Restaurant Manager

**Additional Information**
**Job Number**25094769
**Job Category**Food and Beverage & Culinary
**Location**Marriott's Village d'ile-de-France, 1 Allee de l'Orme Rond, Bailly-Romainvilliers, Seine-et-Marne, France, 77700
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Non-Management

**Additional Information**:This hotel is owned and operated by an independent franchisee, Marriott Vacations Worldwide. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

This position will be based at Marriott's Village d'lle-de-France located at Allee de L'Orme-Rond, Paris Bailly Romainvilliers, France.

**Responsibilities**:

- Assist the Resort in all aspects of purchasing to ensure quality and profitability
- Order meals and drinks, stationery and miscellaneous supplies as needed.
- Ensure accurate administration of all invoices and compliance with proper accounting procedures
- Receive and inspect all deliveries
- Maintain inventory control for appropriate levels, meetings, rotation, requisitions, etc.
- Ensure sanitation compliance
- Interact with exit staff/management and vendors
- Keep all public ATMs stocked.
- Maintain sufficient stock levels for daily operations.
- Ensure good hygiene and cleanliness of all premises
- Ensure stock handling and proper adherence to stock control procedures.

Training and experience
- High school diploma or equivalent; 4 years of experience in food and beverage, culinary, or related professional field.

OR
- Degree from a recognized university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration ; 2 years of experience in Food and Beverage, Culinary, Market Place or related professional sector.

Basic work activities

Develop and maintain budgets
- Develops and manages all employee engagement plans and actions and financial customer satisfaction for food and beverage.
- Maintains a positive cost management index for the kitchen restaurant.
- Uses budgets to understand financial goals.

Manage the food, beverage and restaurant team
- Manages food and beverage services and the Restaurant team
- Supervises and manages employees. Manages all day-to-day operations. Understands positions well enough to perform tasks in the absence of salaried employees.
- Uses interpersonal skills to influence and encourage others; demonstrates honesty/integrity.
- Oversee all operations, food, beverage and room service and the Restaurant.
- Creates and maintains an environment that emphasizes motivation, accountability, teamwork, continuous improvement and a passion for service delivery.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee concerns.
- Provides a learning atmosphere with an emphasis on continuous improvement.
- Provide proactive coaching and guidance to team members.
- Encourages and builds mutual trust, respect and cooperation among team members.
- Ensures and maintains employee productivity levels.
- Develop specific goals and plans to prioritize, organize and accomplish your work.
- Provides leadership, vision and direction to bring together and prioritize departmental objectives in a manner that will be effective and efficient.
- Sets clear expectations with employees and team leaders and ensures appropriate rewards are given if expectations are exceeded.

Provide exceptional customer service
- Provides excellent customer service.
- Responds quickly and proactively to customer concerns.
- Understand the brand’s service culture.
- Ensure that all employees, team leaders and managers understand the brand's service culture.
- Sets service expectations for all internal and external customers.
- Take on a customer complaint/issue until it is resolved or addressed by the appropriate manager or employee.
- Ensure all banquet functions meet and exceed standard guest expectations.
- Provides services that are above and beyond customer satisfaction and loyalty.
- Improves communication service and helps people understand customer needs, providing advice, feedback, and individual coaching when needed.
- Serves as a model for appropriate behavior.
- Manages day-to-day operations, ensuring quality, standards and meeting customer expectations on a daily basis.

Management and conduct of human resources activities
- Provide advice and guidance to subordinates, including setting performance standards and monitoring performance.
- Conducts timely performance reviews.
- Promotes the guarantee of fair treatment policies and open doors.
- Identify the needs and development of others, or otherwise help others improve their knowledg