Food & Beverage Entry Level Mgmt Opportunity KCI Marriott, KC Mo

Hotel Equities•Kansas City, MO

1d•$48,000 - $52,000•Onsite

About The Position

Hotel Equities is seeking a remarkable F & B Manager for the Kansas City Airport Marriott in Kansas City, Missouri. This entry-level management opportunity requires open availability and customer service experience. The role involves interviewing, scheduling, payroll management, and performance management. Key responsibilities include guest and associate interaction, staff training to meet brand standards, delegating responsibilities for various food and beverage sub-departments (room service, restaurants, banquets, kitchens, steward), implementing and monitoring schedules for profitability, and participating in the implementation of new menu concepts and services. The manager will also assist in monitoring food, beverage, and labor costs, establishing profit objectives and quality standards, evaluating customer acceptance, and developing operating tools. Continuous evaluation and improvement of departmental personnel are also expected. Supportive functions may include participating in the manager on duty program, performing in supervised capacities during emergencies, operating word processing and reporting programs, and general cleaning tasks to adhere to health standards. Please note that duties may change at any time.

Requirements

Proof of authorization and eligibility to work in the United States.
High school diploma or equivalent required.
Extensive experience in customer service or hospitality
Basic mathematical skills and the ability to use a calculator to accurately perform moderately complex mathematical calculations.
Ability to listen effectively and communicate clearly in English with customers and team members, both verbally and in writing, including the preparation of complex reports.
Strong coordination and organizational skills, including the ability to determine the appropriate time, place, and sequence of operations or actions.
Ability to analyze information, exercise sound judgment, and make effective decisions.
Ability to obtain and maintain any government-required licenses, permits, or certifications applicable to the position, including health cards, liquor service permits, alcohol service certifications, food handler permits, or similar requirements.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with established company standards.
Open availability
Customer Service Experience Required

Nice To Haves

Culinary, sales, hospitality, and/or customer service experience preferred.
Previous experience in restaurant, bar, banquet, kitchen, stewarding, catering, or management operations preferred
College degree in hospitality, culinary arts, business, or a related field preferred.

Responsibilities

Interviewing, scheduling, payroll management, and performance/discipline management.
Interacting with guests and associates, building strong relationships, and training staff to meet and exceed brand service standards.
Clearly describe, assign and delegate responsibility and authority for the operation of various food and beverage sub-departments, e.g. Room service, restaurants, banquets, kitchens, steward, etc.
Implement and monitor schedules for the operation of all restaurants, bars, and banquet facilities to achieve a profitable result.
Participate with the f&b director, chef, restaurant managers, and banquet leadership in the implementation of new menu concepts, merchandising, and banquet services to attract a predetermined customer market.
Assist in monitoring effective control of food, beverage and labor costs among all sub-departments.
Assist the area managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up to the customer market, or a change in the competitive environment.
Assist and develop operating tools necessary and incidental to modern management principles, e.g. Budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
All other duties as assigned by management
Participate in manager on duty program.
In emergencies, perform in the capacity of any position supervised.
Operate word processing and reporting programs on computer.
Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.