SUMMARY/OBJECTIVE

To promote and ensure guest satisfaction, achieved through their ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous and correct service. Accountable for sales and profit in their area.

NOTE:

This position should be considered supervisory in nature. Administrative task should be limited to scheduling with knowledge of the budget progress report. The Manager should be on the floor at all times.

ESSENTIAL RESPONSIBILITIES

Must be on the floor at peak hours (to be determined by General Manager). Act as Host/Hostess during peak dinner hours. Ensure that guests are satisfied by assisting with seating, serving and communication with kitchen and by striving to speak to all guests. Attend to guest needs and promote an atmosphere that is warm and welcoming. Be on floor during the entire meal and ensure adequate coverage. Conduct taste panels and menu classes on a daily basis for restaurant staff. Ensure that only a quality product is being served. Ensure that we are using only quality supplies (i.e., menus, tools, etc.). Develop ideas for new promotions in order to increase sales. Be familiar with current and upcoming Food and Beverage trends. Present ideas to General Manager. Have an eye for detail - all relates to creating a positive experience for guests which, in turn, will increase sales. Ensure all side work is completed on a daily basis. Must conduct inventories and maintain par levels for all equipment and supplies. Must be proficient in the set-up and operation of the Micros system. Must have good working relationships with vendors. Be able to perform the tasks of subordinates in order to cover break and meal periods whenever necessary Implements and maintains effective two-way communication systems which reach all employees. Communicate with all departments with regards to food and beverage topics. Monitor hours and staffing on a daily basis. Ensure departments are adequately staffed at all times and are in line with forecast and budget guidelines. Monitor guest service standards and conduct training where needed. Become fully conversant with food and beverage presentation standards and ensure they are complied with. Uphold maintenance standards in the department and ensure there is a regular cleaning schedule. Must maintain cleaning schedules for dinner area and ensure it is adhered to. Understand and teach empowerment principles to ensure guest satisfaction. File all reports and record incidents as per hotel policy. Prepare all purchase orders and ensure the Department operated within the organization guidelines. Maintain product and service quality standard by conducting ongoing evaluations and investigating complaints. Initiates corrective action. Establish and maintain applicable preventative maintenance program to protect the physical assets of the restaurant. Maintain a safe and sanitary work environment which protects both the assets of the restaurant and the personal safety of employees and customers. Assist in Human Resources procedures with regard to hiring, training and disciplinary action of employees according to Company policy.

General Responsibilities Include:

Actively support the GSS program. Assist in identifying and implanting a successful marketing plan for assigned outlets. Assume responsibility of daily operation of all assigned outlets. Assist in working toward positive financial results. Ensure that scheduling functions are performed accurately and on a timely basis. Ensure in maintaining a highly motivated and well trained staff.

Specific Job Duties Include:

Operations:

Open and close shift in accordance with Manager's checklist in Manager's absence. Initiate guest interaction through seeking and soliciting feedback from guest. Train, maintain and enforce all service standards using records, menus and appropriate reference materials. Properly execute revenue and check control procedures on shift. Handle daily associate relations (i.e., scheduling, time adjustments, etc.). Maintain a safe and sanitary work environments for all associates and guests. Gather and implement all proper tools for running shift (i.e., schedules, floor plans, reservations and checks). Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise. During shift, ensure that guest is satisfied by assisting with serving, seating, and communication with kitchen and by striving to speak all guests. Be on the floor during the entire mean and ensure adequate coverage. Conduct taste panels and menu classes on a daily basis for restaurant staff. Ensure that only a quality product is being served. Monitor hours and staffing on a daily basis for outlets, with accurate scheduling in line with forecast and budget guidelines. Ensure all side work is completed on a daily basis. Assist any associate in their job performance when required to ensure guest satisfaction. Understand and teach empowerment principle to ensure guest satisfaction.

Human Resources:

Implement an effective training program for new and current associates using use records, menus and appropriate reference manuals. Encourage problem solving by associates through proper training and empowerment. Establish effective communication with associates to gain their trust and respect. Maintain fair and consistent counseling and/or disciplinary procedures. Demonstrate positive inter-departmental relations. Administrative Communicate directly, and/or, through the use of a log book, to next supervisor/manager. Identify and recommend incentive programs, new ideas and methods of operation. Marketing Implement and follow through on all bookings of restaurant parties and room service hospitality suites and effectively communicate with all managers. Assist in the development and execution of the marketing plan of assigned outlets. Attend department and company meetings as scheduled. Other tasks or projects as designate by management.

TO DO THIS KIND OF WORK, YOU MUST HAVE THE ABILITY TO

Ability to exercise sound reasoning and good judgment. Interpret and enforce established policies. Understand the government regulations governing business operation. Make business decisions based on production reports and similar facts as well as on your own experience. Deal with the general public, customers, employees, union and government officials with tact and courtesy. Change activity frequently and cope with interruptions. Accept full responsibility for managing an activity. Be in compliance with all food, alcohol, health, safety and fire regulations and training. Plan and organize your work. Speak and write clearly.

• Ability and willingness to work weekends and holidays Be knowledgeable about proper etiquette and protocols.

BEHAVIORAL EXPECTATIONS

Be supportive of the hotels goals. Team Player, supportive of all colleagues. Mutual respect and cooperation with all colleagues. Strive to represent Marriott in the most positive, professional and courteous manner at all times. Client and/or guest focused and service minded in all dealings with guests. Can meet needs of guests' satisfaction within company guidelines. Speak clearly and listen carefully in the English language. Use personal judgment and specialized knowledge to give information to people. Protects guest safety and belongings while respecting our guests' privacy. Communicate well with diverse group of individuals. Self-starter, willing to accept instruction. Report to work complying with all appearance standards. Adhere to break and meal schedules. Be aware of work schedule and report to work on time. Be completely familiar with all emergency plans/procedures and the fire system. Be able to act upon them. Follow associate break and meal schedule. Follow safety procedures and policies to ensure a safe working environment. Follow all Harrell Hospitality Group CA, Inc., policies and procedures. Follow all Harrell Hospitality Group CA, Inc., Associate Handbook policies. Report any unusual occurrences immediately to a member of management. Honor all work-related requests made by a manager or supervisor, which may or may not be outside normal duties, to ensure guest satisfaction.

PHYSICAL DEMANDS

Ability to stand and walk throughout duration of shift. Lift up to 50 pounds with frequent lifting and/or carrying of objects up to 50 pounds. Talking, Hearing, Reaching, Balancing and Stooping.

ENVIRONMENTAL FACTORS

Inside:

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

Extremes of Heat Plus Temperature Changes:

Extremes of Heat:

Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protections.

Temperature Changes:

Variations in temperature which are sufficiently market and abrupt to cause noticeable bodily reactions.

Wet and Humid:

Wet:

Contact with water or other liquids.

Humid:

Atmospheric condition with moisture content sufficiently high to cause marked bodily discomfort.

Hazards:

Situation in which the individual is exposed to the definite risk of bodily injury.

MATH SKILLS

Requires mathematical development sufficient to be able to add and subtract all units of measure.

LANGUAGE SKILLS

Must have developed English language skills to the point to be able to: Print simple sentences and speak simple sentences. Read and understand instructions, safety rules, etc. Speak with poise, voice control and confidence using correct English, and well-modulated voice. Listen and understand instruction and/or questions. Write business letter, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar and style. Participate in discussions.

RELATIONSHIPS TO DATA, PEOPLE AND THINGS

•

Data:

Compiling, gathering, collating, or classifying information about data, people or things. Reporting and/or carrying out a prescribed action in relation to the information is frequently involved.

•

People:

Speaking -

Signaling:

Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants.

•

Things:

Operating -

Controlling:

Starting, stopping, controlling and adjusting in the progress of machines or equipment. Operating machines involves setting up and adjusting the machine or materials as the work progresses. Controlling involves observing and turning devices to regulate reactions of materials.

SPECIFIC VOCATIONAL/EDUCATIONAL PREPARATION

• High school diploma preferred, but not necessary.

• Combination of vocational education, apprentice training, in-house training, on-the-job training, or essential experience in less responsible jobs which lead to higher job or serving in other jobs for a period of at least one year.

REQUIRED LICENSES/CERTIFICATIONS

• Must be or have the ability to be TIPS certified.

• Must be or have the ability to be Food Safety certified.

OTHER:

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change of be assigned at any time with or without notice.

NOTICE:

The hotel business functions seven day a week, 24 hours a day. All associates must realize, this fact and be aware, that at all time, it may be necessary to move an associate from their accustomed shift, as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Pay:

$80,000.00 - $90,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Work Location:

In person