Job Description

This is a temporary position.

This role will primarily support hotels throughout United States based on business demands.

100% travel is 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.

CANDIDATE PROFILE

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

• Lead day-to-day operations for Restaurant, Bar/Lounge, and all F&B outlets, ensuring compliance with polices and procedures.
• Apply current food, beverage, and wine trends to enhance menus, presentations, and overall event experience.
• Oversee inventories, par levels, equipment maintenance, and period-end processes to control costs.
• Maintain strict standards for food handling, sanitation, and cleanliness across all venues.
• Enforce compliance with local, state, and federal beverage/liquor regulations and internal controls.
• Provide hands-on support across outlets; ensure teams have proper supplies, equipment, and uniforms
• Act as liaison among Banquets, Event Planning, and group contacts; attend pre- and post-convention meetings.
• Inspect function rooms and coordinate Event Technology/AV support to meet specifications and satisfaction goals.
• Communicate and execute emergency procedures; uphold key control and minimize controllable losses via training and policy enforcement.
• Lead and develop teams by translating goals, fostering empowerment and teamwork, and modeling energy and professionalism.
• Leverage guest and associate feedback to drive action plans that improve engagement and satisfaction (e.g. GXP); uphold critical brand standards (e.g. Commitment to Clean)
• Deliver proactive, approachable guest service; resolve issues swiftly to protect service levels and satisfaction scores.
• Manage departmental budgets; review financials and activity reports to track productivity and identify improvements.
• Implement beverage controls (bar pars, perpetual inventory, portion controls, days on hand) and train teams on cash handling, credit, and liquor control policies.
• Optimize labor through effective, forecast driven scheduling; ensure thorough onboarding, recognition, and ongoing development of team members.

At 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.

All locations offer 401(k) plan, stock purchase plan, discounts at Marriott properties, commuter benefits, employee assistance plan, and childcare discounts. Benefits are subject to terms and conditions, which may include rules regarding eligibility, enrollment, waiting period, contribution, benefit limits, election changes, benefit exclusions, and others. Click here to learn more.

Full-time positions also offer coverage for medical, dental, vision, health care flexible spending account, dependent care flexible spending account, life insurance, disability insurance, accident insurance, adoption expense reimbursements, and paid parental leave.
Washington Applicants Only Employees will accrue paid sick leave, 0.0384 PTO balance for every hour worked and be eligible to receive minimum of 9 holidays annually.

Marriott HQ is committed to a hybrid work environment that enables associates to Be connected. Headquarters-based positions are considered hybrid, for candidates within a commuting distance to Bethesda, MD; candidates outside of commuting distance to Bethesda, MD will be considered for Remote positions.