Palm Court General Manager

AccorHotel•New York, NY

22h•Onsite

About The Position

Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Requirements

Degree in Hotel and Restaurant Management preferred, or equivalent operational experience.
Minimum of 5 years’ experience as Department Head, Restaurant Director of Operations or General Manager.
Computer literate in Microsoft Window applications and all social media required
Strong leadership skills
Strong knowledge of food & beverage product and current industry trends
Must of excellent interpersonal and communication skills
Must be fluent in English, a second language is an asset
Solid understanding of Local 6 Union CBA an asset
Must be legally authorized to work in the United States.

Responsibilities

Consistently offer professional, friendly and engaging service
Manage the day to day function of all restaurant leaders and employees, facilities, sales, and costs.
Controls and analyzes, on an ongoing basis, the following: Luxury level mixology, wine, and afternoon tea concepts, Quality levels of production, Guest Satisfaction Index (GSI), Employee satisfaction, Merchandising and marketing, Operating costs (financials), Sanitation, cleanliness, hygiene (front & back of house)
Ensures optimum performance in each of the above areas
Supervises, coordinates and directs the prompt, efficient and courteous serving of food and beverages in three luxury tiered restaurant concepts.
Ensures optimal service is being provided while maximizing profit potential
Establishes and maintains effective employee relations
Ensures proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands
To conduct, under the guidance of the Assistant Director of Food & Beverage, such functions as interviewing, hiring, employee orientation, training, on the job performance, coaching, counseling and progressive corrective action if necessary to ensure appropriate staffing and productivity
Develops formal training program per outlet, as well as an annual training calendar, implements on the job training sessions for the restaurant employees, responsible for meeting training goals
Produces and implements creative promotional programs with their outlet with the goal of boosting sales and visibility and develops annual promotions calendar in coordination with the Assistant Director of Food & Beverage
Other duties as assigned