FLEX OSR Food and Beverage Operations Manager, In-Market (South Florida)

This is a temporary position. 

This role prefers the leader to reside in the South & Southwest Florida region (to include but not limited to Marco Island, Naples, West Palm Bch. Miami and Fort Lauderdale) and will primarily support hotels throughout South Florida based on business demands. This role is not tied to a single home work location (i.e. specific property or office), and the leader may be assigned to support other markets in the US and Canada as operational needs arise, and travel could be required.  

Members of this team will be deployed to temporary assignments of varying durations (based on specific hotel needs). This job is designed to "fill the gaps" in the operations of our hotels as identified by leadership. 

The Food and Beverage Operations Manager is an experienced multi-discipline leader who can quickly adapt to varying environments and complexities in managing the execution of all food and beverage and event operations. The manager is responsible for daily operations in Restaurants, Bars, Food Outlets, Room Service, Banquets and Event Operations. This role will be focused on, but not limited to, the food and beverage discipline.  This role assists with creative on-brand menu planning, maintains all MI food safety standards, assists servers and hosts on the floor during peak meal periods and supervises shifts for Restaurants, Bars, Food Outlets and Room Service and Event Operations.  Accountable for supporting compliance and engagement with brand standards, tone and voice including service culture. Directs and motivates team to provide consistent, high quality service. Provides clear communications and sets performance expectations for associates. Identifies training opportunities and plans a strategy to accomplish goals.  Strives to continually improve guest, associate satisfaction, and maximize financial performance of both F&B and Event operations.

Performance will be evaluated after each assignment based on feedback from the Assignment Initiator. Food and Beverage Managers are expected to demonstrate professional behavior and appearance, in accordance with brand voice for the assignment.

 

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years of 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 of experience in the food and beverage, culinary, or related professional area.

• Must be proficient in food and beverage systems including POS/Micros; Certifications Required:  All ServSafe Standards 
• CI/TY systems knowledge preferred

Preferred

• Candidate resides in designated market
• Multi brand Marriott property leadership experience

 

CORE WORK ACTIVITIES

Leading Food and Beverage Operations (Restaurant, Bar/Lounge, and other Food and Beverage Outlets)

• Supervises operations for all food and beverage related areas.
• Applies and continually broadens knowledge of food and wine trends, and overall event presentation.
• Ensures compliance with all Bar/Lounge and restaurant policies, standards, and procedures.
• Monitors departmental inventories and assets including par levels and maintenance of equipment.
• Performs all duties of restaurant associates and related departments as necessary as permitted with local work rules.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Staff, Forecast, Department and Intradepartmental).
•  potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.

 

Leading Event Operations (Banquets, Event Services and Event Technology)

• Serves as a liaison between Banquets, Event Planning, Event Delivery teams and the group contact throughout the event.
• Attends pre- and post-convention meetings as needed to understand group needs
• Communicates critical information to Banquet and Event Services Teams and any issues regarding food quality and service levels to Chef and Restaurant Manager.
• Ensures associate awareness of the event phase portion of the Event Satisfaction Survey and Guest Satisfaction Scores.
• Conducts routine maintenance to ensure a quality meeting facility and function room inspections prior to each function to ensure the room is set according to specifications.
• Assists with the Event Technology/Audio Visual team when necessary to ensure customer satisfaction.

 

Managing Day-to-Day Operations

• Motivates and encourages associates