Food & Beverage Manager at Accor

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

80000.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Budgeting, Marketing Plans, Forecasting, Revenue Maximization, Expense Minimization, Compliance, Safety Regulations, Sanitary Regulation, Menu Development, Recruitment, Employee Training, Conflict Resolution, Asset Protection, Customer Trend Analysis, Hospitality Management, Negotiation

Industry

Hospitality

Description

Company Description Job Description BASIC PURPOSE: Plan and manage the operations of the Food and Beverage division, including Restaurant, Room Service and other food and beverage outlets, to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. ORGANIZATIONAL SCOPE: Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Restaurant(s), Room Service, and Lounge(s), while coordinating the operations of the kitchen and banquets. Participate in total hotel management as a member of the Hotel Senior Management team. ESSENTIAL FUNCTIONS: 1. Manage the day to day operations of the Food and Beverage outlets. (30%) 2. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations, as well as maximize revenue and minimize expenses while ensuring proper supplies and staff are on hand to provide top quality customer service. (15%) 3. Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. (15%) 4. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. (10%) 5. Manage the Human Resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate. (10%) 6. Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service. (5%) 7. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. (5%) 8. Develop and implement menus and back-up, (use records, production lists, pars, training, ect), with corporate guidelines to continually improve revenues and profit margins while maintaining quality. (5%) NON-ESSENTIAL FUNCTIONS: (5%) 1. Execute and promote accident prevention program to minimize liabilities and related expenses. 2. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. Salary range for this position is $78-80k. Qualifications Knowledge and Skills: Education: A four year college degree or equivalent education/experience Experience: Two to three years of employment in a related position with this company or other organization(s) Skills and Abilities: Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. No. of employees supervised: 30 to 75 Travel required: Travel required to all areas of the United States as needed for purposes of Task Force meetings Hours Required: Flexible hours/days required Forty to fifty hours over a five day period. Additional Information Your team and working environment: Ideally situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York’s 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We are 280,000 women and men placing people at the heart of what we do, and nurturing real passion for service and achievement Joining Accor means embarking on a unique life journey to imagine tomorrow's hospitality. To join our Group, please visit https://careers.accor.com/ All your information will be kept confidential according to EEO guidelines. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The manager is responsible for planning and overseeing the daily operations of the entire Food and Beverage division, including restaurants, room service, and lounges, while coordinating kitchen and banquet activities. Key duties involve developing and managing the division's budget, marketing plans, and ensuring compliance with all quality, safety, and regulatory standards.