Director of Food & Beverage

Marriott•Chesapeake, VA

1d•Onsite

About The Position

The Director of Food & Beverage is responsible for leading the food & beverage and banquet functions in the hotel. Plan & manage the food & beverage areas to achieve customer satisfaction and quality service while meeting and exceeding financial goals. Responsible for creating food & beverage services that focus on revenue growth, controlling costs, protecting and increasing profitability, service standards and quality levels for the food and beverage department.

Requirements

Associate or Bachelor’s degree in Hotel & Restaurant Management, Business Administration, Finance or related major preferred or the equivalent work experience.
Minimum of 2 years in a supervisory capacity within a hotel environment.
Must have good interpersonal skills with the ability to communicate effectively both verbally and in writing.
Must be able to clearly articulate ideas to a diverse audience to include Guests, Associates, Management & Vendors.
Must be able to work a flexible schedule to meet hotel needs that include nights, weekends & holidays and be on-call as needed as the hotel operates 24 hours per day, non-stop year long.
Must be computer literate and possess a solid command of all Microsoft Office applications & brand systems.
Must have a valid driver’s license and dependable transportation.
Energetic, self motivated leader with strong work ethic required.
Maintain an open door policy.
Computer proficiency to include Excel, Word, Outlook and a hotel brand software system.

Responsibilities

Selection, training, coaching of staff in alignment with company policies and procedures.
Monitor compliance with all state and local sanitation requirements.
Reporting of the operating statements (P&L) reports, and operational budget
Schedule and receive food and beverage deliveries.
Verify shipment contents to ensure product quality and quantity.
Complete bi-monthly liquor and food inventories.
Coordinate food & beverage related marketing & promotional events with the Sales staff.
Proactively manage performance of assigned staff to ensure that required work goals are fully achieved.
Recommend or initiate personnel actions, such as promotions, transfers, discharges, and disciplinary measures in accordance with all LTD policies and procedures.
Utilize labor management tools to schedule and control costs.
Complete bi-weekly payroll for the Food & Beverage Department.
Create & nurture a hotel environment that emphasizes motivation, empowerment, teamwork and a passion for providing service.
Handle any guest problem or complaint in a professional and courteous manner.
Interview, screen & hire applicants as needed due to restaurant staffing needs.
Process new hire paperwork for all hotel Associates and provide job training to increase knowledge & skill level.
Develop cross training opportunities for the Associates throughout the hotel.
Recommend & initiate personnel actions to include promotions, transfers, discharges and disciplinary measures.
Input weekly payroll into the company timekeeping system and comply with all Payroll Department deadlines.
Assist & teach the team scheduling (using scheduling tool) against guest hours/occupied room goals.
Ensuring staffing levels are appropriate to exceed guest expectations.
Utilize budgets to teach Department Managers and Team Supervisors how to understand financial objectives while balancing costs with guest satisfaction & quality.
Have knowledge and understanding of all department policies and procedures, and communicate and enforce all policies fairly and consistently with staff.
Ensure that all brand standards are meet and maintained in each department.
Analyze & resolve work barriers.
Interpret company policies and provide a safe work environment by ensuring compliance with safety programs and job safety analysis.
Have a sound knowledge of all emergency procedures.
Have a working knowledge of the maintenance & operating procedures of all departmental equipment.
Other & all duties, projects and tasks as assigned.