Assistant Food and Beverage Manager

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.

JOB TITLE: Assistant Food and Beverage Manager
REPORTS TO: Director of Outlets / Director of Banquets / Director of Food and Beverage
Do you have the J Quality?
https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be

Interested applicants should send cover letter and resume to: ProvidenceMarriottHR@marriottprovidence.com

Position Overview:
This is a lateral leadership role designed to provide consistent, hands-on support across both the Food & Beverage outlets and the Banquet department. The Assistant Food and Beverage Manager works closely with department heads to maintain operational excellence, uphold brand and service standards, and drive guest satisfaction. This role is key in bridging the day-to-day needs of restaurant operations, in-room dining, MClub, and banquet events, ensuring alignment and support across all areas.

Supervises Through Subordinates:

• Bluefin & Fresh Bites: Supervisors and Associates – Servers, Food Runners, Bussers, Hosts/Hostesses, Bartenders
• MClub: Servers and Hosts
• Aqua: Servers, Food Runners, Bussers, Hosts/Hostesses, Bartenders
• Banquets: Servers, Bartenders, and Housemen

Works Closely With:
Hotel Leadership, Executive Committee, and all operational departments

Purpose of the Position:
To support and assist in managing all aspects of the food and beverage departments, maintaining operational standards, enhancing guest satisfaction, supporting profitability, and providing consistent leadership across outlets and banquets.

Essential Responsibilities:

• Maintain Marriott and brand standards for service and food & beverage quality
• Assist in achieving budget goals for revenue, labor, and expenses across both F&B and Banquets
• Serve as a key driver of guest satisfaction and service consistency across all outlets and banquet functions
• Actively participate in associate development, training and onboarding; help prepare new hires for a smooth handoff to their respective departments once fully trained
• Provide scheduling assistance based on occupancy forecasts, group bookings, and departmental needs
• Monitor and manage labor and equipment costs, working closely with department leaders
• Provide hands-on support during peak business periods and in cases of callouts or staffing shortages
• Lead and support activation stations and lobby experiences
• Collaborate on concepts and initiatives with Directors to drive guest engagement and incremental revenue (e.g., holiday activations, special events)
• Ensure cleanliness, maintenance, and organization of all F&B outlets and banquet spaces
• Ensure compliance with all company policies as well as local, state, and federal laws
• Uphold security protocols for inventory and financial assets
• Assist with inventory control, ordering, par maintenance, and product quality assurance
• Ensure beverage program consistency and adherence to both Marriott and Meyer Jabara standards across Banquets and F&B
• Handle internal and external guest feedback with professionalism and care
• Attend weekly operations and BEO meetings, stepping in for leaders as needed
• Serve as Manager on Duty when scheduled
• Help lead quarterly departmental meetings or more frequently if needed
• Provide leadership coverage for the Director of Outlets during absences
• Assist in interviewing, hiring, training, and disciplinary processes for outlet and banquet team members
• Support kitchen expo and back-of-house operations during service when needed, ensuring food quality and service timing meet expectations
• Direct daily task assignments for supervisors in the absence of the Director of Outlets
• Perform other tasks as assigned by the Director of Food and Beverage
• Manage reservations, answer phones, and coordinate guest requests
• Utilize operational systems including PMS, MICROS, IRIS, and other F&B tech platforms
• Maintain a professional, clean, and groomed appearance per uniform standards

Physical Demands:

• Able to walk, stand, bend, and move continuously throughout shifts. Able to lift up to 30 lbs. and move items over 100 lbs. with assistance

Qualifications:

• High School Diploma required; college degree in Hospitality or Business preferred
• Minimum of 2 years in Food & Beverage, Restaurant, or Banquet supervisory roles
• Proven leadership and team development skills

Licenses & Certifications:

• Food Service Sanitation Certification required
• TIPS and CPR certification preferred

Other Duties
Performs additional duties as assigned by the Director of Outlets and/or the Director of Operations.

The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others. Community relationships matter to the team at Meyer Jabara.