Director of Beverage in Milan, Italy

Additional Information Pre-Opening Team

Job Number 23074790

Job Category Food and Beverage & Culinary

Location Milan WH, VIA FILODRAMMATICI NO. 14, Milan, Città Metropolitana di Milano, Italy

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

W Milan is currently recruiting for a Director of Beverage to join the pre-opening team of the second W Hotels property in Italy. Reporting to the Director of B+F, the main responsibilities of the positions are:

• Overseeing the development and implementation of bar and Beverage departmental strategies and concepts; ensures implementation of the brand service strategy and brand initiatives in collaboration with Marketing & PR

• Ensuring the beverage operations in restaurants and bars meet the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the departments.

• Delivering products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment

We are looking for someone who is business minded, creative and functions as an inspiration to others, a natural leader who brings the beverage operations to the next level.

About us

Located in the heart of Brera, W Milan aims to set the tone in the city of Milan. The first real luxury lifestyle in the city embraces the authentic Milanese spirit and all W Hotels passions. W Milan redefines the luxury hotel scene of the Italian capital of fashion and design through its informal yet impeccable Whatever/Whenever service and trademark high energy.With four B+F outlets, Beverage and Food are the heart and the soul of the hotel.

Our main restaurant outlet is SCENA. The all-day dining is fusing traditional Italian cuisine with modern culture, SCENA Restaurant adds the language of cooking to W Milan’s boundary. Concocting crowd-pleasing dishes for the table, Head Chef Andrea Berton shakes up the city’s foodie scene. W LOUNGE as well as the W ROOFTOP with a swimming pool overlooking the city, will be the place to be for authentic drinks and delicious food.

The impact you’ll make

At W Hotels we believe our Talent are the foundation of our organization that allows us to breathe life into our strategy and continue our industry leadership in the F&B space.

As part of this foundation, you will lead a concept and create unique guest experiences that draw hotel guests and patrons from the surrounding community. You’ll work closely with a team of inspiring professionals and mentor aspiring mixologists, setting the standard for original bar programs, creatively positioning the outlet in the local market, and driving topline and customer growth.

What we offer

• Join the dream team of the second W Hotel in Italy and gain international exposure to Marriott EMEA Leaders

• Professional career progression at international level in more than 8000 properties in Marriott International

• Learning and development opportunities through online platforms, on the job trainings and classroom-based courses

• Discounts on hotel rooms, gift shop items, food and beverage in Marriott International portfolio

• Inspiring and motivated management with international mindset

• Charity events, Wellbeing activities and sustainability initiatives through the TakeCare and 360° programs

• Recognition activities such as Talent of the month, Birthdays Lunch, Appreciation weeks

• Canteen service on property

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 Outlet Managers to educate bar 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 bar parties, special events and room service hospitality suites.

• Is actively involved in operations, fully engaged in service and bar back preparation until the service needs and guests do require the presence

Maintaining Budgets

• Manages function’s controllable expenses to achieve or exceed budgeted goals.

• Understands the impact of function’s operation on the overall property financial goals

• Liaise with Finance&Purchasing departments to monitor inventory levels and ensure maximum profit

• Understand financial opportunities by surveying restaurant demand.

• Consult with key individuals in the local community to assess opportunities while identifying and analyzing competitors.

• Apply sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.

Leading 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 example.

• 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 behaviors.

• 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 skills.

• Acts as the guest service role model for the bars, 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 relations.

• Ensures cash control and liquor control procedures are followed by all Bar/Lounge employees.

• Ensures compliance with all beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures compliance with food handling and sanitation standards.

• 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 service levels.

• Creates a personal relationship to guests, compiling an own contacts list

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of beverage, service levels and overall satisfaction.

• Responds effectively to guest problems and handles complaints.

• 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 managers.

• 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 consistently.

• Finds, 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.

Additional Responsibilities

• 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 person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

MANAGEMENT COMPETENCIES

Leadership

• 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.

Managing Execution

• 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.

Building Relationships

• 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.

Generating Talent and Organizational Capability

• 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.

Learning and Applying Professional Expertise

• 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.

• 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.

• 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.

• Bar – Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.

• Bar Concepts – Promotion of cocktails, beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.

• Event Room Operations – Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.

• Finance/Accounting – Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.

• Purchasing and Materials Management – Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

• 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.

• 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.).

• 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 in fluent Italian and English language

WHAT YOU’LL NEED IN THIS ROLE

• Experience in bar and beverage management, ideally within the Milan market.

• Solid expertise in Beverage Marketing, creating concepts, identities and branding

• Knowledge of luxury and lifestyle hospitality operations in F&B

• Financial, business and purchasing technical acumen

• Guest and talent focused

• High school diploma or GED; 5 years experience in the food and beverage, culinary, event management, or related professional area. OR 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 area.

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 data.

• 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 expenditures.

• 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.

• Beverage and Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting beverage and 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.

• Concept – Define, state and apply outlet and beverage concepts; constantly strive for new trends, competition checking, implement creative and attractive strategies

• Marketing & Public Relations – Outgoing, open for media and press, taking the initiative; binding with guests

Explore our very big world

As a world-class leader in the travel industry, there’s no better place than Marriott International to make your mark. Joining us, you’ll get to entertain and meet people from all over the world as you build your experience. You’ll find a place where your personality and ideas are appreciated just as much as the work you do. And you’ll grow through opportunities to explore the business, opening yourself to various career options. If you have the natural ability to communicate and enjoy working with others, we welcome you to join our global family.

You’re welcomed here

Our highest priority is making you feel as welcome as our guests. We want you to know you’re important to us and that you’ll make an impact in your role, and for that, you’ll be appreciated and valued.

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.

Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.

We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.