Marriott Food and Beverage Services Manager in London, United Kingdom
Job Number 18001O2H
Job Category Food and Beverage & Culinary
Location London Marriott Hotel Kensington, London, Greater London VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Position Type Management
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Allow the London Marriott Hotel Kensington to set a new standard for 4-star accommodation. Featuring an unparalleled location in Kensington, our hotel allows for convenient exploration of London's best-known landmarks, including Hyde Park, the Natural History Museum and Kensington Palace. All of our guest rooms and suites are furnished with luxurious bedding, an ergonomic workspace, high-speed Wi-Fi and a variety of entertainment options, while our on-site amenities will provide everything you require for a rejuvenating stay in London. Our contemporary design includes a seven-story atrium which is home to Cast Iron Bar & Grill which offers tantalizing modern British dishes and the bar serves curated craft beers and cocktails. Consider hosting your next business event our 4-star hotel; we boast almost 5,000 square feet of intelligent, contemporary venue space, terrific planning and catering services and cost-saving complete day packages. Discover the difference at the London Marriott Hotel Kensington.
Manages Cast Iron Bar & Grill, Room Service, Conference & Banqueting and Executive Lounge daily shift operations and the supervision of all food and beverage hosts, supervisors and Assistant F&B Services Manager on a daily basis. Areas of responsibilities include all the above mentioned operations. Position assists with promoting the F&B outlets, menu implementation, maintain standards, assist servers on the floor during peak periods and technical training of the associates, supervisors and Assistant F&B Services Manager. Strives to continually improve associate and guest satisfaction and meet or exceed financial goals. Accountable for enforcing all legal obligations professionally and consistently. Strengthens the hotel leadership team by assisting in other areas when needed.
The ideal candidate will be a proud master of crafts, with skills and imagination, creating memorable experiences unique to each guest. They will be relentless in the pursuit of excellence. They will be thoughtful, dynamic and inventive.
Education and Experience
• High school diploma or GED; 4 years experience in the food and beverage, culinary, 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; 2 years experience in the food and beverage, culinary, or related professional area.
JOB SPECIFIC DUTIES
Professional Demeanor – Exhibiting behaviors styles that convey confidence and command respect from others. Making good first impression and representing Marriott in alignment with its values.
Problem solving and decision making – Identifying and understanding issues, problems and opportunities. Obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems and choose a course of action.
Adaptability – Maintaining performance level under pressure or when experiencing changes or challenges in the workplace
Driving for results – Setting high standards of performance for self and/or other. Assuming responsibility for work objectives, initiating, focusing and monitoring the efforts of self and/or others towards the accomplishments of goals. Proactively taking actions and going beyond what is required.
Building and contributing to teams – Leading and participating as a member of team to move towards the completion of common goals while fostering cohesion and collaboration among team members.
Coworker relationships – Interacting with others in a way that builds openness, trust and confidence in the pursuit of organizational goals and lasting relationships.
Customer relationships – Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Marriott Spirit to Serve.
Fostering inclusion – Supporting associates with diverse styles, abilities, motivations and/or cultural perspectives, leveraging personal differences and achieve objectives. Promoting a work environment where all associates are given the opportunity to contribute to full their potential.
Generating Talent and Organisational capability
- Talent Management – Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and applying personal expertise
Technical acumen – Understanding and utilizing 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.
Food and beverage marketing – knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plan plans using relevant information as appropriate such as feedback gathered from customers.
Food 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.
Food and beverage sanitation – knowledge of procedures and techniques for kitchen maintenance, cleaning and use of sanitation systems, use of grease trap, trash compactors, dish machines and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel and dish machines.
Bar concepts – promotion of beer, wine and spirits to drive awareness and sales, marketing restaurant and bar concepts and events, knowledge of industry trends in food, beverage and design to maintain competitive to the market.
Restaurant/Room Service/Banqueting operations – Knowledge of procedures for managing banqueting, restaurant, bar, executive lounge, banqueting and room service set up, management of host/hostess station, maintenance of fine silver, setting tables and room service trolleys, break down of banqueting rooms, management of coat check, management of associates, creation of checklists, audits, LSOP’s and maintenance of high quality environment (music, lighting, temperature), as well as opening and closing procedures for all F&B outlets.
Bar – Knowledge of general bar operations including local and state liquor regulations. Liquor, beers and wine brands inventory management for bar operations, preparation and presentation of drinks, management of banquet bar operations, knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol
Basic competencies – Fundamental competencies required for accomplishing basic work activities.
Basic computer skill – Using basic computer hardware and software (e.g. personal computers, word processing software, internet browsers, etc.)
Mathematical reasoning – the ability to add, subtract, multiply or divide quickly, correctly and in a way that allows one to solve work related issues.
Oral comprehension – The ability to listen and understand information and ideas presented through spoken words and sentences.
Reading comprehension – Understanding written sentences and paragraphs in work related documents.
Writing – Communicating effectively in writing as appropriate for the needs of the audience.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.