Dogon Floor Manager

Salamander Washington DC; Washington (District of Columbia); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player seeks a dedicated Food & Beverage Operations Manager to lead Front-of-House operations in a luxury environment. This role emphasizes guest satisfaction, team leadership, and adherence to high standards of service and safety. You will play a pivotal role in fostering a positive atmosphere, ensuring operational excellence, and providing ongoing training for staff. Join a diverse team that values professional development and offers competitive wages and benefits, along with opportunities for advancement. If you thrive in a dynamic setting and are passionate about hospitality, this is the perfect opportunity for you.

Benefits

Employee Discounts

Ongoing Training

Competitive Wages

Safe Work Environment

Qualifications

• High school diploma required; degree in Hotel/Restaurant Management preferred.
• Must be 18 years or older with labor union management experience preferred.

Responsibilities

• Manage Front-of-House operations ensuring guest satisfaction.
• Monitor dining area setup and maintain safety standards.
• Oversee training programs for Service Professionals.

Skills

Guest Satisfaction

Team Leadership

Inventory Management

Conflict Resolution

Food Safety Standards

Education

High School Diploma or GED

Degree in Hotel/Restaurant Management

Tools

Reservation System

Job description

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team. With our Service Professionals being our greatest assets, we are committed to providing competitive wages and benefits, the best and on-going training, a safe and enjoyable work environment, along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team.

All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values.

We specialize in the management of Four- and Five-Star luxury hotels, resorts and award-winning restaurants. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match.

POSITION OBJECTIVE

The Food & Beverage Operations Manager will manage all aspects of the Front-of-House operations to deliver a high level of guest satisfaction and superior experiences to all guests. Overall responsibilities include handling guest satisfaction and compliance with hotel standards.

Essential Job Functions

• FACILITIES
• Monitor set-up and maintenance of dining room area to ensure that it both meets the aesthetic brand standards and is safe for guests and Service Professionals alike
• Monitor and ensure availability of OS&E (operational supplies and equipment) and FF&E (furnishing, fixtures, and equipment) are up to standard for both guest and Service Professional’s safety
• Foster a healthy and working relationship with the Back-of-House while maintaining a high standard for quality of food and presentation
• Constantly monitor inventory items to ensure proper tracking and accountability. Participate in period-end inventory as it relates to the assigned outlet.
• Recommend and oversee the roll out of any new standards set by hotel or Director of Food and Beverage
• LABOR
• Monitor and ensure appropriate scheduling and supervision of all Front-of-House positions to ensure alignment with business and budget demands
• Ensures the best interest of the Company is in mind while monitoring attendance policies, including all forms of absenteeism and necessary discipline
• Oversee and manage all aspects of the training programs within the outlets for all Service Professionals
• Handle all Service Professional compliance concerns as related to hygiene, personal presentation, and service with respect for the and health and safety for all
  
  

• HOSPITALITY
• Ensures a “positive atmosphere” by engaging in service with 100% of guests and Service Professionals throughout each shift
• Maintains proficiency in the reservation system and facilitates the reception function as necessary, while monitoring and personalizing guest notes to enhance the experience offered.
• Attend and/or lead all pre-service meetings and conduct ongoing training to ensure that Service Professionals continue to improve their performance, product knowledge, and profitability within their home outlet and supports the Company priorities across the hotel property in other departments
• Handle disgruntled customers by offering suggestions and solutions to ensure guest satisfaction as the ultimate priority
• Must be familiar with and demonstrate a high standard of all products and systems while being fair to each Service Professional
• Ensures that the outlet maintains the integrity of a responsible vendor of alcohol
• Able to multitask and handle high demands of stress and workloads at any given time
  

Education/Experience

• Must be 18 years of age or older.
• High school diploma or general education degree (GED) required.
• Must be able to work an evening schedule which includes late nights, weekends and holidays.
• Preferred: Degree in Hotel/Restaurant Management or equivalent experience
• Labor Union management experience preferred
  
  

Requirements

• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
• The employee must be able to lift and move up to 25 pounds.
• The employee must be able to see differences in widths and length of lines such as those on graphs.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  
  

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.
• Ability to work both indoors and outdoors based on business demands
• Works on special projects and contributes ideas to the growth of the department.
• Walking and standing are required for the majority of the workday and possibly for 8 hours or more. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• May be required to lift trays of food or food items weighing up to 25 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 100 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Must be able to read, write and converse in English
• Must be able to lead groups of people in variety of activities
• Must be able to work alone with no supervision
  
  

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.