Assistant Director of Food and Beverage

Rosewood Washington DC is currently recruiting for an Assistant Food and Beverage Director to assist in leading all aspects of the Food & Beverage Division to the highest professional standards in collaboration with our Wolfgang Puck partnership. Candidates with a passion for excellence, expertise in hospitality operations and proven leadership experience are invited to apply.

The Assistant Food & Beverage Director supports the operation of Cut Restaurant and Bar, Cut Above, Catering and Events, In Room Dining, and all other events involving food and beverage services. This role functions as the strategic, hands-on operations leader of the Food and Beverage division, reporting to and supporting the Restaurant and Bar Director with implementing Food and Beverage goals, strategies and activations.

As the Assistant Food & Beverage Director, you will help deliver our fine dining experience to meet and exceed the expectations of our guests. You will be part of our associates’ journeys, development, and engagement. We also want you to excel at building solid working relationships with our owners, Rosewood Hotel Group, and the Wolfgang Puck Fine Dining Group.

Competitive Benefits:

Medical, Dental, Vision Benefits

Competitive Salary

Incentive potential is targeted up to 10% of eligible earnings with a maximum of 15%.

Cellphone Stipend to assist with cost

401k Plan and after 1 year up to 3% Match

Paid Time Off (Vacation, Holidays, Sick and more)

Complimentary Room Nights- up to 12 nights per year

Restaurant Discount- 50% off F&B

Complimentary Meal during your shift

Life Insurance and AD&D

Complimentary Short-Term Disability and Long-Term Disability

Pre-tax commuter benefits

Flexible schedules

Tuition Reimbursement up to $500 per year

A clear career pathway - career advancement opportunities

 

Summary of Required Skills

 

* Genuine passion for the hospitality industry and entrepreneurial spirit.

* Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision. Ensure hotel policies are administered fairly and consistently, coaching procedures and recognition are completed according to Rosewood guidelines.

* Work with teams to put sustainable work processes and systems in place that support the execution of the strategy.

* Collaborate with Corporate Rosewood Food and Beverage team and Wolfgang Puck partners

* Build relationships with our Culinary team to assist with guest feedback and sales, work together to elevate the amenity program, review daily features and unavailable items. Find ways to improve promotions, marketing, restaurant entertainment and local partnerships in the community.

* Understand and assist in positive Food and Beverage financial results, profitability and meeting / exceeding Food and Beverage goals.

* Assist the Restaurant and Bar Director with analysis of P&L’s, sales projections, forecasting, budgeting, marketing promotions and revenue control.

* Ensure regular, on-going communication (e.g., pre-shift briefings, staff meetings) is occurring with Management team and associates. Continually communicates a clear and consistent message regarding departmental goals to produce desired results and model desired service behaviors in all interactions with guests and associates.

* Responsible for establishing and maintaining department standards in order to achieve departmental goals for Forbes and Leading Quality Assurance inspections.

* Assist in associates’ continued development and growth potential. Manage work performance; coach team by providing specific feedback for improve performance. Conducts 90 day, quarterly and annual performance appraisal, as well as regularly scheduled one-on-one meetings with direct reports according to Rosewood guidelines.

* Actively solicits internal guest feedback, utilizes an open door policy and reviews internal guest satisfaction results to identify and address internal guest problems or concerns. Ensures internal guests are treated fairly and equitably, brings issues to the attention of Human Resources as necessary. Encourages participation in annual internal guest opinion survey. Support Restaurant and Bar Director with holding managers accountable for developing action plans associated with survey results and ensures that necessary changes are implemented.

* Develops and updates policies and procedures, as related to the departmental service standards in our venues, while ensuring compliance to the same for consistency across the group.

* Assist with payroll, labor, expense and financial statements to determine departmental operations performance against budget. Works with team to determine areas of concern and establish ways to improve the department’s financial performance. Leads cost containment efforts within operations with support from Finance and the Restaurant and Bar Director.

* All other duties as required.

 

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 need dictates.

 

Qualifications

 

* Experience: Minimum five years’ experience in a similar capacity in Food and Beverage, culinary, event management, or related professional area for a luxury or ultra-luxury property.

* Education: 2- 4 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or other related major.

* 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: Ability to work flexible hours to include late nights, weekends and holidays.

*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: Maintain current and valid ServSafe Manager certification, ABRA Certification, and TIPS training

* Language: Required to speak, read and write English, with fluency in other languages preferred.

* Knowledge of overall hotel operations, general business systems, and relevant hotel programs a plus-(OPERA, ADP, Squirrel, Birchstreet, Sales Force & Microsoft Office). Ability to access, input, analyze and retrieve information from our systems.

* Must be able to exert physical effort in transporting 35 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

* Excellent interpersonal relationship with a positive demeanor and ability to work cohesively as part of a team.

* Ability to train, motivate, evaluate, mentor and direct associates and managers to achieve desired results. Continue to maintain excellent relations with associates, guests and vendors.

* Ability to maintain hotel, associate and guest confidentiality at all times.

* Ability to accept responsibility for actions of others.

* Ability to converse calmly with irate guests, associates and colleagues in sometimes that involve intense emotional situations, and to proactively work to solve problems with a professional demeanor.

* Ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data.

* Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in (and lead when necessary) all departmental and hotel-wide meetings