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Become A Restaurant/BAR Manager

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Working As A Restaurant/BAR Manager

  • Making Decisions and Solving Problems
  • Training and Teaching Others
  • Getting Information
  • Performing for or Working Directly with the Public
  • Guiding, Directing, and Motivating Subordinates
  • Unpleasant/Angry People

  • Repetitive

  • $48,690

    Average Salary

What Does A Restaurant/BAR Manager Do At Marriott International

* Areas of responsibility include Restaurants/Bars and Room Service, if applicable.
* Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
* Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
* Determines training needed to accomplish goals, then implements plan.
* CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
* OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
* CORE WORK ACTIVITIES Managing Day-to
* Day Operations Supervises and manages employees.
* Manages all day-to-day operations.
* Understands employee positions well enough to perform duties in employees' absence.
* Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
* Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
* Leading Food and Beverage Team 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.
* Serves as a role model to demonstrate appropriate behaviors.
* Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
* Develops specific goals and plans to prioritize, organize, and accomplish your work.
* Ensures and maintains the productivity level of employees.
* Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
* Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
* Ensures compliance with all applicable laws and regulations.
* Ensures compliance with food handling and sanitation standards.
* Ensures staff understands local, state and Federal liquor laws.
* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
* Establishes guidelines so employees understand expectations and parameters.
* Monitors alcohol beverage service in compliance with local laws.
* Ensuring Exceptional Customer Service Provides services 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, ensures the quality, standards and meets 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.
* Empowers employees to provide excellent customer service.
* Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
* Handles guest problems and complaints.
* Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
* Ensures corrective action is taken to continuously improve service results.
* Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
* Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
* Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
* Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
* Ensures employees are treated fairly and equitably.
* Strives to improve employee retention.
* Ensures employees receive on-going training to understand guest expectations.
* Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
* Strives to improve service performance.
* Ensures recognition is taking place across areas of responsibility.
* Additional Responsibilities Provides information to 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.
* Assists servers and hosts on the floor during meal periods and high demand times.
* Recognizes good quality products and presentations.
* Supervises daily shift operations in absence of Assistant Restaurant Manager.
* Oversees the financial aspects of the department including purchasing and payment of invoices.
* To apply now, go to: https://marriott.taleo.Net/careersection/2/jobdetail.ftl?job=17002V28 Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, DiversityInc and Great Places to Work Institute, among others.
* Visit www.marriott.com/careers to learn more about our workplace culture and career opportunities.
* Chat, engage and follow us on social media. https://www.facebook.com/marriottjobsandcareers http://www.twitter.com/marriottcareers http://www.linkedin

What Does A Restaurant/BAR Manager Do At Hyatt

* Supports and Manages the
* Hotel Outlets*while working closely with the Food & Beverage Director and other hotel departments
* Responsible for short and long term planning of all Outlets, potentially including the Restaurant , the Lounge, In Room Dining, Coffee Store
* Ensure effective hiring, training, development, promotion and continuous reinforcement
* Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
* Full understanding of Associate engagement
* Develop and implement creative strategies for revenue enhancement and cost containment
* Develop and recommend the budget, marketing plans and objectives.
* Manage within those approved plans
* Responsible for maintaining a high energy, positive, professional appearance
* Plan, coordinate & manage special events and holiday functions
* Ability to take the initiative to run the outlets as a free standing entity
* Outlet Managers are an integral part of the hotel's overall Food and beverage team.
* Your colleagues will include the Banquet Manager, Executive Steward, Beverage Manager, and Room Service Manager.
* Experience in the previous mentioned areas will guide you to the next step in your career path as an Assistant Food & Beverage Director.
* Hyatt Hotels & Resorts believes in strong commitment to promotion from within.
* Begin your career today as the Restaurant Manager and find yourself as the Assistant Food & Beverage Director within a few years.
* Three quarters of Hyatt's management staff is promoted from within, just about all of your function heads are promoted internally as well.
* The statistics are there; make it your next step!
* Hyatt employees work in an environment that demands exceptional performance, yet reaps great rewards…whether it's career opportunities, job enrichment or a supportive working environment.
* If you are ready for this challenge, then we are ready for you

What Does A Restaurant/BAR Manager Do At Fairmont

* Reporting to the Assistant Restaurant Manager, responsibilities and essential job functions include but are not limited to the following:
* Consistently offer professional, friendly and engaging service
* Assist Food & Beverage Servers in all aspects of the dining experience
* Assist guests regarding menu items in an informative and helpful way
* Ensure the proper set up of all side stations in the outlet
* Have knowledge of beverage lists and promotions
* Follow outlet policies, procedures and service standards
* Follow all safety and sanitation policies when handling food and beverage
* Ensure cleaning schedule is adhered to and to the required standard.
* Sweep, mop and polish restaurant.
* Wash down bar; clean and polish equipment.
* Clean lights, fans, chairs and tables.
* Make sure all areas of the bars and restaurants are clean, including sideboards.
* Clean and mop lounge bar and equipment.
* Assist barman with transporting of stock from Department Store Rooms.
* Stock stipulated Food & Beverage areas with ice, as required.
* Make sure bar and restaurant equipment is correctly stored.
* Transport used linen to and from Housekeeping/Laundry for use in Food & Beverage service areas.
* Stock and tidy up Store Room.
* Other duties as assigned
* Employee Status

What Does A Restaurant/BAR Manager Do At Marriott International

* Provide professional, courteous and efficient presentation of food and beverage service to all guests.
* Clean and set up tables in the outlet and perform other food service related duties, including general cleaning and set up.
* Serve water, bread and coffee and greet guests by name whenever possible during the course of meal service.
* Stack trays properly for efficient unloading for stewarding and ensure proper safety standards at all times.
* Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
* Set up, stock, and maintain work areas.
* Inspect the cleanliness and presentation of all china, glass, and silver prior to use.
* Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures and utilizing cleaning to adhere to health and safety standards.
* Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
* Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
* Welcome and acknowledge all guests according to company standards.
* Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
* Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
* Ensure adherence to quality expectations and standards.
* Read and visually verify information in a variety of formats (e.g., small print).
* Stand, sit, or walk for an extended period of time or for an entire work shift.
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
* Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
* Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
* Perform other reasonable job duties as requested by Supervisors.
* To apply now, go to: https://marriott.taleo.Net/careersection/2/jobdetail.ftl?job=180001PD Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, DiversityInc and Great Places to Work Institute, among others.
* Visit www.marriott.com/careers to learn more about our workplace culture and career opportunities.
* Chat, engage and follow us on social media. www.facebook.com/marriottjobsandcareers www.twitter.com/marriottcareers www.linkedin

What Does A Restaurant/BAR Manager Do At Fairmont

* Reporting to the Restaurant Manager, responsibilities and essential job functions include but are not limited to the following:
* Consistently offer professional, friendly and engaging service
* Assist Food & Beverage Servers in all aspects of the dining experience
* Assist guests regarding menu items in an informative and helpful way
* Ensure the proper set up of all side stations in the outlet
* Have knowledge of beverage lists and promotions
* Have knowledge of all menu items, garnishes, contents and preparation methods
* Follow outlet policies, procedures and service standards
* Follow all safety and sanitation policies when handling food and beverage
* Other duties as assigned
* Employee Status

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How To Become A Restaurant/BAR Manager

Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.

Education

Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.

Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.

Training

Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.

In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:

  • Have supervisory experience in food service
  • Have specialized training in food safety
  • Pass a multiple-choice exam

The certification attests to professional competence, particularly for managers who learned their skills on the job.

Important Qualities

Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.

Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.

Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.

Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.

Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.

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Restaurant/BAR Manager jobs

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Real Restaurant/BAR Manager Salaries

Job Title Company Location Start Date Salary
Manager-Bar and Restaurant 267 Madison Avenue Pub Inc. New York, NY Mar 02, 2010 $62,000
Manager-Bar and Restaurant 267 Madison Avenue Pub Inc. New York, NY Mar 03, 2010 $62,000
Manager-Bar & Restaurant 267 Madison Avenue Pub Inc. New York, NY Mar 02, 2013 $60,000
Restaurant/Bar Manager & Business Development Ravi Dandamudi LLC New York, NY Mar 04, 2010 $50,586
Restaurant/Bar Manager & Business Development Ravi Dandamudi LLC Newark, NJ Mar 10, 2010 $50,586

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Top Skills for A Restaurant/BAR Manager

BeverageInventoryCustomerServicePayrollBanquetKitchenBeerBartendersEnsureCustomerSatisfactionLaborCostsSpecialEventsInventoryControlServiceStandardsGuestSatisfactionRoomServiceLiquorCostDailyOperationsFOHPPOSEnsureFoodQuality

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Top Restaurant/BAR Manager Skills

  1. Beverage Inventory
  2. Customer Service
  3. Payroll
You can check out examples of real life uses of top skills on resumes here:
  • Maintain monthly beverage inventory and labor-and beverage costs.
  • Monitor hotel activities and functions, resolve any customer service or staff issues, and maintain high standards of operation.
  • Managed and staffed the bar and restaurant including hiring, scheduling, weekly inventories, training and payroll.
  • Staff scheduling for restaurant and banquets.
  • Worked my way around into all positions including kitchen manager and later restaurant manager.