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B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!
This position assists in ensuring that Perch Putt and Capital One Park Concessions operates effectively, including adherence to all health regulations. Uses leadership skills to assist in driving revenue, maximizing profit and ensuring quality. Supervises assigned staff/departments to ensure achievement of overall financial results, guest satisfaction and positive team member relations.
Responsibilities
- Guest Service: Accountable for guest satisfaction by supervising the Food and Beverage team at Perch Putt & Concessions, ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable. Works side by side with staff to train and model appropriate guest service standards.
- Financial Expectations: Follows proper selling techniques and ensures strategies are utilized to maximize Food and Beverage revenues. Drives sales and maximizes revenue by up-selling. Follow B.F. Saul Company Hospitality Group procedures when handling cash and processing financial transactions. Responsible for proper use of all equipment and adheres to cost controls to reduce expenses and waste.
- Safety/Risk Management: Maintains a clean and safe work area in compliance with B.F. Saul Company Hospitality Group, brand, local, state and federal regulations. Follows all B.F. Saul Company Hospitality Group procedures for guest/team member incidents. Knowledgeable of hotel emergency procedures.
- Self/Workload Management: Produces required volume of work by planning, organizing and prioritizing work duties. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B.F. Saul Company Hospitality Group Standard Operating Procedures.
Qualifications
- Education: High School diploma or GED required. TIPS or CARE beverage service certification or the ability to obtain certification is required.
- Experience/Knowledge/Skills/Abilities: 12 months in a position requiring skills/abilities similar or equal to that of a Restaurant/Food and Beverage Supervisor.
- Prior experience in guest relations. Excellent verbal communication skills needed. Attention to detail, customer focused and the ability to perform job duties in a fast paced environment.
B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled
We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
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