Director of Food & Beverage

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/78iuks

ppThe Gritti Palace, a Luxury Collection Hotel in Venice, part of Marriott International, is currently looking for a Director Food Beverage, reporting to the General Manager. This is a great opportunity to work in a place of exceptional art and elegance, where history and culture are met with renewed Venetian style. The Gritti is known for impassioned service, a delectable culinary experience and an intimate wellness haven. The reference point for the world's elite at international city events such as the Biennale, Carnival and the Venice Film Festival. /p pThe Director Food Beverage functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, In Room Dining and Banquets/Events. The position, part of the Executive Committee, oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. 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. /p h3What We Offer /h3 ul liProfessional career progression at international level in Marriott International hotels. /li liLearning and development opportunities online, on the job and in class. /li liExperienced management motivated and engaging colleagues. /li liThe role includes access to a competitive benefits package, including a structured corporate welfare program aimed at enhancing employee well‑being and quality of life. /li liDiscounts on hotel rooms, gift shop items, food and beverage across the company. /li liCharity events, Wellbeing activities through the TakeCare program. /li /ul h3What You'll Need /h3 ul liRegular work permit /li liFluent Italian and English, French is a plus /li liExperience in 5* luxury hotels, ideally knowledge of Marriott standards and policies /li liPrevious managerial experience with demonstrated ability to lead, motivate, and develop teams /li liStrong financial acumen and ability to manage budgets and performance metrics /li liStrategic thinking with a proactive and solution-oriented approach /li liAbility to foster a culture of quality, accountability, and attention to detail within the team /li liTrack record of driving continuous improvement and service excellence initiatives /li liStrong analytical skills to interpret guest feedback, KPIs, and quality metrics /li /ul h3Education And Experience /h3 ul liBachelor’s degree in Hospitality Management, Economics, Humanities, or a related discipline /li li6 years experience in the food and beverage, culinary, event management, or related professional area. /li /ul h3Skills And Knowledge /h3 ul liCustomer 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. /li liManagement of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.



/li liAdministration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. /li liApplied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. /li liManagement of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. /li /ul h3CORE WORK ACTIVITIES /h3 h3Developing and Maintaining Food and Beverage/Culinary Goals /h3 ul liSets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. /li liReviews financial reports and statements to determine how Food and Beverage is performing against budget. /li liMakes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. /li liIdentifies areas of concern and develops strategies to improve the department’s financial performance. /li liEstablishes challenging, realistic and obtainable goals to guide operation and performance. /li liStrives to improve service performance. /li /ul h3Developing and Maintaining Budgets /h3 ul liDevelops and manages Food and Beverage budget. /li liMonitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. /li liEnsures cash control and liquor control policies are in place in food beverage areas and followed by all related employees. /li liFocuses on maintaining profit margins without compromising guest or employee satisfaction. /li /ul h3Leading Food and Beverage/Culinary Team /h3 ul liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /li liServes as a role model to demonstrate appropriate behaviors. /li liDevelops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. /li liIdentifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. /li liEnsures that regular, on‑going communication occurs in all areas of food and beverage (e.g., pre‑meal briefings, staff meetings, culinary team).



/li liEstablishes and maintains open, collaborative relationships with direct reports and entire food beverage team. Ensures direct reports do the same for their team. /li liDevelops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. /li liIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /li liStays 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. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides services that are above and beyond for customer satisfaction and retention. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /li liReviews findings from comment cards and guest satisfaction results with F B team and ensures appropriate corrective action is taken. /li liReviews comment cards, guest satisfaction results and other data to identify areas of improvement. /li liEmpowers employees to provide excellent guest service. /li liEstimates cost and vantaggi ratio, maintaining balance between profit and service satisfaction. /li liShares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liProvides guidance and direction to team members, including setting performance standards and monitoring performance. /li liCoaches and supports food beverage leadership team to effectively manage wages, food beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). /li liHires food beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. /li liSets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. /li liEnsures that expectations and objectives are clearly communicated to the Team; team members are also open to raise questions and/or concerns. /li liBrings issues to the attention of Human Resources as necessary. /li liEnsures employees are treated fairly and equitably. /li liCoaches team by providing specific feedback to improve performance. /li /ul h3Additional Responsibilities /h3 ul liInforms and/or update the executives, the peers and the team members on relevant information in a timely manner. /li liEstimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. /li liOrder and purchase equipment and supplies. /li /ul pAt 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. /p /p #J-18808-Ljbffr

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/78iuks