Food & Beverage Manager -In Development

Garden City Hotel • Garden City, NY • 3w ago

Salary Range: $65,000.00 To $75,000.00 Annually

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 Burkes signature whimsical approach and seasonally driven menus are destined to make Red Salt Room the most sought-after restaurant reservation on Long Island. Garden Citys 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 Burkes 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 Assistant 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.

This position reports to our Director of Food and Beverage Outlets.

Responsibilities include, but are not limited to:

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.

Requirements:

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.

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