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About the Role

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering. Oversees the development and implementation of departmental strategies, ensuring the brand service strategy and initiatives are implemented. The role ensures the food and beverage/culinary operation meets target customer needs, drives employee satisfaction, and focuses on growing revenues and maximizing financial performance.

Responsibilities

Sets expectations and holds the food and beverage leadership team accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine food and beverage performance against budget.
Makes recommendations for CAPEX funding of food and beverage equipment and renovations.
Works with the food and beverage leadership team to determine areas of concern and develop strategies to improve financial performance.
Establishes challenging, realistic, and obtainable goals to guide operation and performance.
Strives to improve service performance.
Develops and manages the Food and Beverage budget.
Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded.
Ensures cash control and liquor control policies are in place and followed.
Focuses on maintaining profit margins without compromising guest or employee satisfaction.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, and team goals.
Serves as a role model to demonstrate appropriate behaviors.
Develops means to improve profit, including estimating cost and benefit, and exploring new business opportunities.
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.
Ensures that regular, on-going communication occurs in all areas of food and beverage.
Establishes and maintains open, collaborative relationships with direct reports and the entire food & beverage team.
Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations.
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
Reviews findings from comment cards and guest satisfaction results with the F&B team and ensures appropriate corrective action is taken.
Reviews comment cards, guest satisfaction results, and other data to identify areas of improvement.
Empowers employees to provide excellent guest service.
Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Coaches and supports the food & beverage leadership team to effectively manage wages, food & beverage cost, and controllable expenses.
Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership.
Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
Ensures that expectations and objectives are clearly communicated to subordinates.
Brings issues to the attention of Human Resources as necessary.
Ensures employees are treated fairly and equitably.
Coaches team by providing specific feedback to improve performance.
Informs and/or updates executives, peers, and subordinates on relevant information in a timely manner.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Estimates food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Orders and purchases equipment and supplies.

Requirements

High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, 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; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills

Customer and Personal Service
Management of Financial Resources
Administration and Management
Applied Business Knowledge
Management of Material Resources

Location

Toronto

Work Type

Full-time

Experience Level

6 years
4 years

Education Level

High school diploma or GED
2-year degree from an accredited university

About the Company

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world.
Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.
In joining St. Regis, 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

At Marriott International, we are 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.
Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.
We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act).
We are happy to provide accommodations to job applicants needing assistance.
If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email CanadaApplicationAccommodation@marriott.com and a member of our Human Resources team will respond to your request.
Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.