Restaurant Manager

About The Ritz-Carlton

The Ritz-Carlton, part of the Marriott International portfolio of brands, is recognized globally for its luxury hospitality. The company operates over 100 award-winning properties worldwide, where its Ladies and Gentlemen are dedicated to creating exceptional guest experiences. The Ritz-Carlton upholds its "Gold Standards," which include the Employee Promise, Credo, and Service Values, guiding daily operations and fostering a culture that drives success.

Role Summary

The Restaurant Manager supervises daily restaurant operations, including bars and room service where applicable. This full-time role involves assisting with menu planning, maintaining sanitation standards, and supporting service staff during peak periods. The manager is responsible for improving guest and employee satisfaction while maximizing financial performance within their areas of responsibility. This position requires 5-10 years of experience.

Key Responsibilities

• Supervise and manage daily operations, including employees, ensuring service and sanitation standards are met across restaurant, bar/lounge, and room service areas.
• Review staffing levels to align with guest service, operational needs, and financial objectives.
• Lead, influence, and encourage team members through effective interpersonal and communication skills, advocating for sound financial and business decisions, and demonstrating honesty and integrity.
• Foster mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Identify developmental needs of staff and provide coaching, mentoring, or other support to enhance knowledge and skills.
• Develop specific goals and plans to prioritize, organize, and accomplish work, ensuring and maintaining employee productivity.
• Provide leadership, vision, and direction to align and prioritize departmental goals efficiently and effectively.
• Ensure compliance with all food and beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management.
• Ensure compliance with all applicable laws and regulations, including food handling, sanitation standards, and local, state, and federal liquor laws.
• Establish and maintain open, collaborative relationships with employees, ensuring similar dynamics within the team, and setting clear expectations.
• Monitor alcohol beverage service in compliance with local laws.
• Deliver exceptional customer service to ensure guest satisfaction and retention, improving service by understanding guest needs and providing guidance and coaching.
• Manage day-to-day operations to ensure quality, standards, and customer expectations are met daily.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Empower employees to provide excellent customer service and act as a guest service role model for the restaurants.
• Handle guest problems and complaints, and meet with guests informally to gather feedback on food and beverage quality, service levels, and overall satisfaction.
• Ensure corrective actions are taken to continuously improve service results, incorporating guest satisfaction into departmental meetings.
• Manage service delivery in outlets from entry to departure, including greeting, order taking, food and beverage delivery, special requests, payment collection, and invitation to return.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identify educational needs, develop formal training programs, and instruct others.
• Ensure employees are treated fairly and equitably, striving to improve employee retention and ensuring ongoing training to meet guest expectations.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.
• Strive to improve service performance and ensure recognition is implemented across areas of responsibility.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose optimal solutions and solve problems.
• Assist servers and hosts on the floor during meal periods and high-demand times.
• Recognize good quality products and presentations.
• Supervise daily shift operations in the absence of an Assistant Restaurant Manager.
• Oversee the financial aspects of the department, including purchasing and invoice payments.

Qualifications and Experience

• High school diploma or GED with 4 years of experience in food and beverage, culinary, or a related professional area.
• Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, combined with 2 years of experience in food and beverage, culinary, or a related professional area.

Work Type

This is a full-time position.

Commitment to Diversity

Marriott International is an equal opportunity employer committed to welcoming all and providing access to opportunity. The company values and celebrates the unique backgrounds of its associates and is committed to non-discrimination on any protected basis, including disability and veteran status.