Food and Beverage Manager

Marriott•Denver, CO

6d•$62,000 - $68,000

About The Position

The Food & Beverage (F&B) Manager oversees the hotel’s daily food and beverage operations, including breakfast, restaurants, bars, banquet and event functions, room service or mobile dining, and other dining outlets. The role is responsible for exceptional guest experiences, efficient service, food quality, operational profitability, and compliance with health and safety standards. The manager leads and develops staff, controls costs, monitors inventory, establishes service standards, and works with hotel leadership to maximize revenue and guest satisfaction. This position directly supervises servers, bartenders, event staff, line cooks, and other assigned employees. Responsibilities include providing guidance, training, coaching, and performance evaluations; overseeing scheduling, workload distribution, and staffing; participating in recruitment, onboarding, development, and performance management; and ensuring employees follow company policies, food safety procedures, sanitation requirements, and guest service standards. The role manages departmental budgets, forecasts, expenses, and financial performance; oversees inventory, ordering, storage, and vendor relationships; and works with hotel leadership on menus, pricing, food quality, seasonal offerings, and promotions. It coordinates with other hotel departments to support events and guest needs, monitors performance indicators, and identifies ways to improve operations and increase revenue. Other duties may be assigned. The hotel is independently owned and operated by Lotus Hotels, which controls the hotel’s employment policies and practices. The successful applicant would be employed by the franchisee, not Marriott International.

Requirements

Strong leadership, team management, and employee development skills.
Excellent customer service, communication, and interpersonal skills.
Strong knowledge of restaurant, bar, banquet, and hotel food and beverage operations.
Ability to manage departmental budgets, control operating costs, and analyze financial performance.
Knowledge of food safety, sanitation, health regulations, and responsible alcoholic beverage service requirements.
Strong organizational, multitasking, and time-management abilities.
Ability to resolve guest complaints and operational challenges professionally and efficiently.
Proficiency in point-of-sale (POS) systems, inventory management software, hotel management systems, and Microsoft Office.
Strong understanding of menu planning, pricing strategies, inventory control, and vendor management.
Ability to work effectively under pressure in a fast-paced hospitality environment.
Excellent problem-solving, decision-making, and conflict-resolution skills.
Ability to collaborate with culinary teams, hotel leadership, and other departments.
Strong attention to detail and commitment to maintaining high-quality food and beverage.

Responsibilities

Oversee daily food and beverage operations across breakfast, restaurants, bars, banquets, room service or mobile dining, and other outlets.
Develop and implement service standards, operating procedures, and quality-control measures in collaboration with hotel leadership.
Monitor guest satisfaction, address complaints, and implement corrective actions.
Manage departmental budgets, forecasts, operating expenses, and financial performance to meet revenue and profitability objectives.
Monitor food and beverage costs, labor expenses, inventory, and purchasing to reduce waste and improve efficiency.
Collaborate with hotel leadership on menus, pricing, food quality, seasonal offerings, and promotional initiatives.
Oversee inventory, ordering, storage, and vendor relationships.
Ensure compliance with food safety, sanitation, health, workplace safety, and alcoholic beverage service regulations.
Coordinate with Sales, Events, Front Office, Housekeeping, and other departments to support events, group reservations, and guest service needs.
Review revenue, food and beverage costs, labor productivity, guest satisfaction, and service-efficiency indicators, and implement improvements.
Develop employee training programs covering hospitality standards, product knowledge, food safety, upselling, and guest service.
Identify opportunities to increase revenue through promotions, menu optimization, upselling, special events, and improved guest experiences.
Directly supervise servers, bartenders, event staff, line cooks, and other assigned employees; provide coaching, training, and performance evaluations.
Oversee employee scheduling, workload distribution, and staffing levels; participate in recruitment, onboarding, employee development, and performance management.
Perform other duties as assigned.