Food and Beverage Manager

3 days ago

Longboat Key, United States Marriott International, Inc Full time

**Job Number** 24079116

**Job Category** Food and Beverage & Culinary

**Location** The St. Regis Longboat Key Resort, 1620 Gulf of Mexico Drive, Longboat Key, Florida, United States VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

Anticipated to open in summer of 2024, The St. Regis, Longboat Key Resort and Residences, will be a one-of-a-kind luxury resort on this Sarasota barrier island. Located on 18 acres of premier beachfront property, with over 800 feet of private beach, this expansive resort includes multiple pools, a winding river, and a four-acre saltwater lagoon complete with stingrays, turtles, and tropical fish. Resort amenities include a 20,000 square foot spa, 17,00 square feet of indoor meeting space and a wide range of food and beverage offerings including three restaurants and multiple bar venues. The discerning expertise and bespoke service of St. Regis will complement these exquisite facilities and amenities to create an iconic resort destination.

**JOB SUMMARY**

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 4 years experience in the food and beverage, culinary, 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; 2 years experience in the food and beverage, culinary, or related professional area.

**CORE WORK ACTIVITIES**

**Developing and Maintaining Budgets**
- Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
- Maintains a positive cost management index for kitchen and restaurant operations.
- Utilizes budgets to understand financial objectives.

**Leading Food and Beverage Team**
- Manages the Food and Beverage departments (not catering sales).
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Oversees all culinary, restaurant, beverage and room service operations.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee's concerns.
- Provides a learning atmosphere with a focus on continuous improvement.
- Provides proactive coaching and counseling to team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

**Ensuring Exceptional Customer Service**
- Provides excellent customer service.
- Responds quickly and proactively to guest's concerns.
- Understands the brand's service culture.
- Drives alignment of all employees, team leaders and managers to the brand's service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
- Verifies all banquet functions are up to standard and exceed guest's expectations.
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Serves as a role model to demonstrate appropriate behaviors.
- Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

**Managing and Conducting Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Conducts performance reviews in a timely manner.
- Promotes both Guarantee of Fair Treatment and Open Door policies.
- Identifies the develo

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