Restaurant and Bar Manager in Chattanooga, Tennessee at Marriott Chattanooga

Job Summary:

Supervise all front of the house areas within the food and beverage department. Assist in development of menus and prices for all food and beverage items as directed by F&B Director, Director of Outlets, or General Manager. Supervises service including breakfast, dinner, room service, bar, and banquets. Assist Executive Chef in supervision of staff as directed.

Reports to: Director of Outlets

Duties/Responsibilities:

• Act with the highest level of integrity in every decision.
• Hire, train, develop, and discipline all food and beverage staff.
• Coordinates work assignments, department planning, and schedules for Restaurant and Bar
• Follows up and maintains food cost controls, methods, and procedures.
• Creates and develops menu prices, beverage lists, and beverage prices, specials and is responsible for advertising, condiments, linens, uniforms, and decor use within the property.
• Standardized portions used, and is responsible for controlling of food, beverage, and labor.
• Maintains a system of cost controls through purchasing and sales.
• Adhere and maintain all Health Department rules and regulations.
• Controlling and maintaining labor costs in scheduling.
• Prepares cost and revenue reports. Develops and maintains quality control procedures.
• Adhere to brand specific standards.
• Must be responsible for security of guests, fellow employees, and hotel assets.
• Must be CPR certified, ABC certified, MSDS trained, Serving alcohol with care and have completed brand specific training programs.
• Must perform any other required duties as requested by the General Manager to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
• Immediately handle all guest issues as reasonable and necessary.
• Ensures that all associates are in proper uniform at all times.
• Conduct table touches as necessary, ensuring guests are satisfied with F&B service and product.

Required Skills/Abilities:

• Thorough knowledge of food and beverage costs, controls, sanitation, operation and maintenance of kitchen.
• Must be able to communicate effectively by writing, telephone and personal meeting situations.
• Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary.
• Must be well organized and take initiative.
• Must be outgoing, honest and work well with others.

Education and Experience:

• At least 2 years’ experience in a prior F&B leadership role (Preferred)
• At least 1 year in a prior F&B leadership role in a hotel operation. (Preferred)

Supervisory Responsibilities:

• Responsible for managing all F&B staff
• Ability to lead, direct and work with people.
• Must manage all associates in a firm and fair manner

Physical Requirements:

• Stand/walk on feet for 8+ hours and work in a restrictive space/environment.
• Must be able to work in extremely warm temperatures.
• Must have eyesight enabling vision both near and far.
• Finger dexterity to type, to write, and work on a computer.
• Must speak in a clear, understandable voice and hear at a basic level, and understand English.
• Must be able to bend, stretch arms overhead and lift and/or carry up to 30 pounds.