Restaurant Complex Manager - Franchised

Additional Information: This hotel is owned and operated by an independent franchisee, Bricton Group, Inc. (The). The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

The Marriott Airport opened two years ago and is leading the market in all aspects for Occupancy, ADR and Revpar.  The property has 367 rooms with 15,000 square feet of meeting space.  We are looking for new leadership to oversee our F&B Outlets.  If you are ready to bring out your creative self when it come to Bar Mixology, driving F&B Revenue and supporting San Antonio's focus for a culinary destination then you are ready to be part of our  passionate team to drive Guest Satisfaction and Hotel Results.  The Restaurant Complex Manager will oversee our distinctive and authentic Restaurant and Bar called Agave 210 Eat, Drink, Salude, our Agave 210 Market and our Mclub that can serve over a 100+ high level Elite Members on high occupancy nights.  The position will also oversee the F&B Outlet Manager and will report to our Executive Chef and B.

Please send resume to dcastro@marriottsanantonioairport.com

Provides supervision to all Restaurant & Lounge team; carries out supervisory responsibilities in accordance with company policies and applicable laws.  Responsibilities include assisting with interviewing, hiring and training associates, planning, assigning and directing work, appraising performance, rewarding and disciplining associates, addressing complaints and resolving problems; maintain a continuous open door policy to answer team member questions needing immediate attention.
•    Manage the human resources in the department in order to attract, retain and motivate the associates; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate.
•    Maintains a continuous open door policy to answer team member questions needing immediate attention.

QUALIFICATIONS
•    Ability to manage and direct staff. 
•    Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines. 
•    Ability to operate independently and with a high degree of autonomy requiring excellent time management skills and self-motivation. 
•    Hotel product and industry knowledge, i.e., staffing, operations, safety, security, structural, terminology, fire, police and health codes, hotel policies, city ordinances. 
•    Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Microsoft Word, Excel, Outlook, and Micros. 
•    Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, general correspondence and similar written materials. 
•    Interpersonal skills to provide overall guest satisfaction. 
•    Ability to work under pressure and deal with stressful situations during busy periods.

EDUCATION AND/OR EXPERIENCE
Minimum of two years of college level courses with an emphasis on business or related area required. At least three years of experience at a supervisor/manager level in guest contact areas of the hospitality industry is required. Hotel experience preferred. Minimum two years previous serving experience is required.

LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or associates of organization.

MATHEMATICAL SKILLS
Ability to calculate figures and amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY
Must be able to make appropriate judgments regarding the solving of practical problems and deal with a variety of concrete and abstract variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.  

CERTIFICATES, LICENSES, REGISTRATIONS 
TIPS – TABC Serve Safe Certification
Texas Food Handler’s Card Certification

PHYSICAL DEMANDS
Practice written safety standards and rules at all times.  The physical demands described here are