Restaurant Manager

Role Overview

Restaurant Manager at Marriott International. The role supervises daily restaurant operations including Restaurants/Bars and Room Service, if applicable. Based at a Marriott hotel property.

Role Purpose

To supervise and manage all daily restaurant operations, maintain service and sanitation standards, lead and develop the food and beverage team, deliver exceptional guest service, and maximize financial performance and employee satisfaction in areas of responsibility.

Key Responsibilities

Managing Day-to-Day Operations

• Supervise and manage employees across all restaurant, bar/lounge, and room service areas.
• Manage all day-to-day operations and understand employee positions well enough to perform duties in employees' absence.
• Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
• Assist servers and hosts on the floor during meal periods and high demand times.

Leading Food and Beverage Team

• Lead, influence, and encourage team members using interpersonal and communication skills; advocate sound financial and business decision-making; demonstrate honesty and integrity; lead by example.
• Build mutual trust, respect, and cooperation among team members.
• Serve as a role model demonstrating appropriate behaviors.
• Identify developmental needs of others and coach, mentor, or otherwise help others improve their knowledge or skills.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Ensure and maintain employee productivity levels.
• Provide leadership, vision, and direction to bring together and prioritize departmental goals in an efficient and effective manner.
• Ensure compliance with all food and beverage policies, standards, and procedures through training, supervising, follow-up, and hands-on management.
• Ensure compliance with all applicable laws and regulations.
• Ensure compliance with food handling and sanitation standards.
• Ensure staff understands local, state, and Federal liquor laws.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Establish guidelines so employees understand expectations and parameters.
• Monitor alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provide services that are above and beyond expectations for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day-to-day operations to ensure quality, standards, and meet customer expectations daily.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Empower employees to provide excellent customer service.
• Act as the guest service role model for restaurants, set a good example of excellent customer service, and create a positive atmosphere for guest relations.
• Handle guest problems and complaints.
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels, and overall satisfaction.
• Ensure corrective action is taken to continuously improve service results.
• Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure, including greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment, and invitation to return.

Managing Human Resource Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identify educational needs of others, develop formal educational or training programs or classes, and teach or instruct others.
• Ensure employees are treated fairly and equitably and strive to improve employee retention.
• Ensure employees receive ongoing training to understand guest expectations.
• Solicit employee feedback, utilize an open-door policy, and review employee satisfaction results to identify and address employee problems or concerns.
• Strive to improve service performance.
• Ensure recognition is taking place across areas of responsibility.

Determining Training Needs and Implementation

• Determine training needed to accomplish goals and implement the plan.

Additional Responsibilities

• Provide information to supervisors, coworkers, and subordinates by telephone, in written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Recognize good quality products and presentations.
• Oversee the financial aspects of the department, including purchasing and payment of invoices.
• Assist with menu planning.

Qualifications & Experience

Education and Experience — Option 1

• High school diploma or GED.
• 4 years of experience in food and beverage, culinary, or related professional area.

Education and Experience — Option 2

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.
• 2 years of experience in food and beverage, culinary, or related professional area.

Additional Information

Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated. Marriott is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.