Restaurant Manager

Exciting Job Opportunity at UNC Charlotte Marriott! Are you ready to take your career to the next level? UNC Charlotte Marriott is thrilled to announce an opening for Restaurant Manager — and we want YOU to be part of our dynamic team! Join the #1 team in the University area and help us grow together on this incredible hospitality journey. At UNC Charlotte Marriott, we’re more than just a hotel — we’re a vibrant community hub, featuring 226 inviting rooms, 24,000 sq ft of versatile meeting space, and our popular Located conveniently north of downtown Charlotte on the beautiful campus of UNC Charlotte, our hotel is managed by Sage Hospitality and prides itself on award-winning service. Recently recognized as the Hotel of the Year by the NFL NFC for outstanding service and ranked among the top Marriott-branded hotels, our team is passionate, dedicated, and always striving for excellence. As our Director of Revenue Management, you’ll be at the forefront of our success — shaping strategies, driving growth, and inspiring a talented team. This is a fantastic opportunity for personal and professional development in a culture that values innovation, support, and community engagement. Why Join Us? Be part of a winning, award-winning team Play a vital role in our continued growth Impact guests’ experiences and community connections Enjoy a friendly, inclusive, and energizing work environment Grow your career in hospitality with a company that believes in making the ordinary extraordinary A Rewarding Experience Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Eligible to participate in the Company’s 401(k) program with employer matching. Employee Assistance Program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. Education/Formal Training A four-year college degree or interaction education/experience Experience Four to five years of employment in a related position with this company or other organization(s) Knowledge/Skills Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval). Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.). Bending/kneeling -as directed above. Physical ability to supervise on-floor activities required 60% of work day. Climbing Stairs -up to 20 steps 20%of work day. Chemicals/Agents -Limited access in the course of supervising the sanitation of the operation. Environment Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees. #J-18808-Ljbffr Sage Hospitality Group