F&B and Events Manager

This job has been Expired
  • Post Date: 03/16/2021
Job Overview

We are actively seeking an energetic, punctual and organized individual to join our team. As Food, Beverage and Events Manager, your role would be overseeing the operations of the Bistro, our on-site restaurant as well as handling the operations of our events and meeting space. As a member of the team, you will assist in selling meeting space, creating the proper contracts, obtaining payments and coordinating the execution of all meetings. Must maintain a positive attitude and pleasant disposition as you are one of the focal points of our property and will represent the property in a manager position.

  • Coordinate daily Front of the House and Back of the House Bistro operations
  • Will coordinate Bistro schedule with Executive Chef to ensure Full coverage during hotel operations. This will include covering any set up or tear down of the meeting space.
  • Responsible for scheduling, hiring, training, disciplining, and performance management of subordinate staff.
  • Train and manage front-of-the-house Bistro staff, while motivating staff to provide excellent customer service.
  • Appraise staff performance and provide feedback to improve productivity and morale.
  • Able to uphold and train employees to follow Marriott standard for Bistro operations. This will include the updates and changes of Marriott’s Seasonal Rollouts.
  • Respond efficiently and accurately to customer complaints and delivers superior food and beverage service while maximizing customer satisfaction.
  • Coordinate with Executive Chef to estimate food and beverage consumption and purchase supplies as needed.
  • Oversee food prep when Executive Chef is not present.
  • Will inventory liquor needs and order as needed. Will also maintain and report inventory at the end of each month.
  • Ensures proper equipment operation/maintenance along with proper safety and sanitation practices are followed.
  • Prepares Bistro meals as needed.
  • Maximizes sales and revenue for food and beverage operations in the Bistro while maintaining the restaurant’s revenue, profitability and quality goals.
  • Oversee the dining room: check-in with customers, follow up with all tables in the dining room
  • Position requires nights and weekends when applicable
  • Assisting our Account Executives to identify new contacts, develop sales leads, and respond to sales opportunities in order to maximize revenue.
  • Meet and maintain a good relationship with clients. Work closely with other departments to coordinate details, special requests, VIP packages and promotions.
  • Establish and maintain sales files and trace systems.
  • Handle inquiry calls, send appropriate collateral, or direct calls to the appropriate Account Executive.
  • Support Front Desk in providing exceptional guest service (answering phone calls, check-in, check-out, billing etc.) Take, modify, and cancel guest reservations, noting any special requests.
  • Arrange and conduct hotel site visits.
  • Managing our meeting space. Handle banquet and meeting room requests.
  • Composes and distributes routing correspondence, reports or contracts (to include BEO’s, Sales Proposals, Sales and Group Contracts).
  • Assists in group and meeting/banquet events including greeting groups, creating and placing welcome amenities in rooms, finalizing items with the group at check in/out.
  • Prepare invoices for hosted meetings.
  • Completes and maintains daily/weekly/monthly reports and schedules.
  • Go on sales calls & blitzes with Account Executives and serve as a point of contact for hotel accounts.
  • Manage mini-hotel inventory and input rooming lists.
  • Perform pick up reports from city wide conventions.
  • Know and follow hotel emergency procedures and practice safe work habits.
  • Implement Woodbury Corporation policies and protocols
  • Perform other related duties as assigned.

Minimum Qualifications

  • Completion of a culinary degree, program or certificate with at least 2 years of experience directly related to the above food and beverage responsibilities.
  • Degree in Business Administration; hospitality management or culinary schooling is a plus
  • Proven work experience as a Restaurant Manager, Restaurant General Manager or Hospitality Manager is preferred.
  • Management skills and experience in both front and back of the house.
  • Proven customer service experience as a manager and the ability to relate well to hotel guests, co-workers and employees.
  • Familiarity with restaurant software, like Micros.
  • Strong leadership, motivational and people skills
  • Financial management skills
  • Good physical condition and stamina.
  • Able to work well as part of a team.
  • Must be neat, professional and well-groomed.
  • Must possess good organization/time management skills.
  • Must be dependable and reliable.
  • Must be able to work in a fast-paced environment.
  • Able to understand and carry out oral and written instructions and request clarification when needed.


  • Medical
  • Dental
  • Vision
  • 401K Employer Match
  • Paid Time Off starting on first day
  • Free Life & Accident Insurances
  • Competitive wages
  • Opportunities for growth and advancement
  • AWESOME Marriott worldwide travel discounts