Director of Restaurants and Bars📣 إعلان

About the Role

Marriott International is seeking a Director of Restaurants and Bars to manage all restaurant operations and staff on a daily basis. This full-time role encompasses responsibility for Restaurants, Bars, and Room Service. As a department head, the Director collaborates with the food and beverage and culinary management teams and employees to ensure successful execution of all restaurant operations, aiming to enhance guest and employee satisfaction while maximizing financial performance.

Key Responsibilities

• Oversee daily restaurant, bar/lounge, and room service operations, ensuring adherence to service and sanitation standards.
• Facilitate pre-meal briefings with the Chef and Restaurant Managers to educate staff on menu items, ingredients, and preparation methods.
• Manage the booking and service for restaurant parties, special events, and room service hospitality suites.
• Ensure compliance with all food & beverage policies, standards, procedures, and applicable liquor laws through training, supervision, and hands-on management.
• Maintain cash control and liquor control procedures for all restaurant, bar/lounge, and room service employees.
• Inform and update executives, peers, and subordinates on relevant information in a timely manner.

Leadership and Team Development

• Establish challenging, realistic, and obtainable goals to guide operation and performance, striving to achieve and exceed targets.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust, respect, and cooperation.
• Act as a role model for appropriate behaviors and guest service, setting an example of excellent customer service and creating a positive atmosphere.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Provide guidance and direction to subordinates, setting performance standards and monitoring progress.
• Administer the performance appraisal process for direct report managers and communicate performance expectations.
• Interview and hire management and hourly employees with the appropriate skills to meet operational needs.

Financial Management and Operational Planning

• Manage the department's controllable expenses to achieve or exceed budgeted goals.
• Understand the impact of the department's operation on overall property financial goals.
• Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing or requisition needs.
• Order and purchase necessary equipment and supplies.
• Develop means to improve profit, including estimating cost and benefit and exploring new business opportunities.

Guest Experience and Service Excellence

• Provide services that exceed expectations for customer satisfaction and retention.
• Improve service by communicating guest needs, providing guidance, feedback, and individual coaching to staff.
• Interact with guests informally during meals or upon departure to obtain feedback on product quality, service levels, and overall satisfaction.
• Respond effectively to guest problems and handle complaints, reviewing feedback with employees to develop corrective actions.
• Empower employees to deliver excellent customer service and incorporate guest satisfaction into departmental meetings for continuous improvement.

Qualifications and Experience

Candidates should meet one of the following profiles:

• A high school diploma or GED with 6 years of experience in food and beverage, culinary, event management, or a related professional area.
• A 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, with 4 years of experience in food and beverage, culinary, event management, or a related professional area.