|Location:||JW Marriott Savannah Plant Riverside District - Savannah, Georgia|
|# of Openings:||7|
This individual is a member of the management team , overseeing the restaurant to ensure the guests receive the ultimate dining experience. Areas of responsibility include Restaurant/Lounge and In-Room Dining. Supervises daily restaurant operations, maintains sanitation standards and assists service staff on the floor during peak meal periods. Strives to continually improve guest and grand performers satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Essential Duties / Tasks / Responsibilities:
1. Guest service - 40%
a. Acts as the guest service role model for the restaurant; sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
b. Assists servers and hosts on the floor during meal periods and high demand times.
c. Handles guest problems and complaints.
d. 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.
e. Schedules dining reservations and arranges parties or special services for diners.
2. Administrative - 10%
a. Ensures point of sale operations and cash handling practices are following according to standard operating procedures.
b. Ensures corrective action is taken to continuously improve service results.
c. Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.
d. Holds daily line up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
e. Edits work schedules and evaluates work performance of employees.
3. Training – 10%
a. Ensures staff understands local, state and Federal liquor laws.
b. Ensures grand performers receive on-going training to understand guest expectations.
c. Ensure grand performers are current on required certifications per company & health code standards.
4. Supervisory – 40%
a. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
b. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
c. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
d. Empowers grand performers to provide excellent customer service.
e. Ensures grand performers are treated fairly and equitably. Strives to improve associate self-confidence and increase employee retention.
f. Monitors alcohol beverage service in compliance with local laws.
g. Supervises daily shift operations
h. Oversees the café outlet in the absence of the café manager.
i. Ensures Grand Performers are in compliance with appearance standards.
j. Inspects dining room serving stations for neatness and cleanliness.
Experience / Education / Certifications:
1. High School diploma – required
2. Hospitality or customer service experience - required
3. Minimum of 5 experience in Front of House, fine dining Food & Beverage operations- required
4. Minimum of 3 year of experience in a Supervisory/Managerment role - required
5. Graduate of hospitality management school – preferred
6. Manager Food Safety Certification - required
Work Environment / Physical Demands:
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Standing and walking and sitting
2. May be required to lift, reach with hands and arms, use fingers (keyboard etc.) to handle or feel.
3. Lifting requirements of up to 20 pounds
4. Use of the telephone (hearing & speaking)
5. Computer/monitor work.
6. Working in kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)
7. Direct contact with guests, managers and employees.
8. Occasional environmental exposures to cold, heat and water.
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