JOIN ICONIC CELEBRITY CHEF CHARLIE PALMER AT APERIBAR IN THE LUMA HOTEL TIMES SQUARE

We’re in search of a dynamic and driven food and beverage professional with a passion for hospitality, a deep appreciation for exceptional wine and cuisine, and an unwavering commitment to elevating service standards. This individual thrives on building best-in-class guest experiences, cultivating team excellence, and consistently exceeding the highest benchmarks of our industry.
We offer a highly competitive compensation package and the rare opportunity to work alongside iconic Chef Charlie Palmer and our seasoned Food & Beverage team. In this role, you’ll play a key part in delivering exceptional guest experiences while overseeing daily operations of the restaurant, bar, and lounge—including leadership of the wine and beverage program.
The ideal candidate has luxury food & beverage experience, a commitment to excellence, works well in a team environment, and has a desire to learn and grow under one of the most renowned Chef’s and culinary brands in the country.

PREFERRED QUALIFICATIONS:

• Minimum 3 years experience in a qualified position and hotel food & beverage division
• A passion for hospitality, food and beverage, and the guest experience
• Experience overseeing a wine program
• Strong organizational & creative problem-solving skills
• The ability to comfortably lead a team in a busy atmosphere
• Creative & team oriented
• Must have excellent computer skills, beverage cost management, catering experience
• Proficient in Micros and MS Office
• Fine Dining Experience preferred
• Must be flexible for schedule and have the ability to work long hours standing
• Must be able to lift 50 pounds

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests
• Manages all F&B related areas to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the Hotel’s appearance standards
• Hires, manages and trains staff in all technical and non-technical aspects of their role including Hotel standards of quality and service
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
• Bridges communication with service and BOH staff regarding reservations and/or special events
• Works closely with BOH team to execute all services and banquet and catering events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Hotel’s policies and applicable laws
• Completes and administers employee performance appraisals
• Scheduled as and acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff in the Hotel. Works with remaining staff to complete tasks in an effective and efficient manner.
• Conducts monthly beverage inventories and quarterly China, glass and silverware inventories
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Controls costs of food and beverage by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
• Protects Hotel guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
• Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested