Food & Beverage Manager

Donohoe Hospitality Services•Washington, DC

4d•$82,000 - $87,000•Onsite

About The Position

Donohoe Hospitality Services is seeking a dynamic and experienced Food and Beverage Manager to lead its food & beverage team at the Hyatt Place Washington, DC/National Mall. This role offers an exciting opportunity to join a company renowned for its commitment to exceptional guest experiences and operational excellence. At Hyatt Place Washington DC/National Mall, you'll join a team of dedicated leaders who take pride in every aspect of their operation and understand that attention to detail drives success. Our leadership team is collaborative, innovative, and always looking for creative ways to enhance the guest experience while identifying new opportunities to grow revenue. We believe that exceptional guest service is the foundation of everything we do, and our leaders are empowered to make decisions that put our guests first. Guest satisfaction scores are a key measure of our success, and we are committed to creating an environment where every guest feels valued, cared for, and supported so they can be at their best while staying with us. If you thrive in a fast-paced environment, enjoy thinking outside the box, and take ownership of your business, you'll fit right in with our team. We are looking for the most qualified and experienced professionals in the industry. We invite you to view our current career opportunities and apply.

Requirements

3+ years of food & beverage management experience in a restaurant, hotel, rooftop bar, or high-volume hospitality environment.
Experience managing bar operations and beverage programs.
Strong knowledge of labor management, inventory controls, food cost analysis, and revenue optimization.
Clear verbal and written communication skills
Certified Food Manager
Must be able to work in a fast-paced and high-volume environment
Ability to motivate and train employees in guest services.
Adhere to all work rules, policies, and procedures established by the hotel, including but not limited to those contained in the employee handbook.
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

Experience with banquet and catering operations preferred.
Hyatt experience preferred but not required.

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 daily.
Personally respond to all guests’ comments and complaints to ensure they are being handled promptly.
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 regarding service and cleanliness.
Monitor the 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 the hotel’s weekly forecast.
Review standards to ensure the department is operating within brand and hotel requirements.
Deal with staff inquiries 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 guests’ satisfaction.
Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards and guests’ 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.
Help improve our guest satisfaction scores to 90% or better by year's end.
Develop action plans for the department when departmental guest satisfaction scores fall below last year's or the brand average.
Monitor POU costs versus budget to ensure the department is controlling costs and payroll based on the hotel’s occupancy.