Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.
Food & Beverage Manager – Marriott Stamford Hotel & Spa
JOB SUMMARY
Functions as the leader of the property’s food and beverage operation, including Restaurant/Bar, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental operating plan and service standards. The position ensures the food and beverage operation meets the brand’s target customer needs, ensures associate satisfaction, and focuses on growing revenues and maximizing the financial performance of the operation.
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.
- Effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
- Hires food & beverage team members who demonstrate strong 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 associates are treated fairly and equitably.
Developing and Maintaining Food and Beverage Goals
- Sets expectations and holds food and beverage team accountable for demonstrating desired service behaviors.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Works with food and beverage team to determine areas of concern and develops strategies to improve the department’s financial performance.
- 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.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or associate satisfaction.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings).
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage 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.
- 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.
- High school diploma or GED; 6 years experience as Manager in the food and beverage, event management, or related professional area.
- 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.
- Administration and Management - Knowledge of Food & Beverage business planning and operational experience. Hands on experience in operating minimum of 2 restaurants and a bar operation in a 4 to 5 star brand hotels.
