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    Food and Beverage Manager - New York, United States - HYATT Hotels

    HYATT Hotels
    HYATT Hotels New York, United States

    1 week ago

    Default job background
    Description
    Summary:
    JOB SCOPE:

    Responsible for the overall operation of all Food & Beverage outlets with Banquet coverage as needed.

    JOB FUNCTIONS:
    • Manages all Food & Beverage Outlets and Banquet as directed.
    • Monitors performance of outlets, as well as department staffing schedules.
    • Greets guests and has floor presence as needed.
    • Performs spot checks and enforces for the service staff presentation and appearance standards.
    • Fosters an atmosphere where guests need, and satisfaction take top priority.
    • Responsible for professional knowledge of product (up selling).
    • Tests staff to insure consistent guest service.
    • Performs other functions as required by the Director of Restaurants, Bars and Events, and/or Hotel and guest needs.
    Staffing
    • On a day-to-day basis, monitors the service performance of the staff.
    • Corrects any violation of standards through progressive discipline.
    • Develops and updates all operating manuals.
    • Interviews, hires, trains, counsels and disciplines staff.
    • Holds monthly departmental staff communications meetings.
    • Takes minutes, composes and submits a report.
    • Participates in hotel resume meetings, departmental head meetings, food and beverage meetings, and other meetings as necessary.
    • Fosters a professional teamwork mentality among the staff and enforces a professional demeanor at all times with guests.
    • Supports implements and reinforces hotel standards in food and beverage service and product presentation.
    • Prepares weekly staff schedule and payroll.
    • Adheres to the scheduling needs of the hotel, accordance with current Contract.
    Dining Related Tasks
    • Monitors menu items consumption for all food & beverage.
    • Collaborates with culinary team to develop and recommends changes.
    • Monitors productivity guidelines for all departments in the Food & Beverage division.
    • Reviews daily revenue report, and is responsible for accuracy.
    • Prepares monthly and weekly abstract of product of sales; analyzes results and makes recommendations accordingly.
    • Responsible for physical presentation of all Food & Beverage FOH areas.
    Qualifications:
    QUALIFICATIONS:

    ESSENTIAL:
    • Experienced in Restaurant service and/or Food & Beverage operations and held a supervisory position for a minimum of 2 years.
    • Fluent in English (verbal, read, and write).
    • Be a pro at working under pressure, meeting deadlines, using good judgment and maintaining confidentiality.
    DESIRABLE:
    • Previous NYC Hotel Union experience
    • Multilingual
    • College degree in Hotel/Restaurant Management
    • Knowledge of MICROS (or other POS system), and/or other Hotel Management Systems, Online Reservation systems e.g. Resy, Open Table
    Service Orientation (Measuring concerns for guest or customer satisfactions.)
    • Maintain service flow and guest interaction.
    • Clear communicator.
    Problem Solving (Measuring abilities to think strategically, to create solutions to complex situations.)
    • Strong organizational skills
    • Ability to analyze data, current trends, and practices.
    Leadership (Measuring big picture orientation, vision and goal setting.)
    • Demonstrated initiative, attention to detail and follow through.
    Group Process & Team Building (Measuring needs for collaboration, affiliation, and teamwork.)
    • Demonstrated ability to motivate and coach all levels of employees.
    Sensitivity to Diversity (Measuring sensitivities to individual cultural and ethnic differences.)

    •Sensitivity, empathy and responsiveness to employee needs and concerns

    Ethical Awareness (Measuring concerns of fairness, equity, integrity, and ethics.)

    •Demonstrated ability to use good judgment.

    Self-Efficacy
    • Knowledge of competitive set and innovative approaches to dining experience.
    • Experience in kitchen expediting.
    DESIRABLE:
    • Self-Efficiency
    • Knowledge of American and International cuisine.
    • Basic or higher wine, spirit and cocktail knowledge.
    Salary Range: $70, ,000 Annually.
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