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Job Number 20007616
Job Category Food and Beverage & Culinary
Location Marriott Resort Palm Jumeirah| Dubai| Plot 2070 located on the
trunk of Palm Jumeirah| Dubai| United Arab Emirates| United Arab Emirates VIEW
ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? Yes
Position Type Management
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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.
Marriott Resort Palm Jumeirah Dubai is a beach hotel & resort situated on
the trunk of the iconic Palm Island| providing easy access to the city’s
attractions. The first resort for Marriott’s flagship brand in the UAE will
feature 608 guest rooms| 8 restaurants and lounges| a world-class spa| state
of the art fitness centre| a kid’s club and flexible event space. Landscaped
gardens lead to an oversized pool with views of the private sandy beach|
Arabian Gulf and impressive Dubai skyline.
JOB SUMMARY
Functions as the strategic business leader of the hotel’s food and
beverage/culinary operation| including Restaurants/Bars| Room Service and
Banquets/Catering| where applicable. Oversees the development and
implementation of departmental strategies. Supports the implementation of the
brand service strategy and brand initiatives. Oversees the food and
beverage/culinary operation so that it meets the brand’s target customer
needs| associate needs and focuses on growing revenues and maximizing the
financial performance of the department. Develops and implements hotel-wide
strategies that deliver products and services to meet or exceed the needs and
expectations of the brand’s target customer and property associates and
provides a return on investment to the owner and Marriott International.
Performs culinary tasks while leading the staff and managing all food related
functions. Works to continually improve guest and associate satisfaction while
maximizing the financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure a consistent| high quality product is
produced| and to ensure that sanitation and food stardards are met. Manages
all food preparation areas (e.g.| banquets| room service| restaurants|
bar/lounge and associate cafeteria) and all support areas (e.g.| dish room and
purchasing).
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.
CORE WORK ACTIVITIES
Developing and Maintaining Food and Beverage/Culinary Goals
• Sets expectations and holds food and beverage leadership team accountable
for demonstrating desired service behaviors.
• Reviews financial reports and statements to determine how Food and Beverage
is performing against budget.
• Makes recommendations for CAPEX funding of food and beverage equipment and
renovations in accordance with brand business strategy.
• Works with food and beverage leadership team to determine areas of concern
and develops strategies to improve the department’s financial performance.
• Strives to improve service performance.
Developing and Maintaining Budgets
• Develops and manages Food and Beverage budget.
• Monitors the department’s actual and projected sales to ensure revenue goals
are met or exceeded and opportunities are identified and addressed.
• Manages cash control and liquor control policies in food & beverage areas..
• Focuses on maintaining profit margins without compromising guest or employee
satisfaction.
Leading Food and Beverage/Culinary Team
• Identifies opportunities to increase profits and create value by challenging
existing processes| encouraging innovation and driving necessary change.
• Functions as the strategic business leader of the hotel’s food and
beverage/culinary operation| including Restaurants/Bars| Room Service and
Banquets/Catering| where applicable.
• Communicates on a regular| on-going basis in all areas of food and beverage
(e.g.| pre-meal briefings| staff meetings| culinary team).
• Establishes and maintains open| collaborative relationships with direct
reports and entire food & beverage team. Ensures direct reports do the same
for their team.
• Develops a food and beverage operating strategy that is aligned with the
brand’s business strategy and leads its execution.
• Stays aware of market trends and introduces new food and beverage products
to meet or exceed customer expectations| generate increased revenue and ensure
a competitive position in the market.
Leading Kitchen Operations for Property
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees|
absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates| including setting
performance standards and monitoring 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.
• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.
• Solicits employee feedback| utilizes an |open door| policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.
• Supervises and coordinates activities of cooks and workers engaged in food
preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Performs culinary tasks while leading the staff and managing all food
related functions.
• Supervises all kitchen areas to ensure a consistent| high quality product is
produced| and to ensure that sanitation and food stardards are met.
• Manages all food preparation areas (e.g.| banquets| room service|
restaurants| bar/lounge and associate cafeteria) and all support areas (e.g.|
dish room and purchasing).
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and
receiving areas.
• Establishes goals including performance goals| budget goals| team goals|
etc.
• Communicates the importance of safety procedures| detailing procedure codes|
ensuring employee understanding of safety codes| monitoring processes and
procedures related to safety.
• Manages department controllable expenses including food cost| supplies|
uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand|s safety standards.
Ensuring Culinary Standards and Responsibilities are Met
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that
standards are met.
• Holds employees accountable for maintaining food handling and sanitation
certifications.
• Determines how food should be presented| and create decorative food
displays.
• Recognizes superior quality products| presentations and flavor.
• Follows proper handling and right temperature of all food products.
• Maintains purchasing| receiving and food storage standards.
• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.
• Oversees the development and implementation of departmental strategies.
• Supports the implementation of the brand service strategy and brand
initiatives.
• Oversees the food and beverage/culinary operation so that it meets the
brand’s target customer needs| associate needs and focuses on growing revenues
and maximizing the financial performance of the department.
Ensuring Exceptional Customer Service
• Provides and supports service behaviors 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.
• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality| exemplifies excellent customer
service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service
levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Establishes guidelines so employees understand expectations and parameters.
• Reviews findings from comment cards and guest satisfaction results with F& B
team and ensures appropriate corrective action is taken.
• Reviews comment cards| guest satisfaction results and other data to identify
areas of improvement.
• Shares plans to take corrective action based on comment cards and guest
satisfaction results with property leadership.
• Develops and implements hotel-wide strategies that deliver products and
services to meet or exceed the needs and expectations of the brand’s target
customer and property associates and provides a return on investment to the
owner and Marriott International.
• Works to continually improve guest and associate satisfaction while
maximizing the financial performance in all areas of responsibility.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent
plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training
regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals
and or managers.
• Manages employee progressive discipline procedures for areas of
responsibility.
• Coaches and supports food & beverage leadership team to effectively manage
wages| food & beverage cost and controllable expenses (e.g.| restaurant
supplies| uniforms| etc.).
• Hires food & beverage leadership team members who demonstrate strong
functional expertise| creativity and entrepreneurial leadership to meet the
business needs of the operation.
• Sets goals and expectations for direct reports using the performance review
process and holds staff accountable for successful performance.
• Coaches team by providing specific feedback to improve performance.
• Brings issues to the attention of Human Resources as necessary.
Additional Responsibilities
• Provides information to executive teams| managers and 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.
• Estimate food| liquor| wine| and other beverage consumption in order to
anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.
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