Director of Banquets
Company: Marriott International
Location: Truckee
Posted on: June 25, 2022
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Job Description:
Posting Date Apr 29, 2022
Job Number 22069880
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Lake Tahoe, 13031 Ritz Carlton Highlands
Court, Truckee, California, United States
Brand The Ritz-Carlton
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N
At more than 100 award-winning properties worldwide, The
Ritz-Carlton Ladies and Gentlemen create experiences so exceptional
that long after a guest stays with us, the experience stays with
them. As the premier worldwide provider of luxury experiences, we
set the standard for rare and special luxury service the world
over. We invite you to explore The Ritz-Carlton.
JOB SUMMARY - Position responsible for all the food and beverage
operations, which includes all culinary, restaurant, beverage and
room service operations. Oversees guest and employee satisfaction,
maintaining standards and meeting or exceeding financial goals.
Demonstrates knowledge and proficiency of all applicable food and
beverage laws and regulations. Develops and implements business
plan for food and beverage. - CANDIDATE PROFILE Education and
Experience High school diploma or GED; 4 years experience in the
food and beverage, culinary, 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; 2 years experience in the food
and beverage, culinary, or related professional area. - CORE WORK
ACTIVITIES Developing and Maintaining Budgets Develops and manages
all financial, employee engagement and guest satisfaction plans and
actions for Food and Beverage departments. Maintains a positive
cost management index for kitchen and restaurant operations.
Utilizes budgets to understand financial objectives. - Leading Food
and Beverage Team Manages the Food and Beverage departments (not
catering sales). Supervises and manages employees. Manages all
day-to-day operations. Understands employee positions well enough
to perform duties in employees' absence. Utilizes interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. Oversees all culinary,
restaurant, beverage and room service operations. Creates and
nurtures a property environment that emphasizes motivation,
empowerment, teamwork, continuous improvement and a passion for
providing service. Provides excellent customer service to all
employees. Responds quickly and proactively to employee's concerns.
Provides a learning atmosphere with a focus on continuous
improvement. Provides proactive coaching and counseling to team
members. Encourages and builds mutual trust, respect, and
cooperation among team members. Monitors and maintains the
productivity level of employees. Develops specific goals and plans
to prioritize, organize, and accomplish work. Provides the
leadership, vision and direction to bring together and prioritize
the departmental goals in a way that will be efficient and
effective. Sets clear expectations with the employees and team
leaders and verifies that appropriate rewards are given if
expectations are exceeded. - Ensuring Exceptional Customer Service
Provides excellent customer service. Responds quickly and
proactively to guest's concerns. Understands the brand's service
culture. Drives alignment of all employees, team leaders and
managers to the brand's service culture. Sets service expectations
for all guests internally and externally. Takes ownership of a
guest complaint/problem until it is resolved or it has been
addressed by the appropriate manager or employee. Verifies all
banquet functions are up to standard and exceed guest's
expectations. 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.
Serves as a role model to demonstrate appropriate behaviors.
Manages day-to-day operations, drives quality, and verifies
standards are meeting the expectations of the customers on a daily
basis. - Managing and Conducting Human Resource Activities Provides
guidance and direction to subordinates, including setting
performance standards and monitoring performance. Conducts
performance reviews in a timely manner. Promotes both Guarantee of
Fair Treatment and Open Door policies. Identifies the developmental
needs of others and coaches, mentors, or otherwise helps others to
improve their knowledge or skills. Identifies the educational needs
of others, develops formal educational or training programs or
classes, and teaches or instructs others. Develops an action plan
to attack need areas and expand on strengths based on employee
engagement and guest satisfaction results. - Additional
Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates
by telephone, in written form, e-mail, or in person. Analyzes
information and evaluates results to choose the best solution and
solve problems. Drives effective departmental communication and
information systems through logs, department meetings and property
meetings. - - Marriott International is an equal opportunity
employer. -We believe in hiring a diverse workforce and sustaining
an inclusive, people-first culture. -We are committed to
non-discrimination on -any -protected -basis, such as disability
and veteran status, or any other basis covered under applicable
law.
Food and Beverage & CulinaryRequired
Keywords: Marriott International, Reno , Director of Banquets, Executive , Truckee, Nevada
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