New Marriott Hotel Opening Soon We are opening a dual-brand Marriott property at the Georgia National Fairgrounds in the late summer of 2025. Our primary food and beverage outlet will be the 1824 Kitchen and Bar. The Food and Beverage Manager is responsible for overseeing all aspects of the hotel's dining operations, including the restaurant(s), bar, room service, and banquet/events. This leadership role ensures a high standard of food and beverage service, drives revenue, controls costs, and motivates staff to exceed guest expectations. Company Benefits Include: • Health, dental, and vision insurance • 401(k) with company match • Paid time off Responsibilities: • Manage daily F&B operations, including staff, training, scheduling, and performance management. • Ensure top-tier service and customer satisfaction across all dining outlets. • Collaborate with culinary teams on menu development, pricing, and food quality. • Monitor inventory, order supplies, and control waste and food costs. • Implement and maintain health, safety, and sanitation standards. • Develop budgets and monitor departmental performance against targets. • Recruit, train, and inspire a high-performing F&B team. • Analyze guest feedback and implement service improvements. Qualifications: • 2+ years of experience in a food and beverage management role, preferably in a hotel or resort. Note: Fast food management does not qualify for this position. • Strong leadership, communication, and organizational skills. • Proven experience in budgeting, cost control, and revenue generation. • Knowledge of hospitality software (POS, inventory, scheduling). • Ability to work a flexible schedule, including evenings, weekends, and holidays. • ServSafe or equivalent certification preferred. Compensation: $45,000 - $55,000 yearly

• Manage daily F&B operations, including staff, training, scheduling, and performance management. • Ensure top-tier service and customer satisfaction across all dining outlets. • Collaborate with culinary teams on menu development, pricing, and food quality. • Monitor inventory, order supplies, and control waste and food costs. • Implement and maintain health, safety, and sanitation standards. • Develop budgets and monitor departmental performance against targets. • Recruit, train, and inspire a high-performing F&B team. • Analyze guest feedback and implement service improvements.

Compensation: $45,000-$55,000 per year