RestDir of F&B

Job Details:

Job Location:

Marriott Stamford - Stamford, CT 06901, Food & Beverage Director
- Stamford Marriot - Stamford,CT

BIG OPPORTUNITY ALERT

Ready to make your mark and build something extraordinary?

The Stamford Marriott is seeking an energetic, driven, and strategic Food & Beverage Director to lead our commercial efforts during one of the most exciting transformations in the history of property.

$50 MILLION TRANSFORMATION UNDERWAY

This is far more than another hotel leadership opportunity. The Stamford Marriott is undergoing a $50 million transformation and complete repositioning, creating a fresh, elevated experience designed to establish the property as one of the premier destinations in the market.

You will have the opportunity to help shape that future—building demand, growing revenue, developing new relationships, strengthening the hotel's Food & Beverage position, and creating a high‑performing culinary culture.

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurant/Bar, Room Service, M club Lounge, Banquets and Catering operation. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meet the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.

Develops and implements property‑wide strategies that deliver products and services to meet or exceed the needs and expectations of the Stamford Marriott target customer.

• Marriott F & B Service Standards
  - Knowledge of principles and processes for providing guest with essential services. This includes assessment of guest needs, meeting quality standards for services, and evaluation of guest satisfaction.
• Management of Financial Resources
  - Determining how money will be spent to get the work done, and accounting for these expenditures. Controlling of Payroll, especially overtime in the Restaurant & Bar.
• 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. Covering F & B operation during evening operation is necessary.
• 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 F & B business results.

• Sets expectations and holds food and beverage team accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Works with Food and Beverage team to determine areas of concern and develop strategies to improve the department’s financial performance.

• Develops and manages Food and Beverage budget. Performs physical count of F & B inventory and reconciles actual stock count to computer‑generated reports.
• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded, and opportunities are identified and addressed.
• Ensure timely completion of F & B team Time & Attendance on PAYCOM payroll system.

• Achieves and exceeds goals including performance goals, budget goals,…