Apply on Employer Site

B. F. Saul Company Hospitality Group · 1 day ago

Assistant Food and Beverage Manager - The Hay-Adams

Washington, D.C.

Full-time

Onsite

Entry, Mid Level

2+ years exp

B.F. Saul Company Hospitality Group operates The Hay-Adams, a luxury hotel in Washington, D.C. They are seeking an Assistant Food and Beverage Manager to assist in managing all operational aspects of the Food and Beverage outlets, ensuring high levels of guest satisfaction and adherence to quality standards.

Association

Responsibilities

Manage all aspects of the In Room Dining/Room Service operations to deliver high level of guest satisfaction and superior services to guests

Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained

Manage the Open Table system with the host staff, ensuring accuracy of all guest reservations and shift reservations. Assist Host staff with greeting and seating guests during peak times of operation

Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Kronos time management system

Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems

Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary

Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness or malfunctions to appropriate departments; manage maintenance/safety issues to completion

Supervise the room service area in order to attract, retain, and motivate the employees

Ensure optimal level of service, quality, and hospitality are provided to guest

Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests

Ensure the timeliness and accuracy of the amenity set-up and delivery

Participate in offering new ideas to rejuvenate the amenity program

Ensure that Hospitality Suites are being set-up, serviced and broken down in a timely manner and according to instructions

Ensure all staff are meeting all established standards of service

Monitor and maintain cleanliness of In-Room Dining areas and work areas

Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments

Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments

Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs

Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources

Assist in maintaining all Micros programming for food and beverage outlets

Perform any other reasonable duties as required and directed

The Hay Adams Handbook, the Departmental Standard Operating Manual and out policies and procedures are part of this Job Description

Qualification

Food Service OperationsTIPS CertificationServeSafe CertificationOpen Table ManagementMicros ProgrammingMathematical SkillsSupervisory SkillsEnglish Language Proficiency

Required

Bachelor's Degree in Hotel Management/Restaurant Management preferred or equivalent experience

Two to Three years related experience and/or training; or equivalent combination of education and experience

Knowledge of food service operations and a variety of styles of services

Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications

Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos

Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's

Ability to perform these operations using units of American money and weight measurements, volume and distance

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

Ability to deal with problems involving a few concrete variables in standardized situations

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job

The employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear

The employee is occasionally required to stoop, kneel, crouch, or crawl

The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds