Director of Restaurants - $1,000 Sign On Bonus
Posted on: January 6, 2022
Posting Date Dec 29, 2021
Job Number 21154188
Job Category Food and Beverage & Culinary
Location The St. Regis Aspen Resort, 315 East Dean Street, Aspen,
Colorado, United States VIEW ON MAP
Brand St. Regis Hotels & Resorts
Position Type Management
Located Remotely? N
The St. Regis brand first established luxury hospitality more than
110 years ago, with the opening of the St. Regis New York. From the
moment John Jacob Astor IV opened the doors of his Beaux-Arts
masterpiece on New York's Fifth Avenue, St. Regis has stood as a
symbol of uncompromising elegance and bespoke service. Today, with
more than 40 of the best addresses around the world, St. Regis is a
place where trends are born, boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St.
Manages all restaurant operations and staff on a daily basis. Areas
of responsibility include Restaurants/Bars and Room Service. As a
department head, directs and works with the food and
beverage/culinary management team and employees to successfully
execute all restaurant operations. Strives to continually improve
guest and employee satisfaction and maximize the financial
performance in areas of responsibility.
Education and Experience
--- High school diploma or GED; 6 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; 4 years experience in the food
and beverage, culinary, event management, or related professional
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
--- 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
--- 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.
--- Food Production and Presentation - Knowledge of techniques and
equipment for preparing and presenting 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.
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 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.
Developing and Maintaining Budgets
--- Manages department's controllable expenses to achieve or exceed
--- Understands the impact of department's operation on the overall
property financial goals.
Leading Food and Beverage 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
--- 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
--- 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
--- 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
--- 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
--- Ensures compliance with food handling and sanitation
--- 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
--- 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
--- 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
--- 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
--- 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
--- Analyzes information and evaluating results to choose the best
solution and solve problems.
This position offers health care benefits, flexible spending
accounts, 401(k) plan, accrued paid time off (including sick
leave), life insurance, disability coverage, other life and work
wellness benefits and may include incentive compensation. Benefits
and incentive compensation may be subject to generally applicable
eligibility, waiting period, contribution, and other requirements
and conditions. The salary range for this position is $59,813 to
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.
Keywords: Marriott, Aspen , Director of Restaurants - $1,000 Sign On Bonus, Hospitality & Tourism , Aspen, Colorado
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