Marriott Careers

Asst. Restaurant Manager

Manila, Philippines
Food and Beverage & Culinary


Job Description

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

Posting Date Aug 10, 2018
Job Number 18002970
Job Category Food and Beverage & Culinary
Location Manila Marriott Hotel, Manila, Philippines VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Job Overview        

To manage Marriott Cafe restaurant, associates on a daily basis. As a management team member, directs and works with the food and beverage management, supervisory team and associates to successfully execute all restaurant operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

 

 

DUTIES & RESPONSIBILITIES

 

Areas of Responsibility:

 

  • Restaurant operation
  • Manage the hiring, training, scheduling, evaluating, counseling, disciplining, coaching and motivating of associates
  • Serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process
  • Follow all company safety and security policies and procedures. Report all accidents, injuries, and unsafe work conditions to direct manager. Complete safety and training certifications.
  • Ensure uniform and personal appearance of all associates is clean and professional at all times
  • Maintain confidentiality of proprietary information, and protect company assets.
  • Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation
  • Speak with others using clear and professional language. Develop and maintain positive working relationships with others, guide and support team to reach common goals, and listen and respond appropriately to the concerns of other employees
  • Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings

 

Duties

 

  1. Represent the Restaurant for all day to day operational needs.
  2. Check the employee schedule on weekly basis to ensure adequate coverage and wage cost control.
  3. Maintain adequate supply of paper, china, glass, silver and uniforms in operation and perpetual stocks to be established and maintained in stores on period-ending inventories (weekly for paper supplies).
  4. Ensure that all expenses, including payroll, are controlled in relation to the sales.
  5. Maintain standard operation procedures.
  6. Oversee that company policies and procedures are in effect regarding:
    • “Clean as you go” policy
    • Tip declaration
    • Uniforms
    • Purchasing procedures
    • Sticker system for liquor distribution
    • Physical period-ending inventories
    • Accident reports
    • Payroll procedures and time cards
    • Food, beverage and controllable requisitions from stores as per schedules set in advance
    • Proper maintenance of all silverware
    • Proper maintenance of all service equipment
  1. Training of subordinate staff on the following:
    • Food and service standards
    • Aggressive hospitality programs
    • Cashiering procedures
    • Budgeting process and period P&L statements
    • Daily operating statements
    • Proper use of equipment
    • Training checklists for job positions
    • Cleaning schedules
    • Use records
    • Implementation of taste panel procedures
    • Menu count
    • Menu classes
    • Preparation of job description
    • Forecasting systems and procedures
    • Follow-up on Train the Trainer program
    • How to conduct department meetings and prepare minutes
    • Scheduling according to forecasts
    • Control of payroll
    • Time management
    • Inventories of all controllables
    • Sanitation and hygiene
  1. Coordinate a proper flow of information from the Front Office for the following:
    • VIP lists
    • CIA or PIA guests
    • VIP orders
    • Escape/honeymoon in-house
    • Timely submission of all charge checks
    • Forecast room sales for its effect on F&B operations
    • Any group information

With Accounting

    • update credit card information – PCI compliance
    • knowledge of electronic cash register machines
    • proper cashiering procedures
    • proper use of credit card machines
    • overage and shortage reports and proper action
    • F&B control procedures
    • Weekly financial forecasts

Sales and Marketing

    • coordinate all printed materials for public places
    • marketing plans
    • sales targets
    • coordinate and inform on all special events
    • entertainment in restaurants
    • printing of all tent cards, sign boards and other display items

Engineering

    • to ensure that preventive maintenance programs are in effect
    • follow-up on pending work orders
    • fire fighting and accident prevention
    • period servicing of equipment

Personnel

    • coordinate the hiring and termination of all employees in conjunction with F&B director
    • PAF administration
    • Timely review of all employees
    • Update manpower requisitions
    • Effective coaching and counseling
    • Ensure that all new hires go through orientation program and checklist
    • Updated job descriptions
    • Trainers’ checklist
    • Job safety analysis

Other

    • performs other duties as assigned to meet business needs
    • carry out other duties on as a required basis

Weekly F&B Meeting

Monthly Restaurant Staff Meeting

 

Potential Career Opportunity and Progression

 

-               Restaurant Manager

 

 

Candidate Profile

 

Experience

Restaurant supervisory experience

 

Skills and Knowledge

 

Independent, willing to change, holding accountable, can multi-task, detail oriented, effective in time management, focus for team building, shows high level self initiative.

 
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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