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About the employer
EmployerMarriott InternationalPosted on the employer’s careers page · ejwl.fa.us2.oraclecloud.com
Expat Jobs has not reviewed this employer's identity. Check the original posting and the employer's own site before sharing documents.
Additional Information: This hotel is owned and operated by an independent franchisee, FAS Hospitality Company L.L.C. 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.
Job Summary:
Results-driven Food & Beverage Manager with strong experience in hotel operations, team leadership, guest service, and food & beverage administration. Skilled in managing daily F&B operations, coordinating restaurant and banquet services, maintaining quality and hygiene standards, controlling costs, and ensuring high levels of guest satisfaction.
Experienced in staff scheduling, training and development, inventory management, supplier coordination, food cost control, menu planning, and implementing operational procedures. Strong ability to work closely with Executive Chefs, Finance, HR, and other departments to achieve operational and financial targets.
Committed to maintaining Marriott and international hospitality standards while creating a positive working environment, improving service quality, controlling expenses, and delivering an excellent guest and associate experience.
Food & Beverage Manager – Job Description
Manage and oversee the daily operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service, and staff dining.
Ensure excellent guest service and maintain high standards of hospitality, food quality, presentation, and cleanliness.
Lead, supervise, and motivate F&B associates to achieve operational and service excellence.
Prepare staff schedules, manage manpower requirements, and ensure efficient deployment of team members.
Monitor food and beverage costs, expenses, revenue, and profitability while implementing effective cost-control measures.
Coordinate with the Executive Chef and kitchen team to ensure smooth food production, menu standards, portion control, and quality consistency.
Monitor inventory, purchasing, receiving, storage, and proper utilization of food and beverage products.
Ensure compliance with food safety, hygiene, health, and hotel operational standards.
Conduct regular inspections of restaurants, kitchens, storage areas, and service areas to maintain required standards.
Handle guest feedback and complaints professionally and implement corrective actions to improve guest satisfaction.
Coordinate with Sales, Events, Front Office, Housekeeping, Finance, and other departments for smooth hotel operations and events.
Develop and implement F&B promotions, special events, and initiatives to increase revenue and enhance the guest experience.
Analyze daily and monthly F&B performance reports and take appropriate action to achieve revenue and profitability targets.
Conduct staff training, performance evaluations, coaching, and development programs.
Ensure compliance with company policies, Marriott standards, HACCP, and local health and safety regulations.
Maintain accurate records, reports, and documentation related to F&B operations.
Support budgeting, forecasting, and business planning for the Food & Beverage department.
Continuously identify opportunities to improve service standards, operational efficiency, guest satisfaction, and departmental profitability.
Education
High school diploma or equivalent; a degree/diploma in Hotel Management, Hospitality, or F&B is preferred.
Experience
Several years of experience in Food & Beverage operations.
Previous supervisory or management experience in a hotel, restaurant, or hospitality environment.
Experience managing restaurants, banquets, catering, or multiple F&B outlets is an advantage.
Key Responsibilities
Manage daily Food & Beverage operations.
Lead, train, and motivate F&B associates.
Monitor food quality, service standards, and guest satisfaction.
Control F&B costs, inventory, purchasing, and wastage.
Prepare budgets and monitor financial performance.
Ensure compliance with food safety, hygiene, and Marriott brand standards.
Coordinate with Executive Chef, Front Office, Housekeeping, Engineering, HR, and Finance.
Handle guest complaints and ensure service recovery.
Support promotions, events, and F&B revenue initiatives.
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