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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Restaurant Manager

Morocco, Rabat · Job Posted April 11, 2026
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Job Description

Entry level management position that assists in the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed.

Job Responsibility

  • Assists in the daily operations in Restaurants/Bars and Room Service
  • Assists with menu planning
  • Maintains sanitation standards
  • Assists servers and hosts on the floor during peak meal periods
  • Supervises Restaurants/Bars and Room Service Departments
  • Ensures guest and employee satisfaction while maintaining the operating budget
  • Ensures standards and legal obligations are followed
  • Handles employee questions and concerns
  • Monitors employees to ensure performance expectations are met
  • Provides feedback to employees
  • Assists in supervising daily shift operations
  • Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager
  • Participates in department meetings
  • Ensures all employees have proper supplies, equipment and uniforms
  • Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels
  • Assists in ensuring compliance with all restaurant policies, standards and procedures
  • Monitors alcohol beverage service in compliance with local laws
  • Assists in achieving or exceeding budgeted goals
  • Performs all duties of restaurant employees and related departments as necessary
  • Opens and closes restaurant shifts
  • Interacts with guests to obtain feedback on product quality and service levels
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Encourages employees to provide excellent customer service
  • Handles guest problems and complaints
  • Strives to improve service performance
  • Sets a positive example for guest relations
  • Assists in the review of comment cards and guest satisfaction results with employees
  • Meets and greets guests
  • Supervises on-going training initiatives
  • Uses all available on the job training tools for employees
  • Communicates performance expectations in accordance with job descriptions
  • Coaches and counsels employees regarding performance

Requirements

  • High school diploma or GED
  • 3 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
  • 1 year experience in the food and beverage, culinary, or related professional area
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