Director Of Bf Lazio

Director Of Bf
Roma
Lazio, Lazio

Job Summary The W Rome, a hotel belonging to Marriott International, is currently recruiting for a Director of Beverage & Food. Reporting to the General Manager, the role manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, the position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment. About Us W Rome redefines the luxury hotel scene of the Eternal City through its informal yet impeccable Whatever/Whenever service and trademark high energy. It is the perfect match for the duality of the Italian, between reverence for tradition and defiance of expectations, a magnetic social hub shedding light on the future of the Eternal City. What We Offer Join the dream team of the first W Hotel in Italy Professional career progression at international level in Marriott International Learning and development opportunities online, on the job, and in class Discounts on hotel rooms, gift shop items, food, and beverage Disruptive management & motivated and engaging Talents Charity events, Wellbeing activities through the TakeCare program Canteen service CORE WORK ACTIVITIES Managing Day-to-Day Operations Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods, and unique tastes. Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas. Order and purchase equipment and supplies. Oversees the booking and manages service of restaurant parties, special events, and room service hospitality suites. Developing and Maintaining Budgets Manages department's controllable expenses to achieve or exceed budgeted goals. Understands the impact of department's operation on the overall property financial goals. Leading Food and Beverage Team Establishes challenging, realistic, and obtainable goals to guide operation and performance. 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. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations. Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management. Ensures compliance with food handling and sanitation standards. Establishes guidelines for customer service so employees understand expectations and parameters. Strives to improve service performance. 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. Empowers employees to provide excellent customer service. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Interacts with guests to obtain feedback on product quality and service levels. Responds effectively to guest problems and handles complaints. Reviews guest satisfaction feedback with employees to develop appropriate corrective action. Managing and Conducting Human Resources Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Ensures that expectations and objectives are clearly communicated to subordinates. Administers the performance appraisal process for direct report managers. Ensures employees are treated fairly and equitably. Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation. CANDIDATE PROFILE Education and Experience High school diploma or GED; 8 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; 6 J-18808-Ljbffr