FLEX OSR Food & Beverage/Purchasing Manager

Marriott•Bethesda, MD

About The Position

This is a temporary position. This role will primarily support hotels throughout United States based on business demands. 100% travel is required. Members of this team will be deployed to temporary assignments of varying durations (based on specific hotel needs). This job is designed to "fill the gaps" in the operations of our hotels as identified by leadership. The Food and Beverage/Purchasing Manager, OSR is an experienced multi-discipline leader who can quickly adapt to varying environments and complexities in managing the execution of all food and beverage and event operations. The manager is responsible for daily operations in Restaurants, Bars, Food Outlets, Room Service, Banquets, Event Operations and/or Purchasing. This role will be focused on, but not limited to, the food and beverage and purchasing disciplines. This role assists with creative on-brand menu planning, maintains all MI food safety standards, assists servers and hosts on the floor during peak meal periods and supervises shifts for Restaurants, Bars, Food Outlets and Room Service and Event Operations. Responsible for following established procedures in ordering, receiving, storing, distributing, and payment of items. This role will be responsible for formulating and maintaining an approved vendor list being utilized at properties they are supporting. Accountable for supporting compliance and engagement with brand standards, tone and voice including service culture. Directs and motivates team to provide consistent, high quality service. Provides clear communications and sets performance expectations for associates. Identifies training opportunities and plans a strategy to accomplish goals. Strives to continually improve guest, associate satisfaction, and maximize financial performance of F&B, Purchasing, and Event operations. Performance will be evaluated after each assignment based on feedback from the Assignment Initiator. Food and Beverage Managers are expected to demonstrate professional behavior and appearance, in accordance with brand voice for the assignment.

Requirements

High school diploma or GED; 4 years of experience in the food and beverage, culinary, or related professional area.
OR
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in the food and beverage, culinary, or related professional area.
Must be proficient in food and beverage systems including POS/Micros
Certifications Required: All ServSafe Standards
Minimum of 2 years experience in Purchasing or a related field in hospitality required.
Must be proficient in Purchasing systems including Birchstreet Hotshops and Adaco.

Nice To Haves

CI/TY systems knowledge preferred

Responsibilities

Supervises operations for all food and beverage related areas.
Applies and continually broadens knowledge of food and wine trends, and overall event presentation.
Ensures compliance with all Bar/Lounge and restaurant policies, standards, and procedures.
Monitors departmental inventories and assets including par levels and maintenance of equipment.
Performs all duties of restaurant associates and related departments as necessary as permitted with local work rules.
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Staff, Forecast, Department and Intradepartmental).
Serves as a liaison between Banquets, Event Planning, Event Delivery teams and the group contact throughout the event.
Attends pre- and post-convention meetings as needed to understand group needs
Communicates critical information to Banquet and Event Services Teams and any issues regarding food quality and service levels to Chef and Restaurant Manager.
Ensures associate awareness of the event phase portion of the Event Satisfaction Survey and Guest Satisfaction Scores.
Conducts routine maintenance to ensure a quality meeting facility and function room inspections prior to each function to ensure the room is set according to specifications.
Assists with the Event Technology/Audio Visual team when necessary to ensure customer satisfaction.
Oversees all food, beverage, and controllable purchasing operations, including ordering, receiving, inspecting deliveries, verifying invoices, maintaining accurate logs, and ensuring compliance with sanitation, safety, security, and brand standards.
Manages inventory controls and cost efficiency, including FIFO rotation, maintaining proper stock levels, executing period‑end inventory and costing procedures, resolving pricing or availability issues, and partnering with culinary leadership to meet budgeted cost targets.
Ensures accurate administrative and accounting processes, including data entry, reporting, auditing, use of computer systems, and adherence to relevant laws, regulations, and operating procedures while staying current with job‑related systems and best practices.
Drives financial accuracy and accountability through timely reporting, budgeting, auditing, tax compliance, invoice processing, ledger balancing, and the analysis of financial/operational data to achieve profit, performance, and cost‑control goals.
Optimizes property operations and cross‑department collaboration by problem‑solving, maintaining efficient workflows and systems, participating in walkthroughs and meetings, addressing guest‑impacting issues, and ensuring clear, consistent communication of departmental goals and operational results.
Motivates and encourages associates to solve guest and associate related concerns.
Communicates and executes departmental and hotel emergency procedures and monitors staff readiness with regards to safety procedures.
Maintains food handling, sanitation, and cleanliness standards.
Ensures all associates have proper supplies, equipment, and uniforms.
Adheres to and reinforces all standards, policies, and procedures
Monitors and enforces compliance with all local, state, and Federal beverage and liquor laws.
Champions GXP efforts to drive engagement and guest satisfaction scores
Champions Marriott’s Commitment to Clean processes and critical brand standards
Verifies that goals are being translated to the team as they relate to guest tracking and productivity.
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.
Understands associate and guest satisfaction survey results and develops strategic plans to support need areas and expand on the strengths for each.
Verifies that the team has the resources and capabilities to meet leadership and P&L expectations.
Leads by example demonstrating self-confidence, energy, and enthusiasm.
Understands and effectively supports the company’s expanded brand portfolio and culture.
Provides excellent customer service by being readily available/approachable to all guests.
Strives to continually improve guest and associate satisfaction by being proactive.
Always extends professionalism and courtesy to guests.
Responds timely to customer service department requests.
Effectively manages to department(s) budget(s) during assignment.
Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
Trains staff on cash handling, credit policies and procedures, and liquor control policies and procedures.
Effectively schedules service staff against forecast and service standards, while maximizing profits.
Implements agreed upon beverage policy and procedures throughout the hotel.
Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage
Verifies that a viable key control program is in place.
Ensures minimization of controllable losses by proactive training, policy enforcement and technical expertise in the areas of safety.
Adheres to department’s traveling manager specific LSOPs.
Provides support to property associates and solicits feedback to share with hotel leadership team.
Verifies that orientations for new team members are thorough and completed in a timely fashion.
Celebrates successes and officially recognizes the contributions of team members.