This is an exempt position and will be paid on a salaried basis in accordance with state and federal law.
JOB SUMMARY
Functions as the strategic business leader of the site’s Food and Beverage/Culinary operations, including Restaurants, Pool Bars, Room Delivery and Banquets/Catering, where applicable. Oversees the development and implementation of strategies and ensures execution of the brand service strategy and initiatives. Ensures the Food and Beverage/Culinary operations meet the brand’s target customer needs, associate satisfaction, and concentrates on growing revenues while maximizing financial objectives.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 6 years experience in the Food and Beverage, culinary, event management, or related professional area.
OR
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the Food and Beverage, culinary, event management, or related professional area.
CORE WORK ACTIVITIES
Leading Food and Beverage/Culinary Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Advocates sound financial/business decision making; demonstrates honesty and integrity.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensures regular, on-going communication occurs in all areas of department (e.g., pre-meal briefings, staff meetings, regular departmental meetings).
• Establishes and maintains open, collaborative relationships with direct reports and entire Food & Beverage team.
• Develops site’s Food and Beverage operating strategy aligned with the brand’s business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their performance, knowledge and skills.
• Stays aware of market trends and introduces new Food and Beverage products and services to meet or exceed customer expectations.
• Generates increased revenue and maintains a competitive position in the market.
Developing and Maintaining Food and Beverage/Culinary Goals
• Sets expectations and holds Food and Beverage leadership team accountable for demonstrating desired service behaviors.
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Makes recommendations for CAPEX funding of Food and Beverage equipment and renovations in accordance with brand business strategy.
• Works with Food and Beverage leadership team to identify areas of concern and develops strategies to improve the department’s performance.
• Establishes challenging, realistic and obtainable goals to guide department’s operation and performance.
Developing and Maintaining Budgets
• Develops and manages overall site Food and Beverage budget.
• Monitors the department’s actual and projected sales to ensure financial goals are met or exceeded while identifying and addressing opportunities.
• Ensures cash control and liquor control policies are in place and followed by all related associates.
• Focuses on maintaining profit margins without compromising guest or associate satisfaction.
Ensuring Exceptional Customer Service
• Reviews findings from comment cards and guest satisfaction results with the Food and Beverage team and ensures appropriate corrective action is taken.
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Shares plans and implements corrective action based on comment cards and guest satisfaction results with property leadership.
• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on quality and service levels.
• Responds effectively to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service.
• Ensures leaders and associates understand service expectations and parameters.
• Reviews comment cards and guest satisfaction results with leaders and associates.
• Facilitates the development and implementation of corrective action plans.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Improves service by communicating and assisting individuals to understand guest needs, provides guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
Managing and Conducting Human Resource Activities
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coaches and supports Food & Beverage leadership team to effectively manage wages, Food & Beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hires Food & Beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Ensures expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Brings issues to the attention of Senior Leaders or Human Resources as necessary.
• Coaches team by providing specific feedback to improve performance.
• Participates in interviewing and hiring of team members with the appropriate skills.
• Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
• Communicates performance expectations in accordance with job descriptions for each position.
• Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• Ensures associates understand Company, Resort and Departmental expectations and parameters.
• Ensures associates are cross-trained to support successful daily operations.
• Establishes and maintains open, collaborative relationships with associates and ensures leaders do the same.
• Schedules associates to business demands and tracks associate time and attendance.
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
• Ensures associate recognition is taking place on all shifts.
• Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
• Participates in associate progressive discipline procedures.
• Reviews associate satisfaction survey results and implements appropriate action plans.
Additional Responsibilities
• Informs and/or updates the executive team, peers and subordinates on relevant information in a timely manner.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Analyzes food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Orders and purchases equipment and supplies.
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Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.