Matador Room Restaurant - Assistant General Manager

Job description

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. Our hotels are stunning microcosms of the world's top cities, featuring the finest in dining, entertainment, nightlife, and service to create an enchanting experience that makes your spirit soar!

But to create this magical experience, we need you.

EDITION is hiring warm, out-going, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today.

Desired profile

Qualifications :

JOB SUMMARY


Supervises daily Fine Dining restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education and Experience

·  High school diploma or GED; 5 years 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; 3 years experience in the food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES


Managing Day-to-Day Operations
·  Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
·  Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
·  Monitors alcohol beverage service in compliance with local laws.
·  Order and purchase equipment and supplies.
·  Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team
·  Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
·  Encourages and builds mutual trust, respect, and cooperation among team members.
·  Serves as a role model to demonstrate appropriate behaviors.
·  Develops business goals and creates appropriate development plans based on their individual strengths, development needs, career aspirations and abilities.
·  Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
·  Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
·  Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
·  Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
·  Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
·  Establishes challenging, realistic and obtainable goals to guide operation and performance.
·  Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Ensuring Exceptional Customer Service

·  Provides services that are above and beyond for customer satisfaction and retention.
·  Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
·  Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
·  Empowers employees to provide excellent customer service.
·  Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
·  Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
·  Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
·  Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
·  Reviews findings from comment cards and guest satisfaction results with employees to develop appropriate corrective action.
·  Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
·  Strives to improve service performance.

Managing and Conducting Human Resource Activities

·  Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
·  Administers the performance appraisal process for direct report managers.
·  Conducts hourly employee performance appraisals according to Standard Operating Procedures.
·  Communicates performance expectations in accordance with job descriptions for each position.
·  Ensures employees are treated fairly and equitably. Strives to improve employee retention.
·  Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
·  Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
·  Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
·  Manages beverage purchasing and control procedures and ensures staff is trained accordingly.
·  Observes service behaviors of employees and provides feedback to individuals and or managers.

Additional Responsibilities

·  Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
·  Analyzes information and evaluating results to choose the best solution and solve problems.
·  Informs and/or updates peers and subordinates on relevant information in a timely manner.
·  Works with the Chef and restaurant managers to develop promotions, food and wine pairings, menu items and presentations.

MANAGEMENT COMPETENCIES
Leadership
·  Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
·  Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
·  Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
·  Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution
·  Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
·  Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
·  Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
Building Relationships
·  Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
·  Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.
·  Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
·  Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
·  Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
·  Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
·  Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
·  Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
·  Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
·  Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
·  Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
·  Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
·  Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
·  Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
·  Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
·  Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.