Job Summary

The Outlet Manager oversees the daily operations of restaurants, bars, and room service (if applicable) during the pre-opening phase.

 You will assist in menu planning, maintain high cleanliness standards, support staff during peak times, and drive guest and employee satisfaction while maximizing revenue in your areas of responsibility You will identify training needs and implement strategies to achieve operational and financial goals

Duties, Roles, and Responsibilities

Taking care of daily tasks:

• Oversees and directs workers Handles all daily tasks Understands employees' jobs well enough to perform them in their absence
• Maintains service and cleanliness standards in restaurant, bar/lounge, and room service areas
• Ensures staffing levels meet guest service, operational, and financial objectives

Leading the Food and Beverage Team:

• Uses interpersonal and communication skills to lead, influence, and motivate others while demonstrating integrity and supporting sound business decisions
• Promotes trust, respect, and collaboration among team members
• Serves as a role model for appropriate behavior
• Identifies development needs and supports growth through coaching and mentoring
• Sets clear goals and plans to prioritize and complete tasks
• Ensures staff productivity and provides leadership, vision, and direction to align departmental goals efficiently
• Ensures compliance with all food and beverage policies, standards, and procedures through training, supervision, and hands-on management
• Ensures adherence to all applicable laws and regulations, including food handling, sanitation, and local, state, and national liquor regulations
• Establishes and maintains open, collaborative relationships with employees, ensuring they do the same within the team
• Sets clear expectations and boundaries for employee conduct

Making sure that customers get great service:

• Delivers exceptional service to exceed customer expectations and ensure retention
• Improves service by communicating with guests, understanding their needs, and providing guidance and coaching
• Oversees daily operations to meet quality, standards, and customer expectations consistently
• Demonstrates leadership in guest hospitality, models excellent customer service, and fosters a positive guest relations environment
• Empowers staff to deliver outstanding customer service
• Handles guest issues and concerns promptly
• Engages with customers during meals or upon departure to gather feedback on food, beverages, service, and overall satisfaction
• Ensures corrective actions are taken to improve service outcomes
• Incorporates guest satisfaction in departmental meetings focused on continuous improvement
• Manages service delivery from guest arrival to departure, ensuring prompt greetings, order-taking, special request fulfillment, payment, and return invitations

Managing and doing things related to human resources:

• Provides guidance to subordinates, setting performance standards and monitoring progress
• Identifies learning needs and develops formal training programs or classes
• Ensures fair and equal treatment of employees to enhance retention
• Provides ongoing training to align staff with guest expectations
• Fosters an open-door culture, solicits employee feedback, and addresses concerns based on satisfaction surveys
• Strives to improve service performance and ensures recognition across all areas of responsibility

More Duties:

• Communicates information to supervisors, coworkers, and subordinates via phone, email, or in person
• Analyzes data to identify and resolve issues effectively
• Assists servers and hosts during busy periods and meal times
• Recognizes high-quality products and presentations
• Manages daily shift operations in the absence of the Assistant Restaurant Manager
• Handles departmental finances, including purchasing and bill payments

Qualifications, Education, and Skills

How to Apply

If you want to work for Marriott, apply online using the APPLY button below