Restaurant Manager

Marriott•Marco Island, FL

4d•$81,000 - $107,000

About The Position

The Restaurant Manager supervises daily restaurant operations and, where applicable, restaurant, bar, and room service areas. The role supports menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak 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 manages employees and day-to-day operations, ensures appropriate staffing and service standards, leads and develops the food and beverage team, and maintains compliance with company policies, applicable laws, liquor laws, and food-handling and sanitation standards. It also promotes exceptional customer service, handles guest concerns, gathers feedback, and takes corrective action to improve service. The manager supports human resources activities such as setting performance expectations, coaching, training, recognition, and employee retention. Additional duties include assisting on the floor during busy periods, supervising daily shift operations in the absence of the Assistant Restaurant Manager, and overseeing departmental 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 experience in food and beverage, culinary, or a related professional area.
Ability to supervise employees and manage daily operations.
Knowledge of food-handling, sanitation, and applicable liquor laws and regulations.
Interpersonal and communication skills to lead, influence, encourage, and work collaboratively with others.
Ability to provide guidance, coaching, mentoring, and training to employees.
Ability to analyze information, evaluate results, and solve problems.

Responsibilities

Supervise employees and manage day-to-day restaurant operations, including restaurant, bar/lounge, and room service areas where applicable.
Maintain service and sanitation standards and review staffing levels against guest service, operational, and financial needs.
Lead, motivate, coach, and develop food and beverage employees; establish goals, expectations, and performance standards.
Ensure compliance with food and beverage policies, procedures, applicable laws and regulations, food-handling and sanitation standards, and local, state, and federal liquor laws.
Monitor alcohol beverage service in compliance with local laws.
Deliver exceptional customer service, respond to guest problems and complaints, gather guest feedback, and take corrective action to improve service.
Ensure service quality and delivery across the guest experience, from arrival through departure and payment.
Conduct or support employee training, solicit employee feedback, promote fair treatment and retention, and ensure recognition takes place.
Assist servers and hosts on the floor during meal periods, peak demand, and high-demand times.
Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
Oversee departmental financial matters, including purchasing and payment of invoices.
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.
Recognize quality products and presentations.
Assist with menu planning and determine and implement training plans.