About This Role
Managing the food and beverage operations for a European-style hotel in the Midwest is the core of this role. The manager ensures excellent service, product quality, and compliance with all operating guidelines and regulations, while fostering a team-oriented environment.
Responsibilities
- Perform the role in accordance with all Company operating guidelines, standards, policies, procedures, and PHG Values
- Conduct daily facility walk-throughs (interior including sanitation) to ensure a clean, safe, and guest-friendly atmosphere and ambiance
- Ensure that required housekeeping tasks and maintenance programs are completed as required
- Identify and notify the AC Marriott General Manager of any needed repairs
- Ensure that the restaurant operates in compliance with all federal, state, and local laws, regulations, and codes, including wage and hour, alcohol, health, and safety, as well as all Company safety and security policies and guidelines
- Emphasize safety, sanitation, and security awareness and ensure that Team Members are properly trained with respect thereto
- Monitor product quality and guest satisfaction in AC Kitchen, AC Lounge, and AC breakfast, ensuring food and drinks quality is consistent, appealing, and prepared according to recipe and to guest specifications
- Greet guests immediately, make suggestions, and answer questions regarding food, beverages, and services
- Always maintain a professional business demeanor and appearance
- Set the example for all Team Members and act as a role model by following all Company operating guidelines, standards, policies, and procedures
- Foster openness and communication to promote and encourage a team-oriented environment within the restaurant
- Communicate with the AC Marriott General Manager any and all situations, problems, issues, or unusual matters of significance where a guest may express concern or dissatisfaction with any aspect of the dining experience and take prompt corrective action
- Optimize restaurant profitability by effectively monitoring and controlling costs, ensuring that labor is scheduled efficiently, inventory is maintained appropriately, and Team Members are adhering to Company cash handling and payment processing procedures
Requirements
- High school diploma or G.E.D
- Prior Food and Beverage management experience
- Proficient knowledge of point-of-sale systems
- Advanced knowledge of the stations and roles in FOH, the style of service, how to correctly set and clear a table, the correct way to stock a service station, use of any server tools that might exist, proficiency with point-of-sale systems, and a tireless desire to optimize each interaction with the guests meeting all defined service protocols and the demands and needs of each guest
