Restaurant Manager Seasonal Temporary

Just a few turns from the Seattle-Tacoma International Airport, The Seattle Airport Marriott Hotel offers complimentary on-site employee parking, daily employee meals, and comprehensive benefits. With great F&B outlets and over 23,000 square feet of event space, ideal for meetings and special occasions near Sea-Tac, this hotel is constantly performing and attracting high business volumes. Come join our F&B team!

Job Overview: To coordinate the activities of the outlet's staff to deliver quality product and to service to restaurant customers.

Compensation: $67,724.80-$90,0000/annually.

Responsibilities and Duties:

• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.

• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.

• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

• Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.

• Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.

• Ensure maintenance of equipment by calling for repairs and training staff on proper use.

• Conduct competitive research and report trends and recommendations.

• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.

• Provide clean and safe environment by assigning and assisting with cleaning.

• Perform other related duties as assigned.

Specific Job Knowledge and Skills:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

• Considerable skill in math including determining percentages.

• Ability to walk, stand, and/or bend continuously to perform essential job functions.

• Ability to move up to 600 lbs. with wheeled assistance.

• Ability to lift up to 70 lbs. and to lift lighter objects overhead.

• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and collect accurate information and to resolve problems.

• Ability to work under pressure and deal with stressful situations during busy periods.

Other Expectations:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.

• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.

• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

• Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.

• Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Hotel Specific:

Working Conditions:

Environmental Conditions:

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

Qualifications:

Education:

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities. College degree is preferred.

Experience:

Food & Beverage supervisory experience required; two years preferred.

Licenses or certificates:

Food Service Sanitation certification required.

Food Handlers certification required.

CPR certification preferred.

Grooming:

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Other:

Additional language ability preferred.

Seasonal Temporary/No Benefits

Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law Poster, and its supplement are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf)

Spire Hospitality participates in E-Verify*