ASSISTANT DINING SERVICES MANAGER

MDM Group Marriotts•Miami, FL

About The Position

Management position that is responsible for the daily operations in Restaurants/Bars, Lounge and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars, Lounge and Room Service Departments, where applicable. Responsibilities include ensuring guest and associate satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed.

Requirements

High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Mathematics - Using mathematics to solve problems.
Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Responsibilities

Interacts with guests to obtain feedback on product quality and service levels.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines.
Handles associate questions and concerns.
Handles guest problems and complaints, seeking assistance from supervisor as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behaviors.
Strives to improve service performance.
Sets a positive example for guest relations.
Assists in the review of comment cards and guest satisfaction results with associates.
Supervises daily shift operations.
Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
Meets and greets guests.
Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
Ensures compliance with all restaurant policies, standards and procedures.
Monitors alcohol beverage service in compliance with local laws.
Manages to achieve or exceed budgeted goals.
Supervises on-going training initiatives.
Performs all duties of restaurant associates and related departments as necessary.
Opens and closes restaurant shifts.
Uses all available on the job training tools for associates.
Communicates performance expectations in accordance with job descriptions for each position.
Coaches and counsels associates regarding performance on an on-going basis.