Assistant Director of Food and Beverage

Marriott•Sarasota, FL

8d•$92,000 - $120,000

About The Position

Assists in leading the property’s food and beverage and culinary operations, including restaurants and bars, room service, and banquets and catering where applicable. Oversees the development and implementation of departmental strategies and ensures the brand service strategy and initiatives are carried out. The role ensures the operation meets the needs of the brand’s target customers, supports employee satisfaction, grows revenue, maximizes departmental financial performance, delivers products and services that meet or exceed expectations, and provides a return on investment. The position develops and executes food and beverage strategies, leads food and beverage teams, maximizes revenue, ensures exceptional customer service, and conducts human resource activities. The role also supports The Ritz-Carlton Gold Standards and its service culture.

Requirements

High school diploma or GED and 6 years of experience in food and beverage, culinary, event management, or a related professional area; alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 4 years of relevant experience.

Responsibilities

Develop and implement promotions, food and wine pairings, menu items, and presentations with direct reports.
Develop and lead execution of a food and beverage operating strategy aligned with the brand’s business strategy.
Ensure departmental goals are integrated into game plans.
Ensure ongoing communication across food and beverage areas, including pre-meal briefings and staff meetings.
Review current and potential business with direct reports and troubleshoot challenges or conflicts.
Review staffing levels to meet guest service and operational needs.
Set expectations for food and beverage leaders and hold them accountable for desired service behaviors.
Provide employees feedback based on observed service behaviors.
Use employee feedback and an open-door policy to identify and address employee concerns promptly.
Communicate critical information from pre- and post-convention meetings to areas of responsibility.
Estimate food and beverage consumption to anticipate purchasing or requisition needs.
Order and purchase equipment and supplies.
Review financial reports and statements to assess performance against budget.
Ensure cash-control and liquor-control policies are established and followed.
Encourage calculated risk-taking to generate incremental revenue and deliver Savvy Service.
Create an atmosphere in food and beverage areas that meets or exceeds guest expectations.
Review comment cards, guest satisfaction results, and other data to identify improvement opportunities.
Work to improve service performance.
Administer property policies fairly and consistently, complete disciplinary procedures and documentation according to SOPs and LSOPs, and support the Peer Review Process.
Conduct annual performance appraisals with direct reports according to Standard Operating Procedures.
Communicate and execute departmental and property emergency procedures.
Hire food and beverage leadership team members with the expertise and leadership qualities to meet operational needs.
Ensure new hires attend department orientation and receive appropriate job training.
Set goals and expectations for direct reports through performance reviews and hold staff accountable for performance.
Establish guidelines so employees understand expectations and parameters.
Ensure employees receive ongoing training to understand guest expectations.
Learn and exemplify The Ritz-Carlton Gold Standards, including its Employee Promise, Credo, and Service Values.