Job Overview
Employment Type
Full-time
Compensation
Salary
Range $67,000.00 - $84,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligibility
Training and Development
Job Description
Marriott International is a globally recognized leader in the hospitality industry, known for its commitment to excellence and innovation. As a diversified company with a broad portfolio of brands, Marriott continues to uphold its legacy of providing exceptional guest experiences across its properties worldwide. Among these brands, JW Marriott stands out in the luxury segment, offering sophisticated and elegant environments in gateway cities and renowned resort locations. Their properties are celebrated not only for impeccable service but also for creating welcoming communities where associates thrive professionally and personally. JW Marriott emphasizes holistic well-being and fosters a culture where every employee has access to opportunities for growth, training, and development. This dedication to associate satisfaction is reflected in their unique approach called "The JW Treatment™," which ensures that treating guests exceptionally begins with how they care for their team members. At JW Marriott, every associate is encouraged to be confident, genuine, intuitive, and innovative, embodying the values of the brand's founder, J. Willard Marriott.
This particular opening is for a Food and Beverage management position based in Detroit, Michigan at the prestigious 400 Renaissance Center location. It is a full-time role with an annual salary ranging from $67,000 to $84,000, including bonus eligibility. The successful candidate will be pivotal in overseeing daily kitchen operations and ensuring culinary excellence. This role requires hands-on leadership, culinary skill, and operational management to maintain the highest quality food production standards. The candidate will be charged with supervising kitchen staff, enforcing hygiene and food safety standards, and driving initiatives to enhance both guest satisfaction and employee engagement. The position also involves close collaboration with the Executive Chef to ensure that kitchen activities align with budgetary constraints and strategic objectives. Additionally, the role demands a leader capable of motivating and developing a team, ensuring productivity, and fostering a positive work environment based on mutual trust, respect, and open communication.
The ideal candidate must have a high school diploma or GED plus four years of relevant culinary or food service experience, or alternatively a two-year degree in Culinary Arts or related fields with two years of professional experience. This strong foundation supports the core responsibilities, including managing kitchen shifts, estimating production needs, directly preparing a variety of foods, and innovating menu presentations and artistic displays. The candidate must be adept at maintaining purchasing and food storage standards, complying with sanitation laws, operating kitchen equipment, and evaluating food quality rigorously.
Leadership duties include overseeing cooks and kitchen workers, leading by example in food preparation, fostering collaboration, and maintaining high employee productivity. The role is critical in enforcing performance standards, consistency in policy administration, and encouraging stellar guest relations. The manager will also address guest feedback, proactively resolve complaints, and continually strive to exceed culinary and service standards. Furthermore, the successful candidate will be responsible for meeting ambitious culinary goals, managing labor schedules efficiently, and promoting safety training amongst staff.
Human resource activities form a significant portion of the job, encompassing staff development, coaching, mentoring, and participating in performance appraisals. Communication is essential, both in providing feedback and collaborating with departmental managers and Human Resources. This ensures a cohesive work environment geared toward excellence and continuous improvement. Additional responsibilities include disseminating information effectively, evaluating operational results to inform decisions, and actively participating in relevant meetings.
Marriott International champions equal opportunity employment, celebrating the diverse backgrounds of its associates and providing an inclusive workplace free from discrimination. The company is committed to fostering an environment where all employees feel valued and empowered to reach their full potential. Joining the JW Marriott team means becoming part of a world-class organization that values your contribution and supports your career journey in luxury hospitality.
This particular opening is for a Food and Beverage management position based in Detroit, Michigan at the prestigious 400 Renaissance Center location. It is a full-time role with an annual salary ranging from $67,000 to $84,000, including bonus eligibility. The successful candidate will be pivotal in overseeing daily kitchen operations and ensuring culinary excellence. This role requires hands-on leadership, culinary skill, and operational management to maintain the highest quality food production standards. The candidate will be charged with supervising kitchen staff, enforcing hygiene and food safety standards, and driving initiatives to enhance both guest satisfaction and employee engagement. The position also involves close collaboration with the Executive Chef to ensure that kitchen activities align with budgetary constraints and strategic objectives. Additionally, the role demands a leader capable of motivating and developing a team, ensuring productivity, and fostering a positive work environment based on mutual trust, respect, and open communication.
The ideal candidate must have a high school diploma or GED plus four years of relevant culinary or food service experience, or alternatively a two-year degree in Culinary Arts or related fields with two years of professional experience. This strong foundation supports the core responsibilities, including managing kitchen shifts, estimating production needs, directly preparing a variety of foods, and innovating menu presentations and artistic displays. The candidate must be adept at maintaining purchasing and food storage standards, complying with sanitation laws, operating kitchen equipment, and evaluating food quality rigorously.
Leadership duties include overseeing cooks and kitchen workers, leading by example in food preparation, fostering collaboration, and maintaining high employee productivity. The role is critical in enforcing performance standards, consistency in policy administration, and encouraging stellar guest relations. The manager will also address guest feedback, proactively resolve complaints, and continually strive to exceed culinary and service standards. Furthermore, the successful candidate will be responsible for meeting ambitious culinary goals, managing labor schedules efficiently, and promoting safety training amongst staff.
Human resource activities form a significant portion of the job, encompassing staff development, coaching, mentoring, and participating in performance appraisals. Communication is essential, both in providing feedback and collaborating with departmental managers and Human Resources. This ensures a cohesive work environment geared toward excellence and continuous improvement. Additional responsibilities include disseminating information effectively, evaluating operational results to inform decisions, and actively participating in relevant meetings.
Marriott International champions equal opportunity employment, celebrating the diverse backgrounds of its associates and providing an inclusive workplace free from discrimination. The company is committed to fostering an environment where all employees feel valued and empowered to reach their full potential. Joining the JW Marriott team means becoming part of a world-class organization that values your contribution and supports your career journey in luxury hospitality.
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in culinary, food and beverage, or related professional area
- Ability to manage kitchen operations and staff
- Strong knowledge of food safety and sanitation standards
- Effective communication and leadership skills
- Ability to handle customer feedback and resolve complaints
- Capability to oversee budgeting and scheduling
- Proficiency with kitchen equipment and maintenance
- Capacity to train and develop employees
- Commitment to comply with laws and regulations
Job Qualifications
- High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Knowledge of food safety, sanitation regulations, and kitchen equipment operation
- Ability to innovate and create new food presentations and decorative displays
- Competence in budgeting, labor scheduling, and performance management
- Proficiency with Labor Management Systems and operational procedures
- Customer service-oriented with conflict resolution skills
- Ability to train, mentor, and develop staff effectively
Job Duties
- Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs all duties of kitchen managers and employees as necessary
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Operates and maintains all department equipment and reports malfunctions
- Checks the quality of raw and cooked food products to ensure that standards are met
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Leads shifts while personally preparing food items and executing requests based on required specifications
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Maintains the productivity level of employees
- Ensures employees understand expectations and parameters
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- Ensures property policies are administered fairly and consistently
- Communicates performance expectations in accordance with job descriptions for each position
- Recognizes success performance and produces desired results
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- Sets a positive example for guest relations
- Empowers employees to provide excellent customer service
- Interacts with guests to obtain feedback on product quality and service levels
- Handles guest problems and complaints
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish work
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
- Trains employees in safety procedures
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Participates in the employee performance appraisal process, providing feedback as needed
- Brings issues to the attention of the department manager and Human Resources as necessary
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Analyzes information and evaluating results to choose the best solution and solve problems
- Attends and participates in all pertinent meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
