Marriott Food and Beverage Supervisor (40 Hours) in Preston, United Kingdom
Posting Date Mar 13, 2018
Job Number 18000QE4
Job Category Food and Beverage & Culinary
Location Preston Marriott Hotel, Preston, Lancashire VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Position Type Non-Management/Hourly
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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.
Position will assist in the supervision of all food and beverage operations, which includes all Dining options, Conference and Events, bar and beverage services, Room service and Vivacity (“the operations”) Oversees guest and associate satisfaction on a day to day basis.
JOB FAMILY CORE WORK ACTIVITIES
Demonstrating Leadership - Utilizing interpersonal and communication skills to supervise, and encourage others; demonstrates honesty/integrity; and leads by example.
Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
Improving Service - Improving service by communicating guests needs to the F and B service Manager
Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members and with other departments
Supervising Associates - Supervising all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
Communicating with Supervisors, Peers, or Subordinates - Providing information to manager, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
Coaching and Developing Others - Identifying the developmental needs of others and helping them to improve their knowledge or skills.
Managing Daily Operations of the Area of Department - Supervising day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance against Marriott nbrand standards
Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
Training and Teaching Others - Identifying the educational needs of others, developing informal training sessions and teaching or instructing others.
Organizing, Planning, and Prioritizing Work - Developing plans to prioritize, organize, and accomplish your work.
Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates.
Responds quickly and proactively to guest's or associate’s concerns. Takes ownership of the complaint/problem until it is resolved or it has been addressed by the manager.
Provides excellent customer service to both guests and associates
Oversees F&B operations as appointed and the F and B services associates
Ensures effective departmental communication and information systems through handovers, logs, department meetings and hotel meetings.
Nurtures a department environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Support all action plans designed to attack need areas and expand on strengths based on AOS/GSS results.
Helps to sets clear expectations with the associates and ensures that appropriate rewards are given if expectations are exceeded.
Provides proactive coaching and counseling to team members.
Ensure that yourself and the associates understand the brand service culture
Support a learning atmosphere with a focus on continuous improvement.
Complies with all company accounting procedures.
Ensures staff understand and comply with local and national liquor licensing legislation.
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 and provide feedback to manager.
Establishes and maintains open, collaborative relationships with associates within the team and other departments and ensures associates do the same.
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on supervision.
Maintains cleanliness and sanitation standards in all operational areas including stores.
Acts as a guest service role model for the department, set a good example of excellent customer service and creates a positive atmosphere for guest relations.
Assists servers and hosts on the floor during meal periods and high demand times.
Supports the performance reviews process and completes as appointed in a timely manner.
Helps to manages department's controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall hotel financial goals.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Help to develop and support a departmental orientation programme for all new associates to ensure that they are trained successfully to carry out the requirements of the job
Ensure floats are counted and balanced at start and end of shift and they are secure at all times. Blind Banking procedures are followed along with all local and Marriott policies and procedures.
Education and Experience
High school diploma or GED; 2 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; 1 years experience in the food and beverage, culinary, or related professional area.
Skills and Knowledge
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Mathematics - Using mathematics to solve problems.
Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.)..
Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.
Performs other duties as assigned to meet business needs
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.