- Oversees conceptual design of food, beverage and other public areas of all new hotel brands in AP.
- Develops, writes and or supports the writing of the F&B concepts for new hotels.
- Researches and evaluates new project documentation to help maintain Marriott creative competitive edge.
- Oversees the planning and layout of restaurant, bars lounge and other public areas, to ensure they are conceptual aligned with original operational intent.
- Ensures restaurants, bars and lounges are designed to current trends are timeless and do not fall into current fads, which will fade after short period.
- Ensures that all restaurants, bars and lounges are designed to meet operational practices and Marriott operational brand guidelines.
- Meets owner's consultants and others to help plan and communicate concept direction of each project as required.
- Develops new concepts for special projects to help maintain Marriott's completive edge.
- Supplies creative input on other projects as requested.
- Develops standard template designs that can be implemented into projects with minimal interaction
- Supports and assists Area Directors of Operations with hotel renovations in any manner required
Ordinates and communication:
- Helps consolidate operational needs and filters information to and from A&C and Marriott I.D.
- Communicates between the different operational departments, A&C and project department to ensure successful outcomes of projects
- Communicates design progress back to Marriott operations on regularly basis.
- Helps support the input of ideas / concepts from Marriott operations and integrates these into projects.
- Hosts and / or attends regular design coordination meetings with Marriott operations.
- Supplies training and interaction with A&C department to pass on operational knowledge and role out of new design products.
Hotel space planning:
- Works with A&C to ensures that successful space planning documents are completed, communicated and approved in a timely manner
- Ensures that the design flow of each hotel's operational efficiency
- Recommends layouts that minimize cost of construction.
- Ensures the layouts maximize profit and sales after opening.
- Ensures the restaurant bars lounge and other public areas are at a size that maximizes profit.
- Carries out related, similar duties as required.
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