Restaurant Manager

AC By Marriott Vancouver Waterfront; Vancouver (WA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive Pay

Medical Insurance

Dental

Vision

Referral Bonus

Holiday Pay

Matching 401K

Employee Assistance Program

Investment in Career Growth and TuIt u

Room Discounts

Employer Paid Insurance

Job summary

AC By Marriott Vancouver Waterfront is seeking a Restaurant Manager to lead the restaurant, room service and kitchen teams. You will drive top-line revenue while controlling costs and ensuring guest satisfaction in a fast-paced hotel setting.

The role focuses on budget attainment, pricing, program development and continuous improvement, with a strong emphasis on leadership, safety, and quality standards across all outlets.

Qualifications

• Must read, write and speak English with clear communication.
• Ability to calculate figures such as discounts and commissions.
• Proficient with databases, spreadsheets, reports and scheduling software.

Responsibilities

• Respond to guest complaints promptly and courteously.
• Ensure department financial performance and pricing strategies.
• Plan menus and pricing with F&B Director and GM.
• Maintain health and sanitation standards across all outlets.
• Oversee kitchen and room service operations and inventory.
• Coordinate with vendors and manage budgets.

Skills

English proficiency

Leadership

Financial calculation

Computer skills

Education

Associate's degree or equivalent hotel/management experience

Tools

Database

Spreadsheet

Reports

Project management

Graphics

Word processing

Presentations

Email

Scheduling software

Job description

AC Hotel Waterfront Vancouveris currently seeking a Restaurant Manager to join our growing team!

Description of the role: The Restaurant Manager in ONDUS is responsible for organizing, managing and directing the restaurant, room service, and kitchen departments to generate profit to meet or exceed budget while focusing on top line revenue, goals and cost containment.

Benefits:

• Competitive Pay
• Medical Insurance
• Dental
• Vision
• Referral Bonus
• Holiday Pay
• Matching 401K
• Employee Assistant Program
• Investment in Career Growth and Tuition Reimbursement
• Room Discounts
• Employer Paid Insurance

Responsibilities:

• Anticipates customer's needs before they ask. Responds promptly and follows through on guest complaints in effective and friendly manner.
• Ensures financial performance of the department (up-selling, room revenue, operation auditing, etc.).
• Plans and sets pricing for menus according to business and pricing strategies with F & B Director and GM.
• Develops creative menu ideas that are market driven.
• Controls food quality on a daily basis by insuring quality of ingredients and recipes meet standards.
• Knows and implements local health inspection requirements and informs employees.
• Maintains health department score of 85+. Applies safety fundamentals in all areas of operation including proper use of utensils and equipment.
• Has working knowledge of kitchen operations such as food handling and preparation, sanitation, safety, maintenance of equipment etc.
• Keeps kitchen repair costs down by maintaining equipment.
• Insures all standards of operations for the department are in place and working effectively, including reservation and guest reception, safety and sanitation standards, chemicals stored away from food, proper food storage.
• Conducts department audits and insures compliance. Insures franchise inspection requirements are met.
• Develops accurate and realistic budget with Food and Beverage Director and GM.
• Manages Food operation and purchasing guidelines to ensure methods meet company and brand standards.
• Develops and executes food and beverage marketing plan.
• Develops and maintains promotions and programs for all outlets.
• Publicizes promotional ideas with appropriate lead times.
• Surveys market to know guest needs.
• Plans future programs that adjust for weakness in past programs.
• Creates and implements innovative sales strategies to maintain and increase covers, average checks and liquor sales.
• Monitors wait staff's selling efficiency.
• Keeps menu items up-to-date by removing or promoting "slow sellers".
• Calculates break-even points for F & B programs (e.g. buffets, promotional events, etc.).
• Manages marketing programs to insure employee participation.
• Works well with local vendors to keep costs down.
• Insures the departments are in full compliance with all Federal, State and Local laws pertaining to Human Resources, Employment, Wages & Hour, Occupational Health & Safety (OSHA), American Disabilities Act (ADA) and Hazards Communication (MSDS) and any additional laws as may be applicable.
• Insures all employees are fully trained in emergency procedures.
• Insures key control procedures are in place and followed.
• Coordinates with other departments on joint tasks such as banquets or posting restaurant charges.

ADDITIONAL DUTIES AND RESPONSIBILITIES

• Maintains punctual, regular and predictable attendance.
• Works collaboratively in a team environment with a spirit of cooperation.
• Displays excellent communication skills including presentation, persuasion, and negotiation skills required in working with guests and coworkers and including the ability to communicate effectively and remain calm and courteous under pressure.
• Respectfully takes direction from supervisor.
• Complies with all safety policies, practices and procedures and reports all unsafe activities to supervisor.
• Participates in proactive team efforts to achieve hotel and company goals.
• Provides leadership to others through example and sharing of knowledge and skills.
• Performs other duties as assigned.

SUPERVISORY RESPONSIBILITIES

This position directly oversees and supervises all positions of the hotel staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Supervisory responsibilities include, but are not limited to performing the following duties: hiring, assigning work, orientation, training and development, evaluating performance, elevating compensation, rewarding performance, mentoring, approving time off and scheduling, resolving complaints, disciplinary action and associate separations, effective staffing procedures, awareness of and response to associate morale problems, and supervising workload during shifts.

Qualifications:

• Associate's degree from two-year college or technical school, or equivalent hotel and management experience.
• Must be able to read, write and speak English. Must be able to read and interpret simple and complex documents, reports, manuals and correspondence. Must be able to write simple and complex documents, reports, and correspondence. Must be able to speak effectively with clear speech to individuals and groups.
• Ability to calculate figures and amounts such as discounts, interest, commissions and etc.
• Job requires specialized computer skills. Must be adept at using various applications including database, spreadsheet, report writing, project management, graphics, word processing, presentation creation/editing, communicate by e-mail and use scheduling software.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to prioritize, organize and delegate assignments. Must be able to accurately perceive, comprehend and analyze situations, data, and incidents.
• We administer pre-employment drug testing and background checks.
• Ability and flexibility to work various shifts including evenings, weekends, and holidays.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws