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Restaurant Manager - J&G Grill
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Park City, UT Park City, Utah |
About this job
The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
JOB SUMMARY
Areas of responsibilityinclude Restaurants/Bars and Room Service, if applicable. Supervises dailyrestaurant operations and assists with menu planning, maintains sanitationstandards and assists servers and hosts on the floor during peak meal periods.Strives to continually improve guest and employee satisfaction and maximize thefinancial performance in areas of responsibility. Determines training needed toaccomplish goals, then implements plan.
CANDIDATE PROFILE
Education and Experience
* High school diploma orGED; 4 years of experience in the food and beverage, culinary, or relatedprofessional area.
OR
* 2-year degree from anaccredited university in Food Service Management, Hotel and RestaurantManagement, Hospitality, Business Administration, or related major; 2 years of experiencein the food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Managing Day-to-DayOperations
* Supervises and managesemployees. Manages all day-to-day operations. Understands employee positionswell enough to perform duties in employees' absence.
* Maintains service andsanitation standards in restaurant, bar/lounge and room service areas.
* Reviews staffinglevels to ensure that guest service, operational needs and financial objectivesare met.
Leading Food andBeverage Team
* Utilizes interpersonaland communication skills to lead, influence, and encourage others; advocatessound financial/business decision making; demonstrates honesty/integrity; leadsby example.
* Encourages and buildsmutual trust, respect, and cooperation among team members.
* Serves as a role modelto demonstrate appropriate behaviors.
* Identifies thedevelopmental needs of others and coaches, mentors, or otherwise helps othersto improve their knowledge or skills.
* Develops specificgoals and plans to prioritize, organize, and accomplish your work.
* Ensures and maintainsthe productivity level of employees.
* Provides theleadership, vision and direction to bring together and prioritize thedepartmental goals in a way that will be efficient and effective.
* Ensures compliancewith all food & beverage policies, standards and procedures by training,supervising, follow-up and hands on management.
* Ensures compliancewith all applicable laws and regulations.
* Ensures compliancewith food handling and sanitation standards.
* Ensures staffunderstands local, state and Federal liquor laws.
* Establishes andmaintains open, collaborative relationships with employees and ensuresemployees do the same within the team.
* Establishes guidelinesso employees understand expectations and parameters.
* Monitors alcoholbeverage service in compliance with local laws.
Ensuring ExceptionalCustomer Service
* Provides services thatare above and beyond for customer satisfaction and retention.
* Improves service bycommunicating and assisting individuals to understand guest needs, providingguidance, feedback, and individual coaching when needed.
* Manages day-to-dayoperations, ensures the quality, standards and meets the expectations of thecustomers on a daily basis.
* Displays leadership inguest hospitality, exemplifies excellent customer service and creates apositive atmosphere for guest relations.
* Empowers employees toprovide excellent customer service.
* Acts as the guest servicerole model for the restaurants, sets a good example of excellent customerservice and creates a positive atmosphere for guest relations.
* Handles guest problemsand complaints.
* Meets with guests onan informal basis during meals or upon departure to obtain feedback on qualityof food and beverage, service levels and overall satisfaction.
* Ensures correctiveaction is taken to continuously improve service results.
* Incorporates guestsatisfaction as a component of departmental meetings with a focus on continuousimprovement.
* Manages servicedelivery in outlets to ensure excellent service from point of entry todeparture (e.g., greeting from hostess, speed of order taking and food andbeverage delivery, fulfillment of special requests, collection of payment &invitation to return).
Managing andConducting Human Resource Activities
* Provides guidance anddirection to subordinates, including setting performance standards andmonitoring performance.
* Identifies theeducational needs of others, develops formal educational or training programsor classes, and teaches or instructs others.
* Ensures employees aretreated fairly and equitably. Strives to improve employee retention.
* Ensures employeesreceive on-going training to understand guest expectations.
* Solicits employeefeedback, utilizes an "open door" policy and reviews employeesatisfaction results to identify and address employee problems or concerns.
* Strives to improveservice performance.
* Ensures recognition istaking place across areas of responsibility.
AdditionalResponsibilities
* Provides informationto supervisors, co-workers, and subordinates by telephone, in written form,e-mail, or in person.
* Analyzes informationand evaluating results to choose the best solution and solve problems.
* Assists servers andhosts on the floor during meal periods and high demand times.
* Recognizes goodquality products and presentations.
* Supervises daily shiftoperations in absence of Assistant Restaurant Manager.
* Oversees the financialaspects of the department including purchasing and payment of invoices.
Marriott International is an equal opportunity employer committedto hiring a diverse workforce and sustaining an inclusive culture. MarriottInternational does not discriminate on the basis of disability, veteran statusor any other basis protected under federal, state or local laws.
JOB SUMMARY
Areas of responsibilityinclude Restaurants/Bars and Room Service, if applicable. Supervises dailyrestaurant operations and assists with menu planning, maintains sanitationstandards and assists servers and hosts on the floor during peak meal periods.Strives to continually improve guest and employee satisfaction and maximize thefinancial performance in areas of responsibility. Determines training needed toaccomplish goals, then implements plan.
CANDIDATE PROFILE
Education and Experience
* High school diploma orGED; 4 years of experience in the food and beverage, culinary, or relatedprofessional area.
OR
* 2-year degree from anaccredited university in Food Service Management, Hotel and RestaurantManagement, Hospitality, Business Administration, or related major; 2 years of experiencein the food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Managing Day-to-DayOperations
* Supervises and managesemployees. Manages all day-to-day operations. Understands employee positionswell enough to perform duties in employees' absence.
* Maintains service andsanitation standards in restaurant, bar/lounge and room service areas.
* Reviews staffinglevels to ensure that guest service, operational needs and financial objectivesare met.
Leading Food andBeverage Team
* Utilizes interpersonaland communication skills to lead, influence, and encourage others; advocatessound financial/business decision making; demonstrates honesty/integrity; leadsby example.
* Encourages and buildsmutual trust, respect, and cooperation among team members.
* Serves as a role modelto demonstrate appropriate behaviors.
* Identifies thedevelopmental needs of others and coaches, mentors, or otherwise helps othersto improve their knowledge or skills.
* Develops specificgoals and plans to prioritize, organize, and accomplish your work.
* Ensures and maintainsthe productivity level of employees.
* Provides theleadership, vision and direction to bring together and prioritize thedepartmental goals in a way that will be efficient and effective.
* Ensures compliancewith all food & beverage policies, standards and procedures by training,supervising, follow-up and hands on management.
* Ensures compliancewith all applicable laws and regulations.
* Ensures compliancewith food handling and sanitation standards.
* Ensures staffunderstands local, state and Federal liquor laws.
* Establishes andmaintains open, collaborative relationships with employees and ensuresemployees do the same within the team.
* Establishes guidelinesso employees understand expectations and parameters.
* Monitors alcoholbeverage service in compliance with local laws.
Ensuring ExceptionalCustomer Service
* Provides services thatare above and beyond for customer satisfaction and retention.
* Improves service bycommunicating and assisting individuals to understand guest needs, providingguidance, feedback, and individual coaching when needed.
* Manages day-to-dayoperations, ensures the quality, standards and meets the expectations of thecustomers on a daily basis.
* Displays leadership inguest hospitality, exemplifies excellent customer service and creates apositive atmosphere for guest relations.
* Empowers employees toprovide excellent customer service.
* Acts as the guest servicerole model for the restaurants, sets a good example of excellent customerservice and creates a positive atmosphere for guest relations.
* Handles guest problemsand complaints.
* Meets with guests onan informal basis during meals or upon departure to obtain feedback on qualityof food and beverage, service levels and overall satisfaction.
* Ensures correctiveaction is taken to continuously improve service results.
* Incorporates guestsatisfaction as a component of departmental meetings with a focus on continuousimprovement.
* Manages servicedelivery in outlets to ensure excellent service from point of entry todeparture (e.g., greeting from hostess, speed of order taking and food andbeverage delivery, fulfillment of special requests, collection of payment &invitation to return).
Managing andConducting Human Resource Activities
* Provides guidance anddirection to subordinates, including setting performance standards andmonitoring performance.
* Identifies theeducational needs of others, develops formal educational or training programsor classes, and teaches or instructs others.
* Ensures employees aretreated fairly and equitably. Strives to improve employee retention.
* Ensures employeesreceive on-going training to understand guest expectations.
* Solicits employeefeedback, utilizes an "open door" policy and reviews employeesatisfaction results to identify and address employee problems or concerns.
* Strives to improveservice performance.
* Ensures recognition istaking place across areas of responsibility.
AdditionalResponsibilities
* Provides informationto supervisors, co-workers, and subordinates by telephone, in written form,e-mail, or in person.
* Analyzes informationand evaluating results to choose the best solution and solve problems.
* Assists servers andhosts on the floor during meal periods and high demand times.
* Recognizes goodquality products and presentations.
* Supervises daily shiftoperations in absence of Assistant Restaurant Manager.
* Oversees the financialaspects of the department including purchasing and payment of invoices.
Marriott International is an equal opportunity employer committedto hiring a diverse workforce and sustaining an inclusive culture. MarriottInternational does not discriminate on the basis of disability, veteran statusor any other basis protected under federal, state or local laws.
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