Assistant Director of Food and Beverage

Be part of our award winning team at one of Europe’s most iconic and prestigious five star hotels

Opened in 1929 and frequented by royalty and celebrities, historic Grosvenor House offers a world class experience for guests and associates alike.

JOB SUMMARY

Supports the Director of Food and Beverage, (F&B) and F&B department heads to oversee the day-to-day operation. Areas of responsibility include The Park Room, The Red Bar and Beverage outlets and operations, including Banqueting and Bourbon Bar.

The Assistant Director of F&B works with both the Director and direct reports to develop and implement F&B departmental strategies. The position oversees and ensures that the F&B operations meet the brand’s standards and ensures both guest and associate satisfaction, focusing on growing revenues and maximizes the financial performance of the department.

CANDIDATE PROFILE 

Experience/Education:

• Experiencing leading multiple F&B operations.
• Experience working in luxury hotel operations preferred.

Skills and Knowledge:

• Strong communication skills (verbal, listening, writing)
• Technical understanding of Food and Beverage operations and product knowledge.
• Personable and people orientated demeanor.
• Highly organized and efficient approach required.
• Analytical skills- Experience evaluating business trends and developing proactive strategies.
• Change management – ability to support, manage and initiate change.
• Creative and innovative problem solving and decision-making skills.
• Self-motivated with the ability to act without relying on guidance from others.
• Talent management, the ability to build a competent and motivated team.
• Effective coaching, negotiation and influencing skills.
• Ability to multi-task and handle stress.
• Conflict management skills.
• Adaptability, and flexibility.
• Maintain a high level of Integrity.
• Strong business acumen and focus on results.
• Strong leadership skills.

CORE WORK ACTIVITIES

Maintaining Food and Beverage Goals:

• Supports Director of F&B to implement operating strategy that is aligned with the brand’s business strategy,
• Supports with communicating expectations and holds outlet leaders accountable.
• Reviews financial reports and statements to determine how F&B is performing against budget, develops action plans as necessary.
• Works with F&B leadership teams to determine areas of concern and develops strategies to improve the department’s financial performance.
• Identifies key drivers of business success and keeps team focused to achieve results; ensures integration of departmental goals.
• Researches and analyzes new products. Introducing ideas to leadership team to enable property to remain competitive and relevant.
• Stays aware of market trends and introduces new F&B products to meet or exceed customer expectations, generate increased revenue, and ensure a competitive position in the market.

Financial Results:

• Ensure outlets meet F&B budget.
• Monitors the outlet’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 F&B areas and are followed by all related employees.
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.
• 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.
• Works with department leaders to review staffing levels to ensure that guest service and operational needs are met but payroll targets are maintained, seeking opportunities to flex.

Leading Food and Beverage Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• 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.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-service briefings, staff meetings). Continually communicate a clear and consistent message regarding departmental goals to produce desired results.
• Establishes and maintains open, collaborative relationships with direct reports and entire F&B team. Ensures direct reports do the same for their team.
• https://careers.marriott.com/assistant-director-of-food-and-beverage-jw-marriott-grosvenor-house/job/30A375FE70DEF1F947BF13052B91FB7D