Director of Food and Beverage Design and Development, ...

Additional Information Job Number 25171432 Job Category Food and Beverage & Culinary Location CALA Regional Office, 1200 S. Pine Island Road, Plantation, Florida, United States, 33324VIEW ON MAP (Regional Office, 1200 S. Pine Island Road, Plantation, Florida, United States, 33324) Schedule Full Time Located Remotely? N Position Type Management Pay Range: $114,200 - $151,500 annually Bonus Eligible: Y Stock Package: Y JOB SUMMARY The Director, F&B Design and Development u2013 Caribbean and Latin America (CALA) serves as a key leader within Marriottu2019s Product and Food & Beverage Leadership Team, reporting to the Senior Director, Food & beverage, CALA. This role is responsible for the Design & Development Process for all F&B related projects. Focused on Brand Positioning, Luxury, Premium and Select Service Brands, this position is responsible for driving relevant Restaurant & Bar concept development, Select Service F&B Positioning and Events u201cNext Generation Meeting Spacesu201d for New Builds and Renovations. This position plays a pivotal role in shaping guest experience through collaboration with cross-functional teams including Global Design, Brands and Operations, and ensures alignment with CALAu2019s F&B strategy as well as the regionu2019s growth, and financial priorities. The Director oversees the development and implementation of F&B concepts, standards, supports hotel openings and conversions, and leads efforts in sustainability, and facility design. Leveraging market insights and customer trends, the Director actively contributes to the creation of forward-thinking F&B concepts that resonate across diverse markets. This leader brings deep discipline, expertise, creativity, and business acumen to deliver exceptional results, while fostering innovation and consistency throughout the CALA region. CANDIDATE PROFILE Experience and Education u2022 5+ years progressively responsible work experience (including management experience) in restaurant and bar management or food & beverage. u2022 Experience in restaurant and bar concept development, ability to drive product creativity and innovation. u2022 Experience in Project Management, managing complex projects and/or complex portfolio of projects. u2022 Proven experience understanding multi brands; including Luxury, Premium and Select. u2022 Proven expertise in direct openings of hotels, restaurants and bars preferred. u2022 Active participation in industry organizations is preferred. u2022 Independent/non-hotel F&B experience design development is encouraged. u2022 Bacheloru2019s degree in Hotel Management, Hospitality Management, Culinary, or other preferred related areas, OR an equivalent combination of education and experience from which comparable knowledge and skills can be acquired. Skills and Knowledge u2022 In-depth knowledge of the Food & Beverage discipline, processes, and procedures, and F&B/Restaurant + Bar systems u2022 F&B Operational Background preferred. u2022 Understanding of F&B Trends u2013 ability to follow and inject F&B trends into design. u2022 Graphics Package u2013 understanding of Industry Packages preferred. u2022 Have a successful record and understanding of F&B concept development and implementation. u2022 Plan Reviews u2013 ability to read and interpret blueprints. u2022 Kitchen and Bar Design u2013 ability to read and interpret blueprints. u2022 Operational Efficiencies u2013 ability to identify and illustrate operational efficacies and potential cost savings. u2022 Project Management u2013 excellent project and change management skills; ability to manage multiple projects, timelines, and stakeholders. u2022 Effective influence, negotiation, conflict management, time management, and consensus building skills. u2022 Excellent verbal and written communication skills, analytical, problem-solving, and presentation skills u2022 Ability to train (e.g., innovative programs/products/services, skill gaps on action plans) u2022 Demonstrate a thorough understanding of the lodging business (hotel operation, industry drivers, challenges, competitors, MIu2019s position in the global marketplace) and innovative food & beverage trends to unveil opportunities for growth. and a pattern of exceptional performance u2022 Knowledge of workforce analysis and labor productivity u2022 Previous Luxury Experience is preferred. u2022 Previous Hotel Opening Experience preferred. u2022 Active participation in industry organizations is preferred. u2022 Knowledge of English and Spanish is required. CORE WORK ACTIVITIES Key Responsibilities: u2022 As dedicated CALA F&B Design & Development Subject Matter Expert (SME), lead the development of creative and relevant F&B Restaurant & Bar Concepts, Select Service F&B Positioning/Programming as well as Meeting Spaces that support the next generation meeting attendee. u2022 Brand Advocate and Partner u2013 be a partner to the Brand teams to ensure relevant and aligned F&B is developed for the portfolio u2013 keep up to date with brand research and implement latest thinking into concept development. u2022 This role relies on a continual focus on trends and themes externally. As part of the responsibilities, the Director will need to develop a broad awareness of the external environment and its applicability to Marriottu2019s Food & Beverage Portfolio. u2022 Owner and Asset Manager Relationships u2013 be comfortable articulating F&B strategies and research to owners and asset managers selling relevant F&B projects, strategies, and analytics. (written and verbal presentation skills) u2022 Develop effective business partnership with property ownership to develop solutions that meet expectations and create value for both owners, franchisees, and Marriott International. u2022 Establish and foster business partnership with F&B Consultants working for owners and/or Marriott International, and foster industry relationships. u2022 OS&E u2013 in collaboration with Procurement build and maintain F&B OS&E standards and strategies. u2022 Activation and Openings u2013 with Hotel Opening Team, develop and document sustainable processes and strategies for all F&B components during hotel openings. u2022 Design & Development Process u2013 working with Global Design articulate, drive and be accountable for the Design & Development Process for all New Build and Renovation F&B projects. u2022 Designer and Consultant Relationships u2013 identify and promote an identified portfolio of Restaurant and F&B Designers/Consultants in the CALA region supporting the u201cLocalu201d positioning. u2022 3rd Party Relationships u2013 foster relationships with 3rd Party F&B operators, to develop and implement viable strategies creating 3rd Party Restaurant opportunities. u2022 Innovation u2013 be creative, have a clear understanding of the innovation Process, injecting innovation into F&B projects. OTHER u2022 This position is located in Plantation, Florida, US u2022 Role will support all Marriott International hotels brands within the Caribbean and Latin America Region, Managed and Franchise u2022 Up to 35% of time is spent traveling _At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ Marriott International is the worldu2019s largest hotel company, with more brands, more hotels and more opportunities for associates to grow and succeed. Be where you can do your best work,u200b begin your purpose, belong to an amazing globalu200b team, and become the best version of you.

Created: 2025-10-30