Perfectly situated within 39 steps of the airport terminal at Brussels Airport, Sheraton Brussels Airport Hotel is a modern haven for travellers in Brussels, Belgium. We strive to thrill our guests' palate with authentic local options at our distinctive restaurant. We provide quick access to the airport terminals and Brussels city centre through the train station at the airport. We host flawless meetings, weddings and social affairs in versatile event spaced, enhanced by custom catering and expert planners. With an ideal location and one of Belgium's largest hotel conference centres, Sheraton Brussels Airport Hotel is the perfect home base for our guests away from their home.

POSITION PURPOSE

Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profit. Administering and managing the Food & Beverage operation, maintaining established costs and quality standards and appropriate processes at all levels in all departments in order to achieve this.

ESSENTIAL FUNCTIONS and FOCUS AREAS

• F&B Operations
  
  o Provide the strategic direction for all the Food and Beverage operational departments of the Hotel, including Restaurant, In-Room Dinning, Bar, Banquet/Catering Operations, the Club Lounge and F&B deliveries of the vip protocol, Staff Dining Room.
  o Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
  o Direct and coordinate the Food & Beverage operations of the hotel to ensure:
  
  I. Maximum profit at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service, stock use and control and food and beverage purchasing.
  II. Highest guest satisfaction in all Food & Beverage outlets, ensuring that guest satisfaction is consistently obtained and maintained.
  III. The cleanliness/sanitation of all food and beverage facilities including the restaurants, lounges, banquet rooms, storage rooms and kitchen

• Company standards and procedures compliance:
  
  o Responsible for compliance of company and brand standards of products and service delivered to the guests at the bars, restaurants, in-room dining and banqueting/catering. He/she has to ensure the quality of services in accordance with the company standards as well as local legislation and operating guidelines associated with licences issued to the hotel by any local authorities
  o Have a detailed understanding of any legislation governing any activity in F&B not limited to beverage service, licenses required for particular activities, labour law/practice, gambling, auctions and sporting events
  o Understand the hotel’s insurance coverage with reference to F&B venues and Banqueting

• Financials
  
  o Prepare financial budget/forecast to reach the desired revenue and profitability for all F&B operations. Leverage the existing tools (i.e. forecasting tool, revenue plan, reflex, P&L reports) to ensure forecast, budget and their accuracy are achieved along the quarters and year over year. Assume a leading role (in conjunction with the Market Analyst) in F&B financial reporting (Budget, Outlook, Forecasts and actual production reporting) and train Managers in all aspects of Financial Reporting.
  o Continuous focus on revenue achievement and forecast throughout the month to appropriately manage the cost base in line with the forecasted revenues vs. submitted forecast and budget.
  o Work closely with the Managers and the Director of Human Resources to ensure Payroll cost percentage is kept in line with budget and forecast. Oversee the overall F&B forecast number vs. forecast and budget prior to forecast submission.
  o Implement and maintain effective control of food, beverage, labor costs and productivity among all sub-departments. In addition management of all expense cost lines in the F&B P&L.
  o Periodic pricing reviews in line with Menupedia guidelines to ensure that the various venues are at an appropriate level within the competitive set per venue.

• Marketing and promotion:
  
  o Coordinate and direct with the chef, venues managers, and banqueting/catering managers in the creation of attractive, effective and merchandising menus designed to attract several customer markets. Assist guests and customers in any special request, including but not limited to parties, special functions and special diets.
  o Maximise revenues for all areas of the operation, through innovative marketing and promotional activities, focussed customer research, creative and innovative menus and promotions, and development of new products / services/features.
  o Have a detailed understanding of the competitive landscape, not limited to the hotel competitive set but of the F&B landscape as a whole in your area/city.
  o Be fully up to speed with emerging trends within the competitive landscape.
  o Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies.

• Human resources management, leadership and development of self and others:
  
  o Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Define new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
  o Responsible for leading all Associates and Managers in F&B Department. This person will describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., in-room dining, restaurants, bars, banquet/catering, kitchens, stewarding, etc.). This includes recruitment and selection, performance management, employee development and motivation, and counselling/disciplinary issues.
  o Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
  o Conduct regular training sessions with Managers and their shift leaders to further develop both their technical and management skills.
  o Foster team work within F&B departments as well as with other department through collaboration and cooperation and achieve the forecasted engagement score of StarVoice.
  o Ensure a Starvoice Action plan is in place in every F&B department and that actions are completed as defined and on time as per the plan. Define and action an overall F&B departmental Starvoice Action plan.
  
  
  SUPPORTIVE FUNCTIONS
  
  In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Attend and actively participate to the Revenue Maximization meetings on a regular basis. Presenting the F&B revenues, trends and actions to correct where necessary. In addition to requesting and arranging support from other departments at this meeting to assist. Use the information gained at this meeting for forward business trends to plan resources for the following weeks/months.
  • Actively support Operation Innovation team, developing an attitude of continuous improvement through staff involvement.
  • Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
  • Participate in total hotel management as a member of the hotel Executive Committee.
  • Be the face of food and beverage for the support functions (i.e. Human Resources, Revenue, Sales, Marketing and Finance)
  • Work closely with the Sales team to assist in closing Group/Event business through participation in Site Inspections, manipulating pricing and offering to fit budgets presented by the Sales/Catering teams.
  
  OTHER
  
  Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
  
  Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
  
  Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand French, English and Dutch.
• Requires good communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
• Must possess basic computer skills and must be able to access and accurately input information using a moderately complex computer system.
• Ability to maintain compliance with all local, state and federal laws and regulations
• Must possess a good knowledge of sales skills
• Ability to assess/evaluate other employees’ performance in a fair and consistent manner
• Ability to supervise, train and motivate multiple levels of managers.
• Ability to apply supervisory/management (soft) skills
• Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems.
• Good knowledge of revenue management and of hotels and competitive markets.
• Participate in the development of short- and long-term financial and operational goals of the hotel.
• Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Excellent knowledge of food and beverage products, service styles and trends.
• Excellent understanding and previous experience in a Supervisory/Management capacity in at least 2 F&B departments.
• An understanding of Hotel accounting practices not limited to Cost of Sales, Labour Cost and Productivity.
• A detailed understanding of stock control practices, principles and processes.

QUALIFICATION STANDARDS

Education: High school or equivalent education required. Bachelor’s Degree preferred.
Experience: Several years experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background required.
Licenses or Certificates: Ability to maintain any government required licenses, certificates or permits.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Marriott standards.

Sheraton Brussels Airport Hotel
Nationale Luchthaven 1
1930 ZAVENTEM

Contact person for the application:
Julie Gomez

Mail address for the application:
Julie.gomez@marriott.com

Or use the application button at the bottom of this page.