DescriptionFOOD & BEVERAGE MANAGERSalary Range -$82,000. - $87,000 annual. This position is eligible for our BONUS PROGRAM!Position Summary:The Hyatt Place Washington DC/National Mall is not a traditional select-service hotel. Our food and beverage operation is a significant revenue center and plays a key role in the overall guest experience.
The Food & Beverage Manager oversees a diverse and fast-paced operation that includes:
- A high-volume complimentary breakfast serving hundreds of guests daily.
- The Placery, our full-service lobby bar and lounge featuring craft cocktails, dinner offerings, and evening social experiences.
- A 24/7 Market with grab-and-go food and beverage options.
- A specialty coffee program featuring custom espresso and latte beverages.
- CityBar, our seasonal rooftop bar, one of the hotel's premier guest attractions and revenue-generating outlets.
- Banquet and catering services consisting primarily of corporate lunches, business meetings, receptions, and social events.
This position is responsible for driving revenue growth across all outlets through strategic promotions, event programming, inventory management, labor productivity, and cost controls. The Food & Beverage Manager will lead the seasonal opening and closing of CityBar, develop initiatives to increase bar and catering revenue, and ensure all outlets consistently deliver exceptional guest experiences while maintaining Hyatt brand standards.
The ideal candidate has a strong restaurant or bar management background and is comfortable balancing guest service, operational leadership, and financial performance. Success in this role requires a strong understanding of food and beverage cost management, labor forecasting, inventory controls, revenue tracking, and team development.
This leader will oversee a dedicated and energetic team supported by one Food & Beverage Supervisor and will play a critical role in the continued growth and success of the hotel's food and beverage operation.
Essential Functions- Supervise and manage the daily operations of the food and beverage department.
- Ensure that the level of quality and presentation are being met according to standards on a daily basis.
- Personally respond to all guests' comments and complaints to ensure they are being handled in a timely manner.
- Assist and supervise the purchasing and inventory functions of the department.
- Train staff for job competency and ensure they are aware of hotel policies and procedures, including service standards for the hotel and guest brand standards regarding service and cleanliness.
- Monitor the department to ensure all brand requirements are being met on a daily basis in both the kitchen area and front of the house.
- Implement and monitor staffing levels to ensure guest satisfaction and cost control are met on a daily basis.
- Assist and supervise the weekly scheduling process to ensure staffing levels are met based on the hotel's weekly forecast.
- Review standards to ensure the department is operating within brand and hotel requirements.
- Deal with staff inquiries and issues in a timely and professional manner.
- Responsible for training, supervising, and monitoring food sanitation and safety procedures in the kitchen and dining area.
- Responsible for working with the sales department and housekeeping department to ensure banquets are handled according to BEO requirements and to the guests' satisfaction.
- Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards and guest's expectations.
- Responsible for hiring, training, management, development, and evaluation of all food and beverage employees including managers, supervisors, and line employees.
- Ensure compliance with all hotel and brand policies and procedures, as well as, local, state, and federal laws and regulations.
- Demonstrate the leadership qualities as outlined in the Leadership Job Requirement Chart
Education and Experience- 3+ years of food & beverage management experience in a restaurant, hotel, rooftop bar, or high-volume hospitality environment.
- Experience managing bar operations and beverage programs.
- Strong knowledge of labor management, inventory controls, food cost analysis, and revenue optimization.
- Experience with banquet and catering operations preferred.
- Hyatt experience preferred but not required.
Skills and Abilities - Clear verbal and written communication skills
- Certified Food Manager
- Must be able to work in a fast pace and high volume environment
- Ability to motivate and train employees in guest services.
Additional Responsibilities- Adhere to all work rules, policies, and procedures established by the hotel, including but not limited to those contained in the employee handbook.
- The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.
Short Term Goals- Help improve our guest satisfaction scores to 90% or better by year's end.
- Develop action plans for the department when departmental guest satisfaction scores fall below last year's or the brand average.
- Monitor POU costs versus budget to ensure the department is controlling costs and payroll based on the hotel's occupancy.
Benefits and PerksDonohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance, leaves of absence, retirement plans, paid time off, and hotel room discounts. And MORE! Through this selection of benefits and perks, we strive to provide employees with options that will enhance their quality of life in and out of work. *minimum 32 hours/week to qualify
We also offer daily pay access, where you can receive your earnings on the same day you work, empowering you to manage your finances easily and confidently.
If you're ready to bring your energy and skills to a team dedicated to delivering exceptional guest experiences, we want to hear from you! Apply today and be a key player in creating memorable moments for our guests.
