This position is responsible for overseeing the food and beverage operations of the hotel to ensure the achievement of established food and beverage quality and guest service standards. Direct the leaders of the Food and Beverage outlets in the day to day activities and operations, develop and communicate departmental strategies and goals, and assign/prioritize work while ensuring all staff are properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. Duties include achieving budgeted revenues, ensure monthly forecasts are accurate and achieved, as well as maximizing profitability within the food and beverage outlets. Assist the Food and Beverage team in the preparation and development of the annual operating budgets and financial plans of the hotel relating to Food and Beverage. Establish and achieve operating, guest service and financial goals.
Performs or approve hiring of F&B personnel.
Oversees and ensures the proper training of all F&B personnel following the White Lodging way guidelines and flight plans
Implements, communicates and enforces team standards and expectations of the Company.
Consistently monitors communications, morale and motivation of all F&B personnel.
Practices, implements and enforces associate safe-work practices.
Ensures and monitors daily hygiene and work practices in both service and production.
Oversees Outlet leaders in the development, promotion, and execution of menus, dishes, drinks and recipes.
Tests cooked food by taste and smell in order to ensure that they are on par with the current use records.
Ensures purchasing and receiving department is achieving 90% compliance with the Avendra program and follow the White Lodging internal audit procedures.
Oversees the Executive Chef(s) in food preparation to make sure that he/she is following corporate standards and maintains a great food quality in the catering areas.
Ensure food, liquor, wine and other beverage costs are in line with budget and theoretical costs.
Oversee the Food and Beverage operations during meal period times ensuring service tasks such as cooking, clearing tables, serving, taking orders, delivering room service, and cleaning all are performed in accordance with brand service standards.
Monitor associate and patron activities in order to ensure liquor regulations are obeyed;
Work with F&B Leaders to plan food utilization based on anticipated number of guests, nutritional value, palatability, popularity and costs. Ensure pricing is appropriate compare to the market place to achieve budgeted revenues and profit margin.
Promptly addresses all disputes or work-related concerns among F&B associates.
Assists in the proper discipline and/or termination of F&B associates
Properly and accurately documents all F&B associates disciplinary actions.
Assist or issue an accurate weekly forecast so weekly plan and schedules can be made in order to achieve the highest guest satisfaction.
Monitor revenue reports and answer reviews when needed
Develop a long term one year plan during budget time in order to achieve the budgeted sales and maximize profit.
Develop and maintain a 90 days marketing plan in order to promote sales.
Develops or follow corporate standards and ensures cost control practices.
Leads FB meetings, participates in labor meetings and conduct training workshops.
Motivates F&B associates and encourages a cooperative team effort across all departments.
Develops institutes and monitors methods of reducing F&B employee turnover.
Ensure that REX and Raps are performed following the White Lodging way standards Continually monitors the job performance of all F&B personnel, and maintains current and accurate F&B personnel records.
Audits weekly F&B labor to ensure payroll accuracy and that all labor margins are achieved.
Provides tools, equipment and materials necessary for all F&B personnel to adequately perform required, job tasks;
Communicates updates/changes in Company policy and procedures to all F&B associates.
Assures the proper working order/condition of all property equipment, tools and furnishings by working closely with the engineering dept.
Conducts weekly inspections of Kitchen, storage, IRD, Restaurant and Bar areas.
Properly documents any deficiencies uncovered during regular department inspections, then ensures the prompt correction such deficiencies.
Resolves guest complaints to the satisfaction of the customer; drives focus on guest service and achievement of guest service related goals.
Strives to achieve maximum profitability through maximized revenues, inventory and cost controls; Achieve budgeted revenue and profit goals.
Coordinates participation in internal training and development programs
Creates and maintains a “guest first” priority throughout the department - maintains a high visibility throughout the Restaurant/Bar areas, networking often with both personnel and guests.
Maintains knowledge of local competition and general industry trends.
Trains and maintains a thorough working knowledge of the property’s point-of-sale computer system.
Ensures all cash handling procedures and internal audit controls are in place and adhered to.
Consistently seeks new ways to increase sales and actively participants in the development of specials, promotions, etc.
Strives to be innovative in new programs designed to eliminate waste and increase productivity
Follows up on all documented on-property accidents and/or incidents, whether involving associates or guests
Assures the proper storage of supplies and materials used by all F&B associates.
Promotes and assures the orderliness of storage, freezer and cooler areas.
Maintains an appropriate level of community and public affairs involvement.
Establishes, communicates and tracks goals - both revenue and guest satisfaction levels
Remains abreast of market trends, implementing changes as needed to maintain and/or increase share and subsequent revenues.
Ensures the safety and security of guests and employees.
Communicates and coordinates with maintenance and repair or capital replacement work in any F&B area.
Performs any other duty required by the General Manger.
Judgement / Decision Making
Ability to study, analyze and interpret complex data and activities
Organizational and Planning
Must possess highly developed communication skills.
Must have excellent vision for administrative responsibilities (forecast, profit drivers, budget review, revenue streams)
Marketing / Sales
Accounting / Cash Handling
High school diploma or GED required; college degree preferred
Food Handler Manager Certification
State Liquor License Certification
10+ year’s progressive experience in a hotel/restaurant environment; with at least 6 years in departmental leadership roles.
The major responsibility in this position is to lead, direct and oversee all operations of the restaurant, lounge and kitchen outlets on a daily basis. The goal is to satisfy the guest, providing a variety of services to help make his/her dining and lounge experience both comfortable and memorable.
A vast majority of the workday is spent interacting with others, including guests and personnel. This requires speaking, listening and standing. A typical workday includes directing personnel to perform various tasks as well as visiting with guests about their travels and/or lodging and dining experiences, both favorable and unpleasant. Therefore, this position utilizes problem solving and reasoning abilities on a daily basis.
This position involves several varying responsibilities and often requires an ability to perform multiple tasks and transactions in a very fast paced environment, and react to changes within that environment; therefore memory and prioritizing skills are essential and used throughout the day. Memory, organizational, impartial reasoning and prioritizing skills are essential and used daily.
Also utilized daily are the abilities to delegate responsibilities and to determine when delegation is warranted. However, equally important are follow-through skills. All delegated tasks remain the responsibility of this position, requiring thorough follow-up of each assigned duty.
Reading and writing abilities are utilized generously in the documenting of daily activities. Business letters are often necessary, along with the completion of various form documents.
Mathematical abilities, including basic math, are utilized when verifying daily paperwork, handling deposit monies, guest accounts, purchasing, budgeting, forecasting sales and figuring current revenues, occupancies, average daily rates and revenues per available rooms.
Much time is spent moving about the property in servicing guest needs and directing personnel. Additionally, inspections of F&B areas are a primary responsibility of this position, which can involve unlocking, opening, bending, stooping, pushing, pulling, lifting and climbing stairs.
In the heart of downtown, the newly-renovated Richmond Marriott offers a blend of luxury and Southern charm. Connected via skywalk to the Greater Richmond Convention Center, our hotel in Downtown Richmond offers a prime location that puts you just steps from its historical past. Guests can experience the city's unique ambiance by taking the complimentary shuttle to a number of diverse dining and entertainment venues. The stylish guest rooms feature modern amenities including High-Speed WiFi, flat-screen TVs with premium cable, and our signature Revive® bedding. With over 26,000 sq. ft. of newly-renovated event space, the Richmond Marriott is an ideal location for hosting corporate events, small conferences, and weddings for up to 2,000 guests. Diners love T-Miller’s, the exciting, onsite sports bar, and often follow up with a cocktail in the Liberty Bar at the hotel. With first-class service and thoughtful amenities including a lobby Starbucks coffee shop, this Marriott stands among Richmond hotels.