What are the responsibilities and job description for the Food and Beverage Director position at Marriott Hotel - Huntsville?
Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Director of Food & Beverage!
The Food & Beverage Director is responsible for leading the food and beverage service staff in facilities to include the Restaurants, Lounges/Bars, Banquets. Responsible for ensuring the highest level of guest service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Director of Food & Beverage!
The Food & Beverage Director is responsible for leading the food and beverage service staff in facilities to include the Restaurants, Lounges/Bars, Banquets. Responsible for ensuring the highest level of guest service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.
BENEFITS:
- Competitive Salary!
- Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
- 401k with employer MATCH!
- Paid PTO!
- Uniforms Provided for most positions!
- Team Member Hotel Discount Program!
ESSENTIAL FUNCTIONS:
- Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all guests
- Manages dining rooms, lounges, bars and Catering events, to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
- Confirms that all service staff are in proper uniform and adhere to the Company’s appearance standards
- Hires, manages and trains staff in all technical and non-technical aspects of their roles
- Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
- Communicates with service and kitchen staff regarding reservations and/or special events
- Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
- Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Company’s policies and applicable laws
- Make rounds of all food and beverage outlets to ensure member/guest needs are met
- Responsible for employee relation issues and reviews incidents with General Manager and Human Resources Manager
- Completes and administers employee performance appraisals
- Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
- Opens and closes dining room(s) and bar on a regular basis.
- Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
- Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
- Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
- Ensure staff is trained and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
- Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
- Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
- Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested
- Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
- Ability to uphold The Company and Brand standards, policies and procedures and hold all staff members accountable for same.
- Attend all meetings as required.
- Ensure that In-Room Dining service and tray removal times are within the established guidelines.
- Ensure that a step of service is stressed at every pre-shift meeting.
- Ensure that the reservation system is functioning for maximum efficiency.
- Any other duties as required by the General Manager or Corporate Director of Food and Beverage to assist in the direction of the department.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
- Ability to apply commonsense understanding to carry out instructions given.
- Must have strong leadership skills, interpersonal skills, excellent English language verbal and written communication skills, listening skills, follow up and follow through ability, basic math skills, strong organization skills, ability to multi-task, team builder, proven track record of increasing experience and responsibility.
PHYSICAL DEMANDS:
- While performing the duties of this job, the employee will be required to stand for long periods of time on hard surface; using arms, hands and legs repetitively; handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl
- The employee is frequently required to walk, balance, talk, hear and smell
- Must be able to work with cleaning chemicals, warm temperature and able to work with all food products
- Must regularly be able to carry and balance up to 25 pounds without assistance
- Must be capable of effectively using close vision, distance vision, color vision and sense of smell
- Able to operate in mentally and physically stressful situations
QUALIFICATION STANDARDS:
- Required to have current food handler’s card and alcohol service certifications as required by federal/state/local laws.
- Minimum (3) three years’ management experience in the hospitality industry in food and beverage where the experience is heavily guest-focused preferred.
- High School education is required.
- Some college education preferred
EEO Employer
