Outlet Manager Jobs

Job Number 23114542
Job Category Food and Beverage & Culinary
Location A Luxury Collection Resort & Spa, Labuan Bajo, One Marriott Drive, Labuan Bajo, Indonesia, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Resort Overview
Cradled between a labyrinth of wild forests and the pearlescent shores of the Flores Sea, sits the luxurious sanctuary of Ta’aktana, a Luxury Collection Resort & Spa, Labuan Bajo. A haven made for the adventurous, sea-seeking Explorers and Collectors from near and far.
Easily accessible, it is the perfect base to explore everything West Flores and Komodo National Park offer at one's own rhythm.
This is Marriott International's first property in the region of Flores. With 70 keys including luxuriously appointed Sea Villas, Family Suites and oversized rooms, this property will be one of a kind in the portfolio of the company in Indonesia.
A wedding chapel to make those memories unforgettable, culinary delights to tantalize the tastebuds, views of spectacular sunsets from a Bar immersed in the sea to relaxing spa treatments are just some of the choices that we be on offer to the discerning traveller.
Job Summary
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
CANDIDATE PROFILE
Education And Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES
Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• Serves as a role model to demonstrate appropriate behaviors.
• Ensures compliance with all applicable laws and regulations.
• Ensures and maintains the productivity level of employees.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Ensures staff understands local, state and Federal liquor laws.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with food handling and sanitation standards.
• Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Ensures corrective action is taken to continuously improve service results.
• Handles guest problems and complaints.
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Empowers employees to provide excellent customer service.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing and Conducting Human Resource Activities

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Ensures employees receive on-going training to understand guest expectations.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.

Additional Responsibilities

• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Oversees the financial aspects of the department including purchasing and payment of invoices.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world’s most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.