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. 

Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center - Hotel Zena welcomes those who have passion for being part of a bold new story.

The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet 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.

• Provide strategic oversight and full operational leadership for all Food & Beverage outlets, ensuring alignment with Hotel Zena’s brand positioning and guest experience standards.
• Lead, develop, and hold accountable outlet leadership teams, fostering a high-performance culture focused on service excellence, innovation, and colleague engagement.
• Drive financial performance by managing revenue, labor, cost controls, and profitability, with clear ownership of budgeting, forecasting, and wage progress.
• Act as a key business partner to Executive Leadership, contributing to overall hotel strategy, revenue optimization, and operational planning.
• Ensure elevated guest experience standards by proactively addressing service gaps, resolving escalated concerns, and implementing continuous improvement initiatives.
• Oversee compliance with all regulatory requirements, including health, safety, sanitation, and liquor laws, ensuring zero-risk operational standards.
• Establish, enforce, and continuously refine SOPs and service standards across all outlets to maintain consistency and operational excellence.
• Lead menu development and concept execution in collaboration with Culinary leadership, ensuring innovation, market relevance, and profitability.
• Analyze operational and financial data (revenue trends, labor efficiency, guest feedback) to inform strategic decisions and drive performance improvements.
• Maintain strong cross-functional collaboration with Rooms, Sales & Marketing, and Finance to ensure seamless guest experiences and maximize total hotel revenue.
• Oversee workforce planning, talent acquisition, succession planning, and leadership development within the F&B division.
• Champion training initiatives and leadership development programs (e.g., CARE, One-to-One), ensuring capability building at all levels.
• Drive execution of brand initiatives, activations, and promotions, ensuring alignment with Hotel Zena’s identity and guest engagement strategy.
• Maintain a visible leadership presence across all outlets, particularly during peak periods, reinforcing standards and supporting operational teams.
• Ensure accurate, timely, and audit-ready reporting across all operational and financial metrics.
• Lead performance management processes, including coaching, counseling, and disciplinary actions, in alignment with company policy and HR standards.
• Promote a culture of accountability, innovation, and service excellence that reflects the ethos of Hotel Zena.
• Ensure overall guest satisfaction, reputation management, and continuous improvement in service delivery metrics.

• Demonstrated executive-level communication skills, with the ability to influence, present, and engage effectively with ownership, executive leadership, colleagues, and guests.
• Proven leadership capability in managing multi-outlet Food & Beverage operations within a luxury or lifestyle hospitality environment.
• Strong financial acumen with the ability to interpret P&L statements, manage budgets, control labor costs, and drive revenue growth.
• Advanced problem-solving and decision-making skills, with the ability to analyze complex operational and financial data and translate insights into actionable strategies.
• Ability to lead through influence and accountability, fostering a high-performance culture focused on service excellence, innovation, and results.
• Demonstrated experience in workforce planning, talent development, coaching, and succession planning within F&B operations.
• Strong understanding of compliance requirements, including health, safety, sanitation, and liquor regulations, with a track record of maintaining audit-ready operations.
• Ability to manage multiple priorities in a fast-paced environment while maintaining a strategic focus and operational discipline.
• High level of emotional intelligence, professionalism, and executive presence in all interactions.
• Experience driving guest satisfaction initiatives and service recovery at an elevated level.
• Proficiency in leveraging data, reporting tools, and operational systems to drive efficiency and performance.
• Ability to collaborate cross-functionally with Rooms, Sales & Marketing, Finance, and Culinary leadership to achieve overall hotel objectives.
• Flexible availability to support business needs, including evenings, weekends, and holidays, with a leadership presence during key operational periods.
• Commitment to upholding brand standards, company values, and a culture of accountability and excellence.