Director of Food & Beverage Outlets at InterContinental Washington DC - The Wharf

IHG•Washington, DC

1d•$130,000 - $150,000•Onsite

About The Position

The Director of Food & Beverage directs the hotel’s food and beverage operations to meet established quality and guest-service standards and departmental revenue and profit goals. The role ensures compliance with federal, state, and local requirements, brand standards, and hotel policies. It oversees multiple major outlets and kitchens, high-volume banquet and convention facilities, and subordinate managers and supervisors at a large, full-service luxury or resort hotel. The director manages departmental financial performance, including budgets, forecasts, food, beverage, and labor costs, and profitability. The role develops and maintains local food and beverage marketing programs, participates in system-wide promotions, monitors competitors and industry trends, and reviews menu concepts with the Executive Chef. The position leads food and beverage staff and managers, ensures training and adequate resources, coordinates with hotel departments and external contacts, and works to achieve guest-satisfaction goals. It also oversees staffing and work assignments, inventory and stock levels, product and equipment security, supply replenishment, waste reduction, cleanliness, and equipment maintenance. The director may serve as Manager on Duty and may recruit and select entertainment for outlets and events.

Requirements

Bachelor’s degree in hotel management, culinary arts, or a related field plus at least 4 years of related experience, including management experience, or an equivalent combination of education and experience.
Fluent English.
Alcohol-awareness certification and/or a food-service permit or valid health/food-handler card, as required by local or state authorities.
Ability to communicate with others, move about the facilities, carry or lift items weighing up to 50 pounds, handle food and utensils, and bend, stoop, and kneel.
Demonstrated ability to interact with guests, employees, and third parties in a manner that reflects well on the hotel, brand, and company.
Reading and writing ability for paperwork, management reports, interpreting results, giving and receiving instructions, and training.
Mathematical skills, including basic math, budgeting, profit-and-loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Ability to oversee multiple food and beverage outlets and kitchens, high-volume banquet and convention facilities serving more than 500 people, and subordinate managers and supervisors.

Responsibilities

Direct food and beverage operations to achieve quality, guest-service, revenue, and profit goals while complying with regulations, brand standards, and hotel policies.
Achieve budgeted revenues, prepare monthly forecasts, monitor and control food, beverage, and labor costs, and maximize profitability.
Participate in preparing the annual departmental operating budget and financial plans.
Develop and maintain local food and beverage marketing programs, participate in system-wide promotions, monitor competitors and industry trends, and review menu design and concepts with the Executive Chef.
Ensure staff are trained on quality and service standards and have the tools and equipment needed to perform their jobs.
Recommend and initiate salary, disciplinary, staffing, and other human-resources actions in accordance with company policies; alert the General Manager to potentially serious issues.
Promote teamwork and service through daily communication and coordination with other departments, including Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services.
Interact with guests, vendors, regulatory agencies, and other external contacts to address satisfaction, inventory, pricing, service, vendor performance, safety, and compliance matters.
Establish and achieve quality and guest-satisfaction goals; respond courteously and promptly to guest questions, complaints, and requests.
Direct daily staff activities and assignments, ensure appropriate coverage, develop and communicate departmental strategies and goals, prioritize work, and enforce policies and procedures.
Establish inventory procedures and timeframes and determine minimum and maximum stock levels for food, beverages, materials, and equipment.
Maintain procedures for product, inventory, equipment, and financial security; timely replenishment; and minimizing waste and pilferage.
Ensure food and beverage equipment is operational and regularly cleaned, and that food and beverage facilities, including banquet and convention space, are clean and stocked for anticipated business volume.
Notify Engineering of maintenance and repair needs.
May serve as Manager on Duty or assist with other assigned duties.
May recruit, evaluate, and select entertainment for food and beverage outlets and events.