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Open nowFirst seen 4 hours ago

Hotel Food and Beverage Manager

Delta Hotel by Marriott Utica5 open roles

Pay
$25 an hour
Where
Utica, NY
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Your applicationOpen nowHotel Food and Beverage ManagerDelta Hotel by Marriott Utica · Utica, NY

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Delta Hotel by Marriott Utica's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

13.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.6%3 days
  3. 13.3%7 days
  4. 21.3%14 days
  5. 35.7%30 days
  6. 59.1%60 days
This job: first seen 4 hours ago

The posting

Food & Beverage Manager

Department: Food & Beverage Reports To: Director of Food & Beverage, General Manager Status: Full-Time

Pay Rate: From $25 per hour based on experience

Job Summary

The Food & Beverage Manager oversees daily property food and beverage operations, ensuring exceptional service standards, culinary excellence, and optimized department profitability. Working closely with the Director of F&B, this role drives revenue growth through innovative marketing, maintains strict budget control over labor and cost of goods sold (COGS), and fosters a high-performance team environment to minimize turnover. A key focus of this position includes the hands-on preparation and seamless execution of high-volume banquets and private events, alongside supporting daily operations within the Shade Bar & Grill.

Key Responsibilities

Operations & Event Execution

  • Supervise and direct daily front-of-house F&H and banquet personnel to ensure seamless service delivery.
  • Actively assist in the physical preparation, setup, and structural execution of major banquets, conferences, and property events.
  • Oversee and support daily restaurant operations, guest relations, and service standards within the Shade Bar & Grill.
  • Monitor product quality and presentation consistency, collaborating with the culinary team on menu engineering and planning.
  • Address and resolve guest feedback or complaints swiftly, leveraging opportunities to elevate service recovery and guest loyalty.

Financial & Administrative Management

  • Manage payroll and revenue budgets, ensuring productivity targets are met without compromising service quality.
  • Coordinate the timely procurement of food, beverage, and service equipment within designated budgetary allocations.
  • Prepare and submit operational, financial, and departmental reports within established timelines.
  • Implement and track loss prevention, inventory controls, and waste reduction protocols across all outlets.

Leadership & Talent Development

  • Interview, onboard, and hire front-of-house F&B associates in compliance with corporate talent standards.
  • Lead the training of F&B personnel on Standard Operating Procedures (SOPs), technical skills, and premium hospitality practices.
  • Facilitate brand-specific training (e.g., Marriott standards, advanced customer service) to maintain corporate compliance.
  • Conduct regular departmental meetings to align staff on performance metrics, upcoming event details, and property initiatives.
  • Participate in the Manager on Duty (M.O.D.) program and attend all required pre- and post-convention conferences.

Compliance & Safety

  • Enforce full compliance with local, state, and federal liquor laws, health department codes, and sanitation regulations.
  • Maintain strict adherence to brand standards, corporate SOPs, and employee grooming guidelines.

Job Requirements & Qualifications

Experience & Education

  • Progressive Hospitality Experience: At least 6 years of progressive leadership experience in hotel food & beverage or a high-volume restaurant environment; OR
  • Degree & Experience Multipliers: A 4-year college degree paired with a minimum of 3 years of related hospitality management experience; OR a 2-year college degree with a minimum of 4 years of related management experience.

Technical & Core Competencies

  • Systems Proficiency: Proficient with property management systems (PMS), modern point-of-sale (POS) platforms, inventory software, and spreadsheet applications.
  • Industry Knowledge: Deep operational understanding of F&B preparation techniques, banquet logistics, cost control, state liquor laws, and health department sanitation metrics.

Physical & Mental Demands

  • Schedule Flexibility: Ability to work a flexible schedule including long hours, weekends, nights, and holidays according to business and event volumes.
  • Physical Capability: Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently to lift, carry, push, pull, or move equipment and event materials.
  • Critical Thinking: Exceptional situational problem-solving skills; ability to anticipate operational challenges, evaluate solutions, and make decisive, accurate judgments under pressure.
  • Communication Style: Attentive, courteous, and highly effective communication style suited for resolving employee challenges and addressing corporate executive committee updates.

EEOE

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