Temporary Food and Beverage Manager

We are seeking a Temporary Food and Beverage Manager to join our team at The Plaza, A Fairmont Managed hotel in New York City.

As a Temporary Food and Beverage Manager, you will be responsible for administering the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service.

Responsibilities:

• Provide floor presence during shifts, greeting and interacting with guests
• Perform daily inspections for readiness according to standards
• Oversee opening and closing procedures, including Log Book, pre-meal shift, guest comment card process, and menu engineering
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards
• Supervise tabletop presentation for meal service
• Handle guest complaints in a diplomatic manner
• Ensure food quality and 100% customer satisfaction
• Complete menu knowledge (breakfast, lunch, dinner, bar, and wine pairing)
• Manage inventory of equipment, linen, and other supplies
• Oversee profit and loss management by following cash control/security procedures, managing labor, reviewing financial reports, and taking appropriate actions
• Monitor and control Micros system for guest checks and hotel reports
• Schedule dining room personnel with forecasted business, ensuring adequate staffing within budgetary goals
• Stay up-to-date with industry trends
• Maintain safety by adhering to stated safety policies and handling guest and employee accidents
• Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
• Relay outlet maintenance needs to the Engineering Department via work order program
• Keep storerooms in a state of readiness, cleanliness, and tidiness
• Promote and maintain good employee relations between service, kitchen, and dining room
• Lead efforts in recruiting, interviewing, and hiring team members; conduct performance appraisals, take disciplinary action, motivate and train
• Develop wine lists
• Oversee wine service delivery
• Provide progressive and ongoing staff education
• Work with the culinary team to pair and suggest wines that complement menu items
• Assist in service as sommelier, elevating service performance while in direct contact with restaurant patrons
• Work within the patron's taste preference and budget parameters
• Maintain wine lists and menus

Qualifications:

• A college degree is preferred
• Freestanding restaurant experience necessary or luxury hotel experience a plus
• Strong food, wine, and liquor knowledge
• Excellent customer service skills
• Clear, concise written and verbal communication skills in English; second language an asset
• Proficient in Microsoft Office, specifically Word and Excel
• Excellent organizational, interpersonal, and administrative skills with attention to detail
• Ability to meet deadlines, work under pressure, and work independently
• Ability to deal with internal and external customers, requiring high levels of patience, tact, and diplomacy
• Strong leadership skills and ability to motivate people
• Complete knowledge of P.O.S system
• Basic business math and accounting skills
• Attention to detail and strong sense of urgency
• Ability to think 'out of the box' and see the big picture

Compensation: $94,000 Annual Salary Plus bonus