Restaurant Manager

Job DetailsJob Location: Marriott Norfolk Waterside, Norfolk, VA - Norfolk, VA 23510Salary Range: $55,000.00 - $55,000.00 Salary/yearPOSITION: Restaurant Manager DEPARTMENT: Food & Beverage SUPERVISOR: Director of Food & Beverage/Assistant General Manager/General Manager   POSITION OVERVIEW: As the Restaurant Manager, your role involves delivering a high-quality menu while inspiring our staff to excel in customer service. Your responsibilities encompass maintaining the restaurant's revenue, profitability, and quality objectives. You will oversee efficient operations and uphold high standards in production, productivity, quality, and customer service. To thrive in this position, strong management skills and experience in both front and back of house operations are essential. This industry functions seven (7) days a week, twenty-four (24) hours a day. JOB RESPONSIBILITIES: Ability to input and access information in the property management system/computers/point of sales system. Familiarity with food and beverage cost controls. Creative ability to decorate food tables/displays. Professional appearance and manner, good character to work in a fast-paced team Coordinate daily Front of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees in proper customer service practices Implement policies and protocols that will maintain future restaurant operations Interacts with guests and associates to obtain feedback on product quality and service levels. Responds to and handle guest problems and complaints. Utilize forecasts to schedule proper levels of staffing while adhering to labor standards guidelines. Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines. Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability. Hire, train, create and foster a team environment with customer service at its core. Interact and cooperate with all departments within the hotel to enhance the guest experience. To work in close conjunction with the Food and Beverage Director to create a yearly marketing Plan for the outlet. Be aware of new items which are introduced onto the market and keep up with the latest product trends. To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide timely feedback to the individual. Assists in handling emergencies to protect our guests and associates and preserve the building and its systems during the emergency. Must act as quickly and responsibly as possible to return the building to its normal operating status. Responsible for knowing and abiding by all departments, Commonwealth Lodging Management and hotel policies and procedures. As well as brand standards, policies and procedures. This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position. QualificationsEDUCATION & EXPERIENCE: High School Graduate or General Education Degree (GED): or Work Equivalent. Minimum of 21 years of age to serve alcoholic beverages. Computer skills required. Familiarity with Microsoft Office preferred. Experience with food & beverage (POS) Point of Sale System is preferred. Minimum of 3-5 years of experience in food service. Previous training in liquor, wine and food service. Knowledge of various food service styles Minimum 2-3 years of leadership experience. Certification in alcohol awareness program and food handlers. Prefer previous guest/customer relations training. Good understanding of the English language and communication skills both written and verbal.   PHYSICAL REQUIREMENTS: Exert physical effort in lifting/transporting at least 50 pounds. Push/pull carts and equipment up to 150 pounds. Endure various physical movements throughout the work areas. Work environment – Kitchen, restaurant, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings Must be able to stand and exert well-paced mobility for lengthy periods of time.