Director of Food and Beverage

Marriott•San Francisco, CA

11d•$168,000 - $228,900

About The Position

The Director of Food and Beverage functions as the strategic business leader of the property’s food and beverage and culinary operation, including restaurants and bars, room service, and banquets and catering where applicable. The role oversees the development and implementation of departmental strategies and ensures the brand’s service strategy and initiatives are implemented. The Director ensures that operations meet the needs of the brand’s target customers, support employee satisfaction, grow revenue, and maximize departmental financial performance. The role develops and implements property-wide strategies to deliver products and services that meet or exceed the expectations of target customers and property employees while providing a return on investment. The position leads the food and beverage leadership team, develops and manages budgets, monitors financial performance, and sets operational goals. It oversees service quality, customer satisfaction, employee development and performance, cost controls, and the introduction of products that respond to market trends. The Director also identifies opportunities to improve profitability, orders and purchases equipment and supplies, and communicates relevant information to executives, peers, and subordinates.

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.
Knowledge of customer and personal service principles and processes, including assessing customer needs, meeting service quality standards, and evaluating customer satisfaction.
Knowledge of managing financial resources, including determining expenditures and accounting for them.
Knowledge of administration and management principles, including strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
Applied business knowledge, including understanding market dynamics and enterprise objectives, diagnosing strengths and weaknesses, anticipating opportunities and risks, identifying issues, developing strategies, and aligning actions with business plans.
Knowledge of managing material resources, including obtaining and ensuring appropriate use of equipment, facilities, and materials.

Responsibilities

Set expectations for food and beverage leaders and hold them accountable for demonstrating desired service behaviors.
Review financial reports and statements to assess performance against budget and recommend capital funding for equipment and renovations in line with brand strategy.
Work with food and beverage leaders to identify concerns and develop strategies to improve financial performance.
Set challenging, realistic, and attainable operational goals and strive to improve service performance.
Develop and manage the food and beverage budget; monitor actual and projected sales against revenue goals and address opportunities.
Ensure cash-control and liquor-control policies are in place and followed.
Maintain profit margins while protecting guest and employee satisfaction.
Lead, influence, and encourage the food and beverage team; promote sound business decisions, integrity, mutual trust, respect, and cooperation.
Achieve performance, budget, and team goals; lead by example and model appropriate behavior.
Identify ways to improve profit and create value, including exploring new business opportunities, challenging existing processes, and encouraging innovation and change.
Ensure regular communication across food and beverage operations, including briefings and staff meetings.
Build collaborative relationships with direct reports and the broader team, and ensure direct reports do the same with their teams.
Develop and execute a food and beverage operating strategy aligned with the brand’s business strategy.
Identify team members’ development needs and coach, mentor, or otherwise support their improvement.
Monitor market trends and introduce food and beverage products to meet or exceed customer expectations, increase revenue, and maintain a competitive position.
Provide exceptional customer service to support satisfaction and retention; communicate guest needs and provide guidance, feedback, and coaching to improve service.
Review comment cards and guest satisfaction data, identify improvement areas, ensure corrective action, and share corrective-action plans with property leadership.
Empower employees to provide excellent guest service and balance costs with service satisfaction.
Guide and direct subordinates, set performance standards, and monitor performance.
Coach and support food and beverage leaders in managing wages, food and beverage costs, and controllable expenses.
Hire food and beverage leaders with the functional expertise, creativity, and entrepreneurial leadership needed by the operation.
Set goals and expectations for direct reports through performance reviews and hold staff accountable for results.
Clearly communicate expectations and objectives, while enabling subordinates to raise questions or concerns.
Bring issues to Human Resources as needed and ensure employees are treated fairly and equitably.
Provide specific feedback to improve team performance.
Timely inform or update executives, peers, and subordinates on relevant information and communicate through telephone, writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing or requisition needs.
Order and purchase equipment and supplies.