The Charlotte Marriott Executive Park Hotel is located minutes from uptown Charlotte. The hotel and its staff provide a warm and welcoming setting for all of its guest. It is a great opportunity to begin a career or enhance the skills already possessed. We are dedicated to delivering memorable moments and Southern Hospitality with a twist. Our quality service, commitment and pride show in all we do "The" Charlotte Marriott keeping Carolina on your mind!
Plan and manage the Restaurant(s), Room Service, Lounge(s), and assist with Banquet operations in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short-term planning and managing the operations of the Restaurant(s), Room Service, and Lounge(s). Recommends promotional ideas and procedurual changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Train and assist outlet assistant managers and supervisors with management of human resources in the various outlets in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
Implement company programs (franchise) and manage the operations of the restaurant(s), room service and lounge(s) to ensure compliance with SOPs, safety regulations and all other federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to guests.
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.
Create, recommend and manage the implementation of promotions, displays, buffet presentations and other ideas
within corporate guidelines to capture more in house guests and a larger share of the local market.
Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance
future sales prospects.
Monitor and control the maintenance/sanitation of the various outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.
Execute and promote accident prevention to minimize occurrences of accidents.
May assume the responsibilities of the Director of Food & Beverage in his/her absence.
Perform special projects & other responsibilities as assigned. Participate in task forces and committees as required.
Forty to fifty hours over a five day period.
One to fifty employees.
Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.
This includes experiential knowledge required for management of people, complex problems and food and beverage management.
Ability to analyze activities or information and arrive at logical conclusions.
Requires supervisory/management communication skills.
Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room
turns, restaurant bussing, etc.).
Bending/Kneeling - As directed by above business demands.
Physical ability to supervise on-floor activities required 60% of work day.
No continuous standing required.
Climbing Stairs - up to 20 steps 20% of work day.
No driving required.
Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and
Excellent vision for administrative responsibilities (i.e. forecast, purchase orders, budget review and invoice
Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.
Four year college degree or equivalent education/experience.
Four to five years of employment in a related position with this company or other organization(s).
Various business equipment in order to perform administrative respoinsibilities.
Inside 90% of work day.
Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in-coolers, temperatures ranging as low as 30 degrees.
Chemicals/Agents - Limited access in the course of supervising the sanitation of the operation
Employees are held accountable for all duties of job -
We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
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