Food Services Manager - Ware

Posting Date Mar 12, 2019
Job Number 19000QMY
Job Category Food and Beverage & Culinary
Location Hanbury Manor Marriott Hotel & Country Club, Ware, Hertfordshire
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels, Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment.

Job Summary

To assist the Assistant Food & Beverage Manager in the overall supervision of the restaurant, Vardon's bar & room service ensuring that company operating standards are adhered to at all times, guest satisfaction is exceeded and that the department operates within the budget, especially payroll.

Core WorkActivities Assisting in Management of Food and Beverage Team

Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

Provides excellent customer service to all associates.

Responds quickly and proactively to associate's concerns.

Uses coaching skills throughout the property.

Provides a learning atmosphere with a focus on continuous improvement.

Celebrates and fosters decisions that result in successes as well as failures.

Demonstrates self confidence, energy and enthusiasm.

Motivates and encourages staff to solve guest and associate related concerns.

Provides proactive coaching and counseling to team members.

Ensuring Exceptional Customer Service

Provides excellent customer service.

Assists associates in understanding guests ever-changing needs and expectations and how to exceed them.

Responds quickly and proactively to guest's concerns.

Understands the brand's service culture.

Ensures that all associates, team leaders and managers understand the brand's service culture.

Sets service expectations for all guests internally and externally.

Empowers associates to resolve guest needs.

Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate Manager or Team Associate.

Follows up to ensure complaints have been addressed to the guest's satisfaction.

Develops a relationship with all guests to build repeated clientele internally and externally.

Contributing to Human Resource Activities

Ensures associates receive continuous training on service excellence and menu knowledge.

Provides service training to all associates through local classes, trainers and other Corporate training services.

Implements property emergency plan and ensures associates are trained on this plan.

Provides a safe working environment through on-the-job training and JSA (Job Safety Analysis).

Additional Responsibilities as Assigned

Complies with all corporate accounting procedures.

Assists GM/F&B Manager as needed with annual Quality audit.

Candidate Profile

Education and Experience

High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

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.

Management Competencies

Leadership

Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a 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.

Managing Execution

Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required

Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.

Building Relationships

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's Spirit to Serve.

Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential.

Generating Talent and Organizational 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

o Food 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.

o Food 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.

o 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.

o Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.

o 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.

o Coffee and Tea Service - Knowledge of coffee and coffee equipment and procedures for brewing and preparing coffee and specialty drinks; understanding of coffee break standards and service.

o Dining - Knowledge of procedures and techniques for seating guests; menu content and creation; MICROS system; taking dining and room service orders; doorknob menus; room service delivery, etiquette, safety, and security; amenity process and delivery; food and beverage service standards, service cart setup.

o Restaurant/Event Room Operations - Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

o Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

o Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

o Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

o Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

o Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Performs other related tasks as assigned by management.

Complies with Marriott International Hotels Limited Regional Office policies and procedures.

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.