Restaurant Manager At The Westin Resort Nusa Dua Bali

• Posting Date Sep 04, 2021
• Job Number 21099549
• Job Category Food and Beverage & Culinary
• Location The Westin Resort Nusa Dua Bali, Kawasan Pariwisata Nusa Dua, Nusa Dua, Bali, Indonesia VIEW ON MAP
• Brand Westin Hotels & Resorts
• Schedule Full-Time
• Relocation? N
• Position Type Management
• Located Remotely? N

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.
𝗝𝗢𝗕 𝗦𝗨𝗠𝗠𝗔𝗥𝗬

Areas of responsibility include Restaurants/Bars and Room Service, 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.

𝗖𝗔𝗡𝗗𝗜𝗗𝗔𝗧𝗘 𝗣𝗥𝗢𝗙𝗜𝗟𝗘

𝗘𝗱𝘂𝗰𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲
• 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

𝗠𝗮𝗻𝗮𝗴𝗶𝗻𝗴 𝗗𝗮𝘆-𝘁𝗼-𝗗𝗮𝘆 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

𝗟𝗲𝗮𝗱𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗮𝗻𝗱 𝗕𝗲𝘃𝗲𝗿𝗮𝗴𝗲 𝗧𝗲𝗮𝗺
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• 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 your work.
• Ensures 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.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws.

𝗘𝗻𝘀𝘂𝗿𝗶𝗻𝗴 𝗘𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝘀𝘁𝗼𝗺𝗲𝗿 𝗦𝗲𝗿𝘃𝗶𝗰𝗲
• 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.
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Handles 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.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• 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).

𝗠𝗮𝗻𝗮𝗴𝗶𝗻𝗴 𝗮𝗻𝗱 𝗖𝗼𝗻𝗱𝘂𝗰𝘁𝗶𝗻𝗴  𝗛𝘂𝗺𝗮𝗻 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲 𝗔𝗰𝘁𝗶𝘃𝗶𝘁𝗶𝗲𝘀
• 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.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive 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.
• Ensures recognition is taking place across areas of responsibility.

𝗔𝗱𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝗶𝗲𝘀
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• 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.

    Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law.