Mgr-F&B Ops-Americas - Full-time / Part-time

Marriott International is the world's largest hotel company, with more brands, more hotels and more opportunities for associates to grow and succeed. We believe a great career is a journey of discovery and exploration. So, we ask, where will your journey take you?

JOB SUMMARY

Members of theOperations Support Resources team will be deployed to temporary assignments ofvarying durations (based on specific hotel needs) as directed by CLS Leadershipto full service Marriott & Starwood legacy brand hotels. This job isdesigned to "fill the gaps" in the operations of our hotels asidentified by leadership. Thisjob will require members of the team to travel extensively; however,relocation is not expected. The time in position requirement, in order totransfer to a new position, will follow the standard company policies. Performance will be evaluated after each assignmentvia an appraisal from the General Manager/Department Head of the hotel wherethe assignment occurred. OperationsSupport Resources associates are expected to demonstrate professionaldemeanor and behavior at all times as the associate represents the ContinentLodging Services organization of the Americas.

Management position responsible for dailyoperations in Restaurants, Bars, Food Outlets, Room Service. Position assists with menu planning,maintains sanitation standards, assists servers and hosts on the floor duringpeak meal periods and supervises shifts for Restaurants, Bars, Food Outlets andRoom Service. Accountable for supportingcompliance with brand standards and legal obligations. Directs and motivatesteam to provide consistent, high quality service. Provides clear communicationsand sets performance expectations for associates. Identifies trainingopportunities and plans a strategy to accomplish goals. Assists more senior managers in completion offinancial and administrative duties. Strives to continually improve guest andassociate satisfaction and maximize financial performance of the F&Boperation.

CORE WORK ACTIVITIES

Managing Food and Beverage Operations Activitiesassociated with Restaurant, Bar/Lounge, and other Food and Beverage Outlets

• Opensand closes restaurant, bar, or food and beverage outlet shifts.
• Supervisesoperations for all related areas in the absence of Director or Sr. Manager.
• Demonstratesself-confidence and enthusiasm.
• Utilizesthe Labor Management System to effectively schedule to business demands and fortracking of associate time and attendance.
• Adheresto and reinforces all standards, policies, and procedures (Core Deliverables,SOPs, LSOPs, etc.).
• Appliesand continually broadens knowledge of food and wine trends, and overall eventpresentation.
• Communicatesand executes departmental and hotel emergency procedures and monitors staff readinesswith regard to safety procedures.
• Ensuresall associates have proper supplies, equipment and uniforms.
• Ensurescompliance with all Bar/Lounge and restaurant policies, standards andprocedures.
• Implementsagreed upon beverage policy and procedures throughout the hotel.
• Maintainsfood handling, sanitation and cleanliness standards.
• Maintainsclean and pristine facilities and equipment.
• Maintainsstandards for bartender and cocktail service.
• Monitorsdepartmental inventories and assets including par levels and maintenance ofequipment.
• Monitorsand enforces compliance with all local, state and Federal beverage and liquorlaws.
• Performsall duties of restaurant associates and related departments as necessary.
• Reportsmalfunctions in department equipment.
• Trainsstaff on cash handling, credit policies and procedures, and liquor controlpolicies and procedures.
• Motivatesand encourages staff to solve guest and associate related concerns.
• Attendsand participates in all pertinent meetings (e.g., Daily Stand Up, Staff,Forecast, Department and Intradepartmental).
• Handlesassociate questions and concerns.
• Understandsbeverage control including days on hand, perpetual inventory, bar pars, portioncontrol, costs controls, beverage potentials, mix of sales analysis forbeverage, issue & returns, food standards, and period end inventory.
• Comprehendsbudgets, operating statements, and payroll progress reports as needed to assistin financial management of the department.

Leading Food and Beverage Operations Teams in Day toDay Activities, Holding Teams to High Work Standards, and Modeling ThoseStandards

• Utilizesinterpersonal and communication skills to lead, influence, and encourageothers; advocates sound financial/business decision making; demonstrateshonesty/integrity; leads by example.
• Createsand nurtures a hotel environment that emphasizes motivation, empowerment,teamwork, continuous improvement and a passion for providing service.
• Participatesin department meetings by communicating a clear and consistent messageregarding the departmental goals to produce desired results.
• Providesa learning atmosphere with a focus on continuous improvement.
• Providesexcellent customer service to all associates.
• Providesproactive coaching and counseling to team members.
• Providesfeedback to associates based on observation of service behaviors.
• Developsspecific goals and plans to prioritize, organize, and accomplish your work.
• Respondsquickly and proactively to associate's concerns.
• Participatesin the management of department's controllable expenses to achieve or exceedbudgeted goals.
• Ensuresand maintains the productivity level of associates.
• Demonstratesknowledge of the brand-specific service culture.

Managing Profitability

• Managesto achieve or exceed budgeted goals.
• Responsiblefor daily and cumulative financial performance.
• Comprehendsbudgets, operating statements and payroll progress reports as needed to assistin the financial management of department.
• Schedulesservice staff to forecast and service standards, while maximizing profits.
• Assiststeam in developing lasting relationships with groups to retain business andincrease growth.
• Usesbeverage records to control liquor costs and manage the beverage perpetualinventory.

Managing Day-to-Day Event Operations associated withBanquets, Event Services and Event Technology on an as needed basis

• Ensuresmeeting and event rooms/space are set according to event documentation (BanquetEvent Orders, resumes, etc.) and customer requirements.
• Maintainsattendance log for Banquet and Event Services associates.
• Maintainsand enforces established sanitation levels.
• Actsas a liaison between Banquets, Event Planning, Event Delivery teams and thegroup contact throughout the event.
• Attendspre- and post-convention meetings as needed to understand group needs
• Attendspre-event meetings as needed to understand group needs.
• Communicatescritical information to Banquet and Event Services Teams and any issuesregarding food quality and service levels to Chef and Restaurant Manager.
• Participantsin monthly department meetings with the Banquet captains and associates.
• Delegatestasks to ensure room sets are "on time" and meet Event Management Standards.
• Ensuresassociate awareness of the event phase portion of the Event Satisfaction Surveyand Guest Satisfaction Scores.
• Ensurescandy rotation on all meeting room sets (if applicable).
• EnsuresRed Coat program is in place in accordance with Catering Event Service minimumstandard.
• Establishesconsistent standards for regular meeting room sets and VIP meeting room sets.
• Conductsroutine maintenance to ensure a quality meeting facility and function roominspections prior to each function to ensure the room is set according tospecifications.
• Adheresto and reinforces all standards, policies, and procedures (Core Deliverables,SOPs, LSOPs, etc.).
• Usesbanquet beverage tools to guide banquet beverage supervisor in controllingliquor costs, managing the banquet beverage perpetual inventory andrequisitioning liquor.
• Assistswith the Event Technology/Audio Visual team when necessary in order to ensurecustomer satisfaction.
• Workswith Event Planning team to ensure flawless delivery of events.
• Assistsin maintaining the inventory of meeting and event rooms/space amenities (e.g.,pads, pens, candy, water service) and other controllable supplies.

Providing Exceptional Customer Service

• Respondsquickly and proactively to customer concerns.
• Interactswith customers to obtain feedback on product quality and service levels.
• Setsa positive example for customer relations.
• Strivesto improve service performance.
• Supervisesstaffing levels to ensure that customer service, operational needs andfinancial objectives are met.
• Assistsin the review of comment cards and guest satisfaction results with associates.
• Displaysleadership in guest hospitality, exemplifies excellent customer service andcreates a positive atmosphere for guest relations.
• Managesservice delivery in outlets to ensure excellent service from point of entry todeparture (e.g., greeting from hostess, speed of order taking and food andbeverage delivery, fulfillment of special requests, collection of payment &invitation to return).

Assisting in Human Resource Activities

• Identifiesthe developmental needs of others and coaches, mentors, or otherwise helpsothers to improve their knowledge or skills.
• Assistsas needed in the interviewing and hiring of associate team members with theappropriate skills.
• Assistsmore senior managers in establishing guidelines so associates understand jobexpectations and parameters.
• Participatesin an ongoing associate recognition program.
• Supportstraining when appropriate.
• Communicatesand executes departmental and hotel emergency procedures and ensures staff aretrained in safety procedures.
• Observesservice behaviors of associates and provides feedback to individuals.
• Reviewscomment cards and guest satisfaction results with associates.
• Schedulesassociates to ensure shift coverage and meet business demands and productivitygoals.
• Supportsa departmental orientation program for associates to receive the appropriatenew hire training to successfully perform their job.
• Ensureshotel policies are applied fairly and consistently, disciplinary procedures anddocumentation are completed according to Standard and Local OperatingProcedures (SOPs and LSOPs) and support the Peer Review Process.

Additional Responsibilities as Assigned

• Complieswith all corporate accounting procedures.
• Performsadditional duties, departmental and/or total hotel related, as assigned andrequested.
• Analyzesinformation and evaluating results to choose the best solution and solveproblems.
• Ensureseffective departmental communication and information systems through logs,department meetings and hotel meetings.
• Travelrequired, approximately, 95%

CANDIDATEPROFILE

Educationand Experience

• Highschool diploma or GED; 4 years experience in the Food and Beverage,Culinary or related professional area.
• 2-year degree from an accredited university in FoodService Management, Hotel and Restaurant Management, Hospitality, BusinessAdministration, or related major;2 years experience in the food and beverage, culinary or relatedprofessional area

Technical Knowledge and SkillsDemonstrated on the Job (preferredbut not required upon entry)

• MICROS
• Runninga shift, scheduling, Problem Solving (Guest complaints; scheduling, financialand logistics), Managing day to day operational performance, Hospitality Skills

Certifications Earned on the Job (preferred but not required uponentry)

• FoodSafety Certification
• Required One of the following: NationalRegistry of Food Service Professionals, ServSafe, Prometric, CRFA-NFSTP (Canadaonly)
• TIPS
• BarArts
• BeverageCertification

ManagementCompetencies

Leadership

• Professional Demeanor- Exhibiting behavioral styles that convey confidence and command respect fromothers; making a good first impression and representing Marriott in alignmentwith its values.
• Problem Solving andDecision Making - Identifying and understanding issues, problems,and opportunities; obtaining and comparing information from different sourcesto draw conclusions, develop and evaluate alternatives and solutions, solveproblems, and choose a course of action.
• Adaptability- Maintaining performance level under pressure or when experiencing changes orchallenges in the workplace.

Managing Execution

• Driving for Results -Setting high standards of performance for self and/or others; assumingresponsibility for work objectives; initiating, focusing, and monitoring theefforts of self and/or others toward the accomplishment goals; proactivelytaking action and going beyond what is required
• Building and Contributingto Teams - Leading and participating as a member of ateam to move toward the completion of common goals while fostering cohesion andcollaboration among team members.

Building Relationships

• Coworker Relationships- Interacting with others in a way that builds openness, trust, and confidencein the pursuit of organizational goals and lasting relationships.
• Customer Relationships- Developing and sustaining relationships based on an understanding of customerneeds and actions consistent with Marriott's Spirit to Serve.
• Fostering Inclusion- Supporting associates with diverse styles, abilities, motivations, and/orcultural perspectives; leveraging personal differences to achieve objectives;and promoting a work environment where all associates are given the opportunityto contribute to their full potential.

Generating Talent and Organizational Capability

• Talent Management- Providing guidance and feedback to help individuals develop and strengthenskills and abilities needed to accomplish work objectives.

REQUIRED:

• 100% travel
• Minimum of three years of progressivelyresponsible work experience.
• Must have excellentcommunication skills, both written and verbal.
• Multi-brand experiencepreferred

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.