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Company: Marriott Vacations Worldwide


Leads and directs Food and Beverage and Activities teams, to include all culinary, beverage and activities operations. Oversees guest and associate satisfaction, maintains brand standards. Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant. Develops and implements business plans for Food and Beverage and Activities. Meets or exceeds departmental financial goals.

Salary range $82,650 – $87,000 w/bonus plan

Relocation Assistance – Yes

Bilingual Japanese/English preferred


Education and Experience

  • High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activites or related professional area.


  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.


Leading Food and Beverage / Activities Team

  • Manages and supervises all day-to-day operations.
  • Understands associate positions well enough to perform duties in associates’ absence.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
  • Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
  • Solicits associate feedback, utilizes an “open door” policy and reviews associate satisfaction results to identify and address associate problems or concerns.
  • Provides excellent customer service to all guests and associates.
  • Responds quickly and proactively to associates’ concerns.
  • Provides a learning atmosphere with a focus on continuous improvement.
  • Provides proactive coaching and counseling to team members.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Ensures and maintains the productivity level of associates.
  • Develops specific goals and plans to prioritize, organize, and accomplish work.
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  • Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.

Managing Day-to-Day Operations

  • Utilizes use records to control costs and manage inventory.
  • Applies knowledge of all applicable laws.
  • Conducts monthly department meetings.
  • Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.)
  • Sets goals and delegates tasks to improve departmental performance.
  • Monitors progress and leads discussion with staff each period.
  • Projects supply needs for the departments.
  • Manages departmental inventories and maintains equipment.
  • Performs other duties as assigned to meet business needs.

Maximizing Revenues

  • Applies and continually broadens knowledge of offerings with emphasis on current trends.
  • Schedules staff to forecast and service standards, while maximizing profits.
  • Assists team in developing lasting customer relationships to retain business and increase growth.
  • Develops new products and offerings and educates associates.
  • Manages department controllable expenses to achieve or exceed budgeted goals.
  • Understands the impact of department’s operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

  • Interacts with guests to obtain feedback on quality and service levels.
  • Responds to and handles guest problems and complaints effectively.
  • Empowers associates to provide excellent customer service.
  • Ensures associates understand service expectations and parameters.
  • Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
  • Reviews comment cards and guest satisfaction results with associates.
  • Participates in the development and implementation of corrective action plans.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Ensures all leaders and associates understand the brand’s service culture.
  • Sets service expectations for all guests internally and externally.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Serves as a role model to demonstrate appropriate behaviors.

Conducting Human Resources Activities

  • Participates in interviewing and hiring of team members with the appropriate skills.
  • Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Ensures associates understand Company, Resort and Departmental expectations and parameters.
  • Ensures associates are cross-trained to support successful daily operations.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
  • Schedules associates to business demands and tracks associate time and attendance.
  • Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
  • Observes service behaviors of associates and provides feedback to individuals.
  • Ensures associate recognition is taking place on all shifts.
  • Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
  • Participates in associate progressive discipline procedures.
  • Reviews associate satisfaction results.

Additional Responsibilities

  • Complies with all corporate accounting procedures.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluates results to choose the best solutions and solve problems.
  • Ensures effective departmental communication and information systems through logs, department meetings and property meetings.



  • Adaptability – Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
  • Communication – Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
  • Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
  • Leading Through Vision and Values: Leading through vision and values.
  • Problem Solving and Decision Making – Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
  • Professional Demeanor – Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.

Managing Execution

  • Building and Contributing to Teams – Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
  • Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
  • Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Building Relationships

  • Coworker Relationships – Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
  • Customer Relationships – Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
  • Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.

Generating Talent and Organizational Capability

  • Organizational Capability – Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
  • 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

  • Business Acumen – Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
  • Technical Acumen – Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
  • Basic Cookery – Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
  • Cleaning the Kitchen – The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
  • Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
  • Emergency Procedures – Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
  • Food and 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.
  • Food Handling – Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
  • Food Storage and Rotation – Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First In, First Out”). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
  • Kitchen Maintenance – Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
  • Kitchen Tools and Equipment – The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
  • Supply Storage – Knowledge of proper storage procedures for cookware, flatware, and supplies.
  • 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.
  • Event Planning – The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
  • Event Services – Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
  • Event Technology – Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
  • 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. Willingness to adhere to internal company standards.
  • General Event Management – The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
  • Bar Concepts – Promotion of 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.
  • Dining – Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
  • Finance/Accounting – Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
  • Food and 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 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 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.
  • Restaurant/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.
  • Retail Management – Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
  • CPR and First Aid – The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns). This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
  • Fitness Equipment – The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment. This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
  • Fitness Instruction – The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising). This also includes applicable training certifications.
  • Generating Enthusiasm – The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
  • Group Activity Planning – The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests. This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
  • Payment Process – Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
  • Recreation/Fitness Center Services – Knowledge of fundamentals related to fitness and recreation on land and in water.
  • Revenue Management – Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
  • 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.


Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

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