Food and Beverage Outlets Manager | Rose Wood

Rosewood Washington DC and CUT Restaurant by Wolfgang Puck

Overview:  The Food & Beverage Outlets Manager responsibilities include maintaining efficient food and beverage operation throughout the hotel, as well as ensuring high production, productivity, quality, and customer-service standards.

Responsibilities:

• Manages the food and beverage day-to-day operations within budgeted guidelines and to the highest standards.

• Provide support and manage the operations of the Restaurant, Bar and Lounge, Rooftop, In Room Dining and Private Dining Events. 

• Conduct daily pre-shift for all meal periods.

• Check service staff out at the end of the night, ensuring that all side work has been completed.

• Open and/ or close the restaurant, ensuring that menus are printed for each shift, that lighting and sound are at the appropriate levels during service, and that the restaurant is properly closed at the end of service.

• Support all other restaurant operations as needed to ensure all outlets are effectively managed.

• Deliver superior food and beverage services and maximize guest satisfaction.

• Respond efficiently and accurately to restaurant guest complaints, and handle service recovery efforts with care and empathy. Encourage guest feedback and inquiries. 

• Interview, inspire, train, supervise, counsel, schedule, evaluate and develop associates.

• Ensure that standards are maintained at a superior level on a daily basis.

• Prepare work schedules and assist in bi-weekly payroll.

• Communicate with guests and make recommendations for menu and beverage selection.

• Assist and support other departments throughout the Hotel and Restaurant when needed.

• Carry out any other duties as and when required by the Restaurant and Bar Director.

*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 dictates.

 

• Experience: Minimum two years’ of experience in a similar role with a luxury or ultra-luxury hotel/restaurant. 

• Education: Bachelor’s degree in hospitality, hotel management, business or a relevant field of work, or an equivalent combination of education and/or work-related experience preferred.

 

• 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 our guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest/ associate information and pertinent hotel data.

 

• Schedule: Flexible availability is required for this position to include days, evenings, weekends and holidays

 

• Technical Skills: Interviewing skills to assess potential new hires.  Understanding of associate relations and ability to create a “team” atmosphere.  Strong beverage knowledge and proficiency with wine and spirits, both in terms of product and service. Basic math aptitude.  Ability to communicate effectively with guests and associates   Mid-level to Advance computer skills and knowledge. 

 

• 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 a minimum of 35 pounds, endure various physical movements throughout the work areas; reach up and down, push and pull, remain standing stationary for long periods of time throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

 

• Licenses & Certifications: Minimum 21 years of age to serve alcohol. ABRA license required, TIPS Certification preferred.