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Outlet Manager (Chinese Speaking)

https://www.marriott.com Logo

Marriott Bonvoy

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Location:
Maldives , Fari Islands

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

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.

Job Responsibility:

  • 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
  • manages all day-to-day operations
  • understands employee positions well enough to perform duties in employees' absence
  • reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • utilizes interpersonal and communication skills to lead, influence, and encourage others
  • advocates sound financial/business decision making
  • demonstrates honesty/integrity
  • leads by example
  • encourages and builds mutual trust, respect, and cooperation among team members
  • serves as a role model to demonstrate appropriate behaviors
  • identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
  • develops specific goals and plans to prioritize, organize, and accomplish work
  • ensures and maintains the productivity level of employees
  • provides leadership, vision and direction to prioritize departmental goals
  • ensures compliance with all food & beverage policies, standards and procedures
  • ensures compliance with all applicable laws and regulations
  • ensures compliance with food handling and sanitation standards
  • ensures staff understands local, state and Federal liquor laws
  • establishes and maintains open, collaborative relationships with employees
  • establishes guidelines so employees understand expectations and parameters
  • monitors alcohol beverage service in compliance with local laws
  • provides services that are above and beyond for customer satisfaction and retention
  • improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
  • manages day-to-day operations, ensures quality, standards and meets customer expectations
  • displays leadership in guest hospitality
  • empowers employees to provide excellent customer service
  • acts as guest service role model
  • handles guest problems and complaints
  • meets with guests to obtain feedback on quality of food and beverage
  • ensures corrective action is taken to continuously improve service
  • incorporates guest satisfaction as a component of departmental meetings
  • manages service delivery in outlets to ensure excellent service from point of entry to departure
  • provides guidance and direction to subordinates
  • identifies educational needs, develops formal training programs
  • ensures employees are treated fairly and equitably
  • strives to improve employee retention
  • ensures employees receive on-going training
  • solicits employee feedback
  • strives to improve service performance
  • ensures recognition is taking place across areas of responsibility
  • provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • analyzes information and evaluates results
  • assists servers and hosts during meal periods and high demand times
  • recognizes good quality products and presentations
  • supervises daily shift operations in absence of Assistant Restaurant Manager
  • oversees financial aspects including purchasing and payment of invoices

Requirements:

  • 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

Additional Information:

Job Posted:
May 19, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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