Director of Food & Beverage

Bayonne, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $175,000.00 - $195,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Retirement

Paid holidays

Professional growth opportunities

Job Description

The Carlyle, A Rosewood Hotel, established in 1930, is a distinguished luxury hotel located in New York City that epitomizes charm and elegance. Renowned for its exceptional service and timeless sophistication, The Carlyle has served as a sanctuary and "home away from home" for world leaders, celebrities, and discerning travelers for generations. This iconic hotel is celebrated for its remarkable privacy, luxury accommodations, and award-winning customer service. It has earned accolades and recognition from leading publications, travel magazines, and consumer organizations globally for its outstanding hospitality. As a luxury hospitality institution, The Carlyle provides an environment where tradition meets impeccable service standards, making it one of the most sought-after destinations in New York City.

The Carlyle is currently seeking a Director of Food and Beverage to oversee and lead the Food & Beverage Division with the highest professional standards in line with established operating procedures. This full-time permanent role is vital for ensuring compliance with hotel and company policies related to the Food & Beverage Division and all its sub-departments. The Director will have comprehensive responsibility for all food and beverage operations including the Cafe Carlyle, Carlyle Restaurant, Bemelmans Bar, The Gallery, In-Room Dining, Banquets, Stewarding, Culinary, and any other food and beverage-related events. This position requires both strategic vision and hands-on operational leadership, reporting directly to the Hotel Manager to aid in implementing hotel goals and strategies.

As an Executive Committee member, the Director of Food and Beverage plays a key role in developing and executing division-wide strategies that consistently deliver high-quality products and services. This role ensures the needs and expectations of both external guests and internal property guests are exceeded, while also providing a strong return on investment to property owners and Rosewood Hotels and Resorts. The ideal candidate will possess strong leadership skills to staff, enforce policies, establish divisional standards that maintain the hotel's coveted five-star status, and foster ongoing communication within the division. This position requires experience in managing luxury or ultra-luxury properties and a thorough understanding of hotel operations and relevant technology systems. The annual salary range for this role is competitive, between $175,000 to $195,000 based on experience.

Job Requirements

physical ability to exert effort in transporting 35 pounds and perform various physical movements
ability to reach, remain stationary, and communicate effectively with guests and coworkers
experience in luxury or ultra luxury hotel food and beverage management
strong leadership and communication skills
ability to handle stressful and emergency situations calmly
proficiency with hotel management systems
willingness to serve as manager on duty
commitment to upholding the hotel’s five star standards

Job Qualifications

minimum five years’ experience in a similar capacity for a luxury or ultra luxury property
four year college degree or equivalent work experience
prior heavy exposure to union property
knowledge of overall hotel operations, general business systems, and relevant hotel programs (opera, adp, micros, birchstreet, hotsos)
strong command of both spoken and written english, fluency in other languages preferred
excellent interpersonal skills and positive demeanor
ability to train, motivate, evaluate, mentor and direct employees and managers
exceptional oral communication skills
ability to maintain confidentiality
ability to focus and maintain attention during interruptions
ability to work and complete assignments on time
ability to participate and lead departmental and hotel wide meetings

Job Duties

lead all aspects of the food and beverage division to the highest professional standards
ensure compliance with hotel and company policies connected to the food and beverage division
oversee operations of cafe carlyle, carlyle restaurant, bemelmans bar, the gallery, in room dining, banquets, stewarding, culinary, and other food and beverage events
develop and implement division-wide strategies as an executive committee member
communicate regularly through pre-shift briefings and staff meetings
work with management to develop and execute operational strategy aligned with hotel business strategy
administer hotel policies fairly and consistently
establish and maintain divisional standards to achieve and maintain five star status
set goals and expectations for direct reports and conduct performance appraisals
solicit and address internal guest feedback
support human resources management goals concerning hiring and employee relations
serve as manager on duty
develop and update division policies and manuals
review financial performance against budget and lead cost containment efforts
perform all other duties as required