Outdoor Restaurant Manager

MINA Group•Bay Harbor Islands, FL

3d•$62,000 - $75,000

About The Position

The Outdoor Restaurant Manager supervises daily Food and Beverage shift operations and monitors compliance with F&B policies, standards, and procedures. The role manages day-to-day operations, verifies service quality and standards, and works to meet customer expectations. The manager maintains the operating budget and ensures standards and legal obligations are followed, while developing goals and plans to prioritize, organize, and accomplish work. The position leads and supports team members and supervisors, oversees staffing and productivity, coordinates supply ordering and cleaning programs, monitors equipment, and helps maintain a motivating, collaborative service environment. It also focuses on exceptional customer service by addressing guest concerns, improving service through guidance and coaching, reviewing guest feedback with employees, and responding to customer-service requests. The role requires either a high school diploma or GED with four years of relevant experience, or a two-year degree in a related field with two years of relevant experience. The position is part of The Ritz-Carlton and Marriott International, where the manager is expected to learn and exemplify the brand’s Gold Standards, including its Employee Promise, Credo, and Service Values.

Requirements

High school diploma or GED and four years of experience in food and beverage, culinary, or a related professional area; alternatively, a two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and two years of relevant experience.
Ability to supervise daily food and beverage operations and monitor compliance with policies, standards, and procedures.
Ability to maintain an operating budget and verify compliance with standards and legal obligations.
Ability to guide, direct, coach, and monitor the performance of team members and supervisors.
Ability to provide exceptional customer service, respond to guest concerns, and support guest satisfaction and retention.
Ability to analyze information, evaluate results, and solve problems.
Ability to comprehend budgets, operating statements, and payroll progress reports.

Responsibilities

Assist with ordering food and beverage supplies, cleaning supplies, and uniforms.
Supervise daily F&B shift operations and monitor compliance with F&B policies, standards, and procedures.
Support and supervise an effective monthly self-inspection program.
Operate department equipment as necessary and report malfunctions.
Supervise staffing levels to meet guest-service, operational, and financial objectives.
Build mutual trust, respect, and cooperation among team members.
Understand employee positions well enough to perform duties in employees’ absence.
Develop goals and plans to prioritize, organize, and accomplish work.
Monitor and maintain employee productivity.
Verify that team members and supervisors understand the brand-specific philosophy.
Maintain the operating budget and verify compliance with standards and legal obligations.
Assist supervisors in understanding employees’ changing needs and expectations and how to exceed them.
Foster and recognize decisions that result in successes as well as failures.
Communicate areas needing attention to staff and follow up to verify understanding.
Coordinate cleaning programs in F&B areas, identify trends, and recommend improvements.
Establish and maintain open, collaborative relationships with employees.
Create a property environment emphasizing motivation, empowerment, teamwork, and service passion.
Follow the property-specific second-effort and recovery plan.
Remain available and approachable to team members and guests.
Demonstrate knowledge of the brand-specific service culture.
Provide service that exceeds customer expectations to support satisfaction and retention.
Improve service by communicating and helping individuals understand guest needs, and provide guidance, feedback, and coaching when needed.
Model appropriate behaviors and set a positive example for guest relations.
Manage daily operations and monitor quality and standards to meet customer expectations.
Take proactive approaches to guest concerns.
Review comment cards and guest-satisfaction results with employees.
Respond promptly to customer-service department requests.
Provide information to supervisors and coworkers by telephone, in writing, by email, or in person.
Guide and direct subordinates, including setting performance standards and monitoring performance.
Analyze information and evaluate results to select solutions and solve problems.
Perform hourly job functions when necessary.
Extend professionalism and courtesy to team members.
Understand budgets, operating statements, and payroll progress reports.
Perform other duties as assigned to meet business needs.
Learn and exemplify The Ritz-Carlton Gold Standards, including the Employee Promise, Credo, and Service Values.