Restaurant and Bar Manager

Marriott Chattanooga; Chattanooga (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

Marriott Chattanooga is seeking an experienced Food & Beverage Leader to supervise all front of house areas within the F&B department. You will assist in menu development, pricing, and oversee service across breakfast, dinner, room service, bar, and banquets, in coordination with the F&B Director and General Manager.

The role requires strong cost controls, staff development, scheduling and adherence to brand standards, with a focus on guest satisfaction and safe, compliant operations.

Qualifications

• Thorough knowledge of F&B costs, controls, sanitation, operation and maintenance of kitchen.
• Must communicate effectively by writing, phone, and meetings.
• Flexible schedule including evenings, weekends, holidays; serve as MOD when necessary.
• Well organized, takes initiative.
• Outgoing, honest, works well with others.

Responsibilities

• Supervise all front of house areas within the F&B department.
• Assist in development of menus and prices for all F&B items.
• Supervise service across breakfast, dinner, room service, bar, and banquets.
• Assist Executive Chef in staff supervision.

Skills

F&B leadership

Cost controls

Menu development

Staff training

Scheduling

Communication

Teamwork

Job description

Description

Supervise all front of the house areas within the food and beverage department. Assist in development of menus and prices for all food and beverage items as directed by F&B Director, Director of Outlets, or General Manager. Supervises service including breakfast, dinner, room service, bar, and banquets. Assist Executive Chef in supervision of staff as directed.

Reports to: Director of Outlets

Duties/Responsibilities:

• Act with the highest level of integrity in every decision.
• Hire, train, develop, and discipline all food and beverage staff.
• Coordinates work assignments, department planning, and schedules for Restaurant and Bar
• Follows up and maintains food cost controls, methods, and procedures.
• Creates and develops menu prices, beverage lists, and beverage prices, specials and is responsible for advertising, condiments, linens, uniforms, and decor use within the property.
• Standardized portions used, and is responsible for controlling of food, beverage, and labor.
• Maintains a system of cost controls through purchasing and sales.
• Adhere and maintain all Health Department rules and regulations.
• Controlling and maintaining labor costs in scheduling.
• Prepares cost and revenue reports. Develops and maintains quality control procedures.
• Adhere to brand specific standards.
• Must be responsible for security of guests, fellow employees, and hotel assets.
• Must be CPR certified, ABC certified, MSDS trained, Serving alcohol with care and have completed brand specific training programs.
• Must perform any other required duties as requested by the General Manager to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
• Immediately handle all guest issues as reasonable and necessary.
• Ensures that all associates are in proper uniform at all times.
• Conduct table touches as necessary, ensuring guests are satisfied with F&B service and product.

Requirements

Required Skills/Abilities:

• Thorough knowledge of food and beverage costs, controls, sanitation, operation and maintenance of kitchen.
• Must be able to communicate effectively by writing, telephone and personal meeting situations.
• Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary.
• Must be well organized and take initiative.
• Must be outgoing, honest and work well with others.

Education and Experience:

• At least 2 years’ experience in a prior F&B leadership role (Preferred)
• At least 1 year in a prior F&B leadership role in a hotel operation. (Preferred)

Supervisory Responsibilities:

• Responsible for managing all F&B staff
• Ability to lead, direct and work with people.
• Must manage all associates in a firm and fair manner

Physical Requirements:

• Stand/walk on feet for 8+ hours and work in a restrictive space/environment.
• Must be able to work in extremely warm temperatures.
• Must have eyesight enabling vision both near and far.
• Finger dexterity to type, to write, and work on a computer.
• Must speak in a clear, understandable voice and hear at a basic level, and understand English.
• Must be able to bend, stretch arms overhead and lift and/or carry up to 30 pounds.