Area Director Of Food & Beverage

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.

Location

Viceroy Washington DC personifies the eclectic Logan Circle neighborhood as home to a diverse and genuine collection of artists and urban innovators. Located off the vibrant 14th Street Corridor, steps from unique shops, galleries, bars, and restaurants, Viceroy Washington DC is poised to act as a thoughtful host among the city’s liveliest and artful locations.

Overview

The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Supervise all F&B personnel.
• Respond to guest complaints in a timely manner.
• Prepare the F&B budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Oversee operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training (CARE, One to One ), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Ensure overall guest satisfaction.
  
  

Qualifications

• At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.