Finance & Admin Specialist - Payroll & Reporting

Pt Aneka Pratama Jaya; Sidoarjo; On-site; IDR 1,800,000,000 - 2,800,000,000; Full time

Benefits offered by this job

Health and wellness programs

Competitive bonus structures

Staff accommodation

Work-life balance initiatives

Job summary

Marriott International in Surabaya seeks a Director of Food & Beverage & Culinary (Management) to lead the F&B/culinary operations across Restaurants/Bars, Room Service and Banquets, aligning with brand strategies and driving revenue and guest satisfaction.

You will develop department strategies, manage budgets, oversee financial performance, and mentor the leadership team while ensuring service excellence and compliance with brand standards.

Qualifications

• Experience leading large F&B operations in hospitality.
• Strong financial acumen and budgeting skills.
• Ability to drive guest satisfaction and revenue growth.

Responsibilities

• Sets expectations and accountability for the F&B leadership team.
• Reviews financial reports to assess performance against budget.
• Oversees budget planning, CAPEX, and cost controls for F&B operations.
• Leads strategy development to meet brand standards and revenue targets.
• Mentors and develops subordinates to improve capability and engagement.
• Ensures compliance with safety, quality, and service standards.

Skills

Leadership

Strategic planning

Financial management

Guest service excellence

Team mentoring

Brand standards

Education

High school diploma or GED

2-year Hospitality/Hotel management degree

Job description

**Director of Food & Beverage & Culinary (Management)**

Job Summary

Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets 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 brand's target customer and property employees and provides a return on investment.

Key Responsibilities

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Strives to improve service performance.
• Develops and manages Food and Beverage budget.
• 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 by all related employees.
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• 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 opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre‑meal briefings, staff meetings, culinary team).
• Ensures direct reports do the same for their team.
• Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
• 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.
• Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken.
• Empowers employees to provide excellent guest service.
• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
• Ensures employees are treated fairly and equitably.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Brings issues to the attention of Human Resources as necessary.
• Assesses and monitors long‑term workforce adequacy—including & ensuring compliance with applicable workforce systemic mandates and workforce planning procedures.
• Guides, manages and exploits the hiring of staff to support the requirement for food & beverage services as part of the hospitality offering.
• Assesses, evaluates and pursues the current trends in the global hospitality market to provide a perspective in designing food & beverage operations & service continuance.

Candidate Profile

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
• OR 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.
• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Management of Financial Resources – Determining how money will be spent to get the work done, and accounting for these expenditures.
• Administration and Management – 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.
• Applied Business Knowledge – 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 business results.
• Management of Material Resources – Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Benefits & Perks

• Detailed merchandise and service quality initiatives aligned with corporate-wide Guest Experience system.
• Health and wellness programs, competitive bonus structures, and career advancement opportunities.
• Licensed program support service for staff accommodation, meal plans and allied healthcare associates.
• Work‑life balance initiatives and financial planning tools.

Employment Details

• Location: Jalan Embong Malang 85‑89, Surabaya, Jawa Timur, Indonesia, 60261
• Contract type: Full time
• Position type: Management
• Work arrangement: Present on site (no remote work)

Equal‑Opportunity Statement

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Additional Information

• Job number: Not provided.
• Job category: Food and Beverage & Culinary
• Location: Jalan Embong Malang 85‑89, Surabaya, Jawa Timur, Indonesia, 60261
• Position type: Management
• Job summary provided above.

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