Restaurant Manager - Embers Lodge Bar

Marriott•Aurora District, CO

5d•$79,000 - $103,000•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 manager strives to enhance guest and employee satisfaction while maximizing financial performance within their areas of responsibility. This includes identifying training needs and implementing development plans.

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.
Knowledge of local, state and Federal liquor laws.
Ability to monitor alcohol beverage service in compliance with local laws.
Ability to handle guest problems and complaints.
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 solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
Ability to analyze information and evaluate results to choose the best solution and solve problems.

Nice To Haves

Experience in the food and beverage, culinary, or related professional area.

Responsibilities

Supervises and manages employees, understanding their roles to cover 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 meet guest service, operational, and financial objectives.
Utilizes interpersonal and communication skills to lead and influence others, advocating for sound financial decisions and demonstrating honesty and integrity.
Encourages 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 employee productivity levels.
Provides leadership, vision, and direction to align 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.
Sets guidelines for employees to understand expectations and parameters.
Provides services that exceed customer expectations for satisfaction and retention.
Manages day-to-day operations to ensure quality standards and meet customer expectations.
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 for continuous improvement.
Manages service delivery from entry to departure, ensuring excellent service at all touchpoints.
Provides guidance and direction to subordinates, setting and monitoring performance standards.
Identifies educational needs and develops training programs.
Ensures employees are treated fairly and equitably, striving to improve employee retention.
Ensures employees receive ongoing training to understand guest expectations.
Solicits employee feedback and addresses employee problems or concerns.
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.