Margaux Restaurant Manager - Full Time

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

This is a full-time position with varying hours between 1st and 2nd shift. Weekends and holiday availability are required. 

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

 

SUMMARY:

The Margaux Restaurant Manager is responsible for fulfilling the daily operations of the restaurant including guest service, associate engagement, and maintaining front and back of house operations to meet and exceed standards. This manager must follow the expectations of the JW Marriott Grand Rapids and that of Marriott Quality Assurance Standards along with guest service standards. The Margaux Restaurant Manager is responsible for creating a teamwork environment and produce quality service to each guest.

 

ESSENTIAL FUNCTIONS:

• Plan and manage the restaurant, bar, and private dining as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
• Position is responsible for the short-term planning and daily operations of the restaurant, semi-private dining and six.one.six lounge. Recommends promotional ideas and controls the budgets for various areas.
• Manage the human resources in the restaurant in order to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination appropriate.
• Implement company programs and manage the operations of the restaurant as required to ensure compliance with SOPs, safety regulation and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest.
• Forecast, implement, monitor, control and report on the restaurant budgets and its 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.
• Respond to customer trends, needs issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Maintain 4 Diamond service standards and expectations.
• Responsible for the food and beverage service operation. Also responsible for assisting in the financial success of the hotel restaurant.
• Implement in the initial training of all personnel ensuring all company policies, procedures, service standards, P.O.S. operations and assigned duties are performed correctly and efficiently.
• Hold daily pre-shift meetings with the service staff to review specials, occupancy, banquet events, any large group or special groups of interest dining in the dining room, service issues of the day and any other information important to the restaurant.
• Maintain a positive and professional rapport with all staff and customers.
• Manage the service of the restaurant that includes managing the servers and the food runners, so they maintain the sequence of service.
• Work closely with the chef to ensure a high quality of food presentation and that the timing of the food is in a timely manner.
• Ensure prompt accurate service with anticipation and compliance of all guests’ needs.
• Responsible for attending meetings that may include Group Review Meetings, Pre-Conference meetings and F&B meetings.
• Promote a positive work environment.
• Assist in continuing service training for all staff and conduct monthly departmental meetings.
• Responsible for selling the private dining rooms which will feature regional cuisine that employs indigenous and cultivated local ingredients and draws inspiration from the modern farmer’s market. The private dining room will be available for a business or social gathering.
• Comprehensive knowledge of wine and spirits are required.
• Candidates should possess a hands-on management style with