Hourly Food and Bev Mgr

New Castle Hotel•Lake Placid, NY

8d•Onsite

About The Position

The Food & Beverage Manager is responsible for the overall operation of The Bistro at Courtyard Marriott Lake Placid. This hands-on leadership role oversees a team of cooks and servers, ensuring consistently exceptional guest experiences while upholding Marriott brand standards. The ideal candidate is organized, guest-focused, and comfortable working in a dynamic hospitality environment that responds to seasonal occupancy demands.

Requirements

Minimum 2 years of food and beverage management or supervisory experience, preferably in a hotel or full-service restaurant environment.
Proven ability to lead and develop a team in a fast-paced hospitality setting.
Strong organizational skills with experience managing scheduling, ordering, and inventory.
Proficiency with point-of-sale systems and basic Microsoft Office tools.
ServSafe certification (or willingness to obtain upon hire).
Flexible availability including evenings, weekends, and holidays as required by business needs.

Nice To Haves

Familiarity with Marriott brand standards and hotel operations is a plus.

Responsibilities

Build and distribute weekly schedules for all front-of-house and back-of-house staff, balancing labor efficiency with service needs.
Cover shifts as needed to support the team during periods of high occupancy, unexpected call-outs, or staffing gaps.
Lead, coach, and motivate a team of cooks and servers to deliver consistent, high-quality service.
Conduct regular team briefings and performance check-ins to maintain morale and accountability.
Conduct monthly food and beverage inventory counts, ensuring accurate tracking of stock levels and cost of goods.
Place weekly food and beverage orders with approved vendors, maintaining par levels while minimizing waste.
Monitor product quality upon delivery and address discrepancies with suppliers in a timely manner.
Uphold all Marriott brand standards for food quality, presentation, service delivery, and cleanliness.
Ensure compliance with health, safety, and sanitation regulations at all times.
Monitor guest feedback and review scores, implementing corrective action plans as needed to continuously improve the dining experience.
Review all Banquet Event Orders (BEOs) in collaboration with the sales team to fully understand event scope, client expectations, and logistical requirements.
Develop and communicate detailed execution plans for each event, coordinating staffing, setup, menus, and timing.
Serve as the primary point of contact for event-related food and beverage needs on the day of execution.