Food and Beverage Outlets Manager

Marriott Hotels Resorts•Atlanta, GA

3d•$61,000

About The Position

This hotel is owned and operated by an independent franchisee, Peregrine Hospitality Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. The Food and Beverage Outlets Manager, reporting to the Director of Outlets, is responsible for the overall support and operation of the food and beverage outlets including Tesserae Restaurant, Lobby Bar and In Room Dining. Responsibilities include but are not limited to guest service, hiring, training, scheduling and coaching of all staff members in the departments. This role will also impact the financial success and overall condition of the food and beverage outlets.

Requirements

At least 1 yr. of previous F&B leadership experience is required.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
POS systems knowledge proficiency
Must be able to lift and/or carry up to 40 pounds frequently
Ability to stand and walk for extended periods of time
Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests in-person and phone conversation
Ability to bend and twist, push, and pull, stoop, and kneel

Responsibilities

Provide exceptional guest service and maintain brand standards.
Assist in overseeing departmental financial performance by monitoring payroll and controlling supply expenses in alignment with budgetary goals.
Manage beverage operations including monthly inventory, liquor/beer/wine controls, par levels, and enforcement of storage and requisition policies.
Coordinate group reservations, banquets, bar, and restaurant operations, as well as oversee food and beverage events and promotions.
Lead pre-shift meetings and daily reviews with staff and management to communicate expectations, address variations, and share pertinent information.
Recruit, interview, hire, train, and appraise staff in accordance with hotel policy and applicable laws.
Provide ongoing leadership, performance monitoring, coaching, and development to maintain high service standards and guest satisfaction.
Prepare and post staff schedules that align with business needs while maintaining efficiency and labor controls.
Maintain close control and accountability of uniforms, equipment, and operating supplies to ensure organization and efficiency.
Foster teamwork and collaboration across departments while consistently following hotel policies, procedures, and standards of operation.
Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, brand guidelines, and safety and security procedures.
Perform all additional duties assigned by management.