Restaurant Manager

Marriott•Miami, FL

8d•$55,000 - $70,000

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 during peak meal periods, and works to improve guest and employee satisfaction while maximizing financial performance. The manager determines training needs and implements plans to meet operational goals. The position leads and develops the food and beverage team, oversees staffing and service standards, ensures compliance with company policies and applicable laws, and promotes exceptional guest service. It also manages human-resource activities, including employee training, performance guidance, feedback, recognition, and retention. Additional duties include assisting on the floor during busy periods, handling operational information and problem solving, covering daily shift operations in the absence of the Assistant Restaurant Manager, and overseeing purchasing and invoice payments.

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.
Interpersonal and communication skills to lead, influence, and encourage others.
Ability to support sound financial and business decision-making and demonstrate honesty and integrity.
Ability to develop goals and plans, organize work, and prioritize departmental objectives.
Knowledge or ability to ensure compliance with food handling, sanitation, and liquor laws.

Responsibilities

Supervise employees and manage day-to-day restaurant operations, understanding employee duties well enough to cover them when needed.
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, influence, coach, and develop food and beverage team members; set goals and performance expectations and monitor productivity.
Ensure compliance with food and beverage policies, standards, procedures, applicable laws and regulations, food-handling and sanitation standards, and local liquor laws.
Monitor alcohol beverage service for compliance with local laws.
Build trust, respect, cooperation, and open communication among employees; establish clear guidelines and expectations.
Provide service that supports customer satisfaction and retention, address guest problems and complaints, and gather guest feedback about food, beverage, and service.
Manage service delivery throughout the guest experience and take corrective action to improve service results.
Promote guest satisfaction and continuous improvement in departmental meetings and day-to-day operations.
Provide employee guidance, training, and instruction; solicit feedback, address concerns, support fair treatment and retention, and ensure recognition takes place.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and results to select solutions and solve 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 plans.