Position: RESTAURANTS BARS & EVENTS MANAGER
About: Responsible for the overall operation of all Food & Beverage outlets with Banquet coverage as needed. Manages all Food & Beverage Outlets and Banquet as directed. Monitors performance of outlets, department staffing schedules, and staff service performance. Develops and updates operating manuals, interviews, hires, trains, and disciplines staff. Monitors menu items consumption, collaborates with the culinary team, and reviews revenue reports. Prepares staff schedules and payroll. Salary Range: $70,000 – 80,000 Annually.
Requirements: 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 proficient at working under pressure, meeting deadlines, using good judgment, and maintaining confidentiality; Previous NYC Hotel Union experience; Multilingual; College degree in Hotel/Restaurant Management; Knowledge of MICROS or other POS systems, and/or other Hotel Management Systems, Online Reservation systems e.g. Resy, Open Table; Maintain service flow and guest interaction; Clear communicator; Strong organizational skills; Ability to analyze data, current trends, and practices; Demonstrated initiative, attention to detail, and follow-through; Demonstrated ability to motivate and coach all levels of employees; Sensitivity, empathy, and responsiveness to employee needs and concerns; Demonstrated ability to use good judgment; Knowledge of competitive set and innovative approaches to the dining experience; Experience in kitchen expediting; Knowledge of American and International cuisine; Basic or higher wine, spirit, and cocktail knowledge
Benefits: Competitive salary, Professional development opportunities, Health and wellness programs, Paid time off, Employee discounts
