Director of Food & Beverage

at  Marriott International Inc

Job Number 24182715
Job Category Food and Beverage & Culinary
Location Hotel Imperial a Luxury Collection Hotel Vienna, Kaerntner Ring 16, Vienna, Austria, Austria VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
The Luxury Collection is a glittering collection of locally authentic hotels and resorts around the world. Our hotels are the custodians of the world’s most enriching and desirable experiences. It is our mission to guide our guests, seasoned travelers, on transformative journeys that touch their spirit, enrich their lives and create lasting memories.
If you have a penchant for engaging storytelling and want to provide truly genuine, personalized and anticipatory service, then we invite you to join us on our journey and consider a career at The Luxury Collection.
The Hotel Imperial with 138 rooms and suites is one of the most exclusive 5* hotels in Vienna and one of the most renowned hotels worldwide. Our guests are offered the highest quality of service and an authentic experience in a historic ambience with state-of-the-art amenities.
Vienna’s award-winning gourmet address, the OPUS restaurant, serves modern interpretations of regional cuisine with an international touch in an elegant ambience. The classic Viennese coffee house, Café Imperial, offers a living tradition with Viennese specialties and the world-famous “Imperial Torte”. In the social centerpiece, the Imperial Bar, cozy wing chairs invite you to linger over cocktails and small delicacies.

JOB SUMMARY

We are looking for a Director of F&B to manage and develop the F&B venues Café Imperial, Restaurant OPUS, Imperial Bar, Banquet and Room Service, to implement the F&B marketing strategy of the Hotel Imperial and to position and creatively promote the F&B venues in the local market. In this position you will report directly to the General Manager.

• Management of the F&B operation at the Hotel Imperial
• Quality assurance and development of operational standards/procedures to optimize processes and guest satisfaction
• Operational implementation of the positioning strategy of the F&B venues
• Development of F&B promotions and campaigns
• Preparation of budgets for F&B venues as well as forecasting, reporting and cost controlling
• Customer care as well as initiating and maintaining business partnerships
• Training and performance development of the F&B teams
• Training of apprentices
• Vacation and duty roster planning