Marriott Careers

Beverage & Food Manager

Amman, Jordan
Food and Beverage & Culinary


Job Description

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

Posting Date Jul 25, 2018
Job Number 18002357
Job Category Food and Beverage & Culinary
Location W Amman, Amman, Jordan VIEW ON MAP
Brand W Hotels
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.
We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

 
PURPOSE OF ROLE
 
Direct and organize the beverage and food function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profit.  Administering and managing the Beverage & Food operation, maintaining established costs and quality standards and appropriate processes at all levels in all departments in order to achieve this. 
 
 
ESSENTIAL FUNCTIONS AND FOCUS AREAS
 
B&F OPERATIONS
 
  • To provide the strategic Management for all the beverage & food operational departments of the Hotel, including Enso, Living Room, Aura, WIP, Banquet Operations, Mesh, IRD,
 
  • Manage and coordinate the Beverage and food operations of the hotel to ensure
    • maximum profits, at the highest standard of service and quality, including food
    • production, equipment use and control, banquet service, room service, beverage
    • service, restaurant service and food and beverage purchasing. 
    • the cleanliness of all food and beverage facilities including the restaurants, lounges, banquet rooms, storage rooms and kitchens.
 
  • To manage Managers to improve all operational areas in respect to standards, revenues, cost control guest and employee satisfaction
 
  • To train and develop Managers in all aspects of management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation.
 
 
 
COMPANY STANDARDS AND PROCEDURES COMPLIANCE:
  • Responsible for compliance of company and brand standards of products and service delivered to the guests at the bars, restaurants, in-room dining and banqueting/catering.
  • He/she has to ensure the quality of services in accordance with the company standards as well as local legislation and operating guidelines associated with licences issued to the hotel by any local authorities
  • Responsible for ensuring all Health and Safety processes are in place to comply with local legislation as well as company’s guidelines
  • Have a detailed understanding of any legislation governing any activity in B&F not limited to beverage service, licenses required for particular activities, labour law/practice, gambling, auctions and sporting events
  • Understand the hotel’s insurance coverage with reference to F&B venues and Banqueting
 
 
FINANCIALS
 
  • Prepare financial budget/forecast to reach the desired revenue and profitability for all B&F operations. Leverage the existing tools (i.e. forecasting tool, revenue plan, reflex, P&L reports) to ensure forecast, budget and their accuracy are achieved along the quarters and year over year
  • Continuous focus on revenue achievement and forecast throughout the month to appropriately manage the cost base in line with the forecasted revenues vs. submitted forecast and budget.
  • Oversee the overall F&B forecast number vs. forecast and budget prior to forecast submission.
  • Implement and maintain effective control of beverage & labor costs and productivity among all sub-departments.  In addition, management of all expense cost lines in the B&F P&L.
 
 
MARKETING AND PROMOTION
 
 
  • Coordinate with the chef, venues managers, and banqueting/catering managers in the creation of attractive, effective and merchandising menus designed to attract several customer markets. Assist guests and customers in any special request, including but not limited to parties, special functions and special diets.
  • Maximise revenues for all areas of the operation, through innovative marketing and promotional activities, focussed customer research, creative and innovative menus and promotions, and development of new products / services/features.
  • Have a detailed understanding of the competitive landscape, not limited to the hotel competitive set but of the F&B landscape as a whole in your area/city.
  • Be fully up to speed with emerging trends within the competitive landscape.
  • Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including B&F pricing strategies.
 
 
HUMAN RESOURCES MANAGEMENT, LEADERSHIP
 
 
  • Responsible for leading all Talents and Managers in B&F Department. You will describe, assign and delegate responsibility and authority for the operation of the various beverage & food sub-departments (i.e., in-room dining, restaurants, bars, banquet, etc.). This includes recruitment and selection, performance management, Talents development and motivation, and counselling/disciplinary issues.
  • Continuously evaluate the performance and encourage improvement of the talents in the beverage & food department. 
  • Plan and administer a training and development program within the department which will provide well-trained talents at all levels and permit advancement for those persons qualified and interested in career development.
  • Conduct regular training sessions with Managers to further develop both their technical and management skills.
  • Foster team work within B&F departments as well as with other departments through collaboration and cooperation
 
 
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
 
Beverage & Food Manager must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
 
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to speak, read, write English in the work place.
  • Requires good communication skills, both verbal and written.
  • Most tasks are performed independently or in a team environment with the employee acting as a team leader.
  • Considerable knowledge of complex mathematical calculations and computer accounting programs.  Budgetary analysis capabilities required.
  • Must possess basic computer skills and must be able to access and accurately input information using a moderately complex computer system.
  • Ability to maintain compliance with all local, state and federal laws and regulations
  • Must possess a good knowledge of sales skills
  • Ability to assess/evaluate other employees’ performance in a fair and consistent manner
  • Ability to supervise, train and motivate multiple levels of managers.
  • Ability to apply supervisory/management (soft) skills
  • Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems.
  • Good knowledge of revenue management and of hotels and competitive markets.
  • Participate in the development of short- and long-term financial and operational goals of the hotel.
  • Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.
  • Excellent knowledge of food and beverage products, service styles and trends.
  • Excellent understanding and previous experience in a Supervisory/Management capacity in at least 2 F&B departments.
  • An understanding of Hotel accounting practices not limited to Cost of Sales, Labour Cost and Productivity.
  • A detailed understanding of stock control practices, principles and processes.
 
 
PROFILE REQUIRED
 
Education: 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.
 
Experience: Minimum of 5 years’ experience in overall Beverage & Food operation as well as management experience. Culinary, sales and service background required.
 
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.