FOOD MANAGER

This opportunity is offered by a well-established hotel known for its commitment to outstanding hospitality and superior guest experiences. The establishment boasts a dynamic and vibrant food and beverage department, with a focus on both restaurant and catering services. The hotel prides itself on maintaining high standards of service and quality, blending traditional hospitality values with modern management practices. This employer fosters an inclusive and supportive work environment where career growth and professional development are strongly encouraged. As part of a globally recognized brand with stringent operational standards, the organization emphasizes compliance with all local, state, and federal laws and regulations, ensuring a safe and respectful workplace for all employees and guests.

The Food Manager role is pivotal within the hotel’s food and beverage division, responsible for overseeing both the front of house operations and all catering services. This leadership position involves monitoring operational efficiency and evaluating associate performance through detailed analysis of customer feedback and financial reports. The Food Manager is tasked with initiating corrective actions when necessary to enhance service quality and operational effectiveness. This role works closely with the Food and Beverage Director to maintain and execute effective sales and marketing programs, ensuring that the department meets and exceeds revenue goals. Moreover, the Food Manager leads a proactive human resource function to motivate team members, oversee appropriate training and development, and maintain adherence to established hotel and labor standards.

Core responsibilities include scheduling staff to optimize labor resources while complying with labor regulations, managing preventative maintenance programs to safeguard restaurant and catering assets, and implementing effective communication channels that facilitate comprehensive information flow among associates and department heads. Compliance with organizational policies and legal standards is a key component of the job, as well as maintaining product and service quality through constant evaluation and handling guest complaints promptly and professionally.

In addition to operational oversight, the Food Manager supervises restaurant and catering staff with a focus on professionalism, guest service excellence, and strict adherence to hospitality standards related to hiring, termination, disciplinary actions, performance reviews, and training. Staying current with menu and beverage offerings, assigning workstations, ensuring cleanliness and sanitation, and assisting with inventory management are among the many practical duties that support the overall functionality and guest satisfaction.

This position requires proven managerial experience in restaurant settings, preferably with Marriott Bistro experience considered a distinct advantage. The ideal candidate demonstrates outstanding leadership skills, operational acumen, and a passion for delivering exceptional dining experiences. This role is crucial to maintaining the hotel’s reputation for excellence, ensuring guests receive attentive, high-quality service that aligns with the brand’s prestigious standards. Those who thrive in fast-paced, guest-focused environments and enjoy leading diverse teams will find this role rewarding and challenging, offering opportunities for professional growth within a renowned hospitality group.