Food & Beverage Manager- B.F. Saul Company Hospitality Group

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

About the role

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 thrives in a fast-paced environment and takes pride in creating exceptional guest experiences. The Food & Beverage Manager ensures the overall effective operation of the department, including adherence to all health regulations and liquor laws, with operational leadership of F&B outlets such as the restaurant and catering operations. This role uses strategic leadership skills to drive revenue, maximize profit, and ensure quality while managing staff to achieve financial results, guest satisfaction, and positive team member relations.

Responsibilities

• Assists in leading the food & beverage staff to ensure the 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.
• Ensures all catering functions are handled seamlessly and in adherence to B. F. Saul standards under the direction of the F&B Director.
• 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 a courteous and friendly manner, focusing on service recovery when applicable.
• Works side by side with staff to train and model appropriate guest service standards.
• 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 ensures training records are maintained.
• Analyzes quality issues, identifies training needs, and ensures implementation to improve results.
• Supports the 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 and 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.
• Conducts routine inspections of food and beverage operations to maintain quality 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.
• Responsible for effective self/workload management, demonstrating clear written and verbal communication skills.
• Promotes collaboration and a positive, professional work environment.
• Attends all daily, weekly, and/or monthly department/hotel meetings to ensure proper communication and planning.
• Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

Requirements

• 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.
• 3+ years of progressive food and beverage experience required, with a minimum of one year supervisory/management experience.
• Ability to communicate well with all levels within and outside the organization and problem-solve with employees and guests.
• Ability to manage multiple priorities in a fast-paced environment.
• 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 on 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 Qualifications

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

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:
  • Leaders of the Month/Year recognition
  • 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

Pay

$55,000 - $65,000 a year. The actual base pay offered is determined by several variables, including the applicant's qualifications, years of relevant experience, distinctive skills, level of education attained, and certifications or other professional licenses held.