In Room Dining General Manager

Additional Information: This hotel is owned and operated by an independent franchisee, Fontainebleau Development. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Scope of Position   Assists in leading the property’s Food and Beverage operation for In Room Dining and Outdoor Food and Beverage operations. This position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage operation meets the brand’s target customer needs, ensures associate satisfaction, focuses on growing revenues and maximizes the financial performance of the division.     Responsibilities   Assists in development and execution of Food and Beverage strategy and goals Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations. Assists in developing food and beverage operating strategy that is aligned with the company’s business strategy and leads its execution. Assists in development and execution of local and sales/marketing programs in conjunction with Sales & Marketing leadership. Supervise the performance of food and beverage associates, including managerial and supervisory associates. Direct and organize recruiting, interviewing, and hiring of Associates; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop and train. Assists in the production of payroll, reports, forecasts, inventory and budget for food and beverage operations. Track weekly labor reports to ensure productivity. Coordinate food and beverage operations with other hotel departments to ensure efficient guest service.   Position Requirements   Minimum 5 years’ experience in a leadership role in a food and beverage environment. Outdoor Food & Beverage operation experience is a plus. Possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. Must have excellent organizational, interpersonal and administrative skills.     Education   High school diploma or GED; 3-5 years’ experience in the food and beverage, culinary, event management, or related professional area.     Skills and Abilities   Ability to communicate in the English language. Second language is a plus. Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery. Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).   Physical Requirements   Must be able to work in a fast-paced environment. Must be physically fit to lift, pull, and push items up to 50 pounds. Also requires standing/walking/reaching and bending throughout shift.

This company is an equal opportunity employer.

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