Manager, Restaurant/ Chief Sommelier
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Job Number 18000UBW
Job Category Food and Beverage & Culinary
Location The St. Regis Bali Resort, Nusa Dua Bali, Indonesia VIEW ON MAP
Brand St. Regis Hotels & Resorts
Position Type Management
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Areas of responsibility include Restaurants/Wine Store, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Education and Experience
• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
• 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
1 To maintain all hotel records and forms as prescribed by the management and policies.
2 To ensure that all departmental reports and correspondence are completed punctually and accurately.
3 To initiate Purchase request for supplies for Kayuputi and all wines for the Resort
3 To attend any meetings and briefings laid down by the Management and pass the information to the staff, ensure staffs are aware and well briefed for any relevant information and changes.
4 To ensure that the guest history files/record are maintained and kept up date at all times.
5 To check and approve all employee’s weekly schedules as well as to approve all employees leave requests according to hotel occupancy.
6 To establish the statistic report correctly according to hotel policies.
7 To check and approve all employee’s weekly schedules as well as to approve all employees leave requests according to hotel occupancy.
8. To produce promotion/event report during promotion and post promotion/events to Director of Food and Beverage/Assistant Food and Beverage Manager as a guideline for the following year.
9. To compile on a daily basis the revenue/cover report and submit it to the Food and Beverage Office nightly including any relevant information i.e. regular guests, promotional sales and any appropriate activities.
BUDGETING AND COST CONTROL
1 To monitor all costs and recommend/institute measures to control them in accordance with the annual budget.
2 To ensure that the department’s operational budget is in line, and that all costs are strictly controlled.
1 To be instrumental in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
2 To ensure that all employees provide a courteous and professional service at all times.
3 To ensure that all employees report for duty punctuality wearing the correct uniform and name badge at all times.
4 To implement an effective training program for the Restaurant staff.
5 To meet with Training Manager to discuss the areas of improvement and training requirements to assist with the development of new training materials as necessary.
6 To ensure the maximum productivity and morale within the Food and Beverage Department and consistently maintain discipline, following the hotel rules and regulations.
7 To ensure that all areas of responsibility are properly staffed, supervised and operating smoothly.
8 To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Foundation of Excellent.
9 To ensure that all employees within the department have a complete understanding of and adhere to te hotels policy relating to Fire, Hygiene, Health and Safety
10 To conduct yearly appraisal to review their general performance, discuss existing performance and areas of improvement, and future career and development goals.
11 To interview potential new employees in liaison with the Human Resources Department.
12 To conduct departmental orientation program for new staff and to ensure that they fully understand the policy and procedure both for St Regis Bali.
1 To ensure through the effective supervision that all services offered within department are always available, and are carried out with the utmost efficiency and courtesy as per the guidelines established and documented in Foundation of Excellent.
2 Coordination of all aspects of the departments operation to ensure that the services of the department are delivered to guests or internal customer with the aim of exceeding guest expectations and in accordance with “Brand Name’s Standards and Procedures”.
3 To personally have a thorough understanding of the hotel and its operations and communicate with staff and also to have a full knowledge of the restaurant operations and roles therein.
4 To ensure all food and beverage items served to guests with a highest standard and presentation is as per resort standards.
5 To ensure linen exchange procedure is followed and all care is taken with linen
6 To assign staff to assist other outlets if necessary.
7 To assist Food and Beverage Manager with the implementation of Restaurant promotions and special events.
8 To meet and welcome each guest personally upon arrival and thanked at the outlets
9 To interact with guests as much as possible to ascertain preferences, dislikes and overall experience during their visit.
10 To liaise closely with all Department Head’s in regards to servicing and handling of incoming group, V.I.P. and F.I.T guests.
11 To constantly review and evaluate all departmental standards and develop new procedures and operating concepts as required to ensure the highest level of guest service is adhered to at all times.
12 To ensure all corporate and departmental policies and procedures are implemented and maintained.
13 To research and keep abreast of all new technological advances within the industry and recommend to Management any innovations and/or suggested improvements.
14 To maintain a team spirit with an a pleasant working atmosphere and surroundings
15 To inform The Food and Beverage Manager on any guest comment, complains and problems, and raise some alternates way out
16 Undertake additional duties as requested by the Director of Food and Beverage and Hotel management.
17 Ensure all transactions are correctly posted in the computer system as per hotel standards.
18 Understand and supervise opening and closing procedures including a thorough knowledge of the computer system.
19 Ensure cleanliness of outlets area, back service area, bar, tables, chairs, floor and general equipment. Ensure sufficient equipment for the operations of the restaurant. Plan ahead for appropriate repair and replacement of damaged items.
20 Review daily reports and inform all staff of any changes.
21 Prepare monthly Food and Beverage Department Report such as Revenue Report
22 Maintain a log book on a daily basis with as much information as possible and ensure that all staffs member are aware of any information accordingly.
23 Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.
24 Requisition general supplies as per resort policy and procedures, maintaining par levels strictly.
25 Attend food and beverage department meetings and disseminate information concerning staff, special events, new policies, etc.
26 Analyze and respond to guest feedback, guest satisfaction and Staff satisfaction information; and give a positive commitment to continuous improvement of product and service performance.
27 Completely understand, implement and ensure adherence to Local Labor laws and ‘Brand’ policies.
28 Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules, and related ‘Brand’ and Marriott policy
1. Up selling of all hotel facilities.
2. Promote cross training of service personnel within Restaurant and other Food and Beverage outlets in the resort.
3. Control of manpower through forward planning.
4. Promote stock control as a means of minimizing costs and training in wastage minimization.
5. Facilitate repeat business through guest satisfaction index.
6. Maintain and control all department expenses and ensure they are within budget guidelines.
7. Implement effective staff scheduling.
8. Maximize Staff productivity through enhanced skills, knowledge and direction.
To summarize, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all Staffs are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.
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.