F&B Manager

Job Title: Food & Beverage Manager Department: Food & Beverage Reports To: Director of Food & Beverage Effective Date: October 13, 2026 Status: Full-Time, Hourly Position Summary The Food & Beverage Manager assists in overseeing daily restaurant and bar operations (Staple Food & Drink and Bar Fontaine). This role ensures consistent service execution, team performance, guest satisfaction, and adherence to brand standards. The Manager acts as a hands‑on leader—supporting staff training, maintaining floor presence during service, monitoring cost control procedures, and fostering an elevated guest experience aligned with Cotton House hospitality standards. Key Responsibilities Operational Management Oversee day-to-day operations of assigned outlets (Staple Food & Drink, Bar Fontaine, In-Room Dining, and Banquets as assigned). Support pre-shift briefings, floor assignments, and staff communication to ensure smooth service flow. Maintain proper side work, setup, and closing duties in accordance with outlet checklists and SOPs. Monitor guest satisfaction through table visits and real-time feedback resolution. Coordinate with culinary, bar, and management teams to ensure seamless food and beverage service. Leadership & Training Serve as a role model for team members by demonstrating professional demeanor, grooming, and guest engagement. Assist in onboarding and training of new staff following established training programs. Conduct ongoing performance coaching and corrective action when necessary. Ensure team compliance with safety, sanitation, and service standards. Promote teamwork, morale, and communication across departments. Financial & Administrative Responsibilities Support daily sales and labor reports; monitor performance against goals. Assist in controlling beverage and food costs through proper portioning, waste reduction, and upselling initiatives. Ensure accurate cash handling and end‑of‑day reconciliation procedures. Participate in monthly inventory counts and input of outlet requisitions. Support scheduling, labor forecasting, and time management accuracy. Guest Experience & Service Standards Maintain Marriott Tribute Portfolio brand service standards and Forbes service expectations. Address guest complaints promptly and professionally; document incidents when necessary. Ensure all menus, POS items, and signage are current and accurate. Partner with management on outlet promotions, special events, and local collaborations. Qualifications Minimum 2 years of Food & Beverage experience (hotel or upscale restaurant preferred). Strong leadership and interpersonal skills with the ability to motivate and manage teams. Excellent communication, organizational, and problem‑solving abilities. Knowledge of Toast POS, 7shifts scheduling, and Quore or equivalent hotel systems preferred. Must possess or obtain ServSafe Food Handler and Alcohol Certifications. Physical Requirements Ability to stand or walk for extended periods (8+ hours). Lift, carry, or move up to 30 pounds as needed. Work flexible hours, including nights, weekends, and holidays. Core Competencies Leadership Presence & Professionalism Accountability & Integrity Communication & Guest Engagement Team Development & Mentorship Financial Awareness & Cost Control Adaptability in a Dynamic Environment #J-18808-Ljbffr Cotton-House