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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Outlet Manager

Vietnam, Nha Trang · Job Posted June 29, 2026
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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 financial performance
  • Determines training needed to accomplish goals, then implements plan
  • Supervises and manages employees
  • Manages all day-to-day operations
  • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
  • Reviews staffing levels to ensure guest service, operational and financial objectives are met
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Identifies developmental needs of others and coaches, mentors, or helps others to improve their knowledge or skills
  • Develops specific goals and plans to prioritize, organize, and accomplish work
  • Ensures and maintains productivity level of employees
  • Provides leadership, vision and direction to bring together and prioritize departmental goals
  • Ensures compliance with all food and 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
  • Manages day-to-day operations, ensures quality, standards and meets customer expectations
  • Displays leadership in guest hospitality, exemplifies excellent customer service
  • Empowers employees to provide excellent customer service
  • Acts as guest service role model for the restaurants
  • Handles guest problems and complaints
  • Meets with guests informally during meals or upon departure to obtain feedback
  • Ensures corrective action is taken to continuously improve service results
  • Incorporates guest satisfaction as a component of departmental meetings
  • Manages service delivery in outlets from point of entry to departure
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Identifies educational needs of others, develops formal educational or training programs
  • Ensures employees are treated fairly and equitably
  • Strives to improve employee retention
  • Ensures employees receive on-going training to understand guest expectations
  • Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results
  • 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 to choose the best solution and solve problems
  • Assists servers and hosts on the floor 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 of the department 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
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