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 performer’s satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CORE RESPONSIBILITIES

Guest service - 40%
Acts as the guest service role model for the restaurant; set a good example of excellent customer service and creates a positive atmosphere for guest relations.
Assists servers and hosts on the floor during meal periods and high demand times.
Handles guest problems and complaints.
Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
Schedules dining reservations and arrange parties or special services for diners.
Administrative - 10%
Ensures point of sale operations and cash handling practices are following standard operating procedures.
Ensures corrective action is taken to continuously improve service results.
Interviews, schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication and recommends discipline when appropriate.
Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
Edits work schedules and evaluate the work performance of employees.
Training – 10%
Ensures staff understands local, state, and Federal liquor laws.
Ensures grand performers receive ongoing training to understand guest expectations.
Ensure grand performers are current on required certifications per company & health code standards.
Supervisory – 40%
Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Empowers grand performers to provide excellent customer service.
Ensures grand performers are treated fairly and equitably. Strives to improve associate self-confidence and increase employee retention.
Monitors alcohol beverage service in compliance with local laws.
Supervises daily shift operations
Oversees the café outlet in the absence of the café manager.
Ensures Grand Performers are in compliance with appearance standards.
Inspects dining room serving stations for neatness and cleanliness.

MINIMUM QUALIFICATIONS

High School diploma – required
Hospitality or customer service experience - required
Minimum of 5 experience in Front of House, fine dining Food & Beverage operations- required
Minimum of 3 years of experience in a Supervisory/Management role - required
Graduate of hospitality management school – preferred
Manager Food Safety Certification - required

JW Marriott Savannah Plant Riverside District

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