Director of B+F

JOB SUMMARY

The W Rome, a hotel belonging to Marriott International is currently recruiting for a Director of Beverage & Food.
Reporting to the General Manager, the role manages all restaurant operations and staff on a daily basis.  Areas of responsibility include Restaurants/Bars and Room Service.  As a department head, 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.

About us 
W Rome redefines the luxury hotel scene of the Eternal City through its informal yet impeccable Whatever/Whenever service and trademark high energy. It is the perfect match for the duality of the Italian, between reverence for tradition and defiance of expectations, a magnetic social hub shedding light on the future of the Eternal City.

What we offer
•    Join the dream team of the first W Hotel in Italy
•    Professional career progression at international level in Marriott International
•    Learning and development opportunities online, on the job and in class
•    Discounts on hotel rooms, gift shop items, food and beverage
•    Disruptive management & motivated and engaging Talents
•    Charity events, Wellbeing activities through the TakeCare program
•    Canteen service

CORE WORK ACTIVITIES

Managing Day-to-Day Operations
•    Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
•    Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
•    Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
•    Order and purchase equipment and supplies.
•    Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.

Developing and Maintaining Budgets
•    Manages department's controllable expenses to achieve or exceed budgeted goals.
•    Understands the impact of department's operation on the overall property financial goals.

Leading Food and Beverage Team
•    Establishes challenging, realistic and obtainable goals to guide operation and performance.
•    Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
•    Encourages and builds mutual trust, respect, and cooperation among team members.
•    Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
•    Serves as a role model to demonstrate appropriate behaviors.
•    Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
•    Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
•    Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
•    Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
•    Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.
•    Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
•    Ensures compliance with food handling and sanitation standards.
•    Ensures staff understands all applicable liquor laws.
•    Establishes guidelines for customer service so employees understand expectations and parameters.
•    Strives to improve service performance.

Ensuring Exceptional Customer Service
•    Provides services that are above and beyond for customer satisfaction and retention.
•    Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
•    Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
•    Empowers employees to provide excellent customer service.
•    Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
•    Interacts with guests to obtain feedback on product quality and service levels.
•    Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
•    Responds effectively to guest problems and handles complaints.
•    Reviews guest satisfaction feedback with employees to develop appropriate corrective action.

Managing and Conducting Human Resources Activities
•    Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
•    Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
•    Administers the performance appraisal process for direct report managers.
•    Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
•    Ensures employees are treated fairly and equitably.
•    Ensures property policies are administered fairly and consistently.
•    Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
•    Observes service behaviors of employees and provides feedback to individuals and or managers.

Additional Responsibilities
•    Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
•    Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
•    Analyzes information and evaluating results to choose the best solution and solve problems.

MANAGEMENT COMPETENCIES

Leadership
•    Adaptability – Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment.  
•    Communication - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.
•    Problem Solving and Decision Making - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions.
•    Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution
•    Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
•    Driving for Results - Focuses and guides others in accomplishing work objectives.
•    Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed.

Building Relationships
•    Coworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals.
•    Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
•    Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability
•    Organizational Capability - Evaluates and adapts the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit.
•    Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives

Learning and Applying Professional Expertise
•    Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
•    Business Acumen - Understands and utilizes business information (e.g., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges.
•    Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges.
o    Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
o    Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
o    Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
o    Bar - Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
o    Restaurant/Event Room Operations - Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, breakdown of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high-quality dining environment (music, lighting, temperature), as well as opening and closing.
o    Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
o    Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
Basic Competencies - Fundamental competencies required for accomplishing basic work activities
o    Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
o    Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
o    Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
o    Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
o    Writing - Communicates effectively in writing as appropriate for the needs of the audience.

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.
•    Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
•    Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
•    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 company’s 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.

CANDIDATE PROFILE  

Education and Experience
•    High school diploma or GED; 8 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; 6 years' experience in the food and beverage, culinary, event management, or related professional area

Explore our very big world

As a world-class leader in the travel industry, there’s no better place than Marriott International to make your mark. Joining us, you’ll get to entertain and meet people from all over the world as you build your experience. You’ll find a place where your personality and ideas are appreciated just as much as the work you do. Moreover, you’ll grow through opportunities to explore the business, opening yourself to various career options. If you have the natural ability to communicate and enjoy working with others, we welcome you to join our global family.

You’re welcomed here

Our highest priority is making you feel as welcome as our guests. We want you to know you’re important to us and that you’ll make an impact in your role, and for that, you’ll be appreciated and valued.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.