Location: Brizo Restaurant/ Courtyard Residence Inn by Marriott – Marina del Rey, CA

POSITION SUMMARY
Brizo Restaurant in Marina del Rey is currently accepting resumes for a Restaurant Manager of F&B, top requirement with high volume of F&B over 5 Million in Revenues in prior Restaurants. Required to work on the floors at all times.

The Restaurant Manager of F&B will be given the opportunity work with the Chef to create and design a regionally inspired fresh beverage menu to enhance our extensive beverage program catering to the enlightened Marina del Rey market. This prolific project will have an immense impact on the food and beverage culture in the Marina exhibiting the culinary talents of the Executive Chef and the Restaurant team. The position will be responsible beverage service for main dining seating 200 guest, our coffee shop offering locally sourced pastries as well as over 250 guests seating at The Terrace Deck offering al fresco food and beverage options overseeing the Marina. The Restaurant Manager of F&B will be the driver for maximizing financial performance in all food & beverage outlets, including purchasing, hiring, training, development and menu costing. Responsibilities will include supervision of all beverage areas to ensure high quality products and presentations while achieving all sanitation and food safety standards. This highly anticipated opening is set for early fall with the Brizo restaurant serving the Marian del Ray Market and the guests of the two connecting Marriott hotels.
KEY DUTIES & RESPONSIBILITIES

• Leads & develops Beverage team.

• Provides direction and leadership for all day-to-day operations.

• Performs duties in team members absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• 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.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors 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, ensuring the quality, standards and meeting 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.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Payroll Duties

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

SKILLS, KNOWLEDGE & ABILITIES· High school diploma or GED; 6 years’ experience in leading culinary, food and beverage, or related professional area.· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.*2/4-years of High Volume F&B over 5 Million in Revenues, is required· Legally able to serve alcohol· Willing to work nights and weekends· Physically able to wipe down table tops, chairs, and booths; able to pick up debris from floor; able to carry 30 or more pounds; able to push vacuum or mop· Physically able to stand and move during the length of shift; able to bend and kneel through shift· Background check is required. Able to perform basic mathematics· Experience with developing constructive working and interpersonal relationships with colleagues and customers· 5-8 years of experience with cash register and any ordering information system· Critical thinker and problem-solving skills· Good time-management skills· Active listening· COVID-19 considerations: Following all safety requirements under Marriott, Hardage Hospitality, State, Federal & Local laws & required safety practices. Education, Experience, and Licensing Requirements:

• High school diploma or GED
• 3-5 years server experience
• 2/4-years of High Volume F&B over 5 Million in Revenues, is required

• Food Handlers Card & TIPS Certification (Required)
• POS (Micros) Required

PHYSICAL REQUIREMENTS· Able to work a varied schedule including nights and weekends as needed· Ability to sit for extended periods of time (maximum 5 hours at a time, 10 total/day)· Ability to work on a computer for extended of time (maximum 5 hours at a time, 10 hours in total/day)· Ability to stand and walk for extended periods of time (maximum 5 hours at a time, 10 hours in total)· Ability to drive a car in a variety of traffic and weather conditions· Ability to speak and hear on a phone within a shared workspace· Ability to lift or carry up to 30 pounds

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Weekend availability

Experience:

• Hotel Restaurant: 2 years (Required)
• Leadership Experience: 4 years (Required)

Work Location: One location

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