Rooftop Bar Manager

Marriott•Tampa, FL

2d•$59,000 - $76,000

About The Position

The Rooftop Bar Manager supervises daily restaurant and bar operations, and room service where applicable. The role supports menu planning, maintains sanitation standards, assists servers and hosts during peak periods, and works to improve guest and employee satisfaction while maximizing financial performance. The manager identifies training needs and implements plans to address them. The position leads and develops the food and beverage team, maintains service and sanitation standards, ensures compliance with company policies and applicable laws, and supports excellent guest service. It also oversees staffing, shift operations, employee performance and development, and departmental financial matters, including purchasing and invoice payments.

Requirements

High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of experience in food and beverage, culinary, or a related professional area.
Knowledge of employee roles sufficient to perform their duties in their absence.
Ability to lead, communicate, influence, and encourage others, and to demonstrate honesty, integrity, and sound business decision-making.
Ability to ensure compliance with food handling and sanitation standards and applicable laws and regulations, including local, state, and federal liquor laws.
Ability to provide guidance and direction to subordinates, establish performance standards, and monitor performance.
Ability to identify training needs and develop or deliver training programs.

Responsibilities

Supervise employees and manage day-to-day restaurant, bar/lounge, and applicable room service operations.
Maintain service, food handling, and sanitation standards and ensure compliance with applicable laws, policies, and procedures, including liquor laws.
Review staffing levels to meet guest-service, operational, and financial objectives.
Lead, coach, mentor, and train employees; set expectations and performance standards; and support employee productivity, satisfaction, recognition, and retention.
Develop departmental goals and plans, and prioritize work to achieve efficient and effective operations.
Provide exceptional customer service, respond to guest needs and complaints, collect feedback, and take corrective action to improve service.
Assist servers and hosts on the floor during meal periods and high-demand times.
Monitor alcohol beverage service for compliance with local laws.
Communicate with supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Recognize quality products and presentations.
Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
Oversee departmental financial matters, including purchasing and invoice payments.