Outlets Assistant Manager

The Sheraton Miami Airport & Executive Meeting Center is seeking an Outlets Assistant Manager to support the daily operations of all food and beverage outlets. The Outlets Assistant Manager partners with the Director of Outlets/Outlets Manager to deliver exceptional guest experiences, drive operational excellence, ensure compliance with company standards, and lead front-of-house teams. This position provides hands-on leadership, assists with financial performance, develops employees, and ensures all food and beverage operations are conducted safely, efficiently, and in accordance with brand standards.

Essential Duties:

• Assist in leading the daily operations of assigned food and beverage outlets, ensuring exceptional guest service and operational efficiency.
• Supervise, schedule, train, coach, counsel, and develop front-of-house associates while monitoring performance expectations and providing ongoing feedback.
• Assist with recruiting, hiring, onboarding, and employee engagement initiatives.
• Supervise daily shift operations and assume responsibility for outlet operations in the absence of the Outlets Manager or Director.
• Ensure appropriate staffing levels are maintained to meet guest service, operational, and financial objectives.
• Respond to guest concerns, resolve service issues, and promote service recovery while maintaining a positive guest experience.
• Participate in departmental meetings and communicate operational priorities, service standards, and departmental goals.
• Must be able to withstand prolonged periods of standing and/or walking.
• Ability to sit at a desk and work on a computer for prolonged periods of time.
• Must be able to lift up to 30 pounds.
• Ability to work a flexible schedule, including weekends, holidays, and late hours when necessary.

Specific Requirements of the Role:

• Oversee daily outlet operations to ensure compliance with company policies, brand standards, health, safety, sanitation, food handling, and responsible alcohol service regulations.
• Conduct daily inspections of restaurants, bars, equipment, and service areas to ensure cleanliness, organization, and operational readiness.
• Monitor food and beverage quality, inventory levels, ordering, cash handling, and cost controls to support budgeted financial goals.
• Open and close restaurant operations and perform operational duties alongside associates as business demands require.
• Collaborate with Culinary and hotel departments to ensure seamless execution of service and operational standards.
• Monitor guest satisfaction through direct interaction, guest feedback, comment cards, and service recovery initiatives while continuously improving service performance.
• Assist associates during peak business periods and lead by example through visible floor presence and hands-on support.
• Maintain sales records, operational reports, labor management, and other departmental documentation.
• Perform Manager on Duty responsibilities as assigned.
• Perform other duties as assigned.