Restaurant Manager

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

• Guest service - 40%
• Acts as the guest service role model for the restaurant; set a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
• Schedules dining reservations and arrange parties or special services for diners.
• Administrative - 10%
• Ensures point of sale operations and cash handling practices are following standard operating procedures.
• Ensures corrective action is taken to continuously improve service results.
• Interviews, schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication and recommends discipline when appropriate.
• Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
• Edits work schedules and evaluate the work performance of employees.
• Training – 10%
• Ensures staff understands local, state, and Federal liquor laws.
• Ensures grand performers receive ongoing training to understand guest expectations.
• Ensure grand performers are current on required certifications per company & health code standards.
• Supervisory – 40%
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers grand performers to provide excellent customer service.
• Ensures grand performers are treated fairly and equitably. Strives to improve associate self-confidence and increase employee retention.
• Monitors alcohol beverage service in compliance with local laws.
• Supervises daily shift operations
• Oversees the café outlet in the absence of the café manager.
• Ensures Grand Performers are in compliance with appearance standards.
• Inspects dining room serving stations for neatness and cleanliness.

• Excellent leadership skills
• Ability to perform all tasks for each position in FOH F&B
• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
• Ability to remain calm and well organized under pressure while working quickly.
• Ability to prioritize and maintain multiple tasks at a time.
• Keeps emotions under control.
• Excellent time management skills.
• Strong verbal and written skills
• Strong organizational skills with attention to detail.
• Ability to properly operate the telephone and all software used for the POS system.
• Strong math skills.
• Thorough knowledge of Food and Wine, as well as Beer, liquor, and mixed drinks.
• Must demonstrate accuracy and thoroughness.
• Knowledge of elementary financial controls
• Ability to respond promptly to customer needs.
• Ability to communicate effectively with guests and Grand Performers
• Must speak clearly and persuasively in positive or negative situations.
• Proficient in Micros POS system
• Proficient in Open Table reservation system
• Computer savvy (MS Office suite)
• Basic math skills for cash handling; ability to provide change and count bank at end of shift
• Adaptable to a changing work environment.
• Local knowledge of the community (attractions activities, etc.)
• English language and professional communications skills are required.

• High School diploma – required
• Hospitality or customer service experience - required
• Minimum of 5 experience in Front of House, fine dining Food & Beverage operations- required
• Minimum of 3 years of experience in a Supervisory/Management role - required
• Graduate of hospitality management school – preferred
• Manager Food Safety Certification - required

• Supervision of all restaurant, lounge, Café, IRD, and pool serving Grand Performers

• Standing and walking and sitting
• May be required to lift, reach with hands and arms, use fingers (keyboard, etc.) to handle or feel.
• Lifting requirements of up to 20 pounds
• Use of the telephone (hearing & speaking)
• Computer/monitor work.
• Working in the kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)
• Direct contact with guests, managers, and employees.
• Occasional environmental exposures to cold, heat, and water.

Plant Riverside District