Director of Food & Beverage

Director of Food & Beverage

The Director of Food & Beverage provides strategic and operational leadership for the resort’s extensive Food & Beverage operation, overseeing restaurants, bars and lounges, in-room dining, banquets, catering, and meetings and events. The role leads a diverse team and is accountable for delivering exceptional luxury dining experiences while driving more than $60 million in annual revenue, strengthening profitability, and ensuring consistent execution of The Ritz-Carlton service standards, AAA requirements, and Forbes Travel Guide expectations.

The ideal candidate must have experience in the following:

•    Minimum of 3 years’ experience as an Assistant Director of Food and Beverage or Director of Outlets/Restaurants in a luxury F & B operation
•    Degree in hospitality management or equivalent hospitality training
•    Experience in managing a large and diverse workforce
•    Providing strategic leadership across all Food & Beverage operations.
•    Driving revenue growth, profitability, forecasting, labor productivity, and cost management.
•    Leading, developing, and engaging a large and diverse team of Ladies and Gentlemen.
•    Ensuring exceptional guest experiences and consistent luxury service delivery.
•    Partnering closely with Culinary leadership on product quality, innovation, menu creation, and operational execution.
•    Maintaining rigorous AAA, Forbes Travel Guide, brand, quality, and audit standards.
•    Developing and executing strategies that strengthen guest engagement and deliver a strong return on investment to ownership.
•    Charismatic Team Leader. Open, flexible, energetic, focused
•    Organized, structured and process orientated, financial acumen required
Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

Skills and Knowledge

• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Management of Financial Resources – Determining how money will be spent to get the work done, and accounting for these expenditures.

• Administration and Management – Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

https://careers.marriott.com/director-of-food-beverage/job/P1-7649423-0