Franchised - Management

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Please apply via email : 

• Il Palio is an award winning, Italian focused restaurant in the Siena Hotel, Autograph Collection in Chapel Hill, North Carolina. We have great expectations for our restaurant and we need a like-minded leader in the dining room to help develop and execute our long-term goals.
• We are seeking a dedicated, hands-on, dining room manager who sets and upholds high standards. The right candidate is a team player with positive attitude, a pleasing personality and who has a passion for hospitality. The right candidate must have previous management experience and must have at least three years of upscale/fine dining experience. He/she should have a strong knowledge of Italian culture, food and wines, must be computer literate, have a working understanding POS with and should be confident in training on a POS. He or she must have the ability to run the restaurant's front of house efficiently and responsibly.
•  We offer competitive wages, paid vacation and sick leave, health insurance benefits, and performance incentives

• Interact positively with customers promoting restaurant facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met and exceed.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of the restaurant, bar, and room service to support overall operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.