Food & Beverage Manager

mcrhotels.com; New York (NY); On-site; USD 56,000 - 130,000; Full time

Job summary

MCR Hotels is seeking a skilled Food and Beverage Manager for their Luxury Collection Hotel in New York. The ideal candidate will oversee food and beverage operations, ensuring excellent guest experiences, optimizing sales, and leading a dedicated team. This role requires proven management experience, effective communication, and a strong grasp of industry trends. Competitive salary and benefits are offered, along with opportunities for career advancement.

Benefits

Hotel Discounts

Weekly Pay

Paid Time Off

Retirement Options

Referral Bonuses

Health, Dental, Vision Insurance after 30 days

Qualifications

• Proven food and beverage management experience is essential.
• Ability to manage personnel and meet financial targets.
• Up to date with food and beverage trends and best practices.

Responsibilities

• Manage all food and beverage operations, training and supervising staff.
• Control inventories of food, equipment, and liquor.
• Analyze operational problems and develop solutions to enhance quality.

Skills

Communication

Leadership

Problem Resolution

Education

Culinary school diploma or degree in food service management

Tools

MS Office

Restaurant management software

POS system

Job description

1 week ago Be among the first 25 applicants

The Food and Beverage Manager at the Luxury Collection Hotel will be responsible for managing all food and beverage operations and delivering an excellent guest experience. The Food & Beverage Manager will forecast, plan, and manage all food and beverage orders, staff, and finance. This person will maximize sales and revenue through customer satisfaction and team member engagement.

Responsibilities

• Train workers in food preparation, and in service, sanitation, and safety procedures
• Compile and balance cash receipts at the end of the day or shift
• Perform various financial activities such as cash handling, deposit preparation, and payroll
• Supervise and participate in kitchen and dining area cleaning activities
• Resolve customer complaints regarding food service
• Control inventories of food, equipment, and liquor, and report shortages to designated personnel
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
• Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations
• Specify production and time sequences and workstation and equipment arrangements
• Forecast staff, equipment, and supply requirements based on business demand
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
• Assign duties, responsibilities, and workstations to employees in accordance with work requirements
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
• Perform personnel actions, such as hiring and firing staff, providing employee orientation, training
• Conduct supervisory activities, such as creating work schedules or organizing employee timesheets
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
• Record production, operational, and personnel data on specified forms
• Develop equipment maintenance schedules and arrange for repairs
• Greet and seat guests, and present menus and wine lists
• Schedule parties and take reservations
• Present bills and accept payments
• Resolve customer complaints regarding food service
• Develop equipment maintenance schedules and arrange for repairs
  
  
  

Requirements

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Culinary school diploma or degree in food service management or related field preferred
  
  
  

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York’s JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA
  
  
  

What we offer/What’s in it for you?

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Real Estate and Equipment Rental Services

Referrals increase your chances of interviewing at MCR Hotels by 2x

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