Accessibility
Food & Beverage Manager
Summary
Food & Beverage Manager
| Salary | To be discussed |
| Schedule | Full Time, Seasonal |
| Experience | Minimum 2 years of experience |
| Location | 60 Furman St, Brooklyn, NY 11201, USA |
| Category | Hotel |
| Cuisine | American |
Food & Beverage Manager
Description
POSITION OVERVIEW
Supervises daily food & beverage operations and assists with menu planning, maintains sanitation standards and assists team members on the floor during peak meal periods. Strives to continually improve guest and employee engagement and maximize financial performance. Areas of responsibility may include the Restaurant, Bar, Café and In-Room Dining.
PRINCIPLE DUTIES AND RESPONSIBILITIES
• Supervises and manages team members. Manages all day-to-day operations and understands team member positions well enough to perform duties in team members’ absence. Ensures and maintains the productivity level of team members and ensure quality and that standards meet the expectations of guests on a daily basis.
• Develop specific goals and plans to prioritize, organize and accomplish your work. Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Maintains service and sanitation standards in food and beverage outlets.
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Observe team member service behaviors and provide ongoing feedback.
• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensure compliance with all applicable laws and regulations and with food handling and sanitation standards. Ensure staff understands applicable local, state and Federal laws and requirements.
• Monitor alcohol beverage service in compliance with local laws and ensure staff understands and adheres to all laws and policies related to alcohol sales and consumption.
• Solicit team member feedback, utilize an “open door” policy and review employee engagement results to identify and address team member problems or concerns.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Oversees the financial aspects of the outlet including purchasing and payment of invoices.
• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
• Provide services that are above and beyond for guest satisfaction and retention. Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve service performance.
• Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback and individual coaching when needed.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure. (e.g. greeting from host/ess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return).
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food & beverage, service levels and overall satisfaction.
• Respond to and handle guest problems and complaints.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business.
• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.
• Recruit and select talented team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
• Build and maintain an organizational culture that maximizes guest and employee engagement and attracts top talent. Encourage and build mutual trust, respect and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors.
REPORTING RELATIONSHIPS
Reports to the food & beverage department heads in area of responsibility and the Director of Food & Beverage. Has oversight for team members in area of responsibility which may include Restaurant, Bar, Café and In-Room Dining.
QUALIFICATIONS & SKILLS
REQUIRED
• A high school degree or GED; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed knowledge of Food & Beverage operations; demonstrated strong leadership skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Food & Beverage financial aspects
• Technically savvy and familiar with Food & Beverage operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
Supervises daily food & beverage operations and assists with menu planning, maintains sanitation standards and assists team members on the floor during peak meal periods. Strives to continually improve guest and employee engagement and maximize financial performance. Areas of responsibility may include the Restaurant, Bar, Café and In-Room Dining.
PRINCIPLE DUTIES AND RESPONSIBILITIES
• Supervises and manages team members. Manages all day-to-day operations and understands team member positions well enough to perform duties in team members’ absence. Ensures and maintains the productivity level of team members and ensure quality and that standards meet the expectations of guests on a daily basis.
• Develop specific goals and plans to prioritize, organize and accomplish your work. Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Maintains service and sanitation standards in food and beverage outlets.
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Observe team member service behaviors and provide ongoing feedback.
• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensure compliance with all applicable laws and regulations and with food handling and sanitation standards. Ensure staff understands applicable local, state and Federal laws and requirements.
• Monitor alcohol beverage service in compliance with local laws and ensure staff understands and adheres to all laws and policies related to alcohol sales and consumption.
• Solicit team member feedback, utilize an “open door” policy and review employee engagement results to identify and address team member problems or concerns.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Oversees the financial aspects of the outlet including purchasing and payment of invoices.
• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
• Provide services that are above and beyond for guest satisfaction and retention. Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve service performance.
• Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback and individual coaching when needed.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure. (e.g. greeting from host/ess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return).
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food & beverage, service levels and overall satisfaction.
• Respond to and handle guest problems and complaints.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business.
• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.
• Recruit and select talented team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
• Build and maintain an organizational culture that maximizes guest and employee engagement and attracts top talent. Encourage and build mutual trust, respect and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors.
REPORTING RELATIONSHIPS
Reports to the food & beverage department heads in area of responsibility and the Director of Food & Beverage. Has oversight for team members in area of responsibility which may include Restaurant, Bar, Café and In-Room Dining.
QUALIFICATIONS & SKILLS
REQUIRED
• A high school degree or GED; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed knowledge of Food & Beverage operations; demonstrated strong leadership skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Food & Beverage financial aspects
• Technically savvy and familiar with Food & Beverage operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
POSITION OVERVIEW
Supervises daily food & beverage operations and assists with menu planning, maintains sanitation standards and assists team members on the floor during peak meal periods. Strives to continually improve guest and employee engagement and maximize financial performance. Areas of responsibility may include the Restaurant, Bar, Café and In-Room Dining.
PRINCIPLE DUTIES AND RESPONSIBILITIES
• Supervises and manages team members. Manages all day-to-day operations and understands team member positions well enough to perform duties in team members’ absence. Ensures and maintains the productivity level of team members and ensure quality and that standards meet the expectations of guests on a daily basis.
• Develop specific goals and plans to prioritize, organize and accomplish your work. Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Maintains service and sanitation standards in food and beverage outlets.
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Observe team member service behaviors and provide ongoing feedback.
• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensure compliance with all applicable laws and regulations and with food handling and sanitation standards. Ensure staff understands applicable local, state and Federal laws and requirements.
• Monitor alcohol beverage service in compliance with local laws and ensure staff understands and adheres to all laws and policies related to alcohol sales and consumption.
• Solicit team member feedback, utilize an “open door” policy and review employee engagement results to identify and address team member problems or concerns.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Oversees the financial aspects of the outlet including purchasing and payment of invoices.
• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
• Provide services that are above and beyond for guest satisfaction and retention. Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve service performance.
• Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback and individual coaching when needed.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure. (e.g. greeting from host/ess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return).
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food & beverage, service levels and overall satisfaction.
• Respond to and handle guest problems and complaints.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business.
• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.
• Recruit and select talented team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
• Build and maintain an organizational culture that maximizes guest and employee engagement and attracts top talent. Encourage and build mutual trust, respect and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors.
REPORTING RELATIONSHIPS
Reports to the food & beverage department heads in area of responsibility and the Director of Food & Beverage. Has oversight for team members in area of responsibility which may include Restaurant, Bar, Café and In-Room Dining.
QUALIFICATIONS & SKILLS
REQUIRED
• A high school degree or GED; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed knowledge of Food & Beverage operations; demonstrated strong leadership skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Food & Beverage financial aspects
• Technically savvy and familiar with Food & Beverage operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
Supervises daily food & beverage operations and assists with menu planning, maintains sanitation standards and assists team members on the floor during peak meal periods. Strives to continually improve guest and employee engagement and maximize financial performance. Areas of responsibility may include the Restaurant, Bar, Café and In-Room Dining.
PRINCIPLE DUTIES AND RESPONSIBILITIES
• Supervises and manages team members. Manages all day-to-day operations and understands team member positions well enough to perform duties in team members’ absence. Ensures and maintains the productivity level of team members and ensure quality and that standards meet the expectations of guests on a daily basis.
• Develop specific goals and plans to prioritize, organize and accomplish your work. Provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Maintains service and sanitation standards in food and beverage outlets.
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Observe team member service behaviors and provide ongoing feedback.
• Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensure compliance with all applicable laws and regulations and with food handling and sanitation standards. Ensure staff understands applicable local, state and Federal laws and requirements.
• Monitor alcohol beverage service in compliance with local laws and ensure staff understands and adheres to all laws and policies related to alcohol sales and consumption.
• Solicit team member feedback, utilize an “open door” policy and review employee engagement results to identify and address team member problems or concerns.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
• Oversees the financial aspects of the outlet including purchasing and payment of invoices.
• Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.
• Provide services that are above and beyond for guest satisfaction and retention. Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve service performance.
• Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback and individual coaching when needed.
• Manage service delivery in outlets to ensure excellent service from point of entry to departure. (e.g. greeting from host/ess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return).
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food & beverage, service levels and overall satisfaction.
• Respond to and handle guest problems and complaints.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business.
• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.
• Recruit and select talented team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands.
• Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience.
• Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.
• Build and maintain an organizational culture that maximizes guest and employee engagement and attracts top talent. Encourage and build mutual trust, respect and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors.
REPORTING RELATIONSHIPS
Reports to the food & beverage department heads in area of responsibility and the Director of Food & Beverage. Has oversight for team members in area of responsibility which may include Restaurant, Bar, Café and In-Room Dining.
QUALIFICATIONS & SKILLS
REQUIRED
• A high school degree or GED; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed knowledge of Food & Beverage operations; demonstrated strong leadership skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Food & Beverage financial aspects
• Technically savvy and familiar with Food & Beverage operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
Details
| Salary | To be discussed |
| Schedule | Full Time, Seasonal |
| Experience | Minimum 2 years of experience |
| Location | 60 Furman St, Brooklyn, NY 11201, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Inventory Management
Point of Sale
Basic Knowledge of Wines
Basic Beers/Spirits Knowledge
Casual Dining Experience
Fine Dining Experience
New York Restaurant experience
POS Systems
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
By applying you confirm you have these skills.
1 Hotel Brooklyn Bridge
American
| Salary | To be discussed |
| Schedule | Full Time, Seasonal |
| Experience | Minimum 2 years of experience |
Share with Friends
60 Furman St, Brooklyn, NY 11201, USA