Director of Restaurants

Marriott • Aurora District, CO

5d • $107,000 - $146,000

About The Position

The Director of Restaurants leads and initiates Food and Beverage (F&B) outlet operations, including outlet marketing, food and wine promotions, customer service, and inventories. The role assists with menu and recipe development and food preparation for the designated outlet, develops beverage programs within the parameters of company national agreements, and maintains established outlet policies and procedures.

The Director develops and executes strategic plans, including budget administration and preparation, forecasting, profit and loss accountability, cost control, and inventory management. The role manages outlet service and management staff, develops initiatives to enhance guest service, and ensures staff follow HACCP, OSHA, and regional Alcoholic Beverage Commission guidelines.

The position also oversees customer service, communication, employee development and performance, hiring and training, workplace safety and security, and related human resources activities. The role is with Gaylord Hotels, part of Marriott International.

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 experience in food and beverage, culinary, event management, or a related professional area.

Responsibilities

• Lead and initiate F&B outlet operations, including marketing, food and wine promotions, customer service, and inventories.
• Assist with menu development, recipe development, and food preparation for the designated outlet.
• Develop beverage programs within the parameters of company national agreements.
• Maintain established policies and procedures within the designated outlet.
• Develop and execute strategic plans, including budget administration and preparation, forecasting, profit and loss accountability, cost control, and inventories.
• Conduct inventory for par levels of food, beverage, and paper supplies.
• Establish inventory control methods and adhere to purchasing procedures.
• Verify proper maintenance, cleaning, and operation of the outlet and service equipment.
• Develop and execute creative initiatives to enhance the guest service experience.
• Maintain and demonstrate knowledge of food and beverage trends in the hospitality industry.
• Execute administrative functions, including reporting, forecasting, quality assurance, and departmental meetings.
• Manage the performance of outlet service and management staff.
• Verify that outlet staff follow HACCP, OSHA, and regional Alcoholic Beverage Commission guidelines.
• Facilitate effective communication within F&B and with support departments.
• Provide service that exceeds expectations to support customer satisfaction and retention.
• Improve service by communicating and helping individuals understand guest needs, and by providing guidance, feedback, and coaching when needed.
• Empower employees to provide excellent guest service.
• Interview, select, and train employees.
• Appraise employee productivity and efficiency to recommend promotions or other status changes.
• Provide for employee and property safety and security.
• Monitor employee attendance and record absences and tardiness.
• Help direct supervisors achieve their development goals.
• Conduct annual performance appraisals with direct reports according to Standard Operating Procedures.

Benefits

• Marriott describes a wide range of benefits designed to support employees and their families, wellbeing, careers, and personal interests; eligibility and options may vary by employment status, position, and location.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: High school or GED