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Food & Beverage Manager-Courtyard by Marriott LaGrange in LaGrange, GA at Paramount Hospitality Management

Date Posted: 2/7/2018

Job Snapshot

Job Description

The Food & Beverage Manager is a leadership role with the complete responsibility of the quality of product and service in the restaurant and banquet department. Create, develop menus with the General Manager’s approval. Assist in developing a business plan, budget, cost controls, inventory, and marketing to ensure a profitable and productive Food & Beverage Department. Recruit, hire, supervise and train both front and back of the house staff to guarantee exceptional service standards, quality control procedures and excellent guest satisfaction. Develop interdepartmental relations and ensure procedures are maintained for both the front and back of the house.

Essential Functions

  • Understanding and knowledge of the F&B standards as set forth by Marriott for the Courtyard brand, ensuring standardization is followed perfectly.
  • Actively participate in Food & Beverage operations during peak times each day
  • A good understanding of sales/profitability and cost controls measures, allowing you to monitor and react to decreasing sales with up selling items, new specials and promotional ideas
  • Deep understanding of F&B inventory control for food, liquor, beer, wine and all FF&E equipment
  • Administrative duties include weekly scheduling of staff to ensure adequate and consistent levels of service, weekly payroll input, maintaining and monitoring records for inventory, labor cost, food cost and guest service scores.
  • Development and maintenance of all departmental control procedures.
  • Oversee and execute the delivery of product and service for catering events to ensure a good profit margin on all food and liquor decisions
  • Control department purchasing to ensure it is in accordance with the monthly budget
  • In partnership with the Sales & Marketing team, participate and take ownership of the marketing aspects of the Food & Beverage department
  • Oversee the selection, training, discipline and termination of Food & Beverage employees in accordance with hotel policies
  • Work closely with the normal operations department to ensure excellent guest service and provide service recovery options, when needed

Additional Responsibilities

  • Handle guest problems and complaints while delivering excellent customer service
  • Meet with guests on an informal basis to obtain feedback on quality of food and beverage, service levels, and overall satisfaction
  • Maintain a clean and professional appearance.
  • Maintain a friendly and approachable attitude towards guests and coworkers, establishing a rapport with groups to ensure guest satisfaction and repeat business in the restaurant, bar and the banquet department.
  • Must be available to have a flexible schedule including evenings, nights, weekends and holidays as needed for the success of the operation during peak times
  • Ensure compliance with:
    • All food and beverage policies, standards, and procedures by training, supervising, and providing follow-up and hands-on management
    • All applicable laws and regulations, as well as food handling and sanitation standards
  • Ensure staff understands local, state, and federal liquor laws

Job Requirements

  • Ability to withstand constant and repetitive movement of fingers, hands and wrists
  • Must be able to lift, up to 40 pounds on occasion
  • Must be able to multi-task and stay calm in stressful situations
  • Ability to perform critical analysis.
  • Ability to manage extensive amounts of information and provides constructive feedback/direction
  • Background, credit, and job reference check; drug screening
  • Excellent written, oral communication and presentation skills.
  • Ability to listen effectively and lead a team of professionals
  • Ability to work effectively both independently and as a team, delegate/manage/organize projects and priorities consistent with company objectives
  • Proven track record of successes in achieving revenue and service objectives
  • Brand and interface knowledge preferred


  • Hotel Administration or equivalent experience working in a hotel food & beverage environment
  • Knowledge of food preparation and standard kitchen knowledge necessary
  • Prior experience in a supervisory position
  • Prior experience in banquets/caterings
  • Servsafe certification preferred (pre- or post- employment)
  • Possible growth opportunity


Benefits include competitive pay, bonus structure, insurance (medical, dental, vision), paid vacation, structured retirement plan, and a chance to work with a great team of motivated people.

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel.


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