F&B Outlets Manager - Den Haag

The job:

A day in the life of an F&B Outlets Manager is never the same. Being responsible for the daily operation of the different F&B outlets The Hague Marriott has; The Gallery Restaurant, The Greatroom, The Executive Lounge and Room Service is always challenging and never boring.

You start your day by making sure you’re up-to-date with everything that is going on in the hotel. Obviously in a 24/7 operation, you cannot always be there, by checking your email, reading the morning meeting sheet and looking at the daily pick up you know what you may expect. Meetings like the Daily Stand Up and Sheet meeting can also add to your preparations and knowledge.

Your outlets are always in operation, starting off with breakfast in the Gallery and Executive Lounge, all day operations in the Great Room and Room Service until the early hours, there is enough to focus on. It’s up to you to create a schedule for your team according to the needs of the operations. Your team is your greatest asset, not only do you make sure they are here when needed, you also coach, train and motivate them to be able to exceed every guest’s expectations. You also log performance of every team member in half-yearly appraisals.

Being a Marriott Hotel also means we work with Marriott Brand Standards, this guideline of procedures and rules help you run a smooth operation and give guidance to your team and leaders.

A hotel is not only a F&B operation, you work closely with all other departments, in front and behind the scenes to make the team and the guests happy at every occasion. As for all departments, there are standards concerning for example hygiene, safety, fire and sickness that are to be followed, logged and reported about, in your role, you are responsible to do so.

Having a passion for operations is vital, since being present on the floor is a crucial part of your day-to-day planning, creating memories with the team. But in this role you also make sure to take some time for administrative topics such as budget and forecast, stock takes, hour registration and menu development. You will be working closely with the Executive Chef and Operations Manager to achieve your goals.