Food and Beverage Manager Marriott International

Additional Information: This hotel is owned and operated by an independent franchisee, Dur Hospitality Company SJSC. 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.

Food and beverage managers are responsible for planning, controlling, and ordering food and beverages for a hospitality business. They ensure that orders are top quality and that they will not run out of anything before the next delivery. Food and beverage managers must comply with food safety regulations and may also design the menus.

Key Responsibilities:

Hire, train and manage, supervise, develop, discipline and counsel all food and beverage management team members according to company policies and procedures.

Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.

Oversees the function of all Food and Beverage team members, facilities, sales and costs to ensure maximum departmental profit is achieved.

Coordinates with the Exec. Chef for the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times.

Conducts daily pre-shift meetings with dining facilities supervision and staff.

Maintains a consistent focus on cleanliness throughout all F&B areas.

Keeps aware of trends, systems, practices and equipment in F&B preparation and service in the hotel and restaurant field through trade publications and actual visits.

Monitor, analyze, and control all labor and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.

Coordinate with Sales and Marketing the promotion of the dining outlets and future events and promotions

Designing and implementing new department operating policies and procedures as required.

Participation in rotation of Weekend Manager on duty Program.

Bachelor s Degree in Food service management, or related field
7 years of experience in F&B Field