Director of Food & Beverage

The Hoya Hotel at Georgetown (Crestline Hotels and Resorts)•Washington, DC

1d•$105,000 - $125,000•Onsite

About The Position

Lead One of Georgetown's Most Sophisticated Food & Beverage Operations. The Hoya Hotel is seeking a proven hospitality leader to direct a high-volume, banquet-driven operation where exceptional service, memorable events, and elevated guest experiences define success. The Director of Food & Beverage is responsible for the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, kitchen, and banquets (if applicable). The Director of Food & Beverage must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Director of Food & Beverage is responsible for ensuring that all food, beverage, and culinary operations are carried out professionally, to standards and at the highest level of service. The Director of Food & Beverage will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development and maintenance of a competent, motivated, and empowered food and beverage staff. The Director of Food & Beverage will effectively lead, train, coach, motivate, engage, and provide feedback to the restaurant staff, supervisors, and managers daily. The Director of Food & Beverage will serve as the food and beverage liaison to all other hotel departments.

Requirements

Bachelor’s degree in a related field from an accredited university/college or culinary school plus at least five (5) years of related experience; or high school diploma or equivalent plus at least seven (7) years of related experience; or any equivalent combination of education and experience that provides the above skills, knowledge, and abilities.
Computer skills required.
Familiarity with Microsoft Office required.
Experience with hotel systems such as MICROS required.

Responsibilities

Create and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
Ensure food and beverage staff and management are properly trained to standards and able to carry out the operations of each department.
Work closely with department managers to develop them both personally and professionally.
Drive outlet revenues through strategic marketing, promotion and up selling efforts.
Ensure that all complaints regarding food quality, service, or accommodations were investigated and resolved.
May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Work with Executive Chef and culinary staff to ensure portion sizes, garnishing, presentation and preparation of food exceed standards.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Responsible for inventories of food, equipment, small ware, and liquor.