Assistant Director Of Food And Beverage

JOB SUMMARY
The ideal candidate will have a strong background in bar, lounge and beverage operations, proven leadership abilities, and a commitment to operational excellence and personalized guest service. Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Responsible for the overall day-to-day beverage operations across the hotel’s restaurants, bars, lounge and In-Room dining, ensuring consistently high standards of service, product quality and guest experience.
Leads and supports the bars and beverage team in delivering operational excellence, with accountability for beverage revenue, profitability, inventory management and cost controls. Drives beverage promotions, menu development and outlet activations in partnership with the Food & Beverage leadership team, while identifying opportunities to enhance guest engagement and maximize commercial performance.
Oversees liquor inventory, purchasing, stock controls and compliance with all applicable licensing and legal requirements, ensuring these are managed professionally and consistently.
Identifies team capability and development needs and implements structured training plans to strengthen beverage knowledge, service skills, product expertise and commercial awareness. Builds a high-performing and engaged team culture focused on both guest and employee satisfaction.
Ensure beverage operations are delivered within the approved operating budget while continuously seeking opportunities to improve efficiency, profitability and the overall guest experience.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
OR
• 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.
CORE WORK ACTIVITIES
Developing and Executing Food and Beverage Strategy and Goals
• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Ensures integration of departmental goals in game plans.
Leading Food and Beverage Teams
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Provides feedback to employees based on observation of service behaviors.
• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.
• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.
Maximizing Food and Beverage Revenue
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.
Ensuring Exceptional Customer Service
• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Strives to improve service performance.
Managing and Conducting Human Resource Activities
• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
• Communicates and executes departmental and property emergency procedures.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Establishes guidelines so employees understand expectations and parameters.
• Ensures employees receive on-going training to understand guest expectations.
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.

Skills
Inventory Management, Documentation