Restaurant Manager - Tulu Seaside Bar and Grill, Marriott Virginia Beach Oceanfront

Gold Key PHR; Virginia Beach (VA); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to lead daily operations and ensure exceptional guest experiences. In this role, you will cultivate a culture of accountability and teamwork, while overseeing service quality and staff training. Your expertise in the restaurant industry will be crucial as you manage high-volume service, develop menu offerings, and ensure compliance with operational standards. This is an exciting opportunity to make a significant impact in a vibrant dining environment, where your leadership will drive guest satisfaction and operational excellence.

Qualifications

• 3+ years in high volume restaurant management.
• Experience managing teams of 10 or more.

Responsibilities

• Coordinate daily restaurant operations to exceed guest expectations.
• Hire, train, and hold Associates accountable for service quality.

Skills

Proficient in Word

Proficient in Excel

Knowledge of Restaurant Industry

Robust knowledge of beer and wine

Education

College or Trade school education

Job description

Overview

The Restaurant Manager coordinates the daily operations of the restaurant to ensure that the services exceed the expectations of guests. The Restaurant Manager monitors both the productivity and qualitative work product for the service staff while maintaining effective communication with kitchen staff. The Restaurant Manager determines and assigns work, cleaning projects, and priorities to ensure that all quality standards are met.

Responsibilities

1. Develop a culture that promotes accountability, effective communication, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction.
2. Hire, train and hold Associates accountable to deliver consistent quality service in all outlets and in-room dining in order to meet business plan commitments.
3. Ensure all Human Resource practices and policies are adhered to with the Director of Human Resources to include recruitment, employment matters, and training.
4. Ensure the completion and documentation of comprehensive menu and beverage tests of all service staff.
5. Ensure promotion of all marketing efforts to include maintaining proper stock of tent cards, flyers, menus, and any other in-house marketing collateral.
6. Ensure that the outlet is set and maintained to approved SSI documentation to include music, lighting, and table sets by meal periods. Advance any recommended operational changes to the Director of Restaurants/Restaurant General Manager.
7. Responsible for ordering, inventory, and maintaining the prescribed PAR for all outlet service ware, tableware, glassware, and outlet operating supplies.
8. Responsible for controlling the security, breakage, and shrinkage levels of all supplies and tableware.
9. Complete Food & Beverage inspections per the Company’s QA program, ensure Asset standards meet or exceed Brand standards, and complete corrective action as approved by the Director of Restaurants/Restaurant General Manager.
10. Execute the Front of House Operating Plan to ensure predictability and consistency. Proactively anticipate and drive guest/service satisfaction and conduct root cause analysis on gaps in service delivery and advance corrective action or recommend changes to the operating/business plan to the Director of Restaurants.
11. Drive guest satisfaction by maintaining service quality standards by completing regular outlet inspections, updating, maintaining, and verifying completeness of outlet checklists and cleaning schedules, ensuring completion of Brand and Company training programs, ongoing service training, and executing approved corrective action plans as applicable.
12. Proactively manage the hostess stand and communications with Back of House leadership to ensure timely execution of Steps of Service.
13. Produce all weekly front of house schedules consistent with staffing models and advance timely for final approval.
14. Ensure the completeness and accuracy of recording all revenues, discounts, and cash control procedures.
15. Communicate punctually and proactively with Director of Restaurants/Restaurant General Manager on Business Plans, outlet performance, key Associate changes, major asset issues, and any other significant concerns (e.g., storm preparedness efforts). Provide regular and effective updates to the Director of Restaurants/Restaurant General Manager on the performance of the assets and leadership during weekly 1-1 meetings.
16. Assess each operation's compliance to all standard operating procedures in weekly one-on-one meetings with direct reports. Assist in solving any operational shortcomings. Document findings from outlet inspections and follow up to ensure that action items are promptly and effectively addressed.
17. Critically analyze all metrics (including but not limited to Revinate, financial reports, average check report, Quality Assurance Inspections, mystery shops, and Associate Turnover), assess actual performance to defined benchmarks, identify variances, and advance corrective action plans when applicable.
18. Be present during high volume meal periods, which may also include when high profile/exposure, VIP events, large events, and sponsored events are occurring on property. This position is responsible for daily floor management of shifts as assigned by the Director of Restaurants.
19. Create a culture within the department that maximizes performance through effective communication including meaningful pre-shifts, teamwork, regular performance feedback, and incentive programs aligned with achieving business plan commitments.
20. Perform Emergency Response duties as required for this role in the Emergency Response Organizational Chart and Plan.

Qualifications

Type: Qualification

Skill: Be proficient in Word and Excel

• 3 years or more experience in High Volume Restaurant Business
• Good knowledge of Restaurant Industry
• Hands-on experience reading and analyzing financial statements
• Experience with menu creation and beverage costing

Experience:

• 3 years experience managing a team of 10 or more people
• College or Trade school education preferred

Skill: Robust knowledge of beer and wine