ph3Additional Information /h3pJob Number /ppJob Category Food and Beverage Culinary /ppLocation Poltu Quatu, Porto Cervo, Sassari, Italy, 07021VIEW ON MAP /ppSchedule Full Time /ppLocated Remotely? N /ppPosition Type Management /ppPay Range: €58000 - €68000 /ph3Job Summary /h3pFunctions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. 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 meets 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 brand’s target customer and property employees and provides a return on investment. /ph3CANDIDATE PROFILE /h3h3Education And Experience /h3ulliHigh school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. /li /ulpOR /pulli2-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. /li /ulh3Skills And Knowledge /h3ulliCustomer 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. /liliManagement of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. /liliAdministration 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. /liliApplied 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 business results. /liliManagement of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. /li /ulh3CORE WORK ACTIVITIES /h3h3Developing and Maintaining Food and Beverage/Culinary Goals /h3ulliSets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. /liliReviews financial reports and statements to determine how Food and Beverage is performing against budget. /liliMakes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.



/liliWorks with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. /liliEstablishes challenging, realistic and obtainable goals to guide operation and performance. /liliStrives to improve service performance. /li /ulh3Developing and Maintaining Budgets /h3ulliDevelops and manages Food and Beverage budget. /liliMonitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. /liliEnsures cash control and liquor control policies are in place in food beverage areas and followed by all related employees. /liliFocuses on maintaining profit margins without compromising guest or employee satisfaction. /li /ulh3Leading Food and Beverage/Culinary Team /h3ulliUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /liliEncourages and builds mutual trust, respect, and cooperation among team members. /liliAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /liliServes as a role model to demonstrate appropriate behaviors. /liliDevelops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. /liliIdentifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. /liliEnsures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). /liliEstablishes and maintains open, collaborative relationships with direct reports and entire food beverage team. Ensures direct reports do the same for their team. /liliDevelops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. /liliIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /liliStays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. /li /ulh3Ensuring Exceptional Customer Service /h3ulliProvides services that are above and beyond for customer satisfaction and retention. /liliImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /liliReviews findings from comment cards and guest satisfaction results with F B team and ensures appropriate corrective action is taken. /liliReviews comment cards, guest satisfaction results and other data to identify areas of improvement. /liliEmpowers employees to provide excellent guest service. /liliEstimates cost and vantaggi ratio,



maintaining balance between profit and service satisfaction. /liliShares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. /li /ulh3Managing and Conducting Human Resource Activities /h3ulliProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /liliCoaches and supports food beverage leadership team to effectively manage wages, food beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). /liliHires food beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. /liliSets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. /liliEnsures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. /liliBrings issues to the attention of Human Resources as necessary. /liliEnsures employees are treated fairly and equitably. /liliCoaches team by providing specific feedback to improve performance. /li /ulh3Additional Responsibilities /h3ulliInforms and/or update the executives, the peers and the subordinates on relevant information in a timely manner. /liliProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. /liliAnalyzes information and evaluating results to choose the best solution and solve problems. /liliEstimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. /liliOrder and purchase equipment and supplies. /li /ulpAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. /ppLa mission di W Hotels è "accendere la curiosità, espandere i mondi". Siamo un luogo in cui vivere al meglio la vita. Puntiamo ad aprire porte e menti. Siamo costantemente ispirati da nuovi volti e nuove esperienze. Alla base del nostro lavoro vi è uno spirito affinato e pronto a tutto, che ci ha resi famosi per aver reinventato le regole del lusso in tutto il mondo. Whatever/Whenever è la nostra cultura e filosofia di servizio che trasforma in realtà le passioni dei nostri ospiti, per offrire tutto in ogni momento. Se hai uno spirito originale, innovativo e guardi sempre al futuro di ciò che è possibile, ti diamo il benvenuto in W Hotels. Entrando a far parte di W Hotels ti unirai a un portfolio di brand con Marriott International. /ppbScegli /b un ambiente dove puoi svolgere al meglio il tuo lavoro, biniziare /b il tuo percorso verso i tuoi obiettivi, bentrare a far parte /b di un fantastico team globale e bdiventare /b la versione migliore di te. /p /p #J-18808-Ljbffr

📌 Dir-Food & Beverage-B (Porto Cervo)
🏢 W Hotels
📍 Porto Cervo