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Food & Beverage Manager

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POST DATE 9/9/2016
END DATE 10/8/2016

Mandarin Oriental, New York New York, NY

New York, NY
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)


Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. Mandarin Oriental now operates, or has under development, over 10,000 rooms in 23 countries with 16 hotels in Asia, 14 in The Americas and nine in Europe and North Africa.Our aim is to be widely recognized as the best luxury hotel group in the world, providing exceptional customer satisfaction in each of our hotels. The growth strategy of our Group is to successfully operate 10,000 rooms in major business centers and key leisure destinations around the world, whilst continuing to expand our presence globally. Our current portfolio reaches across four continents, and we remain firmly on track with our development plans. The portfolio includes our original flagship properties, the acclaimed Mandarin Oriental, Hong Kong and Mandarin Oriental, Bangkok. Our other deluxe hotels are located in prime destinations worldwide, from London and New York, to San Francisco and Singapore. The Group regularly receives international recognition and awards for our legendary service hospitality. Scope of Position The Food & Beverage Manager is responsible for, but not limited to, the overall Food & Beverage Operations including Stewarding. Organizational Structure The Food & Beverage Manager will work closely with the Director of Food & Beverage and Executive Chef to ensure the food and beverage department runs smoothly. The functional positions of Director of Banquet and all F&B outlets Director will report to the Director of Food & Beverage. Duties and Supporting Responsibilities Will execute all operational and strategic initiatives that have been discussed and initiated. Will provide feedback and alternatives. Preparation of strategic business plans for the hotel specifically pertaining to Operations. Development of lower and middle management executives through coaching, mentoring and through constant formal interactions at specific yet periodic intervals. To use the Balanced Score Card and other appraisal formats as tools for goals and target settings and to engage in feedback. Development and maintenance of business through effective guest relations Recruit and train staff in accordance with hotel guidelines Regularly review staff performance in accordance with hotel guidelines Remain up to date with local and international restaurant trends Formulation and implementation of strategy related to the Food & Beverage. From time to time and as relevant, the Food & Beverage Manager will propose strategies and solutions to operational issues with the intent of improving guest services and employee productivity. Requirements A minimum of 5 years Restaurant Management in luxury hotel environment Strong written and verbal communication skills in the English Language Skill in organizing resources and establishing priorities Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects Ability to supervise and train employees Professional appearance and demeanor High level of logical, organizational, and accuracy skills Ability to work long or odd hours as needed Have a strong sense of responsibility for financial goals set forward by the company Have a strong sense of responsibility for guest and colleague satisfaction scores. Has understanding of New York City UNION (ref. 47359)