COA Restaurant Manager

Marriott • Dorado, PR

2d • 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 manager strives to enhance guest and employee satisfaction while maximizing financial performance within their areas of responsibility. This includes identifying training needs and implementing plans to meet operational goals.

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

• Supervises and manages employees, understanding their duties to cover in their absence.
• Manages all day-to-day operations.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Reviews staffing levels to meet guest service, operational needs, and financial objectives.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Advocates sound financial/business decision making and demonstrates honesty/integrity.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies developmental needs of others and coaches, mentors, or helps them improve knowledge or skills.
• 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.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state, and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees.
• Establishes guidelines for employee expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws.
• 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 individual coaching.
• Manages day-to-day operations, ensuring 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED