Leads and directs Food and Beverage and Activities teams, to include all culinary, beverage and activities operations. Oversees guest and associate satisfaction, maintains brand standards. Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant. Develops and implements business plans for Food and Beverage and Activites. Meets or exceeds departmental financial goals.
Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures - Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
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.
Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First In, First Out”). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar - Knowledge of general bar operations including local and state liquor regulations; liquor, beer, 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.
Event Planning - The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services - Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology - Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
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.
General Event Management - The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
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.
Dining - Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
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 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.
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.
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.
Retail Management - Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid - The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns). This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment - The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment. This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction - The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising). This also includes applicable training certifications.
Generating Enthusiasm - The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning - The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests. This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process - Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services - Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management - Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing - Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
