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 time
free employee parking
FREE MEALS during shifts
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
The Lincoln Marriott Cornhusker Hotel is a prestigious, historic hotel located in downtown Lincoln, Nebraska. It has been a landmark of hospitality for nearly 90 years, serving as a premier destination for guests looking to connect, celebrate, and be inspired. Owned and operated by Marcus Hotels & Resorts, a division of The Marcus Corporation, the hotel prides itself on delivering exceptional guest experiences through dedicated service and attention to detail. Marcus Hotels & Resorts is renowned for its 60-year legacy of operational and service excellence, managing a portfolio of unique properties characterized by distinctive style and character throughout the United... 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 hotel food and beverage department or high volume, full-service restaurant or catering operation
- Strong knowledge of food and beverage operations
- Mathematical abilities for inventory and financial tracking
- Knowledge of Microsoft Office and POS systems
- Ability to handle multiple tasks efficiently
- Dependable with flexible schedule for 24-hour operation
- Attention to detail
- Ability to handle guest and employee concerns positively
- Knowledge of local competition and industry trends
- Excellent communication skills in English
- Ability to stand and move continuously
- Ability to obtain Lancaster County Food Handler and Responsible Beverage Service certifications, ServSafe Training Certification
- Hearing and visual ability for emergency observation
- Professional appearance and demeanor
- Ability to develop subordinates
Job Qualifications
- High school diploma required, advanced degree in hospitality related field preferred
- Minimum of three years experience as a department manager in hotel food and beverage or 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 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 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 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
- Demonstrated knowledge of local competition and current industry trends
- Excellent interpersonal, listening and communication skills including the ability to read, write, speak, and understand English
- Ability to stand and move throughout to perform essential job functions
- Ability to obtain and maintain active Lancaster County Food Handler and Responsible Beverage Service certifications and ServSafe Training Certification
- Hearing and visual ability to observe and detect signs of emergency situations
- Ability to represent the company professionally and courteously
- 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, 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
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