Reporting to the F&B Director, the F&B Service & In Room Dining Manager is responsible for Restaurants/Bars and Room Service. Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.
-Managing Day-to-Day Operations:
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Serves as the primary point of contact for restaurant events.
Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
Monitors compliance with all applicable laws and regulations.
Monitors adherence to liquor control policies and procedures.
Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.
Monitors alcohol beverage service for compliance with local laws.
Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.
Assists servers and hosts on the floor during meal periods and high demand times.
Advocates sound financial/business decision making.
Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
Recognizes good quality products and presentations.
Oversees the financial aspects of the department including purchasing and payment of invoices.
Takes an entrepreneurial approach to driving the business
-Fostering an Environment that Creates Exciting and Memorable Guest Experiences:
Provides services that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
Empowers employees to provide excellent customer service.
Acts as the guest service role model for the restaurants..
Handles guest problems and complaints.
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
Ensures corrective action is taken to continuously improve service results.
Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
-Managing and Conducting Human Resource and Talent Management Activities:
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Facilitates the fair and equal treatment of employees.
Strives to improve employee retention.
Monitors employee attendance of on-going training to understand guest expectations.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Strives to improve service performance.
Encourages recognition of employees across areas of responsibility.
Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.
Establishes guidelines so employees understand expectations and the work.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.
Encourages and builds mutual trust, respect, and cooperation among team members.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Develops specific goals and plans to prioritize, organize, and accomplish own work.
Monitors and maintains the productivity level of employees.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.
Provides work-related training, supervising, follow-up and hands-on management.
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
-Adaptability: Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
- Communication: Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
-Problem Solving and Decision Making: Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
-Professional Demeanor: Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
-Building and Contributing to Teams: Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
-Driving for Results: Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
-Planning and Organizing: Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
-Coworker Relationships: Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
-Customer Relationships: Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
-Global Mindset: Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
-Organizational Capability: Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
-Talent Management: Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
WHAT WE OFFER
-Professional career progression at international level in 7300 Marriott hotels.
-Discounts on hotel rooms, gift shop items, food and beverage across the company.
-Learning and development opportunities online, on the job and in class.
-Charity events, Wellbeing activities through the TakeCare program.
-Experienced management & motivated and engaging colleagues
-Canteen service and uniform
-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.
-Learning and Applying Professional Expertise
Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
- 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.
-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 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.
Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
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.).
Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Italian and English Proficiency
Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Demonstrates understanding of written sentences and paragraphs in work-related documents.
Communicates effectively in writing as appropriate for the needs of the audience.
Lingue richieste: Inglese e Italiano.
Introduced to Rome society in 1894, the architecturally iconic St. Regis Rome is located in one of the city’s most impressive palazzos. The pioneer St. Regis in Europe and a social beacon for Romans and international travelers, the hotel has emerged to define a new era of luminosity. Blending a noble heritage with fearless, elegant interiors has transformed this grand dame into a supremely luxurious and artful residence. High-ceilinged and light-filled, the guestrooms and suites are styled with luxurious Rubelli fabrics, handmade glass and collectable curios – effortlessly sophisticated and distinctively urbane. A contemporary take on a historic address, St. Regis Rome has shed its former bearing and stepped out, into the limelight to truly own Rome. Radiant and luminous, it combines fearless elegance, disruptive artistry and discerning enlightenment.