Culinary Food & Beverage Manager II
Salary Range $72,500-$76,500 / year plus Bonus
This is an exempt position and will be paid on a salaried basis in accordance with state and federal law.
JOB SUMMARY
Position responsible for all the food and beverage operations, which includes all culinary, restaurant, and beverage. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. This role has a strong emphasis on back-of-house operations, including culinary execution, food safety and sanitation, inventory and cost controls, kitchen staffing, and quality assurance, while also supporting front-of-house Food & Beverage operations to ensure an exceptional guest experience.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the food and beverage, culinary, 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; 2 years experience in the food and beverage, culinary, or related professional area.
CORE WORK ACTIVITIES
Developing and Maintaining Budgets
Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
Maintains a positive cost management index for kitchen and restaurant operations.
Utilizes budgets to understand financial objectives.
Leading Food and Beverage Team
Manages the Food and Beverage departments (not catering sales).
Supervises and manages employees.
Manages all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, and beverage.
Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Provides excellent customer service to all employees.
Responds quickly and proactively to employee's concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of employees.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.
Oversees daily kitchen operations to ensure quality, consistency, food safety, and operational excellence across all outlets.
Partners with culinary team on menu execution, food presentation standards, and product quality initiatives.
Maintains purchasing, receiving, storage, and inventory control standards for food and beverage operations.
Supports management of food cost, waste control, purchasing, inventory, and other controllable expenses.
Provides leadership and development for culinary associates through coaching, training, and performance management.
Partners with culinary and restaurant teams to ensure staffing, production planning, and operational readiness align with business demands.
Ensuring Exceptional Customer Service
Provides excellent customer service.
Responds quickly and proactively to guest's concerns.
Understands the brand''s service culture.
Ensures that all employees, team leaders and managers understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
Ensures all banquet functions are up to standard and exceed guest's expectations.
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.
Serves as a role model to demonstrate appropriate behaviors.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Managing and Conducting Human Resource Activities
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Conducts performance reviews in a timely manner.
Promotes both Guarantee of Fair Treatment and Open Door policies.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.
Additional Responsibilities
Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.