Assistant Food

**Additional Information**
**Job Number**25061610
**Job Category**Food and Beverage & Culinary
**Location**JW Marriott The Rosseau Muskoka Resort & Spa, 1050 Paignton House Road, Muskoka Lakes, ONT, Canada, P0B 1G0
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Management

**Additional Information**:This hotel is owned and operated by an independent franchisee, JW Marriott The Rosseau Muskoka. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Assistant Food & Beverage Director

Role Summary

The Food & Beverage Director is responsible for supervising the daily operations of the food & beverage outlets including the Muskoka Chophouse, Teca, Cottages, The Country Market, Lakes, In Room Dining and The Deck seasonally, as well as the event operations and culinary department. This position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The Food & Beverage Director ensures the food and beverage and culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.

Accountabilities
- Supervises and manages associates and day-to-day operations of food and beverage, event operations and culinary
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Establishes and maintains open, collaborative relationships with direct reports and entire food and beverage team
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Coaches and supports food and beverage leadership team to effectively manage food & beverage cost and controllable expenses
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective
- Understands associate positions well enough to perform duties in associates’ absence
- Improves service by communicating and assisting individuals to understand guest needs, providing feedback, and individual coaching when needed
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors
- Develops and manages food and beverage, culinary and event operations budget
- Reviews financial reports and statements to determine how food and beverage division is performing against budget
- Responsible for food and beverage compliance with the quality audit components and creates action plans for the department for guest satisfaction improvement
- Works with leadership team to determine areas of concern and develop strategies to improve the departments financial performance
- Establishes challenging, realistic and obtainable goals to guide operation and performance
- Strives to improve service performance
- Focuses on maintaining profit margins without compromising guest or employee satisfaction
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change
- Ensures that regular, on-going communication occurs in all areas of food and beverage, culinary and event operations
- Reviews findings from comment cards and guest satisfaction survey (GSS) results with food and beverage team and ensures appropriate action is taken
- Stays aware of market trends and introduces new food and beverage products to meet and exceed customer expectations, generate increased revenue and ensure a competitive position in the market
- Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed
- Establishes challenging, realistic, and obtainable goals to guide operation and performance
- Utilizes an “open door” policy to acknowledge employee problems or concerns in a timely manner
- Welcome and acknowledge each and every guest with a smile, eye contact and a friendly verbal greeting using the guests’ names when possible
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
- Adhere to all environmental policies and programs as required
- Other duties as assigned

**Requirements**:

- 2