JW Marriott Margaux Restaurant Manager

AHC Hospitality•Grand Rapids, MI

1d•Onsite

About The Position

The Margaux Restaurant Manager is responsible for fulfilling the daily operations of the restaurant including guest service, associate engagement, and maintaining front and back of house operations to meet and exceed standards. This manager must follow the expectations of the JW Marriott Grand Rapids and that of Marriott Quality Assurance Standards along with guest service standards. The Margaux Restaurant Manager is responsible for creating a teamwork environment and produce quality service to each guest.

Requirements

Proven ability to lead, motivate, and develop a high-performing team to deliver exceptional service.
Experience in hiring, training, and mentoring staff, with a focus on continuous improvement and creating a positive workplace culture.
Skilled in scheduling, performance management, and handling employee relations issues professionally.
Strong organizational skills to oversee day-to-day operations, including inventory management, service standards, and adherence to health and safety protocols.
Ability to oversee food and beverage quality, ensuring all offerings meet the restaurant's high standards.
Exceptional communication skills to engage with guests, resolve complaints, and ensure satisfaction.
Ability to handle VIP guests and high-profile clientele, ensuring a memorable dining experience.
Strong understanding of P&L management, budget oversight, and financial reporting to support the restaurant’s financial goals.
High attention to detail to ensure consistency in service, ambiance, and presentation.
Ability to monitor the physical condition of the restaurant and address issues promptly to uphold the upscale atmosphere.
Flexibility to adjust to the needs of a fast-paced environment, from floor management to administrative duties.
A results-driven mindset, with a willingness to step in and take action wherever needed.
Our leaders must be chef-driven since the restaurants employ skilled culinary teams trained to execute from-scratch products in high volume. This does not mean the new front of house leader must have prior kitchen experience, but it does imply that anyone joining the company must possess a sincere interest in learning culinary operations. We are committed to serving the finest cuisine. No compromise.
Previous F&B Management experience
Previous POS use, training and programming helpful.
At minimum, 3 years of management experience required.
Hotel experience preferred.

Nice To Haves

Candidates should possess a hands on management style with an eye for detail and have strong interpersonal skills.
Would prefer candidates with college and/or culinary degrees.

Responsibilities

Plan and manage the restaurant, bar, and private dining as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
Position is responsible for the short-term planning and daily operations of the restaurant, semi-private dining and six.one.six lounge. Recommends promotional ideas and controls the budgets for various areas.
Manage the human resources in the restaurant in order to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination appropriate.
Implement company programs and manage the operations of the restaurant as required to ensure compliance with SOPs, safety regulation and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest.
Forecast, implement, monitor, control and report on the restaurant budgets and its components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
Respond to customer trends, needs issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Maintain 4 Diamond service standards and expectations.
Responsible for the food and beverage service operation. Also responsible for assisting in the financial success of the hotel restaurant.
Implement in the initial training of all personnel ensuring all company policies, procedures, service standards, P.O.S. operations and assigned duties are performed correctly and efficiently.
Hold daily pre-shift meetings with the service staff to review specials, occupancy, banquet events, any large group or special groups of interest dining in the dining room, service issues of the day and any other information important to the restaurant.
Maintain a positive and professional rapport with all staff and customers.
Manage the service of the restaurant that includes managing the servers and the food runners so they maintain the sequence of service.
Work closely with the chef to ensure a high quality of food presentation and that the timing of the food is in a timely manner.
Ensure prompt accurate service with anticipation and compliance of all guests’ needs.
Responsible for attending meetings that may include Group Review Meetings, Pre-Conference meetings and F&B meetings.
Promote a positive work environment.
Assist in continuing service training for all staff and conduct monthly departmental meetings.
Responsible for selling the private dining rooms which will feature regional cuisine that employs indigenous and cultivated local ingredients and draws inspiration from the modern farmer’s market. The private dining room will be available for a business or social gathering.
Comprehensive knowledge of wine and spirits are required.
Ensure proper and timely service of food and beverages to customers in the restaurant, bar, lounge, conference room and in room dining.
Assume responsibility for all liquor, beer, wine and soft beverage products, their inventories and purchase.
Provide for staff orientation, training and development and teach proper and friendly food and beverage service.
Direct the ongoing management of the dining room and bar assuring the utilization of the cost efficient and cost effect means available.
Assure exceptional customer service.
Handle and follow through with customer complaints.
Maintain high employee morale, promote staff enthusiasm and teamwork, minimize turnover, assist employees with concerns and support staff in their job functions.
Maintain payroll costs and liquor, wine and soft beverage pour costs within budget.
Assure departmental compliance and follow all safety policies and procedures to protect staff and guests from accident and injury.
Monitoring daily hosting, cashiering, bartending and food service.
Coordinating daily events with the service staff.
Monitor proper set-up, service, sanitation and clearing of tables in the restaurant and bar.
Assure that proper opening and closing procedure are followed.
Inspect department on a daily basis.
Ensure that all set-up, break down and cleaning assignments are posted and completed.
Must have open availability with flexible hours. Must have the ability to work all three meal periods depending on staffing needs as well as holidays.