Food and Beverage Manager at Grand Hyatt

Grand Hyatt is looking for Food and Beverage Manager at Thompson Central Park New York
Location: US - NY - New York City
Organization type: Bars/Restaurants/Outlets
Job Level: Entry Level Manager
Job Schedule: Full-time

Duties and Responsibilities::

• Manages all Food & Beverage Outlets and Banquet as directed.
• Monitors performance of outlets, as well as department staffing schedules.
• Greets guests and has floor presence as needed.
• Performs spot checks and enforces for the service staff presentation and appearance standards.
• Fosters an atmosphere where guests need, and satisfaction take top priority.
• Responsible for professional knowledge of product (up selling).
• Tests staff to insure consistent guest service.
• Performs other functions as required by the Director of Restaurants, Bars and Events, and/or Hotel and guest needs.
• Develops and updates all operating manuals.
• Interviews, hires, trains, counsels and disciplines staff.
• Holds monthly departmental staff communications meetings.
• Takes minutes, composes and submits a report.
• Participates in hotel resume meetings, departmental head meetings, food and beverage meetings, and other meetings as necessary.
• Fosters a professional teamwork mentality among the staff and enforces a professional demeanor at all times with guests.
• Supports implements and reinforces hotel standards in food and beverage service and product presentation.
• Prepares weekly staff schedule and payroll.
• Adheres to the scheduling needs of the hotel, accordance with current Contract.
• Monitors menu items consumption for all food & beverage.
• Collaborates with culinary team to develop and recommends changes.
• Monitors productivity guidelines for all departments in the Food & Beverage division.
• Reviews daily revenue report, and is responsible for accuracy.
• Prepares monthly and weekly abstract of product of sales; analyzes results and makes recommendations accordingly.
• Responsible for physical presentation of all Food & Beverage FOH areas.

Qualifications and Experience:

• 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 a pro 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 system), and/or other Hotel Management Systems, Online Reservation systems e.g. Resy, Open Table
• Clear communicator.
• Problem Solving (Measuring abilities to think strategically, to create solutions to complex situations.)Strong organizational skills
• Ability to analyze data, current trends, and practices.
• Leadership (Measuring big picture orientation, vision and goal setting.)Demonstrated initiative, attention to detail and follow through.
• Group Process & Team Building (Measuring needs for collaboration, affiliation, and teamwork.)Demonstrated ability to motivate and coach all levels of employees.
• Sensitivity to Diversity (Measuring sensitivities to individual cultural and ethnic differences.)
• Demonstrated ability to use good judgment.
• Knowledge of competitive set and innovative approaches to dining experience.
• Experience in kitchen expediting.
• ]Knowledge of American and International cuisine.
• Basic or higher wine, spirit and cocktail knowledge.

Salary Range: $70,000 - 80,000 Annually.

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