Vice President of Food & Beverage

As part of Marcus Corporation, publically traded under ticker symbol (MCS), Marcus Hotels & Resorts has played a significant part in the rich and storied history of service, hospitality and “people pleasing people” that has defined our organization since 1935. Today, Marcus Hotels & Resorts operates 20 branded and non-branded hotels across the U.S. all well known for their character, style and unique dedication to upscale food and beverage services.

POSITION SUMMARY
As a member of our Senior Executive Team and based out of our corporate offices in Milwaukee Wisconsin, the Vice President of Food and Beverage is responsible for providing support and strategic direction to the overall food and beverage function/s of our hotels, resorts and restaurants. Additional duties will include programming, training and the creation of enhanced standards/procedures while leading key projects to successful implementation and completion. Oversight will include food and beverage operations within both branded and non-branded properties with an ultimate goal of achieving overall financial results, increased profitability and guest, shareholder and ownership satisfaction.   

Position Overview

Specifically s/he will be responsible for:

• Leading a team to drive food and beverage results and attain strategic milestones while improving the financial performance at department and property levels as well as across the broader organization

• Providing thought leadership in the areas of F&B products, restaurant and banquet/catering menu development, guest engagement and service while exploring for ways to add value to the overall hotel experience

• Managing and driving change via divisional, property, outlet and business development programming

• Collaborating with Divisional Director of Training and Development to create and implement training for back and front of the house Food and Beverage associates. Ensuring all brand and department specific training requirements are achievable and documented as needed

• Monitoring secret shopper, and other service score/customer feedback resources and reporting, making recommendations based on findings and insight as needed

• Directing the development of appropriate Marcus standard operating procedures for current and future destination and non-destination restaurants, bars, banquets/catering and In-Room Dining.  Owns and directs brand compliance ensuring outlets meet/exceed Marcus and other brand standards resulting in increased guest satisfaction

• Leveraging relationships with key external partners to develop business generating opportunities which enhance the operational execution and overall food and beverage experience to generate more revenue and increase guest satisfaction

• Ownership/oversight of the food and beverage concepts to include; design, branding, physical layouts, proposed capital expenditures and initiative development/deployment

• Inter-department relationship development to ensure food and beverage receives the necessary support from key partners and stakeholder

• Maintaining and strengthening vendor relationships; partnering with vendors to grow food and beverage revenue and ensuring relationships remain positive, productive and profitable

• Performs site visits; ensuring field executives are meeting objectives, assessing new opportunities and developing a positive, productive relationship with field operations

• Budgeting and financial reviews; monitoring P&L drivers and team overhead for opportunities and take corrective action when needed

• Partnering with others to build know how and business understanding; developing one on one relationship and mentor opportunities to ensure deeper learning 

Candidate Profile 

• Has a reputation as a recognized and respected team leader, motivator, and manager with proven ability to successfully develop and lead a team of professionals

• The ability collaborate with others to find common ground and solutions

• Flexibility in understanding industry business cycles, demands, and effect on financial results

• A proven track record of managing profitability including the ability to analyze and discuss financial impact, status and improvement

• Strong negotiation skills as well as strong verbal and written communication capabilities

• Exceptional understanding of hotel and independent restaurant systems and processes

• The ability to think strategically and analytically, demonstrating sensitivity to brand issues of the core food concepts and profitability, with a participative “all in” attitude

• Mature leadership skills which value people, manages with humility, high ethical and moral standards and integrity; experience in a franchise leadership role beneficial

• Willingness and ability to travel in the field as necessary, up to 50%