Dir-F&B & Event

July 8, 2024

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Job Description


Description du poste Job Number 24116000 Job Category Food and Beverage & Culinary Location Fes Marriott Hotel Jnan Palace, 8 Avenue Ahmed Chaouki, Fes, Morocco, Morocco VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JJOB SUMMARY Functions as the strategic business unit ( Food and Beverage, Boutiques) leader of the property’s food and beverage & boutique operation, including Restaurants, Bars, Events, Cocktails reception related to lifestyle restaurants, lounges, events and Boutique, where applicable. Position oversees the strategic development, implementation and full activation of the activities and arena set by all restaurants, bars, Tea Room, Boutique, Stores, Vernissages, cocktail and related social events which create dynamism amongst all the food and beverage point of sales, the boutique and the leaisure areas as Spa. This include the dual support from / to Strategic Marketing, where it will apply either Hotel Restaurants and Bars or Standalone Restaurants and Bars strategic and brand initiatives. The position ensures this arena of food and beverage & Boutiques operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the F&B&Boutique as Business unit department. Develops and implements property-wide strategies that develop and activate products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment. Responsible for the management and no authority on operation only events and combination of both and Special Events which fostere the awareness and the business as whole of the boutique galleries together with the Food and Beverage points of sales in charge of the kitchen also. Leads, implements, and maintains a management philosophy in alignment with company standards. The position has overall responsibility for ensuring the proper execution of special targeted social events as well as achieving profitability, event planner and employee satisfaction and the financial performance of special events. 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. Experience in Fashion trade is not a mandatory but constitutes an essential element to understand the whole concept of this hybrid strategic business unit. Skills and Knowledge Local community – know, understand and meet the local community needs, wishes, wants and desires interm of social time to spent together with friends, business partners and society as whole for the purpose of leaisure, business and life experience. Partnership – understand the basic and the sophisticated needs and win-win tails of long-lasting valued partnership whereas risks are shared and benefits and earned from both parties. Fostering SQM productivity – ability to understand the ROI by SQM and understand the key elements willing and act to participate to create related values. Marketing knowledge and skills: be able to understand the hints of creating SEO-optimized website, work hand in hand with the Marketing leader to create the 3Cs – Content, Contain and Conversation including and not limited to the visual storytelling on the social medias platforms, able to support in creating business profiles, team up with influencers, help the Marketing leader to design email campaigns, support the running of targeted ads, fostering assisting to share customer testimonials and plan the run flash sales activities related to Food and Beverage individually or associated to the Boutique. Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Management of Financial Resources – Determining how money will be spent to get the work done, and accounting for these expenditures. 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. Applied Business unit 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 business results. Management of Material Resources – Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage & Events Goals Sets expectations and holds food and beverage & Events leadership accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage & Boutique are performing against Forecats, budget and Last period. Makes recommendations for CAPEX funding of food and beverage & Boutique equipment and renovations in accordance with brand business unit strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance in association with the Boutique and related social events. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance and partnership with the boutique owners or reppresentatives. Managing Special Events Operations and Budgets Researches and analyzes new products, pricing and services of competition together with the boutiques partners. Works with direct reports and with your subordinate Events and Entertainment Manager to review scheduled events and troubleshoot potential challenges/conflicts amongst the operational stakes. Ensures the property is apprised of all groups that will impact property operations. Ensures special event space and corresponding heart of the house areas are cleaned and maintained. Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines. Leads the execution of brand service initiatives in event management areas. Develops an event management strategy that is aligned with the company’s business strategy and leads its execution. Conduct daily walk-through of banquet floor to ensure client satisfaction and quality standards. Ensure that each abstract idea in term of new product, services and social events activities are developed around a C-suites and related HODs in order to empower their participation to the development of the activity itself and eager to deploy on the ground successfully. Ensure a strong coordination and collaboration with the Marketing leader aiming to common success. Ensure a strong coordination and collaboration with the Hotel Manager and General Manager aiming to common success. Ensure a very strong dual coordination and collaboration with the Food and Beverage leaders aiming to instil the culture of this business unit and deploy the right product and service for common success. Ensure a very perpetual coordination and collaboration with the Events and Entraitenement Leader aiming to develop and deliver what the people wants in order to generate superior financial results and high reputation. Leading Special Events Team Be accountable for desired service behaviors related to product and service delivery. Communicates a clear and consistent message regarding departmental goals to produce desired results. Assists in execution of departmental goals in game plans. Ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary. Ensure a very strong collaboration with the Entertainment and Event Manager. Developing and Maintaining Budgets Develops and manages Food and Beverage & Events budget. Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Ensures a control on liquor or other items sponsored based on MI procedures and compliance. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Special Events Team Be accountable for desired service behaviors related to product and service delivery. Communicates a clear and consistent message regarding departmental goals to produce desired results. Assists in execution of departmental goals in game plans. Ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary Creates an atmosphere in all event management operations areas that meets or exceeds guest expectations. Consults with customers in order to determine objectives and requirements for social events and related activities linked with the boutique, singuararly or grouped up. Reviews customer feedback data to identify service failures and provide guidance on problem resolution. Sublime collaboration with Entertainment and Events Manager Provides collaboration to develop an annual social events activities Path the way to activate those activities with the erelated operational stakes. Chair related meeting with the aim to share and develop the idea of any concept with the key operational stakes. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Ensuring Exceptional Customer Service Provides services that are above and beyond for local community, hotel customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Reviews findings from comment cards and guest satisfaction results with hotrel team and ensures appropriate corrective action is taken. Empowers employees to provide excellent guest service. Managing and Conducting Human Resource Activities Ensure the Food and Beverage & Events for special activities are well staff and training on the concepts and or events. Ownership of the P&L of F&B&E Business Unit In charge of the overall profitability of the F&B&E Business unit and namely of: (i) driving revenue and identifying ways to improve the revenue, (ii) monitoring the staff and FTE and identifying ways to optimize such expenses, (iii) closely coordinating with the Marketing & Communication team in order to implement necessary actions to drive revenue and enhance e-reputation, (iv) closely coordinating with the Entertainment team in order to implement necessary actions to enhance overall experience, in accordance with brand standards. MANAGEMENT COMPETENCIES Leadership Adaptability – Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment. Communication – Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action. Problem Solving and Decision Making – Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions. Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values. Managing Execution Building and Contributing to Teams – Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members. Driving for Results – Focuses and guides others in accomplishing work objectives. Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed. Building Relationships Coworker Relationships – Develops and uses collaborative relationships to facilitate the accomplishment of work goals. Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards. Global Mindset – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential. Generating Talent and Organizational Capability Organizational Capability – Evaluates and adapts the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit. Talent Management – Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives. Learning and Applying Professional Expertise Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others. Business Acumen – Understands and utilizes business information (e.g., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges. Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges. Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards. Food and Beverage Marketing – Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers. Food and Beverage Inventory – Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production. Finance/Accounting – Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies. Purchasing and Materials Management – Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control. Basic Competencies – Fundamental competencies required for accomplishing basic work activities. Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.). Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues. Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences. Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents. Writing – Communicates effectively in writing as appropriate for the needs of the audience. 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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