Marriott Careers

Area Director of Restaurants & Lounges

Doha, Qatar
Food and Beverage & Culinary


 

Check out pictures from associates at this location, and some videos too!

Posting Date Jan 16, 2020
Job Number 20008197
Job Category Food and Beverage & Culinary
Location Continent Area Office, Office 19, 11th Floor, AlBarsha, Doha, Qatar, Qatar VIEW ON MAP
Brand Corporate
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.



JOB SUMMARY

 

Functions as the strategic business leader of assigned properties food and beverage/culinary operation in Restaurants & Lounges.  Position oversees the development and implementation of F&B’s strategies for these areas and ensures implementation of the service and marketing strategy and for the outlets within each hotel.  The position supports food and beverage/culinary leaders on meeting target customer needs, achieving employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the assigned properties and F&B outlets. Develops and implements market-wide strategies that deliver products and services to meet or exceed the needs and expectations of ownership groups as well as continent/corporate directives. The position is a hand on, on the Restaurant Floor position, the candidate is expected to work nights in the different properties, socialize and networking at different relative events promoting different restaurant and bars within the company.

 

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

  • 3-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 10 years’ experience in the food and beverage, culinary, event management, or related professional area.

  • With at least 4 years’ experience as Director F&B or Restaurant General within freestanding restaurants’ background.

 

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 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.

  • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

  • Restaurant Marketing and Social Media Expertise- Has a strong understand of the marketing / Activation and Promoting of Restaurants and bars

  • Has knowledge and the skill to execute Social Media photography

  • Has experience working with third party operators both lease and licences

 

CORE WORK ACTIVITIES

 

Developing and Maintaining Food and Beverage Goals / Sales Targets / Activations

  • Sets expectations and holds food and beverage directors accountable for demonstrating skills and four sites in the promoting and marketing of outlets.

  • Reviews financial reports and statements to determine how Restaurant and Bars are performing against budget for each property and for the assigned market.

  • Makes recommendations for CAPEX funding of outlet equipment and renovations in accordance with brand business strategy.

  • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve hotel’s and F&B departments’ financial performance.

  • Works with the F&B Director and Marketing department to ensure each property has an active focused marketing calendar / strategy for all key outlets

  • Monitor and check outlet Social Media daily and provides feed back to the properties on corrective actions when navigate comments at posted.

  • Establishes challenging, realistic and obtainable goals to guide operation and performance.

  • Strives to improve service performance.

     

    Developing and Maintaining Budgets

  • Monitors Restaurant and Bar budgets for assigned properties

  • Monitors market’s F&B actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.

  • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

  • Focuses on maintaining profit margins without compromising guest or employee satisfaction.

  • Set up and monitors all F&B metrics for assigned market such as Break-even points, Restaurant Occupancy, F&B costs, Average checks, etc. and support properties on defining pricing strategies allowing them to maximize revenues and profits while avoiding market cannibalization.

     

    Supports and Guide Restaurant Teams

  • 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.

  • 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 opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.

  • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

  • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.

  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

  • Stays 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.

     

    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.

  • Reviews findings from comment cards, Social Media and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.

  • Empowers employees to provide excellent guest service.

  • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

     

    Additional Responsibilities

  • Informs and/or update the executives, ownership, peers and subordinates on relevant information in a timely manner.

  • Provides information by telephone, in written form, e-mail, or in person.

  • Analyzes information and evaluating results to choose the best solution and solve problems.

  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

  • Order and purchase equipment and supplies.

 

MANAGEMENT COMPETENCIES

Leadership

·         Adaptability – Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment. 

·         Communication - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.

·         Problem Solving and Decision Making - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions.

·         Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

 

Managing Execution

·         Motivates teams to complete work quickly - introduce project in fast motion

·         Driving for Results - Focuses and guides others in accomplishing work objectives.

·         Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed.

 

Building Relationships

·         Coworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals.

·         Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.

·         Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

·         Organizational Capability - Evaluates and adapts the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit.

·         Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

·         Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.

·         Business Acumen - Understands and utilizes business information (e.g., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges.

·         Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

 

o    Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.

o    Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.

o    Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

 

·         Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

o    iPhone Photographic Has completed an iPhone Photographic course and can demonstrate this ability  

o    Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

o    Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

o    Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

o    Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.

o    Writing - Communicates effectively in writing as appropriate for the needs of the audience.

 



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