Mgr-Food & Beverage II-B

Role Overview

Manager, Food & Beverage II-B at Marriott. This position is responsible for all food and beverage operations at the property level.

Role Purpose

Oversee all culinary, restaurant, beverage, and room service operations while managing guest and employee satisfaction, maintaining brand standards, and meeting or exceeding financial goals. Develop and implement the food and beverage business plan and demonstrate knowledge and proficiency of all applicable food and beverage laws and regulations.

Key Responsibilities

Financial Management

• Develop and manage all financial, employee engagement, and guest satisfaction plans and actions for Food and Beverage departments.
• Maintain a positive cost management index for kitchen and restaurant operations.
• Utilize budgets to understand financial objectives.
• Comply with all corporate accounting procedures.

Leadership & Team Management

• Manage the Food and Beverage departments, excluding catering sales.
• Supervise and manage employees and oversee all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial and business decision making through demonstrated honesty and integrity.
• Lead by example.
• Create and nurture a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.
• Provide excellent customer service to all employees.
• Respond quickly and proactively to employee concerns.
• Provide a learning atmosphere with a focus on continuous improvement.
• Provide proactive coaching and counseling to team members.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Monitor and maintain the productivity level of employees.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Provide the leadership, vision, and direction to bring together and prioritize departmental goals in a way that will be efficient and effective.
• Set clear expectations with employees and team leaders and verify that appropriate rewards are given if expectations are exceeded.

Human Resources

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conduct performance reviews in a timely manner.
• Promote both Guarantee of Fair Treatment and Open Door policies.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others.
• Develop an action plan to address need areas and expand on strengths based on employee engagement and guest satisfaction results.

Customer Service & Operations

• Provide excellent customer service to guests.
• Respond quickly and proactively to guest concerns.
• Understand the brand's service culture.
• Drive alignment of all employees, team leaders, and managers to the brand's service culture.
• Set service expectations for all guests internally and externally.
• Take ownership of a guest complaint or problem until it is resolved or has been addressed by the appropriate manager or employee.
• Verify all banquet functions are up to standard and exceed guest expectations.
• Provide services that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serve as a role model to demonstrate appropriate behaviors.
• Manage day-to-day operations, drive quality, and verify standards are meeting the expectations of customers on a daily basis.

Communication & Problem Solving

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Drive effective departmental communication and information systems through logs, department meetings, and property meetings.

Qualifications & Experience

• High school diploma or GED and 4 years of experience in food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major, and 2 years of experience in food and beverage, culinary, or related professional area.

Additional Information

Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated and is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.