Food & Beverage Director of Outlets

Marriott Hotels Resorts•Atlanta, GA

3d•$90,000

About The Position

The Food and Beverage Director of Outlets is responsible for effectively managing and supporting the overall operation of the food and beverage outlets including Restaurant, Lobby Bar, and In-Room Dining. Responsibilities include leading guest service, menu creation, budgeting, forecasting, scheduling, hiring, and coaching F&B leadership and staff members, while ensuring financial success and maintaining high standards in line with hotel service policies.

Requirements

At least 3 yrs previous F&B Management is required. Hotel Operations preferred.
Understand and align with the mission, vision, and goals of the hotel.
Understand food, wine and spirits with the ability to train staff and make guest recommendations.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
Ability to comprehend and follow recipes.
Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.
Must have POS system knowledge and proficiency
Must be able to lift and/or carry up to 40 pounds frequently
Ability to stand and walk for extended periods of time
Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests in-person and phone conversation
Ability to bend and twist, push, and pull, stoop, and kneel

Responsibilities

Lead the strategic direction and daily management of all food and beverage operations, including the restaurant, bars, and in-room dining across the hotel.
Champion exceptional guest service through the hotel and ensure all outlets meet or exceed guest service standards.
Collaborate with hotel management to develop and execute operational strategies aligned with brand business goals.
Plan and direct operations to meet both guest needs and the financial objectives of the hotel.
Implement and manage effective controls over food, beverage, administrative, booking, and labor costs.
Partner with culinary and events leadership to create attractive, market-driven menus.
Continuously evaluate associate performance and lead ongoing development programs promoting excellence and awareness of operational standards.
Communicate clear, consistent departmental goals to achieve desired business results.
Ensure all food and beverage operations comply with Health Department standards, safety protocols, and sanitation practices.
Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, brand guidelines, and safety and security procedures.
Perform all additional duties assigned by management.