Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of resp... more details
Dir F&B
ID
2024-23474
Position Type
Regular Full-Time
Property
Canopy Bethesda
Outlet
Hello Betty Bethesda
Category
Restaurant Operations
Tipped Position
No
Address
940 Rose Ave
City
North Bethesda
State
Maryland
Why us?
HELLO BETTYBethesda has dropped anchor at Pike and Rose and is gearing up for the Summer/Fall season at the Boat Bar on the Terrace. Literally, it’s a Boat Bar!!
At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.
The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) boasting 138 seats including a 14-seat private dining room and the patio’s 40-foot Delta Deadrise boat bar has 23 seats.
Job Overview
Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.
Responsibilities
Manage the human resources within the division.
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
Manage the human resources within the division.
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
Qualifications
Education/Formal Training
A four-year college degree or interaction education/experience
Experience
Four to five years of employment in a related position with this company or other organization(s)
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
Ability to study, analyze and interpret complex activities.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.
Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.
Must be literate for written guest communication, administrative and Human Resource responsibilities.
Requires excellent reading and writing abilities 100% of the work day.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
Bending/kneeling -as directed above.
Physical ability to supervise on-floor activities required 60% of work day.
No continuous standing.
Climbing Stairs -up to 20 steps 20%of work day.
No driving required.
Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.
Environment
Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.
Benefits
Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following:
- Two (2) medical plan options
- Dental
- Vision
- Life Insurance
- Accidental Death & Dismemberment (AD&D)
- Short Term Disability (STD)
- Long Term Disability (LTD)
- Critical Illness
- Vacation
- Ten (10) Holidays
- Adoption Assistance
- Educational Assistance
- Hotel Room and Restaurant Discounts
- 401(k) with a company match (after 60 days)
We want to connect with you TODAY!
As we work to fully resume Sage’s operations, we want to connect with the best and brightest talent out there – YOU! Please click here to learn more about opportunities with Sage and provide your information so we can be in touch.
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