Restaurant Manager at Marriott
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Nairobi, Kenya
Job summary
Restaurant Manager at Marriott
About this role
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Restaurant Manager
Job Summary
The role is responsible for overseeing restaurant and bar operations, as well as room service where applicable. The Restaurant Manager supervises daily activities, supports menu planning, maintains high standards of hygiene and sanitation, and provides hands-on assistance to servers and hosts during busy periods.
The position focuses on improving guest and employee satisfaction while supporting strong financial performance within the assigned areas. The manager also identifies training requirements and implements appropriate development plans for the team.
Qualifications & Experience
Degree or Diploma from an accredited institution in Food Service Management, Hotel and Restaurant Management, Hospitality, or a related field.
At least 3 years of experience in restaurant operations.
Minimum 2 years of supervisory or management experience in a fine-dining or upscale Indian restaurant, preferably within a 5-star hotel.
Key Responsibilities
Managing Daily Restaurant Operations
Supervise employees and coordinate all day-to-day restaurant operations.
Have sufficient knowledge of different staff roles to step in and perform their duties when necessary.
Maintain required service, cleanliness, and sanitation standards across restaurant, bar/lounge, and room service areas.
Review staffing requirements to ensure adequate guest service, smooth operations, and achievement of financial targets.
Leading the Food & Beverage Team
Lead and motivate employees through effective communication, interpersonal skills, and positive influence.
Promote responsible financial and business decisions while demonstrating honesty, integrity, and professional conduct.
Build an environment based on trust, respect, teamwork, and cooperation.
Lead by example and demonstrate the standards and behaviors expected from team members.
Identify staff development needs and provide coaching, mentoring, and support to improve their skills and knowledge.
Set clear goals and establish work plans that help the team prioritize and complete responsibilities effectively.
Monitor employee productivity and take appropriate action where improvements are required.
Provide direction and vision while ensuring departmental objectives are properly prioritized and achieved efficiently.
Ensure food and beverage policies, standards, and procedures are followed through training, supervision, regular follow-up, and hands-on management.
Ensure compliance with relevant laws, regulations, food-handling requirements, and sanitation standards.
Ensure employees understand applicable liquor laws and requirements.
Maintain open and cooperative working relationships among team members.
Establish clear workplace guidelines, expectations, and operating parameters.
Monitor alcohol service to ensure it complies with applicable local laws.
Delivering Excellent Customer Service
Promote service standards that exceed guest expectations and encourage customer satisfaction and retention.
Identify guest needs and support employees through guidance, feedback, and individual coaching to improve service delivery.
Monitor daily operations to ensure consistent quality and adherence to established standards.
Provide visible leadership in guest hospitality and create a welcoming environment for positive guest relations.
Empower team members to deliver high-quality customer service.
Act as the service role model for the restaurant and demonstrate the expected level of guest care.
Address and resolve guest complaints and service-related concerns.
Interact with guests during meals or at departure to gather feedback on food quality, beverage offerings, service, and overall satisfaction.
Ensure appropriate corrective measures are implemented to improve service performance.
Include guest satisfaction and service improvement in departmental discussions and meetings.
Oversee service delivery throughout the entire guest journey, from arrival and seating through ordering, food and beverage delivery, handling special requests, payment, and inviting guests to return.
Human Resource Management
Guide and supervise employees by setting clear performance expectations and monitoring results.
Identify staff training needs and organize or deliver relevant training programs and sessions.
Promote fair and equitable treatment of employees and work toward improving staff retention.
Ensure employees receive continuous training on guest service expectations and standards.
Encourage employees to share feedback and concerns through an open-door approach.
Review employee satisfaction feedback and address issues affecting team members.
Take steps to improve employee and service performance.
Ensure employees receive appropriate recognition for their contributions.
Additional Responsibilities
Communicate relevant information to supervisors, colleagues, and team members through telephone, email, written communication, or in person.
Review information and assess results to determine suitable solutions and resolve operational challenges.
Provide hands-on support to servers and hosts during busy meal periods and periods of high demand.
Maintain awareness of product quality and presentation standards.
Take charge of daily shift operations when the Assistant Restaurant Manager is unavailable.
Oversee departmental financial activities, including purchasing and processing or monitoring payment of invoices.