Food & Beverage Manager

Marriott•Everett, WA

20d•$66,300 - $82,875

About The Position

The Food & Beverage Manager oversees restaurant, bar, room service, and banquet/catering operations at the Delta Hotels by Marriott Seattle Everett, a full-service hotel with an established restaurant and high-volume event spaces. The role is responsible for guest satisfaction, team engagement, and financial performance across food and beverage departments. It reports directly to the General Manager and collaborates with hotel leadership on food and beverage strategy and execution. The manager leads daily restaurant front-of-house operations and banquet events from setup through breakdown, coordinating with Sales/Catering to fulfill Banquet Event Orders. The position manages budgets, labor forecasts, cost controls, staffing, inventory, and compliance with health, safety, alcohol-service, and Marriott brand standards. It also partners with the Executive Chef and culinary team on menu execution, handles guest feedback and service recovery, and uses hotel operating systems for scheduling, operations, and reporting. This is a full-time position with a variable schedule, including availability for evenings, weekends, and holidays. The listed annual pay range is $66,300 to $82,875, depending on experience, with individual incentives and bonus programs. The franchisee, Hollander Hospitality, is the employer and controls employment policies and benefits.

Requirements

High school diploma or equivalent required.
At least 4 years of restaurant and banquet/catering management experience.
Valid food safety and alcohol-service certifications, or ability to obtain them within the required timeframe.
Proficiency with point-of-sale (POS) systems and Windows operating systems.
Proven experience in budgeting, financial management, and cost control.
Excellent team leadership, payroll management, and guest service skills.
Ability to work a flexible schedule, including evenings, weekends, and holidays.
Ability to exert up to 50 lbs. occasionally, up to 20 lbs. frequently, and up to 10 lbs. constantly to move objects.
Ability to stand and walk for extended periods; frequently bend, reach, stoop, lift, carry, push, pull, and safely navigate restaurant, banquet, kitchen, and other hotel areas.
Ability to perform regular computer work, including sitting, keyboarding, using a mouse, and viewing a monitor for extended periods.
Ability to hear verbal conversations over the phone and in person with background noise, and to express or exchange information verbally.

Nice To Haves

Associate or bachelor’s degree in Hospitality Management, Business Administration, or a related field.
Hotel or hospitality experience, including knowledge of Sales and Event coordination.
Prior experience with Marriott-branded properties and systems, including Opera PMS and Micros/Simphony POS.

Responsibilities

Oversee daily operations of the restaurant, bar, room service, and banquet/catering functions, ensuring service standards are met or exceeded.
Manage banquet event execution from setup through breakdown and coordinate with Sales/Catering to deliver on Banquet Event Orders (BEO).
Provide hands-on leadership of restaurant front-of-house personnel and operations.
Develop and manage food and beverage budgets, labor forecasts, and cost controls; monitor P&L performance against goals.
Recruit, train, schedule, and supervise food and beverage staff and supervisors; conduct performance reviews and coaching.
Ensure compliance with health, safety, and alcohol-service regulations and adherence to Marriott brand standards.
Use Marriott systems for operations, scheduling, and reporting, including Opera PMS and Micros/Simphony applications.
Order and manage restaurant and banquet ingredients, beverages, and supplies; maintain par levels and control costs.
Partner with the Executive Chef and culinary team on menu execution and quality standards.
Handle guest feedback and service recovery to protect brand standards and guest satisfaction scores.
Collaborate with the General Manager on hotel-wide food and beverage strategy, standards, and initiatives.