resolve both guest and staff concerns. Quality evaluation of all foods and related supplies and maintaining of appropriate inventory levels.
Guest interaction regarding special events, dietary requests and other requirements.