Job Description

The Food & Beverage Manager is responsible for the overall operation of The Bistro at Courtyard Marriott Lake Placid. This hands-on leadership role oversees a team of cooks and servers, ensuring consistently exceptional guest experiences while upholding Marriott brand standards. The ideal candidate is organized, guest-focused, and comfortable working in a dynamic hospitality environment that responds to seasonal occupancy demands.

Key Responsibilities:

• Build and distribute weekly schedules for all front-of-house and back-of-house staff, balancing labor efficiency with service needs.
• Cover shifts as needed to support the team during periods of high occupancy, unexpected call-outs, or staffing gaps.
• Lead, coach, and motivate a team of cooks and servers to deliver consistent, high-quality service.
• Conduct regular team briefings and performance check-ins to maintain morale and accountability.
• Conduct monthly food and beverage inventory counts, ensuring accurate tracking of stock levels and cost of goods.
• Place weekly food and beverage orders with approved vendors, maintaining par levels while minimizing waste.
• Monitor product quality upon delivery and address discrepancies with suppliers in a timely manner.
• Uphold all Marriott brand standards for food quality, presentation, service delivery, and cleanliness.
• Ensure compliance with health, safety, and sanitation regulations at all times.
• Monitor guest feedback and review scores, implementing corrective action plans as needed to continuously improve the dining experience.
• Review all Banquet Event Orders (BEOs) in collaboration with the sales team to fully understand event scope, client expectations, and logistical requirements.
• Develop and communicate detailed execution plans for each event, coordinating staffing, setup, menus, and timing.
• Serve as the primary point of contact for event-related food and beverage needs on the day of execution.

Job Requirements

• Minimum 2 years of food and beverage management or supervisory experience, preferably in a hotel or full-service restaurant environment.
• Proven ability to lead and develop a team in a fast-paced hospitality setting.
• Strong organizational skills with experience managing scheduling, ordering, and inventory.
• Familiarity with Marriott brand standards and hotel operations is a plus.
• Proficiency with point-of-sale systems and basic Microsoft Office tools.
• ServSafe certification (or willingness to obtain upon hire).
• Flexible availability including evenings, weekends, and holidays as required by business needs.