Restaurant Operations Manager
hace 4 semanas
Are you a seasoned hospitality professional seeking a new challenge? We have an exciting opportunity for a Restaurant Operations Manager at Marriott International, Inc.
About the Role:
The successful candidate will be responsible for managing all aspects of restaurant operations, including staff supervision, inventory management, and customer service. You will work closely with the food and beverage/culinary management team to ensure seamless execution of daily operations.
Key Responsibilities:
- Manage Day-to-Day Operations: Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Facilitate Pre-Meal Briefings: Educate restaurant staff on menu items, ingredients, preparation methods, and unique tastes.
- Maintain Service and Sanitation Standards: Ensure high standards in restaurant, bar/lounge, and room service areas.
- Oversee Booking and Service: Manage restaurant parties, special events, and room service hospitality suites.
Developing and Maintaining Budgets: Manage department's controllable expenses to achieve or exceed budgeted goals. Understand the impact of department's operation on overall property financial goals.
Leading Food and Beverage Team: Establish challenging, realistic, and obtainable goals to guide operation and performance. Utilize interpersonal and communication skills to lead, influence, and encourage others.
Requirements and Qualifications:
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
- OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.
Skills and Knowledge:
- Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services.
- Economics and Accounting: Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting, and scheduling.
- Analytical/Critical Thinking: Ability to gather and organize information using a logical and systematic process.
- Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
- Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Applied Business Knowledge: Understanding market dynamics, enterprise-level objectives, and important aspects of the company's business.
- Food Production and Presentation: Knowledge of techniques and equipment for preparing and presenting food products.
Salary: $80,000 - $120,000 per year, depending on experience and qualifications. The salary range is based on industry standards and takes into account the cost of living in Mexico City, Mexico.
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