Food and Beverage Director- Marriott

Job Description

Job Description

Overview: Oversee and direct the activities of the food and beverage establishment located at the National Infantry Museum to ensure it is operating to meet and exceed goals and objectives to include Fife & Drum Restaurant and Catering events. Responsibilities and requirements:

· Complete on-site training and all designated training

· Approach all encounters with guests and employees in at attentive, friendly, courteous and service-oriented manner.

· Maintain regular attendance and daily payroll according to the needs of the restaurant.

· Maintain high standards of personal appearance and grooming, i.e., wearing the proper uniform and name tag while on duty to include all staff.

· Oversee all aspects of the daily operation of the restaurant

· Supervise restaurant and Banquet employees

· Respond to guest complaints in a timely manner

· Work with the other Managers and Supervisors and keep them informed of issues as they arise.

· Keep immediate supervisor informed of all matters requiring attention.

· Prepare and submit required reports in a timely manner

· Monitor quality of service in the restaurant by visiting all tables during the meal period

· Ensure compliance with all local liquor laws, health and sanitation regulations

· Ensure compliance with requisitions procedures

· Be visible on the floor and assist staff as needed during each meal period

· Conduct staff performance reviews in accordance with Valley's standards

· Ensure the proper training of employees

· Be involved in and/or conduct departmental and restaurant training

· Interview candidates for all F&B positions

· Conduct all attend all required meetings

· Complete tip reporting

· Perform any other duties as requested by management

· Must be 18 years of age or older.

· Minimum of a high school diploma or GED.

· Detail oriented and strong written/verbal communication required.

· Must be able to convey information and ideas clearly.

· Must be able to take alternative courses of action quickly and effectively.

· Must be able to take the initiative in job performance, including anticipating what needs to be done in advantage of necessity.

· Must work well in stressful, high-pressure situations.

· Must be able to anticipate, prevent, identify and solve problems as necessary.

· Must have the ability to assimilate complex information, data, etc. from several sources and consider, adjust or modify to meet the constraints of the particular need.

· Must be able to listen to, understand, clarify and resolve the concerns and issues raised by co-workers and guests.

· Must be able to work with and understand financial information and data, and basic mathematical functions.

· Must be able to achieve budgeted financial objectives.

· Must pass background check.

· Must be able to stand for extended periods of time as well as walking, bending, and stooping on occasion.

· Able to lift, carry, push, and pull up to 25 lbs.

The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.