ph3Additional Information /h3 pJob Number /p pJob Category Food and Beverage Culinary /p pLocation Via Caio Duilio 3, Resistente dei Marmi, Lucca, Italy, 55042VIEW ON MAP /p pSchedule Full Time /p pLocated Remotely? N /p pPosition Type Management /p pPay Range: Annual Gross Salary (RAL): €35.000 - €40.000 /p h3Job Summary /h3 pPlays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily 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. Determines training needed to accomplish goals, then implements plan. /p h3CANDIDATE PROFILE /h3 h3Education And Experience /h3 ulliH High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. /li /ul pOR /p ulli2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. /li /ul h3CORE WORK ACTIVITIES /h3 h3Taking an Entrepreneurial Approach to Driving the Restaurant Business /h3 ulliUnderstands financial opportunities by surveying restaurant demand. /li liPartners with key individuals in the local community to assess opportunities. /li liIdentifies and analyzes competitors. /li liControls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action. /li liApplies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues. /li /ul h3Leading Significant Marketing/Public Relations/Media Activities /h3 ulliOversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable. /li liSupports on-site/off-site public relations opportunities to promote the restaurant. /li liCreates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies. /li liServes as the primary point of contact for restaurant events. /li liParticipates in local networking activities, which are often off-property, in support of the restaurant. /li /ul h3Managing Day-to-Day Restaurant Operations /h3 ulliSupervises and manages employees. /li liUnderstands employee positions well enough to perform duties in employees' absence. /li liMaintains service and sanitation standards in restaurant, bar/lounge and room service areas. /li liConducts daily "taste panels" to educate, drive sales and create sales goals. /li liMonitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc. /li liMonitors compliance with all applicable laws and regulations. /li liMonitors adherence to liquor control policies and procedures. /li liMaintains and monitors all collateral,



menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear. /li liMonitors alcohol beverage service for compliance with local laws. /li liMonitors compliance with all food beverage policies, standards and procedures, including food handling and sanitation standards. /li liAssists servers and hosts on the floor during meal periods and high demand times. /li liAdvocates sound financial/business decision making. /li liManages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis. /li liRecognizes good quality products and presentations. /li liSupervises daily shift operations in absence of Assistant Restaurant Manager. /li liOversees the financial aspects of the department including purchasing and payment of invoices. /li /ul h3Fostering an Environment that Creates Exciting and Memorable Guest Experiences /h3 ulliProvides services that are above and beyond for customer satisfaction and retention. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /li liDisplays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. /li liEmpowers employees to provide excellent customer service. /li liActs as the guest service role model for the restaurants.. /li liAddresses guest problems and complaints. /li liMeets 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. /li liVerifies corrective action is taken to continuously improve service results. /li liManages 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). /li liIncorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. /li /ul h3Managing and Conducting Human Resource and Talent Management Activities /h3 ulliActively participates in the hiring process to identify the right talent to support the outlet's concept. /li liProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /li liIdentifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. /li liFacilitates the fair and equal treatment of employees. /li liStrives to improve employee retention. /li liMonitors employee attendance of on-going training to understand guest expectations. /li liSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. /li liStrives to improve service performance.



/li liEncourages recognition of employees across areas of responsibility. /li liEstablishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team. /li liEstablishes guidelines so employees understand expectations and the work. /li liUtilizes interpersonal and communication skills to lead, influence, and encourage others. /li liDemonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /li liDevelops specific goals and plans to prioritize, organize, and accomplish own work. /li liMonitors and maintains the productivity level of employees. /li liProvides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. /li liManages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives. /li liProvides work-related training, supervising, follow-up and hands-on management. /li /ul h3Additional Responsibilities /h3 ulliMaintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices. /li liProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. /li liAnalyzes information and evaluates results to choose the best solution and solve problems. /li /ul pAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. /p pAutograph Collection es un grupo de hoteles independientes de 4 y 5 estrellas que aumenta cada día, en el que todos ofrecen experiencias únicas y memorables. Cada hotel se elige cuidadosamente por su calidad, originalidad, carácter atrevido y la habilidad de ofrecer al viajero moderno una amplia variedad de experiencias únicas adaptadas a su estilo personal y sus ganas de aventuras. Todos los hoteles Autograph Collection pretender atraer al Individualista, el cliente objetivo de la marca. El Individualista es alguien que usa los viajes como oportunidad para añadir experiencias a su historia personal; en esencia, selecciona nuestros hoteles él mismo, tanto para los viajes personales como de negocios, porque son mucho más que un lugar para descansar. Al unirte a Autograph Collection, te unes a una cartera de marcas con Marriott International. bEstarás /b donde puedes llevar a cabo tu mejor trabajo, bcomenzarás /b a cumplir tu propósito, bformarás parte /b de un increíble equipo mundial y bte convertirás /b en tu mejor versión. /p /p #J-18808-Ljbffr

📌 Restaurant Manager (Forte dei Marmi)
🏢 Autograph Collection
📍 Forte dei Marmi