F&B Manager, Outlets

General Summary of Duties:

The Food & Beverage Manager at JW Marriott Nashville will be responsible for directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards and services, and guest satisfaction for multiple F&B outlets throughout the hotel. They will contribute to the planning, organization, and training necessary to achieve restaurant / bar objectives in sales, costs, Internal Guest retention and satisfaction, communication and awareness, guest service, food quality and compliance.

Examples of Duties (includes but is not limited to the following):

• Assist with all hiring and training of restaurant and bar Internal Guests
• Understand all programs, procedures, standards, specifications, guidelines and training protocols
• Collaborate with leadership team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
• Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations
• Prepare weekly work schedules in accordance with staffing guidelines, labor forecasts, and assign work for efficient use of equipment and personnel
• Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations
• Perform additional duties and projects as assigned

Position Requirements:

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Minimum 2-3 years of restaurant, bar, or hospitality management experience preferred
• Must have working knowledge of point of sale systems preferably Toast
• Strong customer service experience, interpersonal, and communication skills are required
• Strong analytical, decision-making and problem- solving skills
• Ability to multi-task and work in a fast-paced, dynamic environment
• Ability to be flexible, adaptable and responsive to change

Education:

• High school degree or equivalent; Associate, Bachelor’s and /or Culinary degree preferred

Typical Physical / Mental Demands:

• Must be able to stand, walk, sit for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell