Food & Beverage Manager - New Marriott Hotel The recently opened 1824 Kitchen & Bar at the Marriott properties at the Georgia National Fairgrounds is already a favorite among locals and hotel guests. We are looking for an experienced restaurant manager with a background in sit-down dining and bar service. The restaurant already features a dedicated and hard-working staff, but they need someone to lead them on a daily basis. Along with managing the staff, the restaurant manager is responsible for inventories, cost controls, food safety standards, forecasting and budgeting, and delivering outstanding customer service. 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 • Coordinate and execute live entertainment events and special activations in collaboration with marketing and event teams Qualifications: • Minimum 2+ years of progressive food and beverage management experience in a sit-down restaurant • 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