Director of Restaurants - JW Marriott Phoenix Desert Ridge Resort & Spa - (19085089)
Company: Marriott International, Inc.
Posted on: September 13, 2020
Here's To Your Journey with JW Marriott Marriott International
portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels, Marriott International's flagship brand with more
than 500 global locations, is advancing the art of hosting so that
our guests can travel brilliantly. As a host with Marriott Hotels,
you will help keep this promise by delivering premium choices,
sophisticated style, and well-crafted details. With your skills and
imagination, together we will innovate and reinvent the future of
travel. JW Marriott is part of Marriott International''s luxury
portfolio and consists of more than 80 beautiful properties in
gateway cities and distinctive resort locations around the world.
JW believes our associates come first. Because if you're happy, our
guests will be happy. It's as simple as that. Our hotels offer a
work experience unlike any other, where you'll be part of a
community and enjoy a true camaraderie with a diverse group of
co-workers. JW creates opportunities for training, development,
recognition and most importantly, a place where you can really
pursue your passions in a luxury environment. Treating guests
exceptionally starts with the way we take care of our associates.
That's The JW Treatment. The JW Marriott Phoenix Desert Ridge
Resort & Spa, located at 5350 E. Marriott Drive, Phoenix, Arizona,
85054 is currently hiring a Director of Restaurants.
Responsibilities include: 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. This includes customer needs assessment, meeting quality
standards for services, and evaluation of customer satisfaction.
Economics and Accounting- Knowledge of economic and accounting
principles and practices, P&L statements, operating budgets,
forecasting and scheduling, and the reporting of financial data.
Analytical/Critical Thinking- The ability to gather and organize
information using a logical and systematic process; recognize
patterns and relationships in complex data; examine data to
identify implications, problems and draw appropriate conclusions;
generate alternative solutions to problems; evaluate strengths,
weaknesses and consequences of alternative solutions and approaches
to solving problems. Management of Financial Resources- Determining
how money will be spent to get the work done, and accounting for
these expenditures. Administration and Management -Knowledge of
business and management principles involved in strategic planning,
resource allocation, human resources modeling, leadership
technique, production methods, and coordination of people and
resources. Applied Business Knowledge- Understanding market
dynamics, enterprise level objectives and important aspects of the
company's business to accurately diagnose strengths and weaknesses,
anticipate opportunities and risks, identify issues, and develop
strategies and plans. Aligning individual and team actions with
strategies and plans to drive business results. Food Production and
Presentation- Knowledge of techniques and equipment for preparing
and presenting food products (both plant and animal) for
consumption, including storage/handling techniques and sanitation
standards. 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 to educate restaurant staff on menu items
including ingredients, preparation methods and unique tastes.
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; advocates sound
financial/business decision making; demonstrates honesty/integrity;
leads by example. 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, including estimating cost and benefit,
exploring new business opportunities, etc. 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, sets a good example
of excellent customer service, and creates a positive atmosphere
for guest relations. Displays leadership in guest hospitality,
exemplifies excellent customer service and creates a positive
atmosphere for guest relations. Ensures cash control and liquor
control procedures are followed by all Restaurant, Bar/Lounge and
Room Service employees. Ensures compliance with all food & beverage
policies, standards and procedures by training, supervising,
follow-up and hands on management. Ensures compliance with food
handling and sanitation standards. Ensures staff understands all
applicable liquor laws. Establishes guidelines for customer service
so employees understand expectations and parameters. 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, providing
guidance, feedback, and individual coaching when needed. Estimates
cost and benefit ratio, maintaining balance between profit and
service satisfaction. Empowers employees to provide excellent
customer service. Incorporates guest satisfaction as a component of
departmental meetings with a focus on continuous improvement.
Interacts with guests to obtain feedback on product quality and
service levels. Meets with guests on an informal basis during meals
or upon departure to obtain feedback on quality of food and
beverage, service levels and overall satisfaction. Responds
effectively to guest problems and handles complaints. Reviews guest
satisfaction feedback with employees to develop appropriate
corrective action. Managing and Conducting Human Resource
Activities Provides guidance and direction to subordinates,
including setting performance standards and monitoring performance.
Ensures that expectations and objectives are clearly communicated
to subordinates; subordinates are also open to raise questions
and/or concerns. Administers the performance appraisal process for
direct report managers. Communicates performance expectations in
accordance with job descriptions for each position and monitors
progress. Ensures employees are treated fairly and equitably.
Ensures property policies are administered fairly and consistently.
Interviews and hires management and hourly employees with the
appropriate skills to meet the business needs of the operation.
Observes service behaviors of employees and provides feedback to
individuals and or managers. Additional Responsibilities Informs
and/or update the executives, the peers and the subordinates on
relevant information in a timely manner. Provides information to
supervisors, co-workers, and subordinates by telephone, in written
form, e-mail, or in person. Analyzes information and evaluating
results to choose the best solution and solve problems. To apply
now, go to:
Marriott International is consistently recognized as an employer of
choice globally by FORTUNE magazine, DiversityInc and Great Places
to Work Institute, among others. Visit www.marriott.com/careers to
learn more about our workplace culture and career opportunities.
Chat, engage and follow us on social media.
http://www.instagram.com/marriottcareers @lifeatmarriott on
Snapchat So, we ask, where will your journey take you? - Marriott
International is an equal opportunity employer committed to hiring
a diverse workforce and sustaining an inclusive culture. Marriott
International does not discriminate on the basis of disability,
veteran status or any other basis protected under federal, state or
Keywords: Marriott International, Inc., Scottsdale , Director of Restaurants - JW Marriott Phoenix Desert Ridge Resort & Spa - (19085089), Executive , Scottsdale, Arizona
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