Director of Food & Beverage Development, CALA Bilingual Spanish

The Director Food & Beverage Development, CALA will report to the Senior Director Food & Beverage, CALA. The Director F&B Development, CALA is responsible for the Design & Development Process for all F&B related projects. Focused on Brand Positioning, Core and Select Service Brands, this position is responsible for driving relevant Restaurant & Bar concept development, Select Service F&B Positioning and Events “Next Generation Meeting Spaces” for New Builds and Renovations. This position works closely with the “Brands”, Global Operations F&B and Global Design and ensures alignment with CALA’s F&B strategy as well as the regions’ financial priorities. This position will be a key member of the Food & Beverage Operations for CALA.

The Director Food & Beverage  Development, CALA holds the responsibility of the Design & Development of Food and Beverage projects for both managed and franchised hotels within the CALA region.

• Location Requirements: The Director Food & Beverage, CALA will be located at the CALA Office, in Plantation, Florida.
• Language Requirements: English and Spanish – high proficiency, speaking, reading and writing.
• Travel Requirements: There is a 60% business travel required.

The following are specific responsibilities and contributions critical to the successful performance of the position:

FOOD & BEVERAGE LEADERSHIP

• “Americas and Global Operations” Counterpart – as dedicated CALA F&B Design & Development SME, lead the development of creative and relevant F&B Restaurant & Bar Concepts, Select Service F&B Positioning/Programming as well as Meeting Spaces that support the next generation meeting attendee.
• Design & Development Process – working with Global Design articulate, drive and be accountable for the Design & Development Process for all New Build and Renovation F&B projects.
• Designer and Consultant Relationships – identify and promote an identified portfolio of Restaurant and F&B Designers/Consultants in the CALA region supporting the “Local” positioning.
• 3rd Party Relationships – create relationships with 3rd Party F&B operators, to develop and implement viable strategies creating 3rd Party Restaurant opportunities.
• Innovation – be creative, have a clear understanding of the innovation Process, injecting innovation into F&B projects.
• F&B Inventory – with Sr. DF&B, develop tools and strategies to maintain inventories of F&B development projects up-to-date
• Activation and Openings – with Hotel Opening Team, develop and document sustainable processes and strategies for all F&B components during hotel openings
• OS+E – in collaboration with Procurement build and maintain F&B OS+E standards and strategies
• Sales and Marketing – with Brand Marketing and Sr. DF&B. develop and maintain a R&B social media driven S&M strategy
• Owner and Asset Manager Relationships – be comfortable articulating F&B strategies and research to owners and asset managers selling relevant F&B projects, strategies and analytics. (written and verbal presentations skills)
• Brand Advocate and Partner – be a partner to the Brand teams to ensure relevant and aligned F&B is developed for the portfolio – keep up to date with brand research and implement latest thinking into concept development.

• ROI and Feasibility– comprehensive understanding of F&B PNL statements, and the ability to project revenue and costs associated to ensure viability to drive revenue and ensure/improve profitability of restaurant and bar operations.
• Financial Reporting and Analysis– have the ability to monitor metrics, analyze data and report out on R&B and Next Gen Meeting Concept F&B performance.

• Be a resource for recruiting and developing field associate talent; drive associate satisfaction.

• Develop effective business partnership with property ownership to develop solutions that meet the expectations and create value for both owners, franchisees and Marriott International

CANDIDATE PROFILE - KEY TALENTS AND EXPERIENCE DESIRED

• 5+ years progressively responsible work experience (including management experience) in restaurant and bar management or food & beverage.
• Experience in restaurant and bar concept development.
• Ability to drive product creativity and innovation within the discipline.
• Proven experience understanding multi brands; including Select Service, Core and Luxury.
• F&B Trends – ability to follow and inject F&B trends into design.
• Proven expertise in hands-on openings of hotels, restaurants and bars preferred.
• Active participation in industry organizations preferred.
• Independent/non-hotel F&B experience design development is encouraged.

• Graphics Package – understanding of Industry Packages preferred.
• Concept Development– Have a successful record and understanding of F&B concept development.
• Culinary/F&B Operational Background preferred.
• Plan Reviews – ability to read and interpret blueprints.
• Kitchen and Bar Design– ability to read and interpret blueprints.
• Operational Efficiencies– ability to identify and illustrate operational efficacies and potential cost savings.
• Profitability and Economics– ensure that all concepts developed, and strategy to be profitable.
• Communication– written, presentation and verbal; excellent verbal communication, written communication, analytical, problem-solving, decision making and presentation skills.
• Project Management– excellent project and change management skills; ability to manage multiple projects, timelines and stakeholders.
• Strong interpersonal skills with multiple stakeholders (e.g. customers, owners, peers, associates, designers, corporate).
• Effective influencing, negotiation, conflict management, time management and consensus building skills.

Education and Professional Certification:

• College degree in Hotel Management, Hospitality Management, or Culinary, Sales, Marketing or other related areas or Equivalent combination of education and experience from which comparable knowledge and skills can be acquired is required.