At the Marriott Owings Mills Hotel, we look for people, like you, who love to create memorable experiences shared around food and drink. Your authentic style and passion for community reflects in all that you do. Our people are the foundation of the organization and together with your entrepreneurial spirit we can create powerful, memorable connections with both hotel guests and local patrons through the art of dining and drinking.

JOB OVERVIEW:

Our Director of Food & Beverage is a leader of the organization – responsible for being an integral driver of F&B excellence, promoting total customer satisfaction and a high level of employee morale by overseeing the banquets, catering, M Club, Starbucks and The Tillery with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to cafes, restaurants, bars, banquets and catering events, and in room dining.

WE’RE LOOKING FOR SOMEONE WHO IS:

Business minded - Entrepreneurial, guest-focused while driving revenue and watching the bottom line

Creative and inspires others - up to date on F&B trends, building experiences for the guests and locals

A natural leader - Collaborates with the whole team and inspires them to provide exception customer service

WHAT YOU’LL DO IN THIS ROLE:

OUTLET STRATEGY AND MANAGEMENT – Oversight, marketing & promotions, hiring, training and performance management, purchasing and vendor relationships.

customer outreach - Marketing, public relation, and social media

GUEST EXPERIENCES – Empower associates to provide unrivaled guest service, interact with guests to obtain feedback, manager service deliver from greeting to invitation to return.

OPERATIONS – Manage day-to-day operations, oversee financial aspects of the outlets, uphold standards, ensure compliance to all applicable laws and regulations, assist where needed on the floor.

COMMUNICATIONS – Communicate with key partners, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations.
TALENT MANAGEMENT – Drive the hiring process to identify the right talent; provide leadership and vision; manage staffing levels, oversee and enforce policies, procedures and standards.

REQUIRED SKILLS AND ABILITIES:

• 10+ years of relevant experience in a hotel environment with independent restaurants
• 4-year degree preferred
• Proven track record achieving business results across multiple businesses
• History of leading, motivating, and coaching teams to achieve objectives
• Advanced financial acumen and analytical skills, including restaurant profit and loss analysis experience
• Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives
• Excellent oral and written communication skills, including ability to communicate in English
• Excellent interpersonal skills with ability to effectively and tactfully advise, counsel, coach, resolve conflict, and negotiate within all levels of an organization
• Internal and external customer-focused with sound judgment, excellent financial and strategic skills, and restaurant profit and loss analysis experience
• "Win together" mentality
• Experience in budget oversight and forecast planning
• Basic proficiency with MS Office Product Suite, advanced proficiency preferred
• Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds
• Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays
• Maintain a professional appearance and manner at all times
• Ability to be mobile for significant distances between and within buildings
• Ability to observe performance and detect signs of emergency situations and respond with proper action

• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player

Experience

• 10 year(s): 10+ years of relevant experience in a hotel environment with independent restaurant
• 5 year(s): Proven track record achieving business results across multiple businesses History of leading, motivating, and coaching teams to achieve objectives

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)