Assistant Food & Beverage ManagerThe Hay-AdamsWashington, DC
A property of: B. F. Saul Company Hospitality Group
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Job Description

Overview

Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets.

Essential Duties & Responsibilities

  1. Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained.
  2. Manage the Open Table system with the host staff, ensuring accuracy of all guest reservations and shift reservations. Assist Host staff with greeting and seating guests during peak times of operation.
  3. Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Kronos time management system.
  4. Ensure all staff are meeting all established standards of service. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary.
  5. Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness or malfunctions to appropriate departments; manage maintenance/safety issues to completion.
  6. Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well motivated. Attend interdepartmental meetings to ensure good cross communication between departments.
  7. Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
  8. Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs.
  9. Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources.
  10. Assist in maintaining all Micros programming for food and beverage outlets.
  11. Perform any other reasonable duties as required and directed.
  12. The Hay Adams Handbook, the Departmental Standard Operating Manual and out policies and procedures are part of this Job Description.

Job Requirements

Qualifications

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: Bachelors Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Two to Three years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services.

License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.

Basic Expectations: This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.

Supervisory Responsibilities: This position supervises all hourly employees in the food and beverage outlets and is responsible for assisting in the administrative tasks related to the outlets.

Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization.

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurements, volume and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Physical Ability: The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

EEO AA M/F/Vet/Disabled

PI131330771

Job Details

Mid level
Full-time

About this location

class:
Luxury
room Count:
101-250
location Type:
Urban

Values

Adaptability
Collaboration
Community
Fun
Respect
Success
Teamwork

Perks

401(K)
Company Discounts
Dental Benefits
Health Insurance Benefits
Life Insurance
Paid Holidays
Tuition Reimbursement
Vision Benefits
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The Hay-Adams
B. F. Saul Company Hospitality Group is the hospitality subsidiary of the
largest, private real estate and banking concern located in the
Washington, DC area. Founded in 1892, the B. F. Saul Coshow more
show more
Address800 16th Street Northwest, Washington, DC, 20006 View map
Property typeHotel 
classLuxury 
room Count101-250 
location TypeUrban 

People (2)

STEPHANIE HOVICE PRESIDENT OF HUMAN RESOURCESStephanie Ho is the Vice President of Human Resources of the B. F. Saul Company Hospitality Group. In her role, Stephanie leads the Human Resources function for the group and is responsible for providing strategic, tactical leadership to fulfill the company's One team! values and culture, execute business strategies through the Hospitality team talent. Prior to joining the B. F. Saul Company, Stephanie had Regional Human Resources oversight, managing 25 full/select service hotels spanning 10 states. Prior to her Corporate career, she worked in unionized hotel properties in Washington DC as the Director of Human Resources. She also worked in Operations in various countries and held managerial positions in Sales before making a career move to Human Resources. Stephanie graduated with First Honors at Swiss Hotel Management School in Switzerland with a degree in International Hospitality Management. She currently serves as a co-chair for the American Hotel Lodging Association (AHLA) Career Development Committee. She also served as an Advisory Member for the DC Workforce Investment Council - Hospitality Intermediary Program. Stephanie currently resides in a lake house in Reston, VA, with her husband and daughter. In her free time, Stephanie enjoys hosting meals for her loved ones and exploring the DC restaurant scene.
MARK G. CARRIER, CHAPRESIDENTMark G. Carrier is the senior officer of the B. F. Saul Company Hospitality Group. The B. F. Saul Company is a privately held diversified real estate and finance concern based in the Washington DC area. The Hospitality Group owns and operates a portfolio of business class hotels, which are affiliated with Intercontinental Hotels Group, Marriott and Hilton and The Hay-Adams one of the nation's finest hotels. He represents the company in relation to lenders, franchisors, clients, governmental agencies and industry associations. Carrier is the current Chairman of the American Hotel and Lodging Association, the nation's advocacy organization for the hotel industry. He has served as Vice Chairman and Secretary- Treasurer of the AHLA and has a long-term engagement on various committees and task groups. Carrier is a past Chairman of the IHG Owners Association, the global franchise owners association of Intercontinental Hotels Group. He serves on Marriott's Distribution Advisory Committee and Emerging Technology Advisory Group. He also serves on the Distribution Advisory Group for Hilton. Carrier is the immediate Past Chairman of the Tyson's Partnership. This organization represents the interests of the diverse stakeholders in Tysons, Virginia in the focused effort to turn the area into America's Next Great City. Carrier is the Chairman Emeritus of Visit Fairfax, the county's tourism promotion organization. Carrier is a member of the Cornell Hotel Society as well as the Cornell Real Estate Council. Carrier has received the Kemmons Wilson Service Award from the IHG Owners Association He was also named Virginia Hotelier of the Year by the Virginia Hotel and Travel Association.
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B. F. Saul Company Hospitality Group