Food & Beverage Venue Manager

[{{ $ | translate}}] Food & Beverage Venue Manager
Four Points by Sheraton Melbourne Docklands


Job description

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when you’re global, you can experience the local. Designed for the independent traveler seeking balance, there’s Four Points.


Responsible for the front-of-house operations of the Hotel’s Food & Beverage outlets (restaurant, bar, room service, events). Champion service excellence amongst the front-of-house team and work on the floor 80% of the time. Ensure the outlets achieve a high level of guest satisfaction, revenue, and targeted profit percentages.


Education and Experience

• High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.


  • Exceeding Customer Expectations - Providing services that are above and beyond following Brand Standards for customer satisfaction and retention.
  • Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors and grooming standards. Educate and exhibit Marriott Service Basics
  • Know the Business - Obtain a solid knowledge of the Marriott Culture, hotel product including room types, rates, food and beverage outlets and other hotel features and guest facilities.
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Ensure 15 minutes of training is conducted and recorded daily and monthly team meetings occur.
  • Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
  • Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
  • Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensure regular effective performance appraisals are conducted and all associates achieve their development plans. Ensure all associates meet their training requirements.
  • Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
  • Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
  • Communicating, Monitoring, and Ensuring Safety Standards - Be aware, adhere to and communicate the importance of all SHM Occupational Health and Safety and Security policies and procedures and monitoring processes and procedures related to safety.
  • Policies and Procedures – Support and abide with all SHM LSOP’s including those pertaining to Anti–Discrimination, Sexual Harassment, Equal Employment Opportunity and Guarantee of Fair Treatment.
  • Ethics & Integrity - Perform all duties to satisfy the Marriott “Business Ethics” value system of integrity, fairness, respect, honesty and trust.
  • Confidentiality & Security - Support the Marriott “Information Protection Policy” and conform to all requirements of the authority.
  • Perform any reasonable task as requested by management.

Participating in and Leading Banquet Teams

  • Sets goals and delegates tasks to improve departmental performance.
  • Conducts monthly department meetings with the Banquet team.
  • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
  • Acts as a liaison to the kitchen staff.
  • Leads shifts and actively participates in the servicing of events.

Ensuring and Providing Exceptional Customer Service

  • Sets a positive example for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service.
  • Ensures employees understand expectations and parameters.
  • Strives to improve service performance.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Reviews comment cards and guest satisfaction results with employees.


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.


See description

Job type
Melbourne, Australia
Starting in
As soon as possible
Contract duration

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