OPERATIONS MANAGER

Residence Inn by

Marriott Department:

Operations Reports To:

General Manager Position:

Full-Time / Management

POSITION SUMMARY

The Operations Manager is a hands-on leadership position responsible for supporting the General Manager with the daily operations of the hotel, with primary oversight of Food & Beverage operations, including breakfast, evening food service, and the bar . This position requires a highly visible leader who is willing to work alongside the team and adjust their schedule based on the needs of the hotel. The Operations Manager must be willing and able to work split shifts , including early mornings and evenings, as needed to properly oversee breakfast and evening/bar operations. The Operations Manager will also serve as a key leader of the hotel and will be responsible for hotel operations in the absence of the General Manager.

ESSENTIAL JOB

RESPONSIBILITIESFood & Beverage Operations Provide direct oversight of all Food & Beverage operations, including breakfast, evening food service, and bar operations . Ensure breakfast is opened on time, fully stocked, clean, organized, and meeting Marriott brand standards. Ensure evening food and beverage service is properly staffed, prepared, and operating efficiently. Monitor food presentation, quality, portion control, cleanliness, and guest satisfaction. Ensure all food and beverage areas meet health department, food safety, sanitation, and Marriott requirements. Ensure all Food & Beverage associates complete required food safety and alcohol-related training and certifications. Work directly with team members during busy periods when additional support is needed. Bar Operations Oversee the daily operation of the hotel bar. Ensure bartenders provide excellent guest service and follow all company and alcohol service policies. Monitor liquor, beer, wine, mixers, and other beverage inventory. Maintain appropriate par levels while controlling waste and unnecessary spending. Ensure alcohol is properly secured and inventory controls are followed. Review bar sales, cash handling, tips, discounts, voids, and other transactions for accuracy. Ensure responsible alcohol service procedures are followed at all times. Scheduling & Staffing Create and manage schedules for assigned departments based on occupancy, business levels, events, and budget. Maintain appropriate staffing levels while controlling payroll and overtime. Assist with interviewing, hiring, onboarding, training, coaching, and developing team members. Hold team members accountable for attendance, performance, guest service, and completion of assigned responsibilities. Assist with departmental coverage when staffing needs arise. Must be willing to work split shifts when necessary , including working an early shift to oversee breakfast and returning later to oversee evening food service and/or bar operations. Must be flexible to work mornings, evenings, weekends, and holidays based on hotel needs. Inventory, Ordering & Cost Control Responsible for ordering and maintaining appropriate inventory for Food & Beverage operations. Monitor food, beverage, alcohol, and operating supply costs. Complete required inventories accurately and on schedule. Review invoices and deliveries for accuracy. Maintain proper storage, rotation, labeling, and organization of products. Monitor waste and identify opportunities to reduce costs without negatively impacting the guest experience. Work within established hotel budgets and communicate concerns to the General Manager. Guest Experience Maintain a visible leadership presence throughout the hotel. Engage with guests and ensure they receive friendly, professional, and responsive service. Respond promptly to guest concerns and work to resolve issues before the guest leaves the property whenever possible. Monitor guest feedback and identify opportunities for operational improvement. Support Marriott Bonvoy standards and ensure eligible member benefits are properly recognized. Lead by example by demonstrating genuine hospitality and a guest-first attitude. Hotel Operations Assist the General Manager with the overall daily operation of the hotel. Perform property walks to ensure public areas, entrances, exterior areas, Food & Beverage areas, and other guest spaces are clean and guest-ready. Communicate maintenance and cleanliness concerns immediately to the appropriate department. Work closely with Front Office, Housekeeping, Maintenance, Sales, and other departments to ensure smooth hotel operations. Assist with room inspections and operational needs when necessary. Review daily operational reports and follow up on areas requiring attention. Participate in hotel meetings, training, inspections, and Marriott brand initiatives. Serve as Manager on Duty as scheduled. Assume responsibility for hotel operations in the absence of the General Manager . Respond appropriately to guest, employee, safety, and operational emergencies.

LEADERSHIP EXPECTATIONS

The Operations Manager is expected to be a hands-on leader , not simply an administrative manager. This position requires someone who is willing to step into the operation and support the team wherever needed.

The Operations Manager must:

Lead by example and maintain a positive, professional attitude. Be visible and engaged with both guests and associates. Hold team members accountable while providing coaching and support. Communicate effectively with the General Manager and department leaders. Follow through on assignments and ensure deadlines are met. Identify problems and bring solutions, not just concerns. Protect the guest experience while managing labor and operational expenses responsibly. Support a culture of teamwork, respect, accountability, and hospitality.

QUALIFICATIONS

Previous hotel operations, Food & Beverage, restaurant, or hospitality management experience preferred. Marriott or extended-stay hotel experience is a plus. Previous supervisory or management experience preferred. Experience with Food & Beverage and/or bar operations strongly preferred. Strong leadership, communication, organizational, and problem-solving skills. Ability to manage multiple departments and priorities. Basic knowledge of budgeting, inventory, labor management, and cost controls. Ability to coach, train, and hold team members accountable. Food safety certification required or must be obtained within the required timeframe. Alcohol service certification required where applicable. Must have a valid driver's license if required by the property.

SCHEDULE REQUIREMENTS

This is an operational leadership position and does not follow a traditional Monday-Friday schedule . The Operations Manager must have open availability based on the needs of the hotel and must be willing to work: Split shifts Early mornings Evenings Weekends Holidays Manager-on-Duty shifts A split shift may include reporting in the morning to oversee breakfast operations and returning later in the day to oversee evening Food & Beverage and bar operations. Schedule flexibility is an essential requirement of this position.

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods. Ability to bend, reach, lift, push, and pull as required during hotel operations. Ability to lift approximately 25-50 pounds when necessary. Ability to work in kitchen, bar, guest service, and other hotel operational environments.

OUR EXPECTATION

The Operations Manager plays an important role in creating a successful hotel operation. The ideal candidate understands that hospitality leadership requires visibility, flexibility, accountability, and teamwork.

Pay:

From $45,000.00 per year

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person