Sage Hospitality Resources Assistant Restaurant Manager in Denver, Colorado
The Marriott Denver Tech Center (DTC) is looking for an Assistant Restaurant Manager to join our team. We invite you to come be part of the team as we transform the hotel that will certainly leave a lasting mark to a property that will impact this community for years to come.
Marriott DTC boasts 605 rooms and over 49,000 square feet of meeting and event space and has long been one of the leading transient and group hotels in the Denver Tech Center market.
We invite you to explore a career with Team DTC as we strive to be the employer of choice. Our vision – to be the best hotel in Denver – to be a place where associates want to work – where we create memorable experiences, and where we surpass owner expectations!!!
As part of Sage Hospitality’s, we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests and our communities as leaders in our field who are authentic, humble, innovative, and flexible operators driven to anticipate needs and exceed expectations.
Assistant Restaurant Manager
Marriott Denver Tech Center
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.
The Assistant Restaurant Manager assists in the management of daily restaurant operations and associates. Manages menu updates, promotions, guest service, accurate ordering. Implements beverage and liquor control procedures and ensures liquor law compliance. Aligns of company policies and brand standards. Responsible for quality service, achieving financial and service goals, and managing within approved budgets.
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 superiors.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
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 chemicals/agents for training purposes.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Bending -Bend 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 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.
Full Time - Regular
4900 S Syracuse Street