Senior F&B Operations Manager

Pyramid Global Hospitality•Washington, DC

About The Position

The Food & Beverage Senior Manager manages all aspects of front-of-house operations at The Potomac Hotel, delivering high guest satisfaction and a superior guest experience. The role oversees service professionals and outlet operations, handles guest concerns, ensures compliance with hotel standards, manages staffing and budgets, and recruits, trains, and develops employees in service standards, menu knowledge, and coordination between the kitchen and front of house. The position requires a varied schedule that includes weekends and holidays, and the manager is expected to be present on the floor throughout each shift. The role reports to and communicates with the Food & Beverage Director, attends weekly Food and Beverage meetings led by the Director, and works with back-of-house teams to maintain food quality and presentation.

Requirements

Must be at least 18 years of age.
High school diploma or GED required.
Must be able to work a varied schedule that includes weekends and holidays.
Five years of related experience and/or training, or an equivalent combination of education and experience; preferably in a high-volume and/or formal fine-dining establishment.
Ability to regularly stand, walk, use hands to handle or feel objects, reach with hands and arms, stoop, kneel, crouch, talk, and hear.
Ability to lift and move up to 25 pounds.
Ability to see differences in widths and lengths of lines, such as those on graphs.

Nice To Haves

Degree in Hotel Management or Restaurant Management, or equivalent experience.

Responsibilities

Hire, terminate, coach, recruit, and develop service professionals.
Handle guest complaints and communicate them to the Food & Beverage Director.
Monitor dining room setup and maintenance to ensure the area meets standards.
Ensure appropriate staffing levels and the availability and condition of supplies and equipment, including china, glassware, silverware, tables, and chairs, to support safety and service.
Schedule, supervise, and manage supervisors, servers, culinary concierges, bartenders, food runners, and server assistants according to business and budget demands.
Promote a positive atmosphere in all outlets and contact all guests and service professionals throughout each shift.
Ensure coverage, monitor timekeeping and absenteeism, and make staffing adjustments in the company's best interest or as directed by the Food & Beverage Director.
Lead pre-meal meetings and provide ongoing training to improve performance and knowledge of hotel products and departments.
Demonstrate high standards for products and systems while treating service professionals fairly.
Meet and greet outlet customers and oversee the OpenTable guest profile system.
Maintain clean, organized storage areas, service stations, and dining rooms.
Comply with resort policies, procedures, and operating standards.
Assist with reports on production and requisitions for staffing needs and supplies, and conduct product-mix reviews to enhance the guest experience.
Approve or deny service professionals' requests for paid time off and days off.
Oversee outlet training programs for service professionals and new hires.
Resolve concerns from dissatisfied customers by offering suggestions and solutions, prioritizing guest satisfaction.
Be present on the floor throughout each shift.
Build a productive relationship with back-of-house teams while maintaining standards for food quality and presentation.
Attend weekly Food and Beverage meetings led by the Director of Food and Beverage.