Food and Beverage Manager

New York, Hotel.•Mandarin Oriental, NY

7h•Onsite

About The Position

Mandarin Oriental New York is looking for a Food and Beverage Manager to join our Food and Beverage Department team. The Food and Beverage Manager is responsible for managing and organizing the service staff efficiently, overseeing reservation seating, leading the welcome to the guest and constantly circulating the dining room searching for opportunities to improve service. The Food and Beverage Manager reports to the Assistant Director of Food and Beverage.

Requirements

Ability to communicate in proper English both verbally and in writing.
Ability to provide legible written communication in English.
Ability to compute basic mathematical calculations.
Ability to perform basic computer functions including but not limited to email and word processing.
Ability to navigate point of sales systems with ease.
Ability to effectively use time and attendance software.
Five (5) or more years’ experience in restaurant service position with three (3) or more of these years having been in a supervisory role.
Minimum Twenty-one (21) years of age to serve alcoholic beverages.
Training others in policies and procedures related to the FOH department.

Responsibilities

Maintains expert level knowledge of all menus, all ingredients and techniques including but not exclusive to: Current à la carte cocktails, Current prix fixe menu cocktails, Current beers, both in bottle and on tap, Current wines by the glass, Current a la carte food items, Current prix fixe menu food items, All spirits on current menu.
Participates in pre-service meeting to properly communicate to the service staff the special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the day’s service.
Participates in the development, implementation and management of food and beverage marketing activities as directed by the Director and Assistant Director Food & Beverage.
Maintains and communicate FOH department control and cash handling procedures.
Assists in the training of new hires and continuing education programs for current staff.
Assists with organization of private events as directed by the Director and Assistant Director Food & Beverage.
Ensures the maintenance and compliance of alcohol safety regulations.
Ensures that The MO Lounge and IRD service team meets and exceeds guest expectations.
Greets guests and maintains welcoming atmosphere with the goal of establishing return guests.
Ensures that staff maintains a professional attitude and proper appearance and uniform standards.
Supervises and manages set-up and break-down of dining room before and after service.
Instructs staff of correct maintenance and use of equipment.
Maintains and sets expert level example of guest relations.
Anticipates guest needs and respond promptly.
Accommodates all requests for information courteously.
Communicates Person of Note (PON) arrivals and special requests to fellow management.
Responds to guest complaints with the utmost professionalism and represents the brand at all times and balancing the guest’s best interests with the company’s.
Monitors and ensures that all aspects of service conform to departmental and brand standards.
Ensures that MONYC standards are met at all times.
Accountable for upholding MOQA, FORBES, LQA, LQE standards at all times.
Fully comply with all FLHSS&E and Safe & Sound Procedures standards.
Performs other duties as assigned by the Director and Assistant Food & Beverage.
Fills in for any FOH position when needed and applicable, including but not limited to: set up, serving, cleaning, and hosting.
Assists with the maintenance of time and attendance punches of all FOH employees.
Administers verbal and written testing to FOH staff of menu items as the Director and Assistant Director Food and Beverage.
Reports on the day, guest experience, staff performance, and unusual happenings during end of service report.