Food and Beverage Manager

United States·Denvermid

Food ServiceFood and Beverage Manager

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Quick Summary

Key Responsibilities

This position provides supervision to others: Yes Directly supervises servers, bartenders, event staff, line cooks, and other assigned department employees. Provides guidance, training, coaching,

Requirements Summary

Oversees daily food and beverage operations, including breakfast, restaurants, bars, banquets, room service/ mobile dining, and other dining outlets,

Technical Tools

Food ServiceFood and Beverage Manager

Additional Information: This hotel is owned and operated by an independent franchisee, Lotus Hotels. The franchisee is a separate company and a separate employer from Marriott International, Inc. and its subsidiary companies (collectively, “Marriott”). The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, termination, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you apply for this position, Marriott will have no involvement in the selection process. Your application information will not be provided to or accessible by Marriott. If you accept a position at this hotel, you will be employed by a franchisee, not Marriott.

The Food & Beverage (F&B) Manager oversees the daily operations of all food and beverage services within the hotel, including breakfast, restaurants, bars, banquet/event functions, room service/ mobile dining, and other applicable dining outlets. This role ensures exceptional guest experiences, efficient service delivery, food quality, operational profitability, and compliance with health and safety standards. The F&B Manager is responsible for managing staff, training staff, controlling costs, monitoring inventory, developing service standards, and collaborating with hotel leadership to maximize revenue and maintain high levels of guest satisfaction.

SUPERVISORY RESPONSIBILITIES:

This position provides supervision to others: Yes

Directly supervises servers, bartenders, event staff, line cooks, and other assigned department employees.
Provides guidance, training, coaching, and performance evaluations to ensure consistent service quality and operational efficiency.
Oversees employee scheduling, workload distribution, and staffing levels to maintain adequate coverage across food and beverage operations.
Participates in recruitment, onboarding, employee development, and performance management activities.
Ensures employees follow company policies, food safety procedures, sanitation requirements, and established guest service standards.

JOB FUNCTIONS:

Oversees daily food and beverage operations, including breakfast, restaurants, bars, banquets, room service/ mobile dining, and other dining outlets, ensuring exceptional guest service and operational efficiency.
Develops and implements food and beverage service standards, operating procedures, and quality-control measures, in collaboration with hotel leadership, to maintain consistency across all outlets.
Monitors guest satisfaction, addresses complaints, and implements corrective actions to improve the overall dining experience.
Manages departmental budgets, forecasts, operating expenses, and financial performance to achieve established revenue and profitability objectives.
Monitors food and beverage costs, labor expenses, inventory levels, and purchasing activities to minimize waste and maximize operational efficiency.
Collaborates with hotel leadership to develop menus, establish pricing strategies, maintain food quality, and introduce seasonal offerings or promotional initiatives.
Oversees food and beverage inventory, ordering, storage, and vendor relationships to ensure product availability, quality, and cost effectiveness.
Ensures compliance with applicable food safety, sanitation, health, workplace safety, and alcoholic beverage service regulations.
Coordinates with Sales, Events, Front Office, Housekeeping, and other departments to support banquet/ event functions, special events, group reservations, and guest service requirements.
Reviews departmental performance indicators, including revenue, food and beverage costs, labor productivity, guest satisfaction, and service efficiency, and implements improvement initiatives.
Develops employee training programs focused on hospitality standards, product knowledge, food safety, upselling techniques, and guest service excellence.
Identifies opportunities to increase food and beverage revenue through promotions, menu optimization, upselling, special events, and enhanced guest experiences.
Performs other duties as assigned.

SKILLS & ABILITIES:

Strong leadership, team management, and employee development skills.
Excellent customer service, communication, and interpersonal skills.
Strong knowledge of restaurant, bar, banquet, and hotel food and beverage operations.
Ability to manage departmental budgets, control operating costs, and analyze financial performance.
Knowledge of food safety, sanitation, health regulations, and responsible alcoholic beverage service requirements.
Strong organizational, multitasking, and time-management abilities.
Ability to resolve guest complaints and operational challenges professionally and efficiently.
Proficiency in point-of-sale (POS) systems, inventory management software, hotel management systems, and Microsoft Office.
Strong understanding of menu planning, pricing strategies, inventory control, and vendor management.
Ability to work effectively under pressure in a fast-paced hospitality environment.
Excellent problem-solving, decision-making, and conflict-resolution skills.
Ability to collaborate with culinary teams, hotel leadership, and other departments to achieve operational objectives.
Strong attention to detail and commitment to maintaining high-quality food & beverage