Food and Beverage Operations Manager

Yotel•Washington, DC

17d

About The Position

YOTEL Washington DC is a modern hotel located in the heart of Capitol Hill, offering a dynamic environment for travelers, groups, and local guests alike. The hotel features approximately 18,000 square feet of flexible meeting and event space, including Deck 11, a seasonal rooftop summer oasis ideal for receptions, social gatherings, and outdoor events. Food and Beverage operations at YOTEL Washington DC are anchored by Art and Soul, located on the ground level of the hotel. Art and Soul honors its longstanding presence in the Washington, DC dining scene with a seasonal menu inspired by the Chesapeake Bay watershed and the diverse influences that shape contemporary American cuisine. The restaurant’s indoor space and patio provide an inviting setting for everyday dining as well as private events. We are seeking out an energetic Food & Beverage Operations Manager to run the Front of House restaurant operations, work closely with both the front and back of house crew, and partner with the other Food & Beverage managers to oversee banquet events. PM23 The Food and Beverage Operations Manager is responsible for the long-term planning and daily success of Art and Soul while delivering a fun, energizing, modern and rewarding experience to guests.

Requirements

Consistently strives for continuous improvement while ensuring a high level of professionalism.
Creative and innovative thinker who can bring thoughts to actions with speed.
Impeccable follow through with high level of personal integrity.
Strong communication, decision-making, organization, and leadership skills.
Ability to perform effectively under high pressure/volume situations.
Self-motivated, high energy and enthusiastic.
Ability to stand for long periods of time and walk moderate distances
Ability to lift, pull, and push a moderate weight (about 75 pounds)
Must be able to work a flexible schedule, including nights, weekends, and holidays.
Comprehensive knowledge of personal computers and various property specific POS systems.
at least 3 years of previous Restaurant Management experience.
5-8 years of total restaurant experience
2 years in a Union environment
Proven responsibility for running full shifts with mulitple events happening at a time
Ability to handle labor costs controls
Results oriented with an emphasis on both individual and team accountability.
a motivated self starter
Weekend, Holidays, and Night availability a must

Responsibilities

Assist with running the daily operation of the Restaurant, Banquets, and Deck 11.
Collaborate with the Sales and Catering Department, regarding the operations and execution of all private events.
Strive to develop meaningful interactions with guests, ensuring a loyal customer base and encouraging repeat visits.
Oversee basic accounting functions.
Perform weekly alcohol inventory.
Ensure high quality of food, beverages, and service.
Proactively strives to build positive working relationships through teamwork and clear communication resulting in win/win decisions.
Ensures that all decisions and resulting actions are aligned with the Company policy of 100% guest satisfaction producing a high level of service.
Maintain a strategic perspective by continuously developing our brand and integrating it into every aspect of the guest experience.
Proactively participates in the comprehensive sales and marketing efforts.
Assists in providing direction, control and motivation for the effective and efficient operation of the restaurant.
Trains and monitor performance of food-servers and bus-persons.
Provides organization, instruction, guidance, communication, and counseling.
Effectively assures appropriate staff hiring and training according to hotel and departmental procedures, provide fair, consistent and impartial evaluation and disciplinary actions according to guidelines.
Ensure quality guest experiences at Art and Soul and at YOTEL.
Provide fun, engaging, and driven work environment through motivation, support, empowerment, and development of the Crew.
Contributes suggestions and observations for the efficient and effective operation of the department and the hotel.