Director of Food & Beverage

 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, RowHouse, 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, and we provide 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.

Director of Food and Beverage

Salary Range: $90,000. - $105,000. Annual  (experience-based compensation)

Position Summary

We are seeking a dynamic and experienced Director of Food and Beverage to join our team and lead our culinary and dining services. In this position, you will manage and supervise all aspects of the food and beverage operation of the hotel, which includes restaurant dining and banquets, to ensure that success in the areas of finances, cost control, guest satisfaction, and employee satisfaction is achieved.

Essential Functions

• 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.
• Responsible for the purchasing and inventory functions of the department, including managing a checkbook and processing invoices.
• Active participation in the annual budget and weekly forecasting process.
• Responsible for the accuracy and processing of bi-weekly payroll.
• 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 in regard to 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.
• Responsible for the weekly scheduling process to ensure staffing levels are met based on the hotel’s weekly forecast.
• Monitor food and beverage sales and costs, and departmental profitability, against goals within assigned areas of the food and beverage department. Provide input into the preparation of the annual departmental operating budget as required. 
• 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.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
• Monitor and maintain procedures to
  • ensure the security and proper storage of food and beverage products, inventory, and equipment,
  • ensure the security of monies, credit, and financial transactions,
  • replenish supplies, inventory, uniforms, etc., in a timely and efficient manner, and
  • minimize waste and pilferage.
• Ensure that all food and beverage equipment, including but no