Property: Marriott Seattle Airport
Just a few turns from the Seattle-Tacoma International Airport, The Seattle Airport Marriott Hotel offers complimentary on-site employee parking, daily employee meals, and comprehensive benefits. With great F&B outlets and over 23,000 square feet of event space, ideal for meetings and special occasions near Sea-Tac, this hotel is constantly performing and attracting high business volumes. Come join our F&B team!
Company Overview:
SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career.
Benefits:
We offer a comprehensive full-time benefits package consisting of: medical, dental, vision, pet discount program, identity theft protection, Earned Wage Access to get paid before payday, pre-paid legal support, flexible spending accounts, 401K, life, critical accident, critical illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more!
Job Overview: To coordinate the activities of the outlet’s staff to deliver quality product and to service to restaurant customers.
Responsibilities and Duties:
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
• Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Conduct competitive research and report trends and recommendations.
• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Provide clean and safe environment by assigning and assisting with cleaning.
• Perform other related duties as assigneed.
Compensation: $77,968.80 - $85,000 annually.
Hotel Specific:
Working Conditions:
Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
Qualifications:
Education:
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities. College degree is preferred.
Experience:
Food & Beverage supervisory experience required; two years preferred.
Hotel F&B operations idea but, not required
Previous Hotel or Restaurant management a plus
Licenses or certificates:
Food Service Sanitation certification required.
Food Handlers certification required.
CPR certification preferred.
Other:
Additional language ability a plus
Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law Poster, and its supplement are available using the following links: EEOC is the Law Poster ( and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (
Spire Hospitality participates in E-Verify*
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