FLEX OSR Food

Food and Beverage Operations ManagerThis role prefers the leader to reside in the New York City area and will primarily support hotels throughout the New York City area 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.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.Core Work Activities:Leading Food and Beverage Operations (Restaurant, Bar/Lounge, and other Food and Beverage Outlets)Leading Event Operations (Banquets, Event Services and Event Technology)Managing Day-to-Day OperationsLeading Food and Beverage and Event Operations TeamManaging and Monitoring Activities that Affect the Guest ExperienceManaging ProfitabilitySafety & SecurityConducting Human Resources ActivitiesAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.