Food and Beverage Manager - Marriott San Antonio Airport

The Restaurant Manager’s main goal is to promote and ensure guest satisfaction, achieved through their ability to develop and maintain a strong team environment, placing emphasis on employee satisfaction and delivery of prompt, courteous, correct service.  Responsible for revenue maximization and control of expenses for the restaurant and lounge departments in the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assume responsibility of daily operation of restaurant and lounge outlets.
• Assist in identifying and implementing a successful marketing plan for assigned outlets.

·         Manage the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.

• Weekly preparation of schedules for all dining room, room service, and lounge employees.
• Participates in discipline specific meetings ie: department head, group pick up, menu review.  Participates in other internal and external meetings at the direction of Executive Chef & Bev Director ie: revenue management, financial statement etc.

SUPERVISORY RESPONSIBILITIES

Provides supervision to all Restaurant & Lounge team; carries out supervisory responsibilities in accordance with company policies and applicable laws.  Responsibilities include assisting with interviewing, hiring and training employees, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems; maintain a continuous open door policy to answer team member questions needing immediate attention.

·         Manage the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.

• Maintains a continuous open door policy to answer team member questions needing immediate attention.

QUALIFICATIONS

• Ability to manage and direct staff.
• Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines.
• Ability to operate independently and with a high degree of autonomy requiring excellent time management skills and self-motivation.
• Hotel product and industry knowledge, i.e., staffing, operations, safety, security, structural, terminology, fire, police and health codes, hotel policies, city ordinances.
• Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Microsoft Word, Excel, Outlook, and Micros.
• Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, general correspondence and similar written materials.
• Interpersonal skills to provide overall guest satisfaction.
• Ability to work under pressure and deal with stressful situations during busy periods.

EDUCATION AND/OR EXPERIENCE

Minimum of two years of college level courses with an emphasis on business or related area required. At least three years of experience at a supervisor/manager level in guest contact areas of the hospitality industry is required. Hotel experience preferred. Minimum two years previous serving experience is required.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Must be able to make appropriate judgments regarding the solving of practical problems and deal with a variety of concrete and abstract variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 

CERTIFICATES, LICENSES, REGISTRATIONS

TIPS – Beverage Alcohol Seller and Server certificate

Illinois Food Handler’s Certification

PHYSICAL DEMANDS

Practice written safety standards and rules at all times.  The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to sit.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. 

HOURS

Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.