Marriott Director of Restaurants: Job Overview, Location, and Employment Details

The job title is Director of Restaurants, which indicates a leadership role overseeing restaurant operations. This position is part of the management team at the Marriott hotel in Chicago.

This position is located at the JW Marriott Chicago, which is situated at 151 W Adams Street in Chicago, Illinois. The specific address places the hotel in downtown Chicago.

The main responsibilities include managing all restaurant and bar operations as well as room service on a daily basis. The role involves working with the food and beverage management team to ensure smooth operations and high guest satisfaction.

This position is a full-time role, meaning the employee is expected to work the standard full-time hours as defined by the company. The schedule is not remote, so the employee must work on-site at the hotel.

The salary range for the Director of Restaurants position is between $94,000 and $132,000 annually. Additionally, the role is bonus eligible, which means there is potential for extra compensation based on performance.

Candidates need either a high school diploma or GED with at least six years of experience in food and beverage, culinary, event management, or related fields. Alternatively, a two-year degree in a relevant major along with four years of related experience is also acceptable.

Candidates should have knowledge of customer and personal service principles, including assessing customer needs and evaluating satisfaction. They should also understand economic and accounting principles such as P&L statements, budgets, and financial reporting.

Applicants should have experience working with food and beverage or culinary management teams, as well as managing staff and operations within a hospitality setting. Leadership skills are essential for directing daily restaurant activities.

The preferred educational background includes either a two-year degree from an accredited university in fields like Food Service Management, Hotel and Restaurant Management, Hospitality, or Business Administration. This educational qualification should be complemented by relevant professional experience.

The role requires analytical and critical thinking skills to gather and organize complex information systematically. Recognizing patterns and relationships in data, as well as examining data to understand implications, are important aspects of the job.