Restaurant Manager- Garden + Grain Seasonal Kitchen

Marriott•Aurora, CO

2d•$80,000 - $105,000

About The Position

The Restaurant Manager supervises daily restaurant operations, including restaurants and bars and room service where applicable. The role assists with menu planning, maintains sanitation standards, and supports servers and hosts on the floor during peak meal periods. The manager works to improve guest and employee satisfaction and maximize financial performance in areas of responsibility. They determine and implement training needed to accomplish operational goals. The manager oversees employees and day-to-day operations, maintains service and sanitation standards, reviews staffing levels, and ensures compliance with food and beverage policies, procedures, laws, and regulations. They lead and develop the food and beverage team, promote excellent customer service, address guest concerns, and manage human resource activities such as performance guidance, training, feedback, retention, and recognition. Additional duties include assisting on the floor during busy periods, overseeing financial matters such as purchasing and invoice payments, and supervising shift operations when the Assistant Restaurant Manager is absent.

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 make sound financial and business decisions and demonstrate honesty and integrity.

Responsibilities

Supervise employees and manage all day-to-day restaurant operations, understanding employee positions well enough to cover duties 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, influence, encourage, and develop team members; establish goals, prioritize work, and maintain employee productivity.
Ensure compliance with food and beverage policies, standards, procedures, applicable laws and regulations, food-handling and sanitation standards, and liquor laws.
Establish collaborative relationships, guidelines, and clear expectations for employees; monitor alcohol service in compliance with local laws.
Provide exceptional customer service, manage service delivery, and address guest problems and complaints.
Meet with guests to obtain feedback and take corrective action to improve service and satisfaction.
Provide guidance and direction to subordinates, set performance standards, and monitor performance.
Identify training needs, develop and deliver training, and ensure employees receive ongoing training about guest expectations.
Promote fair treatment, employee retention, employee feedback, and recognition.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and results to choose 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 when the Assistant Restaurant Manager is absent.
Oversee departmental financial matters, including purchasing and payment of invoices.
Assist with menu planning and implement training plans to accomplish goals.