Assistant Restaurant General Manager

Marriott International•Clayton, NC

34d

About The Position

Leads daily outlet operations including overall quality, service and outlet staff performance within the designated Food and Beverage Outlet. Assists in developing beverage programs within the parameters of the company's national agreements. Monitors the performance of the outlet service staff. Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Continues to enhance the guest service experience by creative initiatives. Responsible for staff payroll, scheduling, training of steps and sequence of service culture. Maintains proper inventory of tools and equipment and dry goods. Establishes and maintains beverage pars and update wine and beverage menus. Monitors outlet sales and trends. Manages proper staffing levels and labor costs. Manages tools, supplies and controllable expenses. Teaches, trains, mentors and develops healthy working relationships and environment for staff. Performs other reasonable duties as requested.

Requirements

High school diploma or GED; 3 years' experience in fine dining, food and beverage services, hospitality, management operations, or related professional area.
Bachelor's degree from an accredited university in Hospitality, Hotel and Restaurant Management, or related major; 1 year experience in fine dining, food and beverage services, hospitality, management operations, or related professional area.

Responsibilities

Executes Food and Beverage outlet operations including marketing, food and wine promotions, customer service initiatives and inventories.
Monitors the performance of the outlet service staff.
Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
Conducts inventory for par levels of food, beverage and update wine and beverage menus.
Establishes methods for inventory control and adheres to purchasing procedures.
Continues to enhance the guest service experience by creative initiatives.
Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
Monitors outlet sales and trends.
Manages tools, supplies and controllable expenses.
Supervises by delegating responsibilities, scheduling, administering discipline, evaluating, hiring, training and mentoring for future promotion possibilities.
Responsible for staff payroll, scheduling, training of steps and sequence of service culture.
Works in conjunction with other Restaurant leaders to provide training and supervision of Non-Exempt staff.
Provides for the safety and security of the employees or the property.
Helps direct supervisors to achieve their own development goals.
Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
Manages proper staffing levels and labor costs.
Teaches, trains, mentors and develops healthy working relationships and environment for staff. Performs other reasonable duties as requested.
Maintains policies and procedures.
Adheres to Hazard Analysis and Critical Control Points (HACCP), Occupational, Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines.
Supervises the proper maintenance, cleaning and operation of the outlet and service equipment.
Assists in the execution of administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
Performs other reasonable duties as requested.