RWWDC - Assistant F&B Outlets Manager

Rosewood Hotel Group; Washington (District of Columbia); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision Benefits

Cellphone Stipend ($40/month)

401k Plan with 3% Match

Complimentary Room Nights - up to 12

50% off F&B

Tuition Reimbursement up to $500 per year

Job summary

Rosewood Hotel Group is seeking an Assistant F&B Outlets Manager in Washington, D.C. to support the successful management of its food establishment, ensuring smooth and profitable operations. The role requires a minimum of 1-2 years in luxury hospitality and a bachelor’s degree in a related field.

This position offers competitive pay of $70-75K per year along with benefits like medical insurance, a cell phone stipend, and flexible schedules.

Qualifications

• 1-2 years of experience as Restaurant Manager or Assistant Manager in a luxury setting.
• Required to speak, read, and write English; fluency in other languages preferred.
• Physical capability to transport up to 35 pounds and endure various movements.

Responsibilities

• Manage and ensure profitability of assigned food and beverage outlets.
• Support opening/closing procedures and act as secondary leader during shifts.
• Monitor service to meet luxury standards and guest satisfaction.

Skills

Attention to detail

Project management

Verbal communication

Teamwork

Education

Bachelor's degree in hospitality or related field

Tools

Hospitality systems and software

Job description

Rosewood Washington, D.C. is looking for a dedicated Assistant F&B Outlets Manager to join our team! Nestled in the heart of historic Georgetown, our property blends timeless elegance with modern luxury, and our passionate team is committed to delivering intuitive, heartfelt service that reflects the spirit of Relationship Hospitality.

SALARY: $70-75K per year

Assistant F&B Outlets Manager Overview

The Assistant Food & Beverage Outlets Manager is responsible for the successful management and profitability of Rosewood and CUT by Wolfgang Puck food and beverage outlets.

Responsibilities

• Support the day‑to‑day management and profitability of assigned food and beverage outlets, ensuring smooth and efficient operations
• Act as the secondary leader on duty, supporting opening/closing procedures and shift leadership in the absence of F&B Managers
• Act as a hands‑on floor leader, ensuring service execution consistently meets Forbes Five‑Star and LQA standards during assigned shifts
• Support the F&B Management team in monitoring service detail, including timing, sequencing, table maintenance, and guest recognition moments
• Support the implementation and daily reinforcement of LQA standards, Forbes guidelines, and brand SOPs
• Assist in identifying service gaps and escalating trends or risks that may impact audit scores or guest satisfaction
• Assist with daily quality checks of outlet readiness, cleanliness, mise en place, lighting, sound, and ambiance prior to service
• Monitor outlet cleanliness, setup, and readiness before, during, and after service periods
• Observe, coach, and correct service delivery in real time, providing immediate feedback to associates to protect service standards
• Supervise, coach, and motivate F&B associates to ensure consistent execution of service standards and sequence of service
• Support training initiatives and on‑the‑job development to enhance associate performance and engagement
• Assist with associate training, onboarding, and reinforcement of Forbes and LQA service principles through coaching and modeling
• Maintain strong product knowledge, including menus, beverage programs, wine and spirits offerings
• Deliver exceptional guest experiences by maintaining the highest standards of service, hospitality, and attention to detail
• Support VIP and special‑attention guest experiences, ensuring recognition, preferences, and privacy are upheld at all times
• Maintain discretion and confidentiality when handling VIP and special‑attention guests
• Address guest feedback and participate in service recovery, ensuring issues are resolved promptly, empathetically, and in line with luxury service expectations
• Ensure compliance with departmental policies, safety standards, and operational procedures during service periods
• Assist with scheduling, labor management, and daily staffing adjustments to support business needs
• Participate in pre‑shift meetings, departmental meetings, and ongoing communication to ensure operational alignment
• Collaborate closely with culinary, events, and leadership teams to ensure seamless service delivery

*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs are dictated.

Qualifications

• Experience: Minimum 1 to 2 years of experience as Restaurant Manager or Assistant Manager in a luxury or ultra‑luxury hotel or restaurant.
• Education: Bachelor's degree in hospitality, hotel management, business or a relevant field of work, or an equivalent combination of education and work‑related experience.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow‑up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co‑workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data; must be skilled in the areas of social and business etiquette.
• Technical Skills: Demonstrated project management experience in organizing, planning and executing large‑scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra‑luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting up to 35 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co‑workers to their understanding.
• Licenses & Certifications: TIPS and ServSafe certifications preferred.
• Schedule: Open availability to include days, nights, weekends and holidays.

Competitive Benefits

• Medical, Dental, Vision Benefits
• Competitive Pay Rates
• Cellphone Stipend ($40/month)
• 401k Plan after 3 months and 3% Match after 1 year of service
• Paid Time Off (Vacation, Holidays, Sick and more)
• Complimentary Room Nights - up to 12
• Restaurant Discount - 50% off F&B
• Complimentary Meal during your shift
• Life Insurance and AD&D Complimentary
• Complimentary Short-Term and Long-Term Disability
• Pre‑tax commuter benefits
• Flexible Schedules
• Tuition Reimbursement up to $500 per year
• A clear career pathway - career advancement opportunities