Director - Restaurants

Marriott•Jal, NM

About The Position

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

Requirements

High school diploma or GED and 6 years of experience in food and beverage, culinary, event management, or a related professional area; or 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 economics and accounting principles and practices, including P&L statements, operating budgets, forecasting and scheduling, and financial-data reporting.
Ability to gather and organize information systematically, recognize patterns and relationships in complex data, identify implications and problems, draw conclusions, generate and evaluate solutions, and assess their consequences.
Ability to determine how financial resources should be spent and account for expenditures.
Knowledge of business and management principles, including strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
Understanding of market dynamics, enterprise objectives, and business considerations to diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, develop strategies and plans, and align team actions with them.
Knowledge of food production and presentation techniques and equipment, food storage and handling, and sanitation standards.
Ability to obtain and ensure appropriate use of equipment, facilities, and materials.

Responsibilities

Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing or requisition needs.
Facilitate pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff about menu items, ingredients, preparation methods, and distinctive tastes.
Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
Order and purchase equipment and supplies.
Oversee bookings and manage service for restaurant parties, special events, and room service hospitality suites.
Manage controllable department expenses to achieve or exceed budget goals and understand the department’s impact on overall property financial goals.
Establish challenging, realistic, and obtainable goals to guide operations and performance.
Lead, influence, and encourage others; promote sound financial and business decisions; demonstrate honesty and integrity; and lead by example.
Build mutual trust, respect, and cooperation among team members and achieve performance, budget, and team goals.
Develop ways to improve profit, including estimating costs and benefits and exploring new business opportunities.
Identify others’ development needs and coach, mentor, or otherwise help them improve their knowledge and skills.
Serve as a guest-service role model, promote excellent customer service, and create a positive atmosphere for guest relations.
Ensure cash-control and liquor-control procedures are followed by Restaurant, Bar/Lounge, and Room Service employees.
Ensure compliance with food and beverage policies, standards, procedures, food handling requirements, sanitation standards, and applicable liquor laws through training, supervision, follow-up, and hands-on management.
Establish customer-service guidelines and strive to improve service performance.
Provide service above and beyond expectations to support customer satisfaction and retention.
Improve service by communicating and helping employees understand guest needs, providing guidance and feedback, and offering individual coaching as needed.
Balance costs and benefits to support both profitability and service satisfaction, and empower employees to provide excellent customer service.
Include guest satisfaction in departmental meetings with a focus on continuous improvement.
Interact with guests and meet with them informally during meals or at departure to obtain feedback about food and beverage quality, service levels, and overall satisfaction.
Respond effectively to guest problems and handle complaints; review guest satisfaction feedback with employees and develop appropriate corrective action.
Guide and direct subordinates, set performance standards, and monitor performance.
Clearly communicate expectations and objectives to subordinates and remain open to their questions and concerns.
Administer performance appraisals for direct-report managers and communicate position-specific performance expectations while monitoring progress.
Ensure employees are treated fairly and equitably and that property policies are administered consistently.
Interview and hire management and hourly employees with the skills needed to meet operational business needs.
Observe employee service behaviors and provide feedback to individuals and managers.
Provide timely relevant information to executives, peers, and subordinates and communicate with supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems.