Senior Manager, Restaurants and Bars, EMEA

• Bachelor's degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.
• Minimum 8 years of experience in Food & beverage and/or restaurant service industry. Ideally minimum 2-3 years working at senior leadership experience in a standalone/innovative concept food & beverage outlet/environment.
• Bar, Restaurant & Events including extensive understanding of cocktails, mixology skills, wine & grape, liquor and non-alcoholic food & beverages including Coffee concepts.
• Must have knowledge of product branding as per hotel brand guidelines and concepts.
• Merchandising of products essential in an outlet Food & beverage brand environment.
• Excellent communication skills, project management and ability to work on numerous projects simultaneously
• Expertise in variety of food & beverages (i.e., beer, wines, cocktails, non-alcoholic food & beverages)
• Experience implementing restaurant and bar related projects
• Bar and retail merchandising
• Advanced experience using programs and software such as Microsoft Office, InDesign, iBook's, Adobe photo shop and/or other presentation software

At the time of application, applicants must have the legal right to work in the United Kingdom. Unfortunately, this role is not eligible for visa sponsorship or relocation assistance.

The Sen Mgr. Restaurants & Bars develops and facilitates R&B program development in the areas of food service design, food & food & beverage service, training, and on hand operations. The position assists in the day-to-day project management of discipline and field-driven F&B development projects. Directs and works with the food and food & beverage/culinary management team and employees to successfully execute all restaurant & bar operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

1. Program or Product Design, Development, and Implementation - supports the design of single brand and or multi-brand global restaurant & bar programs
2. Program/Product Launch - aids in the development, preparation and deployment of program or product launch materials
3. Program/Product Sustainment - manages or assists with all restaurant & bar programs and product sustainment activities, including retiring programs as necessary
4. Entrepreneurial Mindset - ability to think out of the box and be innovative. Looks at food & beverage concepts from a progressive viewpoint and out with a corporate direction.

• Supports design of brand or multi-brand food & beverage programs/products in partnership with Brand Operations leaders and Global Restaurant and Bars leader
• Actively engages industry and internal resources to support the development of leading concepts and programs to deliver sustainable competitive advantage across all brands
• Tracks progress of work and provides updates to stakeholders on progress of design and development activities
• Conducts research and analysis pertinent to the development of the project(s) assigned
• Assists in identifying industry trends, and competitive situations and opportunities that are relevant to the restaurant and bar business
• Assists other F&B Team members on brand, department and continent-driven projects
• Develops professional relationships in Industry Organizations and with suppliers to help achieve business strategies
• Using word processing, InDesign, iBook's, Excel, photo shop and/or other presentation software, creates and contributes to concept documents, mood boards and other materials to support concept development exercises
• Identifies market trends by reviews of sales modes and statistics - utilize Micros and Cost Control Centers such as online purchasing systems by market and by brands. Enhance Continent led initiatives in different markets at same time. Participate and coordinate corporate brand initiates.
• Liaises with suppliers when considering restaurant & bar project developments.
• Works closely with the Dir of Restaurants & bars EMEA and Operations Leadership Team to enhance the seamless deployment and activation of concepts and brand defining programs.
• Assists in the development, preparation and deployment of global food & beverage programming and training programs. Evaluates and identifies trends in onboarding systems such as Lobster Ink - adaptation of global initiatives to fit with local market requirements.
• Participates and assists in training module development, presentations, and demonstrations as it relates to global food & beverage programs.
• Support the Dir of Restaurants & bars EMEA with the development, documentation, deployment and assessment of Brand specific promotions.
• Identifies opportunities to enhance the effectiveness of business processes.
• Works with Brands and Brand liaisons to understand market feedback and make needed changes to MGS (Marriott Global Source).
• Maintains and regularly updates MGS with new programs SOPs (Standard Operating Procedures), launch materials and other information continents would need to properly execute food & beverage programs.
• Answers questions for internal and continent stakeholders regarding programs' standards.
• Works with food & beverage marketing companies on new products and updates standards appropriately.
• Works with food & beverage marketing companies, distributors and continents to resolve compliance opportunities.
• Balances innovation and creativity with business goals to help achieve financial, guest satisfaction and associate engagement metrics.
• Manages and assists with outlets' success metrics and tracks progress on multiple projects, providing regular updates to stakeholders to ensure projects are completed on time and within agreed upon parameters.
• Documenting and project management: Assists concept team on the development of new Food & beverage components.
• Understands and meets the needs of key stakeholders.
• Communicates concepts in a clear and persuasive manner that is easy to understand.
• Demonstrates an understanding of business priorities.
• Supports achievement of performance goals, budget goals, team goals, etc.
• Provides technical expertise and technical leadership within own and other teams.
• Provides recommendations to improve the effectiveness of processes and programs.
• Demonstrates advanced knowledge of job-relevant issues, products, systems, and processes.
• Demonstrates advanced knowledge of function-specific procedures.
• Applies knowledge/judgment to achieve business goals.
• Foresees, identifies and resolves problems.
• Keeps up-to-date technically and applies new knowledge to job.
• Performs other reasonable duties as required for this position.
• 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.
• 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.
• 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.
• 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.

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 (e.g., 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.

• Food and Food & 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.
• Food and Food & beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
• Food and Food & 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.
• InDesign - Full working knowledge of the system and software to execute the required standards to brands and concepts.
• Design-Knowledge of design techniques, tools, and principles to produce and/or review design concepts, drawings, plans, and models that are consistent with internal and external guidelines.
• Vendor/Partner Management-Knowledge of practices and procedures needed to create and maintain effective vendor/partner contracts and working relationships; including meeting project goals on time and on budget.
• Project Management-The ability to use a defined process to create and manage a project; this includes defining and achieving success within constraints of scope, time, resources and budget.
• Project Change Management-The ability to establish and guide execution of a plan to successfully navigate a group through change, this includes appropriately communicating information to stakeholders.
• Creative Expression-The ability to generate novel ideas or strategies, and to communicate them with unusual, clever, or novel methods that captivate and influence others.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Advantaged Software for InDesign - preferred
• 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.

• Irregular Hours - ability to be on the floor at key outlets/events as required. Being present in the operations at key peak hours for food & beverage teams.