Restaurant Manager

Job Number: 26071740 Job Category: Food and Beverage & Culinary Location: 2800 Opryland Dr, Nashville, Tennessee, United States, 37214 Schedule: Full Time Position Type: Management Pay Range: $72,000–$94,000 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. 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 and 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 work. Ensures and maintains the productivity level of employees. Provides leadership, vision, and direction to bring together and prioritize departmental goals effectively. Ensures compliance with all food & beverage policies, standards and procedures through training, supervision, follow‑up, and hands‑on management. Ensures compliance with all applicable laws and regulations, food handling and sanitation standards, and local, state, and federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures mutual expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service Provides services above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching when needed. Manages day‑to‑day operations, ensures quality standards and meets customer expectations daily. 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 a guest service role model, sets a good example, and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests informally during meals or upon departure to obtain feedback on food and beverage quality, service levels, and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction into departmental meetings, focusing on continuous improvement. Manages service delivery in outlets to ensure excellent service from entry to departure, including greeting, speed of order take and delivery, fulfillment of special requests, payment collection, and invitation to return. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, setting performance standards and monitoring performance. Identifies educational needs of others, develops formal training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably, striving to improve retention. Ensures employees receive ongoing training to understand guest expectations. Solicits employee feedback, utilizes an open‑door policy, and reviews employee satisfaction results to address problems or concerns. Strives to improve service performance. Ensures employee recognition 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 evaluates 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. Equal Opportunity Statement At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. #J-18808-Ljbffr Gaylord Hotels