From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality : the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown - and start your unstoppable career here.
This position is eligible for full benefits (medical, dental & vision), DailyPay, 401K, paid vacation, tuition reimbursement, free downtown parking, free employee meals, hotel and restaurant discounts and more.
SUMMARY
The Margaux Restaurant Manager is responsible for fulfilling the daily operations of the restaurant including guest service, associate engagement, and maintaining front and back of house operations to meet and exceed standards. This manager must follow the expectations of the JW Marriott Grand Rapids and that of Marriott Quality Assurance Standards along with guest service standards. The Margaux Restaurant Manager is responsible for creating a teamwork environment and produce quality service to each guest.
MAJOR FUNCTIONS
- Plan and manage the restaurant, bar, and private dining as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and federal, state and local regulations while meeting / exceeding financial goals
- Position is responsible for the short-term planning and daily operations of the restaurant, semi-private dining and six.one.six lounge. Recommends promotional ideas and controls the budgets for various areas
- Manage the human resources in the restaurant in order to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination appropriate
- Implement company programs and manage the operations of the restaurant as required to ensure compliance with SOPs, safety regulation and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest
- Forecast, implement, monitor, control and report on the restaurant budgets and its components (labor costs, food costs, beverage costs, supplies, equipment, etc) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service
- Respond to customer trends, needs issues, comments and problems to ensure a quality experience and enhance future sales prospects
- Maintain 4 Diamond service standards and expectations.
MAJOR RESPONSIBILITIES
Responsible for the food and beverage service operation. Also responsible for assisting in the financial success of the hotel restaurantImplement in the initial training of all personnel ensuring all company policies, procedures, service standards, P.O.S. operations and assigned duties are performed correctly and efficientlyHold daily pre-shift meetings with the service staff to review specials, occupancy, banquet events, any large group or special groups of interest dining in the dining room, service issues of the day and any other information important to the restaurantMaintain a positive and professional rapport with all staff and customersManage the service of the restaurant that includes managing the servers and the food runners so they maintain the sequence of serviceWork closely with the chef to ensure a high quality of food presentation and that the timing of the food is in a timely mannerEnsure prompt accurate service with anticipation and compliance of all guests' needsResponsible for attending meetings that may include Group Review Meetings, Pre-Conference meetings and F&B meetingsPromote a positive work environmentAssist in continuing service training for all staff and conduct monthly departmental meetingsResponsible for selling the private dining rooms which will feature regional cuisine that employs indigenous and cultivated local ingredients and draws inspiration from the modern farmer's market. The private dining room will be available for a business or social gatheringComprehensive knowledge of wine and spirits are requiredCandidates should possess a hands on management style with an eye for detail and have strong interpersonal skillsCandidates should have at least 3 years of experience in club or hotel food and beverage operationsWould prefer candidates with college and / or culinary degreesGENERAL DUTIES
Ensure proper and timely service of food and beverages to customers in the restaurant, bar, lounge, conference room and in room diningAssume responsibility for all liquor, beer, wine and soft beverage products, their inventories and purchaseProvide for staff orientation, training and development and teach proper and friendly food and beverage serviceDirect the ongoing management of the dining room and bar assuring the utilization of the cost efficient and cost effect means availableAssure exceptional customer serviceHandle and follow through with customer complaintsMaintain high employee morale, promote staff enthusiasm and teamwork, minimize turnover, assist employees with concerns and support staff in their job functionsMaintain payroll costs and liquor, wine and soft beverage pour costs within budgetAssure departmental compliance and follow all safety policies and procedures to protect staff and guests from accident and injuryMonitoring daily hosting, cashiering, bartending and food serviceCoordinating daily events with the service staffMonitor proper set-up, service, sanitation and clearing of tables in the restaurant and barAssure that proper opening and closing procedure are followedInspect department on a daily basisEnsure that all set-up, break down and cleaning assignments are posted and completedMust have open availability with flexible hours. Must have the ability to work all three meal periods depending on staffing needs as well as holidays.This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectationsPROFILE OF QUALIFICATIONS
Previous F&B Management experienceMust have excellent people skillsMust have excellent communication skillsMust have organizational skillsKnowledgeable in wine serviceKnowledgeable in fine dining service standardsMust have upbeat, positive, can do attitude and possess the ability to lead and motivate peopleAbility to work long hours and varied shifts often in a fast paced environmentPrevious POS use, training and programming helpfulAt minimum, 3 years of management experience requiredHotel experience preferredOur leaders must be chef-driven since the restaurants employ skilled culinary teams trained to execute from-scratch products in high volume. This does not mean the new front of house leader must have prior kitchen experience, but it does imply that anyone joining the company must possess a sincere interest in learning culinary operations. We are committed to serving the finest American cuisine. No compromise.
