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About the Role

Position responsible for all food and beverage operations, including culinary, restaurant, beverage, and room service. Oversees guest and employee satisfaction, maintains standards, and meets or exceeds financial goals. Demonstrates knowledge of food and beverage laws and regulations, and develops and implements business plans for food and beverage.

Responsibilities

• Develops and manages financial, employee engagement, and guest satisfaction plans for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.
• Manages the Food and Beverage departments (excluding catering sales).
• Supervises and manages employees, overseeing all day-to-day operations.
• Performs employee duties in their absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Advocates sound financial/business decision making.
• Demonstrates honesty and integrity, leading by example.
• Oversees all culinary, restaurant, beverage, and room service operations.
• Creates and nurtures a property environment emphasizing motivation, empowerment, teamwork, continuous improvement, and a passion for service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains employee productivity levels.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides leadership, vision, and direction to prioritize departmental goals efficiently and effectively.
• Sets clear expectations for employees and team leaders and verifies appropriate rewards for exceeding expectations.
• Provides excellent customer service.
• Responds quickly and proactively to guest concerns.
• Understands and drives alignment of all employees to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of guest complaints until resolved or addressed by appropriate management.
• Verifies banquet functions meet standards and exceed guest expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating guest needs, providing guidance, feedback, and individual coaching.
• Serves as a role model for appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards meet customer expectations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes Guarantee of Fair Treatment and Open Door policies.
• Identifies developmental needs of others and provides coaching, mentoring, or training.
• Identifies educational needs and develops/teaches training programs.
• Develops action plans to address need areas and expand on strengths based on employee engagement and guest satisfaction results.
• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates via various communication channels.
• Analyzes information and evaluates results to solve problems.
• Drives effective departmental communication and information systems.

Requirements

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Skills

• Financial management
• Employee engagement
• Guest satisfaction
• Cost management
• Budgeting
• Team leadership
• Supervision
• Interpersonal communication
• Influence
• Motivation
• Empowerment
• Teamwork
• Continuous improvement
• Customer service
• Problem-solving
• Coaching
• Mentoring
• Performance management
• Training development

Experience Level

• 4 years experience in the food and beverage, culinary, or related professional area
• 2 years experience in the food and beverage, culinary, or related professional area

Education Level

• High school diploma or GED
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major

About the Company

• Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations.
• In joining Bulgari Hotels & Resorts, you join a portfolio of brands with Marriott International.
• Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Equal Opportunity

• Marriott International is dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity.
• We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.
• We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.