Outlets Manager - Rocks Restaurant and Bar - Marriott - Galleria - Atlanta, GA

Concord Hospitality Enterprises

3h•Onsite

About The Position

We are hiring an Outlets Manager for Rocks Restaurant and Bar at Marriott, Galleria, Atlanta, GA. The ideal candidate will manage concierge, restaurant, and banquet bars, ensuring friendly and professional service, excellent food quality, strong price value, and consistency in an attractive environment. This role involves ensuring timely meal delivery with attention to plating, portion, and temperature. The manager will develop strategies to improve cost savings and labor retention/associate development to meet F&B financial goals. Training staff in service sequence and product knowledge, leading service education through daily line-ups, and heading new server, busser, host, and bartender training programs are key responsibilities. The role also includes daily evaluation of restaurant service performance, employee discussions and evaluations, coordination of timely food production, and collaboration with the Chef for excellent food quality and presentation. The manager will participate in evaluating food products, kitchen employee performance, and product development. Additionally, they will be responsible for the selection and pricing strategy of all liquors and wines, and supervision of their procurement. The position involves assisting the General Manager and/or F&B Director in creating financial objectives through the budget process and helping to meet financial targets by executing and enhancing the annual marketing plan, reacting to opportunities, maintaining high operational standards, and effectively utilizing marketing funds. Cost control in all areas, with a focus on cost of sales and payroll, is also a critical aspect of this role.

Requirements

At least 2 years supervisor/managerial experience working at full-service restaurants or full-service hotels.
Applications submitted without an application will not move forward!

Responsibilities

Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature.
Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel’s F&B financial goals.
Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest.
Lead service education through daily line-ups.
Headline new server, busser, host, and bartender training programs, as well as ongoing development programs, and seminars.
Daily evaluation of restaurant service performance.
Employee discussions and evaluations.
Coordination of timely food production.
Work with the Chef to provide "excellent quality and presentation" of all food to the guests.
Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position.
Selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the General Manager and/or a F&B Director in creating financial objectives for the restaurant on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.