Company Overview The Sheraton Vancouver Guildford Hotel is one of Surrey's premier hotels. It is situated on the gateway to Vancouver, overlooking the Coastal Mountain range and the beautiful Fraser Valley. With 279 newly renovated guest rooms, 18 meetings rooms totaling 26,000 square feet, our space offers the utmost flexibility to fit the needs of our guests.

At Sheraton hotels, we create a welcoming place for our community to gather. Sheraton sees the world through the lens of community.

Together, we are better. Every one of us is critical to the success of our hotel's larger mission. It is the energy of the collective that fuels us, unites us, and brings us together. We believe in the Power of We.

Be inspired by what’s possible and discover your own future. Be challenged, grow and achieve your ambition. At Marriott, be yourself. Begin your purpose, belong to a global community, and become the best version of you. At Marriott…..Be you.

We are looking to grow our teams with individuals who share our energy and enthusiasm for creating exceptional guest service and would like to join our agile world of hospitality.

'Summary'

'We are seeking an experienced Restaurant and Lounge Manager to lead our dynamic team at Sheraton in Canada. This pivotal role involves overseeing daily operations, ensuring exceptional guest experiences, and maintaining high standards of service at our restaurant and lounge facilities in the heart of the hospitality industry.'

POSITION PURPOSE The Restaurant & Lounge Manager is responsible for the overall operation, profitability, and guest satisfaction of the hotel's restaurant and lounge outlets. This role oversees daily food and beverage operations, leads and develops service teams, ensures compliance with company standards and brand culture, and delivers exceptional guest experiences while achieving financial and operational goals.

ESSENTIAL FUNCTIONS

Operations Management

- Manage the daily operations of the restaurant, lounge, and bar areas.
- Ensure consistent delivery of exceptional food quality, beverage offerings and friendly and welcoming service standards.
- Oversee opening, closing, set up and service procedures.
- Manage reservations, table assignments, guest flow, and special requests, with proficiency in OpenTable administration, including widget setup, shift management, and prepayment requirements at the time of reservation.
- Configure and manage private dining experiences, including booking setup and payment gateway integration.
- Maintain outlet ambiance, cleanliness, organization, maintenance standards, and operational readiness.
- Ensure adequate inventory controls and equipment maintenance programs are in place.
- Ensure adherence to hotel brand standards, policies, and procedures to ensure all outlets consistently deliver a memorable guest experience.
- Lead the execution of brand service initiatives and Food & Beverage programs.
- Coordinate with Culinary, Front Office, Housekeeping, and Marketing departments to enhance guest experiences.
- · Coordinate with the Kitchen team to support Marketing in planning and executing photoshoots.
- · Attend pre- and post-convention meetings as needed to understand group needs.

Revenue Growth & Business Development

- Develop and implement strategies to maximize Food & Beverage revenues and profitability.
- Identify new revenue opportunities through innovative dining concepts, promotions, events, and beverage programs.
- Develop and manage a restaurant promotion calendar that supports revenue goals.
- Liaise with external partners and vendors to arrange live music and entertainment.
- Analyze market trends, guest preferences, competitor activity, and industry developments to maintain a competitive advantage.
- Collaborate with Sales, Marketing, and Revenue Management teams to drive outlet visibility and business performance.
- Partner with the Marketing Department and Front Desk to align promotional offerings and ensure consistent guest communication.
- Develop strategies to increase guest spend, outlet utilization, and overall profitability.
- Identify opportunities to attract local clientele, corporate guests, and hotel visitors.
- Evaluate business opportunities, partnerships, and promotional activities that support revenue growth.

Leadership & Team Development

- Recruit, train, coach, and supervise restaurant and lounge employees.
- Conduct performance evaluations and provide ongoing feedback.
- Foster a culture of accountability, teamwork, engagement, collaboration, and operational excellence.
- Lead regular operational meetings, outlet reviews, and daily stand ups.
- Schedule staff effectively to meet business demands while controlling labor costs.




- Support employee engagement and associate recognition programs.
- Provide guidance and support to resolve associate concerns.

Guest Experience

- Ensure all guests receive friendly, professional, and personalized greeting and service.
- Address guest complaints and service recovery situations promptly and effectively.
- Build relationships with regular guests and Marriott Bonvoy members.
- Monitor guest feedback and implement service improvements.
- Respond to GXP guest comments and alerts for POS.

Financial Management

- Achieve budgeted revenue, profit, and labor targets.
- Monitor food, beverage, and labor costs.
- Develop action plans to address financial performance gaps and improve profitability.
- Analyze sales performance and identify opportunities to increase revenue.
- Manage inventory levels of food, beverages, and supplies.
- Review daily, weekly, and monthly financial performance reports to evaluate operational effectiveness.
- Ensure accurate cash handling, billing, payment processing, and end-of-shift reconciliation.
- Administer payment gateways (including, but not limited to, Stripe), including initiating manual payouts as needed.
- Monitor reservations and prepayments, and coordinate with Accounting in a timely manner to ensure funds are transferred accurately and on schedule.

Food & Beverage Quality

- Ensure food and beverage products meet quality and presentation standards.
- Collaborate with the Executive Chef on menu development and promotions.
- Review menus and provide timely feedback to the Marketing Department preceeding of launches and updates.
- Monitor portion control, waste reduction, and cost management practices.
- Support menu launches, seasonal promotions, wine and cocktail programs, and special events.
- Ensure appropriate stock levels and coordinate ordering with purchasing and inventory teams.
- Maintain wine inventory and provide regular input on menu updates based on stock, trends, and guest preferences.
- Ensure responsible alcohol service in accordance with provincial regulations.

Health, Safety & Compliance

- Maintain compliance with health and safety regulations.
- Ensure food safety standards and sanitation procedures are followed.
- Conduct regular inspections of restaurant and lounge facilities.
- Ensure compliance with liquor licensing requirements and workplace safety regulations.
- Maintain accurate records and incident reports as required.

Performance Indicators (KPIs)

- Guest satisfaction scores and guest feedback.
- Restaurant and lounge revenue performance.
- Food and beverage cost percentages.
- Labor cost and productivity targets.
- Average guest check and upselling performance.
- Inventory accuracy and waste reduction.
- Compliance with brand standards and health and safety requirements.
- Employee engagement, training, and retention.
- Timeliness and accuracy of prepayment reconciliation and payouts.
- Execution of the promotion calendar (events, live music, offers).
- Overall outlet profitability and operational consistency.

Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Marriott rules and regulations for the safe and effective operation of the hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the Food & beverage Manager / General Manager based upon the requirements of the hotel:

· Visit and observe competitive hotel and lounge operations to keep abreast of marketing techniques and promotions.





· Maintain contact with businesses to network and constantly improve the client base.

· Implement Smart Plans and strategies to improve the company AE (Associate Engagement) and GSS (Guest Satisfaction Scores) in the Restaurant & Lounge.

· Abide by all B.C. Liquor Regulations pertaining to service alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed.

· Compile reports regarding hotel incidents, accidents, etc.

· Participate in task forces and committees.

· Any other duties as assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

· Proven leadership and team development skills.

· Ability to work under pressure in a fast-paced environment.

· Strong knowledge of restaurant, lounge, and bar operations.

· Financial acumen - experience with budgeting, forecasting, and cost controls.

· Excellent communication, decision making, problem-solving, and conflict-resolution skills.

· Knowledge of food and beverage industry, current market trends, service standards, guest relations and etiquette.

· Ability to access, understand and accurately input information using a moderately complete computer system.

· Ability to effectively communicate with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

· Must be able to speak, read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Must be detail oriented with outstanding organizational and communication skills.

· Must possess basic computational ability must possess basic computer skills.

· Must have excellent leadership capability and customer relations skills.

· Working knowledge of federal Provincial and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their Provincial and local analogues (where applicable): WCB, Union Agreement, Labour Standards, B.C Human Rights Code.

Physical Demands

· Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. Must be able to lift up to 40 lbs. occasionally.

· Must be able to sit at a desk for up to 4 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

· Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis. Requires manual dexterity to use and operate all necessary equipment.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

· Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS

Education

High school or equivalent education required. College degree in hotel/restaurant management or culinary school education preferred.

Experience

Minimum 3-5 years of progressive food and beverage management experience, preferably within a hotel environment.

Proficiency with POS systems, inventory management systems, and Microsoft Office.

Proficiency in OpenTable and payment gateway platforms (Stripe or similar) would be an asset.

Sound business acumen, including the ability to plan and manage a restaurant promotion calendar.

Strong understanding of restaurant branding; experience with restaurant rebranding is an asset. Experience in a hotel restaurant environment is an asset.

Licenses or Certificates

Food Safe Certificate and Serving it Right Certificate required.

CPR Certification and/or First Aid Training preferred.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Marriott standards.

Pay: $65,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Vision care

Work Location: In person

📌 Restaurant and Lounge Manager (Surrey)
🏢 Sheraton
📍 Surrey