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About the Role
Position responsible for all food and beverage operations, including culinary, restaurant, and beverage services. 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 all financial, employee engagement and guest satisfaction plans and actions 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 (not catering sales).
- Supervises and manages employees.
- Manages all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Oversees all culinary, restaurant, and beverage operations.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee's 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.
- Ensures and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Provides the leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively.
- Sets clear expectations with employees and team leaders and ensures appropriate rewards are given for exceeding expectations.
- Provides excellent customer service.
- Responds quickly and proactively to guest's concerns.
- Understands the brand's service culture.
- Ensures all employees, team leaders and managers understand the brand's service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of a guest complaint/problem until it is resolved or addressed by the appropriate manager or employee.
- Ensures all banquet functions are up to standard and exceed guest's 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.
- Serves as a role model to demonstrate appropriate behaviors.
- Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Conducts performance reviews in a timely manner.
- Promotes both Guarantee of Fair Treatment and Open Door policies.
- Identifies developmental needs of others and coaches, mentors, or helps others improve knowledge or skills.
- Identifies educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
- Develops an action plan 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 by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
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
- Food and beverage laws and regulations
- Business plan development
- Financial management
- Employee engagement
- Guest satisfaction
- Cost management
- Leadership
- Supervision
- Interpersonal skills
- Communication skills
- Teamwork
- Continuous improvement
- Customer service
- Problem-solving
- Coaching
- Mentoring
- Training development
Location
- Relocation Assistance Available
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
Salary/Compensations
- $70,000-$80,000
About the Company
- Marriott Vacations Worldwide is committed to hiring a diverse workforce and sustaining an inclusive culture.
Equal Opportunity
- Marriott Vacations Worldwide is an equal opportunity employer.