Mgr-Restaurant

Marriott•Altheimer, AR

2d•Onsite

About The Position

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.

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.

Responsibilities

Maximizing financial performance and attracting hotel and non-hotel guests.
Understanding the local market and partnering with culinary leadership.
Supervising daily restaurant operations.
Assisting with menu planning.
Maintaining sanitation standards.
Assisting servers and hosts on the floor during peak meal periods.
Striving to continually improve guest and employee satisfaction.
Determining and implementing training needs.
Taking an entrepreneurial approach to driving the restaurant business.
Understanding financial opportunities by surveying restaurant demand.
Partnering with key individuals in the local community to assess opportunities.
Identifying and analyzing competitors.
Controlling purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
Applying sound revenue management strategies.
Overseeing the restaurant marketing plan.
Supporting on-site/off-site public relations opportunities.
Creating and executing restaurant-related social media posts and public event communications.
Serving as the primary point of contact for restaurant events.
Participating in local networking activities.
Managing day-to-day restaurant operations.
Supervising and managing employees.
Understanding employee positions well enough to perform duties in employees' absence.
Maintaining service and sanitation standards in restaurant, bar/lounge and room service areas.
Conducting daily "taste panels" to educate, drive sales and create sales goals.
Monitoring appropriateness of ambiance/atmosphere.
Monitoring compliance with all applicable laws and regulations.
Monitoring adherence to liquor control policies and procedures.
Maintaining and monitoring all collateral, menus and guest touch points.
Monitoring alcohol beverage service for compliance with local laws.
Monitoring compliance with all food & beverage policies, standards and procedures.
Assisting servers and hosts on the floor during meal periods and high demand times.
Advocating sound financial/business decision making.
Managing day-to-day operations so that customer expectations of quality and standards are met.
Recognizing good quality products and presentations.
Supervising daily shift operations in absence of Assistant Restaurant Manager.
Overseeing the financial aspects of the department including purchasing and payment of invoices.
Fostering an environment that creates exciting and memorable guest experiences.
Providing services that are above and beyond for customer satisfaction and retention.
Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
Displaying leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
Empowering employees to provide excellent customer service.
Acting as the guest service role model for the restaurants.
Addressing guest problems and complaints.
Meeting with guests on an informal basis to obtain feedback.
Verifying corrective action is taken to continuously improve service results.
Managing service delivery in outlets to ensure excellent service from point of entry to departure.
Incorporating guest satisfaction as a component of departmental meetings.
Managing and conducting human resource and talent management activities.
Actively participating in the hiring process.
Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Facilitating the fair and equal treatment of employees.
Striving to improve employee retention.
Monitoring employee attendance of on-going training.
Soliciting employee feedback, utilizing an "open door" policy and reviewing employee satisfaction results.
Striving to improve service performance.
Encouraging recognition of employees across areas of responsibility.
Establishing and maintaining open, collaborative relationships with employees.
Establishing guidelines so employees understand expectations and the work.
Utilizing interpersonal and communication skills to lead, influence, and encourage others.
Demonstrating honesty/integrity and modeling appropriate behaviors.
Encouraging and building mutual trust, respect, and cooperation among team members.
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Developing specific goals and plans to prioritize, organize, and accomplish own work.
Monitoring and maintaining the productivity level of employees.
Providing the leadership, vision and direction to bring together and prioritize the departmental goals.
Managing staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.
Providing work-related training, supervising, follow-up and hands-on management.
Maintaining professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.
Providing information to supervisors, co-workers, and subordinates.
Analyzing information and evaluating results to choose the best solution and solve problems.