Additionalinformation

Additional Information

• The hotel is unable to assist candidates in obtaining work authorization documents.
• Visa Requirements: Must be legally eligible to work in the United States.

Companydescription

Company Description

Your team and working environment:

Ideally, situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York’s 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor? We are far more than a worldwide leader. We are 280,000 women and men placing people at the heart of what we do, and nurturing real passion for service and achievement Joining Accor means embarking on a unique life journey to imagine tomorrow's hospitality.

As a Assistant F&B Manager, you will show your leadership and interpersonal strengths to maximize the F&B Operations and ensure an exceptional guest journey. What is in it for you:

You will be working with a creative, driven group of professionals in an award-winning NYC luxury hotel. With the global footprint of ACCOR Hotels, you have the opportunity to grow and advance within the company and work with colleagues from all over the world on a regular basis. Employee discounts and exceptional benefits available. Convenient to all public transportation.

Jobdescription

Job Description

As Director of Food & Beverage, you are the visionary force behind the hotel’s Food and Beverage operation and strategy, the voice of its positioning and the guardian of its desirability. You orchestrate all Food & Beverage initiatives with precision, creativity, and purpose to elevate the hotel’s reputation and optimize its performance.

Reporting directly to the General Manager, and in close collaboration with the Hotel Operations and Revenue Management teams, you design, implement and oversee a refined and ambitious strategy that positions the property as a market leader in all our Food & Beverage Operations, including Social 45 Bar & Bistro, In Room Dining, Banquets and all Culinary operations.

With a deep understanding of the luxury landscape, you know how to craft compelling narratives, unlock new business opportunities, and attract discerning clientele. You lead a talented team with charisma and clarity, nurturing excellence and accountability at every level.

What is in it for you?

• Employee Discount Travel Program
• Employee Assistance Program (EAP)
• Extended healthcare plan coverage
• Opportunity to develop your talent and grow with the Company across the world
• Ability to make a difference through our Corporate Social Responsibility activities

Role Description/What you will do

Food & Beverage Leadership & Strategy

• Develop an operating budget for each of the department’s revenue outlets.
• Lead and strategize the Bar-centric vision of Social 45
• Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Manage the long-range staffing needs of the department.
• Approve the menus proposed by the Chef for all outlets and special events.
• Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Research new products and develops an analysis of the cost/profit benefits.
• Develop and implement policies and procedures for food and beverage departments.
• Review new techniques for food preparation and presentation in a manner and variety to maximize member and guests satisfaction and to minimize food costs.
• Consult with the Chef de Cuisine and other culinary Sous Chefs daily to help assure the highest level of guest satisfaction at minimum cost.
• Develop on-going professional development and training programs for food production, and service and bar production/service personnel.
• Address guest complaints and advise the General Manager about appropriate corrective actions taken.
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Approve all product invoices before submitting to the accounting department.
• Manage physical inventory verification and provide updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues.
• Maintain records of special events. House counts food covers, and daily business volumes.
• Ensure that an accurate reservation system is in place.
• Audit and approve weekly payroll
• Approve all entertainment.
• Help member clients arrange banquets, luncheons, meetings, and other social functions.
• Coordinate event planning with sales & marketing team; arrange for printing of menus, procuring of decorations, entertainment and other special request.
• Assist with planning and approving of external and internal marketing and sales promotion activities.
• Development and promotion of wines lists and bottle/glass wine sales promotion programs.
• Consistently training and advocating handling procedures to insure minimal china breakage and food waste.
• Greet guests and oversee actual service on a routine, random basis.
• Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.

Team Development

• Recruit, train and mentor a high performing Food & Beverage Outlet team & Culinary team.
• Foster a culture of excellence, accountability and guest-centric service.
• Ensure alignment across food & beverage and revenue functions to achieve business goals.

Qualifications

Experience & Qualifications/ What you will bring

• You have 5 to 10 years of experience in Food & Beverage in luxury hospitality.
• You held a Director of Food & Beverage position during career preferably at a property with over $50m in annual revenue
• You held a lead management position in Banquets and understand the intricacies of running a busy Banquet Operation
• You preferably have property opening, repositioning or post-renovation experience.
• You are data-driven with a strong business sense.
• You are curious: you like being up to date with best practices and trends.
• Strong business acumen with the ability to think critically, make strategic decisions, and contribute effectively to budgeting processes
• Excellent interpersonal skills with the ability to build strong relationships with internal stakeholders, external partners, and luxury clientele.
• Energized by teamwork with Sales, Marketing, Revenue & E-Commerce teams
• Bachelor’s degree in Marketing, Sales, Hospitality, or Business
• You have a strong interest in the Luxury & Hospitalityindustries.
• You have very good verbal and written communication skills in English.
• You are legally eligible to work in the United States
• You understand this is not a remote position.
• You are bold, agile, collaborative and performance-driven. You lead with impact and empower your teams to go further, together.
• To perform this job successfully, an individual must be able physically perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong interpersonal communication skills are a must, as with the ability to thrive in a high stress environment and accommodate constant event order changes throughout the execution of event.