Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. 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. Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. Economics and Accounting - Knowledge of economic and accounting principles and practices. Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process. Management of Financial Resources - Determining how money will be spent to get the work done. Administration and Management - Knowledge of business and management principles involved in strategic planning. Applied Business Knowledge - Understanding market dynamics and enterprise level objectives. Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Managing Day-to-Day Operations Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Facilitates pre-meal briefings with the Chef and Restaurant Managers. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Order and purchase equipment and supplies. Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites. Developing and Maintaining Budgets Manages department's controllable expenses to achieve or exceed budgeted goals. Understands the impact of department's operation on the overall property financial goals. Leading Food and Beverage Team Establishes challenging, realistic and obtainable goals to guide operation and performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Acts as the guest service role model for the restaurants. Ensures cash control and liquor control procedures are followed. Ensures compliance with all food & beverage policies, standards and procedures. Ensures compliance with food handling and sanitation standards. Ensures staff understands all applicable liquor laws. Establishes guidelines for customer service. Strives to improve service performance. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs. Estimates cost and benefit ratio. Empowers employees to provide excellent customer service. Incorporates guest satisfaction as a component of departmental meetings. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests on an informal basis to obtain feedback. Responds effectively to guest problems and handles complaints. Reviews guest satisfaction feedback with employees. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates. Ensures that expectations and objectives are clearly communicated. Administers the performance appraisal process for direct report managers. Communicates performance expectations in accordance with job descriptions. Ensures employees are treated fairly and equitably. Ensures property policies are administered fairly and consistently. Interviews and hires management and hourly employees. Observes service behaviors of employees and provides feedback. Additional Responsibilities Informs and/or updates the executives, peers, and subordinates on relevant information. Provides information to supervisors, co-workers, and subordinates. Analyzes information and evaluates results to choose the best solution. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, 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. #J-18808-Ljbffr