Food and Beverage Manager at Marriott International

• Serves as the strategic business leader for the property’s Food & Beverage and Culinary operations, including Restaurants/Bars, Room Service, and Banquets/Catering (where applicable). This role is responsible for developing and executing departmental strategies aligned with brand service standards and brand initiatives.
• The position ensures the Food & Beverage/Culinary operation meets target customer expectations, drives employee satisfaction, grows revenue, and maximizes departmental financial performance. It also leads the creation and implementation of property-wide strategies that deliver high-quality products and services, exceed guest and employee expectations, and generate strong returns on investment.
• This position will require shift work and weekends. This is a hands on position. 

CANDIDATE PROFILE Education & Experience Option 1

• High school diploma plus at least 6 years of experience in culinary, food & beverage, or a related field.
• Experience must include a supervisory role managing a team of at least 50 associates
• Must demonstrate prior experience performing at least 80% of the Core Work Activities listed below.

OR Option 2

• A 2-year degree in Culinary Arts, Hotel/Restaurant Management, or a related field plus at least 4 years of relevant experience.
• Experience must include a supervisory role managing a team of at least 50 associates
• Must demonstrate prior experience performing at least 80% of the Core Work Activities listed below.

SKILLS & KNOWLEDGE

• Customer & Personal Service – Strong understanding of customer needs assessment, service quality standards, and evaluating guest satisfaction.
• Management of Financial Resources – Ability to allocate and control spending to achieve operational objectives.
• Administration & Management – Knowledge of strategic planning, resource allocation, leadership principles, HR management, and operational coordination.
• Applied Business Knowledge – Awareness of market dynamics and enterprise-level objectives to diagnose strengths, anticipate risks, identify opportunities, and align team actions with business goals.
• Management of Material Resources – Skill in acquiring and managing equipment, facilities, and supplies efficiently.

CORE WORK ACTIVITIES 

Developing and Maintaining Food & Beverage/Culinary Goals

• Sets clear expectations and holds F&B leaders accountable for service behaviors.
• Reviews financial statements to assess performance against budget.
• Recommends CAPEX funding for equipment and renovations aligned with brand strategy.
• Partners with F&B leadership to identify concerns and create strategies for financial improvement.
• Establishes challenging yet achievable operational goals.
• Continuously seeks opportunities to improve service performance.

Developing and Maintaining Budgets

• Develops and manages the Food & Beverage budget.
• Monitors actual and projected sales to ensure revenue goals are met or exceeded.
• Ensures cash control and liquor control procedures are in place and followed.
• Protects profit margins while maintaining high guest and employee satisfaction.

Leading the Food & Beverage/Culinary Team

• Uses strong interpersonal and communication skills to inspire, lead, and influence others.
• Builds mutual trust, respect, and teamwork across the department.
• Consistently meets or exceeds performance, budget, and team goals.
• Leads by example, demonstrating integrity and professionalism.
• Seeks opportunities to increase profit through cost/benefit analysis and new business opportunities.
• Challenges current processes and drives innovation and change.
• Ensures regular and effective communication across all F&B areas (briefings, meetings, updates).
• Maintains open, collaborative relationships across the department.
• Develops a Food & Beverage operating strategy aligned with brand business strategy.
• Identifies staff development needs and provides coaching, mentoring, and skills support.
• Stays current with market trends and introduces new products to enhance customer satisfaction, generate revenue, and maintain competitive advantage.

Ensuring Exceptional Customer Service

• Provides service that exceeds customer expectations to drive satisfaction and loyalty.
• Coaches employees to better understand and meet guest needs.
• Reviews guest feedback (comment cards, satisfaction surveys) and ensures corrective actions are taken.
• Empowers employees to deliver exceptional service.
• Balances cost considerations with a strong commitment to service quality.
• Communicates action plans based on guest feedback to property leadership.

Managing and Conducting Human Resource Activities

• Provides clear guidance, direction, and performance standards to the team.
• Supports leadership team in effectively managing wages, F&B costs, and controllable expenses.
• Recruits leaders with strong functional expertise, creativity, and entrepreneurial drive.
• Sets goals and expectations and holds staff accountable through the performance review process.
• Ensures expectations are clearly communicated and employees feel comfortable raising concerns.
• Collaborates with Human Resources when needed.
• Ensures fair and equitable treatment of employees.
• Provides specific, actionable feedback to提升 performance.

ADDITIONAL RESPONSIBILITIES

• Communicates relevant information to executives, peers, and subordinates promptly.
• Shares information through phone, written communication, email, or in person as needed.
• Analyzes data to determine the best solutions and resolve problems.
• Estimates food, liquor, wine, and beverage needs for purchasing and requisition planning.
• Orders and purchases necessary equipment and supplies.