Opening in summer 2025, the Marriott properties at the Georgia National Fairgrounds consist of both the Towneplace Suites and Fairfield by Marriott brands. Along with the brand standard breakfast, the hotel has a restaurant open for lunch and dinner, a full bar, an outdoor beer garden, and live entertainment. As part of our commitment to excellence, we are seeking a dynamic, results-driven Food and Beverage Manager to lead and elevate our F&B operations. 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. Responsibilities: • Manage daily F&B operations, including staffing, 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: • 3+ 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: $40,000 - $52,000 yearly

• Manage daily F&B operations, including staffing, 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.