Assistant Food and Beverage Manager

Four Seasons Hotels and Resorts•New York, NY

64d•$83,000 - $87,000•Onsite

About The Position

The Four Seasons Hotel New York Downtown is looking for an Assistant Food and Beverage Manager who fully embodies our values, shares a passion for excellence, and infuses enthusiasm into everything they do. As Assistant Food and Beverage Manager, you will be accountable for shaping the client experience by providing exceptional service in support of our world-renowned hotel. This position reports to the Food & Beverage Operations Manager. The role involves planning, organizing, controlling, and directing the work of employees in the Room Service and Banquet Department while ensuring guest satisfaction. This includes selecting, training, evaluating, leading, motivating, coaching, and disciplining employees, as well as being visible in the operation, providing recognition, promoting good public relations, and handling guest complaints. The Assistant Food and Beverage Manager will also describe and ensure the quality of all food items, ingredients, and preparation methods, and possess knowledge of wine and spirits. Collaboration with the Hotel Manager, Director of Catering, Executive Chef, and Sous Chefs is crucial for menu design and product quality. Cost control, labor expense management, and facility/equipment maintenance are also key responsibilities. The role requires processing payroll and gratuity reports, preparing banquet checks, and ensuring compliance with Four Seasons' Work Rules and Standards of Conduct. Non-essential functions include assisting with food service and cleaning operational areas.

Requirements

High school education or equivalent experience
College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Working technical knowledge of general building maintenance.
Knowledge of food & beverage service, cost control, labor control, merchandising, and accounting
A proven record of being able to schedule staff and complete payroll records and reports in accordance with budgeted guidelines.
Ability to operate computer equipment and other food & beverage computer systems.
Ability to read and speak and write English.

Nice To Haves

Thorough knowledge of luxury resort standards preferred.
Local 6 Union experience preferred.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s Room Service and Banquet Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services as well as the Banquet department.
Work closely with the Hotel Manager, Director of Catering, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
Process the payroll and gratuity reports as required.
Prepare banquet checks with all back-up for collection at the end of functions.
Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Adhere to all meal break policies and procedures.
Assist with the service of food to guests.
Assist with the cleaning of operational areas.