Assistant Restaurant Manager

Marriott•Grapevine, TX

9d•$28 - $35

About The Position

This entry-level management position assists with the daily operations of restaurants, bars, and room service. The Assistant Restaurant Manager helps with menu planning, maintains sanitation standards, supports servers and hosts on the floor during peak meal periods, and supervises restaurant, bar, and room service departments where applicable. The role helps ensure guest and employee satisfaction while maintaining the operating budget and ensuring standards and legal obligations are followed. The position supports restaurant team management, day-to-day operations, customer service, and human resource activities. It may supervise the restaurant and related areas when the Director of Restaurants or Restaurant Manager is absent. The role also opens and closes restaurant shifts and performs restaurant employee and related departmental duties as needed. Marriott International describes itself as an equal opportunity employer committed to welcoming all, providing access to opportunity, valuing associates’ diverse backgrounds, and maintaining non-discrimination on protected bases. Gaylord Hotels highlights its meetings and experiences, service, and career opportunities within the Marriott International portfolio.

Requirements

High school diploma or GED and 3 years of experience in food and beverage, culinary, or a related professional area; or a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 1 year of experience in food and beverage, culinary, or a related professional area.

Responsibilities

Handle employee questions and concerns.
Monitor employees to ensure performance expectations are met and provide feedback based on observed service behaviors.
Assist in supervising daily shift operations and supervise the restaurant and related areas in the absence of the Director of Restaurants or Restaurant Manager.
Participate in department meetings and communicate departmental goals clearly and consistently.
Ensure employees have proper supplies, equipment, and uniforms.
Communicate food-quality and service-level issues to the Chef and Restaurant Manager.
Assist in ensuring compliance with restaurant policies, standards, and procedures.
Monitor alcoholic beverage service for compliance with local laws.
Assist in achieving or exceeding budgeted goals.
Perform restaurant employee and related departmental duties as necessary.
Open and close restaurant shifts.
Interact with guests to obtain feedback on product quality and service levels.
Supervise staffing levels to meet guest-service, operational, and financial objectives.
Encourage employees to provide excellent customer service within guidelines.
Handle guest problems and complaints, seeking supervisor assistance as needed.
Work to improve service performance and set a positive example for guest relations.
Assist employees in reviewing comment cards and guest-satisfaction results.
Meet and greet guests.
Supervise ongoing training initiatives and use available on-the-job training tools.
Communicate performance expectations in accordance with job descriptions.
Coach and counsel employees regarding performance on an ongoing basis.
Assist with menu planning and maintain sanitation standards.
Support servers and hosts on the floor during peak meal periods.
Help ensure guest and employee satisfaction while maintaining the operating budget and following applicable standards and legal obligations.