Manager Activities Food & Beverage - Department Head

Marriott Vacations Worldwide•Scottsdale, AZ

42d•$78,000 - $84,000•Onsite

About The Position

This is an exempt, salaried position responsible for leading and directing the Food and Beverage and Activities teams. The role oversees all culinary, beverage, and activities operations, ensuring guest and associate satisfaction and maintaining brand standards. A key responsibility is enforcing all applicable Food and Beverage laws, regulations, and safe food handling procedures. The position involves developing and implementing business plans for Food and Beverage and Activities, and meeting or exceeding departmental financial goals. Driving is required for this position, and screening will be conducted.

Requirements

High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
Driving is required for this position; screening will be required.

Nice To Haves

Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First In, First Out”).
Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Knowledge of proper storage procedures for cookware, flatware, and supplies.
Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed oriented, understand and have a working knowledge of catering and event management systems.
Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
Ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
Ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Knowledge of fundamentals related to fitness and recreation on land and in water.
Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Demonstrates understanding of written sentences and paragraphs in work-related documents.
Communicates effectively in writing as appropriate for the needs of the audience.

Responsibilities

Leads and directs Food and Beverage and Activities teams, including all culinary, beverage, and activities operations.
Oversees guest and associate satisfaction and maintains brand standards.
Ensures enforcement and compliance with all applicable Food and Beverage laws/regulations and safe food handling procedures.
Develops and implements business plans for Food and Beverage and Activities.
Meets or exceeds departmental financial goals.
Manages and supervises all day-to-day operations, performing duties in associates' absence when necessary.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
Creates and nurtures an environment of motivation, empowerment, teamwork, continuous improvement, and passion for service.
Solicits associate feedback, utilizes an open door policy, and addresses associate concerns.
Provides excellent customer service to guests and associates, responding quickly and proactively to concerns.
Provides a learning atmosphere with a focus on continuous improvement and proactive coaching/counseling.
Encourages mutual trust, respect, and cooperation among team members.
Ensures and maintains associate productivity levels.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides leadership, vision, and direction to align departmental goals efficiently and effectively.
Sets clear expectations for associates and department leaders and ensures appropriate rewards.
Utilizes records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintains controls such as perpetual inventory, food/beverage costs, ordering, and stock rotation.
Sets goals and delegates tasks to improve departmental performance, monitoring progress and leading discussions.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Applies and broadens knowledge of offerings, emphasizing current trends.
Schedules staff according to forecasts and service standards while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department operations on overall property financial goals and objectives.
Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service and ensures they understand service expectations.
Observes service behaviors of associates, provides feedback, and coaches for improvement.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during departmental meetings and focuses on continuous improvement.
Ensures leaders and associates understand the brand's service culture and sets service expectations.
Participates in interviewing and hiring of team members.
Utilizes on-the-job training tools to train new associates and provide follow-up training.
Communicates performance expectations in accordance with job descriptions.
Conducts departmental orientation and ensures associates understand Company, Resort, and Departmental expectations.
Ensures associates are cross-trained to support daily operations.
Establishes and maintains open, collaborative relationships with associates.
Schedules associates according to business demands and tracks time and attendance.
Ensures property policies are administered fairly and consistently, including disciplinary procedures.
Ensures associate recognition is taking place on all shifts.
Participates in associate progressive discipline procedures.
Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates.
Analyzes information and evaluates results to solve problems.
Ensures effective departmental communication and information systems.