F&B Outlets Manager

The Luxury lifestyle hotel  managed by Marriott International is currently recruiting for a  F+B Outlets Manager  to join the pre-opening team.

 Reporting to the Director of B+F, the main responsibilities of the positions are:

overseeing the B+F operations in two restaurant outlets, one bar lounge and the in-room dining; leading the B+F teams, managing the daily operations of the outlets; applying brand standards managing function's controllable expenses to achieve or exceed budgeted goals.

About us

Located in the heart of Brera, the luxury lifestyle hotel aims to stand out in the city and become a real cultural hub. The first real luxury lifestyle hotel embraces the authentic Milanese spirit and passions. Its interior are designed by Studio Urquiola which reinterpreted the rationalist architecture of the original 1950s building with a vibrant, contemporary interior design that captures the Milanese essence through its colors, materials, finishes and inspirations. 

The hotel boasts an eclectic mix of culinary destinations. A sophisticated Japanese restaurant, an authentic Italian restaurant in partnership with Michelin-star Chef Andrea Berton, a lounge where you can sip aperitivi and light Milanese snack and a unique rooftop complete with pool and lounge areas.

The impact you’ll make

We believe our Associates are the foundation of our organization that allows us to breathe life into our strategy and continue our industry leadership in the F&B space. 

As part of this foundation, you will lead a concept and create unique guest experiences that draw hotel guests and patrons from the surrounding community. You’ll work closely with a team of inspiring professionals and mentor aspiring mixologists, setting the standard for original bar programs, creatively positioning the outlet in the local market, and driving topline and customer growth.

What we offer

Join the pre opening team and gain international exposure to Marriott EMEA Leaders  Professional career progression at international level in more than 8000 properties in Marriott International Learning and development opportunities through online platforms, on the job trainings and classroom-based courses Discounts on hotel rooms, gift shop items, food and beverage in Marriott International portfolio Inspiring and motivated management with international mindset Charity events, Wellbeing activities and sustainability initiatives through the TakeCare and 360° programs Recognition activities such as Talent of the month, Birthdays Lunch, Appreciation weeks Canteen service on property

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Facilitates pre-meal briefings with the Chef and Deputy Outlet Managers to educate restaurant and bar staff on menu items including ingredients, preparation methods and unique tastes. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Order and purchase equipment and supplies. Is actively involved in operations, fully engaged in service until the service needs and guests do require the presence Display leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. Empower employees to provide unrivaled guest service. Interact with guests to obtain feedback on product quality and service levels and respond effectively to guest problems and complaints. Manage service delivery in outlets to ensure excellent service from point of entry to departure (., greeting, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return).

Developing and Maintaining Budgets

Manages function's controllable expenses to achieve or exceed budgeted goals. Understands the impact of function's operation on the overall property financial goals. Understand financial opportunities by surveying restaurant demand. Consult with key individuals in the local community to assess opportunities while identifiying and analyzing competitors. Liaise with Finance&Purchasing departments to monitor inventory levels and ensure maximum profit Apply sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.

Leading B+F Outlets Team

Establishes challenging, realistic and obtainable goals to guide operation and performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Acts as the guest service role model for the outlets, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Ensures cash control and liquor control procedures are followed by all Bar/Lounge employees. Ensures compliance with all beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with food handling and sanitation standards. Ensures staff understands all applicable liquor laws. Establishes guidelines for customer service so employees understand expectations and parameters. Strives to improve service performance.

Ensuring Exceptional Customer Service

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. Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. Empowers employees to provide excellent customer service. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Interacts with guests to obtain feedback on product quality and service levels. Creates a personal relationship to guests, compiling an own contacts list Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of beverage, service levels and overall satisfaction. Responds effectively to guest problems and handles complaints. Reviews guest satisfaction feedback with employees to develop appropriate corrective action.

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. Administers the performance appraisal process for direct report managers. Communicates performance expectations in accordance with job descriptions for each position and monitors progress. Ensures employees are treated fairly and equitably. Ensures property policies are administered fairly and consistently. Finds, interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation. Observes service behaviors of employees and provides feedback to individuals and or managers.

Additional Responsibilities

Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems.

MANAGEMENT COMPETENCIES

Leadershi Adaptability – Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment. Communication - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.  Problem Solving and Decision Making - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions. 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. Managing Execution 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 - Focuses and guides others in accomplishing work objectives. Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed. Building Relationships Coworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals. 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 organizational units, jobs, 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. Learning and Applying Professional Expertise Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.  Business Acumen - Understands and utilizes business information (., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges. Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges. 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. 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 & Bar - Knowledge of general restaurant and 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 and in-room dining operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol. 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. Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies. Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control. 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. Basic Competencies - Fundamental competencies required for accomplishing basic work activities.  Basic Computer Skills - Uses basic computer hardware and software (., personal computers, word processing software, Internet browsers, . 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 in fluent Italian and English language

WHAT YOU’LL NEED IN THIS ROLE

Experience in restaurant and bar management, ideally within the Milan market. Solid expertise in leading, inspiring and motivating multi-outlets teams  Knowledge of luxury and lifestyle hospitality operations in F&B Financial, business and purchasing technical acumen  Guest and talent-focused orientation Business-oriented: Take ownership of all aspects of the operation while displaying an entreneurial approach to building a business, specifically driving revenue and relevance

Education and Experience

High school diploma or GED;  4 years experience in the food and beverage, culinary, event management, or related professional 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;

Skills and Knowledge

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. Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data. Analytical/Critical Thinking  - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems. Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. Beverage and Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting beverage and food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Concept  – Define, state and apply outlet and beverage concepts; constantly strive for new trends, competition checking, implement creative and attractive strategies Marketing & Public Relations – Outgoing, open for media and press, taking the initiative; binding with guests

Explore our very big world

As a world-class leader in the travel industry, there’s no better place than Marriott International to make your mark. Joining us, you’ll get to entertain and meet people from all over the world as you build your experience. You’ll find a place where your personality and ideas are appreciated just as much as the work you do. And you’ll grow through opportunities to explore the business, opening yourself to various career options. If you have the natural ability to communicate and enjoy working with others, we welcome you to join our global family.

You’re welcomed here

Our highest priority is making you feel as welcome as our guests. We want you to know you’re important to us and that you’ll make an impact in your role, and for that, you’ll be appreciated and valued.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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