Manages all restaurant and kitchen operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars, Room Service and Kitchen. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant and kitchen operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
CANDIDATE PROFILE
Education and Experience
• 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.
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Order and purchase equipment and supplies.
Developing and Maintaining Food and Beverage Goals
• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Develops business goals and creates appropriate development plans.
• Integrates objectives, opportunities and resources to achieve business goals.
https://careers.marriott.com/dir-restaurant-operations/job/95533A455655BD144A5BA94B321B9DD9
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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