Director of Restaurants

Long Beach, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $79,000.00 - $111,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee stock purchase plan

Life insurance

Group disability insurance

Travel Discounts

Adoption assistance

Paid parental leave

Health savings account

flexible spending accounts

Tuition Assistance

Pre-tax commuter benefits

Job Description

Marriott International is a globally recognized leader in the hospitality industry, known for its commitment to exceptional guest service and innovative hotel experiences. As one of the world's leading hotel companies, Marriott offers a diverse portfolio of brands including the luxury JW Marriott, known for its distinctive properties located in gateway cities and resort destinations worldwide. Marriott's legacy is rooted in a culture that values associate well-being, career development, and an inclusive environment where unique talents and backgrounds are celebrated. Joining Marriott means becoming part of a global community dedicated to delivering wonderful hospitality and creating memorable experiences for guests of all kinds.

The role of the Restaurant Manager at Marriott is a dynamic position responsible for managing daily operations across multiple food and beverage outlets including restaurants, bars, and room service. As a department head, this role demands leadership and collaboration with the culinary and food and beverage management teams to ensure operational excellence and high guest satisfaction. The Restaurant Manager plays a critical role in driving the financial performance of the outlets by overseeing budgets, controlling expenses, and exploring new business opportunities to improve profitability.

This position requires a blend of strategic thinking and hands-on management. Responsibilities include ensuring compliance with food safety and liquor laws, maintaining high standards of service and sanitation, managing staff performance, and fostering a positive work environment. The Restaurant Manager also takes a proactive approach to customer service by engaging with guests for feedback and continuously seeking ways to enhance the guest experience. Development and mentoring of team members are key components, promoting professional growth and a culture of excellence. With a salary range from $79,000 to $111,000 annually, the role also offers a comprehensive benefits package including health care, retirement plans, paid time off, and various employee incentives. This position is ideal for professionals passionate about hospitality, eager to lead a motivated team in a fast-paced luxury hotel environment, and committed to Marriott's standard of 'Wonderful Hospitality. Always.'

Job Requirements

High school diploma or GED
6 years experience in food and beverage, culinary, event management or related professional area
or 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or related major
4 years experience in related professional area
strong knowledge of customer service principles
understanding of economic and accounting principles
demonstrated analytical and critical thinking abilities
experience managing financial and material resources
knowledge of food production and sanitation
management experience
excellent communication and leadership skills
ability to handle guest interactions and resolve complaints effectively

Job Qualifications

High school diploma or GED with 6 years of experience in food and beverage, culinary, event management or related field
or 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or related major with 4 years of relevant experience
knowledge of customer and personal service principles
understanding of economics and accounting including P&L statements and budgeting
strong analytical and critical thinking skills
experience managing financial resources
proficient in business and management principles such as strategic planning and resource coordination
knowledge of food production, presentation, and sanitation standards
ability to manage material resources
excellent interpersonal and communication skills
leadership capability to inspire and develop teams

Job Duties

Manage all restaurant operations and staff on a daily basis
collaborate with food and beverage and culinary teams to execute operational strategies
estimate and manage food, liquor, wine, and beverage consumption for purchasing
facilitate pre-meal briefings to educate staff on menu and service standards
maintain service, sanitation, and liquor compliance standards
oversee booking and service of events and room service hospitality suites
manage departmental budgets and controllable expenses to meet financial goals
lead and motivate the food and beverage team by setting goals and fostering cooperation
serve as a role model for excellent customer service and hospitality
conduct coaching, mentoring, and performance evaluations for team members
ensure cash and liquor control procedures are followed
respond effectively to guest complaints and feedback
communicate and implement food safety and labor regulations
recruit and hire qualified staff
participate in departmental meetings focusing on guest satisfaction and operational improvements