Restaurant Manager - Rivertop

Marriott International is a globally recognized leader in the hospitality industry, committed to creating exceptional experiences for guests and associates alike. With a diverse portfolio of brands and properties worldwide, Marriott Hotels aim to elevate the art of hospitality by innovating continuously while maintaining the warmth and familiarity that guests cherish. The company emphasizes a culture of inclusion, valuing unique backgrounds and committing to equal opportunities for all. Marriott Hotels uphold the legacy of superior service through a dedicated team that fosters growth, passion, and holistic well-being for its associates. Within Marriott's luxury portfolio, JW Marriott stands out with over 100 exquisite properties in gateway cities and distinctive resorts globally. JW Marriott is dedicated to putting its associates first, believing that associate happiness directly correlates to guest satisfaction. The brand champions associate development, innovation, and genuine service—the hallmark of both the brand and its founder, J. Willard Marriott. Associates at JW Marriott enjoy a collaborative environment that promotes training, recognition, career growth, and personal well-being, referred to as The JW Treatment™.

The role of a Restaurant Manager or Manager in Food & Beverage within Marriott Hotels encompasses a comprehensive scope of responsibilities aimed at ensuring outstanding guest experiences and peak operational performance in restaurants, bars, and room service areas. This management position is tasked with supervising daily restaurant operations, assisting with menu planning, maintaining high sanitation standards, and supporting servers and hosts during busy meal periods. A key focus of the role is to enhance both guest and employee satisfaction continuously while driving financial performance. The manager will oversee staffing levels to balance guest service needs and operational efficiency, ensuring compliance with all food and beverage policies, local and federal regulations, and liquor laws. Leadership skills are pivotal, as the manager must coach, mentor, and motivate the team, fostering an atmosphere of mutual respect, cooperation, and trust.

In addition to managing day-to-day operations, the Restaurant Manager acts as a role model by demonstrating integrity and exemplary behavior, coaching staff to improve skills, and addressing developmental needs. They are responsible for overseeing all legal, sanitation, and service standards to guarantee quality and compliance. The manager also handles guest complaints, striving to exceed guest expectations and maintain exceptional customer service standards. Regular interaction with guests to gather feedback and adjust service delivery is integral to the role, as is managing service delivery from the point of entry to departure to create a welcoming, efficient, and memorable dining experience.

Human resource duties include setting performance standards, monitoring staff performance, creating training programs, and fostering fair treatment and employee retention. The manager utilizes open communication, including an "open door" policy, to address employee concerns and promote a positive work environment. Financial responsibilities involve overseeing department purchasing, invoice payments, and ensuring the financial health of the operation. The manager must be adaptable, stepping in to assist staff during peak times and maintaining operational oversight in the absence of assistant managers.

Applicants for this role typically have a high school diploma or GED with four years of experience in food and beverage or culinary professions, or a two-year degree in Food Service Management or related fields with two years of relevant experience. Strong leadership, excellent customer service orientation, and comprehensive industry knowledge are essential. This is a dynamic role suited for individuals who are passionate about hospitality and committed to upholding Marriott's high standards and delivering Wonderful Hospitality. Always.