Restaurant & Bar Manager

Delta Hotels by Marriott York; York; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading hotel chain in York seeks a Food and Beverage Manager to oversee daily restaurant operations, maintain high sanitation standards, and ensure exceptional customer service. Candidates should have significant experience in food service and demonstrate strong leadership. Benefits include discounted room rates and access to leisure facilities.

Benefits

Discounted room rates for staff and friends

Food & beverage discounts

Free use of leisure facilities

Employee Assistance Programme

Qualifications

• 4 years experience in food and beverage, culinary, or related area.
• 2 years experience for those with a 2-year degree.

Responsibilities

• Supervises daily restaurant operations.
• Maintains sanitation standards.
• Ensures compliance with food handling standards.
• Provides leadership and vision to the team.

Skills

Leadership

Interpersonal skills

Customer service

Communication

Education

High school diploma or GED

2-year degree in Food Service Management or related

Job description

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Delta Hotels by Marriott York
offers a 4 star hotel experience in a beautiful location steps away from the
York Racecourse. We have stunning guest rooms and leisure facilities as well as
banqueting spaces for hire and our Cast Iron Bar & Grill.

Benefits to joining:

• Discounted
  room rates for you, as well as your friends & family worldwide!
• Discount
  on food & beverage at Marriott hotels worldwide.
• Free
  use of the Leisure Club facilities
• Access
  to discounts, rewards, and perks with top brands
• Employee
  Assistance Programme
• Dedicated
  benefits website

Position Summary:

Areas of responsibility
include Restaurants/Bars, Room Service and Grab & Go.
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; 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; 2 years experience in
the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Managing
Day-to-Day Operations

·
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.

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.

·
Identifies the developmental needs of
others and coaches, mentors, or otherwise helps others to improve their
knowledge or skills.

·
Develops specific goals and plans to
prioritize, organize, and accomplish your work.

·
Ensures and maintains the productivity
level of employees.

·
Provides the leadership, vision and
direction to bring together and prioritize the departmental goals in a way that
will be efficient and effective.

·
Ensures compliance with all food &
beverage policies, standards and procedures by training, supervising, 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.

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.

·
Manages day-to-day operations, ensures
the quality, standards and meets the expectations of the customers on a daily
basis.

·
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 on an informal basis
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 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).

Managing and Conducting Human Resource Activities

·
Provides guidance and direction to
subordinates, including setting performance standards and monitoring
performance.

·
Identifies the 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 on-going
training to understand guest expectations.

·
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.

·
Ensures recognition is taking place
across areas of responsibility.

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.

·
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
absence of Assistant Restaurant Manager.

·
Oversees the financial aspects of the
department including purchasing and payment of invoices.