director of restaurant operations

Fat resturant

About the RoleWe are a growing restaurant group in Abu Dhabi operating multiple F&amp;B brands. We&rsquo;re hiring an Operations &amp; Business Development Manager to improve day-to-day performance across branches and support new openings.Key Responsibilities<ul><li>Lead daily operations to ensure consistent service, quality, and compliance with company standards</li><li>Improve performance using KPIs (sales, labor, food cost, waste, guest experience)</li><li>Manage budgets and cost control (P&amp;L, food cost, inventory, waste reduction)</li><li>Build and implement SOPs across front and back of house</li><li>Support new branch openings (planning, readiness checks, launch execution)</li><li>Manage suppliers, procurement, and inventory processes</li><li>Coach and lead branch teams; support hiring, training, and performance management</li><li>Prepare weekly/monthly operational reports with clear improvement actions</li></ul>Requirements<ul><li>Bachelor&rsquo;s degree (Business, Hospitality, or related field)</li><li>5+ years in restaurant operations, including multi-branch or multi-brand exposure</li><li>Strong experience in budgeting, cost control, and operational reporting</li><li>Strong leadership and hands-on problem solving</li><li>Professional communication in English (Arabic is a plus)</li><li>UAE driving license is a plus</li></ul>Benefits<ul><li>Competitive salary (based on experience)</li><li>Performance bonus (based on results)</li><li>Health insurance and standard UAE benefits</li><li>Growth opportunities with new openings</li></ul>How to apply: Apply through Indeed.Equal Opportunity: We are an equal opportunity employer and consider all qualified applicants.Job Type: Full-timePay: AED3,000.00 - AED7,000.00 per monthAbility to commute/relocate:<ul><li>Abu Dhabi: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Experience:<ul><li>Restaurant Management: 2 years (Preferred)</li></ul>Location:<ul><li>Abu Dhabi (Preferred)</li></ul>

Operations & Business Development Manager (Restaurant)

Antal

I- Operations ManagerPosition Name : Operations ManagerOne of our clients in the restaurant &amp; hospitality industry-a fast-growing, chef-driven caf&eacute; group is looking for an operations Manager to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.Location: KuwaitYears of Experience: Minimum 5 years of experience in F&amp;B operations, preferably in multi-branch management.Education: Bachelors degree in Hospitality Management, Business, or related field.Department: OperationsReports To: General ManagerLocation: Multiple Branches (Caf&eacute; &amp; Restaurant Outlets and Central Kitchens)Notice Period: Immediate joiners or a maximum one-month notice period.Position Overview The Operations Manager oversees the day-to-day operational performance of all the Restaurant branches, ensuring consistent service excellence, product quality, and operational efficiency. This role ensures smooth business operations, alignment with company standards, and continuous improvement across all outlets.Job DescriptionKey Purpose of the Role<ul><li>Lead and manage multi-branch F&amp;B operations to achieve business targets.</li><li>Ensure all departments deliver high-quality service, food safety, and customer satisfaction.</li><li>Drive operational consistency, staff productivity, and effective cost control.</li><li>Support business growth through operational planning and performance improvement.</li></ul>Duties &amp; Responsibilities1. Operational Management<ul><li>Oversee daily operations of all branches and production kitchens.</li><li>Conduct routine store visits to assess performance, cleanliness, food quality, and compliance.</li><li>Implement and monitor SOPs across front-of-house and back-of-house operations.</li><li>Maintain proper staffing levels, scheduling, and workforce planning to support business needs.</li></ul>2. Business Performance &amp; Productivity<ul><li>Review sales reports and operational metrics to identify improvement opportunities.</li><li>Control operational costs including labor, materials, and wastage.</li><li>Support the GM in achieving monthly targets, profitability goals, and operational KPIs.</li><li>Ensure accurate reporting from outlet supervisors and kitchen teams.</li></ul>3. Quality, Food Safety &amp; Compliance<ul><li>Enforce company standards for hygiene, sanitation, and food safety across all branches.</li><li>Ensure compliance with local regulations and company policies.</li><li>Monitor the consistency of recipes, portions, presentation, and service standards.</li></ul>4. Team Leadership &amp; Development<ul><li>Supervise outlet supervisors, chefs, and team leaders.</li><li>Conduct performance evaluations, coaching, and training to enhance team productivity.</li><li>Support HR in recruitment, onboarding, and disciplinary processes where needed.</li><li>Promote a positive, professional, and teamwork-driven working environment.</li></ul>5. Customer Service &amp; Satisfaction<ul><li>Ensure a high level of guest satisfaction through proactive communication and service enhancement.</li><li>Review customer feedback and take corrective action promptly.</li><li>Handle major customer complaints or operational concerns at branch level.</li></ul>6. Inventory &amp; Supply Chain Oversight<ul><li>Monitor stock levels, ordering processes, and supplier performance.</li><li>Ensure accurate inventory counts, minimal wastage, and proper storage procedures.</li><li>Coordinate with purchasing for timely availability of ingredients, equipment, and materials.</li></ul>7. Maintenance &amp; Asset Management<ul><li>Ensure all equipment, tools, and facilities are functioning properly.</li><li>Coordinate with the maintenance team for preventive and corrective repairs.</li><li>Maintain asset records and ensure cost-efficient upkeep.</li></ul>8. Reporting &amp; Administrative Tasks<ul><li>Prepare operational reports, weekly performance summaries, and improvement plans.</li><li>Ensure timely submission of attendance, incident reports, and operational documentation.</li><li>Support internal audits, safety checks, and compliance reviews.</li></ul>Qualifications &amp; Skills<ul><li>Strong leadership, communication, and team management skills.</li><li>Proficiency in operational systems, POS reports, and MS Office tools.</li><li>Deep understanding of food production, service workflow, cost control, and kitchen operations.</li><li>Ability to multitask and work under pressure in a fast-paced environment.</li></ul>Core Competencies<ul><li>Operational Excellence</li><li>Problem Solving &amp; Decision Making</li><li>Staff Development &amp; Leadership</li><li>Guest Service Focus</li><li>Time Management</li><li>Attention to Detail</li><li>Financial &amp; Analytical Thinking</li></ul>Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.Job Type: Full-timePay: Up to AED10,000.00 per month

Café Operations Director

Hilton

<div>
 A Director of Operations is responsible for the effective operational management of the hotel so Heads of Department achieve and exceed their revenue and Guest satisfaction targets.
 
 
 
 What will I be doing?
 
 
 
 As Director of Operations, you will be responsible for the effective operational management of the hotel so Heads of Department achieve and exceed their revenue and Guest satisfaction targets. Specifically, you will be responsible for performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Work in conjunction with the General Manager / Area General Manager to actively manage key property issues (including capital projects; guest service; refurbishment)
 </li>
 <li>
 Assist the development of meaningful, achievable hotel budgets and other short and long term hotel strategic goals
 </li>
 <li>
 Provide effective leadership to the hotel management team and team members to ensure targets are met and exceeded
 </li>
 <li>
 Respond to audits that are completed by the company to ensure continual improvement is achieved
 </li>
 <li>
 Plan, direct and coordinate the service delivery of all operational departments in order to meet and exceed guest expectations
 </li>
 <li>
 Comply and exceed hotel and company Service Standards
 </li>
 <li>
 Ensure that costs are controlled throughout the operational departments and results are analysed regularly to highlight problem areas and take appropriate action
 </li>
 <li>
 Manage and develop the Heads of Department to ensure career progression and effective succession planning within the hotel and company
 </li>
 <li>
 Seek and respond to Guest feedback in order to achieve positive outcomes and high levels of customer satisfaction
 </li>
 <li>
 Hold regular briefings and communication meetings with the HOD team
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Director of Operations serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you must possess the following qualifications, attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 Strong commercial acumen, preferably with experience in Food and Beverage or Rooms Management
 </li>
 <li>
 Experience in managing budgets, revenue proposals and forecasting results
 </li>
 <li>
 In-depth knowledge of the hotel / leisure / service sector
 </li>
 <li>
 Strong leadership skills to effectively manage and motivate the team to achieve high level of perform and exceed targets
 </li>
 <li>
 Accountable and resilient
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 A degree or diploma in Hotel Management or equivalent
 </li>
 <li>
 Knowledge of the hotel property management systems
 </li>
 <li>
 Previous experience in the same or similar role
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Waldorf Astoria Cairo Heliopolis
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Waldorf Astoria Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 General Manager/Hotel Manager
</div>

Director of Operations - Waldorf Astoria Cairo Heliopolis

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25192573
 
 
 
 Job Category
 
 Rooms &amp; Guest Services Operations
 
 
 
 Location
 
 The St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Functions as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, , Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance. Position works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand&rsquo;s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department and developing positive owner relations. 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 employees and provides a return on investment.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.
 
 
 </li>
 </ul>
 Proven experience in luxury/upscale hotels or resorts
 
 
 Strong leadership and people management skills
 
 
 Solid background in GCC/MEA markets (preferred)
 
 
 
 CORE WORK ACTIVITIES
 
 
 
 
 Managing Profitability
 
 
 
 <ul>
 <li>
 Demonstrates and communicates key drivers of guest satisfaction for the brand&rsquo;s target customer.
 </li>
 <li>
 Analyzes service issues and identifies trends.
 </li>
 <li>
 Makes and executes the necessary decisions to keep property moving forward toward achievement of goals.
 </li>
 <li>
 Works with hotel management team to develop an operational strategy that is aligned with the brand&rsquo;s business strategy and leads its execution.
 
 
 </li>
 </ul>
 
 Managing Revenue Goals
 
 
 
 <ul>
 <li>
 Monitors hotel operations sales performance against budget.
 </li>
 <li>
 Reviews reports and financial statements to determine hotel operations performance against budget.
 </li>
 <li>
 Coaches and supports operations team to effectively manage occupancy &amp; rate, wages and controllable expenses.
 </li>
 <li>
 Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results.
 
 
 </li>
 </ul>
 
 Leading Operations and Department Teams
 
 
 
 <ul>
 <li>
 Champions the brand&rsquo;s service vision for product and service delivery and ensures alignment amongst the hotel leadership teams.
 </li>
 <li>
 Develops systems to enable employees to understand guest satisfaction results.
 </li>
 <li>
 Communicates a clear and consistent message regarding departmental goals to produce desired results.
 
 
 </li>
 </ul>
 
 Managing The Guest Experience
 
 
 
 <ul>
 <li>
 Reviews guest feedback with leadership team and ensures appropriate corrective action is taken.
 </li>
 <li>
 Responds to and handles guest problems and complaints.
 </li>
 <li>
 Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
 </li>
 <li>
 Creates an atmosphere in all Rooms and Food and Beverage areas that meets or exceeds guest expectations.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resources Activities
 
 
 
 <ul>
 <li>
 Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
 </li>
 <li>
 Ensures employees are treated fairly and equitably.
 </li>
 <li>
 Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
 </li>
 <li>
 Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.
 </li>
 <li>
 Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
 </li>
 <li>
 Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
 </li>
 <li>
 Solicits employee feedback, utilizes an &ldquo;open door policy&rdquo; and reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <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>
 <li>
 Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
 </li>
 <li>
 Champions change, ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.
 
 
 </li>
 </ul>
 
 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.
 
 
 
 Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Director of Operations (F&B background is Mandatory)

OD Pakistan

Job DescriptionResponsibilities:<ul><li>Receive and process customer orders</li><li>Ensure order accuracy and timely entry into the system</li><li>Provide customers with product information and recommendations</li><li>Handle customer inquiries and resolve issues or complaints</li><li>Maintain a clean and organized work area</li><li>Deliver excellent customer service at all times</li></ul>Qualifications:<ul><li>Minimum Intermediate education</li><li>At least 2 years of experience in a restaurant or food service environment</li><li>Strong teamwork and communication skills</li><li>Friendly, customer-focused attitude with a pleasant personality</li><li>Ability to work in a fast-paced environment</li><li>Willingness to learn and take on new challenges</li></ul>Job Type: Full-timePay: Rs30,000.00 - Rs40,000.00 per monthWork Location: In person

Front Crew – Restaurant Operations

Premier Services and Recruitment

<div>
 
 Business Development Director Experience in Restaurants industry from 10-12 years
 
 
 Position Overview
 
 
 
 
 
 The F&amp;B Business Development Director is responsible for driving growth across all food &amp; beverage business units by developing new revenue channels, expanding market presence, building strategic partnerships, and optimizing commercial performance. This role leads the sales, marketing, and business development functions to ensure continuous expansion, strong brand positioning, and sustainable profitability.
 
 
 
 
 
 Key Responsibilities
 
 
 
 
 
 1. Strategic Planning &amp; Growth
 
 
 
 
 
 &bull; Develop and execute long-term business development strategies to
 
 
 
 
 
 grow F&amp;B revenue.
 
 
 
 
 
 &bull; Identify new market opportunities, concepts, and business models
 
 
 
 
 
 (new outlets, delivery channels, catering, franchises, retail products,
 
 
 
 
 
 etc.).
 
 
 
 
 
 &bull; Lead feasibility studies, market analysis, and competitive
 
 
 
 
 
 benchmarking.
 
 
 
 
 
 &bull; Drive innovation across menus, concepts, and F&amp;B offerings.
 
 
 
 
 
 2. Revenue Generation &amp; Sales Leadership
 
 
 
 
 
 &bull; Oversee sales teams to achieve monthly and annual revenue targets.
 
 
 
 
 
 &bull; Develop corporate partnerships, catering agreements, events, and B2B
 
 
 
 
 
 contracts.
 
 
 
 
 
 &bull; Expand business networks with corporate clients, hotels, real estate
 
 
 
 
 
 developers, and suppliers.
 
 
 
 
 
 &bull; Negotiate high-value deals, commercial terms, and long-term
 
 
 
 
 
 agreements.
 
 
 
 
 
 3. Brand &amp; Market Development
 
 
 
 
 
 &bull; Lead brand growth strategies across all outlets and concepts.
 
 
 
 
 
 &bull; Support marketing in planning promotions, campaigns, and brand
 
 
 
 
 
 awareness initiatives
 
 
 Oversee public relations, influencer collaborations, and media
 
 
 
 
 
 positioning for F&amp;B brands.
 
 
 
 
 
 &bull; Monitor customer insights and market trends to guide strategic
 
 
 
 
 
 decisions.
 
 
 
 
 
 4. New Projects &amp; Concept Development
 
 
 
 
 
 &bull; Evaluate opportunities for new locations, menu concepts, and revenue
 
 
 
 
 
 streams.
 
 
 
 
 
 &bull; Lead project planning with operations, finance, and HR for new
 
 
 
 
 
 openings.
 
 
 
 
 
 &bull; Manage timelines, budgets, and investor or partner communication.
 
 
 
 
 
 &bull; Ensure each new project aligns with brand standards and commercial
 
 
 
 
 
 objectives.
 
 
 
 
 
 5. Stakeholder &amp; Partner Management
 
 
 
 
 
 &bull; Build strong relationships with investors, landlords, suppliers, and
 
 
 
 
 
 strategic partners.
 
 
 
 
 
 &bull; Collaborate with internal departments (Operations, Finance, HR,
 
 
 
 
 
 Marketing, Purchasing).
 
 
 
 
 
 &bull; Represent the F&amp;B division in high-level negotiations and business
 
 
 
 
 
 meetings.
 
 
 
 
 
 6. Financial Oversight
 
 
 
 
 
 &bull; Work closely with finance on budgets, P&amp;L reviews, pricing strategies,
 
 
 
 
 
 and forecasting.
 
 
 
 
 
 &bull; Optimize cost structures, supplier contracts, and operational
 
 
 
 
 
 efficiencies.
 
 
 
 
 
 &bull; Identify underperforming outlets and implement improvement plans.
 
 
 
 
 
 Required Skills &amp; Qualifications
 
 
 
 
 
 &bull; Bachelor&rsquo;s or Master&rsquo;s degree in Business, Hospitality Management, or
 
 
 
 
 
 related fields.
 
 
 
 
 
 &bull; Minimum 8&ndash;12 years of experience in F&amp;B, hospitality, or business
 
 
 
 
 
 development roles.
 
 
 
 
 
 &bull; Proven track record in revenue growth, brand expansion, and opening
 
 
 
 
 
 new concepts.
 
 
 
 
 
 &bull; Strong leadership and team management abilities.
 
 
 Excellent negotiation, communication, and strategic thinking skills. &bull; Deep understanding of F&amp;B operations, sales cycles, and consumer
 
 
 
 
 
 behavior.
 
 
 
 
 
 &bull; Strong financial acumen and ability to interpret P&amp;L statements.
 
 
 
 
 
 Competencies
 
 
 
 
 
 &bull; Strategic visionary
 
 
 
 
 
 &bull; Strong business &amp; commercial mindset
 
 
 
 
 
 &bull; Leadership &amp; team development
 
 
 
 
 
 &bull; Relationship-building &amp; networking
 
 
 
 
 
 &bull; Innovation &amp; concept creation
 
 
 
 
 
 &bull; Data-driven decision making
 
 
 
 
 
 &bull; High adaptability &amp; problem-solving ability
 
 
 
 
 
 KPIs
 
 
 
 
 
 &bull; Overall revenue growth
 
 
 
 
 
 &bull; Number of new concepts/outlets launched
 
 
 
 
 
 &bull; Number of key partnerships secured
 
 
 
 
 
 &bull; Profit margin improvement &amp; cost optimization
 
 
 
 
 
 &bull; Sales team performance and client acquisition
 
 
 
 
 
 &bull; Market expansion and brand awareness
 
</div>

Business Development Director Experience in Restaurants industry

<div>Additional Information 
Job Number25205494 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY
Responsible for food and beverage daily operations, including Culinary, 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. 
CANDIDATE PROFILE
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.</li></ul>
OR
<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 food and beverage, culinary, event management, or related professional area.</li></ul> 
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
<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>Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Develops and oversees an order and purchase strategy for equipment and supplies.</li></ul>
<ul><li>Supervises an effective monthly self-inspection program.</li></ul>
Developing and Maintaining Food and Beverage/Culinary Goals
<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 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>
Developing and Maintaining Budgets
<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>
Leading Food and Beverage/Culinary Team
<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, encourages innovation and drives 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>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>
Ensuring Exceptional Customer Service
<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 food and beverage 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>
Managing and Conducting Human Resource Activities
<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><div><div> 
 
</div></div></div><div></div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Director of F&B Operations

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