Outlet Manager

Richmond Marriott Short Pump•Glen Allen, VA

About The Position

As the Outlet Manager, you will be responsible for delivering a high-quality menu and food products while motivating and leading staff to provide exceptional customer service. This role is accountable for achieving the outlet's revenue, profitability, and quality goals while ensuring efficient daily operations. You will maintain high standards of production, productivity, quality, and guest service, and oversee both front-of-house and back-of-house operations. Success in this position requires strong leadership, organizational, and operational management skills, along with hands-on experience in all areas of outlet operations. This industry operates seven (7) days per week, twenty-four (24) hours per day. Regular and reliable attendance, in accordance with company standards, is essential for success in this role.

Requirements

High School Diploma or General Education Degree (GED), or equivalent work experience
Minimum of twenty-one (21) years of age, as required to serve alcoholic beverages
Strong understanding of the English language, with effective written and verbal communication skills
Proficiency in basic computer skills; familiarity with Microsoft Office preferred
Experience with food and beverage Point of Sale (POS) systems preferred
Minimum of one (1) to two (2) years of supervisory experience
Minimum of three (3) to five (5) years of experience in food service, including training in liquor, wine, and food service
Certification in an alcohol awareness program and food handler certification preferred
Ability to exert physical effort in lifting and transporting up to fifty (50) pounds, and to push or pull carts and other equipment weighing up to one hundred (100) pounds
Ability to endure frequent physical movement throughout the hotel property
Position requires working in variable temperature conditions and noise levels, in both indoor and outdoor environments
Must be able to stand, walk, and maintain well-paced mobility for extended periods of time

Responsibilities

Utilize sales forecasts to schedule appropriate staffing levels while adhering to established labor standards and guidelines
Demonstrate knowledge of food and beverage cost controls to support profitability goals
Apply creativity in the setup and decoration of food tables and service displays
Coordinate and oversee daily Front of the House restaurant operations
Regularly review product quality and research new vendors to ensure consistency and value
Ensure proper staffing procedures are followed to achieve maximum payroll productivity while maintaining cost controls in accordance with company standards
Deliver superior guest service by maximizing customer satisfaction and responding efficiently and accurately to guest concerns and complaints
Conduct pre-shift meetings to communicate information relevant to daily operations and upcoming business needs
Assign work duties and side work in accordance with departmental procedures, communicating any changes or additions throughout the shift as needed
Input, access, and manage information using property management systems, computers, and Point of Sale (POS) systems