Food & Beverage Manager

2 weeks ago

Melbourne, Australia Marriott International, Inc Full time

**Job Number** 22204546

**Job Category** Food and Beverage & Culinary

**Location** The Westin Melbourne, 205 Collins Street, Melbourne, Victoria, Australia

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**Come and join the team at The Westin Melbourne**

Sophisticated, contemporary and opulent, The Westin Melbourne welcomes you to discover an idyllic retreat of refined luxury in the heart of the Melbourne, Australia CBD. Enjoy 5-star hotel accommodation and an unrivalled location, ensuring an upscale experience. Discerning travellers who value style and service have access to modern hotel amenities, including a fitness studio and heated indoor pool. After you work up an appetite, dine at our popular Australian restaurant or relax with a drink at the bar.

We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.

**WHAT ARE WE LOOKING FOR?**

As Food and Beverage Manager you will be responsible for all the food and beverage operations at The Westin Melbourne, which includes all restaurant, beverage, lobby bar, banqueting and room service operations. You will oversee guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. You will demonstrate knowledge and proficiency of all applicable food and beverage laws and regulations, including Responsible Service of Alcohol in Victoria. In conjunction with our other leaders, you’ll develop and implement business plans for food and beverage.

**WHAT WILL YOU DO?**

**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 and Beverage Team**
- Manages the Food and Beverage departments (not catering sales).
- 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/business decision making; demonstrates honesty/integrity; leads by example.
- Oversees all culinary, restaurant, beverage and room 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.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish 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 verifies 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.
- Drives alignment of all employees, team leaders and managers to 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.
- Verifies 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, drives quality, and verifies standards are 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.
- Identifie

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