Food & Beverage Manager- Embassy Suites by Hilton Dulles Airport

B.F. Saul Company Hospitality; Herndon (VA); Sur place; USD 70 000 - 95 000; Plein temps

Avantages offerts par ce poste

Health Insurance

Dental & Vision Insurance

Short & Long Term Disability

Vacation Policy

401(k) Retirement Program

Tuition Reimbursement

Discounted Room Rates for Team Members

Complimentary Room Stays

Résumé du poste

B. F. Saul Company Hospitality Group is seeking a Food & Beverage Manager for Embassy Suites by Hilton Dulles Airport. This hands-on leader will direct restaurant and catering operations, drive revenue, and ensure compliance with health and liquor regulations while maintaining high-quality guest experiences.

The role emphasizes staff development, effective communication, and strategic oversight of F&B outlets to achieve financial results and exceptional service in a fast-paced hotel environment.

Qualifications

• Education: High school diploma or GED required; college degree or equivalent experience.
• 3+ years of progressive food and beverage experience with at least 1 year in supervisory/management roles.
• Strong communication, problem-solving and multi-priority management in a fast-paced hospitality environment.
• Physical ability to lift up to 50 pounds and occasionally handle heavier items with assistance.

Responsabilités

• Lead and oversee F&B staff to meet department goals and standards.
• Ensure guest satisfaction and timely resolution of guest needs and complaints.
• Coach and develop team members; conduct performance evaluations and training.
• Support revenue goals by implementing service programs and controlling costs.
• Ensure safety, health, and liquor regulations compliance across F&B operations.

Connaissances

Customer focus

Strategic focus

People management

Communication

Decision quality

Adaptability

Teamwork

Handles pressure

Conflict management

Problem solving

Drive for results

Formation

High school diploma or GED

College degree or equivalent experience

Serve Safe / TIPS / CARE certification or ability to obtain

Description du poste

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

We are looking for a passionate and experienced Food & Beverage Manager to lead our dynamic Embassy Suites By Hilton Dulles Airport team. This is an exciting opportunity for a hands-on leader who is passionate about hospitality and thrives in a fast-paced environment and takes pride in creating exceptional guest experiences from start to finish!

Food & Beverage Manager is responsible for ensuring overall effective operations of the department, including adherence to all health regulations and liquor laws. This position has operational leadership of F&B outlets to include restaurant and catering operations. Uses strategic leadership skills to drive revenue, maximize profit, and ensure quality. Accountable for management of staff to ensure achievement of overall financial results, guest satisfaction, and positive team member relations.

B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our "One Team!" values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Effective Operation of Food and Beverage Outlets: Assists in leading the food & beverage staff to ensure department operates efficiently and business goals are achieved. Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and employee needs are met. Under the direction of the F&B Director, will ensure all catering functions are handled seamlessly and in adherence with BF Saul standards.
• Guest Service: Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable. Works side by side with staff to train and model appropriate guest service standards.
• People Management and Development: Assists Outlet Manager and Banquet Manager in interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members. Assists in training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met.
• Financial Expectations: Supports Director of F&B in achieving business revenue goals by implementing and delivering service programs. Responsible for building and maintaining client relationships to drive repeat business/customer referrals. Assists in implementing changes to food and beverage operations based on sales and guest comments. Supports management of expenses to maximize hotel profitability. Supports effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment. Manages and maintains company assets to stay within budget guidelines.
• Safety/Risk Management: Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group's procedures for guest/team member incidents.
• Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

POSITION COMPETENCIES

• Customer focus
• Strategic focus
• Objective financial results
• People management and development
• Communication
• Decision quality
• Adaptability
• Teamwork
• Handles pressure well
• Conflict management
• Problem solving
• Drive for results

REQUIRED SKILLS AND EXPERIENCE

• Education: High school diploma or GED required. College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.
• Experience/Knowledge/Skills/Abilities: 3+ years of progressive food and beverage experience required, with a minimum of one year supervisory/management experience. Must have the ability to communicate well with all levels within and outside the organization, and be able to problem‑solve with employees and guests. Must be able to manage multiple priorities in a fast‑paced environment.
• Physical: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.

PREFERRED SKILLS AND EXPERIENCE

• Experience/Knowledge/Skills/Abilities:
  • Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction.
  • Prefer experience with venue of similar size, volume, and reputation for focus on guest satisfaction.
  • Basic knowledge of culinary operation, restaurant, banquet and beverage service.
  • Familiar with all aspects of tableside service; knowledge.

BENEFITS:

• Well-Being Benefits
• Health Insurance
• Dental & Vision Insurance
• Short & Long Term Disability
• Vacation Policy

• Long Term Planning:
• 401(k) Retirement Program
• Paid Life Insurance
• Tuition Reimbursement

• Team Member Programs:
• Our Big 3 Mission Statement Leaders of the Month/Year
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Banquets
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays

Minimum and maximum wage or salary for the position

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held. Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more.

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled