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Marriott Bonvoy Logo Marriott Bonvoy · Gastronomy

Director Of Food & Beverages

Malaysia, Petaling Jaya · Job Posted June 16, 2026
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Job Description

Responsible for food and beverage daily operations, including Culinary, 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

  • Responsible for food and beverage daily operations, including Culinary, Restaurants/Bars, Room Service and Banquets/Catering
  • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
  • Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Develops and oversees an order and purchase strategy for equipment and supplies
  • Supervises an effective monthly self-inspection program
  • 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 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
  • 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
  • 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, encourages innovation and drives 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
  • 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 food and beverage 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

Requirements

  • High school diploma or GED
  • 6 years experience in food and beverage, culinary, event management, or related professional area
  • 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 food and beverage, culinary, event management, or related professional area
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