Restaurant Manager

**Additional Information**
**Job Number**25092328
**Job Category**Food and Beverage & Culinary
**Location**Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore, Singapore, Singapore, 238865
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Management

**JOB SUMMARY**

Direct and supervise the Restaurant in attaining the established sales, profits and quality of product goals; whilst maintaining company standards of operation, sanitation, accident prevention and associate satisfaction. Work closely with and assist the other food and beverage areas in attaining their goals and standards.

**JOB DUTIES & RESPONSIBILITIES**
- Ensure that the department complies with Restaurants standard operating procedures.
- Train and develop Assistant Restaurant Managers and Supervisors in technical administration and managerial abilities.
- Establish and regularly upgrade standards of service, quality and hospitality.
- Promote positive inter-department relations through candid communication and cooperation.
- To be responsible for the execution of Assistant Restaurant Manager reviews and all associates appraisals in a professional and timely manner.
- Maintain all Restaurants facilities and equipment to Brand Standard.
- Establish written guidelines and controls.
- Set monthly sales goals for Wan Hao and review at the end of each month.
- Work with the Executive Chef in formulating new menus and maintaining food quality and control.
- Work with the Director of Restaurants in maintaining beverage standards, controls and service equipment.
- Work with the Chief Engineer to assure that preventive maintenance programs are in effect and ensure a safe working environment making repair orders with the necessary follow up.
- Directly supervise the performance of the Assistant Restaurant Managers, Supervisors and all Associates in their daily duties.
- To develop Associate, Supervisor and Management training plans on a quarterly basis in conjunction with HRD and follow up. To develop all levels to promotable levels.
- In conjunction with the Food and Beverage Manager, be responsible for all aspects of associates.
- To practice an “open door” policy to all associates.
- To be aware of competitors in the market and complete a comprehensive competition analysis on a quarterly basis.
- Develop “man in the pocket” program to increase the departments’ depth and advancement.
- To be responsible for all accounting and billing procedures in the department.
- To be responsible for the departments’ Profit and Loss statement and forward a critique to the Director of Restaurants as required. To ensure all purchases are in according with SOP.
- With accurate sales forecasting and strict supervision of associate scheduling, using wage progress reports, ensure wage costs are kept within budget guidelines.
- To contribute to a positive A.O.S. departmental result by being pro-active in all aspects departmental and interdepartmental issues.
- At all times to represent the hotel in accordance with company standards of dressing, grooming and hygiene.
- To use the Total Quality Management process as a way of improving standards and service for guests.

25. Cash/Bank Handling
- Process all payment methods in accordance with Accounting procedures and

policies.
- Follow property control audit standards and cash handling procedures (e.g., blind drops).
- Count bank at end of shift, complete designated cashier reports, resolve any

discrepancies, drop off receipts, and secure bank.
- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
- Transport bank to/from assigned workstation, following security procedures.
- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

26. Any other duties as may be assigned from time to time.

**JOB REQUIREMENTS**
- 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.
- Great leadership skills.
- Great knowledge in handling Chinese menu and pricing.
- Excellent communication & interpersonal skills.
- Service oriented.
- Able to start work within short notice period.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are