Temporary Food and Beverage Manager

AccorHotel•New York, NY

About The Position

The Temporary Food and Beverage Manager is responsible for planning, organizing, and coordinating food and beverage activities while delivering exceptional five-diamond service. The manager ensures compliance with company standards, policies, procedures, and local regulations while supporting high customer satisfaction, service quality, and financial goals. The role leads service colleagues toward shared outcomes for guests, colleagues, owners, and the brand. This temporary role is needed until on or about January 20, 2027. Compensation is an annual salary of $94,000 plus bonus. The manager oversees restaurant service operations and wine service, including staff supervision and development, guest relations, service quality, inventory, scheduling, financial controls, safety, and coordination with culinary and engineering teams. The role also works on the floor as a sommelier, supporting guests with wine selections that suit their preferences and budgets.

Requirements

Strong knowledge of food, wine, and liquor.
Excellent customer service skills.
Clear, concise written and verbal communication skills in English.
Proficiency in Microsoft Office, particularly Word and Excel.
Excellent organizational, interpersonal, and administrative skills, with strong attention to detail.
Ability to meet deadlines, work under pressure, and work independently.
Ability to work with internal and external customers, including handling difficult situations with patience, tact, and diplomacy to resolve conflicts and collect accurate information.
Ability to handle multiple tasks.
Strong leadership skills and the ability to motivate people.
Complete knowledge of a point-of-sale system.
Ability to calculate and analyze data.
Basic business math and accounting skills.
Strong sense of urgency.
Ability to think creatively and see the big picture.
High energy, entrepreneurial spirit, effective communication, a desire to provide exceptional customer service, and the ability to improve the bottom line.

Nice To Haves

A college degree is preferred.
Freestanding restaurant experience is necessary; luxury hotel experience is a plus.
A second language is an asset.

Responsibilities

Maintain a visible floor presence during shifts and greet and interact with guests.
Inspect daily readiness according to established standards.
Manage shift opening and closing procedures, including the log book, pre-meal shifts, guest comment cards, and menu engineering.
Maintain fast, accurate service, positive guest relations, consistent product quality, and high standards of service and ambiance.
Oversee tabletop presentation and supervise and direct service.
Handle guest complaints diplomatically and ensure food quality and customer satisfaction.
Maintain complete knowledge of breakfast, lunch, dinner, bar, and wine-pairing offerings.
Maintain inventory of equipment, linen, supplies, and storerooms.
Manage profit and loss by following cash-control and security procedures, managing labor, reviewing financial reports, and taking appropriate action.
Monitor and control the Micros system in relation to guest checks and hotel reports.
Monitor speed of service and quality control for food and beverage.
Schedule dining-room personnel based on forecasted business while maintaining adequate staffing within budget goals.
Keep informed about industry trends.
Maintain safety by following safety policies and handling guest and employee accidents.
Ensure compliance with the Occupational Safety & Health Act, local health and safety codes, and company safety and security policies.
Report outlet maintenance needs to the Engineering Department through the work-order program.
Promote good employee relations between service, kitchen, and dining-room teams.
Lead recruiting, interviewing, and hiring; conduct performance appraisals; take disciplinary action; motivate and train team members.
Develop the wine list and take overall responsibility for delivering wine service.
Provide ongoing staff education.
Work with the culinary team to pair and recommend wines that complement menu items.
Work on the floor as a sommelier, assisting with service and elevating performance through direct interaction with restaurant patrons.
Recommend wine ethically according to each patron’s taste preferences and budget.
Maintain wine lists and menus.