DescriptionAreas of responsibility include Restaurants/Bars including Banquets bars and Room Service if applicable. Supervises daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals then implements plan.
CANDIDATE PROFILE
Education and Experience
- High school diploma or GED; 5 years experience in the food and beverage culinary event management or related professional area.
OR
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
- Ensures compliance with all food & beverage policies standards and procedures by training supervising follow-up and hands on management.
- Estimate food liquor wine and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Monitors alcohol beverage service in compliance with local laws.
- Order and purchase equipment and supplies.
- Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.
Leading Food and Beverage Team
- Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust respect and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops business goals and creates appropriate development plans based on their individual strengths development needs career aspirations and abilities.
- Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Achieves and exceeds goals including performance goals budget goals team goals etc.
- Develops means to improve profit including estimating cost and benefit exploring new business opportunities etc.
- Estimates cost and benefit ratio maintaining balance between profit and service satisfaction.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Establishes challenging realistic and obtainable goals to guide operation and performance.
- Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
- Acts as the guest service role model for the restaurants sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
- Empowers employees to provide excellent customer service.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g. greeting from hostess speed of order taking and food and beverage delivery fulfillment of special requests collection of payment & invitation to return).
- Meets 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.
- Reviews comment cards guest satisfaction results and other data to identify areas of improvement.
- Reviews findings from comment cards and guest satisfaction results with employees to develop appropriate corrective action.
- Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Strives to improve service performance.
Managing and ConductingHuman Resource Activities
- Provides guidance and direction to subordinates including setting performance standards and monitoring performance.
- Administers the performance appraisal process for direct report managers.
- Conducts hourly employee performance appraisals according to Standard Operating Procedures.
- Communicates performance expectations in accordance with job descriptions for each position.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
- Manages beverage purchasing and control procedures and ensures staff is trained accordingly.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
Additional Responsibilities
- Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Informs and/or updates peers and subordinates on relevant information in a timely manner.
- Works with the Chef and restaurant managers to develop promotions food and wine pairings menu items and presentations.
MANAGEMENT COMPETENCIES
Leadership Competencies: - Create Belonging -Build relationships by promoting an environment of collaboration trust respect opportunity and inclusion.
- Develop Others -Develop diverse inclusive and high performing talent and teams.
- Lead Change -Courageously lead change innovation inspire others through optimism and adapt to changing business needs.
- Learn & Excel -Apply professional expertise while seeking out and integrating diverse perspectives and learning opportunities.
- Deliver Results -Set ambitious goals create alignment and drive execution.
|
| Learning and Applying Professional Expertise |
- Applied Learning- Seeks and makes the most of learning opportunities to improve performance of self and/or others.
|
- Business Acumen -Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team business and administrative challenges.
|
- Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
|
- Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
|
- Finance/Accounting -Knowledge and understanding of financial knowledge controls inventory costsexpenses and all cash handling procedures and policies.
|
- Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
|
- Basic Computer Skills - Uses basic computer hardware and software (e.g. personal computers word processing software Internet browsers etc.).
|
- Mathematical Reasoning - Demonstrates ability to add subtract multiply or divide quickly correctly and in a way that allows one to solve work-related issues.
|
- Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
|
- Reading Comprehension- Demonstrates understanding of written sentences and paragraphs in work-related documents.
|
- Writing- Communicates effectively in writing as appropriate for the needs of the audience.
|
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
Required Experience:
Manager
DescriptionAreas of responsibility include Restaurants/Bars including Banquets bars and Room Service if applicable. Supervises daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to con...
DescriptionAreas of responsibility include Restaurants/Bars including Banquets bars and Room Service if applicable. Supervises daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals then implements plan.
CANDIDATE PROFILE
Education and Experience
- High school diploma or GED; 5 years experience in the food and beverage culinary event management or related professional area.
OR
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
- Ensures compliance with all food & beverage policies standards and procedures by training supervising follow-up and hands on management.
- Estimate food liquor wine and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Monitors alcohol beverage service in compliance with local laws.
- Order and purchase equipment and supplies.
- Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.
Leading Food and Beverage Team
- Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust respect and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops business goals and creates appropriate development plans based on their individual strengths development needs career aspirations and abilities.
- Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Achieves and exceeds goals including performance goals budget goals team goals etc.
- Develops means to improve profit including estimating cost and benefit exploring new business opportunities etc.
- Estimates cost and benefit ratio maintaining balance between profit and service satisfaction.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Establishes challenging realistic and obtainable goals to guide operation and performance.
- Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
- Acts as the guest service role model for the restaurants sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
- Empowers employees to provide excellent customer service.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g. greeting from hostess speed of order taking and food and beverage delivery fulfillment of special requests collection of payment & invitation to return).
- Meets 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.
- Reviews comment cards guest satisfaction results and other data to identify areas of improvement.
- Reviews findings from comment cards and guest satisfaction results with employees to develop appropriate corrective action.
- Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Strives to improve service performance.
Managing and ConductingHuman Resource Activities
- Provides guidance and direction to subordinates including setting performance standards and monitoring performance.
- Administers the performance appraisal process for direct report managers.
- Conducts hourly employee performance appraisals according to Standard Operating Procedures.
- Communicates performance expectations in accordance with job descriptions for each position.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
- Manages beverage purchasing and control procedures and ensures staff is trained accordingly.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
Additional Responsibilities
- Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Informs and/or updates peers and subordinates on relevant information in a timely manner.
- Works with the Chef and restaurant managers to develop promotions food and wine pairings menu items and presentations.
MANAGEMENT COMPETENCIES
Leadership Competencies: - Create Belonging -Build relationships by promoting an environment of collaboration trust respect opportunity and inclusion.
- Develop Others -Develop diverse inclusive and high performing talent and teams.
- Lead Change -Courageously lead change innovation inspire others through optimism and adapt to changing business needs.
- Learn & Excel -Apply professional expertise while seeking out and integrating diverse perspectives and learning opportunities.
- Deliver Results -Set ambitious goals create alignment and drive execution.
|
| Learning and Applying Professional Expertise |
- Applied Learning- Seeks and makes the most of learning opportunities to improve performance of self and/or others.
|
- Business Acumen -Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team business and administrative challenges.
|
- Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
|
- Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
|
- Finance/Accounting -Knowledge and understanding of financial knowledge controls inventory costsexpenses and all cash handling procedures and policies.
|
- Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
|
- Basic Computer Skills - Uses basic computer hardware and software (e.g. personal computers word processing software Internet browsers etc.).
|
- Mathematical Reasoning - Demonstrates ability to add subtract multiply or divide quickly correctly and in a way that allows one to solve work-related issues.
|
- Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
|
- Reading Comprehension- Demonstrates understanding of written sentences and paragraphs in work-related documents.
|
- Writing- Communicates effectively in writing as appropriate for the needs of the audience.
|
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
Required Experience:
Manager
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Job Location:
Monthly Salary:
Not Disclosed
Posted on:
18 hours ago
Vacancies:
1 Vacancy
