Marriott Careers

Franchised Restaurant Manager

Lincolnshire, Illinois
Food and Beverage & Culinary


Job Description

Check out pictures from associates at this location, and some videos too!

Posting Date Jul 16, 2018
Job Number 18001ZFO
Job Category Food and Beverage & Culinary
Location Lincolnshire Marriott Resort, Lincolnshire, Illinois VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

 

Please apply via e-mail : rachel.nerby@chicagomarriottlincolnshire.com


Additional Information: This hotel is owned and operated by an independent franchisee, Bricton Group, Inc. (The). The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

 

Job Description


PURPOSE AND PERFORMANCE GOALS


The Restaurant Managers main goal is to promote and ensure guest satisfaction, achieved through their ability to develop and maintain a strong team environment, placing emphasis on employee satisfaction and delivery of prompt, courteous, correct service.  Responsible for revenue maximization and control of expenses for the restaurant and lounge departments in the hotel. 


ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Assume responsibility of daily operation of restaurant and lounge outlets.
  • Assist in identifying and implementing a successful marketing plan for assigned outlets. 
  • Manage the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate. 
  • Weekly preparation of schedules for all dining room, room service, and lounge employees. 
  • Participates in discipline specific meetings ie: department head, group pick up, menu review.  Participates in other internal and external meetings at the direction of Executive Chef & Bev Director ie: revenue management, financial statement etc.

SUPERVISORY RESPONSIBILITIES


Provides supervision to all Restaurant & Lounge team; carries out supervisory responsibilities in accordance with company policies and applicable laws.  Responsibilities include assisting with interviewing, hiring and training employees, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems; maintain a continuous open door policy to answer team member questions needing immediate attention.

  • Manage the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.
  • Maintains a continuous open door policy to answer team member questions needing immediate attention.

Job Requirements


QUALIFICATIONS

  • Ability to manage and direct staff.  
  • Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines. 
  • Ability to operate independently and with a high degree of autonomy requiring excellent time management skills and self-motivation.  
  • Hotel product and industry knowledge, i.e., staffing, operations, safety, security, structural, terminology, fire, police and health codes, hotel policies, city ordinances.  
  • Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Microsoft Word, Excel, Outlook, and Micros. 
  • Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, general correspondence and similar written materials.  
  • Interpersonal skills to provide overall guest satisfaction.  
  • Ability to work under pressure and deal with stressful situations during busy periods. 

EDUCATION AND/OR EXPERIENCE

  • Minimum of two years of college level courses with an emphasis on business or related area required. At least three years of experience at a supervisor/manager level in guest contact areas of the hospitality industry is required. Hotel experience preferred. Minimum two years previous serving experience is required.

LANGUAGE SKILLS

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

  • Ability to calculate figures and amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

  • Must be able to make appropriate judgments regarding the solving of practical problems and deal with a variety of concrete and abstract variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.  

CERTIFICATES, LICENSES, REGISTRATIONS 

  • TIPS  Beverage Alcohol Seller and Server certificate
  • Illinois Food Handlers Certification

HOURS


Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.)

 

This company is an equal opportunity employer.

 

 

 

 

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