Franchised Director of Food and Beverage - Full-time / Part-time

Additional Information: This hotel is owned and operated by an independent franchisee, Spire Hospitality. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Job Description

Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment. 
• Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Participate in Manager on Duty coverage program requiring weekend stay-over, constant monitoring throughout hotel and troubleshooting problems.
• Operate word processing program in computer.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Perform other related duties as assigned.

Related Functions:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Considerable skill in complex mathematical calculations without error.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Ability to access and accurately input information using a moderately complex computer system.

Education:  

• Culinary, sales and service background required. College degree in related field preferred.

Licenses or certificates:

• As mandated by applicable governmental authorities.

Training and Experience:

• Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required.

This company is an equal opportunity employer.

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