Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $45,700.00 - $57,900.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k
Paid vacation
free employee parking
Free Meals
Employee Discounts
Training and Development
Job Description
The Lincoln Marriott Cornhusker Hotel is a distinguished landmark nestled in the heart of downtown Lincoln, Nebraska, boasting a rich history of nearly 90 years. As part of Milwaukee-based Marcus Hotels & Resorts, the hotel has grown to become a benchmark for hospitality in the region. Known for its welcoming atmosphere, the hotel serves as a premier destination where guests come to connect, celebrate, and find inspiration. The property features a wide range of food and beverage outlets, including dining rooms, banquet spaces, and satellite venues, that accommodate everything from casual gatherings to large-scale events. The Lincoln Marriott Cornhusker Hotel... Show More
Job Requirements
- High school diploma required
- Minimum of three years experience as a department manager in hotel food and beverage, a large restaurant, kitchen, 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
- Strong knowledge of food and beverage operations, preparation techniques, beverage operations and wines
- Mathematical skills to track inventory, controls, and financials
- Knowledge of Microsoft Word, Excel, PowerPoint, Outlook and POS systems
- Ability to multitask efficiently
- Dependable and flexible to work varied shifts including days, evenings, weekends, holidays
- Attention to detail
- Effective handling of guest and employee concerns with empathy
- Knowledge of local competition and industry trends
- Excellent communication skills in English
- Physical ability to stand and move continuously
- Certification in Lancaster County Food Handler, Responsible Beverage Service and ServSafe Training
- Hearing and visual abilities to detect emergencies
- Professional appearance and courteous manner
- Ability to develop subordinates for advancement
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, or 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 production, and other hotel financial statements
- Knowledge of Microsoft Word, Excel, PowerPoint, 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 varied schedules including days, evenings, weekends, and holidays
- Attention to detail
- Ability to effectively handle guest and employee concerns in a friendly and positive manner with empathy and proactive solutions
- Demonstrated knowledge of local competition and current industry trends
- Excellent interpersonal, listening, and communication skills including reading, writing, speaking, and understanding English to manage menus, promotions, and communicate with guests
- Ability to stand and move continuously to perform essential job functions
- Ability to obtain and maintain certification such as Lancaster County Food Handler, Responsible Beverage Service certification, and ServSafe Training Certification
- Hearing and visual ability to observe and detect emergency situation signs
- Must be professional, well-groomed, and courteous
- Ability to develop subordinates to support advancement within 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 back of house 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 profit and loss performance for all outlets, focusing 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
You may be also interested in: