Job Summary The Outlets Manager is responsible for assuring attentive, friendly courteous and efficient service in The Restaurant, Bar, and Room Service, and while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving the Restaurant, Bar, and Room Service revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regularly direct the work of at least three full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. 

QUALIFICATIONS:

 At least 5 years of progressive experience in a hotel, restaurant, or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.

• Supervisory experience is required.
• Must be proficient in Windows operating systems, spreadsheets, and word processing.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems, as necessary.
• Must have the ability to assimilate complex information from disparate sources and consider adjusting or modifying to meet all needs.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic math functions.

 RESPONSIBILITIES:

• Approach all encounters with guests and employees in an attentive, friendly courteous and service-oriented manner.
• Maintain regular attendance in compliance with Eofficial Enterprises standards as required by scheduling which will vary according to the needs of the hotel.
• Meet and communicate with Director of Food & Beverage weekly.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Always comply with all standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include Food Handlers, (TABC) Alcohol Awareness, CPR and First Aid.
• Consistently maintain a professional and friendly demeanor.
• Assist Director of Food and Beverage with documentation of F &B personnel as needed and requested.
• Be familiar with the organization of the hotel and know the function of each department.
• Ensure training of all Food and Beverage personnel using the steps to effective training according to Marriott's Hospitality standards.
• Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant, Room Service, VIP M-Club and Bar.
• Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s.
• Review F&B staff's worked hours for payroll compilation and submit to accounting on a timely basis.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Prepare and conduct F&B interviews, working with HR Department and follow hiring procedures according to company S.O.P.'s.
• Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements.
• Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
• Ensure implementation of all policies and house rules.
• Assist in developing and ensuring implementation of Food and Beverage promotional ideas.
• Ensure all beverage costs are maintained to meet budget.
• Focus the F&B Department on their role in contributing to the guest service scores.
• Ensure compliance with company training using the steps to effective training according to company standards.
• Maintain company S.O.P.'s regarding purchase orders, invoices, and checkbook accounting.
• Develop initiate and promote sales including up selling programs for use by all service personnel.
• Ensure service standards are maintained throughout the Food and Beverage Department.
• Participate in required M.O.D. coverage as scheduled.
• Initiate all necessary F&B-related reports according to company standards.
• Ensure that F&B employees are always attentive, friendly, helpful, and courteous to guests, all other employees, and managers.
• Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned.
• Maintain all Marriott Brand, S.O.P.'s concerning credit policies.
• React to negative trends in marketplace by implementing food and beverage blitzes and promotions.
• Organize and conduct monthly department meetings with restaurant and bar staff and weekly F&B meeting according to Marriott and Eofficial standards.
• Attend BEO and other leadership meetings as requested and scheduled.
• Conduct monthly beverage inventories and reconciliations.
• Ensure that the quality and presentation of all food products are according to Marriott and Eofficial’ s standards.
• Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.
• Use the hotel's P.O.S. system to print reports. Analyze reports generated.
• Establish and maintain key control system.
• Monitor and follow up on all Food and Beverage cash overages and shortages.
• Assist the Director of F &B, General Manager and Engineering Department in implementing and maintaining emergency procedures.
• Maintain an organized and comprehensive filing system with documentation of purchases, schedules forecasts reports, and tracking logs.
• Complete all required correspondence in a timely and efficient manner.
• Attend monthly all-employee meetings and any other functions required by management.
• Ability to have professional communication with guests, associates, and managers.
• Provide a motivating influence and seek input regarding food and beverage issues from employees.
• Ensure an elevated level of positive communication exists between the Food & Beverage and Food Production staff.
• Perform P.O.S. changes in menus or additions/deletions of servers, as necessary.
• Oversee daily bar functions, ensuring efficient service, consistent drink quality, and adherence to brand and service standards.
• Create and update beverage menus, including cocktails, wine lists, and non-alcoholic offerings, based on seasonal trends, cost targets, and guest feedback.
• Oversee inventory beverage processes, maintain accurate records, monitor usage, and implement strategies to reduce waste and control beverage cost
• Ensure adherence to TABC and Odessa Marriott company policies regarding alcohol service, health and safety standards, and responsible beverage practices.
• Train bar and service staff on product knowledge, recipes, pouring standards, upselling techniques,
• Conduct regular tastings, recipe checks, and bar audits to maintain consistency and excellence.
• Handle items for Lost and Found according to the standards.
• Maintain required pars of all stock.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the Food and Beverage Director or General Manager.

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