Food and Beverage Manager

Marriott•New York, NY

4d•$82,000 - $101,000

About The Position

The Food and Beverage Manager is responsible for all food and beverage operations, including culinary, restaurant, beverage, and room service operations. The role oversees guest and employee satisfaction, maintains operating standards, and meets or exceeds financial goals. It requires knowledge of applicable food and beverage laws and regulations and responsibility for developing and implementing the food and beverage business plan. The manager leads day-to-day department operations, manages and develops employees, and oversees financial and employee-engagement plans. The role establishes service expectations, addresses guest and employee concerns, maintains quality standards, and supports continuous improvement. It also ensures effective communication, compliance with corporate accounting procedures, and alignment with The Ritz-Carlton’s service culture and Gold Standards.

Requirements

High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; or
A 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, and 2 years of experience in food and beverage, culinary, or a related professional area.
Knowledge and proficiency in applicable food and beverage laws and regulations.

Responsibilities

Develop and manage financial, employee engagement, and guest satisfaction plans and actions for Food and Beverage departments.
Maintain a positive cost management index for kitchen and restaurant operations and use budgets to understand financial objectives.
Manage Food and Beverage departments, excluding catering sales, and oversee culinary, restaurant, beverage, and room service operations.
Supervise employees and manage day-to-day operations, including performing employee duties when needed.
Lead, influence, and encourage others; promote sound business decisions, honesty, integrity, and leadership by example.
Foster motivation, empowerment, teamwork, continuous improvement, and a passion for service.
Provide customer service to employees and respond proactively to their concerns.
Provide coaching, counseling, learning opportunities, and guidance to team members; build trust, respect, and cooperation.
Monitor employee productivity and establish goals and plans to prioritize and accomplish work.
Provide leadership and direction to align departmental goals and set clear expectations, including recognizing performance that exceeds expectations.
Provide excellent guest service, respond proactively to guest concerns, and take ownership of complaints until resolved or addressed by the appropriate person.
Align employees, team leaders, and managers with the brand’s service culture and establish internal and external service expectations.
Verify banquet functions and daily operations meet standards and guest expectations; drive quality and customer satisfaction and retention.
Improve service by communicating guest needs and providing guidance, feedback, and individual coaching.
Guide subordinates, set performance standards, monitor performance, and conduct timely performance reviews.
Promote the Guarantee of Fair Treatment and Open Door policies.
Identify development and educational needs; coach, mentor, develop training programs, and provide instruction.
Create action plans based on employee engagement and guest satisfaction results.
Comply with corporate accounting procedures.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Maintain effective departmental communication and information systems through logs and department and property meetings.
Deliver The Ritz-Carlton Gold Standards, including its Employee Promise, Credo, and Service Values.