Director of Food and Beverage Design and Development, CALA

Marriott International•Plantation, FL

72d

About The Position

The Director, F&B Design and Development - Caribbean and Latin America (CALA) serves as a key leader within Marriott's Product and Food & Beverage Leadership Team, reporting to the Senior Director, Food & beverage, CALA. This role is responsible for the Design & Development Process for all F&B related projects. Focused on Brand Positioning, Luxury, Premium and Select Service Brands, this position is responsible for driving relevant Restaurant & Bar concept development, Select Service F&B Positioning and Events "Next Generation Meeting Spaces" for New Builds and Renovations. This position plays a pivotal role in shaping guest experience through collaboration with cross-functional teams including Global Design, Brands and Operations, and ensures alignment with CALA's F&B strategy as well as the region's growth, and financial priorities. The Director oversees the development and implementation of F&B concepts, standards, supports hotel openings and conversions, and leads efforts in sustainability, and facility design. Leveraging market insights and customer trends, the Director actively contributes to the creation of forward-thinking F&B concepts that resonate across diverse markets. This leader brings deep discipline, expertise, creativity, and business acumen to deliver exceptional results, while fostering innovation and consistency throughout the CALA region.

Requirements

5+ years progressively responsible work experience (including management experience) in restaurant and bar management or food & beverage.
Experience in restaurant and bar concept development, ability to drive product creativity and innovation.
Experience in Project Management, managing complex projects and/or complex portfolio of projects.
Proven experience understanding multi brands; including Luxury, Premium and Select.
Proven expertise in direct openings of hotels, restaurants and bars preferred.
Bachelor's degree in Hotel Management, Hospitality Management, Culinary, or other preferred related areas, OR an equivalent combination of education and experience from which comparable knowledge and skills can be acquired.
In-depth knowledge of the Food & Beverage discipline, processes, and procedures, and F&B/Restaurant + Bar systems
F&B Operational Background preferred.
Understanding of F&B Trends - ability to follow and inject F&B trends into design.
Graphics Package - understanding of Industry Packages preferred.
Have a successful record and understanding of F&B concept development and implementation.
Plan Reviews - ability to read and interpret blueprints.
Kitchen and Bar Design - ability to read and interpret blueprints.
Operational Efficiencies - ability to identify and illustrate operational efficacies and potential cost savings.
Project Management - excellent project and change management skills; ability to manage multiple projects, timelines, and stakeholders.
Effective influence, negotiation, conflict management, time management, and consensus building skills.
Excellent verbal and written communication skills, analytical, problem-solving, and presentation skills
Ability to train (e.g., innovative programs/products/services, skill gaps on action plans)
Demonstrate a thorough understanding of the lodging business (hotel operation, industry drivers, challenges, competitors, MI's position in the global marketplace) and innovative food & beverage trends to unveil opportunities for growth. and a pattern of exceptional performance
Knowledge of workforce analysis and labor productivity
Previous Luxury Experience is preferred.
Previous Hotel Opening Experience preferred.
Active participation in industry organizations is preferred.
Knowledge of English and Spanish is required.

Responsibilities

As dedicated CALA F&B Design & Development Subject Matter Expert (SME), lead the development of creative and relevant F&B Restaurant & Bar Concepts, Select Service F&B Positioning/Programming as well as Meeting Spaces that support the next generation meeting attendee.
Brand Advocate and Partner - be a partner to the Brand teams to ensure relevant and aligned F&B is developed for the portfolio - keep up to date with brand research and implement latest thinking into concept development.
This role relies on a continual focus on trends and themes externally. As part of the responsibilities, the Director will need to develop a broad awareness of the external environment and its applicability to Marriott's Food & Beverage Portfolio.
Owner and Asset Manager Relationships - be comfortable articulating F&B strategies and research to owners and asset managers selling relevant F&B projects, strategies, and analytics. (written and verbal presentation skills)
Develop effective business partnership with property ownership to develop solutions that meet expectations and create value for both owners, franchisees, and Marriott International.
Establish and foster business partnership with F&B Consultants working for owners and/or Marriott International, and foster industry relationships.
OS&E - in collaboration with Procurement build and maintain F&B OS&E standards and strategies.
Activation and Openings - with Hotel Opening Team, develop and document sustainable processes and strategies for all F&B components during hotel openings.
Design & Development Process - working with Global Design articulate, drive and be accountable for the Design & Development Process for all New Build and Renovation F&B projects.
Designer and Consultant Relationships - identify and promote an identified portfolio of Restaurant and F&B Designers/Consultants in the CALA region supporting the "Local" positioning.
3rd Party Relationships - foster relationships with 3rd Party F&B operators, to develop and implement viable strategies creating 3rd Party Restaurant opportunities.
Innovation - be creative, have a clear understanding of the innovation Process, injecting innovation into F&B projects.