Food & Beverage Manager

Cambria Capitol Riverfron
Cambria Hotel Washington D.C. Navy Yard Riverfront
69 Q Street SW
Washington, DC 20024, USA

Join the team at the Cambria Hotel Washington D.C. Navy Yard Riverfront!

Cambria Hotel Washington D.C. Navy Yard Riverfront is a modern business and lifestyle hotel located on the vibrant Navy Yard Riverfront. Our hotel features urban-inspired spaces and 154 accommodations that reflect the energy of our neighborhood. Our guests enjoy local comfort food and wines at our restaurant, Row House, or sip craft beers and cocktails on our rooftop bar, Perch SW, with stunning city views.

With a prime location near the National Mall, Smithsonian museums, and just six miles from Reagan National Airport, we offer a seamless experience for both business and leisure travelers.

At Cambria Hotel, we value creativity, hospitality, and excellence, providing you with the opportunity to contribute to a unique guest experience in an exciting environment. If you're passionate about delivering exceptional service and want to be part of a hotel that embodies the spirit of Washington, D.C., the Cambria Hotel Washington D.C. Navy Yard Riverfront is the place for you.

Salary Range - $65,000.

- $75,000. annual

To manage and supervise all aspects of the food and beverage operation of the hotel to ensure success in the areas of finances, cost control, guest satisfaction, and employee satisfaction are achieved.

• Supervise and manage the daily operations of the food and beverage department.
• Ensure that the level of quality and presentation is being met according to standards daily.
• Personally respond to all guests’ comments and complaints to ensure they are being handled promptly.
• 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 guests’ 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

• Previous supervisor or management experience.

• Clear verbal and written communication skills
• Certified food handler
• Must be able to work in a fast-paced and high-volume environment
• Ability to motivate and train employees in guest services.

• 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.

• Help improve our guest satisfaction scores to 90% or better by year's end.
• Develop action plans for the department when departmental guest satisfaction…