Vice President F&B Development & Operations Support -EDITION - Full-time / Part-time

Maintain and further develop a strong network of contacts of Chefs and Restaurateurs globally.  Utilize those contacts to source, initiate, and assess potential for F&B collaboration for new and existing EDITION hotels.

Craft and present F&B vision to EDITION Leadership, ISC and ownership, and, once aligned, attract potential partners to the project.

End-to-End Deal accountability: Coordinate all aspects of the F&B development process internal to Marriott International, including presentations, site inspections, market feasibility studies and projections, valuations, legal contract negotiations and working with Lead Developer in presenting the opportunity for approval by the appropriate Marriott committees.

Lead negotiations of F&B management and outsource agreements with owner/owner's representatives. Ensure that agreement terms and conditions are acceptable to Marriott operating and staff executives.

Work with Marriott's Treasury and Project Finance Departments to maximize returns on Marriott International investment in F&B projects.

In partnership with Legal, Continent Teams and Ownership, crafts LOI’s for F&B outlets and represents EDITION during pro forma discussions. Coordinate feedback from EDITION Leader and ISC.

Conduct market analysis to identify the appropriate food and beverage program for each new market.

Work with ISC to develop the overall food and beverage program for each new hotel; gather and coordinate input from regional operations team to capture ‘local’ food and beverage needs and requirements.

Work with ISC and Marriott international A&C to ensure collaboration and communication for new hotels on functional overview requirements for all F&B outlets during the early phases of Schematic Design

Coordinates the design, selection process and purchase of food and beverage supplies and equipment (OS&E) globally in partnership with discipline, Continent and ISC resources.

Partners to design appropriate kitchen build-out and facilitates plan for F&B partners. Coordinate feedback from various stakeholder groups.  Collaborate with kitchen consultants as necessary.

Work with Continent teams, hotel leadership and F&B partners to establish staffing models for the pull through of the third-party operation as appropriate.

Act as a liaison for the integration of the third-party operator into the hotel operations.

Collaborate with brand nightlife experts on requirements for nightclubs and ensure build out is appropriate

Monitor performance of F&B operations and provide operational direction to deliver budgeted results and maintain industry-appropriate costs, efficiencies and quality.

P&L responsibility for the food and beverage program at each hotel from opening through stabilization. 

Work with PR and venue marketing resources to drive business from the local community and create awareness in key source markets.

Work with ISC on day to day operational issues and inquiries

Work with EDITION leadership on F&B related Pre-Opening Budget development, Staffing Guides and customization of property training programs.

Provides F&B Operations support throughout each EDITION hotel’s Pre-Opening stage and is in attendance and leading F&B elements of each “Countdown” process.  Works with Openings Support team to ensure all F&B related critical path items are accurate and maintained, and, that all F&B trainers in attendance are provided with appropriate knowledge to train others.

Provide post-opening F&B Operations support via audits to ensure Brand Ops standards are exemplified and sustained, and, leading correction efforts of service delivery and/or strategy as appropriate.

Interface with multiple departments within MI HQ, from GO / Global Operations, to MI Development, Asset Management, Legal, etc.

 

May provide occasional support for other luxury hotels where synergies present themselves (ex. third party partnerships)

Other duties as assigned.

Mature, professional demeanor, capable of expressing confident, independent judgment.

Ability to develop and maintain strong interpersonal relationships with team members, internal and external stakeholders.

Analytical, data-driven decision making.

Extensive experience in designing thoughtful, innovative and articulate verbal and digital presentations; proficiency in Office applications and/or other presentation applications required.

12+ years experience in F&B design and operations including experience with contact negotiation.

Extensive contact base with local celebrity chefs and knowledge of F&B landscape in major markets.

Strong understanding of both local and global hotel and broader F&B landscape.

Demonstrated ability to handle multiple projects on short timetables and manage staff resources efficiently and successfully.

University degree in Real Estate, Hotel Administration or Business Administration. Masters degree in related field preferred but not essential.