Director of B&F

Visit the W Verbier here : https://alpicapture.com/vrtour/wverbier/home/

As a B&F Director you will be reporting directly to the General Manager and will play a vital role in the success of the success of the B&F operation.

Your are the heart inside the brand – you bring it to life.

• Maintain high visibility during service hours and occupancy in order to ensure smooth running of operations, promote good public relations, take corrective actions and work with the individual outlet Talent Coaches concerning food and beverage quality, service, cleanliness, merchandizing and promotions.

 • Lead, develop, and manage B&F talent to ensure efficient departmental operations. Conduct interviews, select, train, supervise, counsel, and, when necessary, conduct disciplinary action.

Organize and facilitate departmental meetings (What’s up meeting, Snow Point) and monthly training sessions to enhance employee engagement, productivity, guest satisfaction, and overall profitability. Schedule and guide talent coaches in their assignments, support hotel activities through effective planning and organization, and maintain clear communication channels to foster a motivated and high-performing team.

• Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties.   Maintain communication with all departments to ensure customer service needs are met.  Develop, implement, and change menu items on an as-needed basis.

• Inspect the areas to ensure the food & beverage quality and service are according to standards (BSA & LQA) and to ensure the physical facilities and equipments are well kept and that all health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency. Maintain clear communication channels within respective team to enhance talent satisfaction and productivity.

• Develop and implement strategies to reduce costs and increase profitability. Manage and control inventory to maintain optimal stock levels, ensuring the availability of all materials and supplies. Monitor the use of food, beverage, equipment, and service tools to guarantee proper, safe, and efficient utilization. Forecast covers and revenue while controlling payroll and other relevant costs, minimizing waste and loss to achieve or exceed outlet budgeted profitability. Continuously evaluate the cost-effectiveness of all operational activities to maximize efficiency and performance.

• Develop, implement and continually review the policies, procedures, practices and standards and control to ensure they are consistently applied.  To ensure that the monthly forecasted food and beverage cost is achieved. To strictly adhere to the established operating expenses and ensure that all costs are controlled. Maintain established inventory by ordering all liquor and supplies in accordance with business needs.

https://careers.marriott.com/director-of-b-f-long-term-w-verbier/job/CFBFB1F44A431A1D5F4977CE6E138AC5