Description

Job Purpose:  In this role you will oversee all fodd and beverage outlets within the hotel which may include high-volume restaurants, lounges, coffee bards, quick service or banquet facilities.  

Job Responsibilities:

• Responsible for short and long term planning and the management of the hotel outlet operations in the front and back of the house.
• Develop and recommend the budget, concepts and objectives and manage within those approved plans.
• Implement and maintain food & beverage sales/marketing programs.
• Direct and oversee development of employees.
• Hire, train, empower, coach and counsel, performance and salary reviews.
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for outlet operations.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
• Implement procedures to increase guest and employee satisfaction.
• Exercise quality control for both food and beverage.
• Maintain Marriott standards of service and ensure their implementation.
• Perform daily walk-through to ensure full compliance with Department of Health regulations and Marriott brand  standards.
• Strive to score 95 and above in outlets during State of FL Health inspections.
• Stay current with Food and Beverage Market trends.
• Other duties as assigned.

Management Activities:

• Daily Supervision: Oversees restaurant/bar operations, assists with menu planning, maintains sanitation, and supports during peak service times.
• Guest Engagement: Acts as primary contact for client interactions and upholds Marriott’s service culture.
• Compliance & Standards: Ensures operations comply with HACCP, OSHA, and alcohol licensing regulations.
• Operations & Strategy: Oversees F&B outlet operations, including marketing, promotions, customer service, inventories, menu and recipe development.
• Financial Oversight: Manages budgeting, forecasting, profit/loss, cost control, and inventory procedures.
• Team Management: Supervises staff, schedules, and ensures adherence to service and safety standards.

Physical Requirements:

• Ability to speak and hear in English.  
• Close and distance vision.  
• Frequent sitting with some walking and standing.  
• Frequently lifts/carries up to 25 lbs.  
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. 

Working Conditions:

• Continually works in normal office conditions and in close proximity to others. 

Qualifications

Education: Bachelor’s Degree in Hospitality or Restaurant Management. 

Experience: Minimum 2 years experience of multiple outlet leadership experience. 

Licenses/Certifications: Must have TIPS certification and Food Safety Certification.