Food & Beverage Director

Description

Key Responsibilities:

• Leadership: Lead, mentor, and develop a diverse team of culinary and service professionals. Foster a positive and collaborative work environment.
• Operations Management: Oversee daily operations of all food and beverage outlets, including the restaurant, bar, room service, and event catering. Ensure smooth and efficient service at all times.
• Quality Control: Maintain the highest standards of food quality, presentation, and safety. Implement and monitor food safety and sanitation protocols.
• Financial Management: Develop and manage budgets, control costs, and optimize revenue. Analyze financial performance and implement strategies for improvement.
• Guest Experience: Enhance guest satisfaction by consistently delivering exceptional dining experiences. Handle guest feedback and resolve issues promptly.
• Menu Development: Collaborate with the culinary team to create innovative and diverse menus that cater to our guests’ preferences and dietary needs.
• Vendor Relations: Establish and maintain relationships with suppliers and vendors. Negotiate contracts and ensure timely delivery of quality products.
• Compliance: Ensure compliance with all local, state, and federal regulations, as well as Marriott’s brand standards and policies.

Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
• Minimum of 5 years of experience in food and beverage management, preferably in a hotel setting.
• Proven leadership skills with the ability to inspire and motivate a team.
• Strong financial acumen and experience managing budgets and controlling costs.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Passion for food, beverage, and delivering exceptional guest experiences.

Benefits:

• Competitive salary and performance-based bonuses
• Comprehensive health, dental, and vision insurance
• 401(k) with company match
• Employee discounts on Marriott hotels and dining
• Professional development and career growth opportunities

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)