Food & Beverage Director

Company Description

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.

As a Assistant F&B Manager, you will show your leadership and interpersonal strengths to maximize the F&B Operations and ensure an exceptional guest journey. 

What is in it for you:

You will be working with a creative, driven group of professionals in an award-winning NYC luxury hotel. With the global footprint of ACCOR Hotels, you have the opportunity to grow and advance within the company and work with colleagues from all over the world on a regular basis. Employee discounts and exceptional benefits available. Convenient to all public transportation.

Job Description

As Director of Food & Beverage, you are the visionary force behind the hotel’s Food and Beverage operation and strategy, the voice of its positioning and the guardian of its desirability. You orchestrate all Food & Beverage initiatives with precision, creativity, and purpose to elevate the hotel’s reputation and optimize its performance.

Reporting directly to the General Manager, and in close collaboration with the Hotel Operations and Revenue Management teams, you design, implement and oversee a refined and ambitious strategy that positions the property as a market leader in all our Food & Beverage Operations, including Social 45 Bar & Bistro, In Room Dining, Banquets and all Culinary operations.

With a deep understanding of the luxury landscape, you know how to craft compelling narratives, unlock new business opportunities, and attract discerning clientele. You lead a talented team with charisma and clarity, nurturing excellence and accountability at every level.

What is in it for you?

• Employee Discount Travel Program
• Employee Assistance Program (EAP)
• Extended healthcare plan coverage
• Opportunity to develop your talent and grow with the Company across the world
• Ability to make a difference through our Corporate Social Responsibility activities

Role Description / What you will do

Food & Beverage Leadership & Strategy

• Develop an operating budget for each of the department’s revenue outlets.
• Lead and strategize the Bar-centric vision of Social 45
• Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Manage the long-range staffing needs of the department.
• Approve the menus proposed by the Chef for all outlets and special events.
• Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Research new products and develops an analysis of the cost/profit benefits.
• Develop and implement policies and procedures for food and beverage departments.
• Review new techniques for food preparation and presentation in a manner and variety to maximize member and guests satisfaction and to minimize food costs.
• Consult with the Chef de Cuisine and other culinary Sous Chefs daily to help assure the highest level of guest satisfaction at minimum cost.
• Develop on-going professional development and training programs for food production, and service and bar production/service personnel.
• Address guest complaints and advise the General Manager about appropriate corrective actions taken.
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Approve all product invoices before submitting to the accounting department.
• Manage physical inventory verification and provide updated informati