Food and Beverage Operations Manager

Four Seasons Hotels and Resorts•New York, NY

6d•$90,000 - $98,000•Onsite

About The Position

The Four Seasons Hotel New York Downtown is looking for a Food and Beverage Operations Manager who fully embodies our values, shares a passion for excellence, and infuses enthusiasm into everything they do. As Food and Beverage Operations Manager, you will be accountable for shaping the client experience by providing exceptional service in support of our world-renowned hotel. FSNYD is recognized as a Forbes 5 Star Hotel; Forbes 5 Star Spa and AAA 5 Diamond Hotel. This position reports to the Hotel Manager.

Requirements

Strong passion for guest service, hospitality, and delivering exceptional customer experiences.
Proven customer service experience with strong multitasking and problem-solving abilities.
Team-oriented professional with effective communication skills and comfort using computer systems.
Knowledge of guest services, banquets/catering operations, and food & beverage service.
Demonstrated leadership capabilities and strong interpersonal skills.
Professional appearance and presentation.
Fluent in spoken and written English.
Ability to work a flexible schedule, including all shifts, weekends, and holidays.
2 to 3 years of related experience required.
College degree preferred.
Prior union experience is an asset.

Responsibilities

Build and maintain strong guest relationships while driving new business through exceptional service and engagement.
Oversee daily Food & Beverage operations to ensure efficient workflow and service excellence.
Enhance guest satisfaction through team development, training, and continuous product and service improvement.
Address and resolve guest concerns promptly and effectively.
Implement innovative solutions to improve guest communication and service delivery.
Anticipate guest trends and adapt Food & Beverage offerings accordingly.
Lead recruitment, onboarding, training, development, performance management, and retention of team members and managers.
Coach, mentor, and inspire high-performing teams, including managers and third-party service providers.
Manage labor, operating expenses, purchasing, budgeting, and inventory to maximize profitability.
Develop, implement, and achieve departmental budgets, financial goals, and P&L objectives.
Maintain inventory controls and ensure high standards of food quality, beverage quality, and guest service.
Create short- and long-term operational and financial strategies aligned with hotel objectives.
Collaborate with hotel leadership and culinary teams on menu development, beverage programs, and guest offerings.
Ensure compliance with company policies, health and safety regulations, liquor laws, and all applicable legal requirements.
Foster effective communication and collaboration across departments to support operational success.
Maintain a professional, respectful, and collaborative work environment.