Food and Beverage Manager

LINE DC; Washington (District of Columbia); On-site; USD 50,000 - 75,000; Full time

Job summary

The LINE Hotels is seeking a Food & Beverage Manager to oversee operations in a vibrant hotel environment. This role involves managing staff, ensuring exceptional customer service, and designing innovative menus while maintaining high standards of hospitality. Join a dynamic team and contribute to a creative community that values diversity and inclusion.

Qualifications

• 3 years related experience in hospitality or service industry preferred.
• Strong communication skills and collaborative spirit.
• Computer proficiency required.

Responsibilities

• Oversee day-to-day F&B operations within budgeted guidelines.
• Lead the F&B team by attracting, recruiting, training, and appraising personnel.
• Implement strategies to maximize sales and revenue.

Skills

Communication

Problem-solving

Collaboration

Attention to detail

Education

High School diploma or GED

Tools

Microsoft Office

Opera PMS

POS

Job description

NEW! Offering a $300 HIRING BONUS for Ward 1 residents!

If you live in Ward 1 and get hired, we are offering a $300 hiring bonus to be paid within 30 days of employment.

About our Company

The LINE is a collection of hotels rooted in culture and built for discovery—a launchpad for city life in LA, Austin, and DC. Each property is a creative expression of its surroundings, designed for travelers who seek more than a place to sleep. We champion bold design, local flavor, and experiences that blur the line between hotel and neighborhood.

From our iconic Koreatown perch in LA to a reimagined church in DC, and a lakeside sanctuary in Austin, the LINE is more than a stay; it’s a cultural connector. Our spaces feature award-winning restaurants, neighborhood events, rooftop gatherings, and stories that start with check-in and unfold with every curious step out the door.

At the LINE, we celebrate individuality, creativity, and the spirit of the cities we call home. Join us and help shape the guest experience for those who see travel as an invitation to explore something new.

Responsibilities

1. Oversee day-to-day F&B operations within budgeted guidelines and to the highest standards.
2. Preserve excellent levels of internal and external customer service.
3. Identify customer needs and proactively address concerns.
4. Design exceptional menus and continuously make necessary improvements.
5. Lead the F&B team by attracting, recruiting, training, and appraising talented personnel.
6. Foster employee engagement and maintain a strong focus on quality.
7. Forecast, plan, and manage F&B orders, staff, and finances.
8. Establish targets, KPIs, schedules, policies, and procedures.
9. Maintain health and safety standards.
10. Handle customer complaints effectively.
11. Implement strategies to maximize sales and revenue.
12. Monitor customer feedback and strive for continuous improvement.
13. Must be courteous and gracious, maintaining a professional demeanor at all times.
14. Establish and maintain good communication and teamwork with colleagues and other departments within the hotel.
15. Maintain “open door” communication with employees.
16. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
17. Must have full knowledge of menu items, ingredients, and preparation techniques.
18. Uphold the highest standards of hospitality, constantly monitoring guest experience.
19. Responsible for maximizing the utilization and appearance of the F&B areas, ensuring quality levels, performance, and standards of service.
20. Work closely with the Director of Food & Beverage, Executive Chef, and Sous Chefs to design effective menus and wine lists, ensuring excellent product quality at fair prices, and attend regular operational meetings for coordination.
21. Describe and ensure quality of all food items, ingredients, and preparation methods, and provide expert knowledge of wine and spirits in an elegant environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
22. Responsible for interviewing, selecting, training, guiding, managing, and scheduling personnel.
23. Monitor performance, including supervision, counseling, evaluations, goal setting, and recognition.
24. Take ownership of all service issues brought to your attention by guests.
25. Ensure staff understands their job expectations before holding them accountable.
26. Maintain documentation needed and retained in employee files.
27. Attend relevant meetings.

Core Competencies

1. High School diploma or GED.
2. Three (3) years related experience in hospitality or service industry preferred.
3. Strong communication skills.
4. Collaborative spirit.
5. Ethical conduct.
6. Computer proficiency: Microsoft Office, Opera PMS, POS.
7. Positive attitude.
8. Eye for detail.
9. Problem-solving abilities.

Compensation & Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work environment.

We thrive in being a diverse work environment. Consideration for employment will be based on personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

About our Brand

More than a group of hotels, the LINE is a creative community built around a sense of discovery—an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. The LINE hotels are both reflective and responsive—shaped by the communities they are part of while also contributing something new to those places. The LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts, and culture.