Food and Beverage Operations Manager

Marriott•Detroit, MI

11h•$68,000 - $83,000

About The Position

The Food and Beverage Operations Manager supervises daily food and beverage shift operations and monitors compliance with policies, standards, and procedures. The role manages day-to-day operations to ensure quality and service meet customer expectations, maintains the operating budget, and verifies compliance with standards and legal obligations. The manager develops goals and plans to prioritize and organize work. The position oversees staffing, employee productivity, team communication, cleaning programs, supply ordering, and the use and maintenance reporting of department equipment. It also promotes teamwork, trust, motivation, and a service-focused workplace. The manager supports exceptional customer service by responding to guest concerns, reviewing guest feedback with employees, coaching team members, and monitoring service quality. Additional duties include providing direction to subordinates, reviewing budgets and payroll progress, solving operational problems, and performing hourly job functions when needed.

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.

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 roles well enough to perform duties in their 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.
Assist supervisors in understanding 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.
Create a property environment emphasizing motivation, empowerment, teamwork, and service.
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 to support customer satisfaction and retention.
Improve service by communicating about guest needs and providing guidance, feedback, and coaching.
Model appropriate behavior and positive guest relations.
Manage day-to-day operations and monitor quality and service standards.
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.
Provide guidance and direction to subordinates, set performance standards, and monitor performance.
Analyze information and evaluate results to select solutions and solve problems.
Perform hourly job functions if necessary.
Treat team members with professionalism and courtesy.
Understand budgets, operating statements, and payroll progress reports.
Perform other duties as assigned to meet business needs.