Food and Beverage Manager

Marriott•Park City, UT

12h•$75,000 - $92,000

About The Position

The Food and Beverage Manager supervises daily food and beverage shift operations, monitors compliance with policies and standards, and ensures service quality meets customer expectations. The manager maintains the operating budget and verifies that operational standards and legal obligations are followed. They develop goals and plans to prioritize, organize, and accomplish work. The role oversees staffing, employee productivity, supply ordering, equipment operation, inspections, and cleaning programs. It also involves coaching and guiding employees, building a collaborative and motivated team environment, and maintaining the brand’s service culture. The manager responds to guest concerns, reviews satisfaction feedback, and works to improve customer service and retention. Additional duties include communicating with supervisors and coworkers, setting performance standards, analyzing information to solve problems, understanding budgets and payroll reports, and performing hourly job functions when necessary.

Requirements

High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; alternatively, 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.

Responsibilities

Assist with ordering food and beverage supplies, cleaning supplies, and uniforms.
Supervise daily food and beverage shift operations and monitor compliance with policies, standards, and procedures.
Support and supervise an effective monthly self-inspection program.
Operate department equipment as necessary and report malfunctions.
Supervise staffing levels to meet guest service, operational, and financial objectives.
Build mutual trust, respect, and cooperation among team members.
Understand employee positions well enough to perform duties in employees’ absence.
Develop goals and plans to prioritize, organize, and accomplish work.
Monitor and maintain employee productivity.
Verify that team members and supervisors understand the brand-specific philosophy.
Maintain the operating budget and verify that standards and legal obligations are followed.
Help supervisors understand team members’ changing needs and expectations and how to exceed them.
Communicate areas needing attention to staff and follow up to verify understanding.
Coordinate cleaning programs in food and beverage areas, identify trends, and recommend improvements.
Establish and maintain open, collaborative relationships with employees and foster a motivated, empowered, service-focused environment.
Follow the property-specific second-effort and recovery plan.
Remain available and approachable to team members and guests.
Demonstrate knowledge of the brand-specific service culture.
Provide service that exceeds expectations for customer satisfaction and retention.
Improve service by communicating and helping individuals understand guest needs, and provide guidance, feedback, and coaching as needed.
Serve as a role model and set a positive example for guest relations.
Monitor day-to-day operations, quality, and standards to meet customer expectations.
Take proactive approaches to guest concerns.
Review comment cards and guest satisfaction results with employees.
Respond promptly to customer service department requests.
Provide information to supervisors and coworkers by telephone, in writing, by email, or in person.
Guide and direct subordinates, set performance standards, and monitor performance.
Analyze information and evaluate results to select solutions and solve problems.
Perform hourly job functions when necessary.
Maintain professionalism and courtesy toward team members.
Understand budgets, operating statements, and payroll progress reports.
Perform other duties as assigned to meet business needs.