Chinese Assistant Restaurant Manager

JOB SUMMARY

To maximize sales and profitability for the department, ensuring the smooth running of daily operations. To build guests’ relationships and trust, conduct effective training for associates.

JOB DUTIES AND RESPONSIBILITIES

1. Work closely with Restaurant Manager to maintain department profits through increased revenue and minimizing costs.
2. Responsible for the outlet’s profit and loss statement with Restaurant Manager.
3. Manage department’s controllables in relation to revenue with Restaurant Manager.
4. Oversee asset management of outlet and facilities.
5. Be aware of all Marriott Guests Incentive Programmes and the correct accounting procedures pertaining to them.
6. Handle all accounting and billing procedures in the outlet.
7. Conduct accurate business demands forecast on a weekly basis to ensure efficient staffing and food ordering in the absence of Restaurant Manager.
8. Plan time sheets, work schedules, and complete the wage progress report on a weekly basis, critiquing discrepancies in the absence of Restaurant Manager.
9. Ensure efficient management and supervisory scheduling.
10. Represent the outlet in all day-to-day operational needs.
11. Enforce operating standards, utilizing records to change, update, and improve on a regular basis.
12. Develop plans and actions on a quarterly basis for the restaurant and follow-up accordingly.
13. Develop departmental training plans for associates and supervisors on a quarterly basis in consultation with HR and follow-up accordingly.
14. Maintain safety and hygiene standards in the outlet at all times.
15. Execute all associate reviews and appraisals in a professional and timely manner.
16. Manage all aspects of associate management including hiring and termination in consultation with the Director of Restaurant/Director of Food and Beverage.
17. Train, supervise, coach, and counsel associates when necessary.
18. Train & Coach on:
1. Marriott Brand Standard
2. LSOP
3. Service Standard
19. Update and maintain all SOP’s and LSOP’s.
20. Conduct preventive maintenance inspections on a monthly basis.
21. Promote inter-departmental relations through open communication channels.
22. Practice an “open door” policy in handling associates.
23. Be aware of competitors in the market and complete a competition analysis on a quarterly basis.
24. Respond to guest enquiries or concerns within 24 hours via the most appropriate manner (e.g., telephone, letter, etc.).
25. Attend the following meetings together or in the absence of the Restaurant Manager:
1. Weekly Food & Beverage meeting
2. Fortnightly Leadership meeting
26. Conduct the following meetings together or in the absence of the Restaurant Manager:
1. Conduct Weekly Team Meeting
2. Conduct daily/weekly menu class
27. Use Total Quality Management as a way of improving standards and service for our guests and internal customers.
28. Lead by example, adopting a “hands-on” approach to motivate associates to excel.
29. Understand Marriott Core Values and ensure the well-being of associates.
30. Comply with any reasonable request by an Executive Committee Member.
31. Practice Marriott’s Principles of Hospitality at all times.
32. Don’t expect – inspect.
33. Be an optimistic team player and always have a “Can Do Attitude” or “Going the Extra Mile.”
34. Cash/Bank Handling:
1. Process all payment methods in accordance with accounting procedures and policies.
2. Follow property control audit standards and cash handling procedures (e.g., blind drops).
3. Count bank at the end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
4. Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
5. Transport bank to/from assigned workstation, following security procedures.
6. Set up and organize cashier workstation with designated supplies, forms, and resource materials; maintain cleanliness of workstation at all times.
35. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum O levels education
• At least 3 years of relevant experience in a Chinese restaurant with supervisory skills
• Great knowledge in handling Chinese menu and pricing
• Excellent communication & interpersonal skills
• Service oriented
• Able to start work within a short notice period