Restaurant General Manager - The Roof

Marriott•West Hollywood, CA

1d•Onsite

About The Position

Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories. Assists with the menu development, recipe development and food preparation for the designated outlet. Develops beverage programs within the parameters of the company’s national agreements. Maintains established policies and procedures within the designated outlet. Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories. Manages the performance of the outlet service and management staff. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines. EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests. We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Requirements

High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.

Responsibilities

Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories.
Assists with the menu development, recipe development and food preparation for the designated outlet.
Develops beverage programs within the parameters of the company’s national agreements.
Maintains established policies and procedures within the designated outlet.
Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories.
Conducts inventory for par levels of food, beverage and paper supplies.
Establishes methods for inventory control and adheres to purchasing procedures.
Verifies the proper maintenance, cleaning and operation of the outlet and service equipment.
Develops and executes creative initiatives to enhance the guest service experience.
Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
Executes administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
Manages the performance of the outlet service and management staff.
Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
Facilitates effective communication within F&B and with support departments.
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Empowers employees to provide excellent guest service.
Interviews, selects and trains employees
Appraises employee’s productivity and efficiency for the purpose of recommending promotions or other changes in status
Provides for the safety and security of the employees or the property
Monitors employee attendance and records absences/tardiness.
Helps direct supervisors to achieve their own development goals.
Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.