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Food & Beverage Services Manager


Marriott Hotels
Location: UK
Job type: Permanent
Sector: Restaurant
Category: Chef and Catering Jobs
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Posting Date Sep 27, 2018
Job Number 18002Q8O
Job Category Food and Beverage & Culinary
Location St. Pierre Marriott Hotel & Country Club, Gwent, Wales VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
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.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Position responsible for Food and Beverage Outlets; including Zest and Morgans restaurants Trophy bar and Room Service. Oversees guest and associate satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of Health and Safety Standards. Develops and implements business plan for Food and Beverage.

JOB FAMILY CORE WORK ACTIVITIES

*

Demonstrating Leadership – Utilizing interpersonal and communication skills to lead, influence, and encourage others: advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

*

Exceeding Customer Expectations – Providing services that are above and beyond for customer satisfaction and retention

*

Improving Service – Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching where needed.

*

Developing and Building Teams – Encouraging and building mutual trust, respect, and cooperation among team members

*

Supervising Associates – Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates absence.

*

Communicating with Supervisors, Peers or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form e-mail or in person.

*

Modeling Appropriate Behaviours – Serving as a role model to demonstrate appropriate behaviours.

*

Coaching and Developing Others – Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

*

Managing Daily Operations of the Area or Department – Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

*

Guiding, Directing, and Motivating Subordinates – Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

*

Making Decisions and Problem Solving – Analyzing information and evaluating results to choose the best solution and solve problems.

*

Training and Teaching Others – Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

*

Organizing, Planning, and Prioritizing Work – Developing specific goals and plans to prioritize, organize, and accomplish your work.

*

Maintaining Productivity Levels – Ensuring and maintaining the productivity level of associates

*

Integrating Departmental Goals – Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

JOB SPECIFIC DUTIES

*

Provides excellent customer service

*

Responds quickly and proactively to guest’s concerns

*

Utilizes budgets to understand financial objectives

*

Sets service expectations for all guests internally and externally

*

Provides excellent customer service to all associates

*

Oversees outlet managers, Supervisors and supports staff

*

Ensures effective departmental communication and information systems through logs, department meetings and hotel meetings

*

Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate Manager or Team Associate

*

Creates and nurtures a hotel environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service

*

Develops an action plan to attack need areas and expand on strengths based on AOS/GSS results

*

Oversees Bar, Restaurant, Room Service and Event Operations

*

Participates in key decisions for the Food and Beverage department

*

Sets clear expectations with the associates and team leaders and ensures that appropriate rewards are given if expectations are exceeded

*

Provides proactive coaching and counseling to team members

*

Ensures all banquet functions are up to standard and exceed guest’s expectations

*

Responds quickly and proactively to associate’s concerns

*

Maintains a positive cost management index for the Food and Beverage operations

*

Understands the brand’s service culture

*

Ensures that all associates, supervisors understand the brand’s service culture

*

Provides a learning atmosphere with a focus on continuous improvement

*

Complies with all corporate accounting procedures

*

Ensures staff understands local and national liquor licensing legislation

*

Monitors alcohol beverage service in compliance with local laws

*

Meets with guest’s on an informal basis during meals or upon departure to obtain feedback on quality of Food and Beverage, service levels and overall satisfaction

*

Ensures associates receive on-going training to understand guest expectations

*

Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team

*

Ensures compliance with all Food and Beverage policies, standards and procedures by training, supervising, follow-up and hands on management

*

Maintains service and sanitation standards in restaurants, bar/lounge, room service and event areas

*

Acts as the guest service role model for the restaurants, set a good example of excellent customer service and creates a positive atmosphere for guest relations

*

Assists servers and hosts on the floor during meal periods and high demand times

*

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

*

Conducts performance reviews in a timely manner

*

Promotes both Guarantee of Fair Treatment and Open Door policies

*

Manages the Food and Beverage departments (not catering sales)

*

Manages departments controllable expenses to achieve or exceed budgeted goals

*

Understands the impact of department’s operation on the overall hotel financial goals

*

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

*

Order and purchase equipment and supplies

*

Carry out cellar / beverage order and duties relevant to the hotel

CANDIDATE PROFILE

Education and Experience

* High school diploma or GED; 4 years’ experience in the Food and Beverage, culinary, or related professional areaOR

* 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience in the Food and Beverage, Culinary, or related professional area.

Skills and Knowledge

* Reading Comprehension – Understanding written sentences and paragraphs in work related documents

* Writing – Communicating effectively in writing as appropriate for the needs of the audience

* Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences

* 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

* Mathematics – Using mathematics to solve problems

* Number Facility – The ability to add, subtract, multiply, or divide quickly and correctly

* Basic Computer Skills – Using basic computer hardware and software (e.g personal computers, word processing software, internal browsers etc)

* Economics and Accounting – Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data

* Analytical/Critical Thinking – The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to problem solving

* Originality – The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem

Management Competencies

* Adaptability – Ability to effectively adjust to major changes in work tasks or the work environment

* Aligning Performance for Success – Skilled at focusing and guiding others in accomplishing work objectives

* Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment

* Building Trust – Ability to interact with others in an honest, fair and respectful way; giving others confidence in one’s intentions and those of the organization

* Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message

* Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs

* High Work Standards – Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks

* Planning and Organizing – Skilled at establishing courses of action for self and others to ensure work is completed efficiently

* Problem Solving/Decision Making – Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions

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.
Posting Date Sep 27, 2018
Job Number 18002Q8O
Job Category Food and Beverage & Culinary
Location St. Pierre Marriott Hotel & Country Club, Gwent, Wales VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
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.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Position responsible for Food and Beverage Outlets; including Zest and Morgans restaurants Trophy bar and Room Service. Oversees guest and associate satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of Health and Safety Standards. Develops and implements business plan for Food and Beverage.

JOB FAMILY CORE WORK ACTIVITIES

*

Demonstrating Leadership – Utilizing interpersonal and communication skills to lead, influence, and encourage others: advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

*

Exceeding Customer Expectations – Providing services that are above and beyond for customer satisfaction and retention

*

Improving Service – Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching where needed.

*

Developing and Building Teams – Encouraging and building mutual trust, respect, and cooperation among team members

*

Supervising Associates – Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates absence.

*

Communicating with Supervisors, Peers or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form e-mail or in person.

*

Modeling Appropriate Behaviours – Serving as a role model to demonstrate appropriate behaviours.

*

Coaching and Developing Others – Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

*

Managing Daily Operations of the Area or Department – Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

*

Guiding, Directing, and Motivating Subordinates – Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

*

Making Decisions and Problem Solving – Analyzing information and evaluating results to choose the best solution and solve problems.

*

Training and Teaching Others – Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

*

Organizing, Planning, and Prioritizing Work – Developing specific goals and plans to prioritize, organize, and accomplish your work.

*

Maintaining Productivity Levels – Ensuring and maintaining the productivity level of associates

*

Integrating Departmental Goals – Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

JOB SPECIFIC DUTIES

*

Provides excellent customer service

*

Responds quickly and proactively to guest’s concerns

*

Utilizes budgets to understand financial objectives

*

Sets service expectations for all guests internally and externally

*

Provides excellent customer service to all associates

*

Oversees outlet managers, Supervisors and supports staff

*

Ensures effective departmental communication and information systems through logs, department meetings and hotel meetings

*

Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate Manager or Team Associate

*

Creates and nurtures a hotel environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service

*

Develops an action plan to attack need areas and expand on strengths based on AOS/GSS results

*

Oversees Bar, Restaurant, Room Service and Event Operations

*

Participates in key decisions for the Food and Beverage department

*

Sets clear expectations with the associates and team leaders and ensures that appropriate rewards are given if expectations are exceeded

*

Provides proactive coaching and counseling to team members

*

Ensures all banquet functions are up to standard and exceed guest’s expectations

*

Responds quickly and proactively to associate’s concerns

*

Maintains a positive cost management index for the Food and Beverage operations

*

Understands the brand’s service culture

*

Ensures that all associates, supervisors understand the brand’s service culture

*

Provides a learning atmosphere with a focus on continuous improvement

*

Complies with all corporate accounting procedures

*

Ensures staff understands local and national liquor licensing legislation

*

Monitors alcohol beverage service in compliance with local laws

*

Meets with guest’s on an informal basis during meals or upon departure to obtain feedback on quality of Food and Beverage, service levels and overall satisfaction

*

Ensures associates receive on-going training to understand guest expectations

*

Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team

*

Ensures compliance with all Food and Beverage policies, standards and procedures by training, supervising, follow-up and hands on management

*

Maintains service and sanitation standards in restaurants, bar/lounge, room service and event areas

*

Acts as the guest service role model for the restaurants, set a good example of excellent customer service and creates a positive atmosphere for guest relations

*

Assists servers and hosts on the floor during meal periods and high demand times

*

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

*

Conducts performance reviews in a timely manner

*

Promotes both Guarantee of Fair Treatment and Open Door policies

*

Manages the Food and Beverage departments (not catering sales)

*

Manages departments controllable expenses to achieve or exceed budgeted goals

*

Understands the impact of department’s operation on the overall hotel financial goals

*

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

*

Order and purchase equipment and supplies

*

Carry out cellar / beverage order and duties relevant to the hotel

CANDIDATE PROFILE

Education and Experience

* High school diploma or GED; 4 years’ experience in the Food and Beverage, culinary, or related professional areaOR

* 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience in the Food and Beverage, Culinary, or related professional area.

Skills and Knowledge

* Reading Comprehension – Understanding written sentences and paragraphs in work related documents

* Writing – Communicating effectively in writing as appropriate for the needs of the audience

* Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences

* 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

* Mathematics – Using mathematics to solve problems

* Number Facility – The ability to add, subtract, multiply, or divide quickly and correctly

* Basic Computer Skills – Using basic computer hardware and software (e.g personal computers, word processing software, internal browsers etc)

* Economics and Accounting – Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data

* Analytical/Critical Thinking – The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to problem solving

* Originality – The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem

Management Competencies

* Adaptability – Ability to effectively adjust to major changes in work tasks or the work environment

* Aligning Performance for Success – Skilled at focusing and guiding others in accomplishing work objectives

* Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment

* Building Trust – Ability to interact with others in an honest, fair and respectful way; giving others confidence in one’s intentions and those of the organization

* Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message

* Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs

* High Work Standards – Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks

* Planning and Organizing – Skilled at establishing courses of action for self and others to ensure work is completed efficiently

* Problem Solving/Decision Making – Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions

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.
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