Food and Beverage Manager

Food and Beverage ManagerNew York, NY, USAFull-timeJob-Category: Food & BeverageJob Type: PermanentJob Schedule: Full-TimeCompany DescriptionWhy work for Accor?We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.Job DescriptionThe Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness. Compensation: $82,000.00 - $85,000 Annual Salary Plus bonusResponsibilitiesFloor presence during shift, greeting and interacting with guestsPerform daily inspection for readiness according to standardsResponsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineeringMaintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standardsResponsible for maintaining the highest standards of service and ambianceSupervision of tabletop presentation for meal service.Supervise and direct serviceHandle guest complaints in the most diplomatic mannerEnsure food quality and 100% customer satisfactionComplete menu knowledge (breakfast, lunch, dinner, bar and wine pairing)Maintaining inventory of equipment, linen and other suppliesProfit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actionsMonitoring and controlling Micros system in appliance to guest checks and hotel reportsMonitor speed of service and exercise quality control for both food and beverageSchedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goalsIncrease knowledge of the industry trendsMaintain safety by adhering to stated safety policies and handle guest and employee accidentsEnsure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are metRelay any outlet maintenance needs to the Engineering Department by work order programKeep storerooms in a state of readiness, cleanliness and tidinessPromote and maintain good employee relations between service kitchen and dining roomLead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and trainWine list developmentResponsible overall for the delivery of wine serviceProgressive and ongoing staff educationWorking along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu itemWorking on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patronsEthical duty to work with the taste preference and budget parameters of the patronMaintenance of all wine lists and menusQualificationsA college degree is preferredFreestanding restaurant experience necessary or luxury hotel experience a plusStrong food/wine and liquor knowledgeExcellent customer service skillsClear concise written and verbal communication skills in English, second language is an asset Must be proficient in Microsoft Office, namely Word and ExcelMust have excellent organizational, interpersonal and administrative skills and excellent attention to detailAbility to meet deadlines, work under pressure and work independentlyAbility to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflictsAbility to handle multiple tasksStrong leadership skills and the ability to motivate peopleComplete knowledge of P.O.S systemAbility to calculate/analyze dataBasic business math and accounting skillsAttention to detail and strong sense of urgencyThe ability to think ‘out of the box’ and see the big pictureMust possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line