• Marriott Syracuse Hotel
  • $39,570.00 -62,650.00/year*
  • Syracuse , NY
  • Hospitality - Food Services
  • Full-Time
  • 601-77 S Warren St

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Marriott Syracuse Downtown seeks an experienced restaurant manager to plan and manage Eleven Waters and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate and franchise policies and procedures, and federal, state and local regulations while meetingexceeding financial goals.

ESSENTIAL JOB FUNCTIONS 1) Interview, hire, train, and recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate. 2) Implement company programs and manage the operations of the restaurant and any other food and beverage outlets as required to ensure compliance with Standard Operating Procedures (SOPs) and Local Standard Operating Procedures (LSOP), safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to guest(s). 3) Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. 4) Practice fiscal responsibility in scheduling, planning and purchasing. 5) Meet or exceed all fiscal departmental goals. 6) Abide by all Federal, State and Corporate requirements pertaining to serving alcoholic beverages. 7) Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 8) Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in-house guests and a larger share of the local market. 9) Ensure beverage offerings are fresh, seasonal and cutting edge. 10) Monitor and control the maintenancesanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 11) Comply with attendance rules and be able to work on a regular basis. 12) Perform any other job-related duties as assigned.

Two to Five years Management Experience

Must have experience in fine dining.

Degree in Hospitality, Food Service or related preferred

Experience in Food Outlet opening and development a plus.

Associated topics: assistant restaurant manager, back end, backend, day manager, deli manager, frontend, night manager, operations manager, produce manager, store manager

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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