Marriott Franchised Restaurant Manager in Limassol, Cyprus

Job Number 18002942

Job Category Food and Beverage & Culinary

Location Parklane, a Luxury Collection Resort & Spa, Limassol, Limassol, Cyprus VIEW ON MAP

Brand The Luxury Collection

Schedule Full-time

Relocation? No

Position Type Management

Start Your Journey With Us

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Please apply via email: hr@parklanecyprus.com

Additional Information: This hotel is owned and operated by an independent franchisee, L Union Nationale Tourism and Sea Resort Ltd.. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

JOB SUMMARY

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 maximizes the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

DUTIES &RESPONSIBILITIES

Managing Day-to-DayOperations

  • Supervises and manages employees. Manages allday-to-day operations. Understands employee positions well enough to performduties in employees' absence.

  • Maintains service and sanitation standards inrestaurant, bar/lounge and room service areas.

  • Reviews staffing levels to ensure that guestservice, operational needs and financial objectives are met.

Leading Food andBeverage Team

  • Utilizes interpersonal and communication skillsto lead, influence, and encourage others; advocates sound financial/businessdecision making; demonstrates honesty/integrity; leads by example.

  • Encourages and builds mutual trust, respect, andcooperation among team members.

  • Serves as a role model to demonstrateappropriate behaviors.

  • Identifies the developmental needs of others andcoaches, mentors, or otherwise helps others to improve their knowledge orskills.

  • Develops specific goals and plans to prioritize,organize, and accomplish your work.

  • Ensures and maintains the productivity level ofemployees.

  • Provides the leadership, vision and direction tobring together and prioritize the departmental goals in a way that will beefficient and effective.

  • Ensures compliance with all food & beveragepolicies, standards and procedures by training, supervising, follow-up andhands on management.

  • Ensures compliance with all applicable laws andregulations.

  • Ensures compliance with food handling andsanitation standards.

  • Ensures staff understands local, state andFederal liquor laws.

  • Establishes and maintains open, collaborativerelationships with employees and ensures employees do the same within the team.

  • Establishes guidelines so employees understandexpectations and parameters.

  • Monitors alcohol beverage service in compliancewith local laws.

Ensuring ExceptionalCustomer Service

  • Provides services that are above and beyond forcustomer satisfaction and retention.

  • Improves service by communicating and assistingindividuals to understand guest needs, providing guidance, feedback, andindividual coaching when needed.

  • Manages day-to-day operations, ensures thequality, standards and meets the expectations of the customers on a dailybasis.

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

  • Empowers employees to provide excellent customerservice.

  • Acts as the guest service role model for therestaurants, sets a good example of excellent customer service and creates apositive atmosphere for guest relations.

  • Handles guest problems and complaints.

  • Meets with guests on an informal basis duringmeals or upon departure to obtain feedback on quality of food and beverage, servicelevels and overall satisfaction.

  • Ensures corrective action is taken to continuouslyimprove service results.

  • Incorporates guest satisfaction as a componentof departmental meetings with a focus on continuous improvement.

  • Manages service delivery in outlets to ensureexcellent service from point of entry to departure (e.g., greeting fromhostess, speed of order taking and food and beverage delivery, fulfillment ofspecial requests, collection of payment & invitation to return).

  • Managing and Conducting Human ResourceActivities

  • 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 orinstructs others.

  • Ensures employees are treated fairly and equitably.Strives to improve employee retention.

  • Ensures employees receive on-going training tounderstand guest expectations.

  • Solicits employee feedback, utilizes an "opendoor" policy and reviews employee satisfaction results to identify andaddress employee problems or concerns.

  • Strives to improve service performance.

  • Ensures recognition is taking place across areasof responsibility.

AdditionalResponsibilities

  • Provides information to supervisors, co-workers,and subordinates by telephone, in written form, e-mail, or in person.

  • Analyses information and evaluating results tochoose the best solution and solve problems.

  • Assists servers and hosts on the floor duringmeal periods and high demand times.

  • Recognizes good quality products andpresentations.

  • Supervises daily shift operations.

  • Oversees the financial aspects of the departmentincluding purchasing and payment of invoices.

GENERALRESPONSIBILITIES

  • To attend any meeting or training sessions asrequired by management.

To be conversant with:

  • The Hotel Fire Procedures

  • The Hotel Security Procedures

  • The Hotel facilities and attractions

  • The Hotel Health and Safety Policy and Procedures

  • Hotel operation standards and departmentalprocedures

  • Methods of payment accepted by the Company (cashhandling staff only)

  • Current Licensing regulations (Food and BeverageService department only)

  • To adhere to the company’s policies andprocedures for quality, environment and food safety.

JOB REQUIREMENTS

You’ll be dynamic, positive, have excellent communication skills with a really approachable manner to guests.

This company is an equal opportunity employer.

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