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Hotel
Cuisine
American
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Summary
Food & Beverage Manager - PUBLIC Kitchen, Jean-Georges Restaurant
Salary To be discussed
Schedule Full Time
Experience Minimum 3 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Food & Beverage Manager - PUBLIC Kitchen, Jean-Georges Restaurant


Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Food and Beverage Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Ensure appropriate and effective focus on PUBLIC core objectives and budgets on a day to day basis, while contributing to the strategic development of the hotel.
• Set the standard for service expectations by addressing the guest's experience from start to finish, and personally intervenes to correct below standard service issues and positively coaches and counsels team members to achieve the highest quality of service in all areas of the restaurant.
• Responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Conduct daily line checks, manage exposition, and correct any food or beverage problems before reaching the guest.
• Move throughout facility and kitchen areas to visually monitor and act to ensure service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Solicit customer feedback to understand customer needs and the needs of the local community.
• Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Monitor and manage restaurant staffing levels.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the venue.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Actively manage partners and team members by regularly conducting performance assessments, providing fearless feedback and setting challenging goals to improve performance.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of three years’ food and beverage service background with at least one year of restaurant management required
• Restaurant management experience in an upscale hotel setting preferred
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time.
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Food and Beverage Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Ensure appropriate and effective focus on PUBLIC core objectives and budgets on a day to day basis, while contributing to the strategic development of the hotel.
• Set the standard for service expectations by addressing the guest's experience from start to finish, and personally intervenes to correct below standard service issues and positively coaches and counsels team members to achieve the highest quality of service in all areas of the restaurant.
• Responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Conduct daily line checks, manage exposition, and correct any food or beverage problems before reaching the guest.
• Move throughout facility and kitchen areas to visually monitor and act to ensure service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Solicit customer feedback to understand customer needs and the needs of the local community.
• Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Monitor and manage restaurant staffing levels.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the venue.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Actively manage partners and team members by regularly conducting performance assessments, providing fearless feedback and setting challenging goals to improve performance.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of three years’ food and beverage service background with at least one year of restaurant management required
• Restaurant management experience in an upscale hotel setting preferred
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time.
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

EEO M/F/M/V/D

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 3 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
Fine Dining Experience
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA