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Marriott Bonvoy Logo Marriott Bonvoy · Gastronomy

Assistant Food and Beverage Operations Manager

United States, Philadelphia Employment contract 28.35 - 30.29 USD / Hour · Job Posted June 14, 2026
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Job Responsibility

  • Assists with supervising food and beverage/culinary daily operations
  • ensuring guest and employee satisfaction while maintaining the operating budget
  • ensures standards and legal obligations are followed
  • assists in the ordering of F&B supplies, cleaning supplies and uniforms
  • supervises daily F&B shift operation and ensures compliance with all F&B policies, standards and procedures
  • supports and supervises an effective monthly self inspection program
  • operates all department equipment as necessary and reports malfunction
  • supervises staffing levels to ensure that guest service, operational needs, and financial objective are met
  • encourages and builds mutual trust, respect, and cooperation among team members
  • develops specific goals and plans to prioritize, organize, and accomplish your work
  • communicates areas that need attention to staff and follows up to ensure understanding
  • coordinates cleaning program in all F&B areas (including General clean), identifying trends and making recommendation for improvements
  • follows property specific second effort and recovery plan
  • provides services that are above and beyond for customer satisfaction and retention
  • serves as a role model to demonstrate appropriate behaviors
  • manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
  • takes proactive approaches when dealing with guest concerns
  • sets a positive example for guest relations
  • reviews comment cards and guest satisfaction results with employees
  • responds in a timely manner to customer service department request
  • provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person
  • analyzes information and evaluates results to choose the best solution and solve problems
  • performs hourly job function if necessary
  • extends professionalism and courtesy to team members at all times
  • comprehends budgets, operating statements and payroll progress report

Requirements

  • High school diploma or GED
  • 3 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
  • 1 year experience in the food and beverage, culinary, or related professional area
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  • Supervises daily F&B shift operation and ensures compliance with all F&B policies, standards and procedures
  • Supports and supervises an effective monthly self inspection program
  • Operates all department equipment as necessary and reports malfunction
  • Supervises staffing levels to ensure that guest service, operational needs, and financial objective are met
  • Encourages and builds mutual trust, respect, and cooperation among team members
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  • Celebrates and fosters decisions that result in successes as well as failures
  • Communicates areas that need attention to staff and follows up to ensure understanding
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