Hotel Assistant Food & Beverage Manager - Elysee New York

Horseshoe Bay Resort•New York, NY

2d•$70,000 - $75,000•Onsite

About The Position

Elysée New York is seeking an experienced, service-driven Assistant Food & Beverage Manager to help direct the daily operations across Salon Sanssouci and the hotel's food and beverage operations. This individual supervises front-of-house associates, maintains service and cleanliness standards, and serves as the manager on duty for Salon Sanssouci during assigned shifts. The Food & Beverage operation runs to Leading Quality Assurance and Forbes 5-Star standards, and the Senior Assistant Food & Beverage Manager is responsible for translating those standards into daily service behavior, team coaching, and consistent execution. This position requires flexibility across mornings, evenings, weekends, and holidays based on occupancy and business demands.

Requirements

Strong leadership, coaching, and team development skills, with an excellent guest service and hospitality mindset.
Thorough knowledge of full-service restaurant operations, hotel Food & Beverage operations, and luxury hospitality expectations.
Working knowledge of food safety, sanitation, HACCP principles, and health department regulations.
Strong organizational, communication, and time-management skills, with the ability to prioritize multiple responsibilities in a fast-paced hotel environment.
Ability to analyze labor reports, guest satisfaction metrics, and operational performance.
Proficiency with point-of-sale systems, Microsoft Office, scheduling software, and hotel property management systems, such as Opera Cloud.
Ability to resolve guest concerns professionally while maintaining brand and Leading Quality Assurance standards.
High school diploma or equivalent required; Associate's or bachelor's degree in hospitality management, Restaurant Management, Business Administration, or a related field preferred.
Minimum two years of progressive supervisory experience in a full-service hotel restaurant, upscale restaurant, or hospitality Food & Beverage operation.
Previous leadership experience in a hotel environment.
ServSafe Food Protection Manager Certification (or equivalent), required or must be obtained within the required timeframe.
Alcohol Awareness or Responsible Beverage Service Certification, where applicable.
Experience within the New York City luxury hospitality market.
Previous experience with a luxury boutique or independent luxury property.

Nice To Haves

Multilingual capabilities are a plus, though not required.

Responsibilities

Assist in managing the daily operations of the restaurant, lounge, in-room dining, and other assigned Food & Beverage outlets.
Lead by example in providing exceptional hospitality: greeting guests, monitoring the dining experience, resolving concerns, and ensuring prompt service recovery.
Serve as the manager on duty for the restaurant during assigned shifts, assuming leadership responsibilities in the F&B Manager's absence.
Review guest comments, online reviews, guest satisfaction scores, and loyalty program feedback to identify service improvement opportunities.
Supervise restaurant associates during assigned shifts, ensuring exceptional guest service and compliance with Elysée New York and brand standards.
Assist with recruiting, interviewing, onboarding, training, coaching, scheduling, and evaluating restaurant associates.
Conduct daily pre-shift meetings to review occupancy, reservations, VIP arrivals, menu changes, promotions, safety topics, and service expectations.
Foster a positive, inclusive, and respectful work environment through coaching, recognition, communication, and accountability.
Monitor staffing levels and assist in adjusting schedules based on business volume, occupancy forecasts, and special events, helping control labor costs.
Ensure restaurant opening, shift transition, and closing procedures are completed accurately and on schedule.
Monitor inventory levels of food, beverages, linens, china, glassware, silverware, menus, and operating supplies, communicating replenishment needs to management.
Assist in controlling food, beverage, labor, and operating costs by minimizing waste and maximizing productivity.
Monitor point-of-sale transactions, cash handling, discounts, voids, and shift reconciliations to ensure compliance with company procedures.
Complete administrative responsibilities including daily reports, shift logs, coaching documentation, payroll review, scheduling support, inventory records, and operational checklists.
Partner with the Executive Sous Chef and culinary team to ensure efficient communication, timely food delivery, menu consistency, and Leading Quality Assurance and Forbes Five-Star standards.
Monitor food quality, beverage presentation, cleanliness, and overall guest experience throughout each shift.
Ensure compliance with all food safety, sanitation, personal hygiene, HACCP, and health department regulations, including proper food labeling, dating, storage, rotation (FIFO), and temperature monitoring.
Promote responsible alcohol service and ensure compliance with all applicable liquor laws and company policies.
Coordinate restaurant operations with Front Office, Housekeeping, Engineering, and Sales to ensure seamless service for hotel guests and group events.
Inspect restaurant furniture, fixtures, equipment, and facilities, reporting maintenance concerns and following up to ensure timely resolution.
Serves as the Storytelling Champion for Salon Sanssouci and Elysée New York.