Senior Restaurant Manager - Tulu Seaside Bar & Grill, Marriott Virginia Beach Oceanfront

Overview:

The Senior Restaurant Manager plans and manages Restaurant, Room Service, and Bar as appropriate, to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state and local regulations, while meeting/exceeding financial goals.

This position is responsible for the restaurant managerial team and is accountable for resolving guest and associate issues; oversight and implementation of recognition and training programs, Quality Assurance aspect of the restaurant and implementing the training regimen for front of the house and managing within forecasts, implementing, monitoring and controlling budget guidelines for their outlet.

Depending on outlet, this position will report to Director of Restaurants or Restaurant General Manager

Responsibilities:

• Develop a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect and Associate satisfaction.
• Hire, retain and mentor restaurant managers and supervisors to establish successful operation of the asset. Collaborate with assigned recruiters to determine and implement hiring guidelines and standards. Sets short-term and long-range goals in collaboration with Director of Restaurants/Restaurant General Manager to ensure the achievement of the outlets defined performance metrics.
• Practices responsible financial management of assigned assets always. This includes cost of goods, labor management, operational expenses, and capital expenditures.
• Drives guest satisfaction by maintaining service quality standards; this is accomplished by ensuring implementation of written standards of service for all front of the house positions and proper utilization of training programs and booklets.
• Ensures that all assigned assets are properly maintained and protected; by responsibility maintaining all front and back of house cleanliness standards, security of all storage rooms and proper utilization of the work order process.
• Ensures proper cash handling responsibilities, including adhering to all divisional and departmental SOP’s and cash control procedures.
• Actively engages with internal and external guests through variably scheduled Floor Management Shifts on a regular basis; ensures timely and proper coaching and evaluation of associate and management performance.
• Maximizes Associate performance and positive morale by serving departmental Associates, through our Lead People, Manage Processes philosophy.
• Works collaboratively with colleagues in corporate support disciplines such as Sales & Marketing, Culinary, Banquets, Facilities, Financial Management to maximize the performance of the outlet.
• Provides regular and effective updates to the Director of Restaurants/Restaurant General Manager on the performance of the outlet and the leaders in the department during weekly 1-1 meetings as well as participation in the standing property meeting structure.
• Ensure all Human Resource practices and policies are adhered to with the Director of Human Resources to include recruitment, employment matters and training.
• Ensure that the outlet is set and maintained to approved SSI documentation to include music, lighting and table sets by meal periods. Advance any recommended operational changes to the Director of Restaurants/Restaurant General Manager.
• Responsible for ordering, inventory and maintaining the prescribed PAR for all outlet service ware, tableware, glassware and outlet operating supplies.
• Responsible for controlling the security, breakage and shrinkage levels of all supplies and tableware.
• Execute the Front of House Operating Plan to ensure predictability and consistency. Proactively anticipate and drive guest/service satisfaction and conduct root cause analysis on gaps in service delivery and advance corrective action or recommend changes to the operating/business plan to the Director of Restaurants/Restaurant General Manager.
• Produce all weekly front of house schedules consistent with staffing models and advance timely for final approval.
• Ensure the daily completeness and accuracy of recording all revenues, discounts, time and attendance and control of all cash.
• Critically analyze all metrics (including but not limited to Revinate, financial reports, average check report, Quality Assurance Inspections, mystery shops, and Associate Turnover), assess actual performance to defined benchmarks, identify variances, and advance corrective action plans when applicable.
• Is present during high volume meal periods which may also include when high profile/exposure, VIP events, large events and sponsored events are occurring on property. This position is responsible for daily floor management of shifts as assigned by the Director of Restaurants/Restaurant General Manager.
• Perform Emergency Response duties as required for this role in the Emergency Response Organizational Chart and Plan.
• Ensures that outlet in within 90% training compliance outlined in PHR Operating Plan
• Performs biweekly server power rankings and server meal audits to verify training and overall server performance. This will be reported to Director of Restaurants/General Manager/Food and Beverage Director and discussed during 1-1.
• Performs weekly FOH manager meeting of outlet and coordinates any other staff related meetings that need to happen in the outlet to include manager 1-1, daily lineups, and bar meetings.
• Accountable for reservation management utilizing Open Table. Ensuing that Open Table is active and accurate to include daily seatings and special events. Will be working with marketing team when creating special occasion “experiences”.
• Ensures that PHR Operating is being followed utilizing updated and accurate JOLT Checklists. These checklists are built to ensure all touch points are inspected to be aligned with outlets Standards, Specifications, and Inventory Documents. The Senior Restaurant Manager will ensure these lists are accurate and being completed daily as outlined in the PHR F&B Operating Plan.

Qualifications:

• Good knowledge of Restaurant Industry
• Hands on experience reading and analyzing financial statements
• Experience with menu created and beverage costing

• College or Trade school education preferred

Skill Robust knowlege of beer and wine