Restaurant Manager
Marriott • Goleta, CA19d • $87,000 - $115,000
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Restaurant Manager - Food and Beverage
Marriott•Goleta, CA
•$87,000 - $115,000
About The Position
The Restaurant Manager oversees restaurant and bar operations, as well as room service where applicable. The role supervises daily operations, supports menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods. The manager works to improve guest and employee satisfaction while maximizing financial performance and identifies training needs before implementing plans to address them. The position leads the food and beverage team, ensures compliance with company policies and applicable laws, and maintains food handling, sanitation, and liquor-service standards. It also focuses on guest hospitality and service quality, resolves guest concerns, coaches and develops employees, and supports employee satisfaction and retention. The manager oversees departmental financial matters, including purchasing and invoice payments, and supervises daily shift operations in the Assistant Restaurant Manager’s absence. The role is with The Ritz-Carlton, part of Marriott International. The company describes its Gold Standards, including its Employee Promise, Credo, and Service Values, as the foundation for its approach to luxury hospitality and guest service.
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.
- Ability to lead and manage employees and daily restaurant operations.
- Ability to maintain food and beverage service, food-handling, sanitation, and applicable legal standards.
- Interpersonal and communication skills to lead, influence, encourage, coach, and collaborate with others.
- Ability to provide excellent customer service, address guest needs and complaints, and improve service results.
- Ability to analyze information, evaluate results, and solve problems.
Responsibilities
- Supervise and manage employees and oversee day-to-day restaurant operations, including understanding employee duties well enough to perform them when needed.
- Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
- Review staffing levels to meet guest-service, operational, and financial objectives.
- Lead, encourage, and develop team members; establish goals, plans, expectations, and performance standards.
- Ensure compliance with food and beverage policies, procedures, applicable laws, food-handling and sanitation requirements, and liquor laws.
- Monitor alcoholic beverage service for compliance with local laws.
- Deliver and improve guest service, handle guest problems and complaints, gather guest feedback, and take corrective action to improve results.
- Manage service delivery throughout the guest experience, from arrival through departure and payment.
- Provide guidance, coaching, training, and ongoing development to employees; promote fair treatment, recognition, employee feedback, and retention.
- Assist servers and hosts during meal periods and high-demand times.
- Recognize quality products and presentations.
- Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
- Oversee departmental financial matters, including purchasing and payment of invoices.
- Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
- Analyze information and evaluate results to select solutions and resolve problems.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
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