General Manager - Mayor's Table Restaurant
Company: Marriott
Location: Newport Beach
Posted on: April 1, 2021
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Job Description:
Posting Date Mar 15, 2021
Job Number 21020618
Job Category Food and Beverage & Culinary
Location Lido House Autograph, 3300 Newport Boulevard, Newport
Beach, California, United States
Brand Autograph Collection Hotels
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N
Marriott's Autograph Collection features a select group of upscale
and luxury independent partner hotels, each with its own distinct
personality, experience, style and features. Located in major
cities and desirable destinations around the world, Autograph
guests favor hotel stays that reflect their own unique and personal
styles. Be a part of our team and deliver an innovative guest
experiences that resists predictability.
JOB SUMMARY Plays a significant role in maximizing financial
performance and attracting hotel and non-hotel guests by
understanding the local market and partnering with the culinary
leadership to effectively position the outlet. 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. Determines training needed to accomplish
goals, then implements plan. CANDIDATE PROFILE Education and
Experience H 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. CORE WORK
ACTIVITIES Taking an Entrepreneurial Approach to Driving the
Restaurant Business Understands financial opportunities by
surveying restaurant demand. Partners with key individuals in the
local community to assess opportunities. Identifies and analyzes
competitors. Controls purchases and inventory by negotiating prices
and contracts, developing preferred supplier lists, reviewing and
evaluating usage reports, and taking corrective action. Applies
sound revenue management strategies to secure the right level of
business at the most optimal time to yield maximum revenues.
Leading Significant Marketing/Public Relations/Media Activities
Oversees the restaurant marketing plan in partnership with the
either the Hotel General Manager/ Manager or Director of Operations
and Hotel/Brand Marketing teams including Destination Restaurant
Chef, if applicable. Supports on-site/off-site public relations
opportunities to promote the restaurant. Creates and executes
against the restaurant-related social media posts and public event
communications, monitors social media activity, responds to
comments, analyzes posts/trends, and corrects deficiencies. Serves
as the primary point of contact for restaurant events. Participates
in local networking activities, which are often off-property, in
support of the restaurant. Managing Day-to-Day Restaurant
Operations Supervises and manages employees. Understands employee
positions well enough to perform duties in employees' absence.
Maintains service and sanitation standards in restaurant,
bar/lounge and room service areas. Conducts daily "taste panels" to
educate, drive sales and create sales goals. Monitors
appropriateness of ambiance/atmosphere (e.g., lighting, music,
table-top, etc.) restaurant concept, positioning, time of day, etc.
Monitors compliance with all applicable laws and regulations.
Monitors adherence to liquor control policies and procedures.
Maintains and monitors all collateral, menus and guest touch points
such that all are pristine and free of tears, stains and noticeable
wear and tear. Monitors alcohol beverage service for compliance
with local laws. Monitors compliance with all food & beverage
policies, standards and procedures, including food handling and
sanitation standards. Assists servers and hosts on the floor during
meal periods and high demand times. Advocates sound
financial/business decision making. Manages day-to-day operations
so that customer expectations of quality and standards are meet on
a daily basis. Recognizes good quality products and presentations.
Supervises daily shift operations in absence of Assistant
Restaurant Manager. Oversees the financial aspects of the
department including purchasing and payment of invoices. Fostering
an Environment that Creates Exciting and Memorable Guest
Experiences 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.
Displays leadership in guest hospitality by exemplifying excellent
customer service and creating a positive atmosphere for guest
relations. Empowers employees to provide excellent customer
service. Acts as the guest service role model for the restaurants..
Addresses guest problems and complaints. Meets with guests on an
informal basis during meals or upon departure to obtain feedback on
quality of food and beverage, service levels and overall
satisfaction. Verifies corrective action is taken to continuously
improve service results. Manages service delivery in outlets to
ensure excellent service from point of entry to departure (e.g.,
greeting from hostess, speed of order taking and food and beverage
delivery, fulfillment of special requests, collection of payment &
invitation to return). Incorporates guest satisfaction as a
component of departmental meetings with a focus on continuous
improvement. Managing and Conducting Human Resource and Talent
Management Activities Actively participates in the hiring process
to identify the right talent to support the outlet's concept.
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.
Facilitates the fair and equal treatment of employees. Strives to
improve employee retention. Monitors employee attendance of
on-going training to understand guest expectations. Solicits
employee feedback, utilizes an "open door" policy and reviews
employee satisfaction results to identify and address employee
problems or concerns. Strives to improve service performance.
Encourages recognition of employees across areas of responsibility.
Establishes and maintains open, collaborative relationships with
employees and encourages employees do the same within the team.
Establishes guidelines so employees understand expectations and the
work. Utilizes interpersonal and communication skills to lead,
influence, and encourage others. Demonstrates honesty/integrity and
models appropriate behaviors by leading by example and serving as a
role model. Encourages and builds mutual trust, respect, and
cooperation among team members. 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 own work. Monitors
and maintains the productivity level of employees. Provides the
leadership, vision and direction to bring together and prioritize
the departmental goals in a way that will be efficient and
effective. Manages staffing levels to meet guest service standards,
operational needs, guest service, and financial objectives.
Provides work-related training, supervising, follow-up and hands-on
management. Additional Responsibilities Maintains professional and
technical knowledge by tracking emerging trends in the restaurant
industry, attending educational workshops, reviewing professional
publications, establishing personal networks, and/or benchmarking
state-of-the-art practices. Provides information to supervisors,
co-workers, and subordinates by telephone, in written form, e-mail,
or in person. Analyzes information and evaluates results to choose
the best solution and solve problems. Marriott International is an
equal opportunity employer.We believe in hiring a diverse workforce
and sustaining an inclusive, people-first culture.We are committed
to non-discrimination onanyprotectedbasis, such as disability and
veteran status, or any other basis covered under applicable
law.
Keywords: Marriott, Newport Beach , General Manager - Mayor's Table Restaurant, Executive , Newport Beach, California
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