Assistant Outlet Manager

Assistant Outlet Manager - Casa Brera - a Luxury Collection Hotel, MilanCasa Brera, a Luxury Collection Hotel belonging to Marriott International, is currently recruiting an Assistant Outlet Manager. Reporting to the F&B Outlets Manager, the ideal candidate has a 360° understanding of luxury lifestyle hospitality and national and international experience in leading and training teams, promoting, and organizing events.This position supports the smooth running of daily F&B operations across our restaurant Etereo. It combines hands‑on involvement with team coordination, guest experience, and operational standards. We’re looking for someone collaborative, with a strong sense of responsibility and a drive to make a meaningful impact through their work.About UsLocated near the iconic Teatro alla Scala, Casa Brera, a Luxury Collection Hotel, Milan is an authentic expression of the city's evocative spirit, intertwined with the rhythm of the Brera neighborhood. The hotel is a gateway to the rich tapestry of Milanese history, art and culture. An interpretation of the city's timeless elegance, brought to life by celebrated designer, Patricia Urquiola, there are 101 guestrooms and 15 suites, including the refined Milanese Suite. Favored by locals and guests, Casa Brera is a must‑visit location for worldly epicureans. Presenting a symphony of flavors, regional cuisine is redefined. A rare sky bar and restaurant, Etereo is where a rooftop pool and panoramic views meet exceptional gastronomy. Guests can savor delicious breakfast options and enjoy classic Milanese aperitivo.Main ResponsibilitiesOversee the F&B operations in the outlet.Lead the F&B team, managing the daily operations of the outlet.Apply Standard Operating Procedures and company guidelines.Manage function’s controllable expenses to achieve or exceed budgeted goals.Love to create memorable experiences around food & beverage and leave a mark on the team.Full‑time position, 5 days a week with 2 days off.Starting date as soon as possible.Managing Day‑to‑Day OperationsSupervise and manage employees and all day‑to‑day operations of the hotel outlet.Understand employee positions well enough to perform duties in employees’ absence.Maintain service and sanitation standards in the restaurant.Review staffing and schedules with the outlets supervisors to ensure that guest service, operational needs and financial objectives are met.Support the management in planning, organizing and promoting events on‑property.Be responsible for stock control, inventory, orders and stockroom operations in conjunction with Purchasing department.Leading the Food and Beverage TeamUtilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.Encourage and build mutual trust, respect, and cooperation among team members.Serve as a role model to demonstrate appropriate behaviors in line with Marriott and brand values.Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills in line with Marriott.Develop specific goals and plans to prioritize, organize, and accomplish your work.Ensure and maintain the productivity level of employees.Provide the leadership, vision and direction to bring together and prioritize the departmental goals efficiently.Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hands‑on management.Ensure compliance with all applicable laws and regulations.Establish and maintain open, collaborative relationships with employees and ensure they do the same within the team.Establish guidelines so employees understand expectations and parameters.Monitor alcohol beverage service in compliance with local laws.Ensuring Exceptional Customer ServiceProvide services that are above and beyond for customer satisfaction and retention.Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Manage day‑to‑day operations, ensuring the quality, standards and meet the expectations of the customers on a daily basis.Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.Empower employees to provide excellent customer service.Act as the guest service role model for the restaurants, set a good example of excellent customer service and create a positive atmosphere for guest relations.Handle guest problems and complaints and record them into the property internal system.Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.Ensure corrective action is taken to continuously improve service results.Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of