Assistant Director of Food & Beverage at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Berlin, , Germany -

Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

0.0

Posted On

24 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Leadership, Culinary Operation Management, Strategy Development, Revenue Growth, Financial Performance Maximization, Guest Service Excellence, Employee Satisfaction, Menu Development, Staffing Management, Cash Control, Liquor Control, Inventory Management, Human Resources Management, Performance Appraisals, Team Leadership, Budget Review

Industry

Hospitality

Description

JOB SUMMARY Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment. 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 • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. CORE WORK ACTIVITIES Developing and Executing Food and Beverage Strategy and Goals • Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations. • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. • Ensures integration of departmental goals in game plans. Leading Food and Beverage Teams • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). • Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts. • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings). • Reviews staffing levels to ensure that guest service and operational needs are met. • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. • Provides feedback to employees based on observation of service behaviors. • Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner. • Communicates critical information gained from pre- and post-convention meetings to areas of responsibility. • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. • Order and purchase equipment and supplies. Maximizing Food and Beverage Revenue • Reviews financial reports and statements to determine how Food and Beverage is performing against budget. • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. • Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service. Ensuring Exceptional Customer Service • Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. • Strives to improve service performance. Managing and Conducting Human Resource Activities • Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. • Conducts annual performance appraisals with direct reports according to Standard Operating Procedures. • Communicates and executes departmental and property emergency procedures. • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. • Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Establishes guidelines so employees understand expectations and parameters. • Ensures employees receive on-going training to understand guest expectations. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

The Assistant Director assists in leading the property's food and beverage and culinary operations, overseeing restaurants, room service, and catering to ensure brand service strategy implementation and financial performance. This role focuses on developing and executing departmental strategies while ensuring employee satisfaction and meeting target customer needs.