Director of Food & Beverage - Multi Outlet

Donohoe Hospitality Services; Washington (District of Columbia); Sur place; USD 95 000 - 105 000; Plein temps

Résumé du poste

Donohoe Hospitality Services is seeking a Director of Food & Beverage - Multi Outlet in Washington, DC to lead all F&B operations across multiple outlets. The role demands strong managerial experience and a focus on guest satisfaction and proactive cost control.

Responsibilities include menu development, staff leadership, promotions, and ensuring high service standards in a fast-paced hotel environment. Local market familiarity is required; pre-opening experience is a plus.

Qualifications

• Managerial Food & Beverage experience required.
• Local market experience required.
• Restaurant pre-opening experience is a plus.
• Upscale and lifestyle hotel experience preferred.

Responsabilités

• Oversee day-to-day F&B operations and long-range planning for all outlets.
• Develop menus and wine lists with Executive Chef guidance.
• Monitor guest satisfaction and address complaints.
• Hold weekly F&B team meetings and drive promotions.
• Hire, train, and supervise all F&B staff; conduct performance appraisals.

Connaissances

Fast-paced environment

Evenings & weekends

Certified food handler

Description du poste

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Director of Food & Beverage - Multi Outlet

Locations

Showing 1 location

411 New York Ave NE
Washington, DC 20002, USA

• Salary : $100,000 USD per year
• Restaurant
• Full-Time
• Requisition #: DIREC004382

Description

Donohoe Hospitality Services is always looking for the most qualified and experienced professionals in the industry. We invite you to view our current career opportunities and apply.

Director of Food & Beverage - Multi Outlet

Salary Range $95,000 - $105,000 (experience-based compensation)

Position Summary:

To effectively manage the day-to-day operations and long-range planning of all F&B outlets, including the Banquet and Catering Departments, and to ensure guest satisfaction.

Essential Functions:

• Develops menus and wine lists, both content and pricing, with the assistance of the Executive Chef.
• Aware of daily and weekly specials and the availability of products.
• Monitors food cost results and discusses them with the Executive Chef.
• Personally monitors all guest complaints and ensures guest satisfaction.
• Generate business by holding promotions within food outlets.
• Holds weekly meetings with the F&B team.
• Regularly check all areas for maintenance requests.
• Hire and supervise all F&B employees.
• Conduct all performance appraisals for F&B staff.
• Purchase and input food inventory into the system.
• Develop service standards.
• Develop new concepts to increase profitability.
• Schedule staff to accommodate hotel needs.
• Oversee all phases of outlet operations.
• Responsible for training and/or overseeing the training of F&B Managers and Supervisors, including but not limited to leadership training, F&B specific training, and customer service training.
• Train and/or oversee service, food, Hazcom and bloodborne pathogen and life safety training for the F&B staff.
• Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.

Education and Experience:

• Previous Managerial Food and Beverage experience.
• Restaurant pre-opening experience is a plus.
• Upscale and lifestyle hotel experience is preferred.
• Local market experience is required.

Skills and Abilities:

• Must be able to work in a fast-paced environment.
• Ability to work evenings and weekends as business dictates.
• Be a certified food service handler.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.