Senior F&B Leader - Rooftop Bar & Banquets

Hyatt Hotels Corporation; Jersey City (NJ); On-site; USD 55,000 - 69,000; Full time

Benefits offered by this job

Medical/dental/vision

Life insurance

Disability insurance

401K

Tuition assistance

Discounted hotel rates

Training & development

Career advancement

Job summary

Hyatt House Jersey City, perched atop Exchange Place, is hiring a Senior Food and Beverage Manager to lead the relaunch of the rooftop Terrace, lounge, and banquet spaces. You will build a strong service team and ensure exceptional food quality and guest experiences.

This leadership role focuses on cost control, product standards, and staff development, with collaboration across culinary and front-of-house teams to meet financial goals and deliver premium service in a dynamic skyline setting.

Responsibilities

• Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
• Ensure meals are delivered in a timely fashion with attention to plating, portion and temperature.
• Develop ways to improve cost savings and labor retention/associate development in line to meet hotel F&B financial goals.
• Train staff in service sequence and product knowledge, lead training programs and seminars.
• Coordinate timely food production; work with the Chef to ensure excellent quality and presentation of all food.
• Participate in evaluation of food products and procurement of liquors and wines.
• Assist in creating financial objectives for the restaurant and meeting sales targets through budgeting and marketing plans.
• Supervise non-supervisory staff and ensure adherence to company policies and laws.

Job description

Hyatt House Jersey City, perched atop Exchange Place, is hiring a Senior Food and Beverage Manager to lead the relaunch of the rooftop Terrace, lounge, and banquet spaces. You will build a strong service team and ensure exceptional food quality and guest experiences.

This leadership role focuses on cost control, product standards, and staff development, with collaboration across culinary and front-of-house teams to meet financial goals and deliver premium service in a dynamic skyline setting.