Assistant F&B Outlet Manager

Assistant F&B Outlet Manager – Casa BreraCasa Brera, a Luxury Collection Hotel belonging to Marriott International, is currently recruiting an Assistant F&B 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 in 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. With 101 guestrooms and 15 suites, including the refined Milanese Suite, and the rare sky bar and restaurant Etereo, we serve regional cuisine redefined for worldly epicureans. Guests can also enjoy breakfast options, a rooftop pool, and classic Milanese aperitivo.Our team is authentic, modern, and dedicated to crafting unique experiences that connect guests with Milanese heritage in a welcoming and inclusive atmosphere.Main ResponsibilitiesOversee the F&B operations in the outlet.Lead the F&B team and manage the daily operations of the outlet.Apply Standard Operating Procedures and company guidelines.Manage the outlet’s controllable expenses to achieve or exceed budgeted goals.What You’ll DoManaging Day‑to‑Day OperationsSupervise employees and manage all day‑to‑day operations of the hotel outlet.Understand employee positions well enough to perform duties in their absence.Maintain service and sanitation standards in the restaurant.Review staffing and schedules with outlet supervisors to meet guest service, operational needs and financial objectives.Support management in planning, organizing and promoting on‑property events.Be responsible for stock control, inventory, orders and stockroom operations in conjunction with Purchasing.Leading Food and Beverage TeamUse interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty and 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 developmental needs of others and coach, mentor or otherwise help them to improve knowledge or skills in line with Marriott.Develop specific goals and plans to prioritize, organize, and accomplish work.Ensure and maintain the productivity level of employees.Provide vision and direction to bring together and prioritize departmental goals efficiently and effectively.Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, following up and hands‑on management.Ensure compliance with all applicable laws and regulations.Establish and maintain open, collaborative relationships with employees and ensure employees 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 to enhance 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 and ensure quality and standards meet the expectations of the customers daily.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 restaurant and create a positive atmosphere for guest relations.Handle guest problems and complaints and record them into the property internal system.Meet with guests informally 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 into departmental meetings with a focus on continuous improvement.Manage service delivery in outlet to ensure excellent service from point of entry to departure, including greeting, speed of order taking and delivery, fulfilment of special requests and collection of