Restaurant Manager Graffito

An inspiring career awaits you!  The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!

Grand Performers may enjoy a range of benefits, including:

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

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.

• 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.

• Excellent leadership skills 
• Ability to perform all tasks for each position in FOH F&B
• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
• Ability to remain calm and well organized under pressure while working quickly.
• Ability to prioritize and maintain multiple tasks at a time.
• Keeps emotions under control.
• Excellent time management skills. 
• Strong verbal and written skills 
• Strong organizational skills with attention to detail.
• Ability to properly operate the telephone and all software used for the POS system.
• Strong math skills.
• Thorough knowledge of Food and Wine, as well as Beer, liquor, and mixed drinks.
• Must demonstrate accuracy and thoroughness.
• Knowledge of elementary financial controls
• Ability to respond promptly to customer needs.
• Ability to communicate effectively with guests and Grand Performers
• Must speak clearly and persuasively in positive or negative situations.
• Proficient in Micros POS system
• Proficient in Open Table reservation system
• Computer savvy (MS Office suite)
• Basic math skills for cash handling; ability to provide change and count bank at end of shift
• Adaptable to a changing work environment.
• Local knowledge of the community (attractions activities, etc.) 
• English language and professional communications skills are required.

• 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

• Supervision of all restaurant, lounge, Café, IRD, and pool serving Grand Performers

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.

• Standing and walking and sitting 
• May be required to lift, reach with hands and arms, use fingers (keyboard, etc.) to handle or feel. 
• Lifting requirements of up to 20 pounds 
• Use of the telephone (hearing & speaking)
• Computer/monitor work.
• Working in the kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)
• Direct contact with guests, managers, and employees. 
• Occasional environmental exposures to cold, heat, and water.