Manager, Restaurants & Bars

Marriott•Honolulu, HI

3d•$60,400 - $90,000

About The Position

The Manager, Restaurants & Bars oversees restaurant and bar operations, and Room Service when applicable. The role supervises daily operations, assists with menu planning, maintains sanitation standards, and supports servers and hosts on the floor during peak meal periods. The manager works to improve guest and employee satisfaction and maximize financial performance, determining and implementing training needed to meet goals. The position leads the food and beverage team, ensures operational and legal compliance, and delivers excellent guest service. It also includes employee development and performance management, handling guest concerns, and overseeing departmental financial matters such as 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
A 2-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 daily restaurant, bar/lounge, and applicable room service operations.
Maintain service, food handling, and sanitation standards; ensure compliance with applicable policies, procedures, laws, and regulations.
Review staffing levels to meet guest service, operational, and financial objectives.
Lead, coach, mentor, and develop employees; set goals, performance standards, and expectations.
Build trust, cooperation, and open communication among team members, and encourage sound business decision-making.
Ensure staff understand local, state, and federal liquor laws and monitor alcohol service for legal compliance.
Deliver excellent customer service, foster guest satisfaction and retention, and serve as a hospitality role model.
Handle guest problems and complaints, seek guest feedback, and take corrective action to improve service.
Manage service delivery throughout the guest experience, from arrival through departure.
Conduct or arrange employee training and address employee feedback, satisfaction, recognition, and retention.
Communicate information to supervisors, co-workers, and subordinates by telephone, in writing, by email, or in person.
Analyze information, evaluate results, and select solutions to resolve problems.
Assist servers and hosts during meal periods and high-demand times.
Recognize quality products and presentations.
Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
Oversee departmental financial matters, including purchasing and invoice payments.