03 set - Arzachena
Marriott
JOB SUMMARY
Functions as the strategic business leader of the property’s food and
beverage/culinary operation, including Restaurants/Bars, Room Service and
Banquets/Catering, where applicable. Position 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.
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.
Skills and Knowledge
• Customer 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.
• Management of Financial Resources - Determining how money will be spent to get
the work done, and accounting for these expenditures.
• Administration 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.
• Applied Business Knowledge - Understanding market dynamics, enterprise level
objectives and important
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