Marriott International · 1 month ago
Director of Restaurants – Outdoor Operations
400 South Collier Boulevard, Marco Island, FL, 34145, US
Full-time
Onsite
Lead/Staff, Director/Executive
$98K/yr - $138K/yr
4+ years expMarriott International is a leading hospitality company, and they are seeking a Director of Restaurants for their Outdoor Operations. This role involves managing all restaurant operations and staff, directing the food and beverage management team, and striving to improve guest and employee satisfaction while maximizing financial performance.
FashionHospitalityMusic
Responsibilities
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 Restaurant Managers to educate restaurant 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
Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites
Manages department's controllable expenses to achieve or exceed budgeted goals
Understands the impact of department's operation on the overall property financial goals
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 restaurants, 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 Restaurant, Bar/Lounge and Room Service employees
Ensures compliance with all food & 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
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
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
Responds effectively to guest problems and handles complaints
Reviews guest satisfaction feedback with employees to develop appropriate corrective action
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
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
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
Qualification
Required
High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, 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; 4 years experience in the food and beverage, culinary, event management, or related professional area
Knowledge of principles and processes for providing customer and personal services
Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data
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
Determining how money will be spent to get the work done, and accounting for these expenditures
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
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
Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards
Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
Benefits
Relocation Assistance Available
Company
Marriott International
Marriott International, Inc.
10001+ employees
H1B Sponsorship
Marriott International has a track record of offering H1B sponsorships. Please note that this does not
guarantee sponsorship for this specific role. Below presents additional info for your
reference. (Data Powered by US Department of Labor)
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2025 (101)
2024 (84)
2023 (97)
2022 (77)
2021 (37)
2020 (58)
Funding
Current Stage
Late StageLeadership Team
Anthony Capuano
Chief Executive Officer
Naveen Manga
Global Chief Technology Officer
Recent News
IndiaTimes
2025-11-12
2025-11-09
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