AC Hotels by Marriott celebrate the beauty of classic modern design with its European soul and Spanish roots. Born from the entrepreneurial spirit of renowned hotelier Antonio Catalan, AC Hotels offer concept-driven, purposeful design for signature moments and no unwanted extras.

Vesta Hospitality is looking for a talented individual to help fill the role of Assistant Restaurant Manager for its new AC by Marriott Hotel at the Vancouver waterfront.

The 150-room AC by Marriott Hotel opened in June 2022, featuring 7,000 sq ft of event space (all with river view), restaurant and lounge with outdoor seating, and spectacular views of the Columbia River.

If you have the talent, experience and attitude for a dynamic Assistant Restaurant Manager, we invite you to join our team.

POSITION SUMMARY

The Assistant Restaurant Manager is responsible for organizing, managing and directing the restaurant department to generate profit to meet or exceed budget while focusing on top line revenue, goals and cost containment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential Duties:

1. Anticipates customer's needs before they ask. Responds promptly and follows through on guest complaints in effective and friendly manner.

2. Ensures financial performance of the department (up-selling, room revenue, operation auditing, etc.).
3. Plans and sets pricing for menus according to business and pricing strategies with Restaurant GM.

Develops creative menu ideas that are market driven.

Job Duties and Responsibilities:

• Controls food quality on a daily basis by insuring quality of ingredients and recipes meet standards.
• Knows and implements local health inspection requirements and informs employees.
• Maintains health department score of 85 . Applies safety fundamentals in all areas of operation including proper use of utensils and equipment.
• Has working knowledge of kitchen operations such as food handling and preparation, sanitation, safety, maintenance of equipment etc.
• Insures all standards of operations for the department are in place and working effectively, including reservation and guest reception, safety and sanitation standards, chemicals stored away from food, proper food storage.
• Conducts department audits and insures compliance. Insures franchise inspection requirements are met.
• Develops accurate and realistic budget with Restaurant Manager and GM.
• Manages Food operation and purchasing guidelines to ensure methods meet company and brand standards.
• Develops and executes food and beverage marketing plan. Develops and maintains promotions and programs for all outlets. Publicizes promotional ideas with appropriate lead times. Surveys market to know guest needs. Plans future programs that adjust for weakness in past programs.
• Creates and implements innovative sales strategies to maintain and increase covers, average checks and liquor sales.
• Monitors wait staff's selling efficiency.
• Keeps menu items up-to-date by removing or promoting "slow sellers".
• Calculates break-even points for F & B programs (e.g. buffets, promotional events, etc.). Manages marketing programs to insure employee participation.
• Works well with local vendors to keep costs down.
• Insures the departments are in full compliance with all Federal, State and Local laws pertaining to Human

Resources, Employment, Wages & Hour, Occupational Health & Safety (OSHA), American Disabilities Act (ADA) and Hazards Communication (MSDS) and any additional laws as may be applicable.

• Insures all employees are fully trained in emergency procedures.
• Insures key control procedures are in place and followed.
• Coordinates with other departments on joint tasks such as banquets or posting restaurant charges.

ADDITIONAL DUTIES AND RESPONSIBILITIES

• Maintains punctual, regular and predictable attendance.
• Works collaboratively in a team environment with a spirit of cooperation.
• Displays excellent communication skills including presentation, persuasion, and negotiation skills required in working with guests and coworkers and including the ability to communicate effectively and remain calm and courteous under pressure.
• Respectfully takes direction from supervisor.
• Complies with all safety policies, practices and procedures and reports all unsafe activities to supervisor.
• Participates in proactive team efforts to achieve hotel and company goals.
• Provides leadership to others through example and sharing of knowledge and skills.
• Performs other duties as assigned.

Guest satisfaction scores, Flow Through and Cash Flow, STAR results, inspection and audit results, forecasting accuracy, engagement with the community, sales call initiatives and goals, green initiatives, entrepreneurial approach, accurate and timely data processing, safety and risk prevention measures, associates satisfaction and others.

SUPERVISORY RESPONSIBILITIES

This position directly oversees and supervises all positions of the hotel staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Supervisory responsibilities include, but are not limited to performing the following duties: hiring, assigning work, orientation, training and development, evaluating performance, elevating compensation, rewarding performance, mentoring, approving time off and scheduling, resolving complaints, disciplinary action and associate separations, effective staffing procedures, awareness of and response to associate morale problems, and supervising workload during shifts.

QUALIFICATIONS

Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

Education and/or Experience:
Associate's degree (A. A.) or equivalent from two-year college or technical school; or one or more years related experience and/or training in hotel front desk, cash handling, and accounting and administrative procedures; or equivalent combination of education and experience.

Language Skills:
Must be able to read, write and speak English. Must be able to read and interpret simple and complex documents, reports, manuals and correspondence. Must be able to write simple and complex documents, reports, and correspondence. Must be able to speak effectively with clear speech to individuals and groups.

Mathematical Skills:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Computer Skills:
Job requires specialized computer skills. Must be adept at using various applications including database, spreadsheet, report writing, project management, graphics, word processing, presentation creation/editing, communicate by e-mail and use scheduling software.

Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations. Ability to prioritize, organize and delegate assignments. Must be able to accurately perceive, comprehend and analyze situations, data, and incidents.

PHYSICAL REQUIREMENTS AND ENVIRONMENTAL CONDITIONS

The physical demands described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and position requirements.

The associate must frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds and in rare occasions lift up to 100 pounds. While performing the duties of this job, the associate is regularly required to stand, talk, hear and walk; reach with hands and arms; use hands to finger, handle or feel. The associate is occasionally required to climb or balance, stoop, kneel, crouch, or crawl, taste or smell, and navigate through tight spaces. The associate is occasionally required to sit. The associates must be able to read, see
(close, distance and peripheral vision), adjust focus and apply depth and perception vision.

The work environment described here is representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and position requirements.

While performing the duties of this job, the associate is occasionally exposed to work near moving mechanical parts, outdoor weather conditions, wet or humid conditions (non-weather) and toxic or caustic chemicals. In rare occasions, the associate is required to work in high, precarious places. The noise level in the work environment is usually moderate.

CERTIFICATES, LICENSES, AND REGISTRATIONS

1. Certification: Required Preferred

Type: Food Handler’s Card
Alcohol Server Training

• Weekends, holidays, and nights required