Restaurant Manager | Mercat (Aruba Marriott Resort)

Marriott•Palm Beach, FL

About The Position

The Restaurant Manager supervises daily restaurant operations and, where applicable, bars and room service. 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 identifies training needs and implements plans to address them. The position leads and develops the food and beverage team, oversees staffing and service standards, ensures compliance with company policies and applicable laws, and maintains food handling, sanitation, and alcohol-service standards. It also manages guest service and feedback, addresses complaints, conducts human resource activities including coaching and training, and oversees departmental financial matters such as purchasing and invoice payments. The manager supervises daily shift operations in the absence of the Assistant Restaurant Manager.

Requirements

High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of relevant experience.
Knowledge of food handling, sanitation standards, and applicable liquor laws and regulations.
Ability to lead, communicate, coach, mentor, and encourage a team.
Ability to manage guest service, employee performance, daily operations, and departmental financial matters.

Responsibilities

Supervise employees and manage day-to-day restaurant operations, including understanding employee duties well enough to perform them in their absence.
Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
Review staffing levels to meet guest-service, operational, and financial objectives.
Lead, encourage, and develop the food and beverage team; coach and mentor employees and maintain productivity.
Set goals, organize work, and provide direction to prioritize departmental objectives efficiently and effectively.
Ensure compliance with food and beverage policies, standards, procedures, laws, and regulations through training, supervision, follow-up, and hands-on management.
Ensure compliance with food handling and sanitation standards and that staff understand local, state, and federal liquor laws; monitor alcohol service for legal compliance.
Establish collaborative relationships, guidelines, and clear expectations for employees.
Provide exceptional customer service, address guest problems and complaints, and help ensure guest satisfaction and retention.
Communicate guest needs and provide guidance, feedback, and coaching to improve service.
Manage service delivery from guest arrival through departure, including greeting, order taking, food and beverage delivery, special requests, payment, and invitation to return.
Meet with guests to obtain feedback on food and beverage quality, service, and overall satisfaction; take corrective action and incorporate satisfaction into departmental meetings.
Set and monitor performance standards, identify training needs, develop and deliver training, solicit employee feedback, support fair treatment and retention, and ensure employee recognition.
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 solve problems.
Assist servers and hosts on the floor during meal periods and high-demand times.
Recognize good-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.