JOB SUMMARY
Position responsible and directs the daily activities for all the food and beverage operations, which
includes Solera restaurant, Pool Bar, Pool service, Beach Kiosk, Kitchen & Stewarding, and
Marketplace. Oversees guest and employee satisfaction, maintaining standards and meeting or
exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and
beverage laws and regulations. Focus to increase bottom line profit in F&B and Market Place by
active cost control, generating extra revenue and proper marketing efforts. Develop a sound
understanding of P&L, operating budgets and capital expenditures in order to meet yearly goals set
in these areas.
Develops and implements business plan for food and beverage. Oversee the hire, development and
retention process of associates in all areas to ensure an effective workforce that delivers excellent
service.
Developing a trusting and respectful business environment, as it relates to management, associates
and guest alike.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years’ experience in the food and beverage, culinary, 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; 2 years’
experience in the food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Developing and Maintaining Budgets
Develops and manages all financial, employee engagement and guest satisfaction plans
and actions for Food and Beverage departments.
Maintains a positive cost management index for kitchen and restaurant operations.
Utilizes budgets to understand financial objectives.
Leading Food & Beverage / Marketplace Team
Manages the Food and Beverage / Market place departments.
Supervises and manages employees. Manages all day-to-day operations. Understands
employee positions well enough to perform duties in employees' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others;
advocates sound financial/bufsiness decision making; demonstrates honesty/integrity; leads
by example.
Oversees all marketplace, culinary, restaurant, beverage and tale-a-way service operations.
Creates and nurtures a property environment that emphasizes motivation, empowerment,
teamwork, continuous improvement and a passion for providing service.
Provides excellent customer service to all employees.
Responds quickly and proactively to employee's concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of employees.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Provides the leadership, vision and direction to bring together and prioritize the departmental
goals in a way that will be efficient and effective.
Sets clear expectations with the employees and team leaders and ensures that appropriate
rewards are given if expectations are exceeded.
Ensuring Exceptional Customer Service
Provides excellent customer service.
Responds quickly and proactively to guest's concerns.
Understands the brand's service culture.
Ensures that all employees, team leaders and managers understand the brand's service
culture.
Sets service expectations for all guests internally and externally.
Takes ownership of a guest complaint/problem until it is resolved or it has been addressed
by the appropriate manager or employee.
Ensures all banquet functions are up to standard and exceed guest's expectations.
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs,
providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Manages day-to-day operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis.
Managing and Conducting Human Resource Activities
Provides guidance and direction to subordinates, including setting performance standards
and monitoring performance.
Conducts performance reviews in a timely manner.
Promotes both Guarantee of Fair Treatment and Open Door policies.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps
others to improve their knowledge or skills.
Identifies the educational needs of others, develops formal educational or training programs
or classes, and teaches or instructs others.
Develops an action plan to attack need areas and expand on strengths based on employee
engagement and guest satisfaction results.
Additional Responsibilities
Complies with all corporate accounting procedures.
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.
Ensures effective departmental communication and information systems through logs,
department meetings and property meetings.
Ensures that all employees, team leaders and managers understand the brand's service
culture.
Sets service expectations for all guests internally and externally.
Takes ownership of a guest complaint/problem until it is resolved or it has been addressed
by the appropriate manager or employee.
Ensures all banquet functions are up to standard and exceed guest's expectations.
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs,
providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Manages day-to-day operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis.
ESSENTIAL RESPONSIBILITIES:
Lead the team with a focus on a balanced GSS (Guest Satisfaction Survey), ES (Associate
Engagement Survey) and Profit &Lost results
Ensure operation is in compliance with local legislation in regards to Health and Safety
Ensures compliance to all food handling and sanitations standards
Ensure operations follows Marriott’s Vacation Worldwide Brand standards
Ensure full compliance with Spanish health and safety regulations
Oversee all food and liquor control procedures and to comply with MVW regulations and
procedures
Analyze and implement action plans with focus on PPOK and covers
Strong focus on revenue per transaction in MarketPlace
Strong focus and analysis of product mix and inventory process in MarketPlace
Manage labor cost through accurate planning and involvement of managerial associates
Oversee all F&B / Marketplace purchasing functions, including contract negotiations
Oversee menu composition process and menu calculation process
Oversee the service training program for all associates
Conduct menu matrix analysis to determine profit potentials
Design, implement and develop all operations standards according to SOPs
Oversee daily food preparation process in conjunction with Kitchen Leader
Planning and Implementation of Promotions for beverage, food and wine
Ensure food, beverage, china, glass and silver inventory is in compliance with corporate
standards
Create an atmosphere in all F&B area that is conducive to overall guest satisfaction
Conduct MOD shifts and general administration tasks as needed
Tailor the F&B and MarketPlace program and offerings to the various seasons
Ensures all communication within departments are flowing properly
Stay aware of market trends, pricing and menu offerings
Set and communicate specific sales goals to the staff in the F&B and MP outlets
Able to communicate and execute department and resort emergency procedures
Associate related
1) Assisting to implement an effective training program for new and current
associates using use records, menus and appropriate reference manuals.
2) Encourages problem solving by associates through proper training and
empowerment.
3) Establish effective communication with associates to gain their trust and
respect.
4) Maintain fair and consistent counseling and / or disciplinary procedures in
accordance with Marriott’s Guarantee of Fair Treatment policy.
5) Organizing and attend monthly associate meetings.
6) Demonstrate positive inter- departmental relations.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.