Restaurant Operations Manager
hace 1 semana
We are seeking a highly skilled Restaurant Operations Manager to join our team at Marriott International, Inc. As a key member of our food and beverage team, you will be responsible for managing all restaurant operations and staff on a daily basis.
Key Responsibilities- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Facilitate pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
- Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
- Order and purchase equipment and supplies.
- Oversee the booking and manage service of restaurant parties, special events, and room service hospitality suites.
- High school diploma or GED; 6 years of experience in the 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 of experience in the food and beverage, culinary, event management, or related professional area.
- 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: The 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.
- Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
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