Additional Information
* Job Number: 26042794
* Job Category: Food and Beverage & Culinary
* Location: Sheraton Grand Salzburg, Auerspergstrasse 4, Salzburg, Austria, 5020
* Schedule: Full Time
* Remote: No
* Position Type: Management
Job Summary
Plays a significant role in maximizing financial performance and attracting hotel and non‑hotel guests by understanding the local market and partnering with culinary leadership to position the outlet. Supervises daily restaurant operations, assists with menu planning, maintains sanitation standards, and assists servers and hosts during peak periods. Strives to continually improve guest and employee satisfaction, determines training needs and implements plans.
Candidate Profile
Education and Experience
* High school diploma or GED; 4 years of experience in food and beverage, culinary, or related area.
* Or 2‑year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in similar area.
Core Work Activities
* Understand financial opportunities by surveying restaurant demand.
* Partner with community key individuals to assess opportunities.
* Identify and analyze competitors.
* Control purchases and inventory by negotiating prices, contracts, developing preferred supplier lists, reviewing usage reports, and taking corrective action.
* Apply revenue‑management strategies to maximize revenues at optimal times.
* Oversee the restaurant marketing plan in partnership with hotel management and brand marketing teams.
* Support public‑relations opportunities and create/evaluate social‑media posts, responding to comments and analyzing trends.
* Serve as primary contact for restaurant events.
* Participate in local networking activities to support the restaurant.
* Supervise and manage employees, performing duties when needed.
* Maintain service and sanitation standards in all restaurant areas.
* Conduct daily taste panels to educate staff and drive sales.
* Monitor ambiance, compliance with laws, liquor‑control policies, and food‑and‑beverage standards.
* Maintain and monitor collateral, menus, and guest touch points for quality.
* Assist servers and hosts during high‑demand times.
* Advocate sound financial and business decision‑making.
* Ensure everyday customer expectations of quality and standards are met.
* Recognize quality products and presentations.
* Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
* Oversee financial aspects including purchasing and invoice payment.
* Provide exceptional service, improve service through coaching, empower staff, handle complaints, collect feedback, and ensure end‑to‑end service quality.
* Incorporate guest satisfaction into departmental meetings for continuous improvement.
* Participate actively in hiring, set performance standards, monitor training, retain employees, encourage recognition, build collaborative relationships, and model integrity.
* Assess developmental needs, coach, and mentor employees.
* Develop goals and plans to prioritize and accomplish work.
* Manage staffing to meet service, operational, and financial objectives.
* Provide training, supervision, and follow‑up for work‑related tasks.
* Track industry trends, attend educational workshops, and stay current with best practices.
* Disseminate information to supervisors, coworkers, and subordinates via telephone, written form, e‑mail, or in person.
* Analyze information, evaluate results, and select the best solutions to solve problems.
Equal Opportunity Statement
At Marriott International, we are dedicated to being an equal‑opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or any basis protected by applicable law.
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