Complex Director Of F&B, Culinary & Recreation
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Job Summary
JOB SUMMARY
Functions as the strategic business leader of the propertys food and beverage culinary and recreational operations including Restaurants/Bars Room Service Banquets/Catering and leisure or recreational offerings where applicable. The position oversees the development and implementation of departmental strategies and ensures execution of the brand service strategy and key brand initiatives.
The role ensures that the food and beverage culinary and recreational operations meet the brands target customer needs delivering high-quality dining experiences innovative culinary concepts and engaging leisure and recreational activities that enhance the overall guest experience.
Additionally the position is responsible for maintaining high levels of employee satisfaction while focusing on growing revenues optimizing guest engagement and maximizing the financial performance of all areas under responsibility. This includes the integration of recreational and lifestyle experiences that complement culinary offerings and contribute to a well-rounded hospitality environment.
Develops and implements property-wide strategies that deliver exceptional products and services across dining and recreational platforms meeting or exceeding the expectations of the brands target customers and employees while ensuring sustainable return on investment.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 6 years experience in the food and beverage culinary event management 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; 4 years experience in the food and beverage culinary event management or related professional area.
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.
Applied Business Knowledge - Understanding market dynamics enterprise level objectives and important aspects of the companys business to accurately diagnose strengths and weaknesses anticipate opportunities and risks identify issues and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
Management of Material Resources - Obtaining and seeing to the appropriate use of equipment facilities and materials needed to do certain work.
CORE WORK ACTIVITIES
Sets expectations and holds food and beverage culinary and recreational leadership teams accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine how Food & Beverage culinary and recreational operations are performing against budget.
Makes recommendations for CAPEX funding related to food and beverage equipment culinary enhancements and recreational facilities or upgrades in alignment with brand strategy.
Works with leadership teams to identify areas of concern across dining culinary innovation and recreational offerings and develops strategies to improve overall financial performance.
Establishes challenging realistic and attainable goals to guide operational and service performance across all areas.
Continuously strives to improve service quality guest engagement and recreational experiences.
Developing and Maintaining BudgetsDevelops and manages the Food & Beverage culinary and recreational budgets.
Monitors actual and projected sales across dining and recreational outlets to ensure revenue goals are met or exceeded.
Ensures cash control liquor control and operational policies are implemented and followed across all outlets and recreational areas.
Focuses on maintaining profit margins while enhancing guest experiences across culinary and recreational services.
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
Required Experience:
Director
About Company
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savou ... View more
