Food & Beverage Manager

Donohoe Hospitality Services•Washington, DC

20d•$57,000 - $62,000

About The Position

The Food & Beverage Manager manages and supervises all aspects of the hotel’s food and beverage operations, with responsibility for financial performance, cost control, guest satisfaction, and employee satisfaction. The role oversees daily department operations, maintains quality and presentation standards, handles guest feedback, supports purchasing and inventory, and ensures compliance with hotel and brand standards and applicable laws. The manager leads staffing, scheduling, hiring, training, development, supervision, and evaluation of food and beverage employees at all levels. The position also coordinates with sales and housekeeping to deliver banquets according to BEO requirements and guest expectations, and oversees food sanitation and safety practices. Department schedules must accommodate fluctuating business demands at a hotel that operates 24 hours a day, seven days a week; employees may be asked to work shifts other than their preferred or usual shifts. Short-term priorities include helping raise guest satisfaction scores to 90% or better by year-end, creating action plans when departmental scores fall below the prior year or brand average, and monitoring POU costs against budget and hotel occupancy. The posted annual salary range is $57,000–$62,000.

Requirements

Previous food and beverage experience.
Previous supervisory or management experience.
Clear verbal and written communication skills.
Certified food handler.
Ability to work in a fast-paced, high-volume environment.
Ability to motivate and train employees in guest services.

Nice To Haves

Certificate in Food Sanitation.

Responsibilities

Supervise and manage the daily operations of the food and beverage department.
Ensure quality and presentation meet standards on a daily basis.
Personally respond to guest comments and complaints and ensure they are handled promptly.
Assist with and supervise departmental purchasing and inventory functions.
Train staff for job competency and ensure they understand hotel policies, procedures, service standards, and guest brand standards for service and cleanliness.
Monitor kitchen and front-of-house operations to ensure daily compliance with brand requirements.
Implement and monitor staffing levels to balance guest satisfaction and cost control.
Assist with and supervise weekly scheduling based on the hotel’s forecast.
Review standards to ensure the department operates within brand and hotel requirements.
Address staff inquiries and issues promptly and professionally.
Train, supervise, and monitor food sanitation and safety procedures in the kitchen and dining area.
Coordinate with sales and housekeeping to ensure banquets follow BEO requirements and satisfy guests.
Demonstrate positive leadership that inspires employees to meet and exceed standards and guest expectations.
Hire, train, manage, develop, and evaluate all food and beverage employees, including managers, supervisors, and line employees.
Ensure compliance with hotel and brand policies and procedures and local, state, and federal laws and regulations.
Adhere to hotel work rules, policies, and procedures, including those in the employee handbook.
Help improve guest satisfaction scores to 90% or better by year-end.
Develop departmental action plans when guest satisfaction scores fall below the prior year or brand average.
Monitor POU costs against budget and control costs and payroll based on hotel occupancy.