RESTAURANT MANAGER - 11 WATERS

About the role

We are seeking a Restaurant Manager for the 11 Waters restaurant at Marriott Syracuse Downtown. Key responsibilities include managing staff, ensuring compliance with health and safety standards, maintaining inventory, and interacting with guests to enhance their dining experience.

Responsibilities

• Interview, hire, train, and evaluate employees
• Resolve problems and provide discipline or termination when necessary
• Absorb responsibility for the restaurant's operation, including compliance with sanitation and safety standards
• Monitor product quality and guest satisfaction
• Ensure food quality meets guest specifications
• Interact with guests to gather feedback on service and food quality
• Document inventory usage and monitor supplies to maintain stock levels
• Follow state, federal, and corporate regulations regarding alcohol service
• Create and implement special menus, conduct market research, and assist in marketing efforts
• Communicate clearly with staff to provide direction and support
• Comply with attendance rules and be available for shifts as needed
• Prepare and update schedules, hold staff accountable to schedules, and perform POS updates
• Perform daily stand-up meetings and staff stand-ups as required
• Train and coach staff on guest service expectations
• Ensure all department checklists are followed and address issues accordingly
• Maintain confidentiality and ensure staff training meets required guidelines
• Enter department schedules into payroll system weekly
• Perform any other job-related duties as assigned

Requirements

• Proven experience in restaurant management, preferably in fine dining or hospitality industry
• Strong knowledge of kitchen management, POS systems, and culinary practices
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment and lead a team effectively
• Schedule flexibility to accommodate high-volume peak times or as needed

Qualifications

• Experience in casual restaurant dining, not just fast food experience
• Minimum of 3-5 years of supervisory/management experience in a restaurant setting
• Strong knowledge of Food & Beverage operations and service, wines, and preparation techniques

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities