Director of Food and Beverage

Additional relocation assistance is available.

About the Role

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering. Oversees the development and implementation of departmental strategies and ensures the brand service strategy and initiatives are executed. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, drives employee satisfaction, and focuses on growing revenues and maximizing financial performance. Develops and implements property-wide strategies to deliver products and services that meet or exceed customer and employee expectations while providing a return on investment.

Qualifications

• High school diploma or GED; 6 years of experience in food and beverage, culinary, event management, or a 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 of experience in food and beverage, culinary, event management, or a related professional area.

Skills

• Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services, including needs assessment, quality standards, and customer satisfaction evaluation.
• Management of Financial Resources: Determining how money will be spent to achieve work goals and accounting for expenditures.
• Administration and Management: Knowledge of business and management principles, including strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
• Applied Business Knowledge: Understanding market dynamics, enterprise-level objectives, and key aspects of the company’s business to diagnose strengths and weaknesses, anticipate opportunities and risks, and develop strategies.
• Management of Material Resources: Obtaining and ensuring the appropriate use of equipment, facilities, and materials needed for operations.

Responsibilities

• Developing and Maintaining Food and Beverage/Culinary Goals:
  • Sets expectations and holds the food and beverage leadership team accountable for demonstrating desired service behaviors.
  • Reviews financial reports to determine performance against budget and makes CAPEX recommendations for equipment and renovations.
  • Develops strategies to improve financial performance and establishes challenging, realistic, and obtainable goals.
• Developing and Maintaining Budgets:
  • Manages the Food and Beverage budget, monitors sales, and ensures revenue goals are met or exceeded.
  • Ensures cash control and liquor control policies are followed.
  • Focuses on maintaining profit margins without compromising guest or employee satisfaction.
• Leading Food and Beverage/Culinary Team:
  • Leads, influences, and encourages sound financial/business decision-making; demonstrates honesty and integrity.
  • Builds mutual trust, respect, and cooperation among team members and achieves performance, budget, and team goals.
  • Serves as a role model and identifies opportunities to improve profit and create value.
  • Ensures regular communication in all areas of food and beverage (e.g., pre-meal briefings, staff meetings).
  • Develops a food and beverage operating strategy aligned with the brand’s business strategy.
  • Coaches and mentors team members to improve their knowledge and skills.
  • Stays aware of market trends and introduces new products to meet customer expectations and drive revenue.
• Ensuring Exceptional Customer Service:
  • Provides services above and beyond for customer satisfaction and retention.
  • Improves service by understanding guest needs and providing guidance and feedback.
  • Reviews guest satisfaction results and ensures corrective action is taken.
  • Empowers employees to provide excellent guest service and balances profit with service satisfaction.
• Managing and Conducting Human Resource Activities:
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Coaches and supports the leadership team in managing wages, costs, and controllable expenses.
  • Hires leadership team members with strong functional expertise and entrepreneurial leadership.
  • Sets goals and expectations using the performance review process and holds staff accountable.
  • Ensures employees are treated fairly and equitably and provides specific feedback to improve performance.
• Additional Responsibilities:
  • Informs executives, peers, and subordinates of relevant information in a timely manner.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Estimates food, liquor, wine, and beverage consumption to anticipate purchasing needs.
  • Orders and purchases equipment and supplies.

Benefits

Marriott International offers a wide range of benefits designed to support you and your family, enrich well-being, empower your career, and spark new adventures. Benefits eligibility and options may vary depending on employment status, position, and location.

Pay

Pay range: $133,000–$173,000 annually. Bonus eligible.

Schedule

Full-time, on-site position.