Manager - Restaurant I

Marriott•Jal, NM

13d

About The Position

The Restaurant Manager I supervises daily restaurant operations and, where applicable, bar and room service operations. The role assists with menu planning, maintains sanitation standards, supports servers and hosts during peak meal periods, and works to improve guest and employee satisfaction while maximizing financial performance. The manager determines training needs and implements plans to meet operational goals. The position leads and develops the food and beverage team, oversees staffing and service standards, ensures compliance with company policies and applicable laws, and promotes exceptional customer service. It also manages human resource activities, handles guest concerns, supports daily shift operations in the absence of the Assistant Restaurant Manager, and oversees departmental purchasing and invoice payments.

Requirements

High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; OR
Two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, and 2 years of experience in food and beverage, culinary, or a related professional area.

Responsibilities

Supervise employees and manage day-to-day restaurant operations, including performing employee duties when needed.
Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
Review staffing levels to meet guest service, operational, and financial objectives.
Lead, coach, mentor, and develop team members; set goals and ensure employee productivity.
Ensure compliance with food and beverage policies, procedures, applicable laws, liquor laws, food handling requirements, and sanitation standards.
Monitor alcohol beverage service for compliance with local laws.
Build trust and cooperation among employees, set clear expectations, and maintain open collaborative relationships.
Deliver exceptional guest service, address guest problems and complaints, and gather feedback about food, beverage, and service.
Monitor service delivery throughout the guest experience and take corrective action to improve results.
Provide guidance to subordinates, set performance standards, monitor performance, and ensure ongoing training and recognition.
Promote fair and equitable treatment, employee retention, and employee feedback.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Assist servers and hosts during meal periods and high-demand times.
Recognize good-quality products and presentations.
Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
Oversee departmental financial matters, including purchasing and payment of invoices.