Executive Director of Food and Beverage Operations

hace 1 semana

Sevilla, Sevilla, España Marriott International A tiempo completo
Job Summary

As a strategic business leader, you will oversee the development and implementation of departmental strategies for the food and beverage/culinary operation at Marriott International. This includes Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Your primary focus will be on ensuring the food and beverage/culinary operation meets the brand's target customer needs, employee satisfaction, and financial performance.

Key Responsibilities
  • Developing and Maintaining Food and Beverage/Culinary Goals
    • Set expectations and hold 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 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.
    • Strive to improve service performance.
  • Developing and Maintaining Budgets
    • Develop and manage 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.
  • Leading Food and Beverage/Culinary Team
    • 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.
    • Ensure that regular, on-going communication occurs in all areas of food and beverage (pre-meal briefings, staff meetings, culinary team).
    • Establish and maintain open, collaborative relationships with direct reports and entire food & beverage team. Ensure direct reports do the same for their team.
    • Develop a food and beverage operating strategy that is aligned with the brand's business strategy and lead its execution.
    • Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
    • Stay aware of market trends and introduce new food and beverage products to meet or exceed customer expectations, generate increased revenue, and ensure a competitive position in the market.
  • Ensuring Exceptional Customer Service
    • 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.
    • Share plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
  • Managing and Conducting Human Resource Activities
    • 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 (restaurant supplies, uniforms, etc.).
    • 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.
  • Additional Responsibilities
    • 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, e-mail, 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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