Complex Director of Food & Beverage Service
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Key skills for this role
About the Role
Marriott International is seeking a Complex Director of Food & Beverage Service to lead the F&B/culinary operation at Dubai Marina, including Restaurants/Bars, Room Service, and Banquets/Catering.
Key Skills for This Role
Responsibilities
- Develop and implement promotions, food and wine pairings, menu items and presentations
- Develop a food and beverage operating strategy aligned with the brand’s business strategy
- Ensure regular communication in all areas of food and beverage
- Review staffing levels to meet guest service and operational needs
- Review financial reports to determine F&B performance against budget
- Ensure cash control and liquor control policies are followed
- Create an atmosphere that meets or exceeds guest expectations
- Conduct annual performance appraisals with direct reports
- Hire food & beverage leadership team members
- Ensure new hires receive appropriate training
Requirements
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area
Full Job Posting
Job Summary
- Leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering. Oversees development and implementation of departmental strategies and ensures implementation of brand service strategy and brand initiatives.
Education and Experience
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.
Developing and Executing Food and Beverage Strategy and Goals
- Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
- Ensures integration of departmental goals in game plans.
Leading Food and Beverage Teams
- Ensures that regular, ongoing communication occurs in all areas of food and beverage (e.g., pre meal briefings, staff meetings, culinary team).
- Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
- Reviews staffing levels to ensure that guest service and operational needs are met.
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Provides feedback to employees based on observation of service behaviors.
- Utilizes employee feedback and an 'open door' policy to identify and address employee problems or concerns in a timely manner.
- Communicates critical information gained from pre and post convention meetings to areas of responsibility.
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Order and purchase equipment and supplies.
Maximizing Food and Beverage Revenue
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Encourages calculated risk taking to generate incremental revenue and deliver Savvy Service.
Ensuring Exceptional Customer Service
- Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
- Strives to improve service performance.
Managing and Conducting Human Resource Activities
- Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
- Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
- Communicates and executes departmental and property emergency procedures.
- Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
- Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Establishes guidelines so employees understand expectations and parameters.
- Ensures employees receive ongoing training to understand guest expectations.
About Marriott International
- Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity.
- At Westin, we are committed to empowering guests to regain control and enhance their well being when they need it most while traveling.
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