Hotel Food & Beverage Manager - Elysee New York

Horseshoe Bay Resort•New York, NY

2d•$90,000 - $100,000•Onsite

About The Position

Elysée New York is seeking an experienced, highly visible Food & Beverage Manager to shape and lead service across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Director of Operations, this individual will serve as a cultural leader, gracious host, and ambassador of the Elysée New York experience, building a team and a service culture where every interaction is considered, personalized, and five-star. Salon Sanssouci operates to Leading Quality Assurance standards, and the Food & Beverage Manager is responsible for translating those standards into daily service behavior, team training, and measurable performance.

Requirements

Strong leadership presence and a genuine passion for luxury hospitality. The ability to lead confidently from the floor with strong emotional intelligence, discretion, and judgment.
Thorough knowledge of food, wine, spirits, cocktails, and luxury beverage service, and a strong understanding of fine dining, lounge, and bar operations.
Demonstrated knowledge of Leading Quality Assurance and/or Forbes standards, with the ability to translate luxury criteria into daily service, training, and coaching.
Financial acumen, including budgeting, forecasting, labor management, and cost control, paired with strong problem-solving and service-recovery abilities.
Bachelor's degree in Hospitality Management, Business Administration, or a related field, or an equivalent combination of education and experience.
Minimum five years of progressive food and beverage experience within an upscale, luxury, lifestyle hotel, private-club, or fine-dining environment.
Minimum three years of management experience overseeing restaurant, lounge, bar, or hotel food and beverage operations. ideally within the New York City market.
Demonstrated experience operating within a Leading Quality Assurance and/or Forbes Five-Star service standards environment is required.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.
Experience opening, reopening, repositioning, or launching a hotel, restaurant, lounge, or new hospitality concept.
Experience preparing teams for Leading Quality Assurance, Forbes, or comparable Five-Star quality assessments, or previous experience with The Leading Hotels of the World or a comparable luxury organization.
Food Protection Manager and TIPS Certification, or the ability to obtain both within thirty days of hire, and experience with MICROS or a comparable point-of-sale system.

Responsibilities

Serve as a visible leader and gracious host across Salon Sanssouci and the hotel's food and beverage operations, with a strong floor presence during breakfast, afternoon service, evening cocktails, and peak periods.
Bring the Salon Sanssouci concept and guest experience to life through personalized guest recognition, consistent presentation, and warm, residential-style hospitality that gives guests something to discover, protecting its atmosphere so service stays polished without becoming formal or transactional.
Oversee the daily transition from morning to evening service, maintaining music, lighting, table presentation, and pacing throughout so guests always feel the ease to linger.
Anticipate guest preferences, recognize returning guests, and resolve concerns with discretion, sound judgment, and ownership.
Maintain standards of cleanliness and presentation, ensure compliance with food safety, sanitation, liquor, and health department requirements, and maintain opening, closing, and side-work procedures.
Develop a team of hosts, servers, and bartenders who introduce guests to the house through genuine hospitality and story, and collaborate across Culinary, Front Office, Housekeeping, Engineering, and Security for a cohesive guest journey.
Recruit, hire, train, coach, and develop food and beverage team members, and lead daily briefings on occupancy, VIP and returning guests, dietary needs, and service priorities.
Set clear expectations for service standards, operating procedures, and Leading Quality Assurance criteria, translating them into observable, coachable behaviors, with ongoing feedback and professional development.
Ensure the team knows the history, character stories, and house vocabulary of Elysée New York and Salon Sanssouci, and understands when and how to share them with guests.
Assist the Director of Operations with budgeting, forecasting, and expense management, and monitor labor, food cost, and beverage cost.
Review daily revenue, covers, and performance indicators, and identify responsible opportunities to grow revenue without compromising the guest experience.
Manage purchasing, receiving, inventory, and par levels. Participate in required beverage and equipment inventories, and ensure compliance with cash-handling, point-of-sale, and financial-control procedures.
Partner with hotel leadership on food and beverage promotions, seasonal experiences, and programming, and collaborate with Sales, Marketing, and Guest Relations on private gatherings, press events, and VIP experiences. This includes the potential to bring the Salon Sanssouci concept beyond the building for offsite events.
Lead Salon Sanssouci in accordance with Leading Quality Assurance standards, translating Leading Quality Assurance and Forbes criteria into practical service behaviors, training materials, and daily briefings.
Conduct regular service observations, departmental inspections, and audits, and lead corrective action when standards are not met, building a level of consistency guests can trust.
Maintain accurate training and quality-assurance documentation, and support pre-opening, reopening, and repositioning initiatives as required.
Maintain flexibility to support the hotel's needs, including mornings, evenings, weekends, and holidays.