Strategic Food and Beverage Director
2 weeks ago
As a key member of the Marriott team, the Strategic Food and Beverage Director will lead the development and implementation of departmental strategies, ensuring alignment with the brand's service strategy and initiatives. This role is responsible for overseeing the food and beverage/culinary operation, including restaurants, bars, room service, and banquets/catering, to meet the brand's target customer needs, ensure employee satisfaction, and drive revenue growth.
Key Responsibilities- Developing and Maintaining Food and Beverage/Culinary Goals
Set expectations and hold the food and beverage leadership team accountable for demonstrating desired service behaviors.
Review financial reports and statements to determine how Food and Beverage is performing against budget.
Make recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
Work with the food and beverage leadership team to determine areas of concern and develop strategies to improve the department's financial performance.
Establish challenging, realistic, and obtainable goals to guide operation and performance.
Develop and manage the Food and Beverage budget.
Monitor the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
Focus on maintaining profit margins without compromising guest or employee satisfaction.
Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
Encourage and build mutual trust, respect, and cooperation among team members.
Achieve and exceed goals, including performance goals, budget goals, team goals, etc.
Serve as a role model to demonstrate appropriate behaviors.
Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.
Provide services that are above and beyond for customer satisfaction and retention.
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Review findings from comment cards and guest satisfaction results with F& B team and ensure appropriate corrective action is taken.
Review comment cards, guest satisfaction results, and other data to identify areas of improvement.
Empower employees to provide excellent guest service.
Estimate cost and benefit ratio, maintaining balance between profit and service satisfaction.
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
Coach and support food & beverage leadership team to effectively manage wages, food & beverage cost, and controllable expenses.
Hire food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
Set goals and expectations for direct reports using the performance review process and hold staff accountable for successful performance.
Ensure that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
Bring issues to the attention of Human Resources as necessary.
Ensure employees are treated fairly and equitably.
Coach team by providing specific feedback to improve performance.
Inform and/or update the executives, the peers, and the subordinates on relevant information in a timely manner.
Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
Analyze information and evaluate results to choose the best solution and solve problems.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Order and purchase equipment and supplies.
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