Food and Beverage Manager

Food and Beverage Manager 3.6 3.6 out of 5 stars 45 7th Street, Garden City, NY 11530 $70,000

• $75,000 a year
• Full-time The Garden City Hotel 73 reviews $70,000
• $75,000 a year

•

Full-time Job Title:

Food and Beverage Manager Location:

Long Island, New York Property:

The Garden City Hotel, a Luxury Four-Diamond Hotel Position Overview A landmark of gracious hospitality and first-class service on Long Island, New York, the elegant and historic Garden City Hotel welcomes guests into spacious and luxurious guest rooms and suites, and delights with an array of new dining experiences, including Red Salt Room by David Burke. Legendary Chef David Burke's signature whimsical approach and seasonally driven menus are destined to make Red Salt Room the most sought-after restaurant reservation on Long Island. Garden City's newest restaurant hums with style, sophistication, and creativity. Don't miss the stunning floor-to-ceiling backlit sea salt brick wall, a decorative nod to Burke's patented Himalayan sea salt dry-aging technique. We pride ourselves on our meticulous attention to detail and relentless drive towards success, and we are looking for Hospitality Professionals to help us reinforce the standards that historically make us one of the best in the business. We are currently looking for an Restaurant Manager who will assist in overseeing our King Bar by David Burke, Red Salt Room by David Burke, Patio Bar (seasonal), In Room Dining and The Rose Room Underground Lounge. Key Responsibilities include, but are not limited to: This position reports to our Director of Food and Beverage Outlets. Supervising the floor during meal periods to ensure standards and steps of service are met through all guest interactions. Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for the staff and other hotel employees. Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local practices. (e.g. ServSafe, Responsible Vendor) Ensuring that all steps of services as outlines in training materials are being followed on a daily basis. Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings. Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Give guidance toward improvement and make necessary adjustments for consistency. Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of key punches to program system. Ensure that all standards and hotel cash handling procedures are met. You will have the opportunity to optimize operations and effect the execution of an exquisite dining experience for every customer. Qualifications Hotel/Fine Dining Restaurant management experience. Dynamic and guest oriented individual. Demonstrated leadership and team building. Developed interpersonal and communications skills. Work both independently as well as part of a dynamic team. Ability to multi-task and strategize against changing priorities. Computer skills, i.e. Micros, Open Table. Able to maintain a consistently high level of service standards. Possess a strong dining room presence.

Benefits:

Group Health Insurance Plans (Medical, Dental, Vision) Company Paid Life Insurance Long Term Disability 401k

Retirement Savings Plan Paid Vacation Days and Paid PTO Days Aflac Supplemental Short Term Disability, Accident Advantage and Cancer Care Plans Job Type :

Full-time Pay:

From $70,000

• $75,0000 per year.

Based on experience. You must provide a resume detailing your work history to be considered.

EOE/M/F/D/V

www.gardencityhotel.com

Job Type:

Full-time Pay:

$70,000.00

• $75,000.

00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance Application Question(s): A VIP guest complains their entrée took too long to arrive. What is the MOST appropriate managerial response? A. Apologize and immediately replace the dish while comping the entrée B. Apologize, investigate the delay, and ensure the remainder of the experience exceeds expectations C. Explain the kitchen was experiencing high volume but offer dessert D. Offer a discount on the next visit Food cost percentages are increasing unexpectedly. What should be the FIRST step? A. Review purchasing costs and supplier pricing B. Conduct a full analysis of portion control, waste, and inventory management C. Adjust menu pricing immediately D. Reduce staff meal allowances A server consistently upsells successfully but has received feedback from guests that their approach feels aggressive. What is the BEST managerial response? A. Praise their sales performance but advise moderation B. Coach the server on reading guest cues and using more conversational recommendations C. Reduce their section size to limit guest interaction D. Ask them to stop upselling During peak service the kitchen is experiencing significant delays. What is the BEST operational response? A. Pause seating temporarily until ticket times recover B. Communicate with guests proactively while coordinating with the kitchen to prioritize service flow C. Offer complimentary appetizers to affected tables D. Ask servers to delay taking new orders Which strategy MOST effectively increases beverage revenue in a luxury restaurant? A. Expanding the wine list with premium selections B. Training staff on pairing recommendations and suggestive selling C. Offering daily drink specials D. Promoting house wines aggressively A large party arrives earlier than their reservation during peak service. What is the BEST course of action? A. Accommodate them immediately if possible B. Ask them to return at the reservation time C. Evaluate capacity and attempt to seat them without disrupting service standards D. Offer them seats at the bar until their table is ready What leadership style is MOST effective in a luxury hospitality environment? A. Delegating responsibilities and allowing autonomy B. Maintaining strict authority and discipline C. Coaching employees while holding them accountable to standards D. Allowing senior staff to manage operations independently A regular guest mentions dissatisfaction with a recent visit. What is the BEST response? A. Apologize and offer compensation immediately B. Listen carefully, acknowledge the issue, and work to restore confidence in the experience C. Ask the server involved for their perspective first D. Provide a complimentary item during the next visit Which wine pairing is generally considered BEST with oysters or shellfish? A. Sauvignon Blanc B. Chablis C. Champagne D. Pinot Grigio When holding staff accountable in a luxury hospitality environment, what is the MOST effective management strategy? A. Enforce strict disciplinary action B. Provide clear expectations and consistent follow-up on performance C. Address issues only when guest complaints occur D. Allow experienced employees greater flexibility with standards

Education:

High school or equivalent (Preferred)

Experience:

Hospitality management: 2 years (Preferred)

Work Location:

In person