Delivery-Jobs in United States

Job Summary: Areas of responsibility include Restaurants/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.

• High school diploma or GED; 4 years experience in the food and beverage culinary or related professional area.
• 2‑year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality Business Administration or related major; 2 years experience in the food and beverage culinary or related professional area.

• Supervises and manages employees; manages all day-to-day operations; understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

• 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.
• Identifies developmental needs, coaches/mentors or helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize and accomplish work.
• Ensures and maintains employee productivity.
• Provides leadership vision and direction to prioritize departmental goals efficiently and effectively.
• Ensures compliance with all food & beverage policies, standards and procedures through training, supervision, follow‑up and hands‑on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and federal liquor laws.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws.

• 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 coaching when needed.
• Manages day‑to‑day operations, ensures quality standards and meets customer expectations daily.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• 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.
• Handles guest problems and complaints.
• Meets with guests informally during meals or upon departure to obtain feedback on quality of food and beverage service levels and overall satisfaction.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manages service delivery to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and delivery, fulfillment of special requests, collection of payment & invitation to return).

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies educational needs of others, develops formal educational or training programs or classes and teaches or instructs others.
• Ensures employees are treated fairly and equitably; strives to improve employee retention.
• Ensures employees receive ongoing training to understand guest expectations.
• Solicits employee feedback, utilizes an open‑door policy and reviews employee satisfaction results to identify and address problems or concerns.
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.

• Provides information to supervisors, co‑workers and subordinates by telephone, email, written form or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Assists servers and hosts on the floor 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 the financial aspects of the department, including purchasing and payment of invoices.

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 the 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.

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