Restaurant Manager - Specialty Restaurant… at Marriott… · Nadi

JOB SUMMARY

The Restaurant Manager – Specialty Restaurant (Nikkei Cuisine) is responsible for leading and managing the overall operations of the resort’s Nikkei Restaurant, ensuring the delivery of an authentic, distinctive, and memorable dining experience that reflects the unique fusion of Japanese and Peruvian culinary traditions.

This role provides strategic and operational leadership across all restaurant functions, including guest experience, service excellence, beverage programs, revenue generation, financial performance, team development, and concept execution. The Restaurant Manager works closely with the Executive Chef and Food & Beverage leadership team to continuously enhance the Nikkei dining concept, drive profitability, develop associates, and ensure adherence to Marriott brand standards.

The position is responsible for cultivating a culture of hospitality, storytelling, culinary excellence, and personalized service while maximizing guest satisfaction, revenue opportunities, and operational efficiency.

KEY RESPONSIBILITIES

I. Restaurant Operations & Concept Management

• Lead the daily operations of the Nikkei Restaurant to ensure exceptional service standards, operational efficiency, and guest satisfaction.
• Champion the authentic Nikkei dining concept, ensuring all aspects of the guest journey reflect the restaurant’s unique identity.
• Ensure seamless service execution across lunch, dinner, specialty events, and private dining functions.
• Maintain high standards of cleanliness, presentation, ambiance, and operational readiness throughout the restaurant.
• Monitor dining room performance and service flow to ensure efficient guest experiences.
• Collaborate closely with culinary leadership to ensure menu execution aligns with brand and concept standards.
• Continuously evaluate and enhance restaurant operating procedures to improve efficiency and guest satisfaction.
• Support the implementation of seasonal menus, specialty events, promotional offerings, and culinary activations.

II. Guest Experience & Service Excellence

• Champion exceptional guest experiences through personalized, attentive, and engaging service.
• Ensure associates confidently communicate the Nikkei concept, menu offerings, culinary techniques, and cultural influences.
• Actively engage with guests to build relationships and create memorable dining experiences.
• Respond promptly and professionally to guest feedback, concerns, and special requests.
• Lead service recovery initiatives to resolve guest issues and maintain loyalty and satisfaction.
• Monitor guest satisfaction feedback and implement continuous improvement initiatives.
• Ensure service delivery aligns with Marriott’s hospitality standards and guest service philosophy.
• Create an environment that encourages repeat visitation and positive guest recommendations.

III. Revenue Generation & Business Development

• Drive restaurant revenue through innovative dining experiences and targeted promotional activities.
• Lead the execution and growth of Chef’s Table experiences, Omakase dining offerings, and curated culinary events.
• Develop and promote beverage pairing programs, premium dining experiences, and specialty menu offerings.
• Support the implementation of seasonal promotions, limited-time menus, and signature dining activations.
• Identify opportunities to increase average spend, guest frequency, and overall restaurant profitability.
• Collaborate with Sales, Marketing, and Resort Operations teams to drive awareness and patronage.
• Support initiatives that enhance the restaurant’s reputation and market positioning.
• Monitor restaurant performance metrics and develop strategies to maximize revenue opportunities.

IV. Beverage Program Management

• Maintain strong knowledge of sake, wines, Japanese spirits, cocktails, and beverage pairing techniques.
• Ensure beverage offerings complement the Nikkei culinary concept and enhance the overall guest experience.
• Collaborate with beverage and culinary teams to create innovative pairing experiences and promotions.
• Train associates on beverage knowledge, recommendations, and upselling techniques.
• Ensure beverage service standards are consistently maintained.
• Monitor beverage inventory, purchasing, and cost control processes.
• Support the development of premium beverage experiences that increase guest engagement and revenue.
• Ensure compliance with responsible service of alcohol regulations and company policies.

V. Financial Management & Operational Performance

• Manage restaurant financial performance while achieving departmental revenue, profitability, and productivity goals.
• Review daily, weekly, and monthly operational reports to monitor performance trends.
• Develop action plans to maximize revenue, control costs, and improve operational efficiency.
• Monitor labor costs, scheduling practices, and productivity levels.
• Manage restaurant expenses, purchasing activities, and inventory controls.
• Ensure effective food and beverage cost management practices are maintained.
• Analyze business performance data and implement strategies to improve results.
• Support annual budgeting and forecasting processes for the restaurant operation.

VI. Leadership & Team Management

• Lead, motivate, and inspire restaurant associates to achieve operational excellence and service excellence.
• Foster a culture of teamwork, accountability, engagement, and continuous improvement.
• Ensure staffing levels appropriately support operational requirements and guest expectations.
• Conduct regular team briefings, pre-shift meetings, and service updates.
• Clearly communicate departmental goals, expectations, and performance standards.
• Lead by example through visible operational leadership and professional conduct.
• Promote collaboration between front-of-house and culinary teams to deliver exceptional dining experiences.
• Encourage innovation and associate involvement in improving restaurant operations.

VII. Training, Coaching & Associate Development

• Train and develop associates to confidently deliver the Nikkei concept through menu knowledge, service techniques, and storytelling.
• Conduct onboarding and orientation programs for new team members.
• Provide ongoing coaching, mentoring, and performance feedback.
• Ensure associates possess thorough knowledge of menu ingredients, preparation methods, and beverage pairings.
• Identify development opportunities and coordinate learning initiatives.
• Support cross-training programs to strengthen team versatility and operational effectiveness.
• Conduct performance evaluations in accordance with company guidelines.
• Recognize and reward outstanding performance and contributions.

VIII. Collaboration with Culinary & Resort Operations

• Work closely with the Executive Chef to continuously enhance the Nikkei dining concept and guest experience.
• Partner with culinary teams to ensure menu quality, consistency, and presentation standards are maintained.
• Collaborate on new menu development, tasting events, and special dining experiences.
• Coordinate effectively with Stewarding, Purchasing, Events, and other operational departments.
• Support banquet functions, private dining experiences, and resort-wide culinary activations.
• Participate in departmental meetings and operational planning sessions.
• Maintain strong working relationships with all departments to support business objectives.

IX. Culture, Engagement & Associate Relations

• Promote Marriott’s service culture and commitment to hospitality excellence.
• Foster an inclusive, positive, and respectful working environment.
• Uphold Marriott’s Guarantee of Fair Treatment and Open Door policies.
• Address associate concerns professionally and promptly.
• Support employee engagement initiatives and team-building activities.
• Encourage collaboration, mutual respect, and shared accountability.
• Maintain open communication regarding goals, priorities, and performance expectations.

X. Safety, Compliance & Operational Excellence

• Ensure compliance with Marriott policies, brand standards, and operating procedures.
• Maintain compliance with food safety, sanitation, hygiene, and workplace health and safety regulations.
• Ensure responsible alcohol service standards are followed at all times.
• Conduct regular operational inspections to identify improvement opportunities.
• Ensure restaurant equipment, furnishings, and facilities are properly maintained.
• Monitor adherence to cash handling, inventory control, and loss prevention procedures.
• Support readiness for audits, inspections, and brand reviews.
• Drive continuous improvement initiatives that enhance guest satisfaction and operational performance.

Our Benefits

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends
• Career growth and development through Marriott’s global learning and training programs
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity
• Duty meals provided
• Associate transportation provided
• Prorated unused sick leave paid out at year end
• Relocation Benefit for Overseas candidates

QUALIFICATIONS AND EXPERIENCE

• Degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related discipline.
• Minimum of 3-5 years of restaurant leadership experience within a luxury hotel, upscale restaurant, resort, or specialty dining environment.
• Proven experience managing specialty restaurants, premium dining venues, or concept-driven food and beverage operations.
• Strong knowledge of Japanese, Peruvian, Nikkei, or other internationally inspired dining concepts is highly desirable.
• Demonstrated knowledge of sake, wine pairing, cocktails, premium beverage programs, and restaurant service excellence.
• Proven ability to drive revenue through specialty dining experiences, promotions, and upselling initiatives.
• Strong understanding of restaurant financial management, food and beverage cost control, labor management, and budgeting processes.
• Exceptional leadership, communication, interpersonal, and coaching skills.
• Proven ability to develop high-performing teams and create engaging guest experiences.
• Strong problem-solving, decision-making, and organizational capabilities.
• Proficiency in Microsoft Office applications, POS systems, and hospitality management software.
• Experience working within Marriott International or another global hospitality brand is highly desirable.
• Flexibility to work evenings, weekends, public holidays, and operational schedules as required.