Restaurant Manager

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POST DATE 9/15/2016
END DATE 10/15/2016

The Peninsula Hotels New York, NY

New York, NY
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)
Bachelors Degree


The Peninsula New York is a premiere luxury hotel located in Midtown Manhattan. We are pleased to announce the availability of an outstanding career opportunity for a unique professional dedicated to delivering uncompromising customer service to a very affluent clientele. The Restaurant Food and Beverage Manager of the Peninsula New York will be responsible for assisting the Director of Restaurants in the direction and organization of activities and services of all hotel food and beverage outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Other duties may include but are not limited to directing the managers of the specific food & beverage service areas to ensure the highest quality standards are met. Oversees food & beverage budgets and controls for the Clement and Gotham Lounge. Administers food & beverage marketing programs for the restaurant. Ideal candidates have at least 5 years of hotel food and beverage management experience. Union exposure is highly desirable and a college degree is an asset. Proven leadership skills are necessary. Excellent customer relations. Overview of Major Functions and Responsibilities: Manage/Supervise: þ Oversee Food & Beverage operation in assigned outlets of Clement and Gotham Lounge, ensuring that all staff provide proper, friendly and efficient service. þ Prepare sales and expense budget on a yearly basis according to companys direction þ Ensure revenues are in line with set sales budget and monitor closely to maintain expenses within budget þ Prepare P&L report on a monthly basis þ Ensure the operation is in line with policies, procedures and standards as outlined by the hotel management þ Deal with guests on special requirements þ Ensure proper grooming and personal hygiene of all staff þ Oversee the functioning of the section and report on deficiencies or breakage of operational equipment þ Ensure sufficient operating equipment is available at all times whilst minimizing stock inventories þ Ensure compliance with internal regulations and house rules, discipline staff as required and resolve problems referred þ Play an active role in the department, heavy interaction with guests, provide direction for staff þ Ensure that liquor is served responsibly and that laws are respected. þ Ensure that all F&B service areas are neat and clean at all times. þ Ensure that all side work is performed. þ Observe the appearance of dishes as they are served to guests to ensure quality, presentation and portion consistency þ Conduct regular briefings to review daily specials, staff understanding of the menu items, serving technique or special handling and uniform/grooming/Peninsula image inspection þ Conduct performance evaluation with staff twice a year and evaluation on new staff after three months þ Work with chef to ensure adequate and quality food is readily available þ Work with steward to ensure service pieces are prepared and readily available þ Ensure that recycling procedures are followed in the service areas þ Ensure that safe work practices are followed þ Set an example and enforce Peninsulas standards and Code of Conduct þ Create weekly schedules taking into account hotel occupancy and forecast projection þ Follow cost control procedures/formulas þ Follow dictates of health and sanitation regulations þ Monitor daily and evening beverage requisitions and liquor delivery to the outlet þ Monitor staffs handling of chinaware to keep loss at a minimum þ Communicate maintenance / repair needs to Housekeeping / Engineering þ Monitor bread supply to prevent waste or loss þ Ensure that linen is not misused þ Make appropriate adjustments during the day in order to achieve planned profit goals Marketing/Merchandising þ Develop ideas for expanding business and increase sales among current clientele þ Plan and develop promotional ideas, staff incentives, contests, etc. þ Train all service staff on up-selling techniques þ Assist in Public Relations programs Communications þ Work closely with the Risk Management Director to ensure that we maintain a safe environment for staff and guests þ Create and maintain a sound working relationship with other departments of the hotel þ Conduct on-the-job training and perform corrective measures in a positive manner þ Keep F & B management informed and apprised of all pertinent developments and issues þ Ensure sanitation procedures are strictly adhered to by all staff þ Perform miscellaneous duties as assigned by Food and Beverage Director and / or Assistant Food and Beverage Director þ Provide back up documentation on any billing dispute, work with cashier þ Set up guest history card files for customers Guidance þ Maintain a management attitude at all times þ Supervise, train and develop staff. þ Make decisions and work independently within the parameters of the positions responsibility