JOB OVERVIEW:

The Director of Food and Beverage at the Peoria Marriott Pere Marquette & Courtyard by Marriott Peoria Downtown oversees the entire food and beverage operations, ensuring the delivery of exceptional guest experiences. This role is critical for ensuring that the hotel’s food and beverage operations contribute to both guest satisfaction and profitability. The Food and Beverage Director is responsible for managing the day-to-day operations of the hotel’s restaurants, bars, catering, and room service. They ensure that all F&B services meet or exceed guest expectations while maintaining a profitable and efficient operation. The director will lead a team of managers and staff and work closely with other hotel departments to ensure smooth operations.

QUALIFICATIONS:

• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Certification in food safety and alcohol service is preferred.
• Experience: At least 5-7 years of experience in food and beverage management, with a minimum of 3 years in a leadership role, ideally within a full-service hotel environment.

Skills:

• Strong leadership and interpersonal skills.
• Excellent problem-solving, communication, and organizational skills.
• Ability to manage budgets and control costs.
• In-depth knowledge of food and beverage trends, menu development, and inventory management.
• Proficiency in using point-of-sale (POS) systems and Microsoft Office Suite.
• Knowledge of relevant health, safety, and sanitation regulations.

Leadership & Management:

• Supervise and lead the food and beverage team, including managers, chefs, servers, bartenders, and support staff.
• Develop training programs to enhance staff skills, ensure compliance with safety regulations, and provide excellent guest service.
• Set performance standards, conduct performance reviews, and provide ongoing feedback and coaching.
• Foster a culture of teamwork, service excellence, and continuous improvement.

Operations Management:

• Oversee the daily operation of all food and beverage outlets (restaurants, bars, banquets, room service, etc.), ensuring efficient service delivery.
• Manage inventory control, ordering of supplies, and maintenance of food safety standards.
• Implement and maintain quality standards for food and beverage presentation, hygiene, and customer service.
• Monitor and enforce compliance with health, safety, and sanitation regulations.

Budget & Financial Management:

• Develop and manage the department’s budget, ensuring that financial goals are met.
• Control costs, including food, labor, and operational expenses.
• Analyze financial performance, prepare reports, and adjust strategies to maximize profitability.
• Work with the accounting department to ensure proper billing and invoicing for all F&B services.

Menu & Product Development:

• Collaborate with the culinary team to design menus that reflect current food trends, guest preferences, and the hotel’s brand identity.
• Ensure that food and beverage offerings meet the highest standards of quality, presentation, and flavor.
• Continuously evaluate the guest experience and make adjustments to the offerings based on feedback and market trends.

Guest Service & Satisfaction:

• Ensure that all food and beverage outlets provide a superior guest experience.
• Handle guest complaints and concerns with professionalism and resolve issues in a timely manner.
• Develop initiatives to enhance guest loyalty and increase repeat business, including personalized service options.
• Monitor guest feedback and implement changes to improve service quality.

Marketing & Promotions:

• Collaborate with the marketing team to promote F&B offerings through seasonal menus, promotions, events, and social media.
• Analyze market trends and local competition to maintain a competitive edge.
• Create and implement strategies to increase sales and attract new customers.

Collaboration & Coordination:

• Work closely with other hotel departments (sales, housekeeping, events, etc.) to ensure seamless operations and guest satisfaction.
• Coordinate with the events and catering team to manage large functions, meetings, and banquets.
• Manage vendor relationships and oversee the procurement of food and beverage products.