Food & Beverage Operations Manager

7 days ago

New York, New York, United States Loews Regency Hotel Full time
Job Overview

Loews Regency New York Hotel is seeking a seasoned Food & Beverage Operations Manager to join our team. In this role, you will play a critical part in ensuring the seamless execution of food and beverage operations across our outlets.

Key Responsibilities:
  • Maintain optimal staffing levels to ensure efficient outlet operations and deliver exceptional guest experiences.
  • Represent the Director of Food and Beverage in their absence, providing leadership and guidance to team members.
  • Ensure adherence to departmental and Loews Hotels guidelines, policies, and procedures, promoting a culture of excellence and quality.
  • Lead the smooth, efficient, and cost-effective operation of outlets, including labor management, supervision of all aspects of service, and inventory control.
  • Personally supervise outlet activities to guarantee the delivery of high-quality products and services that exceed guest expectations.
  • Foster positive relationships with guests through regular interactions, ensuring their satisfaction and enjoyment of our dining experience.
  • Prepare departmental storeroom requisitions and maintain operational costs within forecasted budgetary guidelines.
  • Review daily payroll reports, controlling labor costs by adjusting staff levels according to business activity.
  • Communicate daily with the Executive Chef or Sous Chef, providing current information on reservations, large parties, or VIPs expected.
  • Recruit, train, appraise, coach, counsel, and discipline departmental personnel according to Loews standards.
  • Evaluate individual employee performance, identifying areas for improvement and establishing goals, objectives, and training needs to achieve superior levels of performance.
  • Coach, counsel, and retrain employees as needed to ensure they meet exceptional performance standards.
  • Attend required hotel meetings to stay informed about in-house activities, promotions, and upcoming events, maintaining effective communication with other departments.
  • Evaluate changes in guest needs, the hotel's guest mix, and industry competition, recommending product and operational changes to ensure guest satisfaction, market dominance, and exceptional financial performance.
Requirements and Qualifications:
  • Associate of Science degree or higher in Hospitality or Food Service Management.
  • Thorough knowledge of upscale food service operations administration.
  • Two years of management experience in a hotel or free-standing quality food service operation.
  • Certification as a Food Service Manager or equivalent required by state, county, or local regulations.
  • Ability to maintain efficient operating and control processes, ensuring maximum operating efficiency while adhering to established guest satisfaction criteria.
  • Effective management, leadership, organizational, and communication skills.
  • Flexibility to work weekends, holidays, and varying schedules.

Salary range: $64,000 - $80,000 per year.

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