Director of Beverage

JOB SUMMARY

Manages all beverage operations and staff on a daily basis. Areas of responsibility include beverage service in the Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all beverage 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; 4 years experience in the food and beverage, culinary, 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; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Managing Beverage Operations and Driving Revenue

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures staff understands local, state and Federal liquor laws.

• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.

• Implements new concepts and promotions for the restaurant outlets and bar/Lounge.

• Benchmarks the competition and is aware of competitive promotions and strategies.

• Ensures all employees understand and comply with loss prevention policies to prevent accidents and control costs.

• Participates in the development of department’s capital expenditure goals and manages projects as needed.

Leading Food and Beverage Teamhttps://careers.marriott.com/director-of-beverage/job/FFD795E9DE584856803EF6EC729E383B