Director of Food & Beverage

Job Number: 26077449Job Category: Food and Beverage & CulinaryLocation: Campo Santa Maria del Giglio 2467, Venice, Italy, 30124Schedule: Full TimePosition Type: ManagementPay Range: annual gross euro 60.000 - 68.000 + bonus + housing allowanceThe Gritti Palace, a Luxury Collection Hotel in Venice, is looking for a Director Food & Beverage, reporting to the General Manager. This role functions as the strategic business leader of the property’s food and beverage/culinary operation, overseeing Restaurants/Bars, In Room Dining, and Banquets/Events. The director implements brand service strategy, drives revenue growth, and ensures financial performance and employee satisfaction.What We OfferProfessional career progression at international level in Marriott International hotels.Learning and development opportunities online, on the job and in class.Experienced management & motivated and engaging colleagues.Competitive benefits package, including a structured corporate welfare program.Discounts on hotel rooms, gift shop items, food and beverage across the company.Charity events, wellbeing activities through the TakeCare program.What You’ll NeedRegular work permit.Fluent Italian and English; French is a plus.Experience in 5* luxury hotels, ideally knowledge of Marriott standards and policies.Previous managerial experience with ability to lead, motivate, and develop teams.Strong financial acumen and ability to manage budgets and performance metrics.Strategic thinking with a proactive and solution-oriented approach.Ability to foster a culture of quality, accountability, and attention to detail.Track record of driving continuous improvement and service excellence initiatives.Strong analytical skills to interpret guest feedback, KPIs, and quality metrics.Candidate ProfileBachelor’s degree in Hospitality Management, Economics, Humanities, or a related discipline.6 years experience in food and beverage, culinary, event management, or related professional area.Skills and KnowledgeCustomer and personal service: knowledge of principles and processes to provide customer and personal services.Management of financial resources: determining spending and accounting for expenditures.Administration and management: strategic planning, resource allocation, human resources, leadership, production methods, coordination.Applied business knowledge: understanding market dynamics, enterprise objectives, identifying opportunities and risks.Management of material resources: ensuring appropriate use of equipment, facilities, and materials.Core Work ActivitiesDeveloping and Maintaining Food and Beverage/Culinary GoalsSets expectations and holds leadership team accountable for service behaviors.Reviews financial reports and statements to assess performance against budget.Recommends CAPEX funding for equipment and renovations.Identifies areas of concern and develops strategies to improve financial performance.Establishes realistic goals to guide operation and performance.Strives to improve service performance.Developing and Maintaining BudgetsDevelops and manages the Food and Beverage budget.Monitors actual and projected sales to ensure revenue goals are met.Ensures cash control and liquor control policies are implemented and followed.Maintains profit margins without compromising guest or employee satisfaction.Leading Food and Beverage/Culinary TeamLeverages interpersonal skills to lead, influence, and encourage the team.Encourages mutual trust, respect, and cooperation among team members.Achieves performance, budget, and team goals.Serves as a role model demonstrating appropriate behaviors.Identifies opportunities to increase profits and create value.Ensures regular communication throughout the department.Establishes collaborative relationships with direct reports.Develops operational strategy aligned with the brand’s business strategy.Coaches and mentors others to improve skills.Introduces new products and services to meet customer expectations.Ensuring Exceptional Customer ServiceProvides services exceeding customer satisfaction and retention.Improves service by guiding individuals to understand and meet guest needs.Reviews feedback from comment cards and guest satisfaction results and takes corrective action.Empowers employees to deliver excellent guest service.Balances cost-benefit ratio to maintain profit and service satisfaction.Managing and Conducting Human Resource ActivitiesProvides guidance and direction to team members.Coaches leadership team on wages, cost control, and controllable expenses.Recruits leadership team members with strong expertise and entrepreneurial leadership.Sets goals and expectations using performance reviews.Communicates expectations and invites questions or concerns.Escalates issues to Human Resources as necessary.Ensures fair and equitable treatment of employees.Coaches team with specific feedback to improve performance.Additional ResponsibilitiesProvides timely updates to executives, peers, and team members.Estimates consumption of food, liquor, wine, and other beverages.Orders and purchases equipment and supplies.At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. #J-18808-Ljbffr