Food & Beverage Director

Marriott•Stamford, CT

5d•$115,000 - $125,000•Onsite

About The Position

This is a significant leadership opportunity at the Stamford Marriott, which is currently undergoing a $50 million transformation and complete repositioning. The Food & Beverage Director will play a key role in shaping the future of the property by building demand, growing revenue, developing new relationships, strengthening the hotel's Food & Beverage position, and creating a high-performing culinary culture. The role functions as the strategic business leader of the property’s food and beverage/culinary operation, encompassing Restaurant/Bar, Room Service, M club Lounge, Banquets, and Catering. The position is responsible for developing and implementing departmental strategies, ensuring brand service standards and initiatives are met, and meeting the target customer needs. The focus is on employee satisfaction, growing revenues, and maximizing the financial performance of the department. This includes developing and implementing property-wide strategies that deliver products and services to exceed customer expectations.

Requirements

Knowledge of principles and processes for providing guest with essential services, including assessment of guest needs, meeting quality standards for services, and evaluation of guest satisfaction (Marriott F & B Service Standards).
Determining how money will be spent to get the work done, and accounting for these expenditures. Controlling of Payroll, especially overtime in the Restaurant & Bar (Management of Financial Resources).
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. Covering F & B operation during evening operation is necessary (Administration and Management).
Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive F & B business results (Applied Business Knowledge).
Degree from an accredited University in Food Service operation, Hotel & Restaurant Management or Business management.
4 years’ F & B Director experience in a 4-5 star hotel.

Responsibilities

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurant/Bar, Room Service, M club Lounge, Banquets and Catering operation.
Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives.
Ensures the food and beverage/culinary operation meet the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.
Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the Stamford Marriott target customer.
Sets expectations and holds food and beverage team accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
Works with Food and Beverage team to determine areas of concern and develop strategies to improve the department’s financial performance.
Develops and manages Food and Beverage budget.
Performs physical count of F & B inventory and reconciles actual stock count to computer-generated reports.
Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded, and opportunities are identified and addressed.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed with related associates.
Purchases orders one week before end of the month as per finance procedure.
Ensures timely completion of F & B team Time & Attendance on PAYCOM payroll system.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Facilitates creative Marriott M CLUB lounge activities to create moments that delight our Bonvoy members.
Works along with Executive Chef to rotate specials food items based on seasonal pricing demands.
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
Ensures that regular, on-going communication and training occurs in all areas of Food and Beverage (e.g., daily stand-up monthly meetings, culinary team meetings).
Establishes and maintains open, collaborative relationships with direct reports and entire Food & Beverage team.