Director of Food and Beverage - Franchised

Additional Information: This hotel is owned and operated by an independent franchisee, Marriott Ownership Resorts Inc.. 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..

 

JOB SUMMARY  

Salary Range $94,000- $105,000 + Bonus eligible

This is an exempt position and will be paid on a salaried basis in accordance with state and federal law.

Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. 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/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.  

 

CANDIDATE PROFILE  

Education and Experience  

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

OR  

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 and Knowledge  

Customer and Personal Service 

• Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.  
• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.  

 

Administration and Management

• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.  

 

Applied Business Knowledge

• Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.  
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.  

 

CORE WORK ACTIVITIES

• Developing and Maintaining Food and Beverage/Culinary Goals  
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.  
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.  
• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.  
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.  
• Establishes challenging, realistic and obtainable goals to guide operation and performance.  
• Strives to improve service performance.  

 

Developing and Maintaining Budgets  

• Develops and manages 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.  
   

Leading Food and Beverage/Culinary Team  

• Utilizes interpersonal and communication skills to lead, influence,