At Rosewood Washington DC
We Offer Competitive Benefits:
Medical, Dental, Vision Benefits
Competitive Pay Rates
Cellphone Stipend ($40/month)
401k Plan after 3 months and 3% Match after 1 year of service
Paid Time Off (Vacation, Holidays, Sick and more)
Complimentary Room Nights- up to 12
Restaurant Discount- 50% off F&B
Complimentary Meal during your shift
Life Insurance and AD&D Complimentary
Complimentary Short-Term and Long Term Disability
Pre-tax commuter benefits
Flexible Schedules
Tuition Reimbursement up to $500 per year
A clear career pathway - career advancement opportunities
Relationship Hospitality. It’s in the genes. Some just have it; a natural desire to deliver meaningful and heartfelt experiences. It’s a calling. At Rosewood Hotel Group we work instinctively and from the heart, to master and elevate our craft. Together, we push the boundaries to impart magic into every day. We care for people, and make it our purpose to build long-lasting, genuine relationships. Here, we do what we were born to do. Here, we answer The Calling.
Assistant Food & Beverage Outlet Manager
Overview:
The Assistant Food & Beverage Outlet Manager is responsible for the successful management and profitability of Rosewood and CUT by Wolfgang Puck food and beverage outlets.
Responsibilities:
Provide exceptional service and ensure guest satisfaction with dining experiences
leader must hold themselves and the team to an extremely high, consistent standard.
Ensure the delivery of brand promise, supporting the implementation of the Ways We Work, demonstrating and reinforcing Rosewood Hotels and Resorts, Values and Culture Characteristics
Exercise responsible supervisory behavior at all times and positively represent the restaurant management team and Rosewood Hotels & Resorts
Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure discretion and confidentiality with VIP/SAG guests
Ensure all associates are following the Restaurants and Outlets Order of Service and Standard Operating Procedures at all times
Attend staff meetings.
Maintain effective flow of communication within the department.
Handle and relay all guest compliments/complaints to the appropriate departments
Maintain complete knowledge of the following: All liquor brands, beers, wines and non-alcoholic selections available in Restaurant
The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list
Designated glassware and garnishes for drinks
All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices
Daily menu features, substituted items and items that are not available
Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code
P.O.S. and manual system procedures
Daily house count, arrivals/departures, V.I.P.'s.
Scheduled in-house group activities, locations, and times
Correct maintenance and use of equipment
All other duties as outlined by the Restaurant and Bar Director
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 1 to 2 years of experience as Restaurant Manager or Assistant Manager in a luxury or ultra-luxury hotel or restaurant.
Education: Bachelor's degree in hospitality, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience.
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 a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must be skilled in the areas of social and business etiquette.
Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business.
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting up to 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.
Licenses & Certifications: TIPS and ServSafe certifications preferred
Schedule- open availability to include days, nights, weekends and holidays
Salary Range- $63,000 to $70,000
This information reflects the anticipated base salary range for this position based on current national data. Individual pay is based on skills, experience and other relevant factors.
