Director of Food and Beverage

JOB SUMMARY

The Director of Food & Beverage is responsible for providing strategic leadership and operational oversight of the property's Food & Beverage operations, including Restaurants, Bars, Room Service, Banquets, Catering, and Culinary functions. This role ensures the successful execution of Westin brand standards while delivering exceptional guest experiences, maximizing financial performance, and fostering a culture of service excellence and employee engagement.

The Director of Food & Beverage develops and implements departmental and property-wide strategies that drive revenue growth, profitability, operational efficiency, and guest satisfaction. The position serves as the key leader for all Food & Beverage operations, partnering closely with Culinary, Sales, Revenue Management, Finance, Human Resources, and Operations teams to achieve business objectives and deliver outstanding results.

KEY RESPONSIBILITIES

I. Food & Beverage Strategy & Operational Excellence

• Lead and oversee all Food & Beverage operations across Restaurants, Bars, In-Room Dining, Banquets, Catering, and Culinary functions.
• Develop and execute Food & Beverage strategies aligned with Marriott brand standards and the property's business goals.
• Ensure consistent delivery of exceptional food quality, beverage offerings, and service standards.
• Drive operational excellence through effective planning, resource allocation, and performance management.
• Continuously evaluate Food & Beverage operations and implement improvements that enhance efficiency and guest satisfaction.
• Maintain operational readiness across all outlets and dining venues.
• Lead the execution of brand service initiatives and Food & Beverage programs.
• Ensure all outlets consistently deliver memorable guest experiences.

II. Revenue Growth & Business Development

• Develop and implement strategies to maximize Food & Beverage revenues and profitability.
• Identify new revenue opportunities through innovative dining concepts, promotions, events, and beverage programs.
• Analyze market trends, guest preferences, competitor activity, and industry developments to maintain a competitive advantage.
• Collaborate with Sales, Marketing, and Revenue Management teams to drive outlet visibility and business performance.
• Develop strategies to increase guest spend, outlet utilization, and overall profitability.
• Evaluate business opportunities, partnerships, and promotional activities that support revenue growth.
• Introduce innovative food and beverage offerings that enhance the property's market position.

III. Financial Management & Budget Control

• Develop, manage, and monitor the annual Food & Beverage budget.
• Review daily, weekly, and monthly financial performance reports to evaluate operational effectiveness.
• Monitor revenues, expenses, labor costs, food costs, beverage costs, and productivity metrics.
• Implement cost-control measures that protect profitability while maintaining guest satisfaction.
• Ensure cash handling, inventory management, purchasing, and liquor control procedures are properly implemented.
• Support forecasting, budgeting, and capital expenditure planning processes.
• Develop action plans to address financial performance gaps and improve profitability.
• Evaluate return on investment for operational initiatives and capital projects.

IV. Restaurant, Bar, Banquet & Culinary Operations

• Oversee all Restaurants, Bars, Lounges, In-Room Dining, Banquets, Catering, and Culinary operations.
• Partner closely with the Executive Chef and Culinary leadership team to ensure food quality, menu innovation, and operational excellence.
• Ensure consistency in food presentation, beverage quality, service delivery, and guest experience.
• Monitor outlet performance and implement strategies to enhance operational efficiency.
• Ensure banquet and catering operations deliver exceptional experiences for meetings, events, and social functions.
• Maintain outlet ambiance, cleanliness, maintenance standards, and operational readiness.
• Ensure adequate inventory controls and equipment maintenance programs are in place.

V. Guest Experience & Service Excellence

• Champion a culture focused on delivering exceptional guest experiences throughout all Food & Beverage operations.
• Monitor guest feedback, satisfaction surveys, online reviews, and operational performance indicators.
• Review guest concerns and implement effective service recovery solutions.
• Empower associates and leaders to anticipate and exceed guest expectations.
• Develop action plans based on guest feedback and satisfaction metrics.
• Promote Marriott's service culture and hospitality standards across all Food & Beverage operations.
• Ensure service delivery consistently supports guest loyalty and repeat business.

VI. Leadership & Team Development

• Lead, coach, and develop Food & Beverage and Culinary leadership teams.
• Foster a culture of accountability, engagement, collaboration, and operational excellence.
• Establish clear goals, performance expectations, and service standards.
• Provide guidance and support to department managers and supervisors.
• Identify high-potential talent and support succession planning initiatives.
• Encourage innovation and continuous improvement across all Food & Beverage operations.
• Lead regular operational meetings, outlet reviews, and communication forums.
• Recognize and reward strong performance and team achievements.

VII. Human Resources & Talent Management

• Partner with Human Resources to support recruitment, onboarding, retention, and development initiatives.
• Ensure staffing levels align with business demands and guest expectations.
• Conduct performance evaluations and development discussions for direct reports.
• Coach leaders on productivity management, labor efficiency, and performance improvement.
• Promote a positive, inclusive, and high-performing work environment.
• Support employee engagement and associate recognition programs.
• Ensure all associates are treated fairly and consistently in accordance with Marriott values.
• Encourage continuous learning and professional development opportunities.

VIII. Communication & Cross-Functional Collaboration

• Build strong working relationships across all hotel departments.
• Collaborate closely with Sales, Revenue Management, Marketing, Operations, Finance, Engineering, and Human Resources teams.
• Ensure accurate communication regarding promotions, group business, special events, and operational priorities.
• Participate in executive meetings, strategic business reviews, and leadership discussions.
• Support the implementation of regional, brand, and property-wide initiatives.
• Foster collaboration between front-of-house and back-of-house teams.
• Ensure consistent communication throughout all Food & Beverage operations.

IX. Compliance, Safety & Risk Management

• Ensure compliance with Marriott policies, brand standards, and operational procedures.
• Maintain compliance with food safety, sanitation, hygiene, health, and workplace safety regulations.
• Ensure responsible alcohol service practices are consistently followed.
• Monitor inventory controls, purchasing procedures, cash handling, and loss prevention practices.
• Conduct regular operational audits and inspections.
• Support audit readiness, brand reviews, and compliance assessments.
• Implement corrective actions where operational risks or compliance gaps are identified.
• Promote a culture of safety, accountability, and operational excellence.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends.
• Career growth and development through Marriott's global learning and training programs.
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.
• Duty meals provided.
• Associate transportation provided.
• Prorated unused sick leave paid out at year end.
• Relocation benefits for overseas candidates.

QUALIFICATION AND EXPERIENCE

• Degree or Diploma in Hospitality Management, Hotel Management, Food Service Management, Business Administration, Culinary Management, or a related field.
• Minimum 6 years of progressive leadership experience in Food & Beverage, Culinary, Banquets, Events, or Hospitality Operations.
• Proven experience managing multi-outlet Food & Beverage operations within a hotel, resort, or hospitality environment.
• Strong financial acumen with experience managing budgets, forecasting, food and beverage costs, labor costs, and profitability.
• Demonstrated success in driving revenue growth, guest satisfaction, and operational performance.
• Strong understanding of Marriott brand standards, luxury service delivery, and Food & Beverage operations.
• Experience leading large teams across restaurants, bars, banquets, catering, and culinary functions.
• Excellent leadership, communication, coaching, and stakeholder management skills.
• Strong analytical, organizational, and decision-making abilities.
• Proven ability to identify business opportunities and implement innovative operational strategies.
• Proficiency in Microsoft Office applications, reporting tools, POS systems, and hospitality management systems.
• Flexibility to work weekends, public holidays, and operational schedules as required.