Food & Beverage Manager- DoubleTree by Hilton Mclean Tysons

B.F. Saul Company Hospitality Group•McLean, VA

9d•Onsite

About The Position

B. F. Saul Company Hospitality Group, a subsidiary of a large real estate company with over 130 years of operation, manages a portfolio of over 20 hotels. They are seeking a passionate and experienced Food & Beverage Manager to lead the Tysons Social Tavern team at the DoubleTree by Hilton McLean Tysons. This role is for a hands-on leader who thrives in a fast-paced environment and is dedicated to creating exceptional guest experiences. The Tysons Social Tavern offers a welcoming atmosphere with great food, craft drinks, and genuine hospitality. The Food & Beverage Manager will oversee the department's operations, ensuring compliance with health regulations and liquor laws, and will lead restaurant and catering operations. The position requires strategic leadership to drive revenue, maximize profit, and ensure quality, while also managing staff to achieve financial goals, guest satisfaction, and positive team relations. Shifts vary based on business needs, primarily in the afternoon/evening. The company fosters a culture of unlimited career opportunities, job enrichment, and a supportive environment, offering benefits such as premium healthcare insurance, a 401(k) plan with company match, paid time off, hotel discounts, and education reimbursement.

Requirements

High school diploma or GED required.
College degree or equivalent experience required.
Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.
3+ years of progressive food and beverage experience required.
Minimum of one year supervisory/management experience required.
Ability to communicate well with all levels within and outside the organization.
Ability to problem-solve with employees and guests.
Ability to manage multiple priorities in a fast-paced environment.
Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift.
Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance.
Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.

Nice To Haves

Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction.
Prefer experience with venue of similar size, volume, and reputation for focus on guest satisfaction.
Basic knowledge of culinary operation, restaurant, banquet and beverage service.
Familiar with all aspects of tableside service; knowledge.

Responsibilities

Ensures overall effective operations of the department, including adherence to all health regulations and liquor laws.
Provides operational leadership of F&B outlets, including restaurant and catering operations.
Uses strategic leadership skills to drive revenue, maximize profit, and ensure quality.
Manages staff to ensure achievement of overall financial results, guest satisfaction, and positive team member relations.
Assists in leading the food & beverage staff to ensure department operates efficiently and business goals are achieved.
Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and employee needs are met.
Ensures all catering functions are handled seamlessly and in adherence with BF Saul standards.
Ensures food and beverage service standards are met and guest needs are responded to in a timely manner.
Resolves guest complaints in a courteous and friendly manner, focusing on service recovery when applicable.
Works side by side with staff to train and model appropriate guest service standards.
Assists Outlet Manager and Banquet Manager in interviewing, hiring, coaching, and development of all team members.
Evaluates staff performance and takes appropriate corrective action as needed.
Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
Assists in training all team members and ensuring training records are maintained.
Analyzes quality issues, identifies training needs and ensures implementation to improve results.
Ensures all company, brand, and department specific training requirements are met.
Supports Director of F&B in achieving business revenue goals by implementing and delivering service programs.
Responsible for building and maintaining client relationships to drive repeat business/customer referrals.
Assists in implementing changes to food and beverage operations based on sales and guest comments.
Supports management of expenses to maximize hotel profitability.
Supports effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget.
Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.
Manages and maintains company assets to stay within budget guidelines.
Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.
Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group’s procedures for guest/team member incidents.
Responsible for effective self/workload management.
Demonstrates clear written and verbal communication skills.
Promotes collaboration and positive, professional work environment.
Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs.
Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.