Director Food and Beverage

Horseshoe Bay Resort•Bethesda, MD

6h•$90,000 - $105,000•Onsite

About The Position

The Bethesdan Hotel is a contemporary, boutique-style property located in downtown Bethesda, just minutes from Washington, D.C. We are part of the Tapestry Collection by Hilton, offering a unique blend of independent character with the support and standards of a major global brand. Our hotel features stylish guest rooms, a vibrant lobby, a full-service restaurant and bar, flexible meeting spaces, and a strong focus on personalized guest service. We are seeking a Director of Food & Beverage to help shape this next chapter of hospitality at our boutique-style property and become part of the Hilton family, named No. 1 World’s Best Workplace by Fortune and Great Place to Work! We are looking for a leader who is guest-focused and service-minded, skilled in team leadership and innovative and passionate about creating exceptional dining experiences while building strong relationships across teams, partners, and guests alike.

Requirements

Minimum 2 to 4 years of restaurant management experience, preferably in a hotel or upscale dining environment.
Strong knowledge of restaurant operations, financial management, and hospitality standards.
Proven leadership skills with the ability to motivate and develop a high-performing team.
Excellent communication, problem-solving, and organizational skills.
Proficiency in POS systems and restaurant management software.
Ability to work a flexible schedule, including evenings, weekends, and holidays.
Food Safety and Alcohol Service certifications (or ability to obtain).
Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
Considerable skill in complex mathematical calculations without error.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to observe and distinguish product quality by smell, taste, and appearance

Nice To Haves

Ability to access and accurately input information using a moderately complex computer system.

Responsibilities

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.
Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.
Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.
Communicate both verbally and in writing to provide clear direction to staff.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.