Food & Beverage Manager

Additional Information: This hotel is owned and operated by an independent franchisee, Hollander Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

• Oversee daily operations of restaurant, bar, room service, and banquet/catering functions, ensuring service standards are met or exceeded
• Manage banquet event execution from setup through breakdown for our high-volume event spaces, coordinating with Sales/Catering to deliver on Banquet Event Orders (BEO)
• Daily hands-on leadership of restaurant front of house (FOH) personnel and operation
• Develop and manage F&B budgets, labor forecasts, and cost controls; monitor P&L performance against goals
• Recruit, train, schedule, and supervise F&B staff and supervisors; conduct performance reviews and coaching
• Ensure compliance with health, safety, and alcohol service regulations, and maintain adherence to Marriott brand standards across all F&B operations
• Utilize Marriott systems for operations, scheduling, and reporting, including Opera Property Management System (PMS) and Micros/Simphony applications
• Order and manage inventory of ingredients, beverages, and supplies for restaurant and banquet service, maintaining par levels and controlling costs
• Partner with the Executive Chef and culinary team on menu execution and quality standards
• Handle guest feedback and service recovery to protect brand and guest satisfaction scores
• Report directly to the General Manager and collaborate on hotel-wide F&B strategy, standards, and initiatives.

• High school diploma or equivalent required; Associate Degree or Bachelor’s Degree in Hospitality Management, Business Administration, or related field preferred
• 4 years restaurant and banquet/catering management experience required
• Hotel/hospitality experience including knowledge of Sales & Event coordination strongly preferred
• Valid food safety and alcohol service certifications, or ability to obtain them within the required timeframe
• Proficient with point-of-sale (POS) and Windows operating systems
• Prior experience with Marriott-branded properties and systems (Opera PMS, Micros/Simphony POS) preferred
• Proven experience in budgeting, financial management, and cost control
• Excellent team leadership, payroll management, and guest service skills
• Ability to work a flexible schedule including evenings, weekends, and holidays

• Medium Work: Exerting up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects.
• Position requires the ability to stand and walk for extended periods, frequently bend, reach, stoop, lift, carry, push, pull, and safely navigate restaurant, banquet, kitchen, and other hotel areas.
• This role also requires regular computer work, including sitting, keyboarding, using a mouse, and viewing a computer monitor for extended periods.
• Must be able to hear verbal conversations over the phone and in person with background noise and express or exchange information by means of the spoken word.
  

• Paid Time Off
• Holiday Pay
• Paycheck Advancement Program
• Hotel Travel Discounts
• Supplemental Insurance
• Employee Assistance Program
• Employee Meals

• Insurance - Medical, Dental, Vision, Life and AD&D
• 401(k) Plan with Employer Match
  

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