Food & Beverage Manager at Volare Rooftop Bar

This job opportunity is with a hotel owned and operated by an independent franchisee, Total Management Systems, Inc. Unlike Marriott International, Inc., the franchisee operates as a separate company and employer, holding full control over employment policies, including staffing, compensation, benefits, and all other employment terms and conditions. Hiring for positions at this hotel means you will be employed directly by the franchisee, Total Management Systems, Inc, not Marriott International, Inc.

The position available is a Food and Beverage Leadership role at Volare, a vibrant rooftop bar situated on the 7th floor of the Element by Westin Uptown. The bar is known for providing a lively atmosphere coupled with sophisticated dining and beverage experiences. This role requires an experienced leader who excels in restaurant management, maintaining high operational standards, and delivering outstanding guest experiences consistently. The Food and Beverage leader will be responsible for strict control of food, liquor, labor, and operating expenses while upholding top-tier food quality and high service standards.

The successful candidate will be a hands-on leader who naturally motivates and coaches a high-performing team. They should embody strong leadership qualities, financial acumen, and a passion for crafting innovative, fresh, and desirable food and beverage offerings that keep guests returning. This role demands attention to detail, consistency, and a commitment to quality at every level of the guest experience.

This opportunity is within a growing hotel management company that values its culture of support captured by the motto "We’ve Got Your Back." Alongside competitive pay, this company offers career development opportunities and comprehensive benefits including health, dental, and vision insurance, 401(k) with company match, and attractive hotel discounts across the Marriott International worldwide system. The salary for this salaried position is $65,000 annually.

The Food and Beverage leader will oversee daily operations, collaborating closely with kitchen leadership to manage food purchasing, preparation, portioning, and cost control. They will regularly analyze menu item profitability and recommend strategic pricing to meet revenue goals while ensuring inventory levels are monitored and timely orders placed. Compliance with brand standards for service delivery, cleanliness, safety, and sanitation is critical.

The role also includes recruiting, hiring, training, scheduling, and coaching team members, ensuring adherence to state alcohol laws, NM ServSafe certification, and food safety practices. Handling guest concerns professionally and using feedback to refine service quality is a key part of this position. Coordination with other hotel departments for banquet and event staffing is also essential.

The leader is expected to lead by example during busy periods, participate in physical tasks including inventory counts and cost reporting, and enforce proper cash handling, POS use, and record-keeping procedures. The role requires physical stamina, including the ability to stand and walk for extended periods, lift weights ranging from 25 to 75 pounds occasionally, and proficiency in computer, telephone, and POS systems.