What are the responsibilities and job description for the Assistant Outlets Manager position at Provo Marriott?
Assistant Outlets Manager
Department: Food & Beverage
Reports To: Outlets Manager / Director of Food & Beverage
Location: Provo Marriott Hotel & Conference Center – Provo, Utah
FLSA Status: Exempt
Position Summary:
The Assistant Outlets Manager supports the daily operations of all hotel food and beverage outlets, including the restaurant, bar, room service, and any additional café or lounge areas. This role ensures that guests receive exceptional service while maintaining brand standards, operational efficiency, and financial goals. The Assistant Outlets Manager provides hands-on leadership, supervises associates, and assists in training, scheduling, and performance management within the department.
Essential Duties and Responsibilities:
Assist in managing the daily operations of all F&B outlets, ensuring smooth, efficient, and profitable service.
Supervise, train, and motivate team members to deliver high-quality guest service in alignment with Marriott brand standards.
Ensure compliance with all health, safety, and sanitation regulations.
Maintain a strong floor presence during peak service periods to engage with guests and support associates.
Monitor guest satisfaction scores and respond to feedback to continuously improve service quality.
Assist in forecasting, scheduling, payroll, inventory management, and cost control for all outlets.
Participate in menu planning, beverage programming, and promotional initiatives to drive revenue.
Review and approve daily cash handling, POS transactions, and reports in accordance with financial policies.
Support hiring, onboarding, and development of food & beverage associates.
Work collaboratively with other departments such as Banquets, Culinary, and Front Office to ensure seamless guest experiences.
Ensure adherence to Marriott and property-specific policies, procedures, and service standards.
Qualifications:
Education and Experience
Must be able to pass a background check.
High school diploma or equivalent required; Business, or related field preferred.
Minimum of 2 years of supervisory experience in food and beverage operations, preferably within a full-service hotel environment.
Marriott brand experience preferred.
Knowledge, Skills, and Abilities
Strong leadership and interpersonal skills with the ability to motivate and develop a diverse team.
Excellent communication and organizational skills.
Proven ability to handle guest concerns with professionalism and discretion.
Working knowledge of restaurant POS systems (Micros, Toast, etc.) and Microsoft Office Suite.
Ability to work flexible hours, including weekends, holidays, and evenings as business demands.
ServSafe or equivalent food handling and alcohol service certification required.
Physical Requirements:
Ability to stand and walk for extended periods.
Ability to lift and carry up to 30 pounds regularly.
May require occasional bending, reaching, and stooping.