Marriott Beachside Restaurant Manager

Position Summary & Purpose: Responsible for the total food and beverage operation to include all food and beverage services and catering services. To ensure maximum profits and to adhere to company standards.

Essential Functions:

1. Know your work schedule and follow it with a high degree of reliability.

2. Interact with clients, vendors, and co-workers in a professional and customer service-oriented manner.

3. Maintain high standards of personal appearance and grooming.

4. Maintain a clean, neat and orderly work area.

5. Perform your job according to standard operating procedures.

6. Read, understand and follow all policies, procedures and practices as stated in the Employee Handbook.

7. Implement restaurant safety and emergency policies and procedures (i.e. evacuation, first aid, etc.) to include removing all safety hazards, following OSHA Hazcom program and safe lifting techniques.

8. Utilize protective equipment, when applicable.

9. Promptly report accidents, injuries, property damage or loss to supervisor.

10. Promptly report substandard (unsafe) conditions to supervisor.

11. Keep accurate communication flowing freely among all restaurant departments.

12. Inform management promptly of any work-related problems or guest complaints.

13. Maintain professional, amicable relationships with all resort departments, managers, and staff, as well as vendors, and community and professional contacts.

14. Promote excellent guest service throughout the resort by demonstrating friendly, courteous and helpful attitudes toward all guests.

15. Attend all scheduled training classes and meetings.

16. Train and supervise other employees as directed by management.

17. Continue to learn and grow in your position.

18. Perform any reasonable request as assigned or directed by management.

19. Provide for a safe work environment by following all safety and security procedures and rules.

20. Arrange for reasonable accommodations for person(s) with disabilities.

21. Assist person(s) with a disability.

22. Comply with all applicable federal, state and local laws and ordinances

as they apply to the restaurant, guests and employees.

ESSENTIAL JOB FUNCTIONS:
• Prepares realistic operating budget and assures department operates within approved budget to control costs.
• Continually reviews costs and pricing in line with hotel operations and performs necessary follow-up.
• Conducts payroll analysis.
• Checks sales and controllers reports against daily budget.
• Reviews cashiers' reports.
• Sets and reviews sales goals for catering.
• Assures guest check control.
• Assures maintenance of high standards of quality in the Food and Beverage operation to maintain its competitive status and profitability.
• Develops and/or implements new policies and procedures within the framework or company policies regarding food and beverages, service, equipment, operation concepts, purchasing, merchandising techniques, entertainment.
• Conducts daily inspections of all Food and Beverage operations/areas.
• Assures standard recipes are followed.
• Responds to guest complaints and initiates corrective action.
• Directs and coordinates the Food and Beverage operations to ensure their smooth operation and to maximize guest service.
• Elaborates cover forecast and determines manpower requirement in line with company policy.
• Supervise Food and Beverage departments.
• Properly disseminates Food and Beverage instructions to department heads.
• Maintains effective plan of correspondence.
• Communicate continually with Corporate Food and Beverage Director.
• Monitors industry trends and recommends appropriate action to be taken to maintain the competitive status and profitability of the hotel's Food and Beverage operation.
• Reviews currently used products.
• Meets with various salespeople and purveyors.
• Reviews trade magazines.
• Supervises the purchasing, receiving, storage and safekeeping and disbursement of Food and Beverage operating supplies and equipment to maximize the operation's quality and profitability.
• Conducts liquor inventories and liquor costs analysis and performs follow up.
• Initiates and /or assists in the development of new menus to achieve the most marketable selections within cost constraints.

Essential Job Functions:
• Assures menus are consistent with the Company's merchandising concepts, including food costs and pricing.
• Reviews abstracts with the controller to ascertain possible menu changes indicated by sales.
• Assists in the development of advertising, promotions, and concepts to maximize sales and performs follow up.
• Develops yearly advertising and promotion plan for Food and Beverage as a base for elaborating budget.
• Conducts and/or attends meetings to maintain favorable working relationships among company associates and promote maximum morale, productivity and efficiency. Meetings to include: weekly Food and Beverage meetings, departmental meetings, sales meetings, pre-convention meetings, executive committee meetings, and weekly manager staff meetings.
• Prepares reports as requested to develop a more informative data base for improved management decision making and critical evaluation of work activities.
• Prepares sales and payroll forecasts and reports. Participates in owner's report as necessary.
• Performs all necessary supervisory functions related to Human Resources to effectively and efficiently manage the personnel assigned.
• Performs all accountabilities in a timely and efficient manner, following established company policy and projecting a favorable image to achieve objectives, public recognition and acceptance.
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken when appropriate.
• Maintains a qualified staff.
• Identifies and controls work relationships, areas of accountability and performance of personnel assigned.
• Determines standards of performance as a basis to review progress of personnel assigned.
• Ensures proper training of personnel assigned.
• Fosters a cooperative and harmonious working climate conducive to maximum associate morale and productivity.
• Develops individuals for future advancement.
• Performs other duties as requested.
• Recommends salary adjustments, transfers, promotions, and dismissals.
• Adhere to all fire, safety and security procedures according to hotel policies.
• Comply with all policies and standard operating procedures of the hotel.

SKILLS & ABILITIES:
• Able to communicate effectively in English with guests, the public, customers and fellow employees, maintaining good interpersonal relationships.
• Able to read and follow written and verbal English communication.
• Able to work independently and exercise judgement to resolve personnel and production issues that arise during daily operations.
• Able to create and write reports and menus.
• Able to add, subtract, multiply and divide accurately and calculate percentages, ratios and proportions.
• Able to stoop, bend and lift an average of 25 pounds.
• Must possess mobility to move through various areas of the hotel.
• Must be able to sit and stand for varying lengths of time.

SCHEDULES:

This restaurant operates seven days a week. I am aware that at times it will be necessary to move me from my accustomed shift if business demands. I also understand that business determines the amount of hours I work. Management retains discretion to add or change the duties of this position at any time.

QUALIFICATIONS REQUIRED

EDUCATION: High school diploma or equivalent. Related degree preferred.

EXPERIENCE: Minimum of five (5) years management experience in Food and Beverage.

Other details

• Pay Type Salary