Food and Beverage Manager

Marriott•Bal Harbour, FL

2d•$68,000 - $83,000

About The Position

The Food and Beverage Manager is a strategic leader responsible for culinary, restaurant, beverage, and room service operations at The Ritz-Carlton Bal Harbour, Miami. The role sets the operation’s vision and leads teams to deliver memorable guest experiences and strong business results while balancing service excellence, financial management, operational standards, and continuous improvement. The manager develops and executes the food and beverage business plan; manages budgets, productivity, and cost controls; and monitors guest experience and service performance. The role builds a high-performing organization through goal setting, talent development, performance management, and continuous improvement. It also requires knowledge of applicable food and beverage laws and regulations, accounting procedures, brand standards, and operating requirements. The manager provides direction, coaching, and development to team members, encourages trust and teamwork, and holds self and others accountable for results. The position supports delivery of The Ritz-Carlton Gold Standards and the brand’s commitment to exceptional luxury service.

Requirements

At least 4 years of related work experience.
High school diploma or G.E.D. equivalent.

Responsibilities

Lead culinary, restaurant, beverage, and room service operations, ensuring consistent quality, service, and operational performance.
Develop and execute the food and beverage business plan, aligning financial goals, guest satisfaction, employee engagement, and departmental priorities.
Manage budgets, productivity, and cost controls to achieve financial objectives while maintaining quality and service standards.
Set service expectations, monitor performance, and ensure guest concerns are resolved quickly and effectively.
Build a high-performing organization through goal setting, talent development, performance management, and continuous improvement.
Make business decisions that balance guest satisfaction, employee engagement, operational needs, and financial performance.
Maintain knowledge of applicable food and beverage laws, regulations, accounting procedures, brand standards, and operating requirements.
Stay connected to operations, identify opportunities, solve problems, and adjust priorities based on business needs.
Analyze information and performance results to identify opportunities and determine effective solutions.
Communicate across teams and leadership levels to maintain alignment, accountability, and progress toward departmental goals.
Set the food and beverage team’s vision and direction, translating business priorities into goals and expectations.
Lead by example with integrity, accountability, and commitment to guest and employee experience.
Create an environment of trust, empowerment, teamwork, and continuous improvement.
Coach, mentor, and develop team members through feedback, learning opportunities, and individualized development.
Recognize strong performance and address concerns quickly, consistently, and fairly.