Director of Food & Beverage

The JW Marriott Nashville Hotel offers the ideal location for leisure, business and meeting guests in the heart of downtown Nashville, adjacent to the state-of-the-art Music City Center. The first-to-market JW Marriott property includes 533 guestrooms, inclusive of 37 suites, along with a broad array of amenities. The 33-story hotel will features 50,000 square feet of indoor function space, as well as an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline.

Bringing globally-renowned talent to its culinary team, the new city landmark will provide locals and world travelers alike a unique, immersive food and beverage experience. Featuring the award-winning Bourbon Steak by Michael Mina, a Southern-inspired, three-meal restaurant, in-room and pool-side dining, artfully crafted and impeccably designed pastries created in-house daily, along with impressive banquet offerings, the JW Marriott Nashville is a culinary destination unlike anything the city has ever seen.

Owned and operated by Turnberry, the JW Marriott Nashville is located at 250 8^th Ave. South, Nashville, TN. To learn more, visit the official JW Marriott Nashville website at www.jwmarriottnashville.com or follow the hotel on social media via Facebook, Instagram and Twitter.

Examples of Duties (includes but is not limited to the following):

• The Director of Food & Beverage is responsible for all hotel food and beverage operations including; Bourbon Steak by Michael Mina, Stompin’ Grounds Market and Restaurant, Cumberland Lobby Bar, Cabana Club Pool Bar, In Room Dining and Banquets
• Control F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions
• Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result
• Review potential F&B menus by consulting with Executive Chef, Restaurant General Managers, Beverage Manager, In Room Dining Manager and Director of Banquets
• Maximize food and beverage department profitability
• Assist outlet Managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• Develop an action plan to attack need areas and expand on strengths based on Internal Guest engagement and guest satisfaction scores
• Control and manage all financials: Labor, Food and Beverage costs, Supplies
• Analyze and evaluate Profit and Loss statements to choose the best solution and solve problems
• Ensure effective departmental communication and information systems through logs, department meetings and property meetings
• Create and nurture an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing exceptional service
• Insure compliance with all Marriott policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
• Perform additional duties and projects as assigned

Position Requirements:

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Minimum of three (3) years as Food & Beverage Director in a luxury high volume hotel
• Five (5) to seven (7) years experience with a diversity of Food and Beverage management positions required
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects
• Ability to utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example
• Ability to work well in stressful, high-pressure situations

Education:

• Bachelor’s Degree in Hospitality or Business related major required

Typical Physical / Mental Demands:

• Must be able to stand, walk, sit for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell