Director of Bars - The Watermark Hotel

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! 

The Director of Bars will directly affect the success of the restaurant and bars at the singular Watermark Hotel. This role is well suited for an individual that has previously worked in a free standing, trendy, Cocktail Bar/Upscale Restaurant and/or Boutique Hotel setting. The Director of Bars for Wren and Perch Putt is an advocate and ambassador of stellar service and warm hospitality by creating lasting memories for our guests. This position proactively tends to the needs of our guests through attention to detail, positive guest interactions and superior knowledge of mixology, wine and beer, as well as restaurant operations. A key component of this role will be an outgoing genuine personality with the ability to multi-task and lead and inspire the team.

 

         Must be organized, detail-oriented and thorough in matters of administration.

         Must have the ability to communicate effectively with all levels within and outside the organization, and be able to solve problems with team members and guests.

         Must be able to manage multiple priorities in a fast-paced environment.

         At least 5 years of cocktail bar/upscale restaurant experience. 

         A self-starting personality with an even disposition and a great sense of humor is a must.

         Extraordinary creativity and innovation skills in regards to mixology and beverage trends.

         Superior knowledge of food and beverage and the ability to forecast trends.

         Ability to work restaurant hours (weekends, holidays, evenings).

         Must be a hands-on leader and work the floor.

 

Physical:  Ability to lift, push and pull up to 50 pounds on a consistent basis throughout shift.

 

Education:  High school diploma or GED preferred

 

         Curate Bar and Beverage Programs including menu development, costing and cocktail creation.

         Create, practice and reinforce steps of service, hospitality and training standards.

         Be present and active in the service area throughout duration of shift.

         Interact with guests to develop loyalty and constant feedback loops on the beverage program

         Serves as a liaison between the front and back of the house during the assigned shifts.

         Leads pre-shift meetings.

         Promotes collaboration and a positive, professional work environment. Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.

         Manage inventory, negotiate with vendors, order supplies and adhere to budget

         Contributing to the P&L by analyzing costs vs sales and profitability

         Achievement of budgeted sales, beverage cost, labor cost and profitability

         Creating employee schedules

         Assures the sanitation, health standards and orderly appearance of all physical elements in the dining area and pre areas, taking the appropriate measures by correcting or following through with work orders.

         Makes suggestions to improve procedures or layouts to better facilitate service in any way possible.

         Ensure all legal requirements are consistently followed for food safety and the sale/ consumption of alcoholic beverages.

         Any other task as deemed necessary.

         Working with our chef and culinary team to create a specialty cocktail menu that pairs with our seasonal menus.

         Create, practice and reinforce high standards of hospitality with all guests.

         Recruiting, interviewing, hiring, and training bar and restaurant staff.

 

Wren's story begins with its name. Meaning "love" in Japanese, it is a nod to the country and culture that plays a significant role in the bar and restaurant's spirit. When referring to the bird, "wren" evokes a friendly, bubbly energy that perfectly captures the establishment's warmth and effervescence. Inspired by the Japanese concept of izakaya, Wren is a space for guests to comfortably gather and connect while sharing good food, drink and companionship. Chef Yo Matsuzaki draws upon locally-grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. To complete the experience, bartenders serve meticulously curated cocktails and locally crafted beer and wine that, for anyone interested, can be expertly paired with the cuisine. From start to finish, whether dropping in for happy hour, lingering over a long, romantic dinner, or topping off an evening at the theater with a nightcap, Wren is a unique destination that offers exceptional dining without pretense and a true gathering place for all.

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