Food & Beverage Manager

Donohoe Hospitality Services Careers • Washington, DC

27d

About The Position

Working at Hyatt House DC Convention Center offers the unique opportunity to be at the heart of one of the most vibrant and historically rich cities in the country. Employees are surrounded by iconic landmarks such as The White House, the Howard Theatre, and the Smithsonian museums, all just steps away. The hotel’s prime location also provides easy access to public transportation that can get you to and from work with ease. Hyatt House DC Convention Center is close to national parks, Civil War sites, international dining, shopping, and exciting sporting events. This dynamic environment not only enhances the guest experience but also creates an engaging and inspiring workplace for team members who thrive in a culturally diverse and energetic setting. FOOD & BEVERAGE MANAGER Salary Range $ $63,500.00 - $65,000.00 annual Position Summary: The Food and Beverage Manager is responsible for overseeing and directing all facets of the hotel’s food and beverage operations. This includes ensuring excellence in financial performance, effective cost control, exceptional guest satisfaction, and high levels of employee engagement. The role requires strategic planning, hands-on leadership, and continuous improvement to maintain the highest standards of service and profitability across all dining outlets, catering services, and bar operations.

Requirements

• Previous food & beverage experience.
• Previous supervisor or management experience.
• Clear verbal and written communication skills
• Certified food handler
• Must be able to work in a fast pace and high volume environment
• Ability to motivate and train employees in guest services.
• The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.

Nice To Haves

• Certificate in Food Sanitation a plus

Responsibilities

• Supervise and manage the daily operations of the food and beverage department.
• Ensure that the level of quality and presentation are being met according to standards on a daily basis.
• Personally respond to all guests’ comments and complaints to ensure they are being handled in a timely manner.
• Assist and supervise the purchasing and inventory functions of the department.
• Train staff for job competency and ensure they are aware of hotel policies and procedures including service standards for the hotel and guest brand standards in regards to service and cleanliness.
• Monitor department to ensure all brand requirements are being met on a daily basis in both the kitchen area and front of the house.
• Implement and monitor staffing levels to ensure guest satisfaction and cost control are met on a daily basis.
• Assist and supervise the weekly scheduling process to ensure staffing levels are met based on hotel’s weekly forecast.
• Review standards to ensure department is operating within brand and hotel requirements.
• Deal with staff inquires and issues in a timely and professional manner.
• Responsible for training, supervising, and monitoring food sanitation and safety procedures in the kitchen and dining area.
• Responsible for working with the sales department and housekeeping department to ensure banquets are handled according to BEO requirements and to the guest’s satisfaction.
• Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards and guest’s expectations.
• Responsible for hiring, training, management, development, and evaluation of all food and beverage employees including managers, supervisors, and line employees.
• Ensure compliance with all hotel and brand policies and procedures, as well as, local, state, and federal laws and regulations.
• Demonstrate the leadership qualities as outlined in the Leadership Job Requirement Chart
• Adhere to all work rules, policies, and procedures established by the hotel, including but not limited to those contained in the employee handbook.
• Help improve our guest satisfaction scores to 90% or better by year end.
• Develop action plans for the department when departmental guest satisfaction scores fall below last year or the brand average.
• Monitor POU costs versus budget to ensure the department is controlling cost and payroll based on the hotel’s occupancy.

Benefits

• Donohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance, leaves of absence, retirement plans, paid time off, hotel room discounts.
• Through this selection of benefits and perks, we strive to provide employees with options that will enhance their quality of life in and out of work.
• minimum 32 hours/week to qualify
• We also offer daily pay access where you can receive your earnings on the same day you work, empowering you to manage your finances easily and confidently.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 101-250 employees