Restaurant Manager

Courtyard by Marriott; Miami (FL); On-site; USD 55,000 - 70,000; Full time

Job summary

Courtyard by Marriott in Miami is seeking a Management-level leader to supervise daily restaurant operations, including Restaurants/Bars and Room Service where applicable. You will assist with menu planning, maintain sanitation standards, and support servers and hosts on peak meal periods.

You will determine training needs and implement a plan to improve performance. Responsibilities include supervising staff, ensuring service quality, compliance with policies and laws, and driving guest

Qualifications

• Education and experience requirements: High school diploma or GED with 4 years in F&B or related field; or an associate degree with 2 years in F&B related area.
• Alternately, a 2-year degree in relevant hospitality/business field plus 2 years in F&B.

Responsibilities

• Supervises and manages daily restaurant operations.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
• Leads and develops the food and beverage team; coaches and mentors staff.
• Ensures compliance with all food & beverage policies, standards and procedures and with applicable laws.
• Monitors alcohol beverage service in compliance with local laws.

Education

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.

Job description

Additional Information

Job Number

26134217

Job Category

Food and Beverage & Culinary

Location

1201 NW Le Jeune Road, MIAMI FL 33126, United States VIEW ON MAP

Schedule

Full Time

Located Remotely?

N

Position Type

Management

Pay Range:

$55,000-$70,000 Annually

Bonus Eligible:

Y

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.

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.
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