Food and Beverage Manager

Lead daily food and beverage operations for a full-service hotel, managing outlets, kitchen and banquet/event service while keeping Marriott standards consistent.

Responsibilities

• Oversee daily food and beverage operations and lead hospitality teams to deliver welcoming, consistent guest service
• Manage service and kitchen workflows to support smooth operations
• Direct food offerings for two food and beverage outlets, including kitchen and banquet/event services
• Coordinate logistics across multiple venues and events to keep service running on schedule
• Partner with kitchen staff to maintain high-quality food and beverage standards and keep menus relevant and appealing
• Work with the Catering Sales Manager to develop catering menus and create custom menus for events as needed
• Step in on the kitchen line when necessary and maintain working knowledge of outlet operations to support guest satisfaction
• Order food products, maintain food product inventory, and manage food safety for the property
• Collaborate with the management team to understand departmental budgets, control expenses, and maximize profitability
• Work with the Kitchen Supervisor to train kitchen staff, schedule kitchen coverage, oversee kitchen operations, and coordinate with management on scheduled events and outlet needs so food items are ordered in a timely manner
• Maintain Marriott brand standards and foster a culture of excellence
• Support policies across all departments and ensure effective communication between front-of-house associates and kitchen teams
• Coordinate with the hotel management team to maintain continuity of service standards
• Build and maintain vendor relationships to ensure equipment is maintained with cost-efficiency while maintaining quality
• Ensure food products meet standards, are received into inventory, and are stocked and used properly
• Ensure all operations comply with federal, state, and local health, safety, and sanitation regulations
• Coordinate with the Kitchen Supervisor to complete daily kitchen logs with completion and accuracy
• Complete the quarterly Marriott Global Food Safety inspection
• Implement and monitor inventory control systems to reduce waste and maintain supply levels
• Ensure all food and beverage staff members have valid food safety certifications on file
• Analyze customer feedback, monitor service quality, and develop strategies to improve the guest experience
• Oversee promotional activities, menu innovation, and service improvements to drive customer satisfaction and revenue
• Interact with guests or patrons when issues arise
• Contribute to the strategic direction of the food and beverage department to align with hotel goals and support long-term profitability and brand reputation

Requirements

• Relevant experience in food service management, restaurant management, hospitality management, kitchen management, or food management; supervising or assistant manager experience is valuable
• Banquet/event food production experience for up to 200 guests (mandatory)
• Two plus years experience in food service, restaurants, kitchens, casual dining, banquet, catering, bar, coffee, and culinary experience
• Knowledge of customer service, food safety, food preparation, cooking, serving, inventory control, budgeting, and cash handling
• Ability to lead and manage teams, train staff, conduct interviews, and communicate effectively
• Toast point-of-sale (POS) system familiarity helpful
• ServSafe or equivalent Food Safety Management certification required

Technologies

• Toast point-of-sale (POS)

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Pay

• From $60,000.00 per year

Application Questions

• How many years of kitchen/food service management do you have?

License / Certification

• Do you have a valid ServSafe or equivalent certification? (Preferred)

Work Location

• In person