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Assistant Outlets Manager Jobs (NOW HIRING)

Heihotels

Assistant F&B Manager (OEM)

Atlanta, GA · On-site

Retain and motivate associates within the various outlets. * Assist with the implementation of company programs and manage the operations of the Restaurant, Room Service and any other food and ...

Highgate Hotels

Outlet Manager

San Francisco, CA · On-site

... outlets. * Ensure compliance with requisition procedures. * Be visible on the floor and assist ... Perform other duties as requested by management. * Maintain a warm and friendly demeanor at all ...

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Assistant Outlets Manager information

What is the difference between Assistant Outlets Manager vs Outlet Supervisor?

AspectAssistant Outlets ManagerOutlet Supervisor
ResponsibilitiesSupports outlet operations, assists in staff management, ensures customer satisfactionOversees daily outlet activities, manages staff, handles customer issues
QualificationsHospitality or management certification, experience in food serviceExperience in hospitality, supervisory skills
Work EnvironmentHotels, restaurants, resortsRestaurants, cafes, hospitality outlets

The Assistant Outlets Manager typically supports the outlet's management team, focusing on operational assistance and staff coordination, while the Outlet Supervisor directly oversees daily activities and staff. Both roles require hospitality experience, but the Assistant Outlets Manager often involves more administrative duties and strategic support.

What are the key skills and qualifications needed to thrive as an Assistant Outlets Manager, and why are they important?

To thrive as an Assistant Outlets Manager, you need expertise in food and beverage operations, staff supervision, and customer service, often supported by a hospitality degree or relevant experience. Familiarity with point-of-sale (POS) systems, inventory management software, and health and safety regulations is typically required. Strong leadership, problem-solving abilities, and effective communication set top performers apart in this role. These skills ensure efficient outlet operations, satisfied guests, and a motivated team, all of which are critical for business success.

What are some common challenges faced by an Assistant Outlets Manager, and how can they be addressed?

Assistant Outlets Managers often encounter challenges such as balancing staff scheduling, maintaining high service standards during peak periods, and handling guest complaints effectively. To address these, strong organizational skills are essential, along with proactive communication and training for team members. Regularly reviewing operational processes and fostering teamwork can help ensure smooth daily operations and a positive guest experience.

What are Assistant Outlets Managers?

Assistant Outlets Managers help oversee the daily operations of food and beverage outlets within hotels, resorts, or restaurants. They support the Outlets Manager by supervising staff, ensuring excellent customer service, maintaining inventory, and assisting with scheduling and training. Their role is essential for smooth service delivery, addressing guest concerns, and upholding quality and safety standards. Assistant Outlets Managers also help implement policies to improve efficiency and profitability.
What cities are hiring for Assistant Outlets Manager jobs? Cities with the most Assistant Outlets Manager job openings:
What states have the most Assistant Outlets Manager jobs? States with the most job openings for Assistant Outlets Manager jobs include:
Assistant Outlets Manager jobs near you
Infographic showing various Assistant Outlets Manager job openings in the United States as of May 2026, with employment types broken down into 77% Full Time, 21% Part Time, and 2% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution.

Outlets Manager (F & B )

Odessa Marriott Hotel and Conference Center

Odessa, TX • On-site

Full-time

Posted 2 days ago

Job description

Job Summary The Outlets Manager is responsiblefor assuring attentive, friendly courteous and efficient service in TheRestaurant, Bar, and Room Service, and while maintaining adherence to budgetedpayroll and overhead cost. He/she is also responsible for continually workingtowards improving the Restaurant, Bar, and Room Service revenues to exceedbudget. Exempt associates are expected to work as much of each workday as isnecessary to complete their job responsibilities. Exempt managers mustcustomarily and regularly direct the work of at least three full-timeassociates or their equivalents. Primary duties must consist of administrativeexecutive or professional tasks more than 50 percent of the time and job dutiesmust also involve the use of discretion and independent judgement more than 50percent of the time.
QUALIFICATIONS:
At least 5 years of progressive experience in ahotel, restaurant, or a related field; or a 2-year college degree and 3 or moreyears of related experience; or a 4-year college degree and at least 1 year ofrelated 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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