What are the responsibilities and job description for the Director of Food & Beverage position at JW Marriott Nashville?
General Summary Of Duties
The primary responsibilities for the Director of Food & Beverage are to ensure our guests receive the highest level of food quality and service, manage and develop a team, devise and monitor an annual budget, manage labor control and operating expenses and develop relationships with key suppliers and industry associates. The Director of F&B is expected to market creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with JW Marriott standards. This position reports directly to the Hotel General Manager and will be a member of the hotel Executive Committee.
Examples of Duties (includes but is not limited to the following):
The primary responsibilities for the Director of Food & Beverage are to ensure our guests receive the highest level of food quality and service, manage and develop a team, devise and monitor an annual budget, manage labor control and operating expenses and develop relationships with key suppliers and industry associates. The Director of F&B is expected to market creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with JW Marriott standards. This position reports directly to the Hotel General Manager and will be a member of the hotel Executive Committee.
Examples of Duties (includes but is not limited to the following):
- The Director of Food & Beverage is responsible for all food and beverage operations at the hotel including Bourbon Steak by Michael Mina, Stompin’ Grounds Market and Restaurant, Cumberland Lobby Bar, Cabana Club Pool Bar, In Room Dining, Banquet and Event Operations, Event Managements, and specialty concept restaurants.
- Control F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions
- Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result
- Review potential F&B menus by consulting with Executive Chef, Restaurant General Managers, Director of Outlets, Beverage Manager, In Room Dining Manager and Director of Banquets
- Maximize food and beverage department profitability
- Assist outlet Managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
- Develop an action plan to attack need areas and expand on strengths based on Internal Guest engagement and guest satisfaction scores
- Control and manage all financials: Labor, Food and Beverage costs, Supplies
- Analyze and evaluate Profit and Loss statements to choose the best solution and solve problems
- Ensure effective departmental communication and information systems through logs, department meetings and property meetings
- Create and nurture an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing exceptional service
- Ensure compliance with all Marriott policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
- Perform additional duties and projects as assigned
- Ability to speak, read, write and understand English
- Professional demeanor appropriate for a luxury environment
- Minimum of three (3) years as Food & Beverage Director in a luxury high volume hotel
- Five (5) to seven (7) years experience with a diversity of Food and Beverage management positions required
- Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
- Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects
- Ability to utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example
- Ability to work well in stressful, high-pressure situations
- Bachelor’s Degree in Hospitality or Business related major required
- Must be able to stand, walk, sit for prolonged periods of time
- Must be able to bend, stoop, crouch
- Must use hands to reach, grasp, handle, pull and push
- Must have good near and far vision
- Must be able to hear, talk, smell
Director of Food & Beverage
DIMENSION MASTER -
Nashville, TN
