Director of Food and Beverage

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $125,000.00 - $130,000.00

Work Schedule

Flexible

Benefits

Highly competitive wages

Exceptional benefit plan for eligible associates and family members

401K matching program

flexible scheduling

discounts with Crescent managed properties in North America

Job Description

NoMo SoHo is a premier boutique hotel located in the vibrant SoHo neighborhood of Manhattan, New York City. This stylish and modern hospitality establishment offers 264 uniquely designed rooms that combine comfort and sophistication. It stands as the tallest free-standing building in the SoHo district, providing guests with breathtaking panoramic views of the Manhattan skyline. Known for its distinctive design features, NoMo SoHo offers an exceptional range of amenities including a popular restaurant and bar, an exclusive penthouse and terrace on the 26th floor, and creatively designed art-infused meeting spaces. These attributes make NoMo SoHo a prominent player in New York City’s competitive hotel market, attracting a diverse mix of both leisure and business travelers from across the globe. Under new ownership and anticipated renovations in 2027, NoMo SoHo is poised for an exciting new chapter, offering fresh opportunities for growth and innovation within the hospitality industry.

The role of Director of Food and Beverage at NoMo SoHo is a critical leadership position responsible for managing and elevating the hotel’s food and beverage operations. This role calls for a visionary leader capable of directing the daily functions of the department with a focus on quality, service excellence, and profitability. As part of Crescent Hotels & Resorts, a respected hospitality management company dedicated to outstanding guest experiences, this position promises support in professional development and access to unique employee benefits.

The Director of Food and Beverage will oversee various sub-departments including room service, restaurants, banquets, and poolside offerings, ensuring that each area meets high standards and operates efficiently. This position requires close collaboration with sales teams for event planning and the executive chef for seasonal menu innovations. Responsibilities include financial oversight such as cost controls in food, beverage, and labor, staff recruitment and training, and compliance with all relevant food safety and alcohol service laws. The role is designed for an experienced leader with at least three years in food and beverage management, excellent communication skills, and appropriate certifications. Approved candidates will receive competitive compensation in the range of $125,000 to $130,000 annually in NYC, along with comprehensive benefits, flexible scheduling, and opportunities for career advancement.

Job Requirements

3 years leadership experience in a food and beverage role
Food manager certification
Excellent communication skills verbal and written
Knowledge of federal and state food safety and alcohol compliance law

Job Qualifications

3 years leadership experience in a food and beverage role
Food manager certification
Excellent communication skills verbal and written
Knowledge of federal and state food safety and alcohol compliance law

Job Duties

Plan and direct the functions of administration and planning of the front of house food and beverage department to meet the daily needs of the operation
Clearly describe, assign and delegate responsibility and authority for the operation of the various front of house food and beverage sub-departments such as room service, restaurants, banquets, pool, etc.
Oversee banquet operations and work in conjunction with the sales team to develop banquet menus and coordinate special events
Work in conjunction with executive chef to develop and change food and beverage programming seasonally
Develop, implement and monitor schedules for the operation of all front of house food and beverage sub-departments to achieve a profitable result
Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards
Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
Abide by all state, federal and corporate requirements pertaining to serving alcoholic beverages
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service to recommend new operating and marketing policies when necessary
Develop operating tools necessary and incidental to modern management principles such as budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control
Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department
Plan and administer a training and development program within the department to provide well trained associates at all levels
Communicate both verbally and in writing to provide clear direction to staff