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F&B Manager (in charge of Restaurant)

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Marriott International

1mo ago

  • Job
    Full-time
    Junior & Mid Level
  • Hospitality & Retail
    People, HR & Administration
  • Rome

AI generated summary

  • You need a high school diploma with 4 years of related experience, or a 2-year degree and 2 years of experience in food and beverage, culinary, or a related field.
  • You will manage daily restaurant operations, enhance guest satisfaction, oversee staff, control inventory, execute marketing plans, and ensure compliance with standards and regulations.

Requirements

  • H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
  • OR
  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Responsibilities

  • Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet.
  • Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
  • Strives to continually improve guest and employee satisfaction.
  • Determines training needed to accomplish goals, then implements plan.
  • Understands financial opportunities by surveying restaurant demand.
  • Partners with key individuals in the local community to assess opportunities.
  • Identifies and analyzes competitors.
  • Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
  • Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.
  • Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.
  • Supports on-site/off-site public relations opportunities to promote the restaurant.
  • Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.
  • Serves as the primary point of contact for restaurant events.
  • Participates in local networking activities, which are often off-property, in support of the restaurant.
  • Supervises and manages employees.
  • Understands employee positions well enough to perform duties in employees' absence.
  • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
  • Conducts daily "taste panels" to educate, drive sales and create sales goals.
  • Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
  • Monitors compliance with all applicable laws and regulations.
  • Monitors adherence to liquor control policies and procedures.
  • Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.
  • Monitors alcohol beverage service for compliance with local laws.
  • Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.
  • Assists servers and hosts on the floor during meal periods and high demand times.
  • Advocates sound financial/business decision making.
  • Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
  • Recognizes good quality products and presentations.
  • Supervises daily shift operations in absence of Assistant Restaurant Manager.
  • Oversees the financial aspects of the department including purchasing and payment of invoices.
  • Provides services that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
  • Empowers employees to provide excellent customer service.
  • Acts as the guest service role model for the restaurants.
  • Addresses guest problems and complaints.
  • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
  • Verifies corrective action is taken to continuously improve service results.
  • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
  • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
  • Actively participates in the hiring process to identify the right talent to support the outlet's concept.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
  • Facilitates the fair and equal treatment of employees.
  • Strives to improve employee retention.
  • Monitors employee attendance of on-going training to understand guest expectations.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Strives to improve service performance.
  • Encourages recognition of employees across areas of responsibility.
  • Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.
  • Establishes guidelines so employees understand expectations and the work.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others.
  • Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Develops specific goals and plans to prioritize, organize, and accomplish own work.
  • Monitors and maintains the productivity level of employees.
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  • Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.
  • Provides work-related training, supervising, follow-up and hands-on management.
  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.

FAQs

What does the F&B Manager role entail at The Rome EDITION?

The F&B Manager is responsible for maximizing financial performance, supervising daily restaurant operations, assisting with menu planning, maintaining sanitation standards, and improving guest and employee satisfaction.

What is the required educational background for this position?

Candidates must have a high school diploma or GED with 4 years of experience in food and beverage, culinary, or a related area, or a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major with 2 years of experience.

What are the primary responsibilities of the F&B Manager?

The primary responsibilities include managing day-to-day restaurant operations, overseeing marketing and public relations activities, fostering guest experiences, and managing human resource activities such as hiring and employee training.

Is previous management experience required for this position?

Yes, the role requires a significant level of experience in food and beverage management, as well as leadership skills to supervise and develop staff.

How does the F&B Manager contribute to marketing efforts?

The F&B Manager oversees the restaurant marketing plan, supports public relations opportunities, creates social media content, and participates in local networking activities to promote the restaurant.

What type of work environment does The Rome EDITION strive to create?

The Rome EDITION aims to provide an inspiring work environment that emphasizes exceptional service, creativity, and guest satisfaction, encouraging employees to deliver unique and memorable experiences.

Are there training and development opportunities available for employees?

Yes, the F&B Manager identifies training needs, develops educational programs, and facilitates ongoing training to improve employee skills and guest service.

How does the F&B Manager ensure compliance with health and safety standards?

The F&B Manager monitors service and sanitation standards, compliance with laws and regulations, and oversees food and beverage policies to ensure all standards are met.

What qualities are sought in potential candidates for this position?

Ideal candidates should be personable, able to drive financial performance, have strong leadership and communication skills, and be committed to providing excellent customer service.

Is the position full-time or part-time?

The F&B Manager position is a full-time role.

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Marriott International

Travel & Leisure
Industry
10,001+
Employees
1927
Founded Year

Mission & Purpose

Marriott International, Inc. is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,300 properties under 30 leading brands spanning 138 countries and territories. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Community Guidelines: We reserve the right to remove without any notice content that we determine in our sole discretion is offensive or illegal, contains personally identifiable information, trademarks or copyrights belonging to a third party, advertises a third party’s products or services, or is otherwise inappropriate. Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.

Benefits

  • Travel Perks & Benefits

    We encourage you to explore the world around you, so we offer generous hotel and food discounts at thousands of our global properties. What a way to travel! We look after our associates, which is why we also have a comprehensive and competitive benefits program.

  • Recognition & Rewards

    Marriott recognizes success and commitment. We honor and encourage leadership and exceptional service. We also give bonuses for successful referrals and we reward long service. We believe hard work should be acknowledged.

  • Growth Opportunities

    Marriott believes in a career that flourishes with you. We also believe that wider experiences often provide a more enriching experience. We offer professional development, mentoring and training to help you get to where you want to go.