h3Job Number /h3 h3Job Category /h3 pRooms Guest Services Operations /p h3Location /h3 pVia Vittorio E. Orlando, 3, Rome RM 185, Italy VIEW ON MAP /p h3Schedule /h3 pFull Time /p h3Located Remotely? /h3 pN /p h3Position Type /h3 pManagement /p h3Pay Range /h3 pEUR 65.000 - 70.000 Annual Salary /p h3Job Summary /h3 pAt The St. Regis Rome we are looking for an Executive Assistant manager (EAM) in charge of FB. Functions as the strategic business leader of the property responsible for food and beverage/culinary operation, including Restaurants/Bars, Room Service, Banquets/Catering, Stewarding and employee cafeteria. Must ensure sanitation and food standards are achieved. The position ensures food and beverage/culinary operations and others hotel operations meet the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the departments and developing positive owner relations. Supports the General Manager in monitoring development and implementation of hotel strategies and special project and works with department heads to ensure implementation of the brand service strategy and brand initiatives in order to deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment. /p h3CANDIDATE PROFILE /h3 h3Education and Experience /h3 ulliHigh school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ulli2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul h3Developing and Maintaining Food and Beverage/Culinary Goals /h3 ulliDevelops and implements guidelines and control procedures for purchasing and receiving areas. /liliCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. /liliManages department controllable expenses including food cost, supplies, uniforms and equipment. /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 operational performance, service excellence and desired leadership behaviors. /li /ul h3Ensuring Culinary Standards And Responsibilities Are Met /h3 ulliProvides direction for menu development. /liliMonitors the quality of raw and cooked food products to ensure that standards are met. /liliDetermines how food should be presented and create decorative food displays. /liliRecognizes superior quality products, presentations and flavor. /liliEnsures compliance with food handling and sanitation standards. /liliFollows proper handling and right temperature of all food products. /liliEnsures employees maintain required food handling and sanitation certifications. /liliMaintains purchasing, receiving and food storage standards. /liliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions. /li /ul h3Leading Food and Beverage/Culinary Team /h3 ulliLeads kitchen management team and ensures proper supervision and coordination activities of cooks and workers engaged in food preparation. /liliDemonstrates new cooking techniques and equipment to staff. /liliEncourages and builds mutual trust, respect, and cooperation among team members. /liliAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /liliDevelops means to improve profit, including estimating cost and agevolazioni, 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 and culinary team by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns. /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 /ul h3Managing Profitability /h3 ulliDemonstrates and communicates key drivers of guest satisfaction for the brand’s target customer. /liliAnalyzes service issues and identifies trends. /liliMakes and executes the necessary decisions to keep property moving forward toward achievement of goals. /liliWorks with hotel management team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution. /li /ul h3Managing Revenue Goals /h3 ulliMonitors hotel operations sales performance against budget. /liliReviews reports and financial statements to determine hotel operations performance against budget. /liliCoaches and supports operations team to effectively manage occupancy rate, wages and controllable expenses. /liliReviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results. /li /ul h3Ensuring Exceptional Customer Service /h3 ulliProvides 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 benefit 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 /ul h3Managing and Conducting Human Resource Activities /h3 ulliProvides 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 /ul h3Additional Responsibilities /h3 ulliInforms 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 /ul h3Leadership /h3 ulliAdaptability – 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. /liliCommunication - 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. /liliProblem 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. /liliProfessional 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. /li /ul h3Managing Execution /h3 ulliBuilding 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. /liliDriving for Results - Focuses and guides others in accomplishing work objectives.



/liliPlanning 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. /li /ul h3Building Relationships /h3 ulliCoworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals. /liliCustomer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards. /liliGlobal 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. /li /ul h3Generating Talent and Organizational Capability /h3 ulliOrganizational 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. /liliTalent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives. /li /ul h3Learning and Applying Professional Expertise /h3 ulliApplied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others. /liliBusiness 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. /liliTechnical 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. /liliFood 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. /liliFood 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. /liliFood 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. /liliFinance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies. /liliPurchasing 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. /liliBasic Competencies - Fundamental competencies required for accomplishing basic work activities. /liliBasic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.). /liliMathematical Reasoning - Demonstrates ability to add, subtract, multiply, divide quickly, correctly, and in a way that allows one to solve work-related issues. /liliOral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences. /liliReading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents. /liliWriting - Communicates effectively in writing as appropriate for the needs of the audience. /li /ul pAt 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. /p pCombining timeless glamour with a vanguard spirit, St. Regis Hotels Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. /p pbBe /b where you can do your best work, bbegin /b your purpose, bbelong /b to an amazing global team, and bbecome /b the best version of you. /p #J-18808-Ljbffr

📌 EAM in charge of F&B (Roma)
🏢 St. Regis Hotels & Resorts
📍 Roma