Asst Director of Food & Beverage

Marriott Vacations; United States; On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Relocation Assistance

Job summary

Marriott Vacations is seeking a Food & Beverage leader with relocation assistance to manage and optimize F&B operations. You will lead the leadership team, develop budgets, monitor financial performance, and drive guest satisfaction.

You will influence strategy, ensure compliance with cash and liquor controls, and mentor staff to improve service quality and profitability.

Qualifications

• High school diploma or GED required.
• 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years in F&B or related area may substitute.

Responsibilities

• Developing and Maintaining Food and Beverage/Culinary Goals.
• 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.
• Developing and Maintaining Budgets.
• Supports the development of and manages the 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 associates.
• Focuses on maintaining profit margins without compromising guest or associate satisfaction.
• Reports out financial results both written and verbally monthly to stakeholders.
• Leading Food and Beverage/Culinary Team
• 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 associates.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops plans 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).
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
• Develops a food and beverage operating plan 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.

Skills

Customer Service

Financial Management

Administration & Management

Applied Business Knowledge

Material Resources Management

Education

High school diploma or GED

2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major

Job description

Relocation Assistance Available

Candidate Profile

Education and Experience

• 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

Skills and Knowledge

• 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.

Core Work Activities

Developing and Maintaining Food and Beverage/Culinary Goals

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.

Developing and Maintaining Budgets

Supports the development of and manages the 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 associates.

Focuses on maintaining profit margins without compromising guest or associate satisfaction.

Reports out financial results both written and verbally monthly to stakeholders.

Leading Food and Beverage/Culinary Team

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 associates.

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

Serves as a role model to demonstrate appropriate behaviors.

Develops plans 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).

Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.

Develops a food and beverage operating plan 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.

Ensuring Exceptional Customer Service

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.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Empowers associates to provide excellent guest service.

Estimates cost and benefit ratio, maintaining balance between profit a