Restaurant Manager

Restaurant Manager

– JW Marriott

Location: JW Marriott Hotel Jakarta, Jalan DR Ide Anak Agung Gde Agung Kav E.1.2 No 1&2, Jakarta, Daerah Khusus Ibukota Jakarta, Indonesia, 12950

Schedule: Full Time

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; demonstrates honesty, integrity, and sound business decision making.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Identifies 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 work.

Ensures and maintains the productivity level of employees.

Provides leadership, vision and direction to align departmental goals efficiently.

Ensures compliance with all food & beverage policies, procedures, applicable laws and regulations, food handling and sanitation standards, and local, state and Federal liquor laws.

Maintains open, collaborative relationships with employees and establishes clear expectations.

Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

Provides services that exceed expectations for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.

Manages day‑to‑day operations to meet quality standards and customer expectations.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere.

Empowers employees to provide excellent customer service.

Handles guest problems and complaints.

Obtains feedback from guests informally during meals or upon departure.

Ensures corrective action is taken to continuously improve service results.

Incorporates guest satisfaction into departmental meetings and focuses on continuous improvement.

Manages service delivery from entry to departure, ensuring prompt order taking, food and beverage delivery, fulfillment of special requests, and payment collection.

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates, setting performance standards and monitoring performance.

Identifies educational needs, develops formal training programs, and instructs others.

Ensures fair and equitable treatment, strives to improve employee retention, and provides ongoing training to meet guest expectations.

Solicits employee feedback, uses an open‑door policy, and reviews satisfaction results to address problems.

Ensures recognition across areas of responsibility.

Additional Responsibilities

Provides information to supervisors, co‑workers, and subordinates by telephone, email, or in person.

Analyzes information and evaluates results to choose the best solution and solve problems.

Assists servers and hosts during meal periods and high demand times.

Recognizes good quality products and presentations.

Supervises daily shift operations in absence of Assistant Restaurant Manager.

Oversees financial aspects, including purchasing and payment of invoices.

Equal Opportunity Employer Statement 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. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or any other basis protected by applicable law.

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