Job Description

Roles & Responsibilities

JOB SUMMARY

Functions as the strategic business leader of the property s food and beverage, culinary, and recreational operations, including Restaurants/Bars, Room Service, Banquets/Catering, and leisure or recreational offerings where applicable. The position oversees the development and implementation of departmental strategies and ensures execution of the brand service strategy and key brand initiatives.

The role ensures that the food and beverage, culinary, and recreational operations meet the brand s target customer needs, delivering high-quality dining experiences, innovative culinary concepts, and engaging leisure and recreational activities that enhance the overall guest experience.

Additionally, the position is responsible for maintaining high levels of employee satisfaction while focusing on growing revenues, optimizing guest engagement, and maximizing the financial performance of all areas under responsibility. This includes the integration of recreational and lifestyle experiences that complement culinary offerings and contribute to a well-rounded hospitality environment.

Develops and implements property-wide strategies that deliver exceptional products and services across dining and recreational platforms, meeting or exceeding the expectations of the brand s target customers and employees, while ensuring sustainable return on investment.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

2-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.

Skills and Knowledge

Customer 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.

Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

Administration 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.

Applied 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.

Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Developing and Maintaining Food, Beverage, Culinary and Recreational Goals

Sets expectations and holds food and beverage, culinary, and recreational leadership teams accountable for demonstrating desired service behaviors.

Reviews financial reports and statements to determine how Food & Beverage, culinary, and recreational operations are performing against budget.

Makes recommendations for CAPEX funding related to food and beverage equipment, culinary enhancements, and recreational facilities or upgrades in alignment with brand strategy.

Works with leadership teams to identify areas of concern across dining, culinary innovation, and recreational offerings and develops strategies to improve overall financial performance.

Establishes challenging, realistic, and attainable goals to guide operational and service performance across all areas.

Continuously strives to improve service quality, guest engagement, and recreational experiences.

Developing and Maintaining Budgets

Develops and manages the Food & Beverage, culinary, and recreational budgets.

Monitors actual and projected sales across dining and recreational outlets to ensure revenue goals are met or exceeded.

Ensures cash control, liquor control, and operational policies are implemented and followed across all outlets and recreational areas.

Focuses on maintaining profit margins while enhancing guest experiences across culinary and recreational services.

Complex Director Of F&B, Culinary & Recreation Marriott International

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