Venue Manager - Brasserie (All Day Dining)

JOB SUMMARY
Responsible for the overall success of the All Day Dining restaurant operations, ensuring exceptional guest experiences, operational excellence, financial performance, and associate engagement. Oversees daily restaurant operations, maintains luxury service standards, and drives guest satisfaction while maximizing revenue and profitability.

Leads and develops the restaurant team through effective coaching, training, and performance management. Ensures compliance with food safety, sanitation, brand standards, and company policies while fostering a culture of service excellence and continuous improvement.

CANDIDATE PROFILE Education and Experience

• High school diploma or GED; 4 years of experience in Food & Beverage operations, restaurant management, hospitality, or a related professional area.

OR

• 2-year degree from an accredited university in Hospitality Management, Hotel and Restaurant Management, Food Service Management, Business Administration, or related field; 2 years of experience in Food & Beverage operations, restaurant management, hospitality, or a related professional area.

• Previous experience in a luxury hotel, upscale restaurant, brasserie, or European dining concept preferred.

CORE WORK ACTIVITIES Managing Day-to-Day Operations

• Oversees the daily operations of the All Day Dining restaurant, ensuring smooth and efficient service throughout breakfast, lunch, dinner, and special events.

• Maintains exceptional service, cleanliness, sanitation, and operational standards.

• Reviews staffing levels to ensure guest service, operational requirements, and financial objectives are achieved.

• Conducts daily briefings and pre-shift meetings to communicate operational priorities.

• Ensures all opening and closing procedures are completed in accordance with company standards.

• Monitors restaurant appearance, maintenance requirements, and overall ambiance.

• Oversees reservations, table allocation, and guest flow to maximize restaurant capacity and guest satisfaction.

• Collaborates with Culinary and Stewarding teams to ensure seamless operations.

Leading the Food & Beverage Team

• Provides leadership, direction, and support to restaurant associates and supervisors.

• Leads by example through visible operational presence and active guest engagement.

• Builds a culture of teamwork, accountability, and service excellence.

• Coaches and mentors associates to enhance performance and professional development.

• Establishes departmental goals and action plans aligned with business objectives.

• Ensures compliance with all Food & Beverage policies, procedures, and service standards.

• Maintains productivity levels and labor efficiencies while ensuring service excellence.

• Conducts regular performance reviews and development discussions.

• Ensures associates understand and adhere to food safety, hygiene, and sanitation requirements.

• Creates an environment of open communication and mutual respect.

Ensuring Exceptional Guest Service

• Delivers memorable dining experiences by maintaining the highest service standards.

• Maintains a strong presence on the restaurant floor during peak periods.

• Builds relationships with guests and recognizes repeat patrons and VIPs.

• Handles guest complaints and service recovery professionally and effectively.

• Ensures service delivery exceeds guest expectations from arrival through departure.

• Monitors guest feedback and implements action plans to improve satisfaction.

• Promotes personalized and anticipatory service.

• Supports special requests, dietary requirements, celebrations, and VIP experiences.

• Continuously seeks opportunities to enhance the guest experience.

• Drives guest satisfaction scores and outlet performance metrics.

Managing Financial Performance

• Achieves and exceeds revenue, profitability, and departmental performance goals.

• Monitors daily sales performance and operational costs.

• Controls labor costs through efficient scheduling and workforce planning.

• Reviews operating expenses and identifies opportunities for cost optimization.

• Supports budget preparation and financial forecasting.

• Drives upselling and revenue-generating initiatives.

• Monitors inventory, operating supplies, and equipment utilization.

• Ensures compliance with purchasing and expense management procedures.

• Analyzes business trends and develops action plans to improve performance.

Managing and Conducting Human Resource Activities

• Sets performance expectations and provides ongoing coaching and feedback.

• Identifies training needs and ensures associates receive appropriate development opportunities.

• Conducts orientation and onboarding for new associates.

• Participates in recruitment, interviewing, and selection processes.

• Supports succession planning and talent development initiatives.

• Promotes employee engagement, recognition, and retention.

• Utilizes employee feedback and engagement surveys to identify improvement opportunities.

• Ensures fair and consistent application of company policies and procedures.

• Fosters a positive work environment that supports diversity and inclusion.

Maintaining Quality, Compliance, and Standards

• Ensures compliance with food safety, health, sanitation, and workplace safety regulations.

• Maintains adherence to company standards and brand requirements.

• Conducts regular audits of service, cleanliness, and operational procedures.

• Ensures restaurant associates comply with grooming and uniform standards.

• Maintains knowledge of local regulations related to food and beverage operations.

• Supports sustainability initiatives and environmentally responsible business practices.

• Ensures all restaurant equipment is maintained and functioning properly.

Additional Responsibilities

• Assists associates on the restaurant floor during high-volume service periods.

• Participates in departmental, Food & Beverage, and operational meetings.

• Analyzes operational reports and recommends improvements.

• Collaborates with Culinary, Marketing, Revenue, and Quality teams to support outlet initiatives.

• Supports promotional events, seasonal activations, and special dining experiences.

• Performs other duties as assigned to support business objectives.

PREFERRED QUALIFICATIONS

• Experience managing a high-volume All Day Dining restaurant or Brasserie.

• Luxury hotel or upscale standalone restaurant background.

• European dining concept experience preferred.

• Strong knowledge of restaurant financials, budgeting, and labor management.

• Experience with Forbes Travel Guide, LQA, or other luxury service standards is advantageous.

• Proven ability to lead and develop multicultural teams.

COMPETENCIES

• Restaurant Operations Management

• Leadership & Team Development

• Guest Experience Excellence

• Financial Acumen

• Revenue Generation

• Service Quality Management

• Communication & Interpersonal Skills

• Problem Solving & Decision Making

• Employee Engagement

• Change Management

• Planning & Organizing

• Luxury Hospitality Standards

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.