Restaurant Manager

Marriott•Wailea, HI

20d•$79,000 - $102,000

About The Position

The Restaurant Manager supervises daily restaurant operations and, where applicable, bar and room-service operations. The role assists with menu planning, maintains sanitation standards, supports servers and hosts on the floor during peak meal periods, and works to improve guest and employee satisfaction while maximizing financial performance. The manager determines and implements training needed to achieve operational goals. The position leads and develops the food and beverage team, maintains service and sanitation standards, ensures compliance with policies and applicable laws, and delivers exceptional customer service. It also oversees staffing, employee performance and development, guest feedback and complaint resolution, shift operations in the absence of the Assistant Restaurant Manager, and departmental financial matters including purchasing and invoice payments. Marriott International describes itself as an equal-opportunity employer committed to a welcoming, inclusive, and non-discriminatory environment. JW Marriott highlights associate well-being, training, development, recognition, and opportunities to pursue passions in a luxury hospitality environment.

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 lead, influence, and encourage others using interpersonal and communication skills.
Ability to make sound financial and business decisions and demonstrate honesty and integrity.
Ability to coach, mentor, train, and develop employees.
Knowledge of food-handling, sanitation, and applicable food and beverage policies and standards.
Knowledge of local, state, and federal liquor laws.

Responsibilities

Supervise employees and manage day-to-day restaurant operations, understanding employee roles well enough to cover duties when needed.
Maintain service and sanitation standards in restaurant, bar/lounge, and room-service areas.
Review staffing levels to meet guest-service needs, operational requirements, and financial objectives.
Lead, motivate, and develop food and beverage employees through coaching, mentoring, training, and clear performance expectations.
Set goals and priorities, maintain employee productivity, and align departmental goals efficiently and effectively.
Ensure compliance with food and beverage policies, standards, procedures, applicable laws and regulations, food-handling and sanitation standards, and liquor laws.
Monitor alcohol beverage service for compliance with local laws.
Build collaborative relationships and mutual trust, respect, and cooperation among employees.
Provide service that exceeds customer expectations and promote guest satisfaction and retention.
Communicate guest needs and provide guidance, feedback, and coaching to improve service.
Maintain quality and service standards and manage service delivery throughout the guest experience, from arrival through departure.
Model excellent hospitality, empower employees to provide excellent customer service, and create a positive atmosphere for guest relations.
Handle guest problems and complaints, solicit guest feedback, and take corrective action to improve service.
Include guest satisfaction and continuous improvement in departmental meetings.
Set performance standards, monitor performance, identify training needs, provide instruction, and support employee retention and recognition.
Solicit employee feedback, use an open-door policy, review employee satisfaction results, and address concerns fairly and equitably.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and resolve problems.
Assist servers and hosts on the floor 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 payment of invoices.
Assist with menu planning and determine and implement training needed to accomplish goals.