Restaurant Manager

Job Summary Areas of responsibility include restaurants/bars and room service, if applicable. The Manager supervises daily restaurant operations, assists with menu planning, maintains sanitation standards, and supports servers and hosts during peak meal periods. They strive to continually improve guest and employee satisfaction and maximize the financial performance of their areas of responsibility. Training needs are identified and plans are implemented to achieve goals. Candidate ProfileHigh school diploma or GED; minimum 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; minimum 2 years experience in the food and beverage, culinary, or related professional area.Core Work Activities Managing Day‑to‑Day OperationsSupervises and manages employees, overseeing all operational activities and performing duties in employees’ absence as needed. Maintains service and sanitation standards across restaurant, bar/lounge, and room service areas. Reviews staffing levels to ensure optimal guest service, operational needs, and financial objectives are met.Leading Food and Beverage TeamUses interpersonal and communication skills to influence, encourage, and advocate sound financial/business decisions, demonstrating integrity and leading by example. Encourages mutual trust, respect, and cooperation among team members. Serves as a role model for appropriate behaviors. Identifies developmental needs and coaches, mentors, or otherwise supports the improvement of others’ knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish work. Ensures and maintains employee productivity. Provides leadership, vision, and direction for departmental goals, ensuring efficiency and effectiveness. Ensures compliance with all food & beverage policies, standards, procedures, and applicable laws and regulations, including food handling, sanitation, and liquor laws. Fosters open, collaborative relationships with employees and establishes guidelines for expectations and parameters. Monitors alcohol beverage service in compliance with local laws.Ensuring Exceptional Customer ServiceProvides services that exceed guest expectations to enhance satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and coaching when necessary. Manages day‑to‑day operations to meet quality standards and customer expectations. Exemplifies excellent customer service, creating a positive atmosphere for guest relations. Empowers employees to deliver outstanding service and acts as a role model for guest service. Handles guest problems and complaints promptly. Obtains informal feedback from guests during meals or upon departure to gauge quality of food, beverage, service, and overall satisfaction. Ensures corrective action is taken for continuous improvement. Integrates guest satisfaction into departmental meetings, focusing on continuous improvement. Manages service delivery from entrance to departure, covering greeting, order taking, delivery, special requests, payment, and return invitation.Managing and Conducting Human Resource ActivitiesProvides guidance and direction to subordinates, setting performance standards and monitoring performance. Identifies educational needs, develops formal training programs or classes, and teaches or instructs others. Ensures fair and equitable treatment of employees, focusing on retention. Provides ongoing training on guest expectations. Solicits employee feedback, utilizes an open‑door policy, and reviews satisfaction results to address concerns. Encourages service performance and recognizes achievements.Additional ResponsibilitiesCommunicates with supervisors, co‑workers, and subordinates via telephone, written form, e‑mail, or in person. Analyzes information to choose optimal solutions and solve problems. Assists servers and hosts 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 financial aspects of the department, including purchasing and invoice payment.At Marriott International, we are dedicated to equal opportunity employment, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or any other basis protected by applicable law. #J-18808-Ljbffr