Hotel Senior Assistant Food & Beverage Manager - Elysee New York

Horseshoe Bay Resort•New York, NY

3d•$80,000 - $85,000•Onsite

About The Position

Elysée New York is seeking an experienced, service-driven Senior Assistant Food & Beverage Manager to help direct the daily operations across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Food & Beverage Manager and the Director of Operations, this individual supervises front-of-house associates, maintains service and cleanliness standards, and serves as the manager on duty for Salon Sanssouci during assigned shifts. The Food & Beverage operation runs to Leading Quality Assurance and Forbes 5-Star standards, and the Senior Assistant Food & Beverage Manager is responsible for translating those standards into daily service behavior, team coaching, and consistent execution. This position requires flexibility across mornings, evenings, weekends, and holidays based on occupancy and business demands.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, or a related field, or an equivalent combination of education and experience.
Minimum three years of progressive food and beverage experience within an upscale, luxury, lifestyle hotel, private-club, or fine-dining environment, including at least three years of management experience overseeing restaurant, lounge, bar, or hotel food and beverage operations, ideally within the New York City market.
Strong leadership presence and a genuine passion for luxury hospitality, with the ability to lead confidently from the floor using emotional intelligence, discretion, sound judgment, problem-solving, and service-recovery skills.
Thorough knowledge of food, wine, spirits, cocktails, luxury beverage service, fine dining, lounge, and bar operations.
Demonstrated experience operating within Leading Quality Assurance or Forbes Five-Star service standards, including the ability to translate luxury criteria into daily service, training, coaching, and team preparation for quality assessments.
Experience opening, reopening, repositioning, or launching a hotel, restaurant, lounge, or new hospitality concept.
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.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Nice To Haves

Previous experience with The Leading Hotels of the World or a comparable luxury organization is preferred.

Responsibilities

Assist in managing the daily operations of the restaurant, lounge, in-room dining, and other assigned Food & Beverage outlets.
Lead by example in providing exceptional hospitality: greeting guests, monitoring the dining experience, resolving concerns, and ensuring prompt service recovery.
Serve as the manager on duty for the restaurant during assigned shifts, assuming leadership responsibilities in the Restaurant Manager's absence.
Review guest comments, online reviews, guest satisfaction scores, and loyalty program feedback to identify service improvement opportunities.
Supervise restaurant associates during assigned shifts, ensuring exceptional guest service and compliance with Elysée New York and brand standards.
Assist with recruiting, interviewing, onboarding, training, coaching, scheduling, and evaluating restaurant associates.
Conduct daily pre-shift meetings to review occupancy, reservations, VIP arrivals, menu changes, promotions, safety topics, and service expectations.
Foster a positive, inclusive, and respectful work environment through coaching, recognition, communication, and accountability.
Monitor staffing levels and assist in adjusting schedules based on business volume, occupancy forecasts, and special events, helping control labor costs.
Ensure restaurant opening, shift transition, and closing procedures are completed accurately and on schedule.
Monitor inventory levels of food, beverages, linens, china, glassware, silverware, menus, and operating supplies, communicating replenishment needs to management.
Assist in controlling food, beverage, labor, and operating costs by minimizing waste and maximizing productivity.
Monitor point-of-sale transactions, cash handling, discounts, voids, and shift reconciliations to ensure compliance with company procedures.
Complete administrative responsibilities including daily reports, shift logs, coaching documentation, payroll review, scheduling support, inventory records, and operational checklists.
Partner with the Executive Chef and culinary team to ensure efficient communication, timely food delivery, menu consistency, and Leading Quality Assurance and Forbes 5-Star standards.
Monitor food quality, beverage presentation, cleanliness, and overall guest experience throughout each shift.
Ensure compliance with all food safety, sanitation, personal hygiene, HACCP, and health department regulations, including proper food labeling, dating, storage, rotation (FIFO), and temperature monitoring.
Promote responsible alcohol service and ensure compliance with all applicable liquor laws and company policies.
Coordinate restaurant operations with Front Office, Housekeeping, Engineering, and Sales to ensure seamless service for hotel guests and group events.
Inspect restaurant furniture, fixtures, equipment, and facilities, reporting maintenance concerns and following up to ensure timely resolution.
Serves as the Storytelling Champion for Salon Sanssouci and Elysée New York