Restaurant Manager - Mountain Pass Sports Bar at Marriott Aurora, CO

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. 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 Uses interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/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 departmental goals together efficiently and effectively. Ensures compliance with all food & beverage policies, standards and procedures through training, supervising, follow‑up and hands‑on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand 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. Manages day‑to‑day operations, ensures quality meets customer expectations. Displays leadership in guest hospitality, exemplifies excellent customer service, creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as a guest service role model for restaurants. Handles guest problems and complaints. Obtains guest feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to improve service results. Incorporates guest satisfaction into departmental meetings for continuous improvement. Manages service delivery in outlets ensuring excellent service from point of entry to departure. Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies educational needs and develops formal training programs. Ensures employees are treated fairly and equitably, improves retention. Ensures employees receive ongoing training to understand guest expectations. Solicits employee feedback, uses open‑door policy, reviews employee satisfaction results. Ensures recognition occurs across areas of responsibility. Additional Responsibilities Provides information to supervisors, co‑workers and subordinates by telephone, written form, e‑mail or in person. Analyzes information and selects best solution to 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 financial aspects of the department including purchasing and payment of invoices. Equal Opportunity Employer 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. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Benefits We offer a wide range of benefits designed to support you and your family, including health, dental, vision, 401(k), paid time off, and other options that may vary depending on employment status, position, and location. #J-18808-Ljbffr