Food and Beverage Manager

Join Our Dynamic Team as an F&B Manager!

Are you a passionate hospitality professional ready to lead an exciting F&B operation? Do you thrive in a fast-paced environment and love creating memorable experiences for guests? If so, we want to hear from you!

At the UNC Charlotte Marriott, we’re redefining hospitality with innovative offerings, vibrant atmospheres, and a commitment to excellence. We’re looking for a visionary F&B Manager to elevate our brand and inspire our team!

What You’ll Do:

- Lead and inspire a talented F&B team to deliver top-tier service and unforgettable guest experiences. 

- Oversee all operations across restaurants, bars, room service, and banquets with creativity and precision. 

- Drive revenue growth through innovative strategies, exceptional service, and operational excellence. 

- Cultivate a positive, energetic work environment that motivates staff and encourages teamwork. 

- Maintain high standards of quality, safety, and cleanliness while staying ahead of industry trends. 

- Collaborate closely with other departments to ensure seamless, standout service. 

- Handle guest feedback and resolve issues with professionalism and a smile.

Who You Are:

- An experienced leader with a proven track record in managing F&B operations within the hospitality industry. 

- A passionate and innovative thinker with a flair for creating memorable experiences. 

- Strong financial acumen with skills in budgeting, cost control, and revenue enhancement. 

- An inspiring communicator who motivates teams and builds strong relationships. 

- Certified in relevant areas like ServSafe or HACCP? Bonus points!

Why Join Us?

- Competitive salary and exciting benefits package 

- Opportunity to lead a vibrant, growing brand 

- A fun, energetic workplace filled with passionate professionals 

- Room for growth and development in a dynamic environment

Ready to Make an Impact?

Send your resume! Lets Chat! 

Take your career to the next level with us — where innovation meets hospitality excellence!

Plan and manage the restaurant, as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.

• Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

Education/Formal Training

More than two years of post high school education. College Degree recommended.

Experience

Two to three full years of full employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work.
• May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing.
• Climbing stairs -varies by location. No driving required.

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen