Dir F&b

4 weeks ago

Bethesda, Maryland, United States Sage Hospitality Full time

Why us?:

HELLO BETTY Bethesda has dropped anchor at Pike and Rose and is gearing up for the Summer/Fall season at the Boat Bar on the Terrace. Literally, it's a Boat Bar

At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.


The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (_940 Rose Avenue, Bethesda_) boasting 138 seats including a 14-seat private dining room and the patio's 40-foot Delta Deadrise boat bar has 23 seats.


Job Overview:


Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house.

Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.

The major areas of responsibility/management include:
Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

Responsibilities:

  • Manage the human resources within the division.
  • Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
  • Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
  • Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
  • Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more inhouse guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
  • Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
  • Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
  • Manage the human resources within the division.
  • Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
  • Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
  • Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
  • Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more inhouse guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
  • Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
  • Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Qualifications:

Education/Formal Training
A four-year college degree or interaction education/experience

Experience
Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

  • Ability to study, analyze and interpret complex activities.
  • Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
  • Must possess excellent comprehension and hearing skills due to telephone and facetoface interaction with guests, corporate office and associates.
  • Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
  • Must

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