Food and Beverage Operations Manager

Marriott•Sarasota, FL

1d•$68,000 - $83,000

About The Position

The Food and Beverage Operations Manager supervises daily food and beverage shift operations and monitors compliance with applicable policies, standards, and procedures. The role manages day-to-day operations, ensuring quality and service meet customer expectations, while maintaining the operating budget and ensuring standards and legal obligations are followed. The manager develops goals and plans to organize and prioritize work. This position supports the ordering of food and beverage and other departmental supplies, supervises staffing and employee productivity, coordinates cleaning programs, and helps maintain an effective inspection program. It also fosters a collaborative, motivated team environment and ensures team members understand the brand’s service philosophy. The manager provides exceptional customer service by responding to guest needs and concerns, coaching employees, monitoring service quality, and following up on guest feedback. Additional duties include directing and evaluating subordinate performance, analyzing information to solve problems, understanding budgets and operating 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 relevant experience.
Ability to understand budgets, operating statements, and payroll progress reports.

Responsibilities

Supervise daily food and beverage shift operations and monitor compliance with policies, standards, and procedures.
Assist with ordering food and beverage supplies, cleaning supplies, and uniforms.
Support and supervise an effective monthly self-inspection program.
Operate departmental equipment as necessary and report malfunctions.
Supervise staffing levels to meet guest-service, operational, and financial objectives.
Develop goals and plans to prioritize, organize, and accomplish work; monitor employee productivity.
Ensure team members and supervisors understand the brand-specific philosophy and service culture.
Maintain the operating budget and verify compliance with standards and legal obligations.
Support supervisors in understanding team members’ changing needs and expectations.
Communicate areas needing attention to staff and follow up to ensure understanding.
Coordinate cleaning programs in food and beverage areas, identify trends, and recommend improvements.
Establish collaborative relationships with employees and foster motivation, empowerment, teamwork, and service-mindedness.
Follow the property-specific second-effort and recovery plan and remain available to team members.
Provide service that supports customer satisfaction and retention; communicate and assist employees in understanding guest needs, offering guidance, feedback, and coaching.
Model appropriate behavior and set a positive example for guest relations.
Monitor day-to-day operations, quality, and service standards, and proactively address guest concerns.
Review comment cards and guest-satisfaction results with employees and 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 when necessary and perform other duties as assigned to meet business needs.
Extend professionalism and courtesy to team members and understand budgets, operating statements, and payroll progress reports.