Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Canopy by Hilton is a vibrant, rapidly growing brand known for its dedicated culture that centers around genuine hospitality and local connections. The hotel chain embraces the philosophy of 'Positively Yours,' which is more than a slogan—it's an ethos that defines how team members interact with each other, guests, partners, and community members. This spirited approach is embodied in the Positive Stay Promise, which ensures that guests experience personalized and memorable stays. Canopy by Hilton Jersey City Arts District is a shining example of this energetic and guest-centric brand, integrating local arts and culture into its services and atmosphere to deliver a unique hospitality experience. The hotel is situated in the dynamic Jersey City Arts District, a vibrant area known for its creativity, making the hotel a preferred destination for both leisure and business travelers seeking style, comfort, and a connection to the local scene.
The role of the Assistant Food & Beverage Manager, also referred to as the Lead Food and Drink Enthusiast, at Canopy by Hilton Jersey City Arts District is a pivotal position focused on delivering superior dining and beverage experiences to the hotel's guests. This is a full-time position with a commitment to maintaining high standards of service quality and operational excellence. Reporting directly to the Director of Food and Beverage, the assistant manager will take responsibility for coordinating all phases of bar and bistro operations and managing group meetings and banquet events held within the hotel.
This role requires a hands-on leader who can ensure that the hotel's food and beverage department meets budgeted sales and profitability goals while delivering an outstanding guest experience. The Assistant Food & Beverage Manager will work collaboratively across departments, particularly with sales and culinary teams, to develop menus, pricing strategies, and promotional activities that align with market trends and guest preferences. A significant part of the role involves detailed operational oversight including managing budgets, inventory control, payroll, staff scheduling, and compliance with hotel policies and procedures.
This position demands strong leadership skills for staff development, ensuring all team members possess the required certifications, maintain professional conduct, and provide top-notch service. The candidate must also be adept at customer engagement, resolving issues proactively, and fostering repeat business through excellent service and personalized interactions. The role also involves participating in manager on duty shifts and emergency readiness, requiring responsiveness and a thorough knowledge of safety and fire procedures.
In summary, the Assistant Food & Beverage Manager role is designed for an experienced professional passionate about hospitality, with proven success in managing food and beverage operations in a hotel or similar environment. The opportunity offers a dynamic work environment where creativity, precision, and a positive attitude combine to enhance guest experiences and drive business success within Canopy by Hilton’s culturally rich setting in Jersey City.
The role of the Assistant Food & Beverage Manager, also referred to as the Lead Food and Drink Enthusiast, at Canopy by Hilton Jersey City Arts District is a pivotal position focused on delivering superior dining and beverage experiences to the hotel's guests. This is a full-time position with a commitment to maintaining high standards of service quality and operational excellence. Reporting directly to the Director of Food and Beverage, the assistant manager will take responsibility for coordinating all phases of bar and bistro operations and managing group meetings and banquet events held within the hotel.
This role requires a hands-on leader who can ensure that the hotel's food and beverage department meets budgeted sales and profitability goals while delivering an outstanding guest experience. The Assistant Food & Beverage Manager will work collaboratively across departments, particularly with sales and culinary teams, to develop menus, pricing strategies, and promotional activities that align with market trends and guest preferences. A significant part of the role involves detailed operational oversight including managing budgets, inventory control, payroll, staff scheduling, and compliance with hotel policies and procedures.
This position demands strong leadership skills for staff development, ensuring all team members possess the required certifications, maintain professional conduct, and provide top-notch service. The candidate must also be adept at customer engagement, resolving issues proactively, and fostering repeat business through excellent service and personalized interactions. The role also involves participating in manager on duty shifts and emergency readiness, requiring responsiveness and a thorough knowledge of safety and fire procedures.
In summary, the Assistant Food & Beverage Manager role is designed for an experienced professional passionate about hospitality, with proven success in managing food and beverage operations in a hotel or similar environment. The opportunity offers a dynamic work environment where creativity, precision, and a positive attitude combine to enhance guest experiences and drive business success within Canopy by Hilton’s culturally rich setting in Jersey City.
Job Requirements
- education postgraduate or degree or three years diploma in hotel management or equivalent
- minimum 4 years experience in restaurant management or similar role
- proven track record in food and beverage operations
- excellent interpersonal and communication skills
- ability to handle customer complaints efficiently
- strong organizational and multitasking skills
- knowledge of budgeting and financial management
- ability to supervise and train staff
- availability to work flexible hours including weekends and holidays
- knowledge of fire and safety procedures
- proficiency in inventory and payroll software
Job Qualifications
- postgraduate or degree or three years diploma in hotel management or equivalent
- previous experience in similar job role or minimum 4 years experience as restaurant manager
- proven track records
- strong leadership and team management skills
- excellent communication and interpersonal skills
- knowledge of food and beverage operations and control procedures
- ability to analyze budgets and sales data
- customer service orientation
- ability to work flexible hours including nights and weekends
- competency with inventory and payroll software
- familiarity with safety and fire procedures
Job Duties
- achievement of budgeted food sales, beverage sales, labor costs and profitability
- completion of customer follow-up calls on a timely basis
- timely analysis of food and beverage prices in relation to competition
- participation and input towards food and beverage marketing activities
- entertainment of potential and existing customers
- preparation of sales promotions and mailings
- competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
- telemarketing to previous clients to inquire about possible future bookings
- development and maintenance of all department control procedures
- handle all food and beverage inquiries and ensure timely follow up on the same business day
- co-ordinate with all large groups meeting and banquet planners their specific group requirements with the services and facilities offered
- confirm all details relative to group functions with meeting and banquet planners
- supervision of daily paper flow
- maintenance of hotel credit policies
- evaluation forms must accompany all invoices
- completion of monthly forecast
- attendance and participation at weekly food and beverage meeting and department head collaboration meeting
- instrumental in menu planning and pricing
- development and maintenance of department manual
- supervision of weekly payroll input
- be always available to hotel staff in case of emergency
- must have a complete knowledge of fire procedures
- perform all other duties as directed by chief enthusiast/general manager
- participation in manager on duty shifts as required
- assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared
- assure the maintenance of bar control policies
- assure completion of requisitions where deemed necessary
- assure the completion of weekly schedule and shift duties while maintaining budgeted labor cost and assuring adequate and consistent service levels
- completion of monthly inventory
- assure timely completion of function bills
- assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for food and beverage and vending if applicable
- purchasing of purchase requirements of small wares, linens requirements etc.
- directly responsible for larger groups, overseeing medium and smaller groups
- consistent check of bar and bistro operations, banquet food and beverage quality, banquet services and pallet presentation
- ensuring that services meet customer specifications
- quality of meeting room set-up
- liaise with sales department to ensure all client needs and requirements are met
- work with the chef and sales department to ensure all arrangements and details are dealt with
- establish a rapport with groups to ensure guest satisfaction and repeat business
- minimize the number of customer complaints
- ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time
- staff professional attitude and proper meeting company appearance and uniform standards
- teamwork relations with co-workers and management
- quality of food and beverage services and department phone handling
- meeting with conveners and confirming proper set-up of function room at time of function while on duty
- responsible for staff training and development
- ensure all staff has smart serve certification
- personnel selection
- proper hiring procedures followed
- proper termination procedures must be followed
- department meeting conducted monthly with timely notification to chief enthusiast/general manager and lead people manager/human resources manager
- aim for high employee retention
- support personal development and growth
- discipline personnel when required
- responsible for overseeing all scheduling within the department
- participation towards overall hotel maintenance and cleanliness
- achieving service that exceeds expectations
- overall maintenance of the operation at a level in keeping with the standards prescribed
- minimize the number of workmen's compensation claims
- report any deficiencies in equipment and facilities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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