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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Outlet Manager

Malaysia, Putrajaya · Job Posted January 15, 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
  • Assists with menu planning
  • Maintains sanitation standards
  • Assists servers and hosts on the floor during peak meal periods
  • Manages all day-to-day operations
  • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
  • Reviews staffing levels
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • 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
  • Monitors alcohol beverage service
  • 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 the quality, standards and meets the expectations of the customers
  • Displays leadership in guest hospitality
  • Empowers employees to provide excellent customer service
  • Acts as the guest service role model
  • Handles guest problems and complaints
  • Meets with guests on an informal basis 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
  • Provides guidance and direction to subordinates
  • Identifies the educational needs of others, develops formal educational or training programs
  • Ensures employees are treated fairly and equitably
  • Ensures employees receive on-going training
  • Solicits employee feedback
  • Strives to improve service performance
  • Ensures recognition is taking place
  • Provides information to supervisors, co-workers, and subordinates
  • Analyzes information and evaluating results to choose the best solution
  • 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 the 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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