Restaurant & Bar Manager - Cast Iron Restaurant - West Midlands

Restaurant & Bar Manager - Cast Iron Restaurant - West Midlands

Posting Date Apr 27, 2022
Job Number 22068458
Job Category Food and Beverage & Culinary
Location Forest of Arden Marriott Hotel & Country Club, Maxstoke Lane, Meriden, WARWICKSHIRE, United Kingdom
Brand Marriott Hotels Resorts
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment.

The Forest of Arden Marriott Hotel offers its associates a competitive salary, gym membership, staff meals, car parking and generous global hotel discounts for you, your friends and family. An exciting opportunity is available to start your Marriott journey in our Food & Beverage team at this four star hotel where you can receive long term development and career opportunities. The Forest of Arden is part of an exclusive collection of Marriott country clubs and is located in the heart of the West Midlands, located between Solihull and Coventry with easy access to the M6, M42 and M40, just four miles from Birmingham NEC, Airport and International Train Station. Facilities of the Forest of Arden include our AA rosette-awarded restaurant, Cast Iron Bar and Grill, two golf courses including our championship Arden course, a driving range and the Golf academy.  There is our relaxing Spa with 8 treatment rooms, outdoor tennis courts and a fully equipped fitness centre.

JOB SUMMARY

Manages restaurant operations and staff on a daily basis.  Areas of responsibility may include one Restaurant, Bar/Lounge and Room Service.  Sales volume, number of meals served and complexity of the operation determine level of responsibility.  Depending on level of responsibility, supervises daily restaurant operations; assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.  May function as a department head to direct and work with the food and beverage management team and associates to successfully execute restaurant operations; strive to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility. 

Scope:  This section to be completed ONLY if the position is to be evaluated by Compensation

Outline scope measures if the position is to be evaluated by Compensation because it is either

a new position

              OR

the job function has changed significantly

Scope Measures:

• Size of Unit (Number of Rooms)
• Classification of Unit (AAAA - D)
• Number of Direct Reports
• Titles of Direct Reports
• Number of FTEs
• Annual Projected Revenue, Controllable Expenses and Profit
• Control or Influence of Budget (Y or N)

Business Context

Describe in bullet format, the operational challenges and business issues that the individual in the position will face now and/or in the future.  These challenges could include increasing competition, declining market share, poor financial performance, low associate satisfaction, union activity, property renovation and owner relations.

Candidate Profile

Experience 

• Varies by size and complexity of property
• Food and Beverage "front of the house" management experience with demonstrated leadership

Skills and Knowledge

• Extensive knowledge of Restaurant, Bar/Lounge and Room Service operational procedures
• Knowledge of basic food handling and sanitation standards
• Knowledge of liquor control procedures
• Knowledge of restaurant and room service equipment and routine maintenance needs
• Effective decision making skills
• Strong problem-solving skills
• Strong consensus building skills
• Financial management skills e.g., ability to analyze P&L statements, develop operating budgets, forecasting  and capital expenditure planning
• Ability to acquire and maintain relationships e.g., associates, customers, vendors
• Ability to work well in stressful and high pressure situations
• Effective influence skills
• Knowledge of overall hotel operations as they affect restaurant and related areas
• Good negotiation skills
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Strong communication skills (verbal, listening, writing)
• Strong organization skills
• Ability to use standard software applications and hotel systems including point of sale systems
• Strong analytical skills
• Strong customer and associate relation skills
• Effective conflict management skills
• Effective change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Retail merchandising skills
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)

Education or Certification

• High School Diploma or equivalent required; Bachelor's Degree preferred
• Hospitality Management Degree beneficial

• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness

Leadership Competencies

Attach the Leadership Competencies template that corresponds to the career band for the position.

BUSINESS RESULTS

Balanced Scorecard Results:  Implements strategies and executes activities to drive and continuously improve financial results, guest satisfaction, human capital index and market share.

• Operations:  Directs the operations of the Restaurant, Bar/Lounge and Room Service.  Works with Food & Beverage managers and associates to execute the F&B strategy and focus on meeting or exceeding departmental and hotel goals.  Ensures compliance with Marriott Operating Standards to maintain brand integrity.
• Guest Satisfaction:  Ensures products and or services provided by the restaurant meet or exceed guest expectations and build customer loyalty through product and service excellence.

• Human Resources:  Hires, develops and retains a diverse workforce to deliver excellent products and services.  Creates and sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success.

• Sales and Revenue Management:  Assists in developing the F&B marketing strategy targeting both in-house and external customers.  Maximizes revenue by concentrating on both the average check and number of covers.

• Financial Management:  Develops and manages the department's annual operating budget including capital expenditures to achieve or exceed budget expectations.  Ensures successful performance by effectively managing wages, productivity and expenses in accordance with business demand.

Technical Expertise (Learning and Applying Personal Expertise)

The following are specific responsibilities and contributions critical to the successful performance of the position:

Operations/Property Management 

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Recognizes good quality products and presentations.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
• Ensures staff understands local, state and Federal liquor laws; monitors alcohol beverage service in compliance with local laws.
• Ensures staff is TIPS trained or has completed other approved responsible beverage service training programs.
• Manages beverage purchasing and control procedures and ensures staff is trained accordingly.
• Ensures food, beverage, china, glass and silver inventory levels are kept in accordance to corporate guidelines and storerooms are cleaned and maintained.
• Maintains procedures for food & beverage portion and waste controls.
• In absence of an Assistant Restaurant Manager, may supervise daily shift operations and assist servers and hosts on the floor during meal periods and high demand times.
• Works with the Chef and restaurant managers to develop promotions, food and wine pairings, menu items and presentations.
• Facilitates pre-meal briefings with the Chef and restaurant managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages service delivery in outlets to ensure guest is 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).
• Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Programs the point of sale system.
• Coordinates with the Engineering department and manages an effective restaurant repair and maintenance program.
• Ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Trains managers and associates in accident prevention and ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• Effectively investigates, reports and follows-up on associate and guest accidents.

Guest Satisfaction

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• 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; effectively responds to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service.  Establishes guidelines so associates understand expectations and parameters.  Ensures associates receive on-going training to understand guest expectations.
• Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• 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.
• Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

Human Resources

• Interviews and hires management and hourly associates with the appropriate skills to meet the business needs of the operation.
• Develops, implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate.
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
• Conducts hourly associate performance appraisals according to Standard Operating Procedures.
• Administers the performance appraisal process for direct report managers.  Develops business goals and creates appropriate development plans.  Assists associates based on their individual strengths, development needs, career aspirations and abilities.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Actively solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.  Ensures associates are treated fairly and equitably.  Constantly strives to improve associate retention.  Brings issues to the attention of Human Resources as necessary.
• Manages associate progressive discipline procedures for areas of responsibility.  Ensures hotel policies are administered fairly and consistently.  Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
• Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility.  Maintains an on-going associate recognition program.
• Ensures self and direct report managers attend appropriate core training classes.
• Develops and mentors managers and associates.
• Ensures restaurant associates maintain required alcohol serving certifications.

Sales and Revenue Management

• Implements new concepts and promotions for the Restaurant outlets, Bar/Lounge and Room Service.
• Develops and critiques marketing plan for each outlet.
• Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs. 
• Attends scheduled projection meetings to anticipate long term planning needs.
• Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
• Works with the Chef to manage menu mix by reviewing item sales trends and profit contributions regularly.
• Benchmarks the competition and is aware of competitive promotions and strategies.
• Develops and implements incentive programs for staff to maximize revenue and encourage goal attainment for all areas.
• Monitors actual and projected sales on a daily basis.  Reviews meal period covers, room capture ratios and average check to ensure revenue goals are met or exceeded.  Identifies and addresses opportunities as needed.

Financial Management

• Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking associate time and attendance.  Monitors and manages the payroll function.
• Manages department's controllable expenses to achieve or exceed budgeted goals.
• Participates in the development of department's capital expenditure goals; manages projects as needed.
• Participates in the budgeting process for areas of responsibility.
• Prepares weekly and period end P&L critiques.
• Understands the impact of department's operation on the overall hotel financial goals; educates staff on details as appropriate.
• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service associates.

Other

• Performs other duties as assigned to meet business needs.