Assistant Venue Manager - Bars at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Johor, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

0.0

Posted On

18 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Bar Management, Staff Supervision, Inventory Management, Customer Service, Cash Handling, Liquor Control, Sanitation Standards, Performance Coaching, Scheduling, Training, Conflict Resolution, Budget Maintenance, Safety Procedures, Food Handling, Operational Compliance

Industry

Hospitality

Description

JOB SUMMARY Entry level management position that is responsible for the daily operations in the Bar/Lounge. Position directs, trains and assists employees to serve guests and ensures proper standards are followed. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations, professionally and consistently. Strengthens the food and beverage/culinary team by assisting in other outlets when needed. CANDIDATE PROFILE Education and Experience • 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. CORE WORK ACTIVITIES Supporting Management of Bar Activities and Upkeep • Ensures high quality products and presentations. • Supervises daily shift operations. • Helps maintain par stocks throughout the various departments by daily monitoring of on-hand inventory. • Maintains food handling, sanitation and cleanliness standards. • Operates all department equipment as necessary. • Assists floor staff during busy periods. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Reports malfunctions in department equipment. Ensuring Bar Team Delivers Exceptional Customer Service • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Observes service behaviors of employees. • Empowers employees to provide excellent customer service within guidelines. Modeling and Holding Bar Team Accountable to High Standards of Work • Supervises Bar/Lounge in compliance with all local, state and Federal beverage and liquor laws. • Trains staff on cash handling and credit policies and procedures. • Trains staff on liquor control policies and procedures. • Supervises adherence to all liquor control policies and procedures. • Ensures compliance with all Bar/Lounge policies, standards, and procedures. • Maintains standards for bartender and cocktail service. • Supervises adherence to all cash handling and credit policies and procedures. Facilitating the Performance of the Bar Team • Ensures all employees have proper supplies, equipment and uniforms. • Helps train employees in safety procedures. • Uses all available on the job training tools for employees. • Communicates performance expectations in accordance with job descriptions for each position. • Coaches employees regarding performance on an on-going basis. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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Responsibilities

The Assistant Venue Manager is responsible for the daily operations of the bar and lounge, including supervising staff, managing inventory, and ensuring high standards of service. They also oversee compliance with liquor laws, handle cash procedures, and support the broader food and beverage team.