Assistant Food & Beverage Manager Job at Marriott Bonvoy (Goa)

Job Description

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

Job Responsibility

Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments
Maintains a positive cost management index for kitchen and restaurant operations
Utilizes budgets to understand financial objectives
Manages the Food and Beverage departments (not catering sales)
Supervises and manages employees
Manages all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Advocates sound financial/business decision making
Demonstrates honesty/integrity
Leads by example
Oversees all culinary, restaurant, beverage and room service operations
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service
Provides excellent customer service to all employees
Responds quickly and proactively to employee's concerns
Provides a learning atmosphere with a focus on continuous improvement
Provides proactive coaching and counseling to team members
Encourages and builds mutual trust, respect, and cooperation among team members
Monitors and maintains the productivity level of employees
Develops specific goals and plans to prioritize, organize, and accomplish work
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective
Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded
Provides excellent customer service
Responds quickly and proactively to guest's concerns
Understands the brand's service culture
Drives alignment of all employees, team leaders and managers to the brand's service culture
Sets service expectations for all guests internally and externally
Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee
Verifies all banquet functions are up to standard and exceed guest's expectations
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
Serves as a role model to demonstrate appropriate behaviors
Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Conducts performance reviews in a timely manner
Promotes both Guarantee of Fair Treatment and Open Door policies
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results
Complies with all corporate accounting procedures
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose the best solution and solve problems
Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Requirements

High school diploma or GED
4 years experience in the food and beverage, culinary, 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
2 years experience in the food and beverage, culinary, or related professional area.

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