Assistant Director of Food and Beverage

Be part of our award winning team at one of Europe's most iconic and prestigious five star hotels

Opened in 1929 and frequented by royalty and celebrities, historic Grosvenor House offers a world class experience for guests and associates alike.

JOB SUMMARY

Supports the Director of Food and Beverage, (F&B) and F&B department heads to oversee the day-to-day operation. Areas of responsibility include The Park Room, The Red Bar and Beverage outlets and operations, including Banqueting and Bourbon Bar. 

The Assistant Director of F&B works with both the Director and direct reports to develop and implement F&B departmental strategies. The position oversees and ensures that the F&B operations meet the brand's standards and ensures both guest and associate satisfaction, focusing on growing revenues and maximizes the financial performance of the department. 

CANDIDATE PROFILE 

Experience/Education:

• Experiencing leading multiple F&B operations.
• Experience working in luxury hotel operations preferred.

Skills and Knowledge: 

• Strong communication skills (verbal, listening, writing)
• Technical understanding of Food and Beverage operations and product knowledge. 
• Personable and people orientated demeanor.
• Highly organized and efficient approach required. 
• Analytical skills- Experience evaluating business trends and developing proactive strategies.
• Change management – ability to support, manage and initiate change.
• Creative and innovative problem solving and decision-making skills.
• Self-motivated with the ability to act without relying on guidance from others.
• Talent management, the ability to build a competent and motivated team.
• Effective coaching, negotiation and influencing skills.
• Ability to multi-task and handle stress. 
• Conflict management skills.
• Adaptability, and flexibility.
• Maintain a high level of Integrity.
• Strong business acumen and focus on results.
• Strong leadership skills.

CORE WORK ACTIVITIES

Maintaining Food and Beverage Goals:

• Supports Director of F&B to implement operating strategy that is aligned with the brand's business strategy,
• Supports with communicating expectations and holds outlet leaders accountable. 
• Reviews financial reports and statements to determine how F&B is performing against budget, develops action plans as necessary. 
• Works with F&B leadership teams to determine areas of concern and develops strategies to improve the department's financial performance.
• Identifies key drivers of business success and keeps team focused to achieve results; ensures integration of departmental goals.
• Researches and analyzes new products. Introducing ideas to leadership team to enable property to remain competitive and relevant.
• Stays aware of market trends and introduces new F&B products to meet or exceed customer expectations, generate increased revenue, and ensure a competitive position in the market.

Financial Results:

• Ensure outlets meet F&B budget.
• Monitors the outlet'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 F&B areas and are followed by all related employees.
• Focuses on maintaining profit margins without compromising guest or employee satisfaction.
• 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.
• Works with department leaders to review staffing levels to ensure that guest service and operational needs are met but payroll targets are maintained, seeking opportunities to flex.

Leading Food and Beverage 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.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-service briefings, staff meetings). Continually communicate a clear and consistent message regarding departmental goals to produce desired results.
• Establishes and maintains open, collaborative relationships with direct reports and entire F&B 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.
• Understands and executes all brand food, beverage, and product specifications.
• Works with direct reports to develop promotions, food and wine pairings, menu items and presentations.
• Ensures compliance to law in relation to food hygiene and food safety and compliance to the weights and measures act. 
• Oversees compliance with all policies, standards, and procedures.
• Develops and oversees an order and purchase strategy for equipment and supplies.
• Regularly audits departments and checks standards and compliance. 

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 guest satisfaction results with F&B team and ensures appropriate corrective action is taken.
• Empowers employees to provide excellent guest service.
• Creates an atmosphere in all F&B areas that meets or exceeds guest expectations.

Managing and Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hires F&B team members who demonstrate strong functional expertise 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 welcomed to raise questions and/or concerns.
• Celebrates successes and publicly recognizes the contributions of team members; ensures associate recognition is taking place on all shifts.  Participates in an on-going associate recognition program.
• Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures employees are treated fairly and equitably.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. 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, including disability, veteran status, or other basis protected by applicable law.