Assistant Director of Food & Beverage

New York, Hotel.•Mandarin Oriental, NY

31d•Onsite

About The Position

Mandarin Oriental New York is looking for an Assistant Director of Food and Beverage to join their Food and Beverage team. This role is based at the Mandarin Oriental New York within the Food and Beverage Department in New York City. The Assistant Director of Food and Beverage is responsible for working closely with the Director of Food & Beverage and Executive Chef to ensure the successful operation of all Food and Beverage Outlets and operations. The hotel is described as a stunning fusion of modern design with stylish oriental flair, featuring elegant guestrooms and suites with breath-taking views, luxurious amenities including MO Lounge, a Five-Star Mandarin Oriental Spa, a state-of-the-art fitness center, and premium meeting and event space.

Requirements

A minimum of 5 years Restaurant Management in luxury hotel environment.
Strong written and verbal communication skills in the English Language.
Skill in organizing resources and establishing priorities.
Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects.
Ability to supervise and train employees.
Knowledge of office management principles and procedures.
Knowledge of industry including standards, products, and procedures.
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
Professional appearance and demeanor.
Knowledgeable in Infogenesis and Open Table Reservations.
Understands forecasting, budgeting and staffing.
Excellent interpersonal communication skills.
High level of logical, organizational, and accuracy skills.
Must be able to multi-task.
Ability to handle stress effectively.
Ability to work long or odd hours as needed.
Have a strong sense of responsibility for financial goals set forward by the company.
Have a strong sense of responsibility for guest and colleague satisfaction scores.

Responsibilities

Execute all operational and strategic initiatives that have been discussed and initiated.
Provide feedback and alternatives.
Preparation of strategic business plans for the hotel specifically pertaining to Operations.
Formulation and implementation of strategic direction for the hotel’s involvement in the local community.
Development of lower and middle management executives through coaching, mentoring and through constant formal interactions at specific yet periodic intervals.
Use the Balanced Score Card and other appraisal formats as tools for goals and target settings and to engage in feedback.
Development and maintenance of business through effective guest relations.
Recruit and train staff in accordance with hotel guidelines.
Regularly ensure all staff are well groomed and in correct uniform.
Regularly review staff performance in accordance with hotel guidelines.
Remain up to date with local and international restaurant trends.