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Champagne Bar Manager

New York, NY, USA
Full-time
Job-Category: Food & Beverage
Job Type: Permanent
Job Schedule: Full-Time

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Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Job Description

The Champagne Bar Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Champagne Bar Manager will lead a management and service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.

Compensation: $75,000.00 - $82,000.00 - Annual Salary plus bonus

Responsibilities

Floor presence during shift, greeting and interacting with guests
Perform daily inspection of restaurant for readiness according to standards
Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards
Responsible for maintaining the highest standards of service and ambiance
Supervision of tabletop presentation for meal service.
Supervise and direct service
Handle guest complaints in the most diplomatic manner
Ensure food quality and 100% customer satisfaction
Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing)
Maintaining inventory of equipment, linen and other supplies
Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions
Monitoring and controlling Micros system in appliance to guest checks and hotel reports
Monitor speed of service and exercise quality control for both food and beverage
Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals
Increase knowledge of the industry trends
Maintain safety by adhering to stated safety policies and handle guest and employee accidents
Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
Relay any outlet maintenance needs to the Engineering Department by work order program
Keep storerooms in a state of readiness, cleanliness and tidiness
Promote and maintain good employee relations between service kitchen and dining room
Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train
Wine list development
Responsible overall for the delivery of wine service
Progressive and ongoing staff education
Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item
Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons
Ethical duty to work with the taste preference and budget parameters of the patron
Maintenance of all wine lists and menus

Qualifications

A college degree is preferred
Freestanding restaurant experience necessary or luxury hotel experience a plus
Strong food/wine and liquor knowledge
Excellent customer service skills
Clear concise written and verbal communication skills in English, second language is an asset
Must be proficient in Microsoft Office, namely Word and Excel
Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail
Ability to meet deadlines, work under pressure and work independently
Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts
Ability to handle multiple tasks
Strong leadership skills and the ability to motivate people
Complete knowledge of P.O.S system
Ability to calculate/analyze data
Basic business math and accounting skills
Attention to detail and strong sense of urgency
The ability to think ‘out of the box’ and see the big picture
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

The Plaza, A Fairmont Managed Hotel

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Champagne Bar Manager