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Venue Assistant Manager

Shanghai, China
Food and Beverage & Culinary


Check out pictures from associates at this location, and some videos too!

Posting Date Feb 18, 2019
Job Number 18000KJ1
Job Category Food and Beverage & Culinary
Location The Westin Bund Center, Shanghai, Shanghai, Shanghai VIEW ON MAP
Brand Westin Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.

To assist the venue manager in managing the venue as a successful independent profit centre, ensuring maximum guest satisfaction, consistent with Westin standards, through planning, organizing, directing and controlling the food and beverage operation and administration.

  1. To assist the venue Manager in efficiently managing the outlet, according to the established concept statement.
  2. To ensure that WSPPS and Back to Basic standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
  3. To assign responsibilities to subordinates and to check their performance periodically.
  4. To ensure table reservations are taken properly in order to maximise the restaurant turnover.
  5. To take a hands on approach in the operation of the outlet.
  6. To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
  7. To assist in conducting monthly inventory checks on all operating equipment and supplies.
  8. To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
  9. To conduct daily roll-calls to associates on preparation, service and menu.
  10. To liaise with the Culinary and other supporting departments on daily operation and quality.
  11. To handle all guest complaints, requests and enquires on food, beverage and service.
  12. To establish a rapport with guests maintaining good relationship.
  13. To ensure that the outlet cashiering procedures are strictly adhered to.
  14. To assist in the revision and updating of the outlet Departmental Operations Manual annually
  15. To maintain the Daily Log Book.
  16. To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
  17. To maintain the outlet bulletin board.
  18. To submit all guest/associate incident reports.
  19. To report "lost and found" items.
  20. To attend daily Food and Beverage Meeting and weekly Operations Meeting.
  21. To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
  22. To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to.
  23. To issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
  24. To assist in identifying training needs and plan training programs for the associates.
  25. To conduct training for the associate in accordance to the Annual Training Plan, in order that the associates have the necessary skills to perform their duties.
  26. To liaise and inform the Food and Beverage Department and Human Resources Department of all training sessions.
  27. To ensure that all associates maintain a high standard of personal appearance and hygiene at all times.
  28. To assist in conducting associate's yearly performance appraisals.
  29. To ensure that all associates report for duty punctually wearing the correct uniform and name badge at all times.
  30. To ensure that all associates provide courteous and professional service at all times.
  31. To assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.
  32. To assist in the training of the associates ensuring that they have the necessary skills to perform their duties with maximum efficiency.
  33. To supervise the associates within the department, ensuring that the correct standard and methods of service are maintained as stated in the Departmental Operations Manual.
  34. To ensure that all associates have a complete understanding of and adhere to the Hotel's Rules and Regulations.
  35. To ensure that all associates have a complete understanding of and adhere to the Hotel's policy relating to Fire, Hygiene, Health and Safety.
  36. To carry out bi-yearly, inventory of operating equipment.
  37. To assist in the planning and organizing of festive and seasonal food and beverage promotions within the outlet.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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