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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. Develops and implements property-wide strategies that deliver products and services to meet or exceed customer and employee expectations, providing a return on investment.

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 in accordance with brand business strategy.
Works with the food and beverage leadership team to determine areas of concern and develop strategies to improve the department’s 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 and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
Focuses on maintaining profit margins without compromising guest or employee satisfaction.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Serves as a role model to demonstrate appropriate behaviors.
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
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 (e.g., pre-meal briefings, staff meetings, culinary team).
Establishes and maintains open, collaborative relationships with direct reports and the entire food & beverage team.
Ensures direct reports do the same for their 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, generate increased revenue and ensure a competitive position in the market.
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 when needed.
Reviews findings from comment cards and guest satisfaction results with 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 (e.g., restaurant supplies, uniforms, etc.).
Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
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; subordinates are also open to raise questions and/or concerns.
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 evaluates 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

Experience Level

6 years experience in the food and beverage, culinary, event management, or related professional area.
4 years experience in the food and beverage, culinary, event management, 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

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories.
Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures.
If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.
In joining The Luxury Collection, 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.
Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.