Outlet Assistant Manager Mott32 NUSTAR

Department

F&B Mott 32

Employee Type

Probationary

Job Responsibilities

• Responsible for daily operation, supervision and overall performance of the outlet. This role ensures the highest level of guest service, staff engagement, and operational efficiency, maintaining brand standards and enhancing the experience through exceptional service, ambience and beverage / food offerings.
• Operations Management: Oversee daily operations, ensuring smooth and efficient service.
• Manage setup, cleanliness, ambience, and compliance with health and safety regulations.
• Ensure adherence to company policies, brand standards, and guest service excellence.
• Guest Service: Greet and interact with guests in a professional and welcoming manner. Resolve guest complaints promptly and effectively to ensure satisfaction. Monitor service quality and proactively address guest feedback.
• Team Leadership: Recruit, train, and manage a team, including servers, bartenders, and hosts. Create and manage staff schedules, ensuring adequate coverage at all times. Conduct regular team meetings, coaching, and performance reviews.
• Financial Performance: Monitor and manage outlet budget, labor costs, and operating expenses. Drive revenue through upselling, promotions, and customer engagement. Maintain inventory control and manage supplier relationships for beverages and snacks.
• Marketing & Guest Engagement: Collaborate with marketing to promote special events, seasonal offers, and new menu items. Ensure the outlet contributes to the hotel’s overall guest experience and brand image. Curate music, lighting and events to create an inviting and luxurious ambience.
• Perform such other duties and responsibilities as may be assigned by his/her superior, management, or the Company from time to time, including tasks necessary to meet business exigencies, operational requirements, and the legitimate needs of the organization.
  
  

• Bachelor’s degree in Hospitality Management, Hotel Administration, Culinary Arts, or a related field.
• Advanced certifications in hospitality, wine studies (e.g., WSET), or F&B management are a plus.
• Minimum 2–5 years of experience in a supervisory or managerial role in a luxury hospitality setting.
• Proven experience in managing an outlet in a 5-star hotel.
• Background in fine dining service standards, cocktail and wine programs, and guest relations.