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Marketing and Restaurant Manager
2 weeks ago
Position Overview:
As a Marketing and Restaurant Manager, you will be responsible for overseeing both the marketing and operational aspects of the restaurant within a multinational company. Your role will involve managing front-of-house staff, ensuring exceptional VIP service, and delivering a premium guest experience. You will also take the lead in creating marketing materials, including PowerPoint presentations, Canva designs, and overseeing photography and videography for promotional content. Your role requires a combination of strong leadership, creative skills, excellent communication, guest service, organizational abilities, and fine-dining expertise. You will play a key part in coordinating events, managing daily restaurant operations, and contributing to the restaurant's marketing strategy.
Responsibility and Accountability:
1. Operational Excellence and Leadership:
- Oversee the smooth operation of the restaurant, ensuring both marketing initiatives and food service operations align seamlessly to deliver outstanding service.
- Lead the front-of-house (FoH) and marketing teams to deliver exceptional service and guest experiences.
- Foster a positive and collaborative work environment that promotes teamwork, individual growth, and a high-performance culture.
- Implement, monitor, and provide feedback on company policies, standards, and procedures to ensure operational excellence.
- Take accountability for maintaining operational excellence in restaurant management and marketing strategies.
- Develop and implement operational strategies that streamline processes and improve efficiency
2. Guest Relation:
- Cultivate strong relationships with guests, ensuring their needs are met with professionalism and care.
- Address any operational or service issues promptly, ensuring guest satisfaction is prioritized.
- Develop and implement strategies to enhance guest experience, loyalty, and retention, including handling concerns effectively.
- Analyze guest feedback and market trends to identify areas for improvement in both marketing and service delivery.
3. VIP Fine Dining Service:
- Provide personalized, high-quality service to VIP guests, ensuring an exceptional fine dining experience.
- Demonstrate expertise in the menu, wine pairings, and service etiquette to deliver tailored recommendations and elevate the guest experience.
- Anticipate and meet guest needs with precision and professionalism, ensuring all VIP service requests are met with discretion and care.
- Coordinate with kitchen and service teams to ensure timely and flawless delivery of food and beverages.
4. Marketing and Content Creation:
- Lead the creation of marketing materials such as PowerPoint presentations, Canva designs, and promotional content.
- Oversee photography and videography, ensuring content is aligned with the brand and used effectively in marketing campaigns.
- Implement marketing strategies to enhance brand visibility and guest engagement, ensuring all promotions are aligned with operational capabilities.
5. Food Safety and Compliance:
- Ensure strict adherence to food safety, hygiene regulations, and compliance with health standards at all times.
- Conduct regular inspections and audits to ensure cleanliness and safety standards are consistently met.
5. Cost Management:
- Monitor and manage costs, including labor, purchasing, and inventory.
- Implement cost-saving measures while maintaining service excellence and operational efficiency.
6. Team Leadership:
- Lead, manage, motivate and supervise the MNC employees' restaurant team, including Front of House (FoH) staff, kitchen staff, 3 party contractors and support personnel.
- Provide guidance and support to team members, fostering a culture of continuous improvement and professional growth.
7. Communication and Collaboration:
- Collaborate with the culinary and marketing teams to drive business growth and enhance guest experiences.
- Communicate effectively with all stakeholders, ensuring coordination and cohesion across departments.
- Maintain clear communication with finance, human resources, and other business units for timely and accurate operations.
9. Reporting and Analysis:
- Generate regular reports including monthly client’s report, key performance indicators, key financial indicators, operational metrics, asset listings, etc.
- Analyze sales data, trends, and guest feedback to identify opportunities for improvement.
- Present the monthly client’s report accurately and in a timely manner.
10. Other Duties:
- Assist in the planning and execution of special projects or ad-hoc tasks as required.
- Support other team members, departments and other business units as needed.
Qualifications:
- At least 3 years of working experience in a restaurant, hotel, or fine dining establishment with exposure to both marketing and restaurant operations.
- Strong proficiency in Chinese language
- Strong leadership and team management skills, with the ability to moti
