food and beverage director

Hilton

<div>Director of Food &amp; Drinks
A Director of Food &amp; Drinks is responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines. 
What will I be doing? 
As a Director of Food &amp; Drinks, you are responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience. A Director of Food &amp; Drinks will also be required to lead, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Manage all Food and Beverage Outlet operations</li><li>
Maintain exceptional levels of customer service</li><li>
Ensure compliance of brand standards</li><li>
Recruit, manage, train and develop the Food and Beverage team</li><li>
Manage guest queries in a timely and efficient manner</li><li>
Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll</li><li>
Set departmental targets and objectives, work schedules, budgets, and policies and procedures</li><li>
Develop menus with other members of Food and Beverage team</li><li>
Accountable for monthly stock takes</li><li>
Incentivise team members to maximize sales and revenue</li><li>
Carry out annual and mid-year appraisals with Managers under your responsibility</li><li>
Evaluate guest satisfaction levels with a focus on continuous improvement</li><li>
Ensure communication meetings are conducted and post-meeting minutes generated</li><li>
Be environmentally aware</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Comply with hotel security, fire regulations and all health and safety legislation</li></ul>
What are we looking for? 
A Director of Food &amp; Drinks serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Management and/or supervisory Food and Beverage experience</li><li>
Able to meet financial targets</li><li>
Ability to comply with all Food and Beverage brand standards</li><li>
Ability to work under pressure</li><li>
Excellent grooming standards</li><li>
Willingness to develop team members and self</li><li>
Flexibility to respond to a range of different work situations</li><li>
Ability to work on your own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Degree in relevant area</li><li>
Passion for delivering exceptional levels of guest service</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!</div>

Director of Food & Drinks

<div>Director of Food and Drinks - Conrad Abu Dhabi Etihad Towers
The Director of Food &amp; Drinks leads the entire Food &amp; Drinks operation, driving revenue across all outlets while ensuring exceptional quality and service. This role oversees restaurants, bars, banquets, and room service, maintaining high operational standards and delivering outstanding guest experiences that maximize profitability.
What will I be doing? 
 
The Director of Food &amp; Drinks oversees the complete management and strategic direction of the hotel&rsquo;s Food &amp; Drinks division, including restaurants, bars, banquets, in-room dining, and special events.
With a focus on excellence, innovation, and guest satisfaction, the Director of Food &amp; Drinks ensures every outlet reflects the unique character of the Conrad brand &mdash; where modern elegance meets inspired service. The role combines a deep passion for gastronomy with strong business acumen to drive operational success, profitability, and brand distinction. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>Plan and direct the functions of administration and planning of the Food &amp; Beverage department to meet the daily needs of the operation as well as luxury requirements, Quality Audits and Forbes standards.</li><li>Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments such as room service, restaurants, banquets, kitchens, stewards, etc.</li><li>Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.</li><li>Work together with the Executive Chef and Food &amp; Beverage management team in the creation and merchandising of attractive menu designs to attract a predetermined customer market.</li><li>Implement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.</li><li>Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability.</li><li>Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints.</li><li>Develop, along with assistance from other department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.</li><li>Ensure compliance with all Hilton Hotels Corporation policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.</li><li>Hire, train, supervise, develop, discipline and counsel all Food and Drinks (Management) Team Members according to HHC policies and procedures.</li></ul>
What are we looking for? 
 
A Director of Food &amp; Drinks serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Four year college degree preferred</li><li>
At least 5 years experience managing food and drinks operations preferred</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 over 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!</div>

Director of Food and Drinks - Conrad Abu Dhabi Etihad Towers

<div><h3 class="jobSectionHeader">&quot;Lead Our Culinary Revolution: Director 0f F&amp;B at the Hilton Park Cities&quot;</h3>
About The Company
Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world and the impact we have on our community.
We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem solving and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care; about our guests, each other and making every moment together enriching, fulfilling and fun.
About The Opportunity
Practice Hospitality is seeking a great team member in the capacity of Director of Food &amp; Beverage to lead the team at the Hilton Dallas Park Cities, the most beloved hotel in Dallas&rsquo; affluent Park Cities neighborhood.
About The Hotel
Nestled in the heart of Dallas&rsquo; most desirable neighborhood, Hilton Dallas Park Cities is a hotel that treats new friends like neighbors and neighbors like family. Committed to creating remarkable hospitality experiences that foster connection, it is integrated into the fabric of the neighborhood with interesting and exceptional service. Just minutes from Love Field, Hilton Dallas Park Cities the ideal home base for business, leisure and small group travel. With 230 guest rooms, 10,000 sq. ft. of meeting space, an inviting rooftop pool, grab-and-go that serves up healthy breakfast options and the hotel&rsquo;s bar open for drinks and small plates every evening, this is where good things happen, and all are welcome.
Job Type: Full time - Exempt
Job Role
Directs and organizes the activities of the Food &amp; Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service and Bars, to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.
Responsibilities<ul>
<li>
Plan and direct the functions of administration and planning of the Food &amp; Beverage department to meet the daily needs of the operation.</li>
<li>Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments such as room service, restaurants, banquets, kitchens, stewards, etc.</li>
<li>Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.</li>
<li>Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.</li>
<li>Implement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.</li>
<li>Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions.</li>
<li>Maximize food and beverage department profitability.</li>
<li>Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.</li>
<li>Investigate and resolve food quality and service complaints.</li>
</ul>
Requirements<ul>
<li>
High School graduate or equivalent required.</li>
<li>Four-year college degree preferred.</li>
<li>Ten years&rsquo; experience in food and beverage, three of which should be from a management level highly preferred.</li>
</ul>
 Benefits:<ul>
<li>
401(k)</li>
<li>401(k) matching</li>
<li>Dental insurance</li>
<li>Disability insurance</li>
<li>Employee assistance program</li>
<li>Employee discount on hotel stays</li>
<li>Flexible spending account</li>
<li>Health insurance</li>
<li>Life insurance</li>
<li>Paid time off available 90 days after start date</li>
<li>Vision insurance</li>
<li>Hospital indemnity insurance</li>
<li>Eligible to participate in the Employee Referral Bonus Program.</li></ul></div>

Director of Food & Beverage

Millennium Lakeview Hotel

<div>As a Director of Food &amp; Beverage, you are entrusted with the strategic oversight and operational management of both front and back-of-house food and beverage operations. Your role is pivotal in ensuring customer satisfaction and delivering high-quality service, all while surpassing financial objectives. This includes effective management of profit and quality across various food and beverage outlets, encompassing restaurants, catering, and banquet operations. Key responsibilities include:
Key Job Responsibilities:<ul>
<li>
Develop and implement strategies to enhance overall guest experience and satisfaction.</li>
<li>Collaborate with culinary and kitchen team to create innovative and appealing menus.</li>
<li>Coordinate and execute special events, banquets, and catering functions.</li>
<li>Oversee inventory management, ensuring proper stock levels and minimizing waste.</li>
<li>Establish and maintain strong relationships with vendors and suppliers for quality sourcing.</li>
<li>Conduct regular market analysis to identify trends, competition, and opportunities for improvement.</li>
<li>Enforce health and safety regulations, including food safety and sanitation standards.</li>
<li>Implement cost control measures and monitor expenses to optimize departmental profitability.</li>
<li>Drive continuous improvement initiatives in service standards and operational efficiency.</li>
<li>Lead and participate in regular colleagues&rsquo; meetings to ensure effective communication and team cohesion.</li>
<li>Foster a positive and inclusive work environment, promoting high morale and engagement.</li>
<li>Coach, train, and manage the F&amp;B colleagues.</li>
<li>Maintain high standards of food &amp; beverage quality and guest service.</li>
<li>Achieve budgeted revenues and expenses while maximizing profitability in the food &amp; beverage department.</li>
<li>Contribute to the profitability and guest satisfaction perception of other hotel departments.</li>
<li>Enhance guest satisfaction by improving the product through colleague development, job engineering, and quality image.</li>
<li>Ensure compliance with business operations and legal regulations.</li>
<li>Market the food &amp; beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals.</li>
<li>Implement and manage all company programs to ensure compliance with standard operating procedures (SOPs).</li>
<li>Uphold environmental, health, and safety standards in alignment with organizational policies.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Omni Hotels

<div>Overview:
<div>
San Francisco Hotel</div><div></div><div> 
Amidst the breathtaking views that can be found in any corner of the city, San Francisco has something for everyone. You will find a vibrant culture full of art, historical landmarks, museums, world-class restaurants (including a few gourmet food trucks), music festivals, community fairs and championship-caliber sports teams. In just seven square miles, this coastal city packs in a lot and right in the hustle and bustle of it all is the four-star Omni San Francisco Hotel; an ideal destination for guests and associates alike.</div><div></div><div> 
The associates at the Omni San Francisco Hotel establish challenging and motivating careers as they receive training and mentoring from a hotel that consistently holds rank at the top of guest service scores. With low turnover, a familial setting and a commitment to development evidenced by its internal promotion rate, the Omni San Francisco Hotel is the perfect place to jumpstart your career. If you seek empowerment, recognition and a diligence to provide superior service, the Omni San Francisco Hotel could be everything you have been looking for.</div>
Job Description:
<div>
The Assistant Director of Food and Beverage supports the overall leadership, strategic direction, and operational excellence of the hotel&rsquo;s food and beverage division, including Monte&rsquo;s Restaurant, Monte&rsquo;s Bar, In-Room Dining, and all banquet and catering operations. This role serves as a key partner to the Director of Operations, helping to execute departmental goals, drive financial performance, maintain brand standards, and ensure exceptional guest experiences across all dining outlets and event spaces. The Assistant Director plays a significant leadership role in banquet operations while also providing oversight, guidance, and support to all other F&amp;B departments, with a strong focus on team development, service quality, operational efficiency, and cross-departmental collaboration. In addition, this position ensures full compliance with applicable Union Collective Bargaining Agreements (CBA), including adherence to scheduling requirements, work rules, and departmental policies, while promoting positive labor relations and consistent operational practices.</div>
Responsibilities:
<div>
Leadership &amp; Departmental Oversight</div><ul><li>
Oversee all food and beverage operations, ensuring consistent service standards and operational excellence.</li><li>
Serve as acting leader in the absence of the Director of Operation, making key operational decisions and ensuring smooth continuity.</li><li>
Support the management, training, and development of supervisory and hourly teams across banquets, outlets, and in-room dining.</li><li>
Promote a positive and professional work culture focused on teamwork, accountability, and guest satisfaction.</li></ul><div></div><div> 
Banquet &amp; Event Operations</div><ul><li>
Provide leadership and oversight of banquet operations, ensuring flawless execution of events, conferences, and meetings.</li><li>
Collaborate with the Director of Catering and Conference Services and banquet leadership to ensure accurate event setups, seamless service, and proper staffing.</li><li>
Ensure post-event procedures, including breakdown, cleanup, captain&rsquo;s reports, and banquet check review, are completed accurately and efficiently.</li><li>
Maintain and enforce Omni standards for presentation, service, and guest interaction during all events.</li><li>
Monitor the condition of banquet equipment and coordinate repairs or replacements as needed.</li><li>
Respond promptly and professionally to guest concerns or service issues related to banquet functions.</li></ul><div></div><div> 
Food &amp; Beverage Outlets &amp; In-Room Dining</div><ul><li>
Support the operational performance of Monte&rsquo;s Restaurant, Monte&rsquo;s Bar, and all other food and beverage outlets.</li><li>
Oversee in-room dining operations to ensure timely, courteous service and high-quality presentation.</li><li>
Partner with outlet leaders to maintain service consistency, staff engagement, cleanliness, and product quality.</li><li>
Work closely with the culinary leadership to monitor menu quality, food presentation standards, and product innovation.</li><li>
Drive effective communication among culinary, service, and support teams to ensure efficient and cohesive service execution.</li><li>
Support sales initiatives, upselling strategies, and guest engagement programs designed to strengthen revenues.</li></ul><div></div><div> 
Financial &amp; Administrative Management</div><ul><li>
Assist with food and beverage budget oversight, including monitoring of labor, food, beverage, and operational expenses.</li><li>
Support cost control efforts by analyzing financial statements, labor reports, and forecasting models.</li><li>
Help oversee inventory management, purchasing controls, and proper use of systems such as Micros, Birchstreet, and Kronos.</li><li>
Ensure accurate and timely completion of payroll, scheduling, and administrative tasks.</li><li>
Support promotional initiatives, sales strategies, menu updates, and marketing programs to grow revenue and improve guest satisfaction.</li></ul><div></div><div> 
Compliance &amp; Operational Standards</div><ul><li>
Ensure compliance with health, safety, and sanitation regulations, including enforcement of liquor liability laws and local/state mandates.</li><li>
Ensure RBS certification and California Food Handler Certificates are kept current and updated for all F&amp;B team members.</li><li>
Maintain a consistent presence on the floor during peak periods to uphold service standards and support staff.</li><li>
Conduct regular pre-shift meetings, service training, and coaching sessions across all outlets and banquet departments.</li><li>
Ensure all team members have appropriate tools, training, and resources needed to meet service expectations.</li></ul>
Qualifications:
<ul><li>Proven experience in food and beverage leadership, ideally within an upscale or full-service hotel environment.</li><li>
Strong background in banquet operations, event execution, and high-volume service management.</li><li>
Experience overseeing multiple food and beverage outlets, including in-room dining.</li><li>
Strong financial acumen, including familiarity with budgeting, forecasting, and labor management.</li><li>
Excellent communication, leadership, and organizational skills.</li><li>
Ability to work a flexible schedule, including evenings, weekends, and holidays.</li><li>
Familiarity with Micros or other F&amp;B systems preferred.</li><li>
Required certifications prior to hire: RBS and California Food Handler&rsquo;s Certificate.</li><li>
Culinary training or experience with menu development is a plus.</li><li>
Prior Union experience preferred.</li></ul> 
Physical Requirements<ul><li>
Ability to stand, walk, and move for extended periods, including full shifts.</li><li>
Ability to lift, push, and pull up to 50 pounds occasionally and smaller loads frequently.</li><li>
Ability to work in variable temperature conditions and withstand long hours typical of the hospitality industry.</li></ul> 
Working Environment<ul><li>
Work primarily performed inside hotel banquet halls, dining outlets, kitchens, and in-room dining service areas.</li><li>
Exposure to food and beverage products, cleaning chemicals, and commercial kitchen equipment.</li><li>
Fast-paced environment, particularly during peak business periods and large events, requiring flexibility and adaptability.</li></ul> 
Tools and Equipment<ul><li>
Kronos, Birchstreet, Microsoft Office, Synergy, OpenTable, FDC, Oracle, Micros.</li><li>
MICROS POS, desktop computer, telephone, printer, and standard office and restaurant equipment.</li></ul><div></div><div> 
Pay Scale - $110,000The pay scale provided is a range that Omni Hotels &amp; Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate&rsquo;s qualifications and/or experience.</div><div></div><div> 
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records</div><div></div> 
Omni Hotels &amp; Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 
 
If you are interested in applying for employment with Omni Hotels &amp; Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.</div>

Assistant Director of Food & Beverage

Five stars hotel

I. Job SummaryThe Director of Food &amp; Beverage functions as the strategic business leader and operational head of the entire Food and Beverage Division. This includes, but is not limited to, restaurants, bars, room service, banquet/catering facilities, and potentially the minibar program. The goal is to maximize profitability, maintain exceptional quality and service standards, and ensure brand alignment across all venues.II. Core ResponsibilitiesA. Financial Performance &amp; Strategy<ul><li>Budgeting &amp; Forecasting: Develop and manage the annual Food and Beverage budget, creating monthly forecasts to accurately predict revenue, expenses, and profitability targets.</li><li>Cost Control: Implement robust cost-control procedures for food, liquor, labor, and operating supplies (china, glass, silver, linen). Actively monitor and manage inventory levels to minimize waste and optimize profit margins.</li><li>Revenue Management: Analyze market trends, competitor pricing, and historical data to set strategic pricing for menus, catering packages, and promotions to maximize sales and revenue.</li><li>CAPEX: Recommend and justify capital expenditure (CAPEX) for F&amp;B equipment, venue renovations, and technology upgrades.</li></ul>B. Operations &amp; Quality Assurance<ul><li>Menu Development: Collaborate closely with the Executive Chef and culinary team to design and execute diverse, appealing, and cost-effective menus for all outlets (including seasonal changes and special events).</li><li>Service Standards: Establish and enforce comprehensive Standard Operating Procedures (SOPs) and service standards across all departments to ensure consistent, exceptional guest experiences aligned with the hotel brand.</li><li>Compliance: Ensure strict compliance with all local and national health, safety, food hygiene, liquor licensing, and occupational safety regulations.</li><li>Technology: Oversee the functionality and strategic use of all F&amp;B related systems, including Point of Sale (POS), inventory management, and reservations software.</li></ul>C. Leadership &amp; Team Development<ul><li>Team Oversight: Lead, manage, and motivate a diverse team of F&amp;B outlet managers, banquet managers, and administrative staff.</li><li>Talent Management: Oversee the recruitment, onboarding, training, and ongoing professional development of all F&amp;B personnel.</li><li>Performance Management: Conduct regular performance reviews, set departmental and individual goals, and hold the leadership team accountable for achieving results.</li><li>Culture: Foster a positive, collaborative, and professional working environment built on strong communication and accountability.</li></ul>D. Guest Experience &amp; Interdepartmental Collaboration<ul><li>Guest Interaction: Maintain a visible presence during peak hours, engaging with guests to solicit feedback, resolve complex complaints immediately, and ensure satisfaction.</li><li>Sales &amp; Events: Work closely with the Sales and Catering teams to coordinate all banquet and group event functions, from menu planning and contract negotiation to flawless execution.</li><li>Cross-Functional Liaison: Collaborate effectively with the General Manager, Executive Committee, and Heads of Departments (Rooms, Sales, Finance) to ensure cohesive hotel operations.</li></ul>III. Required Qualifications and SkillsCategoryQualificationsEducationBachelor&rsquo;s degree in Hospitality Management, Food Service Management, Business Administration, or a related field. An MBA is often preferred.Experience5-10 years of progressive experience in Food and Beverage operations, with at least 3-5 years in a senior leadership role (e.g., Assistant F&amp;B Director or Director) within a high-volume hotel, luxury, or multi-outlet environment.Key Skills* Financial Acumen: Strong understanding of P&amp;L management, forecasting, and cost control.* Leadership: Proven ability to lead large, diverse teams and influence outcomes.* Innovation: Ability to conceptualize and execute new F&amp;B concepts to drive local traffic and revenue.* Communication: Excellent verbal, written, and presentation skills.Job Type: Full-time

Director of Food and Beverage

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25192758
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Marriott Mena House Cairo, 6 Pyramids Road, Cairo, Egypt, Egypt, 12556VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 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.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 years experience in the 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 the food and beverage, culinary, event management, or related professional area.
 
 
 </li>
 </ul>
 
 Skills And Knowledge
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 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>
 <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.
 
 
 </li>
 </ul>
 
 Developing and Maintaining Budgets
 
 
 
 <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.
 
 
 </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>
 <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.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <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.
 
 
 </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.
 
 
 
 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.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
 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.
 
 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>

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