Restaurant Manager 11 Waters and Cavalier Bar@ Marriott Downtown Syracuse

Description

Essential Job Functions:

– Manage all aspects of the restaurant including customer service, staff supervision, and financial performance

– Ensure high-quality dining experiences for customers

– Train and supervise staff members on proper service procedures

– Oversee inventory management and ordering of supplies

– Develop and implement marketing strategies to attract new customers

– Monitor food preparation and presentation to maintain quality standards

– Handle customer inquiries and complaints in a professional manner

Requirements:

– Proven experience in restaurant management, preferably in fine dining or hospitality industry

– Strong knowledge of kitchen management, POS systems, and culinary practices

– Excellent communication and interpersonal skills

– Ability to work in a fast-paced environment and lead a team effectively

– Knowledge of catering, coffee service, and food preparation techniques is a plus

This is an exciting opportunity for an experienced Restaurant Manager to showcase their skills in a dynamic culinary environment. If you are passionate about delivering exceptional dining experiences and possess the necessary qualifications, we invite you to apply for this rewarding position.

JOB OVERVIEW: To assist in the effective management and direction of restaurant operations in reference to quality service, supervision of associates, monitor quality and consistency of food production, cost control, and inventory.

REPORTS TO: General Manager

ESSENTIAL JOB FUNCTIONS:

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Assist in ensuring that the restaurant complies with sanitation and safety standards for guests and associates. Check that all equipment is in working order. Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests. Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.

Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.

Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, china, condiments, in order to provide service.

Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials.

Communicate both verbally and in writing to provide clear direction to staff.

Comply with attendance rules and be available to work on a regular basis.

Prepare schedules and ensure staff members are held accountable to schedule accordingly.

Perform POS updates as needed in Micros accordingly.

As staffing is based on business demands this position may also fill in as needed for duties including serving tables, bartending, hosting from time to time.

Hold department daily stand-up meetings, attend morning “all company” stand up, and weekly Staff Stand up as needed.

Train and coach staff on guest service expectations according to brand standards to respond to guest cues, making personal connections and making their stays brilliant daily.

Schedule must be flexible to meet needs of business to be available during high volume peak times or as needed.

Hold associates accountable according to Attendance policy, brand standards, Crescent SOP’s & Crescent handbook policies by creating disciplinary documentation working together with Human Resources.

Ensure all department checklists are being followed daily and address accordingly.

Ensure inventories are completed accurately and efficiently.

Touch tables, greet guests, respond to guest concerns making each visit “brilliant”.

Enter department schedules in payroll system weekly.

Maintain confidentiality

Ensure staff required training meets all expected hiring guidelines according to brand standards.

Complete required training as needed including Brand training, TIPS certification, Food Handler

Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have experience in casual restaurant dining, (not just fast-food experience)

for his position in a supervisory/management position minimum of 3-5 years to be qualified. Strong knowledge of Food & Beverage operations and service, wines and preparation techniques required.

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements. Ability to work entire shift standing and moving about in restaurants and kitchen area. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to lift/carry weight up to 50 pounds. Ability to push/and pull carts of products weighing up to 150 pounds.

We are an equal opportunity employer.

Qualifications

Experience

Required

5-10 years: Must have experience in casual restaurant dining, (not just fast food experience)for his position in a supervisory/management position minimum of 3-5 years to be qualified. Strong knowledge of Food & Beverage operations and service, wines and preparation techniques required.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)