Food & Beverage Manager - For the Perch Putt

Food & Beverage Manager - For the Perch Putt

Tysons, Virginia / Perch Putt by The Watermark Hotel Food & Beverage / Full Time B. F. Saul Company Hospitality Group is the hospitality subsidiary of the largest, private real estate and banking concern located in the Washington, D.

C. area. Utilizing time proven investment principles, quality operations, focused management, and a true commitment to our team members, the organization has built a positive history of success that spans over 125+ years.

The Hospitality Group operates a portfolio of business class hotels that are branded under agreements with Intercontinental Hotel Groups, Marriott International, Leading Hotels of the World, Best Western Hotels & Resorts and Hilton Hotels & Resorts.

The properties are fully owned by the B. F. Saul Organization, and we employ a team of nearly 1,400 enthusiastic hospitality professionals!

This position has complete responsibility for the product quality, service and profitability of the Food and Beverage of the Perch Putt.

It entails the diverse operational leadership of the outdoor club house & bar and the food trucks. Our candidate must be a strategic and forward leaning leader with the demonstrated ability to plan, organize, communicate and execute operational directives for food and beverage operations. Responsibilities

Effective Operations of the Perch Putt Food and Beverage : Leads 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 team member needs are met.

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 : Responsible for 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.

Responsible for 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 : Accountable for achieving business revenue goals by developing and implementing service programs.

Responsible for building and maintaining client relationships to drive repeat business / customer referrals. Uses expertise to develop and implement changes to food and beverage operations based on sales and guest comments.

Responsible for management of expenses to maximize hotel profitability. Responsible for 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 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 Groups 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.

Qualifications

• 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 team members 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.