B.F. Saul Company Hospitality Group
Food & Beverage Manager - Tysons Social Tavern / DoubleTree by Hilton Mclean Tys
B.F. Saul Company Hospitality Group, Bethesda, Maryland, us, 20811
Overview
B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, with hotels including The Watermark Hotel, The Hay-Adams Hotel, Perch Putt, and properties operated by more than 1,000 professionals. We are seeking a
Food & Beverage Manager
for the Tysons Social Tavern Restaurant located in the DoubleTree by Hilton McLean Tysons. Tysons Social Tavern pays homage to local flavors with shareable dishes blending contemporary American favorites and regional classics. The Food & Beverage Manager is responsible for the overall effective operations of the food and beverage department, including adherence to health regulations and liquor laws. This role provides operational leadership of the F&B outlet, including restaurant and catering operations, with responsibility for revenue, profitability, guest satisfaction, and team relations. *Shifts vary on business needs – mainly in the afternoon/evening Responsibilities
Effective Operation of Food and Beverage Outlets:
Lead the food & beverage staff to ensure department operations meet business goals. Attend appropriate meetings and communicate effectively with responsible staff to meet guest and employee needs. Under the direction of the F&B Director, ensure all catering functions are handled seamlessly and in adherence with BF Saul standards. Guest Service:
Ensure guest satisfaction by meeting service standards and responding to guest needs in a timely manner. Resolve guest complaints courteously, focusing on service recovery when applicable. Collaborate with staff to train and model guest service standards. People Management and Development:
Assist Outlet Manager and Banquet Manager in interviewing, hiring, coaching, and developing team members. Evaluate performance, take corrective action as needed, motivate staff with goals and feedback, and ensure training records are maintained. Identify quality issues and implement training to improve results. Adhere to company training policies and ensure training requirements are met. Financial
Objectives: Support the Director of F&B in achieving revenue goals by delivering service programs and maintaining client relationships to drive repeat business. Contribute to operational changes based on sales and guest feedback. Support management of expenses to maximize profitability, effective labor management, and adherence to procurement guidelines. Manage company assets within budget. Safety/Risk Management:
Conduct routine inspections to maintain quality standards and ensure a clean and safe work environment. Follow procedures for guest and team member incidents and stay compliant with regulations. Self/Workload Management:
Demonstrate effective self-management and clear communication. Promote collaboration and attend daily/weekly/monthly department and hotel meetings. Adhere to SOPs. Position Competencies
Customer focus Strategic focus Objective financial results People management and development Communication Decision quality Adaptability Teamwork Handles pressure well Conflict management Problem solving Drive for results Required Skills and Experience
Education:
High school diploma or GED required. College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required. Experience/Knowledge/Skills/Abilities:
3+ years of progressive food and beverage experience required, with at least 1 year of supervisory/management experience. Strong communication with all levels and problem-solving abilities. Ability to manage multiple priorities in a fast-paced environment. Physical:
Ability to lift, push and pull up to 50 pounds regularly; ability to lift and move a keg weighing up to 150 pounds with assistance; extended hours as needed with physically demanding duties (walking, standing, carrying, lifting). Preferred Skills and Experience
Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction. Prefer experience with venues of similar size and focus on guest satisfaction. Basic knowledge of culinary operations, restaurant, banquet and beverage service. Familiar with tableside service techniques. Benefits
Well-Being Benefits Health Insurance Dental & Vision Insurance Short & Long Term Disability Vacation Policy Long Term Planning:
401(k) Retirement Program Paid Life Insurance Tuition Reimbursement Team Member Programs: Leaders of the Month/Year, annual performance appraisals and wage increase opportunities Annual Team Member Banquets Annual Team Member Engagement Survey Discounted Room Rates for Team Members, Family and Friends Complimentary Room Stays B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled We may use artificial intelligence (AI) tools to support parts of the hiring process. Final hiring decisions are made by humans. If you would like more information about how your data is processed, please contact us.
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B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, with hotels including The Watermark Hotel, The Hay-Adams Hotel, Perch Putt, and properties operated by more than 1,000 professionals. We are seeking a
Food & Beverage Manager
for the Tysons Social Tavern Restaurant located in the DoubleTree by Hilton McLean Tysons. Tysons Social Tavern pays homage to local flavors with shareable dishes blending contemporary American favorites and regional classics. The Food & Beverage Manager is responsible for the overall effective operations of the food and beverage department, including adherence to health regulations and liquor laws. This role provides operational leadership of the F&B outlet, including restaurant and catering operations, with responsibility for revenue, profitability, guest satisfaction, and team relations. *Shifts vary on business needs – mainly in the afternoon/evening Responsibilities
Effective Operation of Food and Beverage Outlets:
Lead the food & beverage staff to ensure department operations meet business goals. Attend appropriate meetings and communicate effectively with responsible staff to meet guest and employee needs. Under the direction of the F&B Director, ensure all catering functions are handled seamlessly and in adherence with BF Saul standards. Guest Service:
Ensure guest satisfaction by meeting service standards and responding to guest needs in a timely manner. Resolve guest complaints courteously, focusing on service recovery when applicable. Collaborate with staff to train and model guest service standards. People Management and Development:
Assist Outlet Manager and Banquet Manager in interviewing, hiring, coaching, and developing team members. Evaluate performance, take corrective action as needed, motivate staff with goals and feedback, and ensure training records are maintained. Identify quality issues and implement training to improve results. Adhere to company training policies and ensure training requirements are met. Financial
Objectives: Support the Director of F&B in achieving revenue goals by delivering service programs and maintaining client relationships to drive repeat business. Contribute to operational changes based on sales and guest feedback. Support management of expenses to maximize profitability, effective labor management, and adherence to procurement guidelines. Manage company assets within budget. Safety/Risk Management:
Conduct routine inspections to maintain quality standards and ensure a clean and safe work environment. Follow procedures for guest and team member incidents and stay compliant with regulations. Self/Workload Management:
Demonstrate effective self-management and clear communication. Promote collaboration and attend daily/weekly/monthly department and hotel meetings. Adhere to SOPs. Position Competencies
Customer focus Strategic focus Objective financial results People management and development Communication Decision quality Adaptability Teamwork Handles pressure well Conflict management Problem solving Drive for results Required Skills and Experience
Education:
High school diploma or GED required. College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required. Experience/Knowledge/Skills/Abilities:
3+ years of progressive food and beverage experience required, with at least 1 year of supervisory/management experience. Strong communication with all levels and problem-solving abilities. Ability to manage multiple priorities in a fast-paced environment. Physical:
Ability to lift, push and pull up to 50 pounds regularly; ability to lift and move a keg weighing up to 150 pounds with assistance; extended hours as needed with physically demanding duties (walking, standing, carrying, lifting). Preferred Skills and Experience
Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction. Prefer experience with venues of similar size and focus on guest satisfaction. Basic knowledge of culinary operations, restaurant, banquet and beverage service. Familiar with tableside service techniques. Benefits
Well-Being Benefits Health Insurance Dental & Vision Insurance Short & Long Term Disability Vacation Policy Long Term Planning:
401(k) Retirement Program Paid Life Insurance Tuition Reimbursement Team Member Programs: Leaders of the Month/Year, annual performance appraisals and wage increase opportunities Annual Team Member Banquets Annual Team Member Engagement Survey Discounted Room Rates for Team Members, Family and Friends Complimentary Room Stays B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled We may use artificial intelligence (AI) tools to support parts of the hiring process. Final hiring decisions are made by humans. If you would like more information about how your data is processed, please contact us.
#J-18808-Ljbffr