DOGON Restaurant Manager

Marriott•Washington, DC

7h•$77,000 - $85,000

About The Position

The Restaurant Manager oversees front-of-house food and beverage operations at DŌGON restaurant, while providing operational support to other outlets and the Banquets department as needed. The role works closely with Culinary operations and supports its staff and leaders when necessary, ensuring exceptional guest satisfaction and luxury service standards. The position reports to the Restaurant General Manager, who reports to the Director of Food and Beverage. The manager supervises outlet operations, staffing, scheduling, supplies, equipment, service standards, guest interactions, training, inventory, ordering, and cleanliness. The role also contributes to outlet activations and programming, collaborates with Marketing, and supports restaurant operations through POS programming and timely resolution of guest concerns. Employment is with the hotel’s independent franchisee, Pyramid Global Hospitality, rather than Marriott International, Inc.

Requirements

Exceptional knowledge of fine dining, wine and spirits, cocktails, and hotel operations.
Must be at least 18 years old.
High school diploma or GED required.
Previous restaurant management or supervisory experience.
Available to work days, evenings, weekends, and holidays.
Able to lift and move up to 25 pounds.
Able to read, write, and converse in English.
Able to work effectively in a stressful environment, communicate with others, deal effectively with customers, and accept constructive criticism.
Able to change activities frequently and cope with interruptions.
Able to work indoors and outdoors based on business demands.
Able to stand and walk for most of the workday, potentially for eight hours or more, and maneuver between simultaneous functions and departments.
Able to perform duties involving grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Able to lead groups and work alone without supervision.

Nice To Haves

Luxury hospitality experience.
Union experience.

Responsibilities

Supervise and manage food and beverage outlets and operations to ensure quality, service, and luxury standards.
Monitor staffing levels, supplies, and equipment to maintain standards and support the safety of guests and service professionals.
Support and lead other food and beverage managers and service teams in delivering exceptional guest service.
Promote a positive atmosphere in all outlets by engaging with guests and service professionals throughout shifts.
Ensure outlet coverage, monitor scheduling, and make adjustments in the company’s best interest or under the Director of Food and Beverage’s leadership.
Create schedules and represent the department in payroll meetings.
Lead pre-shift lineups and ongoing training to improve service professionals’ performance and knowledge of hotel products and departments.
Maintain knowledge of products and menu items.
Meet and greet guests and oversee the OpenTable guest profile system.
Maintain clean and organized storage areas, service stations, and dining rooms.
Address guest feedback promptly by offering alternatives and solutions to prioritize guest satisfaction.
Ensure the outlet operates as a responsible vendor of alcohol.
Monitor inventory tracking and accountability, and oversee outlet month-end inventory.
Recommend and oversee rollout of new standards established by the hotel or Director of Food and Beverage.
Maintain a productive relationship with the back of house while upholding food quality and presentation standards.
Ensure the organization and cleanliness of food and beverage areas.
Work with the Restaurant General Manager on outlet activations and programming.
Collaborate with Marketing to develop activations on its platforms.
Program the POS system.
Respond to guest disputes in a timely manner.
Order and restock products.