The Marriott Tacoma Downtown has an exciting opportunity to join our leadership team as the Director of Food & Beverage. The Hotel Food & Beverage (F&B) Director oversees all dining operations, from restaurants and bars to catering, focusing on guest satisfaction, profitability, and quality by managing budgets, menus, staff training, vendor relations, marketing, and ensuring strict compliance with health/safety standards, ultimately driving revenue and delivering exceptional culinary experiences. Responsibilities: • Operational Management : Oversees daily F&B activities, including room service, banquets, restaurants, and bars, ensuring high-quality service and product. • Financial Management : Develops budgets, forecasts sales, controls costs (food, labor), analyzes financial reports, and implements strategies to maximize profit. • Staff Leadership : Hires, trains, schedules, motivates, and manages F&B staff, fostering professional development. • Menu & Product Development: Collaborates with chefs on menu planning, pricing, presentation, and sourcing new products to meet guest needs and trends. • Quality & Compliance: Maintains high standards for food quality, presentation, hygiene, and safety, ensuring adherence to all regulations. • Guest Experience : Monitors customer feedback, resolves escalated issues, and implements improvements to enhance satisfaction. • Marketing & Events: Works with sales/marketing to promote offerings and coordinates F&B for special events and promotions. • Vendor Relations : Manages supplier performance, negotiates contracts, and ensures cost-effectiveness. Qualifications: • Strong leadership, financial acumen, strategic planning, and problem-solving abilities. • Knowledge of food trends, POS systems, and health/safety regulations. • Hotel or similar industry F&B leadership experience required. Compensation: $100,000 - $110,000 yearly

• Operational Management: Oversees daily F&B activities, including room service, banquets, restaurants, and bars, ensuring high-quality service and product. • Financial Management: Develops budgets, forecasts sales, controls costs (food, labor), analyzes financial reports, and implements strategies to maximize profit. • Staff Leadership: Hires, trains, schedules, motivates, and manages F&B staff, fostering professional development. • Menu & Product Development: Collaborates with chefs on menu planning, pricing, presentation, and sourcing new products to meet guest needs and trends. • Quality & Compliance: Maintains high standards for food quality, presentation, hygiene, and safety, ensuring adherence to all regulations. • Guest Experience: Monitors customer feedback, resolves escalated issues, and implements improvements to enhance satisfaction. • Marketing & Events: Works with sales/marketing to promote offerings and coordinates F&B for special events and promotions. • Vendor Relations: Manages supplier performance, negotiates contracts, and ensures cost-effectiveness.