Assistant Food and Beverage Manager

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler.

The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep.

Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets. Oversees guest and employee satisfaction and maintaining the Hay-Adams Leading Quality Standards.

• Manage all aspects of the In Room Dining/Room Service operations to deliver high level of guest satisfaction and superior services to guests.
• Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained.
• Manage the Open Table system with the host staff, ensuring accuracy of all guest reservations and shift reservations. Assist Host staff with greeting and seating guests during peak times of operation.
• Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Kronos time management system.
• Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems.
• Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary.
• Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness or malfunctions to appropriate departments; manage maintenance/safety issues to completion.
• Supervise the room service area in order to attract, retain, and motivate the employees.
• Ensure optimal level of service, quality, and hospitality are provided to guest.
• Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests.
• Ensure the timeliness and accuracy of the amenity set-up and delivery.
• Participate in offering new ideas to rejuvenate the amenity program.
• Ensure that Hospitality Suites are being set-up, serviced and broken down in a timely manner and according to instructions.
• Ensure all staff are meeting all established standards of service.
• Monitor and maintain cleanliness of In-Room Dining areas and work areas.
• Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments.
• Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
• Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs.
• Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources.
• Assist in maintaining all Micros programming for food and beverage outlets.
• Perform any other reasonable duties as required and directed.
• The Hay Adams Handbook, the Departmental Standard Operating Manual and other policies and procedures are part of this Job Description.

• Education:
  
  Bachelor’s Degree in Hotel Management/Restaurant Management preferred or equivalent experience;
  Two to Three years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services.
• License/Cer…