Contact:Marriott International HQ
Posted in: District of Columbia Management Jobs
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The Marriott International HQ located at 10400 Fernwood Road, Bethesda, MD 20817 is currently hiring a Mgr-F&B Ops-Americas.
Responsibilities include: Members of the Operations Support Resources team will be deployed to temporary assignments of varying durations (based on specific hotel needs) as directed by CLS Leadership. This job is designed to "fill the gaps" in the operations of our hotels as identified by leadership. This job will require members of the team to travel extensively; however, relocation is not expected. The time in position requirement will follow the standard company policies. Performance will be evaluated after each assignment via an appraisal from the General Manager/Department Head of the hotel where the assignment occurred. Operations Support Resources associates are expected to demonstrate professional demeanor and behavior at all times as the associate represents the Continent Lodging Services organization of the Americas. Management position responsible for daily operations in Restaurants, Bars, Food Outlets, Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises shifts for Restaurants, Bars, Food Outlets and Room Service. CORE WORK ACTIVITIES Managing Food and Beverage Operations Activities associated with Restaurant, Bar/Lounge, and other Food and Beverage Outlets Opens and closes restaurant, bar, or food and beverage outlet shifts. Supervises operations for all related areas in the absence of Director or Sr. Manager. Demonstrates self-confidence and enthusiasm. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Performs all duties of restaurant associates and related departments as necessary. Reports malfunctions in department equipment. Leading Food and Beverage Operations Teams in Day to Day Activities, Holding Teams to High Work Standards, and Modeling Those Standards Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Ensures and maintains the productivity level of associates. Demonstrates knowledge of the brand-specific service culture. Managing Profitability Manages to achieve or exceed budgeted goals. Responsible for daily and cumulative financial performance. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the Managing Day-to-Day Event Operations associated with Banquets, Event Services and Event Technology on an as needed basis Ensures meeting and event rooms/space are set according to event documentation (Banquet Event Orders, resumes, etc.) and customer requirements. Maintains attendance log for Banquet and Event Services associates. Maintains and enforces established sanitation levels. Acts as a liaison between Banquets, Event Planning, Event Delivery teams and the group contact throughout the event. Adheres to and reinforces all standards, policies, and procedures (Core Deliverables, SOPs, LSOPs, etc.). Works with Event Planning team to ensure flawless delivery of events. Assists in maintaining the inventory of meeting and event rooms/space amenities (e.g., pads, pens, candy, water service) and other controllable supplies. Providing Exceptional Customer Service Responds quickly and proactively to customer concerns. Interacts with customers to obtain feedback on product quality and service levels. Additional Responsibilities as Assigned Complies with all corporate accounting procedures. Performs additional duties, departmental and/or total hotel related, as assigned and requested. Analyzes information and evaluating results to choose the best solution and solve problems. Ensures effective departmental communication and information systems through logs, department meetings and hotel meetings. Travel required, approximately, 95% CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, Culinary or related professional area. 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 Technical Knowledge and Skills Demonstrated on the Job (preferred but not required upon entry) MICROS Running a shift, scheduling, , Problem Solving (Guest complaints; scheduling, financial and logistics), Managing day to day operational performance, Hospitality Skills Certifications Earned on the Job (preferred but not required upon entry) Food Safety Certification Required One of the following: National Registry of Food Service Professionals, ServSafe, Prometric, CRFA-NFSTP (Canada only) TIPS BarArts Beverage Certification Management Competencies Leadership Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Marriott in alignment with its values. Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action. Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.
To apply now, go to: https://jobs.marriott.com/marriott/jobs/19000KST?%3Flang=en-us
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