F&B Manager

Marriott-International; Tumon Tank Farm (GU); On-site; USD 60,000 - 80,000; Full time

Job summary

Taste Restaurant at Marriott International in Guam seeks a seasoned Restaurant Manager to lead daily operations, uphold quality standards, and maximize profitability.

You will coordinate front and back of house, manage staff, control costs, and ensure compliance with sanitation, safety, and liquor regulations, while delivering superior guest service. The role requires strong leadership and financial acumen, with experience using restaurant software and scheduling in a hotel environment.

Qualifications

• Proven work experience as a Restaurant Manager or Hospitality Manager.
• Strong leadership and customer service skills.
• Extensive knowledge of food and beverage operations.
• Familiarity with restaurant software and POS systems.

Responsibilities

• Manage overall restaurant operations and profitability.
• Oversee daily Taste Restaurant operations and supervise front- and back-of-house teams.
• Control costs, budgets, and wage targets.
• Hire, train, and evaluate staff; organize schedules.
• Ensure compliance with sanitation, safety, and liquor regulations.
• Coordinate promotions and guest satisfaction initiatives.

Skills

Leadership

Customer service

Financial management

Staff training

Scheduling

Tools

POS systems

Job description

• Responsible for overall management of the restaurants while maintaining quality standards and maximizing profitability.
• Oversee the daily operations of Taste Restaurant.Deliver superior food and beverage service; maximizing customer satisfaction.
• Maintain restaurant’s revenue, profitability and quality goals.
• Coordinate front of the house and back of the house operations.
• Respond efficiently and accurately to customers requests.
• Control operational costs.
• Hiring and training staff.Support and uphold hotel philosophy concerning hiring, employee relations, supervision and disciplinary action. Coordinate, implement and monitor training programs.
• Coordinating employee schedules. Organize and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Develop, update and monitor restaurant standard operating manuals.
• Ensure compliance with sanitation and safety regulations.
• Ensure that established control procedures, liquor laws and regulations and prescribed service procedures are followed.
• Establish and enforce maintenance, repair, cleaning and restocking schedules to ensure that outlet physical appearance meets business standards for employee/guest use and comfort and that health/safety concerns are minimized.
• Monitor and enforce procedures related to point-of-sale activities.
• Attend division and department meetings.Conduct monthly departmental meetings.
• Prepare and control all financial reports including, but not limited to budgets and forecasts of the restaurant.
• Develop, implement and monitor all promotional events of the restaurant outlet.
• Promote outlet by planning and coordinate in conjunction with other department promotions and special events that stimulate increase patronage and higher sales volume.
• Consult with Marketing Division to plan and coordinate effective marketing programs.
• Monitor overtime and labor costs.
• Prepare monthly outlet revenue and expenses target and forecast and review meetings.
• Analyze month-end reports and identify deviations from business plan goals.

Other

• Other duties may be assigned, as needed.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is mandatory.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Requirements

Proven work experience as a Restaurant Manager, Hospitality Manager or a similar role. Proven customer service as a manager. Extensive food and beverage knowledge. Familiarity with restaurant software. Strong leadership, motivational and people skills. Acute financial management skills.