B. F. Saul Company Hospitality Group
Assistant Food and Beverage Manager - The Hay-Adams
B. F. Saul Company Hospitality Group, Washington, District of Columbia, us, 20022
Assistant Food & Beverage Manager – The Hay‑Adams
Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay‑Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5‑star accommodations at The Hay‑Adams are a embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay‑Adams is the boutique hotel of choice for the modern luxury traveler. The Hay‑Adams offers an exceptional guest experience that goes beyond a good night’s sleep.
Position Overview Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets. Oversee guest and employee satisfaction and maintain the Hay‑Adams Leading Quality Standards.
Essential Duties & Responsibilities
Manage all aspects of the In‑Room Dining/Room Service operations to deliver high levels 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.
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.
Organize documentation for shift work on a daily basis including pre‑shift reports, daily training topics, shift floor plans, requisitions for beverage, food and sundries and manage labor through the Kronos time‑management system.
Ensure all staff meet established standards of service through ongoing and recurrent training.
Monitor and test staff service skills, 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 and manage maintenance/safety issues to completion.
Supervise the room service area to attract, retain, and motivate employees.
Ensure optimal level of service, quality, and hospitality are provided to guests.
Regularly review house counts, forecast and VIP list and maintain confidentiality of the hotel and its guests.
Ensure timeliness and accuracy of amenity set‑up and delivery.
Participate in offering new ideas to rejuvenate the amenity program.
Ensure Hospitality Suites are set‑up, serviced and broken down in a timely manner according to instructions.
Plan and conduct meetings for outlets on a monthly basis to ensure staff are correctly communicated with and consistently trained and motivated.
Attend interdepartmental meetings to ensure good cross‑communication between departments.
Assist in development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
Assist in controlling current budgeted and forecasted revenues, payroll, and product costs.
Ensure all current Accounting and Human Resources policies are adhered to; report any issues or grievances to the Director of Restaurants or Human Resources.
Assist in maintaining all Micros programming for food and beverage outlets.
Perform any other reasonable duties as required and directed.
Qualifications
Education:
Bachelor’s Degree in Hotel Management/Restaurant Management preferred or equivalent experience; 2‑3 years related experience/training or equivalent combination of education and experience.
License/Certification:
Must obtain any locally required licenses/certifications such as TIPS or ServeSafe food safety certifications.
Basic Expectations:
This position is one of very high guest contact; all established standards of excellence must be maintained and efforts made to meet and exceed guest expectations.
Supervisory Responsibilities:
Supervises all hourly employees in the food and beverage outlets and assists with administrative tasks related to the outlets.
Language Skills:
Good working knowledge of English for reading, writing and communication.
Mathematical Skills:
Ability to add, subtract, multiply and divide numbers up to two digits and perform operations with American units of money, weight, volume and distance.
Reasoning Ability:
Apply common sense to carry out detailed yet straightforward instructions; deal with problems involving a few concrete variables in standardized situations.
Physical Ability:
Regularly stand, walk, use hands to finger, handle, reach; occasionally stoop, kneel, crouch or crawl. Regularly lift and/or move up to 25 lbs and frequently up to 50 lbs.
Standards Of Conduct The high ethical standards of The Hay‑Adams must be upheld by all members. Policies relating to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., as stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and colleagues through responsible actions.
Equal Opportunity Employer/Veterans/Disabled The Hay‑Adams is proud to be an equal‑opportunity workplace dedicated to hiring diverse professionals.
AI Note We may use artificial intelligence (AI) tools to support parts of the hiring process. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
Seniority Level Mid‑Senior level
Employment type Full‑time
Job function Management and manufacturing
Industries Hospitality
#J-18808-Ljbffr
Position Overview Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets. Oversee guest and employee satisfaction and maintain the Hay‑Adams Leading Quality Standards.
Essential Duties & Responsibilities
Manage all aspects of the In‑Room Dining/Room Service operations to deliver high levels 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.
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.
Organize documentation for shift work on a daily basis including pre‑shift reports, daily training topics, shift floor plans, requisitions for beverage, food and sundries and manage labor through the Kronos time‑management system.
Ensure all staff meet established standards of service through ongoing and recurrent training.
Monitor and test staff service skills, 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 and manage maintenance/safety issues to completion.
Supervise the room service area to attract, retain, and motivate employees.
Ensure optimal level of service, quality, and hospitality are provided to guests.
Regularly review house counts, forecast and VIP list and maintain confidentiality of the hotel and its guests.
Ensure timeliness and accuracy of amenity set‑up and delivery.
Participate in offering new ideas to rejuvenate the amenity program.
Ensure Hospitality Suites are set‑up, serviced and broken down in a timely manner according to instructions.
Plan and conduct meetings for outlets on a monthly basis to ensure staff are correctly communicated with and consistently trained and motivated.
Attend interdepartmental meetings to ensure good cross‑communication between departments.
Assist in development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
Assist in controlling current budgeted and forecasted revenues, payroll, and product costs.
Ensure all current Accounting and Human Resources policies are adhered to; report any issues or grievances to the Director of Restaurants or Human Resources.
Assist in maintaining all Micros programming for food and beverage outlets.
Perform any other reasonable duties as required and directed.
Qualifications
Education:
Bachelor’s Degree in Hotel Management/Restaurant Management preferred or equivalent experience; 2‑3 years related experience/training or equivalent combination of education and experience.
License/Certification:
Must obtain any locally required licenses/certifications such as TIPS or ServeSafe food safety certifications.
Basic Expectations:
This position is one of very high guest contact; all established standards of excellence must be maintained and efforts made to meet and exceed guest expectations.
Supervisory Responsibilities:
Supervises all hourly employees in the food and beverage outlets and assists with administrative tasks related to the outlets.
Language Skills:
Good working knowledge of English for reading, writing and communication.
Mathematical Skills:
Ability to add, subtract, multiply and divide numbers up to two digits and perform operations with American units of money, weight, volume and distance.
Reasoning Ability:
Apply common sense to carry out detailed yet straightforward instructions; deal with problems involving a few concrete variables in standardized situations.
Physical Ability:
Regularly stand, walk, use hands to finger, handle, reach; occasionally stoop, kneel, crouch or crawl. Regularly lift and/or move up to 25 lbs and frequently up to 50 lbs.
Standards Of Conduct The high ethical standards of The Hay‑Adams must be upheld by all members. Policies relating to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., as stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and colleagues through responsible actions.
Equal Opportunity Employer/Veterans/Disabled The Hay‑Adams is proud to be an equal‑opportunity workplace dedicated to hiring diverse professionals.
AI Note We may use artificial intelligence (AI) tools to support parts of the hiring process. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
Seniority Level Mid‑Senior level
Employment type Full‑time
Job function Management and manufacturing
Industries Hospitality
#J-18808-Ljbffr