Marriott International is a leading global Lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.
Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.
We are
recruiting to fill the position below:
Job
Title: Manager,
Food & Beverage II B
Job
Number: 24023192
Location: Ikeja, Lagos
Job Category: Food and Beverage & Culinary
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.
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.
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.
Application
Closing Date
Not Specified.
How to
Apply
Interested and qualified candidates should:
Click here to apply online
