Café Riggs Food & Beverage Manager

Riggs Washington DC; Washington (District of Columbia); On-site; USD 71,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

6 complimentary nights a year at Lore宿

Lore Group employee discounts

401K with 5% Match

Training and Development Programs

Complimentary Employee Meals

Job summary

Riggs Washington DC is seeking a Food and Beverage Manager to lead all facets of restaurant operations at Café Riggs and Silver Lyan. The role requires strong leadership, meticulous attention to detail, and a genuine passion for delivering memorable dining experiences.

You will oversee dining room, bar, and events, while guiding staff training, scheduling, payroll, budgeting, and menu collaboration with the culinary team to ensure exceptional guest service and profitability.

Responsibilities

• Oversee the day-to-day operations of the hotel restaurant, including dining room service, bar operations, and special events, ensuring smooth and efficient service delivery.
• Develop and implement standard operating procedures for food and beverage service, including opening and closing procedures, reservation management, and service standards.
• Monitor and maintain cleanliness, organization, and sanitation standards in the dining area, bar, and kitchen, ensuring compliance with health and safety regulations.
• Recruit, train, and supervise food and beverage staff, including servers, bartenders/barbacks, hosts/hostesses, baristas, server assistants, and polishers
• Provide ongoing coaching, feedback, and performance evaluations to support the professional growth and development of staff members.
• Conduct regular training sessions to ensure staff are knowledgeable about menu items, service standards, and customer preferences.
• Develop and manage staff schedules to ensure adequate coverage for all shifts, balancing the needs of the business with staff availability and preferences.
• Process payroll for food and beverage staff, ensuring accurate recording of hours worked, tips, and any overtime, and addressing any discrepancies promptly.
• Monitor labor costs and adjust scheduling as necessary to maintain budgeted labor expenditures.
• Ensure guests receive exceptional service and hospitality throughout their dining experience, anticipating their needs and addressing any concerns or special requests promptly and courteously.
• Interact with guests to gather feedback, assess satisfaction levels, and identify opportunities for improvement, implementing corrective actions as needed to enhance the overall guest experience.
• Collaborate with the culinary team to develop innovative menus, seasonal offerings, and special promotions that delight guests and drive revenue growth.
• Develop and manage the food and beverage budget, tracking revenue and expenses to ensure profitability and financial targets are met.
• Analyze financial data and key performance indicators to identify opportunities for cost savings, revenue enhancement, and operational efficiency.
• Implement pricing strategies, menu engineering techniques, and upselling initiatives to maximize revenue and profitability while maintaining value for guests.

Job description

Riggs Washington DC sits on the iconic downtown corner of Penn Quarter's 9th and F Street in a historic building once home to Riggs National Bank. Each of the Hotel's 181 guest rooms offers a playful nod to the building's legacy. Riggs is home to the all-occasion European brasserie-inspired restaurant Café Riggs, as well as Silver Lyan - a subterranean bar from the internationally acclaimed Ryan Chetiyawardana, also known as Mr Lyan.

Position Overview:

The Food and Beverage Manager will serve as a key leader in the hotel restaurant, responsible for managing all aspects of food and beverage operations to ensure the highest standards of quality, service, and guest satisfaction. This position requires strong leadership skills, exceptional attention to detail, and a passion for delivering memorable dining experiences.

Key Responsibilities:

Operational Leadership:

Oversee the day-to-day operations of the hotel restaurant, including dining room service, bar operations, and special events, ensuring smooth and efficient service delivery.

Develop and implement standard operating procedures for food and beverage service, including opening and closing procedures, reservation management, and service standards.

Monitor and maintain cleanliness, organization, and sanitation standards in the dining area, bar, and kitchen, ensuring compliance with health and safety regulations.

Staff Management and Development:

Recruit, train, and supervise food and beverage staff, including servers, bartenders/barbacks, hosts/hostesses, baristas, server assistants, and polishers

Provide ongoing coaching, feedback, and performance evaluations to support the professional growth and development of staff members.

Conduct regular training sessions to ensure staff are knowledgeable about menu items, service standards, and customer preferences.

Scheduling and Payroll:

Develop and manage staff schedules to ensure adequate coverage for all shifts, balancing the needs of the business with staff availability and preferences.

Process payroll for food and beverage staff, ensuring accurate recording of hours worked, tips, and any overtime, and addressing any discrepancies promptly.

Monitor labor costs and adjust scheduling as necessary to maintain budgeted labor expenditures.

Guest Experience and Satisfaction:

Ensure guests receive exceptional service and hospitality throughout their dining experience, anticipating their needs and addressing any concerns or special requests promptly and courteously.

Interact with guests to gather feedback, assess satisfaction levels, and identify opportunities for improvement, implementing corrective actions as needed to enhance the overall guest experience.

Collaborate with the culinary team to develop innovative menus, seasonal offerings, and special promotions that delight guests and drive revenue growth.

Develop and manage the food and beverage budget, tracking revenue and expenses to ensure profitability and financial targets are met.

Analyze financial data and key performance indicators to identify opportunities for cost savings, revenue enhancement, and operational efficiency.

Implement pricing strategies, menu engineering techniques, and upselling initiatives to maximize revenue and profitability while maintaining value for guests.

Quality Control and Compliance:

Ensure food and beverage offerings meet the hotel's quality standards, including presentation, taste, and portion size, maintaining consistency and excellence in every dish and drink.

Monitor inventory levels, ordering, and stock control to minimize waste and ensure adequate supply levels for daily operations.

Ensure compliance with all relevant laws, regulations, and hotel policies pertaining to food safety, sanitation, alcohol service, and guest satisfaction.

Salary Range: 71,000.00 - 75,000.00

• Medical, Dental & Vision Insurance (for full-time employees)
• 6 complimentary nights a year at any Lore Group hotel
• Lore Group Employee & Immediate Family Rates
• Lore Group Friend and Family Rates
• 50% Employee discount and 25% Friends and Family discount at over 800 partner hotels via Lore Discovery
• 50% discount in Lore Group restaurants and bars
• 10 Days Vacation - Plus every year an extra day
• Company Paid Life Insurance 1.5X annual salary
• Employee Assistance Program
• Referral Incentive
• 401K with 5% Match
• Training and Development Programs
• Additional perks via United Healthcare
• Complimentary Employee Meals
• Employee Recognition programs

Equal Employment Opportunity

Lore Group does not discriminate against employees or applicants for employment based upon race, color, religion, sex, national origin, age, disability, personal appearance, sexual orientation, gender identity or expression, marital status, family responsibilities, genetic information, matriculation, or political affiliation. We will make any reasonable effort to ensure that all applicants and employees receive equal opportunity in personnel matters, including recruiting, selection, training, placement, promotion, wages and benefits, transfers, terminations, and working conditions.