Assistant Food & Beverage Manager

Marriott•Overland Park, KS

1d•$26 - $28

About The Position

Assists with supervising daily food and beverage and culinary operations. The role supports guest and employee satisfaction while maintaining the operating budget and ensuring standards and legal obligations are followed. It oversees daily shift operations, staffing, supply ordering, inspections, equipment, cleanliness, and customer service, and may perform hourly job functions when necessary.

Requirements

High school diploma or GED and 3 years of experience in food and beverage, culinary, or a related professional area; alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 1 year of relevant experience.

Responsibilities

Assist with ordering food and beverage supplies, cleaning supplies, and uniforms.
Supervise daily food and beverage shift operations and ensure compliance with policies, standards, and procedures.
Support and supervise an effective monthly self-inspection program.
Operate department equipment as necessary and report malfunctions.
Supervise staffing levels to meet guest-service, operational, and financial objectives.
Encourage mutual trust, respect, and cooperation among team members.
Develop goals and plans to prioritize, organize, and accomplish work.
Foster a culture that recognizes decisions leading to successes as well as failures.
Communicate areas needing attention to staff and follow up to ensure understanding.
Coordinate cleaning across food and beverage areas, identify trends, and recommend improvements.
Follow the property-specific second-effort and recovery plan.
Remain readily available and approachable to team members and guests.
Demonstrate knowledge of the brand-specific service culture.
Provide service that exceeds expectations to support customer satisfaction and retention.
Model appropriate behavior and set a positive example for guest relations.
Manage daily operations to meet quality standards and customer expectations.
Take proactive approaches to guest concerns.
Review comment cards and guest-satisfaction results with employees.
Respond promptly to customer-service department requests.
Provide information to supervisors and coworkers by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and resolve problems.
Perform hourly job functions when necessary.
Extend professionalism and courtesy to team members.
Comprehend budgets, operating statements, and payroll progress reports.