Food & Beverage Outlet Manager, DŌGON

Salamander Employer DC, LLC•Washington, DC

1d•$77,000 - $80,000•Onsite

About The Position

The Food & Beverage Operations Manager is primarily responsible for overseeing front of house food and beverage operations within DŌGON restaurant, while also providing operational support to other outlets and the Banquets department as needed and/or as assigned. This role works closely with Culinary operations and offers secondary support to its staff and leaders when needed. This role ensures the highest level of guest satisfaction and luxury service standards.

Requirements

Exceptional knowledge of fine dining, wine & spirits, cocktails, and hotel operations.
Must be 18 years of age or older.
High school diploma or general education degree (GED) required.
Previous restaurant management or supervisory experience.
Luxury hospitality experience preferred.
Union experience preferred.
Must be available to work days, evenings, weekends, and holidays.
The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
The employee must be able to lift and move up to 25 pounds.
The employee must be able to see differences in widths and length of lines such as those on graphs.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
Must be able to change activity frequently and cope with interruptions.
Ability to work both indoors and outdoors based on business demands.
Walking and standing are required for most of the workday and possibly for 8 hours or more. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Must be able to read, write and converse in English.
Must be able to lead groups of people in variety of activities.
Must be able to work alone with no supervision.

Nice To Haves

Luxury hospitality experience preferred.
Union experience preferred.

Responsibilities

Supervise and manage F&B outlets and operations ensuring quality, service and luxury standards.
Monitor and ensure availability of staffing levels, supplies, and equipment are up to standard for both guest and service professional’s safety.
Support and lead additional F&B Managers and F&B service teams in delivering exceptional guest service.
Ensures a “positive atmosphere” in all outlets including making contact with guests and Service Professionals throughout each shift.
Ensure coverage and monitor scheduling and making necessary adjustments in the best interest of the company or under the leadership of the Director of F&B.
Create scheduling, be ready to represent the department in payroll meeting.
Attend and lead all pre-shift lineups and conduct ongoing training to ensure that service professionals continue to improve their performance, knowledge of product offerings throughout the hotel and other departments.
Must be familiar with demonstrate knowledge of all products and menu items.
Meets and greets guests in the outlets and to oversee the open table guest profile system.
Maintains clean and organized storage areas, service stations, and dining room.
Handle guest feedback by offering alternatives and solutions to ensure guest satisfaction as the ultimate priority in a timely manner.
Ensures that the outlet maintains the integrity of a responsible vendor of alcohol.
Constantly monitor inventory items to ensure proper tracking and accountability for those items. Oversee the month end inventory as it relates to the outlet.
Ability to multitask and handle high demands of stress and workloads at any given time.
Recommend and oversee the roll out of any new standards set by the hotel or Director of Food and Beverage.
Foster a healthy and working relationship with the back of house while maintaining a high standard for quality of food and presentation.
Responsible for the organization and cleanliness of all the F & B areas.
Work with the Director of Food and Beverage on activations, programing for the outlets.
Collaborate with the Marketing department and build activations on the platforms.
POS programing.
Respond to guests’ disputes on a timely manner.
Ordering and restocking of products.