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Food & Beverage Manager
Job in
Princeville, Kauai County, Hawaii, 96722, USA
Listed on 2026-08-06
Listing for:
Marriott
Part Time
position Listed on 2026-08-06
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Catering -
Hospitality / Hotel / Catering
Food & Beverage, Catering
Job Description & How to Apply Below
** Additional Information
** Relocation Assistance Available
** Job Number*
* ** Job Category
** Food and Beverage & Culinary
** Location
* * 3838 Wyllie Rd, Princeville, Hawaii, United States, 96722
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** Schedule
* * Part Time
** Located Remotely?
** N
** Position Type
** Management
** Pay Range:** $78,000 - $83,250
** Expiration Date:
** 09/18/2026
** Additional Information:
** This hotel is owned and operated by an independent franchisee,
** Marriott Ownership Resorts Inc.
** The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Salary range: $78,000 - $83,250
** JOB SUMMARY*
* Position responsible for all the food and beverage operations, which includes all culinary, restaurant, and beverage. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.
** CANDIDATE PROFILE*
* ** Education and Experience*
* + High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
OR
+ 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
** CORE WORK ACTIVITIES*
* ** Developing and Maintaining Budgets*
* + Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
+ Maintains a positive cost management index for kitchen and restaurant operations.
+ Utilizes budgets to understand financial objectives.
** Leading Food and Beverage Team*
* + Manages the Food and Beverage departments (not catering sales).
+ Supervises and manages employees.
+ Manages all day-to-day operations.
+ Understands employee positions well enough to perform duties in employees' absence.
+ Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
+ Oversees all culinary, restaurant, and beverage.
+ Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
+ Provides excellent customer service to all employees.
+ Responds quickly and proactively to employee's concerns.
+ Provides a learning atmosphere with a focus on continuous improvement.
+ Provides proactive coaching and counseling to team members.
+ Encourages and builds mutual trust, respect, and cooperation among team members.
+ Ensures and maintains the productivity level of employees.
+ Develops specific goals and plans to prioritize, organize, and accomplish your work.
+ Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
+ Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.
** Ensuring Exceptional Customer Service*
* + Provides excellent customer service.
+ Responds quickly and proactively to guest's concerns.
+ Understands the brand's service culture.
+ Ensures that all employees, team leaders and managers understand the brand's service culture.
+ Sets service expectations for all guests internally and externally.
+ Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
+ Ensures all banquet functions are up to standard and exceed guest's expectations.
+ Provides services that are above and beyond for customer satisfaction and retention.
+…
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