Restaurant Manager

Marriott International, Inc. is a global hospitality company headquartered in Bethesda, Maryland, USA. It manages a vast portfolio of nearly 8,700 properties across 31 leading brands in 138 countries and territories, with a heritage dating back to 1927.

The Restaurant Manager is responsible for the overall daily operations of the restaurant, bar/lounge, and room service areas. This includes supervising staff, ensuring high standards of service and sanitation, and managing staffing levels to meet operational needs and financial objectives. The manager is expected to lead the food and beverage team, fostering a collaborative environment, acting as a role model, and identifying developmental needs to improve team skills. A key aspect is ensuring compliance with all food and beverage policies, standards, procedures, and relevant laws, including food handling, sanitation, and liquor regulations. The role also involves maintaining open communication with employees and setting clear expectations.

1. Supervise and manage daily restaurant, bar/lounge, and room service operations, ensuring service and sanitation standards are met.
2. Review staffing levels to align with guest service, operational needs, and financial goals.
3. Lead and influence the food and beverage team, promoting trust, respect, and cooperation.
4. Serve as a role model, identify developmental needs, and provide coaching or mentoring to improve team knowledge and skills.
5. Develop specific goals and plans to organize and accomplish work efficiently.
6. Ensure compliance with all food & beverage policies, standards, procedures, and applicable laws, including food handling and liquor regulations.
7. Establish and maintain collaborative relationships with employees, setting clear expectations.
8. Monitor alcohol beverage service in accordance with local laws.
9. Deliver exceptional customer service, managing day-to-day operations to meet customer expectations.
10. Display leadership in guest hospitality, creating a positive atmosphere and empowering employees.
11. Handle guest problems and complaints, seeking feedback to continuously improve service results.
12. Manage service delivery from guest entry to departure, ensuring excellent service at all touchpoints.
13. Provide guidance and direction to subordinates, setting performance standards and monitoring performance.
14. Identify educational needs, develop training programs, and instruct employees.
15. Ensure fair and equitable treatment of employees, striving to improve retention.
16. Solicit employee feedback and review satisfaction results to address concerns.
17. Assist servers and hosts during peak meal periods and high demand times.
18. Oversee financial aspects of the department, including purchasing and invoice payments.

1. Bachelor's degree or Diploma from an accredited institution in Food Service Management, Hotel and Restaurant Management, Hospitality, or a related major.
2. At least 3 years of experience in restaurant operations.
3. Minimum of 2 years of experience in a supervisory or management role within a fine dining or upscale Indian restaurant, preferably in a 5-star hotel.
4. This position is open to local candidates only.