Mgr-Outdoor Dining
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Key skills for this role
About the Role
Marriott International is hiring an Outdoor Dining Manager for The Ritz-Carlton in Doha. You will be responsible for all outdoor restaurant and bar areas, supervising daily operations, maintaining sanitation standards, and leading the food and beverage team.
Key Skills for This Role
Responsibilities
- Supervise and manage employees, overseeing all day to day operations of outdoor restaurant and bar areas
- Maintain service and sanitation standards in restaurant and bar/lounge
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met
- Lead the food and beverage team, utilizing interpersonal and communication skills to encourage others
- Ensure exceptional customer service by handling guest problems and complaints
- Manage human resource activities including training, performance monitoring, and employee retention
- Assist servers and hosts on the floor during peak meal periods
- Oversee financial aspects of the department including purchasing and payment of invoices
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
- Responsible for all outdoor Restaurant and Bar areas.
- 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.
Candidate Profile Education and Experience
- High school diploma or GED; 4 years experience in 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 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 and bar/lounge.
- 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.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Identifies developmental needs and coaches, mentors, or helps others to improve.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Monitors and maintains productivity level of employees.
- Provides leadership, vision and direction to prioritize departmental goals.
- Verifies compliance with food & beverage policies, standards and procedures.
- Verifies compliance with applicable laws and regulations.
- Verifies compliance with food handling and sanitation standards.
- Verifies 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.
- Manages day to day operations, verifies quality, standards and meets customer expectations.
- Displays leadership in guest hospitality and exemplifies excellent customer service.
- Empowers employees to provide excellent customer service.
- Acts as guest service role model for the restaurants.
- Handles guest problems and complaints.
- Meets with guests informally to obtain feedback on food and beverage quality and service.
- Verifies 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.
- Identifies educational needs and develops formal training programs.
- Ensures employees are treated fairly and equitably; strives to improve retention.
- Verifies employees receive ongoing training to understand guest expectations.
- Solicits employee feedback and utilizes open door policy.
- Strives to improve service performance.
- Verifies recognition is taking place across areas of responsibility.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, email, or in person.
- Analyzes information and evaluates results to choose the best solution.
- 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.
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