Assistant Director of Food & Beverage at Hutchinson Island Marriott Resort Job at Crescent Hotels & Resorts LLC
Hutchinson Island Marriott Resort is seeking an outgoing, people-oriented individual to join our Food and Beverage team as Assistant Director of Food and Beverage . This position is responsible for managing all area of Food and Beverage operations including outlets and banquets.
Hutchinson Island Marriott is beautifully situated on 200 acres bordered by the Atlantic Ocean and Intracoastal Waterway in Stuart, Florida on Hutchinson Island. Activities offered around our resort include beach and water sports, an 18-hole golf course, a 77-slip private marina, 13 tennis courts, fitness center, and outdoor pools, as well as special daily events for kids and adults. Guests staying with Hutchinson Island Marriott Resort are encouraged to have the full experience of enjoying events and activities while staying with us.
Essential Duties and Responsibilities:
Manages the daily activities and monitors the performance of the Food and Beverage management and service teams
Verifies that all outlet operational policies and procedures are maintained throughout the outlets and banquets
Verifies that Occupational Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines are maintained
Assists the Director of Food and Beverage (F&B) in developing and managing the strategic plan for the Food and Beverage division including budget administration, forecasting, inventory and cost control
Manages the development of the Food and Beverage outlet management team
Manages and creates Food and Beverage marketing and promotional opportunities for the outlets to draw clientele from the local market
Provides leadership and direction to all Food and Beverage outlets and staff including Restaurants and Banquets
Monitors the status and progress of each outlet and to maintain consistency in all area of Food and Beverage operations
Researches market trends and concepts to recommend appropriate products, services and operational changes necessary to maintain guest satisfaction
Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry
Verifies that all Food and Beverage outlet teams are properly trained in the areas of sanitation, food safety, and customer service
Managing and Conducting Human Resources Activities
Interviews, selects and trains employees
Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status
Monitors employee attendance and records absences/tardiness
Helps direct supervisors to achieve their own development goals
Conducts annual performance appraisal with direct reports according to Standard Operating Procedures
Complies with all corporate accounting procedures
Perform other duties as assigned
Experience
Required- Required to have 2-4 years experience in a Banquet leadership role.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
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