AsstDir-Food & Beverage /フード＆ビバレッジ アシスタントダイレクター（コートヤード・バイ・マリオット沖縄リゾート）

JOB SUMMARY

Assists in leading the property’s food and beverage/culinary operation,
including 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, focuses
on growing revenues and maximizes the financial performance of the department.
Delivers 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 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.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy
and Goals

• Works with direct reports to develop and implement
promotions, food and wine pairings, menu items and presentations.

•
Develops a food and beverage operating strategy that is aligned with the brand’s
business strategy and leads its execution.

• Ensures integration
of departmental goals in game plans.

Leading Food
and Beverage Teams

• Ensures that regular, on-going
communication occurs in all areas of food and beverage (e.g., pre-meal
briefings, staff meetings, culinary team).

• Works with direct reports
to review business in house and potential business in surrounding area
and troubleshoot potential challenges/conflicts.

• Ensures that regular,
on-going communication occurs in all areas of food and beverage (e.g., pre-meal
briefings and staff meetings).

• Reviews staffing levels to ensure
that guest service and operational needs are met.

• Sets expectations
and holds food and beverage leadership team accountable for demonstrating
desired service behaviors.

• Provides feedback to employees based
on observation of service behaviors.

• Utilizes employee feedback and
an “open door” policy to identify and address employee problems or concerns in
a timely manner.

• Communicates critical information gained from pre-
and post-convention meetings to areas of responsibility.

• Estimate food,
liquor, wine, and other beverage consumption in order to anticipate amounts
to be purchased or requisitioned.

• Order and purchase equipment
and supplies.

Maximizing Food and Beverage
Revenue

• Reviews financial reports and statements to determine
how Food and Beverage is performing against budget.

• Ensures cash
control and liquor control policies are in place in food & beverage areas
and followed by all related employees.

• Encourages calculated
risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates
an atmosphere in all food and beverage areas that meets or exceeds guest
expectations.

• Reviews comment cards, guest satisfaction results
and other data to identify areas of improvement.

• Strives to improve
service performance.

Managing and Conducting Human
Resource Activities

• Ensures property policies are administered
fairly and consistently, disciplinary procedures and documentation are completed
according to Standard and Local Operating Procedures (SOPs and LSOPs)
and supports the Peer Review Process.

• Conducts annual performance
appraisals with direct reports according to Standard Operating Procedures.

• Communicates and executes departmental and property emergency
procedures.

• Hires food & beverage leadership team members
who demonstrate strong functional expertise, creativity and entrepreneurial
leadership to meet the business needs of the operation.

• Ensures new
hires participate in the department’s orientation program and receive
the appropriate new hire training to successfully perform their job.

•
Sets goals and expectations for direct reports using the performance review
process and holds staff accountable for successful performance.

•
Establishes guidelines so employees understand expectations and parameters.

• Ensures employees receive on-going training to understand guest
expectations.