Franchised Food & Beverage Manager

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  • Marriott International, Inc.

    Franchised Food & Beverage Manager

    Marriott International, Inc.


    Hospitality - Hotel

    Degrees Required:
    Not Specified

    Employment Type:

    Manages Others:



    Posting Date Jan 25, 2018

    Job Number 180009BX

    Job Category Food and Beverage & Culinary Location Koloa Landing Resort at Poipu, Autograph Collection, Koloa, Hawaii VIEW ON MAP

    Brand Autograph Collection Hotels

    Schedule Full-time Relocation? Yes

    Position Type Management

    Start Your Journey With Us

    Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees.

    Please apply online at:

    Additional Information: This hotel is owned and operated by an independent franchisee, Azul Hospitality Group. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

    Job Description


    Directs and organizes the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food & beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request.


    • Plan and direct the functions of administration and planning of the F&B Outlets to meet the daily needs of operation.
    • Manages the hotel F&B Outlets while working closely with the Hotel Manager and other hotel department managers.
    • Responsible for short and long term planning of all outlets including Restaurant, Bar, and Banquets.
    • Ensure attendance at all mandatory meetings.
    • Ensure effective hiring, training, coaching, and career development.
    • Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.
    • Full understanding of staff engagement with guests.
    • Develop and implement creative strategies for revenue enhancement and cost containment.
    • Develop and recommend the budget, marketing plans and objectives. Manage within those approved plans.
    • Responsible for maintaining high energy, positive attitude, and professional appearance.
    • Develop, implement and monitor schedules for the operation of restaurants, bars and banquet teams to achieve profitable result.
    • Participate with the culinary team, in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
    • Monitor hotel activities and troubleshoot problems.
    • Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
    • Participate in long range planning.
    • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking and long range planning.
    • Manage the payroll of the F&B team including daily management of the time and attendance system.
    • Implement effective control of food, beverage and labor costs among departments.
    • Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
    • Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
    • Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Plan and administer a training and development program within the department, which will provide well-trained Staff Members at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
    • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
    • Responsible for the selection, training and development of the staff members within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
    • Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
    • Give direction and be responsible for the implementation of plans. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
    • Participate in the hiring process of new staff members. Assist with the preparation of Staff Member Transaction Forms, performance appraisals, and any Staff Service forms as appropriate.
    • Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
    • Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.
    • Maintain close contact with staff members, respecting them as individuals and ensuring good communications leading to high morale in the department. Discuss concerns, suggestions, and complaints with staff. Attempt to resolve problems and recommend appropriate solutions and actions to the Hotel Manager/ Director of Operations.
    • Ensure that all progressive disciplinary action is presented within two days from the point of infractions. The disciplinary action forms shall be completed, as needed with violations defined, requirements for corrective action, and consequences for non-adherence.
    • Be familiar with all company policies and benefits.
    • Thorough knowledge of food products, standard recipes and proper preparation.
    • Ability to distinguish product quality, taste, texture and presentation and observe preparation.
    • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.


    • In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
    • Monitor hotel activities and troubleshoot problems.
    • Operate word processing program in computer.
    • Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
    • Additional duties as necessary and assigned.


    • The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
    • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
    • Must be able to read and write to facilitate the communication process.
    • Requires good communication skills, both verbal and written.
    • Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
    • Ability to access and accurately input information using a moderately complex computer system.
    • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
    • Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
    • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.


    3-5 years experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background required.


    Ability to obtain and/or maintain any government required licenses, certificates or permits.

    This company is an equal opportunity employer.


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