Assistant Food and Beverage Manager

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $83,000.00 - $87,000.00

Work Schedule

Flexible

Job Description

Four Seasons is an esteemed global luxury hospitality company powered by passionate individuals committed to excellence, growth, and respectful collaboration. Centered on a culture that values each team member as much as our guests, Four Seasons operates world-class hotels and resorts that strive to create unforgettable experiences. With a commitment to genuine care and an exceptional employee experience, Four Seasons ensures that their staff are equipped and inspired to provide unparalleled service that aligns with the brand’s luxury promise. This collective effort drives the company’s mission to enrich the lives of employees, guests, and surrounding communities by connecting people meaningfully through outstanding hospitality and lasting impressions.

Located in the heart of Lower Manhattan, Four Seasons Hotel New York Downtown exemplifies modern urban elegance nestled in the culturally rich TriBeCa district. This architectural icon stands as a symbol of New York’s luxury lifestyle, blending art and architecture with a vibrant neighborhood’s authentic charm. The hotel boasts exquisite amenities such as an internationally inspired spa with a heated indoor pool and gourmet dining at CUT by the acclaimed chef Wolfgang Puck. Recognized as a Forbes 5 Star and AAA 5 Diamond property, Four Seasons New York Downtown is dedicated to inspiring meaningful connections, curating exceptional experiences, and delivering passionate, kind, and excellent service.

The Assistant Food and Beverage Manager role at Four Seasons Hotel New York Downtown is crucial in upholding the hotel's prestigious reputation. This full-time position offers a salary range of $83,000 to $87,000 USD and requires a leader who embodies the company’s core values: innovation, client obsession, passion, accountability, care, and integrity. As Assistant Food and Beverage Manager, you will oversee operations within the Room Service and Banquet Departments. Your responsibilities will include strategic planning, staff leadership, guest service excellence, quality assurance, and cost control. Collaborating closely with various stakeholders such as the Hotel Manager, Director of Catering, and executive culinary teams, you will help design appealing menus and amenities while ensuring operational efficiency.

Your leadership will inspire and motivate a diverse team, championing inclusion and mutual respect within a dynamic workplace. The role demands an individual who is organized, proactive, capable of managing labor and operating costs, and who fosters strong connections with guests by delivering personalized service. This is a position where your ability to manage operational details and maintain the highest standards of luxury service directly impacts the guest experience and the successful operation of the hotel’s food and beverage outlets.

Joining Four Seasons means becoming part of a cohesive global team, with opportunities for career growth, access to comprehensive benefits, and the pride of contributing to one of the world’s most prestigious hospitality brands. The company supports diversity and inclusion, encouraging applications from minorities, women, veterans, and individuals with disabilities. If you are passionate, driven, and eager to contribute to an exceptional luxury hotel environment, Four Seasons Hotel New York Downtown offers a rewarding and inspiring career path.

Job Requirements

High school education or equivalent experience
college degree preferably specializing in hotel or restaurant management or equivalent experience
knowledge of food and beverage service and cost control
experience in labor control, maintenance, merchandising, and accounting
ability to schedule staff and complete payroll records in accordance with budget guidelines
ability to operate computer equipment and food and beverage computer systems
working technical knowledge of general building maintenance
knowledge of luxury resort standards preferred
Local 6 Union experience preferred
ability to read, speak, and write English

Job Qualifications

High school education or equivalent experience
college degree preferably in hotel or restaurant management or equivalent experience
working technical knowledge of general building maintenance
knowledge of food and beverage service, cost control, labor control, maintenance, merchandising, and accounting
proven record of scheduling staff and completing payroll records in budget guidelines
ability to operate computer equipment and food and beverage computer systems
knowledge of luxury resort standards preferred
Local 6 Union experience preferred
ability to read, speak, and write English

Job Duties

Select, train, evaluate, lead, motivate, coach, and discipline employees in the Room Service and Banquet Department
be visible in the operation, provide recognition, promote good public relations, and handle complaints or special requests
describe and ensure quality of food items, ingredients, and preparation methods, and provide knowledge of wine and spirits
work closely with Hotel Manager, Director of Catering, Executive Chef, and Sous Chefs to design menu and amenities
control labor and operating expenses through scheduling, budgeting, purchasing, inventory and cash control
observe physical condition of facilities and equipment and recommend improvements
coordinate set-up requirements for hotel and off-site functions with group contacts and Catering Managers
process payroll and gratuity reports as required
prepare banquet checks for collection
comply with Four Seasons’ work rules and standards of conduct