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Dir. Of Food & Beverage
Company | Marriott |
Address | Area DKI Jakarta, Indonesia |
Employment type | FULL_TIME |
Salary | |
Expires | 2023-07-23 |
Posted at | 10 months ago |
Job Number 23112871
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
- 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.
- Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
- 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.
- 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.
- 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 Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Strives to improve service performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- 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 improve the department’s financial performance.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- 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.
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- 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.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
- Provides services that are above and beyond for customer satisfaction and retention.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
- 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 identify areas of improvement.
- Empowers employees to provide excellent guest service.
- 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.
- Coaches team by providing specific feedback to improve performance.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
- Ensures employees are treated fairly and equitably.
- Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Order and purchase equipment and supplies.
- Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
- 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.
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