F&B Manager

Courtyard Richmond Hill and Residence Inn Richmond Hill•Richmond Hill, GA

5d•Onsite

About The Position

The Food & Beverage Manager is responsible for leading the property's food and beverage program, including the Courtyard Bistro, Residence Inn complimentary breakfast, Grab & Go offerings, mobile orders, and beverage operations. This leader will also serve as the primary evening Manager on Duty (MOD), providing hotel-wide leadership support during key evening hours and assisting with guest escalations when management presence is required. This is a hands-on department-head role designed for a restaurant or food-and-beverage leader who can build an effective team, deliver a consistent guest experience, and maintain sound operational controls.

Requirements

Demonstrated success leading restaurant or food-and-beverage teams.
Strong operational leadership, guest service, and service recovery skills.
Experience with scheduling, inventory, ordering, labor management, food cost, beverage cost, and basic financial controls.
Ability to lead independently during evening operations and make sound decisions across departments when serving as MOD.
Strong communication, coaching, organization, and problem-solving skills.
Working knowledge of food safety and responsible alcohol service requirements; required certifications must be obtained and maintained as applicable.

Nice To Haves

Experience in casual dining or hotel food and beverage is preferred.

Responsibilities

Lead daily operations of the Courtyard Bistro, including breakfast and dinner service.
Oversee the Residence Inn complimentary breakfast operation and ensure consistent execution of brand standards.
Manage Grab & Go offerings and mobile-order fulfillment, including product availability, presentation, quality, and operational execution.
Lead the property's beverage program, including alcoholic and non-alcoholic beverage service, product selection, inventory, ordering, storage, cost controls, and responsible alcohol service.
Train and coach associates on food and beverage standards, service expectations, beverage knowledge, responsible for service, sanitation, and safety.
Recruit, onboard, schedule, develop, and evaluate food and beverage associates while maintaining appropriate labor controls.
Monitor food and beverage quality, cleanliness, presentation, guest satisfaction, inventory levels, waste, and cost of sales.
Maintain compliance with Marriott brand standards, local health requirements, food-safety requirements, liquor regulations, and company policies.
Partner with hotel leadership on budgeting, forecasting, purchasing, expense management, and departmental performance.
Serve as the primary evening Manager on Duty on scheduled shifts, providing leadership presence for the overall hotel operation.
Support Front Office supervisors with significant guest escalations, service-recovery situations, safety concerns, and other issues requiring management-level involvement.
Work collaboratively with the General Manager, Director of Operations, Housekeeping, Engineering, Sales, and Front Office leadership to ensure smooth hotel operations.