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Functions as the strategic business leader of the property’s food and beverage/culinary operation, such as 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 centres on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that hand over 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.
• High school diploma or GED; 6 years exposure to 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 track record in the food and beverage, culinary, event management, or related professional area.
• Customer and Personal Service - Grasp of principles and processes for offering 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 - Know-how 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 Grasp - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate chances and risks, pinpoint issues, and shape 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.
• 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 undertaking against budget.
• Makes recommendations for CAPEX 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 enhance the department’s financial performance.
• Establishes challenging, realistic and obtainable goals to guide operation and performance.
• Strives to strengthen service performance.
• Develops and manages Food and Beverage budget.
• Monitors the department’s actual and projected sales to secure revenue goals are met or exceeded and prospects are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Concentrates on upholding profit margins without compromising guest or employee satisfaction.
• Utilizes interpersonal and communication abilities 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 such as performance goals, budget goals, team goals, etc.
• Serves as a job model to demonstrate appropriate behaviors.
• Develops means to upgrade profit, such as estimating cost and benefit, exploring new business openings, etc.
• Identifies prospects to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal 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.
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to enhance their know-how or abilities.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and guarantee a competitive position in the market.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, giving guidance, feedback, and individual coaching when needed.
• Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
• Reviews comment cards, guest satisfaction results and other data to spot areas of improvement.
• Empowers employees to deliver first-rate guest service.
• Estimates cost and benefit ratio, sustaining balance between profit and service satisfaction.
• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
• Provides guidance and direction to subordinates, among them setting performance standards and monitoring performance.
• Coaches and supports food & beverage leadership team to efficiently handle wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hires food & beverage leadership team members who demonstrate sound functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Brings issues to the attention of Human Resources as necessary.
• Ensures employees are treated fairly and equitably.
• Coaches team by offering specific feedback to strengthen performance.
• 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.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.
At Marriott International, we are dedicated to being an equal prospect employer, welcoming all and offering access to opening. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our 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, among them disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to providing exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
This Director of Food & Beverage vacancy is based in Bengaluru.
Eligibility typically includes the qualifications and experience outlined in the job description above, with around 0-5 Years years of relevant experience expected for this role.
The key responsibilities for this role are detailed in the Key Responsibilities section above, covering the core duties expected of a Director of Food & Beverage at Marriott India.
This role requires around 0-5 Years years of relevant experience, as specified in the job listing. Please refer to the Qualifications & Experience section above for full details.
Skills relevant to this position are outlined in the Qualifications & Experience section above. In general, strong communication, domain knowledge, and the ability to meet role-specific targets are valued across similar BFSI positions.
You can apply directly using the Apply Now button on this page, which will take you to Marriott India's application process for this role.