Mgr-Operations I ( Food & Beverage )

The Operations Manager I Food & Beverage is responsible for the strategic and operational leadership of the Food & Beverage function ensuring full alignment with Marriott International brand standards operational excellence and financial objectives. This position plays a key role in delivering exceptional guest experiences while maintaining effective cost controls and operational efficiencies.

In addition to overseeing Food & Beverage operations this role provides operational supervision and support to other core departments including Rooms Front Office Housekeeping Engineering (Maintenance) and Security ensuring seamless coordination and consistent service delivery across the property.

• Direct and oversee all Food & Beverage operations including kitchen restaurant service bars and banqueting/catering functions.
• Ensure full compliance with Marriott brand standards food safety regulations sanitation policies and quality assurance guidelines.
• Oversee kitchen operations including production planning food quality inventory management and hygiene standards.
• Supervise front-of-house service operations ensuring professional service delivery and guest satisfaction.
• Plan coordinate and execute banqueting and catering events in accordance with operational requirements and client expectations.
• Monitor analyze and control Food & Beverage costs including food beverage labor and operating expenses.
• Prepare and review financial reports budgets forecasts and performance metrics implementing corrective actions as required.
• Drive profitability through effective cost management while maintaining brand and quality standards.

• Provide operational supervision and support to key hotel departments including:
  • Rooms and Housekeeping
  • Front Office / Reception
  • Engineering (Maintenance)
  • Security
• Ensure effective interdepartmental communication and collaboration to support overall hotel operations.
• Assist department leaders in improving operational processes service consistency and efficiency.
• Support the resolution of operational challenges and guest concerns across departments ensuring timely and professional responses.
• Ensure adherence to health safety and security standards throughout the property.

• Lead coach and develop teams fostering a culture consistent with Marriotts values and service philosophy.
• Support talent development initiatives including recruitment onboarding training and performance management.
• Promote employee engagement accountability and continuous improvement across operational teams.
• Act as a role model for Marriott leadership behaviors and service excellence.

• Bachelors degree in Hospitality Management Food & Beverage Management Culinary Arts Business Administration or a related discipline.
• Minimum of 3-4 years of progressive experience in Food & Beverage operations within a hotel or hospitality environment.
• Demonstrated experience managing kitchen operations service areas and banqueting/catering.
• Strong background in cost control budgeting and financial analysis within Food & Beverage.
• Experience providing operational oversight or support to multiple hotel departments is highly preferred.
• Strong leadership organizational and decision-making skills.
• Ability to operate effectively in a fast-paced brand-driven hospitality environment.

• Proficiency in hotel operational systems and financial reporting tools.

• Operational excellence
• Financial acumen and cost control
• Cross-departmental collaboration
• Guest-centric mindset
• People leadership and development
• Attention to detail and compliance