Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $125,000.00
Work Schedule
Standard Hours
Benefits
Executive Committee benefits
Annual Executive Committee bonus
Signing privileges
room discounts
Discounts at other restaurants and resorts
Movie theater coupons
free employee parking
Meal during shift
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
Employee assistance program
401k with employer match
Job Description
The Omaha Marriott Downtown, located in the vibrant heart of downtown Omaha, is a premier upscale hotel renowned for its world-class hospitality and exceptional guest experiences. As part of Marcus Hotels & Resorts, a respected company with a rich 60-year history in the hospitality industry, the hotel prides itself on delivering superior service and stylish accommodations to both leisure and business travelers. With a commitment to excellence, the Omaha Marriott Downtown stands as one of the leading hotels in the city, dedicated to providing unparalleled experiences to its guests.
The role of Director of Food and Beverage at the Omaha Marriott Downtown is an exciting leadership position tailored for an experienced professional passionate about hospitality and food and beverage operations. This full-time role offers a competitive salary range between $100,000 and $125,000, along with executive committee benefits and opportunities for career growth within the Marcus Hotels & Resorts portfolio. The Director is responsible for the comprehensive oversight and strategic leadership of all food and beverage operations at the hotel, covering restaurants, bars, lounges, kitchens, in-room dining services, banquets, catering, group events, and experiential dining programs.
This position calls for a visionary leader who can ensure that operational execution, service quality, and guest satisfaction align seamlessly with Marriott brand standards and ownership objectives. The Director will drive innovation in menu development, beverage programming, pricing strategies, and experiential offerings, fostering opportunities for differentiation and enhanced guest engagement. Financial acumen is crucial, as the role includes full accountability for departmental budgets, revenue growth, cost controls, and labor productivity, ensuring outstanding financial performance and profitability.
The Director of Food and Beverage also plays a critical role in leading a diverse team of food and beverage professionals, fostering a culture rooted in accountability, teamwork, and professional development. This leader will collaborate closely with culinary teams and cross-functional hotel leadership to streamline operations, optimize service delivery, and support large-scale banquets and catering efforts essential to the hotel’s business success. The role demands an individual who thrives in a fast-paced, high-volume environment, maintaining exquisite attention to detail while promoting a safe, inclusive, and well-managed workplace.
Joining the Omaha Marriott Downtown means becoming part of a company that values innovation, operational excellence, and most importantly, its people. Employees enjoy a variety of benefits including signing privileges at the hotel’s food and beverage outlets, room discounts at Marcus and Marriott properties, access to recreational activities like golfing and skiing through discounted rates, as well as comprehensive health benefits and paid time off. This position not only offers a rewarding career path but also the chance to contribute to a highly respected brand committed to delivering extraordinary experiences to its guests and associates alike.
The role of Director of Food and Beverage at the Omaha Marriott Downtown is an exciting leadership position tailored for an experienced professional passionate about hospitality and food and beverage operations. This full-time role offers a competitive salary range between $100,000 and $125,000, along with executive committee benefits and opportunities for career growth within the Marcus Hotels & Resorts portfolio. The Director is responsible for the comprehensive oversight and strategic leadership of all food and beverage operations at the hotel, covering restaurants, bars, lounges, kitchens, in-room dining services, banquets, catering, group events, and experiential dining programs.
This position calls for a visionary leader who can ensure that operational execution, service quality, and guest satisfaction align seamlessly with Marriott brand standards and ownership objectives. The Director will drive innovation in menu development, beverage programming, pricing strategies, and experiential offerings, fostering opportunities for differentiation and enhanced guest engagement. Financial acumen is crucial, as the role includes full accountability for departmental budgets, revenue growth, cost controls, and labor productivity, ensuring outstanding financial performance and profitability.
The Director of Food and Beverage also plays a critical role in leading a diverse team of food and beverage professionals, fostering a culture rooted in accountability, teamwork, and professional development. This leader will collaborate closely with culinary teams and cross-functional hotel leadership to streamline operations, optimize service delivery, and support large-scale banquets and catering efforts essential to the hotel’s business success. The role demands an individual who thrives in a fast-paced, high-volume environment, maintaining exquisite attention to detail while promoting a safe, inclusive, and well-managed workplace.
Joining the Omaha Marriott Downtown means becoming part of a company that values innovation, operational excellence, and most importantly, its people. Employees enjoy a variety of benefits including signing privileges at the hotel’s food and beverage outlets, room discounts at Marcus and Marriott properties, access to recreational activities like golfing and skiing through discounted rates, as well as comprehensive health benefits and paid time off. This position not only offers a rewarding career path but also the chance to contribute to a highly respected brand committed to delivering extraordinary experiences to its guests and associates alike.
Job Requirements
- Bachelor's degree in hospitality management, business administration, or related field preferred
- Minimum 5-7 years of progressive food and beverage leadership experience preferably within upscale or luxury hotels
- Proven experience managing large banquets and catering operations
- Strong financial acumen with demonstrated success in revenue growth, budgeting, forecasting, and cost control
- Experience with Marriott systems, brand standards, and reporting tools preferred
- Exceptional leadership, organizational, communication, and interpersonal skills
- Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail
- Experience with food and beverage concept branding and experiential dining preferred
Job Qualifications
- Bachelor's degree in hospitality management, business administration, or related field preferred
- Minimum 5-7 years of progressive food and beverage leadership experience preferably in upscale or luxury hotels
- Proven management experience in large banquets and catering operations
- Strong financial acumen including success in revenue growth, budgeting, forecasting, and cost control
- Experience with Marriott systems, brand standards, and reporting tools preferred
- Exceptional leadership, organizational, communication, and interpersonal skills
- Ability to thrive in fast-paced, high-volume environment with attention to detail
- Experience with food and beverage concept branding and experiential dining preferred
Job Duties
- Provide strategic vision and leadership for all food and beverage operations, ensuring alignment with brand standards and market trends
- Oversee all food and beverage operations including restaurants, bars, lounges, kitchens, in-room dining, banquets, catering, and experiential dining programs
- Lead development and evolution of food and beverage concepts, including menu and beverage programming, pricing strategies, and experiential offerings
- Ensure exceptional guest experiences through active leadership, visible presence, and continuous improvement
- Maintain compliance with health, safety, sanitation, regulatory, brand, and audit standards
- Manage financial performance including revenue generation, gross operating profit, labor productivity, cost controls, inventory, purchasing, and vendor relationships
- Develop, manage, and monitor departmental budgets and forecasts, analyzing results and presenting strategic recommendations
- Drive revenue growth through pricing, menu engineering, demand optimization, promotions, partnerships, and special events
- Provide leadership for banquet and catering operations including menu development and event logistics
- Collaborate with Executive Chef to ensure menu relevance and operational efficiency
- Partner with Sales, Events, Rooms, Finance, and hotel leadership to support group bookings and event execution
- Participate in client interactions to support sales and enhance relationships
- Recruit, develop, and retain high-performing food and beverage staff fostering culture of accountability and growth
- Ensure a respectful, safe, and productive workplace that complies with company policies and employment standards
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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