Restaurant Manager - Hotel Dining

Marriott•Greensboro, GA

3d•$65,000 - $84,000•Onsite

About The Position

The Restaurant Manager is responsible for overseeing daily restaurant operations, including Restaurants/Bars and Room Service. This role involves assisting with menu planning, maintaining sanitation standards, and supporting servers and hosts during peak meal periods. The primary goals are to continually improve guest and employee satisfaction and maximize financial performance within the areas of responsibility. This includes identifying training needs and implementing plans to achieve these objectives.

Requirements

High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Understanding of employee positions well enough to perform duties in employees' absence.
Ability to utilize interpersonal and communication skills to lead, influence, and encourage others.
Ability to demonstrate honesty/integrity and lead by example.
Ability to encourage and build mutual trust, respect, and cooperation among team members.
Ability to identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
Ability to develop specific goals and plans to prioritize, organize, and accomplish work.
Ability to ensure and maintain the productivity level of employees.
Ability to provide leadership, vision, and direction to bring together and prioritize departmental goals.
Ability to ensure compliance with all food & beverage policies, standards and procedures.
Ability to ensure compliance with all applicable laws and regulations.
Ability to ensure compliance with food handling and sanitation standards.
Ability to ensure staff understands local, state and Federal liquor laws.
Ability to establish and maintain open, collaborative relationships with employees.
Ability to establish guidelines so employees understand expectations and parameters.
Ability to monitor alcohol beverage service in compliance with local laws.
Ability to provide services that are above and beyond for customer satisfaction and retention.
Ability to improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Ability to manage day-to-day operations, ensuring quality, standards and meeting customer expectations.
Ability to display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.
Ability to empower employees to provide excellent customer service.
Ability to act as the guest service role model for the restaurants.
Ability to handle guest problems and complaints.
Ability to meet with guests on an informal basis during meals or upon departure to obtain feedback.
Ability to ensure corrective action is taken to continuously improve service results.
Ability to incorporate guest satisfaction as a component of departmental meetings.
Ability to manage service delivery in outlets to ensure excellent service.
Ability to provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
Ability to identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others.
Ability to ensure employees are treated fairly and equitably.
Ability to solicit employee feedback and utilize an "open door" policy.
Ability to ensure recognition is taking place across areas of responsibility.
Ability to provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Ability to analyze information and evaluate results to choose the best solution and solve problems.
Ability to assist servers and hosts on the floor during meal periods and high demand times.
Ability to recognize good quality products and presentations.
Ability to supervise daily shift operations in absence of Assistant Restaurant Manager.
Ability to oversee the financial aspects of the department including purchasing and payment of invoices.

Nice To Haves

Experience in the food and beverage, culinary, or related professional area.
Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

Responsibilities

Supervises and manages employees, understanding their roles well enough to perform duties in their absence.
Manages all day-to-day operations of the restaurant, bar/lounge, and room service areas.
Maintains high service and sanitation standards.
Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model for appropriate behaviors.
Identifies developmental needs of others and provides coaching and mentoring.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Ensures and maintains the productivity level of employees.
Provides leadership, vision, and direction to prioritize departmental goals efficiently and effectively.
Ensures compliance with all food & beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management.
Ensures compliance with all applicable laws and regulations, including food handling, sanitation, and liquor laws.
Monitors alcohol beverage service in compliance with local laws.
Establishes and maintains open, collaborative relationships with employees.
Establishes guidelines to ensure employees understand expectations and parameters.
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
Manages day-to-day operations to ensure quality, standards, and customer expectations are met daily.
Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
Empowers employees to provide excellent customer service.
Acts as the guest service role model for the restaurants.
Handles guest problems and complaints.
Meets with guests informally to obtain feedback on food and beverage quality, service levels, and overall satisfaction.
Ensures corrective action is taken to continuously improve service results.
Incorporates guest satisfaction into departmental meetings with a focus on continuous improvement.
Manages service delivery in outlets to ensure excellent service from entry to departure.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifies educational needs of others, develops training programs, and instructs others.
Ensures employees are treated fairly and equitably, striving to improve employee retention.
Ensures employees receive ongoing training to understand guest expectations.
Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to address concerns.
Strives to improve service performance.
Ensures recognition is taking place across areas of responsibility.
Provides information to supervisors, co-workers, and subordinates.
Analyzes information and evaluates results to solve problems.
Assists servers and hosts on the floor during meal periods and high demand times.
Recognizes good quality products and presentations.
Supervises daily shift operations in the absence of the Assistant Restaurant Manager.
Oversees the financial aspects of the department, including purchasing and payment of invoices.