Marriott International

Manages and franchises hotels around the world

Venue Manager - Brasserie, All Day Dining

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeDubai - United Arab EmiratesNo salary listedIn-person

About the Job

Requirements

A high school diploma or GED and 4 years of experience in Food & Beverage operations, restaurant management, hospitality, or a related professional area; alternatively, a 2-year degree from an accredited university in Hospitality Management, Hotel and Restaurant Management, Food Service Management, Business Administration, or a related field and 2 years of relevant experience.
Previous experience in a luxury hotel, upscale restaurant, brasserie, or European dining concept is preferred.
Experience managing a high-volume All Day Dining restaurant or Brasserie is preferred.
A luxury hotel or upscale standalone restaurant background is preferred.
European dining concept experience is preferred.
Strong knowledge of restaurant financials, budgeting, and labor management is preferred.
Experience with Forbes Travel Guide, LQA, or other luxury service standards is advantageous.
Proven ability to lead and develop multicultural teams is preferred.
The competencies include restaurant operations management, leadership and team development, guest experience excellence, financial acumen, revenue generation, service quality management, communication and interpersonal skills, problem solving and decision making, employee engagement, change management, planning and organizing, and luxury hospitality standards.

Responsibilities

Oversee daily All Day Dining restaurant operations to ensure efficient service across breakfast, lunch, dinner, and special events.
Maintain service, cleanliness, sanitation, and operational standards; complete opening and closing procedures in accordance with company standards.
Review staffing levels to meet guest-service, operational, and financial objectives; maintain productivity and labor efficiency through scheduling and workforce planning.
Conduct daily briefings and pre-shift meetings to communicate operational priorities.
Monitor restaurant appearance, maintenance needs, and ambiance; oversee reservations, table allocation, and guest flow to maximize capacity and satisfaction.
Collaborate with Culinary and Stewarding teams to ensure seamless operations.
Provide leadership, direction, and support to restaurant associates and supervisors; lead visibly through operational presence and guest engagement.
Build a culture of teamwork, accountability, and service excellence; coach and mentor associates to improve performance and professional development.
Establish departmental goals and action plans aligned with business objectives and ensure compliance with Food & Beverage policies, procedures, and service standards.
Conduct regular performance reviews and development discussions; ensure associates follow food safety, hygiene, and sanitation requirements.
Deliver dining experiences that meet high service standards, maintain a strong floor presence during peak periods, and build relationships with guests, repeat patrons, and VIPs.
Handle guest complaints and service recovery; ensure service throughout the guest journey and monitor feedback, implementing action plans to improve satisfaction.
Support special requests, dietary requirements, celebrations, and VIP experiences; promote personalized and anticipatory service and improve guest experience and satisfaction metrics.
Achieve revenue, profitability, and departmental performance goals; monitor sales, operating costs, expenses, inventory, supplies, and equipment utilization.
Support budget preparation and financial forecasting; drive upselling and revenue initiatives, analyze business trends, and develop performance-improvement plans.
Ensure compliance with purchasing and expense-management procedures.
Set performance expectations and provide ongoing coaching and feedback; identify training needs and development opportunities.
Conduct orientation and onboarding for new associates; participate in recruitment, interviewing, and selection.
Support succession planning, talent development, employee engagement, recognition, and retention; use feedback and engagement surveys to identify improvements.
Apply company policies and procedures fairly and consistently and foster a positive, inclusive work environment.
Ensure compliance with food safety, health, sanitation, and workplace-safety regulations; maintain company and brand standards and conduct regular audits.
Ensure associates comply with grooming and uniform standards; maintain knowledge of local food and beverage regulations.
Support sustainability initiatives and ensure restaurant equipment is properly maintained and functioning.
Assist associates on the restaurant floor during high-volume service; participate in departmental, Food & Beverage, and operational meetings.
Analyze operational reports and recommend improvements; collaborate with Culinary, Marketing, Revenue, and Quality teams on outlet initiatives.
Support promotional events, seasonal activations, and special dining experiences; perform other duties as assigned to support business objectives.

Desired Qualifications

Previous experience in a luxury hotel, upscale restaurant, brasserie, or European dining concept.
Experience managing a high-volume All Day Dining restaurant or Brasserie.
A luxury hotel or upscale standalone restaurant background.
European dining concept experience.
Strong knowledge of restaurant financials, budgeting, and labor management.
Experience with Forbes Travel Guide, LQA, or other luxury service standards.
Proven ability to lead and develop multicultural teams.

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.

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.

About the Company

Marriott International

Manages and franchises hotels around the world

Marriott International manages and franchises hotels and resorts for leisure and business travelers, with brands spanning luxury stays, select-service hotels and extended visits. Its portfolio includes The Ritz-Carlton, Sheraton and Courtyard, giving hotel owners different formats for serving guests. Most properties belong to third-party owners: Marriott earns management fees tied to hotel revenue and profit, or franchise royalties for use of its brands and systems, while owning or leasing a small share itself. The company also licenses its names for branded residences and vacation ownership properties. With operating roots dating to 1927, Marriott is headquartered in Bethesda, Maryland.

Company size: 10,001+
Company stage: IPO
Headquarters: Bethesda, MD
Founded: 1927

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