Director - Food & Beverage Job at Marriott Bonvoy (Kolkata)

Job Description

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.

Job Responsibility

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.
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)
Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage 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
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
Empowers employees to provide excellent guest service
Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction
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
Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner
Analyzes information and evaluating results to choose the best solution and solve problems
Order and purchase equipment and supplies

Requirements

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.

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Director - Food & Beverage

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