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Assistant Food and Beverage Director- Thompson Hotel
Brand: Thompson Hotel
Req#: 505122
Updated: 10/22/2019
Location: Thompson Hotel (215 Tingey St SE, DC)
Category: Operations
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Job Description


Make a meaningful impact as an Assistant Food and Beverage Director at the Thompson Hotel in Washington, D.C.!

 

Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Manhatta and Porchlight to name a few!


An integral member of the USHG leadership in Washington DC, this position must lead, inspire and embody our Family Values and our philosophy of Enlightened Hospitality in all interactions with our people, guests, vendors and the community.

 

As a valued member of our team, you will have access to the following benefits:

  • Full Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Paid Parental Leave
  • Dining credit and discounts throughout the USHG family of restaurants
  • Participation in annual bonus plan and long-term incentive plan
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

Key Responsibilities

  • Cultivate a thriving culture of authentic Enlightened Hospitality for all stakeholders that support our business objectives and growth
  • Ensures that all culinary operations at Thompson Hotel exudes operational excellence
  • Serves as a voice of USHG to the community, neighborhood associations, vendors and the hotel – always sharing a passion for Enlightened Hospitality both internally and externally
  • Leads the culinary and larger leadership teams with a clear message, sound judgement, patient persistence and generous feedback

What You Bring to the Table

  • Commitment to embodying our Family Values of:
    • Integrity- Doing the right things always- using sound judgment- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t- and creating opportunities others wish they’d thought of first
  • 10+ years of running a successful business in the hospitality industry
  • Proficient knowledge of systems and processes in food cost management
  • Strong financial acumen
  • Ability to lead and empower a team
  • Ability to demonstrate discretion and leadership in complex employee relations matters
  • Bachelor’s Degree and/or Master degree
  • Demonstrated experience collaborating and communicating across all levels of an organization
  • English fluency and Spanish preferred
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