Marriott Carrières

Food & Beverage Coordinator - H/F - CDI - Marriott Champs Elysées

Paris, France
Restauration et Gastronomie


Description du poste

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Date de publication Aug 21, 2018
Numéro de l'Emploi 180027P3
Catégorie d'Emploi Restauration et Gastronomie
Lieu Paris Marriott Champs Elysees Hotel, Paris, Paris AFFICHER SUR LA CARTE
Enseigne Marriott Hotels Resorts /JW Marriott
Horaire Temps plein
Type de Poste Non-cadre

Commencez votre parcours chez nous
 

Marriott Hotels est l’enseigne phare de Marriott International avec plus de 500 établissements dans le monde. Elle cherche toujours à optimiser l’art de l’hébergement pour offrir à nos clients des voyages d’exception. En tant qu’employé chez Marriott Hotels, vous contribuerez à remplir cette mission en proposant des options de qualité supérieure, en tenant compte de l’art du détail, et le tout avec raffinement. Avec vos compétences et votre créativité, ensemble, nous allons innover et réinventer le voyage.

 

 
RESUME DU POSTE                                                                        
Under the direction of the Director of Food and Beverage or delegate, and within the limits of established Policies and Procedures, assists in overseeing and directing all aspects of the Food and Beverage operation. Assists the Director of Food and Beverage and Executive Chef in all responsibilities, to replace them in their absence and to assist in any of the food and beverage outlets.               
PROFILE
Experience:
  • F&B supervision experience
    Knowledge :
  • Excellent communication
  • Management skills
  • Autonomy
  • Pro-activity
  • English required
     
MISSIONS SPECIFIQUES
  • Assists in managing the day-to-day operation of the Food and Beverage sections and informs the Director of Food and Beverage or designate, of any major decision taken which did not require his/her action and any other relevant information 
  • Assumes the duties and responsibilities of the Director of Food and Beverage in his absence
  • Assists the director of Food and Beverage in the preparation of the Business Plan
  • Controls and analyzes, on an on-going basis, the following:
    • Sales
    • Costs
    • Quality and presentation of food and beverage products
    • Service standard
    • Condition and cleanliness of facilities and equipment
    • Quality of entertainment
    • Guest satisfaction
    • Marketing
  • Assists the Director of Food and Beverage in developing popular menus and beverage list offering guests value for money in accordance with ICHG guidelines.
  • Assists the Director of Food and Beverage in ensuring that all Company and Hotel Policies and Procedures and LSOP Standards are adhered to.
  • Assists the Director of Food and Beverage and Executive Chef in monitoring service and Food and Beverage standards. To work with the Outlet Managers, Banquet Service Manager and Outlet Chefs to take corrective action where necessary.
  • Assists with special projects assigned to him by the Director of Food and Beverage.
  • Assists the Director of Food and Beverage in planning and organizing successful Food and Beverage activities in the hotel and overseas
  • Liaises with the Executive Chef concerning food matters and assist in administrative tasks (Culinary supervision and Procurement Management).
  • Assists in the management of outlets when necessary.
  • Assists in the identification of market needs for both hotel guests and the local market.
  • Assists in monitoring and analyzing the activities and trends of competitive restaurants, bars and other hotel banqueting departments.
  • Assists in the training and developing F&B Managers so that they are able to operate independently within their own profit centers
  • To assist each manager in planning and implementing effective training programs for their respective associates, in conjunction with the HR department
  • Assists each Outlet manager in maximizing productivity and associate morale and in maintaining discipline
  • Assists each Outlet Manager in the planning and implementation of effective marketing plans to ensure maximum revenues and profits.
  • Conducts daily briefings, Food and Beverage Meetings and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as required by the administrative calendar
  • Assists the Director of Food and Beverage in keeping an up-dated Hotel Policies and Procedures file and up-dated files on all Food and Beverage matters
  • Outlet in bringing all Outlet Managers, Chefs and the Banquet Sales Manager up to date with market needs and  trends and ensuring that their product meets these requirements.
  • Assists the Director of Food and Beverage in setting Food and Beverage goals and developing strategies, procedures and policies
  • Assists the Director of Food and Beverage in determining the minimum and maximum stocks of all food, beverage, material and equipment
  • Assists the Director of Food and Beverage in settings standards of all food, Beverage and equipment purchases in accordance with guidelines
  • Participates in the preparation of the hotel's revenue plan and marketing programs 
  • Monitors local competitors and compare their operation with the hotel Food and Beverage operation
  • Maintains knowledge of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
  • Performs related duties and special projects as assigned
Human Resource Responsibilities
  • Works with Manager and Human Resource Department to ensure the departmental performance of staff is productive. Duties include:
    • Assists in planning for future staffing needs
    • Assists in recruiting in line with company guidelines
    • Prepares detailed induction program for new staff
    • Assists superior in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
    • Ensures training needs analysis of Food and Beverage staff is carried out and training programs are designed and implemented to meet needs
    • Provides input for probation and formal performance appraisal discussions in line with company guidelines
    • Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
    • Regularly communicates with staff and maintains good relations
       
Financial Responsibilities
  • Works with Manager in the preparation and management of the department’s budget. Duties include:
    • Assists in coordinating the preparation of the departmental annual budget
    • Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
    • Assists in the preparation of the hotel strategic plan, goals program, and Food and Beverage Departmental Budget
       
Occupational Health and Safety Responsibilities
  • Demonstrate Awareness of policies and procedures and ensure all procedures are conducted safely and within guidelines and ensure your direct reports do the same
  • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers
  • Log security incidents and accidents in accordance with hotel requirements
 
Marriott International est une entreprise qui s'engage en faveur de l'égalité professionnelle, qui veut donner à chacun sa chance et qui favorise une culture « inclusive ».