Food & Beverage Manager - New Marriott Hotel We are seeking an accomplished and highly motivated Food & Beverage Manager to lead operations at the 1824 Kitchen & Bar, a dynamic indoor/outdoor dining and entertainment destination located within the Marriott properties at the Georgia National Fairgrounds. This role requires a hands-on leader with proven expertise in managing both front-of-house and back-of-house operations, delivering exceptional guest experiences, and driving financial performance. The 1824 Kitchen & Bar caters to both local and hotel guests and features American pub-style food, live entertainment, seasonal programming, and sponsored events, making this an exciting opportunity for a hospitality professional who thrives in a fast-paced, multifaceted environment. Notes: You will be sent an assessment after submitting your application. You must complete the assessment if you wish to be considered for the job. Company Benefits Include: • Health insurance, dental, and vision • 401(k) with company match • Paid time off • Annual bonus package based on meeting F&B goals Upon submission of your application, you will be sent a personality profile assessment. You must take that assessment if you wish to be considered for this position. Responsibilities: • Oversee all daily food and beverage operations, including indoor and outdoor service areas • Lead and manage both front-of-house and back-of-house teams to ensure seamless service and high-quality food execution • Develop, implement, and maintain effective inventory systems and cost control measures • Manage menu development, pricing, and costing to maximize profitability while maintaining quality standards • Recruit, hire, train, schedule, and supervise staff across all F&B departments • Ensure compliance with health, safety, and sanitation regulations • Monitor financial performance, including budgeting, forecasting, and P&L management Qualifications: • Minimum 3+ years of progressive food and beverage management experience in a high-volume environment • Demonstrated success managing both front-of-house and back-of-house operations • Strong knowledge of inventory management, cost controls, and financial reporting • Experience in menu development, engineering, and costing • Proven leadership skills with the ability to build, motivate, and retain high-performing teams • Excellent organizational, communication, and problem-solving abilities • Experience with event-driven or entertainment-based venues is highly preferred • Ability to work flexible hours, including nights, weekends, and holidays Compensation: $50,000 - $58,000 yearly

• Oversee all daily food and beverage operations, including indoor and outdoor service areas • Lead and manage both front-of-house and back-of-house teams to ensure seamless service and high-quality food execution • Develop, implement, and maintain effective inventory systems and cost control measures • Manage menu development, pricing, and costing to maximize profitability while maintaining quality standards • Recruit, hire, train, schedule, and supervise staff across all F&B departments • Ensure compliance with health, safety, and sanitation regulations • Monitor financial performance, including budgeting, forecasting, and P&L management • Coordinate and execute live entertainment events and special activations in collaboration with marketing and event teams