Director of Restaurants

Marriott International • Marina Del Rey, CA

78d

About The Position

Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Requirements

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
• Knowledge of principles and processes for providing customer and personal services.
• Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Ability to gather and organize information using a logical and systematic process.
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Understanding market dynamics, enterprise level objectives and important aspects of the company's business.
• Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption.
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Responsibilities

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Order and purchase equipment and supplies.
• Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.
• Manages department's controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department's operation on the overall property financial goals.
• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands all applicable liquor laws.
• Establishes guidelines for customer service so employees understand expectations and parameters.
• Strives to improve service performance.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Empowers employees to provide excellent customer service.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Interacts with guests to obtain feedback on product quality and service levels.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Responds effectively to guest problems and handles complaints.
• Reviews guest satisfaction feedback with employees to develop appropriate corrective action.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Ensures that expectations and objectives are clearly communicated to subordinates.
• Administers the performance appraisal process for direct report managers.
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
• Ensures employees are treated fairly and equitably.
• Ensures property policies are administered fairly and consistently.
• Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Benefits

• Equal opportunity employer
• Welcoming all and providing access to opportunity
• Fostering an environment where unique backgrounds are valued and celebrated

What This Job Offers

• Job Type: Full-time
• Industry: Accommodation
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees