Food & Beverage Director - Marriott Campus (starting wage $120K)

Job Summary

Evolution Hospitality welcomed two brand new hotels in Sunnyvale, California in early 2022 TETRA Hotel, Autograph Collection and AC Hotel by Marriott Sunnyvale Moffett Park.

We are the counterpoint to the status quo. TETRA Hotel, joins Autograph Collection by Marriott as the newest luxury, boutique hotel in Silicon Valley. This stunning hotel campus has a combined 350 guest rooms and suites, 2,000 sq ft of indoor meeting space, and unique outdoor gathering spaces to offer an experience exactly like nothing else. The property also features several distinct dining and drinking destinations, including Adrestia - a Californian restaurant with Asian-inspired seasonal fare, Nokori – a bespoke Japanese Whisky lounge, Coffee Manufactory – a vision of Tartine Bakery, featuring craft coffee, a retail experience, and grab and go dining, plus AC Lounge – our Spanish inspired lobby bar with gin and tapas, and AC Kitchen – offering a European breakfast spread. Beyond our meeting and dining experience, the campus has amazing immersive art in communal spaces: the Nexus, the Mark, and our third level olive-shaded pool deck.

The Campus Food & Beverage Director is responsible for assuring attentive friendly courteous and efficient service in all F&B Outlets (Restaurant Room Service Lounge Market and Banquets) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving all F&B outlets and Banquet sales revenues to meet or exceed budget. The Campus Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition this position is charged with consistently improving guest and employee satisfaction. The incumbent in this role may function in the role of a Chef as required. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

This position is a high-impact Executive Committee member.

Responsibilities

QUALIFICATIONS:

• At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Holds and maintains applicable certification requirements for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar banquet catering in room dining and kitchen management required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. 
• Must be able to work with and understand financial information and data and basic arithmetic functions.  Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control
• Familiar with the general organization of a Hotel and know the function of each department.
• Communicates in a timely and efficient manner possess strong communication skills excellent speaking reading and writing skills computer skills and basic technological acumen.
• Knowledge and experience with forecasting budgeting labor management and purchasing to ensure maximum productivity
• Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.
• Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
• Knowledgeable and aware of local competition and industry trends. 

RESPONSIBILITIES:

• Responsible for organizing directing supervising and assisting in the preparation and service of all food and beverage based on standardized recipes for the Restaurant Room Se