Assistant Food & Beverage Manager
- We believe in performance, agility, innovation, fun, collective intelligence, and empowerment.
- We take great pride in celebrating successes, yet we do also accept to fail so we can bounce back even stronger.
- We are empowered and fully accountable. Everyone is encouraged to take ownership, make decisions and drive impact.
- We act as One team. Global, Regions and Hotels build and drive our commercial and marketing strategy together, support each other and grow collectively. We learn from each other, we win collectively.
- Be a visible, inspiring presence on the floor, embodying the hotel's refined image through a warm, polished, and attentive leadership style
- Lead, motivate, and develop F&B teams to enhance service excellence, sales performance, and productivity across all outlets
- Oversee daily restaurant, bar, and in-room dining operations, ensuring brand standards, quality, and consistency are upheld
- Foster strong collaboration with Culinary, Sales, and hotel leadership to deliver exceptional guest experiences and successful events
- Build meaningful relationships with guests, proactively addressing feedback and resolving concerns with care and discretion
- Champion personalized service, empowering teams to anticipate needs and create memorable moments
- Support menu development, pricing, and daily operations in partnership with the Head Chef
- Manage special events, group bookings, and hospitality suites with precision and attention to detail
- Set and monitor sales targets, analyze guest feedback, and implement initiatives to drive revenue growth
- Ensure compliance with financial controls, cash handling procedures, purchasing standards, and brand audit requirements
- Oversee inventory, purchasing, and equipment care to ensure efficiency and asset preservation
- Leverage creativity and local partnerships to enhance visibility and grow business within the surrounding community
- A hospitality professional with at least one year of experience in an Assistant Manager or similar leadership role within a New York City unionized restaurant or hotel environment
- Formally trained in Food & Beverage or Hospitality, with a minimum two-year degree preferred
- Highly knowledgeable in beverage controls, cost management, and inventory systems, with a strong command of LSOP standards, liquor laws, and safety regulations
- Exceptionally organized and analytical, able to balance pace, precision, and operational excellence in a dynamic environment
- A confident communicator with excellent English skills, both written and verbal; proficiency in French or an additional language is a distinct advantage
- Comfortable working in a fast-paced environment and with flexible availability.
- Our culture is inclusive . We value the richness of the 120 nationalities, the different backgrounds, the different stories that make up our company.
- We care for the world around us : our teams, our guests, our establishments, our environment are at the heart of our concerns. Our mission is human, essential: to bring cultures together, to open windows on the world, to provide unforgettable experiences , day after day.
- All our heartists are talents in the making, they are the future of our group and our hotels. Helping them grow professionally and develop personally according to their wishes and ambitions is our priority.
- Together, we imagine your future. Our group is large, with many opportunities , and the experiences are infinite.
- We dare to question the status quo . We challenge ourselves to always do better. We take risks , we dream the impossible and make it possible.
- Hospitality is teamwork, and we are stronger together . We believe in caring, we respect our differences and value all voices. We work as a team, saying what we do and doing what we say.
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