Ph3Job Details /h3 pbJob Number: /b /p pbJob Category: /b Food and Beverage Culinary /p pbLocation: /b The Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011 /p pbSchedule: /b Tempo pieno /p pbRemote: /b No /p pbPosition Type: /b Management /p h3Job Summary /h3 pAreas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations, assists with menu planning, maintains sanitation standards, and supports servers and hosts during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize financial performance. Determines training needs and implements plans to achieve goals. /p h3Candidate Profile /h3 pbEducation And Experience: /b /p ul liHigh school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. /li liOR /li li2‑year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years experience in the food and beverage, culinary, or related professional area. /li /ul h3Core Work Activities /h3 h3Managing Day‑to‑Day Operations /h3 ul liSupervises and manages employees, performing duties in employees' absence when necessary. /li liMaintains service and sanitation standards in restaurant, bar/lounge, and room service areas. /li liReviews staffing levels to ensure guest service, operational needs, and financial objectives are met. /li /ul h3Leading Food and Beverage Team /h3 ul liUses interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liServes as a role model to demonstrate appropriate behaviors. /li liIdentifies developmental needs and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /li liDevelops specific goals and plans to prioritize, organize, and accomplish work. /li liEnsures and maintains employee productivity. /li liProvides vision and direction to prioritize departmental goals efficiently and effectively. /li liEnsures compliance with food beverage policies, standards, procedures, and applicable laws and regulations, including food handling and sanitation standards and liquor laws. /li liEstablishes and maintains open, collaborative relationships with employees, setting clear expectations and parameters. /li liMonitors alcohol beverage service in compliance with local laws. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides services that exceed expectations for customer satisfaction and retention. /li liImproves service through communication, guidance, feedback, and coaching. /li liManages operations to ensure quality standards meet customer expectations. /li liExemplifies excellent customer service and creates a positive guest atmosphere. /li liEmpowers employees to deliver outstanding service. /li liActs as a guest service role model for the restaurants. /li liHandles guest problems and complaints promptly. /li liObtains guest feedback informally during meals or upon departure. /li liEnsures corrective action is taken to continuously improve service results. /li liIncorporates guest satisfaction into departmental meetings focused on continuous improvement. /li liManages service delivery from entrance to departure, ensuring excellence at every touchpoint. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liProvides guidance and direction to subordinates, setting performance standards and monitoring performance. /li liIdentifies educational needs and develops training programs or classes. /li liEnsures employees are treated fairly and equitably, fostering retention. /li liProvides ongoing training to align with guest expectations. /li liSolicits employee feedback, utilizes an open‑door policy, and reviews satisfaction results to address concerns. /li liStrives to improve service performance. /li liEnsures recognition occurs across areas of responsibility. /li /ul h3Additional Responsibilities /h3 ul liProvides information to supervisors, coworkers, and subordinates via telephone, written form, e‑mail, or in person. /li liAnalyzes information and evaluates results to choose the best solution and solve problems. /li liAssists servers and hosts on the floor during meal periods and high demand times. /li liRecognizes good quality products and presentations. /li liSupervises daily shift operations in the absence of the Assistant Restaurant Manager. /li liOversees financial aspects of the department, including purchasing and invoice payment. /li /ul h3Equal Employment Opportunity Statement /h3 pAt 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. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. /p /p #J-18808-Ljbffr