Assistant Director of Food and Beverage

Marriott•Waikoloa, HI

13d•$102,000 - $131,000

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’s service strategy and initiatives are implemented. Ensures the operation meets the needs of the brand’s target customers and property employees, supports employee satisfaction, grows revenue, and maximizes departmental financial performance. Delivers products and services that meet or exceed customer and employee expectations and provide a return on investment. The role develops and executes food and beverage strategies, leads food and beverage teams, monitors revenue and financial performance, ensures exceptional customer service, and manages human resource activities. The position also supports employee development and the consistent application of property policies and procedures.

Requirements

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

Responsibilities

Work with direct reports to develop and implement promotions, food and wine pairings, menu items, and presentations.
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 regular communication across food and beverage areas, including pre-meal briefings and staff meetings.
Work with direct reports to review current and potential business and troubleshoot challenges or conflicts.
Review staffing levels to ensure guest service and operational needs are met.
Set expectations for the food and beverage leadership team and hold team members accountable for desired service behaviors.
Provide feedback to employees based on observed service behaviors.
Use employee feedback and an open-door policy to identify and address employee concerns in a timely manner.
Communicate information from pre- and post-convention meetings to areas of responsibility.
Estimate food, liquor, wine, and other 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 in place and followed in food and beverage areas.
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 areas for improvement.
Work to improve service performance.
Administer property policies fairly and consistently, ensure disciplinary procedures and documentation follow applicable 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 functional expertise, creativity, and entrepreneurial leadership needed by the operation.
Ensure new hires take part in departmental orientation and receive appropriate job training.
Set goals and expectations for direct reports through the performance review process and hold staff accountable for performance.
Establish guidelines so employees understand expectations and parameters.
Ensure employees receive ongoing training to understand guest expectations.