Food & Beverage Manager - Courtyard by Marriott Fort Worth at Alliance Town Center

Position Summary

The Food & Beverage Manager is responsible for driving excellence across all restaurant operations, including the team member experience, guest experience, and financial performance. This role provides strategic and hands-on leadership to ensure exceptional service, high-quality food and beverage offerings, and a safe, clean, and engaging environment.

Primary Job Duties

• Maintains full P&L accountability for assigned outlet(s), driving revenue growth and cost control.
• Oversees reservations, service flow, staffing levels, scheduling, and attendance management to ensure operational efficiency.
• Leads daily pre-shift briefings, demonstrating expert-level knowledge of menus, offerings, and guest experience standards.
• Recruits, interviews, hires, and onboards team members with a focus on developing future leaders.
• Coaches, develops, and evaluates team members through ongoing feedback, performance reviews, and hands-on training.
• Builds a high-performing team by recognizing excellence and addressing performance concerns through coaching and documentation.
• Inspires and motivates the team to consistently deliver exceptional service and achieve performance goals.
• Promotes and reinforces company mission, values, and service culture across all interactions.
• Ensures compliance with all company policies, procedures, and service standards.
• Addresses guest concerns promptly and professionally, ensuring a positive and memorable experience.
• Maintains a clean, safe, and organized environment in compliance with OSHA regulations and local health codes.
• Conducts routine safety and cleanliness inspections and ensures timely completion of maintenance requests.
• Ensures proper use, care, and maintenance of all restaurant equipment.
• Oversees POS operations, cash handling procedures, and financial accountability.
• Supports marketing and promotional initiatives to drive traffic and increase revenue.
• Develops and manages labor schedules aligned with business demands and financial goals.
• Reviews and approves payroll in a timely and accurate manner.
• Maintains strong communication with hotel leadership and culinary teams.
• Leads by example by supporting service positions (Host, Server, Food Runner, etc.) as needed.
• Ensures completion and accountability of all side work and operational tasks.
• Fosters a collaborative and respectful partnership with kitchen and back-of-house teams.
• Performs additional duties as assigned by hotel leadership.
  
  

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

Knowledge, Skills And Abilities

• Strong leadership skills with the ability to manage and develop teams in a high-volume environment.
• Excellent problem-solving and decision-making capabilities.
• Ability to adapt quickly to changing business needs and operational demands.
• Strong organizational and time-management skills with the ability to prioritize effectively.
• Working knowledge of food safety, sanitation, and health regulations.
• Proficiency in POS systems, scheduling software, and basic computer applications.
• Exceptional communication and interpersonal skills.
• Ability to quickly learn and retain detailed information, including menus, service standards, and operational procedures.
• Passion for hospitality and commitment to delivering outstanding guest service.
  
  

Physical Demands

• Ability to stand and walk for extended periods in a fast-paced environment.
• Frequent bending, reaching, and lifting during shifts.
  
  

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.