Job Summary
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. The Outlet Manager supervises daily restaurant operations, assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. The role strives to continually improve guest and employee satisfaction, maximize financial performance in areas of responsibility, and determine the training needed to accomplish goals, then implement the plan.
Candidate Profile
Education and Experience
- High school diploma or GED; 4 years of experience in food and beverage, culinary, or a related professional area
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in food and beverage, culinary, or a related professional area
Core Work Activities
Managing Day-to-Day Operations
- Supervise and manage employees and all day-to-day operations, and understand employee positions well enough to perform duties in their absence
- Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
Leading Food and Beverage Team
- Lead, influence and encourage others through interpersonal and communication skills, and lead by example
- Build mutual trust, respect and cooperation among team members, and serve as a role model
- Identify developmental needs, coach and mentor others, and set goals and plans to prioritize and organize work
- Ensure compliance with food & beverage policies, food handling and sanitation standards, applicable laws, and local, state and federal liquor laws
- Monitor alcohol beverage service in compliance with local laws
Ensuring Exceptional Customer Service
- Deliver service above and beyond for customer satisfaction and retention, and empower employees to do the same
- Meet with guests informally during meals or at departure to obtain feedback, and handle guest problems and complaints
- Incorporate guest satisfaction into departmental meetings with a focus on continuous improvement
- Manage service delivery from point of entry to departure, including special requests, payment and invitation to return
Managing and Conducting Human Resource Activities
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
- Develop formal training programs or classes, and ensure employees receive ongoing training on guest expectations
- Ensure employees are treated fairly and equitably, strive to improve retention, and address employee concerns through an open door policy
Additional Responsibilities
- Assist servers and hosts on the floor during meal and high-demand periods, and supervise shift operations in the absence of the Assistant Restaurant Manager
- Oversee the financial aspects of the department, including purchasing and payment of invoices
About the Team
JW Marriott is part of Marriott International's luxury portfolio. The team section emphasizes that associates come first, with opportunities for training, development, recognition and a focus on holistic well-being.
Marriott International is an equal opportunity employer committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
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