Executive Director of Culinary Operations

2 months ago

Atlanta, Georgia, United States Marriott Full time
Job Summary

As a key member of the Marriott team, the Executive Director of Culinary Operations will play a crucial role in leading the property's food and beverage/culinary operation. This includes overseeing the development and implementation of departmental strategies, ensuring the brand's service strategy and initiatives are executed, and driving revenue growth while maximizing financial performance.

Key Responsibilities
  • Developing and Executing Food and Beverage Strategy and Goals
    • Work with direct reports to develop and implement promotions, food and wine pairings, menu items, and presentations.
    • Develop a food and beverage operating strategy aligned with the brand's business strategy and lead its execution.
    • Ensure integration of departmental goals in game plans.
  • Leading Food and Beverage Teams
    • Ensure regular, on-going communication occurs in all areas of food and beverage.
    • Work with direct reports to review business in house and potential business in surrounding areas and troubleshoot potential challenges/conflicts.
    • Review staffing levels to ensure guest service and operational needs are met.
    • Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviors.
    • Provide feedback to employees based on observation of service behaviors.
  • Maximizing Food and Beverage Revenue
    • Review financial reports and statements to determine how Food and Beverage is performing against budget.
    • Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
    • Encourage calculated risk-taking to generate incremental revenue and deliver Savvy Service.
  • Ensuring Exceptional Customer Service
    • Create an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
    • Review comment cards, guest satisfaction results, and other data to identify areas of improvement.
    • Strive to improve service performance.
  • Managing and Conducting Human Resource Activities
    • Ensure property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
    • Conduct annual performance appraisals with direct reports according to Standard Operating Procedures.
    • Communicate and execute departmental and property emergency procedures.
Requirements
  • 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.
Benefits

Marriott offers a competitive salary range of $91,000 to $115,000 annually, a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans.

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