The Marriott Tacoma Downtown has an exciting opportunity to join our food & beverage team as a Food & Beverage Supervisor. We have two openings. The F&B Supervisor coordinates activities of and directs the training of Restaurant staff to ensure superior quality food and guest service to all Restaurant Patrons. Apply today to join our amazing team. Responsibilities: • Supervises, schedules, and reviews all departmental staff. • Checks the quality of work and monitors improvements and performance. • Directs the proper setup and breakdown of the front of the house- Restaurant Area. • Ensures associate and guest safety in the restaurant area. • Works closely with the Executive Chef to ensure proper meal counts and scheduling of staff. • Directs the proper service of food and beverage in accordance with the Brand's standards. • Assists pre-function meetings with staff to ensure the proper service requirements of banquet functions. • Greets and maintains communication with the customer contact before and throughout the restaurant to ensure Guest Satisfaction. • May assist in monthly inventories of all restaurant supplies, and purchase additional supplies with the approval of the Food and Beverage Director and General Manager. • Maintains the cleanliness of all service areas and equipment. • Directs and ensures proper handling, usage, and storage of all restaurant equipment and supplies. • Maintains constant communication with the Executive Chef and the Food and Beverage Director. • Participates in daily meetings and weekly staff meetings. • Ensures that staff are in adherence to hotel uniform/grooming standards at all times. Qualifications: • Strong leadership, communication, and organizational skills. • Excellent customer service and sales (upselling) abilities. • Knowledge of food/beverage products, industry trends, and relevant legislation. • Ability to work flexible hours, including nights, weekends, and holidays. • Previous experience in food service/hospitality. Compensation: $25 per hour

• Supervises, schedules, and reviews all departmental staff.  • Checks the quality of work and monitors improvements and performance.  • Directs the proper setup and breakdown of the front of the house- Restaurant Area.  • Ensures associate and guest safety in the restaurant area.  • Works closely with the Executive Chef to ensure proper meal counts and scheduling of staff.  • Directs the proper service of food and beverage in accordance with the Brand's standards. • Assists pre-function meetings with staff to ensure the proper service requirements of banquet functions.  • Greets and maintains communication with the customer contact before and throughout the restaurant to ensure Guest Satisfaction.   • May assist in monthly inventories of all restaurant supplies, and purchase additional supplies with the approval of the Food and Beverage Director and General Manager.  • Maintains the cleanliness of all service areas and equipment.   • Directs and ensures proper handling, usage, and storage of all restaurant equipment and supplies.  • Maintains constant communication with the Executive Chef and the Food and Beverage Director.  • Participates in daily meetings and weekly staff meetings.  • Ensures that staff are in adherence to hotel uniform/grooming standards at all times.  • Performs other duties as assigned by management.