What You’ll Do

Manages all restaurant operations and staff on a daily basis. Areas of responsibility include restaurants, bars and in-room dining. As a department head, directs and works with the food and beverage/culinary leadership team and employees to successfully execute all F&B operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Some of your responsibilities include:

• Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial /business decision making; demonstrates honesty/integrity; leads by example.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities.
• Identifies the developmental needs of others and coaches, mentors or otherwise helps others to improve knowledge/skills.
• Estimates liquor, wine and other beverage consumption in order to anticipate amounts to be purchased.
• Leads beverage/bar program to continually provide best in class bar program.
• Ensures staff understands all applicable liquor laws.
• Manages controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of the department’s operation on the overall property financial goals.
• Ensures that expectations and objectives are clearly communicated to F&B team.
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
• Informs and/or updates executives, peers and F&B team on relevant information in a timely manner.
• Analyses information and evaluates results to choose best solutions and solve problems.
• Assist Director of Food & Beverage in building financial objectives on an annual basis through the budget process.
• Understand details of the operation including all operating, F&B and service standards. Quickly recognize when a standard is not being met and teach Managers how to improve.
• Implement financial strategies by anticipating trends, utilizing income statements and developing action plans.
• Supervises Senior F&B Manager, Restaurant Managers, Supervisor and all non-supervisory service employees.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching.

What You Bring

• 5 years of management experience in hospitality or similar industry.
• Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
• Passion for creating and personalizing guest experiences.
• Food Handler Certification (if applicable).
• Flexible schedule, able to work evenings, weekends, and holidays when needed.
• Knowledge of economic and accounting principles and practices, P&L Statements, operating budgets and Scheduling.
• Knowledge of business and management principles involved in strategic planning, resource allocation and leadership technique.

Be Yourself. Lead Yourself. Make it Count.

We are People Pleasing People.

Marcus Hotels & Resorts is an Equal Opportunity Employer