Title: Director Food & Beverage, Europe
Location: DEU-Hessen-Eschborn-Frankfurt-Europe Office - Eschborn
Job Number: 13000V1L
Marriott International offers you the opportunity to find the hospitality job and career journey that's right for you. With more than 1100 managed properties and 18 brands you'll find us in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Marriott.
POSITION SUMMARY
The Director Food & Beverage, Europewill report to the Vice President Lodging Services, Europe. The Director of Food & Beverage, Europe is responsible to ensure locally and brand appropriate pull through” of programs, processes, and initiatives related to restaurants and bars for the European division. Specific areas of focus include operations troubleshooting, working effectively with property management teams, providing event operations information and training, quality assurance oversight, improving current programs based on analysis, and providing expertise for pre-openings and hotel conversions. This position will be a key member of the Food & Beverage Operations pool for the European division.
SCOPE
TheDirector Food & Beverage, Europe provides support/ is responsiblefor 52 franchised hotelsas well as 137 managed hotels.
Location requirements:
· The Director Food & Beverage, Europe is to be locatedat the Europe Office Eschborn.
· Language Requirements: High proficiency (speaking, reading and writing) in English is required.
· Travel Requirements: There is a 75% business travel required.
EXPECTED CONTRIBUTIONS
The following are specific responsibilities and contributions critical to the successful performance of the position:
Food & Beverage Leadership
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Balanced Scorecard Results: Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share.
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Enhance restaurant and bar products and services appropriately for all brands to build customer loyalty
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Be a respected partner within the sales discipline
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Demonstrate a thorough understanding of the lodging business (hotel operation, industry drivers, challenges, competitors, MI’s position in the global marketplace) and cutting edge restaurant and bar trends to unveil opportunities for growth
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Provide leadership to hotel management teams to successfully implement restaurant and bar initiatives and programs
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Frame and develop an integrated restaurant and bar knowledge architecture for all brands
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Ensure all hotels operate with respect to European continent and corporate restaurant and bar programs
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Act as a discipline subject matter expert regarding restaurant and bar product and delivery to all constituencies (internal and external)
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Assist field restaurant and bar associates to achieve consistent, high quality event delivery
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Maintain and communicate updated restaurant and bar Standard Operating Procedures (SOPs)
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Work closely with the Sales discipline to create and maintain effective restaurant and bar communications on programs
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Monitor overall performance of restaurant and bar operations and provide action planning as needed
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Solicit input from diverse sources to make sound business decisions. Utilize understanding of the lodging business (hotel operation, industry drivers, challenges, competitors, MI’s position in the global marketplace) and cutting edge restaurant and bar trends to promote opportunities for growth
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Develop and facilitate restaurant and bar training that assists event associates to provide exceptional customer service, increase customer loyalty, promote effective interdepartmental cooperation, and grow associate satisfaction
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Ensure continual development of diverse, high-caliber talent which makes a strong positive impact on the organization
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Act as a liaison and expert resource for owners and franchisees
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Maintain strong and professional working relationship with Events, Culinary, Sales, Rooms/Retail/Leisure, Procurement, IR, Engineering, and Loss Prevention
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Represent Marriott on industry boards and organizations
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Develop strategic professional relationships with suppliers/vendors (i.e. MVP)
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Ensure consistency in messages (written, visual, audio) that are generated for products/services and ensure that those messages support Marriott International’s restaurant and bar strategies; Use technology effectively to communicate and influence in a timely, high-impact manner; Coordinate restaurant and bar communications with Events & Bars, Culinary, and Sales communications
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Prepare presentations regarding event operations
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Performs other duties as assigned to meet business needs.
Financial and Accounting Management
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Drive revenue and improve profitability of restaurant and bar operations
Talent Management
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Be a resource for recruiting and developing field associate talent; Drive associate satisfaction
Owner Relations
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Develop effective business partnership with property ownership to develop solutions that meet the expectations and create value for both owners and Marriott International
Qualifications:
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
CANDIDATE PROFILE - KEY TALENTS AND EXPERIENCE DESIRED
REQUIRED:
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5 years progressively responsible work experience (including management experience) in restaurant and bar management or food & beverage
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Experience in restaurant and bar management, specifically in the area of restaurant and bar operations
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Proven experience understanding multi brand standards
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Proven expertise in hands-on openings of hotels preferred
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Active participation in industry organizations preferred
PREFERRED SKILLS AND KNOWLEDGE:
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Financial management skills (e.g. ability to analyze P&L statements, develop operating budgets, prepare a short and long term forecast, and champion capital expenditure planning)
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Ability to analyze and react to trends across multiple hospitality disciplines
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Ability to respond to complex or ambiguous situations without losing focus of key restaurant and bar objectives
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Excellent verbal communication, written communication, analytical, problem-solving, decision making and presentation skills
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Excellent project and change management skills
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Ability to read and interpret blueprints
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Strong interpersonal skills with multiple stakeholders (e.g. customers, owners, peers, associates, vendors, corporate)
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Effective influence, negotiation, conflict management, and consensus building skills
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Ability to train field associates (e.g. new programs/products/services, skill gaps on action plans)
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Strong ability to use standard software applications, hotel systems, and events specific systems
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Strong understanding of interrelationship with related departments such as events, culinary and sales
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Knowledge of workforce analysis and labour productivity
Education and Professional Certification:
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College degree in Hotel Management, Hospitality Management, or Culinary, Sales, Marketing or other related areas or Equivalent combination of education and experience from which comparable knowledge and skills can be acquired is required
Job: Food and Beverage Services
Organization: Corporate