Restaurant Manager

The Restaurant Manager manages Cucina, our All Day Dining Restaurant as a successful independent profit center, ensuring maximum guest satisfaction consistent with Marco Polo Hotel standards, through planning, organizing, directing, and controlling the Food & Beverage operation and administration.

Administration
• To ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• To oversee the preparation and update of individual Departmental Operations Manuals.
• To conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
• To ensure the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.

Customer Service
• To ensure that all employees deliver the brand promise and provide exceptional guest service at all times.
• To ensure that employees also provide excellent service to internal customers in other departments as appropriate.
• To spend time in public areas observing employee-guest interaction and talking with guests, working through outlet managers to coach employees in guest service skills as necessary.
• To handle guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Marketing
• To assist in the preparation, utilization and update of an Annual Marketing Plan, broken down as necessary by department.
• To constantly assist in evaluating local market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Occasional Duties:
• To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
• To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
• To attend training sessions and meetings as and when required.
• To carry out any other reasonable duties and responsibilities as assigned

Meralco Avenue, Ortigas Center, Pasig City, Manila