All Day Dinning Manager
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Key skills for this role
About the Role
Marriott International seeks an All Day Dining Manager to oversee restaurant, bar, and room service operations. This role supervises daily operations, assists with menu planning, maintains sanitation standards, and leads the food and beverage team to ensure exceptional guest service.
Key Skills for This Role
Responsibilities
- Supervise and manage employees; manage all day to day operations
- Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- Identify developmental needs of others and coach, mentor, or help improve knowledge or skills
- Develop specific goals and plans to prioritize, organize, and accomplish work
- Ensure compliance with all food & beverage policies, standards and procedures
- Ensure compliance with food handling and sanitation standards
- Provide services that are above and beyond for customer satisfaction and retention
- Handle guest problems and complaints
- Manage service delivery in outlets to ensure excellent service from point of entry to departure
Requirements
- High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
- OR 2 year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in food and beverage, culinary, or related professional area
Full Job Posting
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 financial performance
Education and Experience
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area
- OR 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
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/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 your work
- Ensures and maintains the productivity level of employees
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals
- Ensures compliance with all food & beverage policies, standards and procedures by 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
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Manages day to day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis
- 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 the guest service role model for the restaurants
- Handles guest problems and complaints
- Meets with guests on an informal basis during meals or upon departure to obtain feedback
- Ensures corrective action is taken to continuously improve service results
- Incorporates guest satisfaction as a component of departmental meetings
- Manages service delivery in outlets to ensure excellent service from point of entry to departure
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
- Ensures employees are treated fairly and equitably. Strives to improve employee retention
- Ensures employees receive on going training to understand guest expectations
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results
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