Café Riggs Food & Beverage Manager

Lore Group•Washington, DC

21d•$71,000 - $75,000•Onsite

About The Position

The Food & Beverage Manager is a key leader in the hotel restaurant, responsible for managing food and beverage operations to ensure high standards of quality, service, and guest satisfaction. The role oversees dining room service, bar operations, and special events; establishes service procedures; and maintains cleanliness, organization, and sanitation in compliance with health and safety requirements. The manager recruits, trains, supervises, and develops food and beverage staff; manages staff schedules and payroll; and monitors labor costs. The role works to deliver exceptional guest experiences, gathers and responds to guest feedback, and collaborates with the culinary team on menus, seasonal offerings, and promotions. The manager also develops and oversees the food and beverage budget, analyzes financial performance, and pursues cost savings, revenue growth, and operational efficiency. Additional responsibilities include maintaining product quality and consistency, managing inventory and stock control, and ensuring compliance with applicable laws, regulations, and hotel policies.

Responsibilities

Oversee daily restaurant operations, including dining room service, bar operations, and special events.
Develop and implement standard operating procedures for food and beverage service, including opening and closing procedures, reservation management, and service standards.
Maintain cleanliness, organization, and sanitation in the dining area, bar, and kitchen, ensuring compliance with health and safety regulations.
Recruit, train, supervise, coach, and evaluate food and beverage staff, supporting their professional development.
Conduct regular staff training on menu items, service standards, and customer preferences.
Develop and manage staff schedules, balancing business coverage needs with staff availability and preferences.
Process staff payroll, recording hours, tips, and overtime accurately and resolving discrepancies.
Monitor labor costs and adjust schedules to maintain budgeted labor expenditures.
Ensure exceptional guest service, anticipate guest needs, and promptly address concerns and special requests.
Gather guest feedback, assess satisfaction, identify improvement opportunities, and implement corrective actions.
Collaborate with the culinary team to develop menus, seasonal offerings, and special promotions.
Develop and manage the food and beverage budget and track revenue and expenses against financial targets.
Analyze financial data and key performance indicators to identify cost savings, revenue opportunities, and operational efficiencies.
Implement pricing strategies, menu engineering, and upselling initiatives to improve revenue and profitability while maintaining value for guests.
Ensure food and beverage offerings meet quality standards for presentation, taste, portion size, and consistency.
Monitor inventory, ordering, and stock control to reduce waste and maintain adequate supplies.
Ensure compliance with laws, regulations, and hotel policies related to food safety, sanitation, alcohol service, and guest satisfaction.

Benefits

Medical, dental, and vision insurance for full-time employees
Six complimentary nights each year at any Lore Group hotel
Lore Group employee and immediate family rates
Lore Group friends and family rates
50% employee discount and 25% friends and family discount at more than 800 partner hotels through Lore Discovery
50% discount at Lore Group restaurants and bars
Paid vacation days, with entitlement increasing annually
Nine paid holidays annually
Seven paid sick days annually, as established in Washington, D.C.
Company-paid life insurance equal to 1.5 times annual salary
Employee Assistance Program
Referral incentives
401(k) with a 5% match
Training and development programs
Additional perks through Cigna
Complimentary employee meals—lunch and dinner daily
Employee recognition programs