March 16th, 2024 at 10:39 am
Marriott International Calls For Job Applications
POSITION: Restaurant Manager
Restaurants/bars and, if appropriate, room service are included in the scope of responsibilities. Supervises daily restaurant operations, aids in menu development, maintains sanitary standards, and supports servers and hosts on the floor during peak meal times. Strives to continuously increase visitor and employee happiness while maximizing financial performance in areas of responsibility. Determines the training required to achieve goals, then implements the strategy.
CANDIDATE PROFILE:
Education & Experience
High school graduation or GED; four years of experience in the food and beverage, culinary, or similar professional fields.
OR
A two-year degree from an approved university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a similar major; and two years of experience in the food and beverage, culinary, or related professional fields.
Core work activities
Managing daily operations
- Manages and supervises employees.
- Manages all day-to-day operations. Understands employee positions well enough to handle duties in their absence.
- Maintains service and sanitation standards throughout the restaurant, bar/lounge, and room service areas.
- Assesses workforce levels to ensure that guest service, operational demands, and financial goals are satisfied.
Leading Food and Beverage Team
- Uses interpersonal and communication skills to lead, influence, and encourage others; promotes solid financial/business decisions; displays honesty and integrity; and leads by example.
- Encourages and cultivates mutual trust, respect, and cooperation among team members.
- Serves as a role model for appropriate behaviours.
- Identifies the developmental needs of others and coaches, mentors, or otherwise assists others in improving their knowledge or abilities.
- Creates clear goals and plans for prioritizing, organizing, and completing your job.
- Ensures and maintains employee productivity levels.
- Provides the leadership, vision, and direction necessary to coordinate and prioritize departmental goals in an efficient and successful manner.
- Ensures adherence to all food and beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management.
- Ensures adherence to all applicable laws and regulations.
- Ensures adherence to food handling and sanitary requirements.
- Ensures that employees comprehend local, state, and federal liquor laws.
- Establishes and maintains open, collaborative connections with employees, and ensures that they do the same for the team.
- Establishes rules to help staff understand objectives and parameters.
- Monitors alcohol beverage service in accordance with local regulations.
Ensuring Excellent Customer Service
- Provides exceptional services to ensure customer happiness and retention.
- Improves service by communicating with guests and aiding them in understanding their needs, as well as providing assistance, feedback, and individual coaching as needed.
- Manages day-to-day operations, guarantees quality and standards, and consistently meets customer expectations.
- Showcases leadership in guest hospitality, provides exceptional customer service, and fosters a positive environment for visitor relations.
- Empowers employees to give exceptional customer service.
- Acts as the restaurant’s guest service role model, demonstrating exceptional customer service and creating a favourable atmosphere for visitor relations.
Resolves guest issues and concerns.
- Meets with guests informally during meals or after departure to solicit input on the quality of food and drinks, service levels, and general satisfaction.
- Ensures that corrective action is taken to continuously enhance service performance.
- Incorporates visitor satisfaction into departmental meetings, with a focus on continual improvement.
- Manages service delivery in outlets to provide excellent service from entry to exit (e.g., hostess greeting, quick order taking and food and beverage delivery, special request fulfillment, money collection, and invitation to return).
Managing and Conducting HR Activities
- Subordinates are guided and directed, with performance requirements established and monitored.
- Identifies others’ educational needs, creates formal educational or training programs or classes, and teaches or instructs them.
- Ensures that employees are treated fairly and equitably. Strives to increase staff retention.
- Ensures that personnel receive ongoing training to understand visitor expectations.
- Solicits employee feedback, follows a “open door” culture, and examines employee satisfaction data to detect and address employee issues or concerns.
- Strives to enhance service performance.
- Ensures that acknowledgment takes place throughout all areas of responsibility.
Additional responsibilities.
- Informs bosses, coworkers, and subordinates by phone, in writing, by email, or in person.
- Analyses data and evaluates outcomes to determine the best approach and address problems.
- Assists servers and hosts on the floor during mealtimes and peak times.
- Recognizing high-quality items and presentations.
- Supervises daily shift operations in the absence of the Assistant Restaurant Manager.
- Oversees the department’s finances, including purchasing and invoice payment.
Marriott International is an equal opportunity employer. We believe in employing a diverse team and maintaining an inclusive, people-focused culture. We are committed to not discriminating on any protected ground, including disability and veteran status, or any other basis covered by relevant legislation.
How to Apply for this Marriott International Job
Closing Date: March 5, 2024
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