Restaurant Manager

Position Title: Restaurant Manager

Reports To: Assistant Food and Beverage Director

Department: Food and Beverage

Shift: Varies

Role: The Restaurant Manager is responsible for overseeing the daily operations of all front-of-the-house functions. This includes ensuring the restaurant’s appearance and presentation meet brand standards, delivering an exceptional guest experience, and providing professional leadership and direction to front-of-the-house associates. The RM acts as a key liaison between staff and management, driving operational efficiency, team performance, and customer satisfaction. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Qualifications:

• Education: High School Diploma or GED

• Experience: Minimum of 2 years of previous polished casual or fine dining experience

• Skills: 
  
  
  
  • Ability to motivate, coach, and develop front-of-house staff.
  
  
  • Ensure a superior guest experience through professionalism and responsiveness.
  
  
  • Strong verbal and written communication for staff instructions and guest interactions.
  
  
  • Manage schedules, breaks, and shift coverage efficiently.
  
  
  • Quickly address operational issues and guest concerns.
  
  
  • Understand budgeting, cost control, and revenue management.
  
  
  • Operate and troubleshoot POS systems (e.g., Micros).
  
  
  • Understand menu items, preparation methods, and pricing.
  
  
  • Stay calm and effective in fast-paced environments.
  
  

• Required: 

Required Work Cards needed:

• Valid Clark County Health Card


• Valid Las Vegas Alcohol Awareness Card (TAM Card)


• Non-Gaming/Sheriff’s Card

Key Responsibilities: Responsibilities include, but are not limited, to the following:

• Front-of-House Operations


• Oversee daily operations of the dining area, ensuring cleanliness, organization, and adherence to brand standards.


• Monitor guest flow and seating arrangements for optimal service.


• Guest Experience


• Ensure exceptional customer service and resolve guest complaints promptly.


• Maintain a visible presence in the dining room to support staff and engage with guests.


• Team Leadership & Management


• Provide professional leadership and direction to front-of-house associates.


• Manage staff schedules, breaks, and shift coverage.


• Conduct training and coaching to maintain service quality.


• Financial & Administrative Duties


• Monitor cash handling procedures and ensure compliance with company policies.


• Assist with budgeting, cost control, and revenue tracking.


• Compliance & Standards


• Enforce health, safety, and sanitation standards.


• Ensure adherence to company policies and operational guidelines.


• Problem-Solving & Decision-Making


• Address operational challenges quickly and effectively.


• Communicate issues to upper management and implement corrective actions.


• Coordination & Communication


• Act as a liaison between kitchen and front-of-house teams.


• Communicate clearly with staff regarding daily goals, specials, and service expectations.


• Technology & Reporting


• Operate POS systems and reservation software.


• Prepare and review daily reports on sales, labor, and guest feedback.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Essential Job Functions:

The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.

Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property.  Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.  The noise level in the work environment is usually moderate.  When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.

• Interacts with management, fellow Associates and/or guests.


• Ability to verbally communicate effectively with guests and coworkers


• Ability to stand and walk for extended periods (five hours or more).


• Ability to lift and carry trays up to 30 lbs.


• Comfortable working in a fast-paced, upscale environment.


• Requires transporting, pushing, pulling, and maneuvering items weighing up to 40 lbs.


• Requires eye/hand coordination.  


• May require use of standard office equipment. (Micros System)  


• May require basic math with the ability to distinguish letters, numbers and symbols.   


• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions. 


• Exposure to cleaning chemicals