Director of Food & Beverage

Riggs Washington DC sits on the iconic downtown corner of Penn Quarter’s 9th and F Street in a historic building once home to Riggs National Bank. Each of the Hotel’s 181 guest rooms offers a playful nod to the building’s legacy. Riggs is home to the all-occasion European brasserie-inspired restaurant Café Riggs, as well as Silver Lyan – a subterranean bar from the internationally acclaimed Ryan Chetiyawardana, also known as Mr Lyan.

Main Tasks and Responsibilities

Salary Range: 105- 115K

Team Leadership:

• Recruit, train, and supervise Front of House management teams.
• Leads by example in driving Lore Values, culture, and team engagement. Regularly holds larger team meetings, check-in’s, and team development sessions.
• Oversee training programs, standards and operational procedures, and continued education modules for leadership teams and their respective team members.
• Foster a positive work environment through coaching, performance feedback, and team-building activities.
• Maintain oversight on each organization’s schedules by ensuring each department is scheduling teams efficiently and correctly using the Workday Scheduling tool to meet business demands while managing labor costs effectively.
• Attend weekly forecast and payroll meetings and ensuring key financials / forecast from these meetings are inputted into Workday correctly to meet and exceed budgeted payroll labour targets for the outlets.
• Conduct regular 1-1’s with direct reports and other department heads, ensuring that department leaders and employees are having regular 1-1’s, and that all employee performance reviews are conducted and inputted on Workday.

Menu Programing:

• Oversees development and maintainace of  diverse and innovative menu for each outlet, including seasonal or annual upkeep.
• Monitor inventory levels, order supplies, and manage costs to maximize profitability.
• Collaborate with the kitchen and bar staff to ensure high standards and execution.
• Represent the hotel’s relationships with all brand partners and distributors. Utilize relationships to implement long-term sustainability to programs.
• Develop, curate, and approval all F&B programming, experiences, or Marketing initiatives for all outlets focusing on exceeding revenues, brand development, and current trends in the DMV.

Guest Experience:

• Act as an ambassador for the hotel, engaging with guests to provide personalized experiences and build lasting relationships.
• Ensure impeccable service standards, including prompt and courteous service, attention to detail, and personalized guest interactions as per the groups Coyle Standards.
• Conducts regular trainings for all teams and implements spot-checks of service quality, upkeep of spaces, ambiance, and a strong identity within Lore standards.
• Handle guest feedback and resolve any service issues promptly and professionally.
• Create a welcoming and inviting atmosphere that reflects the hotel's luxury lifestyle innovative brand.

Quality Control:

• Maintain strict quality control over food and beverage preparation, presentation, and garnishes.
• Conduct regular tastings and evaluations to ensure consistency and excellence.
• Monitor and enforce health and safety standards, including responsible alcohol or food preparation service.
• Oversee services throughout the hotel’s units to ensure quality and consistency in service. Collaborate with each department’s leadership to ensure standards are upheld.

Financial Management:

• Set and manage budgets for food and beverage departments, controlling costs and maximizing profitability.
• Set and manage forecasts on a weekly, monthly, and quarterly basis, ensuring that we are continuously driving revenue in all areas.
• Oversees food and beverage projects and CAPEX submissions or strategies, maintaining directives within appropirated costs.
• Analyze financial reports, track sales trends, and implement strategies to achieve revenue targets.
• Monitors and tracks all labor and other expenses across departments to achieve profit targets. Works with department leadership on maintenance and sustainability of organizational structures and procurement procedures.
• Identify and propose strategies for brand or procurement support & partnerships, driving cost-savings for all programming and activations.
• Implement cost-effective inventory management practices and minimize waste.

Marketing and Promotion:

• Collaborate with the hotels marketing team, Lore Hub, and the Lyan teams to develop and execute marketing strategies and promotions to attract and retain guests.
• Host special