What are the responsibilities and job description for the Food & Beverage Manager position at The LINE, The Ned (US) & Saguaro Hotels?
More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.
In the heart of New York City, The Ned NoMad embodies timeless elegance and modern luxury within the historical Johnston building at the bustling intersection of 28th and Broadway. Expect experiences that transcend accommodation, becoming journeys through time and style. The building also houses Ned's Club NoMad New York, a private membership club with a global community of like-minded professionals seeking connection and inspiration in exclusive spaces. Coming soon is Ned's Club Washington DC, offering even more opportunities for meaningful connections and enriching experiences.
That colorful hotel in the desert, The Saguaro is a good time. It’s not that complicated. There’s plenty of sunshine, a buzzing pool scene and lots of local flavor.
Responsibilities
- Must be courteous and gracious, maintaining a professional demeanor at all times
- Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel
- Maintain “open door” communication with employees
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
- Must have full knowledge of menu items, their ingredients and preparation techniques
- Uphold the highest standards of hospitality, constantly monitoring guest experience
- Responsible for obtaining maximum results in the utilization and appearance of the F&B areas, the quality levels, performance and standards of service
- The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments
- Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner
- Responsible for interviewing, selecting, training, guiding, managing and scheduling personnel
- Monitor performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting goals and delivering recognition and reward
- Take ownership of all service issues brought to your attention by guests
- Ensure staff understands their job expectations before holding them accountable
- Maintain awareness of documentation needed and retained in employee files
- Attend relevant meetings
- High School diploma or general education degree (GED)
- Three (3) years related experience in hospitality or service industry preferred
- Strong communication skills
- Collaborative spirit
- Ethical Conduct
- Computer Proficiency: Microsoft Office, Opera PMS, POS
- Positive Attitude
- Eye for Detail
- Problem solving abilities
Salary : $68,640 - $72,000
