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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Director of Food & Beverage

India, Delhi NCR · Job Posted February 01, 2026
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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

  • Functions as the strategic business leader of the property’s food and beverage/culinary operation
  • Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives
  • 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
  • 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
  • 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
  • Ensures cash control and liquor control policies are in place
  • 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
  • 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
  • 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
  • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership
  • 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
  • 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
  • Brings issues to the attention of Human Resources as necessary
  • Ensures employees are treated fairly and equitably
  • Coaches team by providing specific feedback to improve performance
  • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
  • 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
  • Knowledge of principles and processes for providing customer and personal services
  • 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
  • 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
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