Job Description
JOB SUMMARY
Plays a significant role in maximizing financial performance and attracting
hotel and non-hotel guests by understanding the local market and partnering with
the culinary leadership to effectively position the outlet. 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. Determines
training needed to accomplish goals, then implements plan.
CANDIDATE PROFILE
Education and Experience
• H High school diploma or GED; 4 years experience in the food and beverage,
culinary, or related professional area.
OR
• 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
Taking an Entrepreneurial Approach to Driving the Restaurant Business
• Understands financial opportunities by surveying restaurant demand.
• Partners with key individuals in the local community to assess opportunities.
• Identifies and analyzes competitors.
• Controls purchases and inventory by negotiating prices and contracts,
developing preferred supplier lists, reviewing and evaluating usage reports, and
taking corrective action.
• Applies sound revenue management strategies to secure the right level of
business at the most optimal time to yield maximum revenues.
Leading Significant Marketing/Public Relations/Media Activities
• Oversees the restaurant marketing plan in partnership with the either the
Hotel General Manager/ Manager or Director of Operations and Hotel/Brand
Marketing teams including Destination Restaurant Chef, if applicable.
• Supports on-site/off-site public relations opportunities to promote the
restaurant.
• Creates and executes against the restaurant-related social media posts and
public event communications, monitors social media activity, responds to
comments, analyzes posts/trends, and corrects deficiencies.
• Serves as the primary point of contact for restaurant events.
• Participates in local networking activities, which are often off-property, in
support of the restaurant.
Managing Day-to-Day Restaurant Operations
• Supervises and manages employees.
• Understands employee positions well enough to perform duties in employees'
absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room
service areas.
• Conducts daily "taste panels" to educate, drive sales and create sales goals.
• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music,
table-top, etc.) restaurant concept, positioning, time of day, etc.
• Monitors compliance with all applicable laws and regulations.
• Monitors adherence to liquor control policies and procedures.
• Maintains and monitors all collateral, menus and guest touch points such that
all are pristine and free of tears, stains and noticeable wear and tear.
• Monitors ******* beverage service for compliance with local laws.
• Monitors compliance with all food & beverage policies, standards and
procedures, including food handling and sanitation standards.
• Assists servers and hosts on the floor during meal periods and high demand
times.
• Advocates sound financial/business decision making.
• Manages day-to-day operations so that customer expectations of quality and
standards are meet on a daily basis.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and
payment of invoices.
Fostering an Environment that Creates Exciting and Memorable Guest Experiences
• Provides services that are above and beyond for customer satisfaction and
retention.
• Improves service by communicating and assisting individuals to understand
guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays leadership in guest hospitality by exemplifying excellent customer
service and creating a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants..
• Addresses guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to
obtain feedback on quality of food and beverage, service levels and overall
satisfaction.
• Verifies corrective action is taken to continuously improve service results.
• Manages service delivery in outlets to ensure excellent service from point of
entry to departure (e.g., greeting from hostess, speed of order taking and food
and beverage delivery, fulfillment of special requests, collection of payment &
invitation to return).
• Incorporates guest satisfaction as a component of departmental meetings with a
focus on continuous improvement.
Managing and Conducting Human Resource and Talent Management Activities
• Actively participates in the hiring process to identify the right talent to
support the outlet's concept.
• Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or
training programs or classes, and teaches or instructs others.
• Facilitates the fair and equal treatment of employees.
• Strives to improve employee retention.
• Monitors employee attendance of on-going training to understand guest
expectations.
• Solicits employee feedback, utilizes an "open door" policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.
• Strives to improve service performance.
• Encourages recognition of employees across areas of responsibility.
• Establishes and maintains open, collaborative relationships with employees and
encourages employees do the same within the team.
• Establishes guidelines so employees understand expectations and the work.
• Utilizes interpersonal and communication skills to lead, influence, and
encourage others.
• Demonstrates honesty/integrity and models appropriate behaviors by leading by
example and serving as a role model.
• Encourages and builds mutual trust, respect, and cooperation among team
members.
• Identifies the developmental needs of others and coaches, mentors, or
otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish own
work.
• Monitors and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize
the departmental goals in a way that will be efficient and effective.
• Manages staffing levels to meet guest service standards, operational needs,
guest service, and financial objectives.
• Provides work-related training, supervising, follow-up and hands-on
management.
Additional Responsibilities
• Maintains professional and technical knowledge by tracking emerging trends in
the restaurant industry, attending educational workshops, reviewing professional
publications, establishing personal networks, and/or benchmarking
state-of-the-art practices.
• Provides information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and
solve problems.
At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each
culture through the distinctly European spirit of savouring the good life. Our
guests are curious and creative, cosmopolitan culture seekers that appreciate
moments of connection and slowing down to savour the destination. We provide
authentic, chic and memorable service along with experiences that inspire guests
to savour the good life. We’re looking for curious and creative people to join
our team. If you appreciate connecting with like-minded guests and have a deep
desire to create memorable experiences, we invite you to explore career
opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of
brands with Marriott International. Be where you can do your best work,
begin your purpose, belong to an amazing global team, and become the best
version of you.
Plays a significant role in maximizing financial performance and attracting
hotel and non-hotel guests by understanding the local market and partnering with
the culinary leadership to effectively position the outlet. 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. Determines
training needed to accomplish goals, then implements plan.
CANDIDATE PROFILE
Education and Experience
• H High school diploma or GED; 4 years experience in the food and beverage,
culinary, or related professional area.
OR
• 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
Taking an Entrepreneurial Approach to Driving the Restaurant Business
• Understands financial opportunities by surveying restaurant demand.
• Partners with key individuals in the local community to assess opportunities.
• Identifies and analyzes competitors.
• Controls purchases and inventory by negotiating prices and contracts,
developing preferred supplier lists, reviewing and evaluating usage reports, and
taking corrective action.
• Applies sound revenue management strategies to secure the right level of
business at the most optimal time to yield maximum revenues.
Leading Significant Marketing/Public Relations/Media Activities
• Oversees the restaurant marketing plan in partnership with the either the
Hotel General Manager/ Manager or Director of Operations and Hotel/Brand
Marketing teams including Destination Restaurant Chef, if applicable.
• Supports on-site/off-site public relations opportunities to promote the
restaurant.
• Creates and executes against the restaurant-related social media posts and
public event communications, monitors social media activity, responds to
comments, analyzes posts/trends, and corrects deficiencies.
• Serves as the primary point of contact for restaurant events.
• Participates in local networking activities, which are often off-property, in
support of the restaurant.
Managing Day-to-Day Restaurant Operations
• Supervises and manages employees.
• Understands employee positions well enough to perform duties in employees'
absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room
service areas.
• Conducts daily "taste panels" to educate, drive sales and create sales goals.
• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music,
table-top, etc.) restaurant concept, positioning, time of day, etc.
• Monitors compliance with all applicable laws and regulations.
• Monitors adherence to liquor control policies and procedures.
• Maintains and monitors all collateral, menus and guest touch points such that
all are pristine and free of tears, stains and noticeable wear and tear.
• Monitors ******* beverage service for compliance with local laws.
• Monitors compliance with all food & beverage policies, standards and
procedures, including food handling and sanitation standards.
• Assists servers and hosts on the floor during meal periods and high demand
times.
• Advocates sound financial/business decision making.
• Manages day-to-day operations so that customer expectations of quality and
standards are meet on a daily basis.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and
payment of invoices.
Fostering an Environment that Creates Exciting and Memorable Guest Experiences
• Provides services that are above and beyond for customer satisfaction and
retention.
• Improves service by communicating and assisting individuals to understand
guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays leadership in guest hospitality by exemplifying excellent customer
service and creating a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants..
• Addresses guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to
obtain feedback on quality of food and beverage, service levels and overall
satisfaction.
• Verifies corrective action is taken to continuously improve service results.
• Manages service delivery in outlets to ensure excellent service from point of
entry to departure (e.g., greeting from hostess, speed of order taking and food
and beverage delivery, fulfillment of special requests, collection of payment &
invitation to return).
• Incorporates guest satisfaction as a component of departmental meetings with a
focus on continuous improvement.
Managing and Conducting Human Resource and Talent Management Activities
• Actively participates in the hiring process to identify the right talent to
support the outlet's concept.
• Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or
training programs or classes, and teaches or instructs others.
• Facilitates the fair and equal treatment of employees.
• Strives to improve employee retention.
• Monitors employee attendance of on-going training to understand guest
expectations.
• Solicits employee feedback, utilizes an "open door" policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.
• Strives to improve service performance.
• Encourages recognition of employees across areas of responsibility.
• Establishes and maintains open, collaborative relationships with employees and
encourages employees do the same within the team.
• Establishes guidelines so employees understand expectations and the work.
• Utilizes interpersonal and communication skills to lead, influence, and
encourage others.
• Demonstrates honesty/integrity and models appropriate behaviors by leading by
example and serving as a role model.
• Encourages and builds mutual trust, respect, and cooperation among team
members.
• Identifies the developmental needs of others and coaches, mentors, or
otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish own
work.
• Monitors and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize
the departmental goals in a way that will be efficient and effective.
• Manages staffing levels to meet guest service standards, operational needs,
guest service, and financial objectives.
• Provides work-related training, supervising, follow-up and hands-on
management.
Additional Responsibilities
• Maintains professional and technical knowledge by tracking emerging trends in
the restaurant industry, attending educational workshops, reviewing professional
publications, establishing personal networks, and/or benchmarking
state-of-the-art practices.
• Provides information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and
solve problems.
At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each
culture through the distinctly European spirit of savouring the good life. Our
guests are curious and creative, cosmopolitan culture seekers that appreciate
moments of connection and slowing down to savour the destination. We provide
authentic, chic and memorable service along with experiences that inspire guests
to savour the good life. We’re looking for curious and creative people to join
our team. If you appreciate connecting with like-minded guests and have a deep
desire to create memorable experiences, we invite you to explore career
opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of
brands with Marriott International. Be where you can do your best work,
begin your purpose, belong to an amazing global team, and become the best
version of you.
💡 Quick Summary
Seeking a career-building opportunity? The Restaurant Operations Manager position is now open for candidates interested in the Operations Executive Jobs sector. This role in Mumbai offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Operations Executive Jobs is a plus.
