Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,000.00 - $58,300.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k
Paid vacation
free employee parking
Free Meals
Employee Discounts
Training and Development
career advancement
Job Description
The Lincoln Marriott Cornhusker Hotel is a distinguished hospitality establishment located in the heart of downtown Lincoln, Nebraska. With a proud history spanning nearly 90 years, this iconic hotel has been a cornerstone of Nebraska's capital city, setting a high standard for hospitality excellence and service. Part of the Milwaukee-based Marcus Hotels & Resorts portfolio, the Lincoln Marriott Cornhusker Hotel is renowned not only for its rich heritage but also for its modern and inspiring atmosphere. The property is celebrated as a place where guests come to connect, celebrate, and find inspiration, consistently delivering magical experiences through its dedicated team.... Show More
Job Requirements
- High school diploma required
- Minimum of three years experience as a department manager in hotel food and beverage or large restaurant or catering operation or minimum of two years experience as an assistant manager in a hotel food and beverage department or high volume full-service restaurant or catering operation
- Knowledge of food and beverage operations preparation techniques beverage operations and wines
- Mathematical skills for inventory control and financial tracking
- Familiarity with Microsoft Word Excel PowerPoint Outlook and touch screen POS systems
- Ability to multitask efficiently
- Dependability and reliability with flexible schedule including days evenings weekends holidays
- Strong attention to detail
- Effective guest and employee concern resolution skills
- Knowledge of local competition and industry trends
- Excellent communications skills including English proficiency
- Physical ability to stand and move continuously
- Certification in Food Handler Responsible Beverage Service and ServSafe training
- Hearing and visual capability for emergency observation
- Professional appearance and conduct
- Leadership skills for staff development
Job Qualifications
- High school diploma required advanced degree in hospitality related field preferred
- A minimum of three years experience as a department manager in hotel food and beverage a large restaurant kitchen catering operation or a minimum of two years experience as an assistant manager in a hotel food and beverage department or at a high volume full-service restaurant or catering operation
- Strong knowledge of food and beverage operations preparation techniques beverage operations and wines
- Mathematical abilities to determine and track inventory controls revenue productions and other hotel financial statement
- Knowledge of Microsoft Word Excel PowerPoint helpful Outlook and touch screen POS systems
- Ability to handle multiple tasks quickly and efficiently
- Dependable and reliable to meet the demands of a 24 hour operation with flexibility to work a varied schedule including days evenings weekends holidays and ability to work under pressure
- Attention to detail
- Ability to effectively handle guest and employee concerns in a friendly and positive manner demonstrating empathy and providing proactive solutions
- Demonstrated knowledge of local competition and current industry trends
- Excellent interpersonal listening and communication skills including ability to read write speak and understand English language
- Ability to stand and move throughout continuously to perform essential job functions
- Ability to obtain and maintain active Lancaster County Food Handler and Responsible Beverage Service certification ServSafe Training Certification and any additional training certification requirements
- Hearing and visual ability to observe and detect signs of emergency situations
- Must be able to represent the company in a professional well-groomed and courteous manner
- Ability to develop subordinates to enhance advancement in the hotel and corporation
Job Duties
- Provide active hands-on management across all dining rooms banquet spaces and satellite outlets to ensure brand consistency and service excellence
- Partner closely with the Executive Chef and kitchen teams to monitor food quality portion control and plate presentation assist in BOH workflows during peak periods to ensure efficiency
- Bridge the gap between the kitchen and service staff ensuring clear communication streamlined line-to-table logistics and rapid resolution of operational bottlenecks
- Help with the execution of large-scale events overseeing the transition from kitchen preparation to banquet service and final breakdown
- Analyze P&L performance for all outlets with a focus on labor optimization food and beverage cost control and maximizing revenue across different venue types
- Train and mentor a versatile workforce capable of operating in various environments from concierge and casual outlets to high-volume banquet settings
- Visually monitor all kitchen and service areas to ensure 100 percent compliance with health safety and sanitation standards
- Collaborate with culinary leadership on menu engineering and merchandising that reflects the unique needs of each specific outlet or event space
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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