director of food and beverage services

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>United Arab Emirates
</div></div><div><div>Province/City
</div><div>Abu Dhabi
</div></div><div><div>Hiring Entity
</div><div>Rosewood Abu Dhabi
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Services
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><div>OVERVIEW/BASIC FUNCTION:
</div><div>The Assistant Director of food and beverage must actively display leadership and guidance to the catering and to the division when dealing with all aspects of guest contact activities and both service and quality product delivery to customers. To provide supervision of the catering team to ensure that there is efficient, systematic, organized and creative planning and preparation of events by maintaining a close working relationship with clients. Be responsible for direct sales solicitation on specific international geographic markets and local accounts for group business, conventions, luncheon, dinner events and associations. Report daily to the Director of Food and Beverage. Ensure that budgeted revenues are achieved through the highest standard of quality and service
</div><div>RESPONSIBILITIES:
</div><ul><li>To ensure prompt, efficient and courteous service, to monitor and analyze levels of guest satisfaction, to
 </li></ul><div>exceed guest satisfaction &amp; to maximize return guests
</div><ul><li>To set and maintain service standards, to lead the team, to motivate associates to coach, counsel, discipline
 </li></ul><div>associates, to determine priorities, set goals, and follow up, to monitor attendance, shift rosters, to participate
 </div><div>in selection of staff, to conduct performance appraisals, to identify and analyze problems and develops
 </div><div>solutions
</div><ul><li>To conduct orientation &amp; induction of associates, annual Training plan, to conduct technical job knowledge
 </li></ul><div>Training
</div><ul><li>To attend Dept. Meetings, to conduct daily briefings, to provide feedback to management
</li><li>To monitor and control productivity, to practice cost containment, to prepare accurate monthly forecasts of
 </li></ul><div>covers, revenue, and expenses, GOP, to prepare budgets for operating equipment, CAPEX.
</div><ul><li>To monitors grooming &amp; appearance standards of associates.
</li><li>To ensure effective up selling, optimizes opportunities for marketing the outlets, conducts sales calls, control
 </li></ul><div>quality of merchandising displays, to provide ongoing guidance and support for all departmental staff in the
 </div><div>day-to-day planning and execution of assigned tasks, to assist Director of Food and Beverage in controlling
 </div><div>and analyzing on an on-going basis for the following:
</div><div>a. To ensure quality levels of product and service, guest satisfaction, merchandising and marketing operating
</div><div>b. costs.
</div><div>c. To ensure optimum performance in specific areas as assigned in the above areas
</div><div>d. To establish good relationship with associates.
</div><div>e. To respect and treat associates fairly.
</div><ul><li>To handle, under the guidance of the Director of Food and Beverage, responsibilities such as hiring specific
 </li></ul><div>levels of associates, associate orientation, job performance appraisal, coaching to ensure appropriate staffing
</div><div>and productivity.
</div><ul><li>To have a thorough knowledge of the market situation in terms of business mix of competing hotels, their
 </li></ul><div>pricing structures, sales strategies, future hotel planning.
</div><ul><li>To liaise with the Director of Food and Beverage, as regards to F&amp;B pricing, granting of F&amp;B related
 </li></ul><div>concessions and menu planning as dictated by existing market trends.
</div><ul><li>To provide input in relations to decorations and theme ideas to continuously enhance the execution of
 </li></ul><div>events.
</div><ul><li>To monitor the assignment of function room space for catering events, both tentative and definite, and
 </li></ul><div>ensure that information is accurate, complete and up-dated.
</div><ul><li>To conduct a monthly and quarterly review and up-date function space bookings related to catering events in
</li></ul><div>coordination with concerned staff.
</div><ul><li>To monitor tentative bookings placed by all sales staff and regularly check on developments of its status
</li><li>To assist the Director of Food and Beverage in the compilation of new menus and beverage lists.
</li><li>To oversee the preparations, presentations and service of all Food and Beverage products to ensure highest
</li></ul><div>standard of quality at all times.
</div><ul><li>To assist the Director of Food and Beverage in all administrative duties, including, but not limited to:
 </li></ul><div>Departmental Checklists, Departmental Reports
</div><ul><li>To assist in the preparation of the hotel&rsquo;s strategy plan, marketing plan, goals program and budgeting for the
</li></ul><div>Catering &amp; Convention Department.
</div><ul><li>To inform the Director of Food and Beverage on a daily basis of all relevant information in operational and
 </li></ul><div>personal matters, including information, which does not require his/her action.
</div><ul><li>To up-date and maximize usage of Sales and Catering programme and subsequent up-dates to software in
 </li></ul><div>coordination with the Director of Sales &amp; Marketing and EDP.
</div><ul><li>To attend and contribute to the weekly Food and Beverage meeting.
</li><li>To assume the responsibilities of the Director of Food and Beverage in his absence.
</li><li>To perform related duties and special projects as assigned by the Director of Food and Beverage.
</li><li>To maintain and comply with brand and LQA standards
</li><li>To continuously support direct supervisor assuring service complies with Brand and LQA standards
</li><li>To assure the knowledge of both brand and LQA standards
</li><li>Take ownership to represent the brand by applying brands standards at every occasion
</li><li>All other duties as required.</li></ul><div>
</div><div>QUALIFICATIONS:
</div><ul><li>Experience: Minimum five years&rsquo; experience in a similar capacity for a luxury or ultra-
</li></ul><div>luxury property.
</div><ul><li>Education: College degree or equivalent work experience.
</li><li>General Skills: Must be able to perform job functions with attention to detail, speed and
</li></ul><div>accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest&rsquo;s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
</div><ul><li>Technical Skills: Prior heavy exposure to banquets, room service and dining room
</li></ul><div>operations; thorough knowledge of first class food and beverage operations; thorough knowledge of imported and domestic wines; thorough knowledge of budgeting; ability to plan, implement and design operating standards and procedures; ability to effectuate quality and quantity control standards; ability to understand a financial statement and react to it; ability to establish annual objectives for the division and each management member of the team; ability to be resourceful, creative and maintain flexibility; ability to train, motivate, evaluate, mentor and direct associates and managers to meet desired ends; ability to add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times; ability to accept responsibility for actions of others; ability to manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings.
</div><ul><li>Language: Required to speak, read and write English, with fluency in other languages
</li></ul><div>preferred.
</div><ul><li>Physical Requirements: Must be able to exert physical effort, endure various physical movements
</li></ul><div>throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
</div><ul><li>Licenses &amp; Certifications: None required.<br>
</li></ul></div></div></div></div></div><div></div><br>
<div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div>Located on Al Maryah Island at the core of Abu Dhabi&rsquo;s new Central Business District (CBD), Rosewood Abu Dhabi is a five-star luxury hotel inspired by the glistening Arabian Gulf, reflecting the history, architecture, and culture of Abu Dhabi. You will discover spacious guest rooms, fine dining, and world-class amenities married to stunning views.</div></div></div></div></div></div>

Assistant Director of Food & Beverage

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Saudi Arabia
</div></div><div><div>Province/City
</div><div>Shura Island
</div></div><div><div>Hiring Entity
</div><div>Rosewood Red Sea
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Services
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><p><b>Position Overview</b></p><p>
Rosewood Red Sea, part of the ultra-luxury Red Sea Global destination, is seeking an exceptional <b>Assistant Director of Food &amp; Beverage</b> to join our pre-opening leadership team. This role will support the Director of Food &amp; Beverage in overseeing the strategic and operational aspects of the resort&rsquo;s dining venues, bars, banqueting, and in-room dining. The successful candidate will bring a refined understanding of luxury service, an entrepreneurial spirit, and the ability to deliver world-class experiences that embody Rosewood&rsquo;s <i>A Sense of Place&reg;</i> philosophy.</p><p></p><p><b>
Key Responsibilities</b></p><ul><li>
Assist in leading and managing the Food &amp; Beverage Division, ensuring seamless operations across restaurants, bars, lounges, banquets, and in-room dining.</li><li>
Support in crafting and executing innovative F&amp;B concepts aligned with the resort&rsquo;s luxury positioning and guest expectations.</li><li>
Collaborate with the culinary and service teams to ensure consistency in quality, service delivery, and brand standards.</li><li>
Drive revenue generation, cost control, and profitability in line with budgeted goals.</li><li>
Play a hands-on role in pre-opening activities including recruitment, training, SOP development, and system implementation.</li><li>
Ensure compliance with local regulations, health &amp; safety standards, and sustainability initiatives.</li><li>
Foster a culture of engagement, empowerment, and continuous improvement within the F&amp;B team.</li><li>
Act as a business partner to the Director of F&amp;B, providing insights, market intelligence, and operational recommendations.</li><li><b><br>
Qualifications</b></li><li>
Minimum 8&ndash;10 years of progressive Food &amp; Beverage leadership experience, with at least 3 years in a senior role at a luxury hotel or resort.</li><li>
Pre-opening experience in ultra-luxury or lifestyle brands strongly preferred.</li><li>
Proven ability to conceptualize and execute diverse dining experiences across multiple outlets.</li><li>
Strong financial acumen, with demonstrated success in budgeting, forecasting, and cost management.</li><li>
Excellent leadership, communication, and interpersonal skills with a track record of building high-performing teams.</li><li>
Deep understanding of global luxury hospitality trends and guest expectations, with cultural sensitivity and adaptability.</li><li>
Fluency in English is required; additional languages are an advantage</li></ul><br>
<p></p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div>Located along Saudi Arabia's west coast on the Shura Island, the new Rosewood hotel and residences will be part of The Red Sea destination. Poised to be one of Saudi Arabia's top cultural and lifestyle hubs, the development is comprised of a stunning marina offering a yacht club, commercial retail and dining options, as well as an 18-hole championship golf course. The development will boast 149 guest rooms and suites, alongside elevated dining offerings including three restaurants, two lounges, a signature Manor Club and a central hub featuring authentic eateries. Additional recreational spaces will include event pavilions and Asaya, Rosewood's integrative well-being concept consisting of seven treatment rooms, a gym, two movement studios and a yoga pavilion.</div></div></div></div></div></div>

Assistant Director of Food and Beverage

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25163049<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Sheraton Sharm Hotel Resort Villas &amp; Spa, Al Pasha Coast, Sharm El Sheikh, Egypt, Egypt<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Functions as the strategic business leader of the property&rsquo;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&rsquo;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&rsquo;s target customer and property employees and provides a return on investment.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>Skills and Knowledge</b></p>
<ul><li><b>Customer and Personal Service</b> - 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.</li></ul>
<ul><li><b>Management of Financial Resources</b> - Determining how money will be spent to get the work done, and accounting for these expenditures.</li></ul>
<ul><li><b>Administration and Management -</b> 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.</li></ul>
<ul><li><b>Applied Business Knowledge</b> - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;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.</li></ul>
<ul><li><b>Management of Material Resources</b> - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Developing and Maintaining Food and Beverage/Culinary Goals</b></p>
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</li></ul>
<ul><li>Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</li></ul>
<ul><li>Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.</li></ul>
<ul><li>Establishes challenging, realistic and obtainable goals to guide operation and performance.</li></ul>
<ul><li>Strives to improve service performance.</li></ul><p><br>
</p><p><b>Developing and Maintaining Budgets</b></p>
<ul><li>Develops and manages Food and Beverage budget.</li></ul>
<ul><li>Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Focuses on maintaining profit margins without compromising guest or employee satisfaction.</li></ul><p><br>
</p><p><b>Leading Food and Beverage/Culinary Team</b></p>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</li></ul>
<ul><li>Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</li></ul>
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>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.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Empowers employees to provide excellent guest service.</li></ul>
<ul><li>Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</li></ul>
<ul><li>Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.</li></ul>
<ul><li>Brings issues to the attention of Human Resources as necessary.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Coaches team by providing specific feedback to improve performance.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.</li></ul>
<ul><li>Order and purchase equipment and supplies.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Dir-Food & Beverage

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25154940
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 Functions as the strategic business leader of the property&rsquo;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&rsquo;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&rsquo;s target customer and property employees and provides a return on investment.
 <br/>
 <br/>
 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <ul>
  <li>
   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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Skills And Knowledge
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   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.
  </li>
  <li>
   Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
  </li>
  <li>
   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.
  </li>
  <li>
   Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;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.
  </li>
  <li>
   Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Developing and Maintaining Food and Beverage/Culinary Goals
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
  </li>
  <li>
   Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
  </li>
  <li>
   Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
  </li>
  <li>
   Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.
  </li>
  <li>
   Establishes challenging, realistic and obtainable goals to guide operation and performance.
  </li>
  <li>
   Strives to improve service performance.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Developing and Maintaining Budgets
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Develops and manages Food and Beverage budget.
  </li>
  <li>
   Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  </li>
  <li>
   Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.
  </li>
  <li>
   Focuses on maintaining profit margins without compromising guest or employee satisfaction.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Leading Food and Beverage/Culinary Team
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  </li>
  <li>
   Serves as a role model to demonstrate appropriate behaviors.
  </li>
  <li>
   Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
  </li>
  <li>
   Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
  </li>
  <li>
   Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
  </li>
  <li>
   Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.
  </li>
  <li>
   Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.
  </li>
  <li>
   Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  </li>
  <li>
   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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Exceptional Customer Service
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides services that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.
  </li>
  <li>
   Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
  </li>
  <li>
   Empowers employees to provide excellent guest service.
  </li>
  <li>
   Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
  </li>
  <li>
   Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  </li>
  <li>
   Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
  </li>
  <li>
   Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
  </li>
  <li>
   Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
  </li>
  <li>
   Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
  </li>
  <li>
   Brings issues to the attention of Human Resources as necessary.
  </li>
  <li>
   Ensures employees are treated fairly and equitably.
  </li>
  <li>
   Coaches team by providing specific feedback to improve performance.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
  </li>
  <li>
   Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  </li>
  <li>
   Analyzes information and evaluating results to choose the best solution and solve problems.
  </li>
  <li>
   Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
  </li>
  <li>
   Order and purchase equipment and supplies.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  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.
  <br/>
  <br/>
 </em>
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
 <br/>
 <br/>
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>


Director of Food & Beverage

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>United Arab Emirates
</div></div><div><div>Province/City
</div><div>Abu Dhabi
</div></div><div><div>Hiring Entity
</div><div>Rosewood Abu Dhabi
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Services
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><p><b>OVERVIEW/BASIC FUNCTION:</b></p><p></p><p>
The Director of Banqueting &amp; Convention Services oversees all aspects of the hotel&rsquo;s banquet and convention operations, ensuring seamless execution of events that reflect Rosewood&rsquo;s philosophy of refined, personalized service. This role requires a strong leader who can inspire a team, manage complex logistics, and deliver exceptional guest experiences while upholding the highest service and brand standards.</p><p></p><p><b>
RESPONSIBILITIES:</b></p><p></p><p><b>
Operational Excellence</b></p><p></p><p>
Lead day-to-day management of banqueting operations, ensuring flawless execution of events in line with Rosewood, Forbes and LQA standards.</p><p></p><p>
Oversee planning and service requirements for all functions, including menus, beverage service, set-ups, schedules, and special requests.</p><p></p><p>
Ensure compliance with UAE liquor laws and all health, safety, and sanitation regulations.</p><p>
Monitor event areas for cleanliness, organization, and proper setup; take immediate action to resolve deficiencies.</p><p></p><p><b>
Team Leadership</b></p><p></p><p>
Recruit, train, and mentor a team of banquet leaders and service associates, fostering a culture of professionalism, collaboration, and guest focus.</p><p></p><p>
Develop schedules, assign responsibilities, and ensure adequate staffing for business demands.</p><p></p><p>
Conduct regular pre-shift meetings, service briefings, and ongoing training to uphold service excellence.</p><p></p><p>
Provide constructive feedback and handle performance management in line with hotel policies.</p><p></p><p><b>
Guest &amp; Client Relations</b></p><p></p><p>
Serve as the primary contact for group organizers, ensuring all details are executed seamlessly.</p><p></p><p>
Greet VIPs and clients, oversee guest interactions, and anticipate needs to deliver a personalized experience.</p><p></p><p>
Handle guest concerns promptly and effectively to ensure satisfaction and strengthen relationships.</p><p></p><p><b>
Financial &amp; Administrative</b></p><p></p><p>
Manage departmental budgets, payroll, and expense controls; track revenue performance against forecasts.</p><p></p><p>
Review Banquet Event Orders (BEOs), ensure accuracy, and communicate changes promptly to all departments.</p><p></p><p>
Maintain par levels of equipment and supplies; oversee requisitions and inventory control.</p><p></p><p>
Ensure accurate billing, cashiering, and compliance with accounting standards.</p><p></p><p><b>
Service &amp; Brand Standards</b></p><p></p><p>
Uphold Rosewood brand values, Forbes and LQA standards in every aspect of service delivery.</p><p></p><p>
Lead by example, ensuring associates consistently demonstrate brand-aligned behavior and service excellence.</p><p></p><p>
Promote a guest-centric culture where every detail contributes to a memorable experience.</p><p></p><p><b>
Other Responsibilities</b></p><p></p><p>
Collaborate with Culinary, Stewarding, Sales, and Catering teams to ensure seamless coordination.</p><p></p><p>
Oversee setup and breakdown of all banquet and convention spaces.</p><p></p><p>
Ensure proper handling and storage of food, beverages, and equipment.</p><p></p><p>
Perform other related duties as assigned to support the success of the Food &amp; Beverage division.</p><p></p><p><b><br>
QUALIFICATIONS:</b></p><p></p><ul><li> Experience: 7+ years of progressive experience in banqueting or convention services at a
</li></ul><p> luxury hotel, with at least 3 years in a leadership role.</p><p></p><ul><li> Education: Bachelor Degree.</li></ul><p></p><ul><li> General Skills: Must be able to perform job functions with attention to detail, speed and
</li></ul><p>accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest&rsquo;s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.</p><p></p><p>
Proven ability to manage large-scale, high-profile events with attention to detail and service excellence.</p><p></p><p>
Strong leadership and people management skills; able to inspire and motivate diverse teams.</p><p></p><p>
Excellent communication, negotiation, and organizational skills.</p><p></p><p>
Financial acumen with experience in budgeting, forecasting, and revenue management.</p><p><br>
</p><p>Flexible and resourceful with a strong focus on guest satisfaction.</p><p></p><ul><li> Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service,
</li></ul><p> tableside flamb&eacute; service, butler style service); knowledge of specific room set-up
</p><p> styles; knowledge of organizing service from information on B.E.O.'s; knowledge
</p><p> of staffing guidelines/requirements for various types of banquet functions; ability
</p><p> to satisfactorily communicate in English with guests, management and co-workers
</p><p> to their understanding; ability to provide legible communication; ability to
</p><p> compute basic mathematical calculations; familiarity with food and beverage cost
</p><p> controls; familiarity with Sales and Marketing tools for Banquets.</p><p></p><ul><li> Language: Required to speak, read and write English, with fluency in other languages
</li></ul><p>preferred.</p><p></p><ul><li> Physical Requirements: Must be able to exert physical effort, endure various physical movements
</li></ul><p>throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.</p><br>
<p></p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div>Located on Al Maryah Island at the core of Abu Dhabi&rsquo;s new Central Business District (CBD), Rosewood Abu Dhabi is a five-star luxury hotel inspired by the glistening Arabian Gulf, reflecting the history, architecture, and culture of Abu Dhabi. You will discover spacious guest rooms, fine dining, and world-class amenities married to stunning views.</div></div></div></div></div></div>

Director of Banqueting & Convention Services

<div><b>Additional Information</b><br>
<b>Job Number</b>25154940<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Functions as the strategic business leader of the property&rsquo;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&rsquo;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&rsquo;s target customer and property employees and provides a return on investment.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>Skills and Knowledge</b></p>
<ul><li><b>Customer and Personal Service</b> - 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.</li></ul>
<ul><li><b>Management of Financial Resources</b> - Determining how money will be spent to get the work done, and accounting for these expenditures.</li></ul>
<ul><li><b>Administration and Management -</b> 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.</li></ul>
<ul><li><b>Applied Business Knowledge</b> - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;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.</li></ul>
<ul><li><b>Management of Material Resources</b> - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Developing and Maintaining Food and Beverage/Culinary Goals</b></p>
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</li></ul>
<ul><li>Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</li></ul>
<ul><li>Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department&rsquo;s financial performance.</li></ul>
<ul><li>Establishes challenging, realistic and obtainable goals to guide operation and performance.</li></ul>
<ul><li>Strives to improve service performance.</li></ul><p><br>
</p><p><b>Developing and Maintaining Budgets</b></p>
<ul><li>Develops and manages Food and Beverage budget.</li></ul>
<ul><li>Monitors the department&rsquo;s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Focuses on maintaining profit margins without compromising guest or employee satisfaction.</li></ul><p><br>
</p><p><b>Leading Food and Beverage/Culinary Team</b></p>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</li></ul>
<ul><li>Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</li></ul>
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>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.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Empowers employees to provide excellent guest service.</li></ul>
<ul><li>Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</li></ul>
<ul><li>Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.</li></ul>
<ul><li>Brings issues to the attention of Human Resources as necessary.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Coaches team by providing specific feedback to improve performance.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.</li></ul>
<ul><li>Order and purchase equipment and supplies.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

<div><b>Additional Information</b><br>
<b>Job Number</b>25163749<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Assists in leading the property&rsquo;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&rsquo;s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand&rsquo;s target customer and property employees and provides a return on investment.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Developing and Executing Food and Beverage Strategy and Goals</b></p>
<ul><li>Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.</li></ul>
<ul><li>Develops a food and beverage operating strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.</li></ul>
<ul><li>Ensures integration of departmental goals in game plans.</li></ul><p><br>
</p><p><b>Leading Food and Beverage Teams</b></p>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</li></ul>
<ul><li>Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.</li></ul>
<ul><li>Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service and operational needs are met.</li></ul>
<ul><li>Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Provides feedback to employees based on observation of service behaviors.</li></ul>
<ul><li>Utilizes employee feedback and an &ldquo;open door&rdquo; policy to identify and address employee problems or concerns in a timely manner.</li></ul>
<ul><li>Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.</li></ul>
<ul><li>Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.</li></ul>
<ul><li>Order and purchase equipment and supplies.</li></ul><p><br>
</p><p><b>Maximizing Food and Beverage Revenue</b></p>
<ul><li>Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</li></ul>
<ul><li>Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</li></ul>
<ul><li>Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul>
<ul><li>Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.</li></ul>
<ul><li>Communicates and executes departmental and property emergency procedures.</li></ul>
<ul><li>Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li></ul>
<ul><li>Ensures new hires participate in the department&rsquo;s orientation program and receive the appropriate new hire training to successfully perform their job.</li></ul>
<ul><li>Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.</li></ul>
<ul><li>Establishes guidelines so employees understand expectations and parameters.</li></ul>
<ul><li>Ensures employees receive on-going training to understand guest expectations.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

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