Marriott Franchised Restaurant Manager in Arcadia, California
Job Number 21101788
Job Category Food and Beverage & Culinary
Location Le Méridien Pasadena Arcadia, 130 West Huntington Drive, Arcadia, California, United States
Brand Le Méridien
Position Type Management
Located Remotely? N
Additional Information: This hotel is owned and operated by an independent franchisee, Pacifica Hotels. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
Brief Summary of Job: Responsible for overseeing all food and beverage operations of the hotel and restaurant including: service, administration and profitability.
Essential Functions and Responsibilities of the job include but are not limited to:
Adhere to Pacifica’s Pure Stay guidelines to ensure the health, safety and comfort of our team members and guests.
Utilize Proper Protective Equipment (PPE) as required and in accordance with property specific guidelines
Providing services that are above and beyond for guest satisfaction and retention.
Utilizing interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encouraging and building mutual trust, respect and cooperation among team members.
Improving service by communicating and assisting individuals to understand guest needs, maintaining quality products in accordance with Company standards, providing guidance, feedback and individual coaching when needed.
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Supervising and managing team members. Managing all day-to-day food and beverage operations. Understanding team members’ positions well enough to perform duties in their absence.
Administering payroll edits, reporting and time & attendance policies.
Providing guidance and direction to subordinates, including setting performance standards, monitoring performance and completing performance evaluations.
Analyzing information and evaluating results to choose the best solution and solve problems.
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail or in person.
Maintaining complete knowledge at all times of: All hotel features/services, hours of operation, daily house count, expected arrival/departures and all department policies and procedures.
Professionally handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Interviewing hourly food and beverage candidates making recommendations to GM or Director of F & B on new hires, pay rates and terminations.
Responsible for purchasing all food and beverage items for restaurant and lounge with the approval from the GM or Director of F & B while following policies and procedures set forth by the Company.
Ensure proper cash handling and tip pay out procedures are being followed and complete all required reports in a timely, accurate manner.
Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
Attend BEO meetings to ensure a thorough understanding of upcoming, scheduled banquet events.
Oversee / Supervise Banquet events and ensure a smooth, efficient service from start to finish
Perform other duties as assigned, requested or deemed necessary by management.
Knowledge/Education/Experience: Four (4) years of experience in food preparation and restaurant operations. College degree preferred. Experience in hiring, training, supervision, forecasting, budget preparation, and cost control in food and labor. Proficient in training, coaching and counseling.
Skills/Abilities/Other Requirements: English speaking or bilingual. Ability to make timely, effective decisions. Ability to prioritize, organize and delegate work assignments. Ability to maintain good team member relations. Ability to develop and maintain effective guest relations. Ability to manage multi-departmental operations. Ability to direct performance of restaurant and kitchen team members and follow-up with corrective action where needed. Ability to work long hours, 5 to 6 days a week. Dependable.
This company is an equal opportunity employer.
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