Director Food

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar Marriott International, Inc Full time

Job Number

Job Category Food and Beverage & Culinary

Location JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

JOB SUMMARY
Responsible for food and beverage daily operations, including Culinary, 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.


CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
OR

  • 2year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

  • Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
  • Supervises daily food and beverage shift operation and ensures compliance with all policies, standards and procedures.
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Develops and oversees an order and purchase strategy for equipment and supplies.
  • Supervises an effective monthly selfinspection program.

Developing and Maintaining Food and Beverage/Culinary Goals

  • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
  • Reviews financial reports and statements to determine how food and beverage is performing against budget.
  • Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.
  • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
  • Establishes challenging, realistic and obtainable goals to guide operation and performance.

Developing and Maintaining Budgets

  • Develops and manages food and beverage budget.
  • Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
  • Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

  • 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 opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.
  • Ensures that regular, ongoing communication occurs in all areas of food and beverage (e.g., premeal briefings, staff meetings, culinary team).
  • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

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.
  • Reviews findings from comment cards and guest satisfaction results with food and beverage team and ensures appropriate corrective

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