Restaurant Manager (Salaried) - Marriott Colorado Springs

Pyramid Global Hospitality•Colorado Springs, CO

23h•Onsite

About The Position

The Restaurant Manager leads the daily operations of the Marriott Colorado Springs food and beverage outlets, including the restaurant, bar, and room service. The role is accountable for guest satisfaction, team development, financial results, service quality, and compliance with property and brand standards. The manager leads servers, food runners, bartenders, and support staff, setting and maintaining service expectations through floor presence, coaching, communication, and accountability. This is a full-service hotel restaurant environment serving a diverse guest base, with varying business levels and revenue from dining, bar service, and room service. The manager balances hands-on service leadership with behind-the-scenes responsibilities such as scheduling, labor and food-and-beverage cost management, inventory, reporting, and guest feedback. The role also includes Manager on Duty shifts, when the manager serves as the senior decision-maker on property. A flexible schedule is required, including mornings, evenings, weekends, and holidays, based on business needs. The position is an active, on-your-feet leadership role that involves moving through restaurant, bar, and public areas, engaging with guests and team members, and lifting or carrying items as needed.

Requirements

At least 2 to 3 years of restaurant management or assistant management experience in a full-service hotel, resort, or upscale dining environment.
High school diploma or equivalent.
Alcohol Awareness Certification and compliance with Colorado state regulations.
Food Handler or Food Manager Certification, or willingness to obtain certification upon hire.
Strong working knowledge of food and beverage service standards, restaurant operations, and POS systems.
Experience with scheduling, labor management, and financial reporting in a restaurant or hotel food and beverage environment.
Proficiency with Microsoft Office and ability to learn hotel property management and reporting systems.
Ability to stand and remain active on the floor for extended periods during a shift.
Must be at least 21 years old to meet Colorado alcohol management requirements.
Flexible availability, including evenings, weekends, and holidays.
Strong leadership, communication, guest service, problem-solving, coaching, and financial management skills.
Ability to lift and carry items as needed during normal restaurant operations.

Nice To Haves

Previous experience managing a team in a high-volume food and beverage operation.
Degree in hospitality management or a related field.
Bilingual English and Spanish.

Responsibilities

Lead and manage daily operations of the restaurant, bar, and room service outlets.
Maintain service standards through floor presence, real-time coaching, and clear communication of expectations.
Hire, onboard, train, and develop restaurant associates.
Coach and counsel team members when performance or behavior standards are not met.
Build and manage weekly schedules to provide meal-period coverage while keeping labor costs aligned with forecasts.
Monitor food and beverage costs, waste, and inventory against departmental financial targets.
Oversee restaurant opening and closing procedures, including side work, setup, and breakdown.
Conduct pre-shift meetings covering specials, service expectations, guest notes, and operational updates.
Engage with guests during service, address concerns promptly, and support guest satisfaction and loyalty.
Coordinate with the culinary team on menu knowledge, service timing, special events, and operational needs.
Manage room service to ensure timely, accurate, and professional delivery.
Partner with Sales and Catering on private dining and special event requests involving the restaurant.
Maintain compliance with food safety, alcohol awareness, and health department regulations.
Monitor guest satisfaction data, surveys, online reviews, and direct feedback; identify trends and drive improvement.
Complete required reports, logs, and administrative documentation accurately and on time.
Perform assigned Manager on Duty shifts as the senior decision-maker on property.
Maintain energy management practices and ensure compliance with property policies and Pyramid Global Hospitality and Marriott brand standards.
Perform other duties as assigned by the Director of Food and Beverage or General Manager.