Sage Hospitality Resources Outlet Manager in Napa, California
Req # 5336BR
Job Title Outlet Manager
Position Type Full Time - Regular
Location Name Napa Valley Marriott Hotel & Spa
Why Us The Napa Valley Marriott's leadership position of Food and Beverage Manager is now available to fill with new, promising talent. This driven, passionate leader will oversee and elevate our award winning, garden-to-table bar-restaurant VINeleven, In-room Dining, our Marriott Rewards Members' Executive Lounge and our Market Kiosk.
As the centerpiece of the hotel's recognized food and beverage program, VINeleven takes center stage in our contemporary Great Room, infusing our open spaces with Wine Country casual elegance that translates into excellent service, small and share plates, local wines and craft beers and cutting edge craft cocktails.
Our new manager will bring progressive ideas for new, creative approaches to the food and beverage experience; will be a natural leader that will elevate the service team's performance; will exemplify the highest standards of cleanliness in all areas; will be nimble across a variety of computer-based programs; will manage a beverage cost and inventory according to budget; will have bar-tending experience; will be organized and a multi-tasker and will collaborate successfully across the full spectrum of the hotel leadership.
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Excellent comprehension for assisting with guest and associate matters.
Interpreting instructions from customers, associates, and managers.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
Must have knowledge of food safety and chemicals/agents for training purposes.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. Mobility -95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location. No driving required.
More than two years of post high school education.
One to two years of employment in a related position with this company or other organization(s).
Computerized order machine, basic writing materials, restaurant and bar equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.