Job Abstract

Cultivate your career with Viceroy Hotel Group as it launches two incredible new hotels in Washington, DC.

The Food & Beverage Manager will assist the Director of Food & Beverage in the leadership, direction, organization and management of Food & Beverage operational areas within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits continually improve guest and colleague satisfaction, garner feedback and maximize the financial performance. This position will be required to supervise shifts in all Food & Beverage outlets.

Skills/Knowledge Required:

• Requires excellent communication skills, both verbal and written, in the primary language of the workplace (English).
• Previous Hotel experience preferred.
• Previous Banquets Experience Preferred.
• Previous restaurant management experience required.
• Knowledge of computer programs, math skills as well as basic budgetary and inventory capabilities required.
• Ability to lead subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
• Ability to solve problems and make rational decisions quickly to meet the need of the operation required.
• Knowledge of banquet standards and staffing levels.
• Knowledge of hotel food and beverage operations in a luxury environment preferred.
• Knowledge of food and alcoholic beverages required.
• Maintain composure and positive attitude in high pressure situations.
• Learn and retain detailed product knowledge.
• Colleagues will be expected to successfully resolve any guest issues and complaints in addition to communicating all concerns to department heads.
• The ability to listen to, assess, and appropriately respond to information conveyed through speech
• The ability to speak knowledgeably about different food stuffs
• Possess strong understanding of POS systems.
• Strong attention to detail.

General Responsibilities Include:

• Plan and direct the functions of administration and planning of the Food and Beverage and Banquets Department to meet the daily needs of operation.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Establishing and achieve predetermined objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Assist in the regular review and evaluation of customer acceptance of the Food & Beverage outlet sub-departments, i.e., restaurant, room Service, Bar, and banquet service. Recommend new operating policies whenever declining or constant sales imply dissatisfaction by the customers.
• Assist in the Development of modern management principles, i.e., budgeting, forecasting purchase specifications, portion specifications, menu abstracts, job descriptions, etc.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Plan and administer a training and development program within the department which will provide well-trained employees at all levels.
• Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
• Facilitate orientation program for colleagues to receive appropriate job skills training to successfully perform job duties. Proficiency
• Protect establishment and patrons by assuring adhering to sanitation, safety, and alcohol beverage control policies.
• Will lead in employee relations and documentation in accordance to hotel policy and under supervision of Associate Director of Food & Beverage.
• Due to the nature of the hospitality industry, he/she may be required to work varying schedules to reflect the business needs of the hotel, guest or groups based on operational needs.
• Allocate time appropriately with an intense focus on the being a presence on the floor of the outlet.

Physical Requirements:

• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to push and pull carts and equipment up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Licenses or Certificates: TIPS, ABRA, and ServSafe certified required.

Viceroy Hotel Group participates in the Department of Homeland Security's E-Verify Program to verify the employment eligibility of all newly hired employees. EOE.