B. F. Saul Company Hospitality Group

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The Pastry Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.   Essential Duties & Responsibilities: - The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. - Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. - Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  - Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. - Complete Opening Duties: - Inspect the cleanliness and working conditions of all tools, equipment and supplies. - Check production schedule and par. - Establish priority items for the day. - Inform the Executive Chef of any supplies that need to be requisitioned. - Prepare all menu items following recipes and yield guides, according to departmental standards. - Inform the Executive Chef of any foreseeable shortages before items run out. - Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period. - Maintain proper storage procedures as specified by Health Department and hotel requirements. - Minimize waste and maintain controls to attain forecasted food cost.
Location
The Hay-Adams
City
Washington
State
DC
Job Function
Food & Beverage
Type
Union/Part Time
Position Overview: This position is responsible for planning, organizing and coordinating functions and guest rooms for assigned group accounts, in accordance with hotel policies and quality standards, to ensure customer satisfaction, maximize profitability and generate return business. Essential Duties & Responsibilities   -  To understand and respond to all guest needs and requests in a timely and professional manner. -  Act as liaison between hotel and meeting planner to ensure a successful event. This includes obtaining rooming lists, establishing billing, overseeing group room blocks, welcoming VIP’s, overseeing amenity requests, handling on site event logistics, coordinating outside vendors, and enforcing the contract. -  Write resumes for each group giving the hotel’s departments an overview and schedule of the conference and its objective, details of the meeting agenda, AV requirements, VIP’s, billing arrangements and amenity requests. -  Plan group’s food and beverage events, including assistance with menu and wine selection, decorations, entertainment and audio visual. -  Create and execute accurate banquet event orders that include detailed information on the agenda, menu items, room set up, and billing arrangements. -  Meet the client upon arrival and conduct pre conference review, including the introduction of Department Heads, overview of events, and guest arrival details. -  Communicate last minute changes in group functions to hotel staff, and ensure accurate and satisfactory follow up. -  Conduct post conference review with clients including the presentation of banquet checks when applicable. -  Review all bills that are sent to the client, ensuring they are accurate and timely in order to maximize return business. Compile any cancellation/attrition charges for the group. Send thank you notes and meeting critiques with every bill, and ensure any feedback is communicated and responded to according to hotel guidelines. -  Attend daily, weekly and monthly meetings as directed. -  Work with the Director of Catering to generate an accurate monthly forecast of group food and beverage revenue associated with all group events. Ensure monthly goals are attained to maximize revenue. -  Manage and maintain Delphi.fcd client information and reports accurately. -  Maintain the professional standards of the hotel as set forth by The Hay Adams Management Co. and participate in special projects as required. -  Perform other functions as required and directed.
Location
The Hay-Adams
City
Washington
State
DC
Job Function
Catering Sales
Type
Full Time
Oversees and directs all aspects of the Lafayette kitchen, Private Dining and Off the record operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef.   Essential Duties & Responsibilities: - The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. - Supervises all phases of food production for the a la carte outlets and when necessary banquets and private dining. - Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  - Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. - Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. - Opening shift-Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (like reach and walk ins), secure keys according to procedures. - Prepare all menu items following recipes and yield guides, according to departmental standards. - Inform Chef of any foreseeable shortages before items run out. - Inform the Food & Beverage service staff of 86’d items and available menu specials. - Maintain proper storage procedures as specified by Health Department and hotel requirements. - Minimize waste and maintain controls to attain forecasted food cost.
Location
The Hay-Adams
City
Washington
State
DC
Job Function
Food & Beverage
Type
Full Time