Restaurant Manager - Casa Brera

• oversee restaurant operations.
• lead the restaurant team
• Apply Brand Standards and company guidelines.
• Ensure guest satisfaction

• This is a full-time position, 5 days a week with 2 days off.
• The starting date is as soon as possible.

• Supervises and manages employees and all day-to-day operations of the hotel outlet.
• Understands employee positions well enough to perform duties in employees' absence.
• Maintains HACCP standards compliance
• Reviews staffing and schedules with the outlet supervisors to ensure that guest service, operational needs and financial objectives are met.
• Support the management in planning, organizing, and promoting events on-property.
• Be responsible for stock control, inventory, orders and stockrooms operations in conjunction with the Purchasing department.

• 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 in line with Marriott and brand values.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills in line With Marriott.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensure and maintain the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands-on management.
• Ensure compliance with all applicable laws and regulations.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws.

• 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.
• Manages day-to-day operations, ensures the quality, standards, and meets the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants, sets out a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints and record them into the property internal system.
• 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.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manages service delivery in outlet 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).

• Provides guidance and direction to associates, including setting performance standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive on-going training to understand guest expectations.
• 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.
• Ensure recognition is taking place across areas of responsibility.

• Provides information to supervisors, co-workers, and associates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in F&B in the absence of F&B Outlets Manager.
• Oversees the financial aspects of the department including purchasing and payment of invoices using the company internal system.

• Experience managing daily F&B operations in upscale or luxury hospitality.
• Proven ability to motivate, coach, and engage teams to deliver high performance and service excellence.
• Comfortable working cross-functionally and supporting departmental goals.
• Fluent English and Italian.
• Can-do attitude and willing to go the extra-mile.
• Solid experience in managing and training teams.
• Knowledge of HACCP policies and procedures.
• Ability to plan, organize, and promote small to medium size events.
• A warm, people-oriented demeanor and a team-player attitude.

• Become part of Marriott International, the largest hospitality brand in the world- this means national and internal promotion opportunities for the right candidates. The sky is your limit here.
• World class training and development programs tailored to enhancing your skills and help you grow within the Marriott family.
• Discounted room nights, meals, and spa access in more than 9,000 hotels worldwide-because your wellbeing means so much.
• Discounts for your friends and family.
• 5euros breakfast when staying at any of our European hotels.
• Performance and Recognition programs.
• Wellness and sustainability initiatives.

Marriott