Sr. Restaurant Manager / Senior Maître'D

To effectively manage and be responsible for the Restaurant daily operations and supervision of staff. Position directs, trains, and assists associates to follow standards in the delivery of food and beverage. The position assists in ensuring guest and associate satisfaction is achieved while maintaining the operating budget. CANDIDATE PROFILE, * Manages daily shift operations and provides leadership and direction. Position is responsible for, and oversees the Restaurant daily operation.

• Ensures compliance with all Marriott policies, standards and procedures – be prepared for the BSA, Forbes, and AA audits.

• Understand associate positions well enough to perform duties in associates’ absence.

• Works with culinary team and F&B senior leadership team to improve the product offering – continuously strive for continuous improvement.

• Liaison between culinary team and F&B.

• Works with marketing and PR team to continue to focus on brand awareness.

• Aware of trends within the industry and works to keep our offering competitive.

• Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).

Financial Objectives:

• To maintain an appropriate staffing level and ensure that sufficient staff is on duty to cope with the volume of business and operational needs, yet financial objectives are met.

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

• Management of P+L results – wage cost, beverage costs, controllable costs

• To drive sales and grow business.

• Ensure the team are trained on and execute upselling techniques.

• Manages inventories according to budget and business levels.

• To control Par level stock and inter-departmental transfers, in accordance with finance and other auditors every month end and administer spot checks if needed.

• To ensure that the guest’s bill is recorded accurately and presented properly and efficiently. Ensure that payment is received from all guests and payment is posted through Micros. Appropriate cash handling procedures must be used.

Ensuring Exceptional Customer Service:

• Provides excellent customer service in line with brand standards, and provides a positive example for guest relations.

• Welcome and acknowledge every guest with a smile, eye contact, and a friendly verbal greeting, using the guest’s name when possible.

• Engage guests in conversation regarding their stay, property services, and area attractions/offerings.

• Actively listen and respond positively to guest questions, concerns, and requests using the LEARN model to resolve issues where needed. Follow up with any guest issues as associates make you aware of them

• Empowers employees to provide excellent customer service.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Associate Relations:

• Coach and develop employees. Create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans.

• Observes service behaviors of associates and provides feedback to individuals.

• Be responsible for your own self development.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Establishes challenging, realistic, and obtainable goals to guide operation and performance.

• Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns.

• Ensures employees are treated fairly and equitably.

• Administers the performance appraisal process for direct reports.

• Interviews and hires hourly employee team members with the appropriate skills and in a timely manner to meet the business needs of the operation.

• Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.

• Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

• Communicates performance expectations in accordance with job descriptions for each position.

• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

• Ensures that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.

• Celebrates successes and publicly recognizes the contributions of team members; ensures associate recognition is taking place on all shifts. Participates in an on-going associate recognition program.

• Developing and Building Teams – Encouraging and building mutual trust, respect, and cooperation among team members.

• To facilitate good up and down flow of communication within the department, including maintaining memo and daily information boards holding shift briefs and allocating stations.

SAFETY AND SECURITY:

• To adhere to the Licensing Laws, the Weights and Measures Act and all food handling guidelines.

• To promote awareness of health and safety. For example, fire alert points, exits, fire extinguishers, trip hazards etc.

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment for other team members and guests.

• To maintain the highest level of cleanliness. To ‘clean as you go’ to ensure a clean and tidy work area.

• Report accidents, injuries, and unsafe work conditions to manager.

• Complete safety training and certifications.

• Employ correct manual handling procedures to avoid injury.

• Ensure COSHH guidelines are adhered too and relevant PPE is worn where needed.

• Protect the privacy and security co-workers and guests, maintaining confidentiality of proprietary materials and information.

OTHER:

• To carry out any other duty/function that may be assigned by Department leadership or Executive Chef or General Manager.

• To maintain a high standard of grooming, hygiene, and uniform standards ensuring that your name badge is always worn. Ensure team members you are managing are also adhering to these standards.

• Support all co-workers and treat them with dignity and respect.

• To develop and maintain healthy inter-departmental relationships, support the team to reach common goals.

• Complies with Marriott International Hotels Limited regional office and hotel policies and procedures.

• Previous experience working in an F&B Operation at a managerial level required.

• Experience of a luxury, five-star operation preferred.

• Good level of English essential

Skills and Knowledge:

• Strong communication skills (verbal, listening, writing).

• Strong technical knowledge of food and beverage operations.

• Personable and people orientated demeanor.

• Planning and organisational skills.

• Pro-active and reliable.

• Adaptability, and flexibility.

• Strong business acumen and focus on results.

• Strong leadership skills.

• Ability to multi-task and handle stress. SPECIFIC DUTIES

The following are specific responsibilities and contributions critical to the successful performance of the position