Food and Beverage Operations Manager

Marriott•Washington, DC

1d•$68,000 - $83,000

About The Position

Supervises daily Food and Beverage (F&B) shift operations and monitors compliance with F&B policies, standards, and procedures. Manages day-to-day operations, verifying quality and standards and meeting customer expectations. Maintains the operating budget and verifies that standards and legal obligations are followed. Develops goals and plans to prioritize, organize, and accomplish work. The role also guides and supports team members and supervisors, maintains service quality and guest satisfaction, oversees staffing and productivity, and helps sustain a collaborative, motivating work environment. The position may perform hourly job functions as needed and other duties assigned to meet business needs.

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 F&B 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 confirm understanding.
Coordinate cleaning programs in F&B areas, identify trends, and recommend improvements.
Establish and maintain open, collaborative relationships with employees.
Foster an 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 customer expectations and supports satisfaction and retention.
Improve service by communicating and helping individuals understand guest needs; provide guidance, feedback, and coaching when needed.
Model appropriate behavior and set a positive example for guest relations.
Manage day-to-day operations and monitor service quality and standards against 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 with team members.
Understand budgets, operating statements, and payroll progress reports.
Perform other duties as assigned to meet business needs.