The Roxy Hotel is an electric destination for music, film, and art, located on the border of SoHo and TriBeCa. We employ a close-knit group of natural-born entertainers, supreme go-getters and masters of hospitality. If you want to work here, you simply must love food and beverage, good music and being around some of the most interesting people in New York City on a daily basis.

The Roxy Hotel is looking for a Director of Food & Beverage who will be responsible for all aspects of the day-to-day Food & Beverage operation with a solid focus on front of house operations and management of the entire guest experience. The ideal candidate will have exceptional leadership skills, a personable disposition, and exhibit a strong floor presence. Experience with all elements of guest service and training as well as the administrative responsibilities of budgeting, staffing, hiring, and controlling department expenses are imperative.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Administration

• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Completion of monthly forecasts.
• Develop and maintain all department Standard Operating Procedures.
• Oversee all scheduling and weekly payroll within the department including Kitchen and Events.

Finance

• Maximize team member productivity through flexible scheduling to meet the financial goals of the hotel as well as the needs of service.
• Ensure each outlet is operating within budget to brand standards while maximizing profitability.
• Ensure the lowest cost structure in each area without negatively impacting brand promise to guest.
• Manage costs based on key performance indicators.
• Analyze food and beverage prices in relation to competition and to facilitate accurate forecasting.
• Manage operational assets cost and maintenance, including china, glass, and silverware inventory.
• Direct the monthly inventory management and maintenance of hotel operating equipment.
• Ensure policies regarding handling cash, credit cards, financial record keeping and licensing are followed.

Operations

• Ensure that all brand standards are implemented.
• Oversees the completion and maintenance of the department’s operations manuals.
• Work with GM and other department heads in a supportive and flexible manner to ensure guest satisfaction and the overall success of the hotel.
• Ensure Food & Beverage team works cohesively with all other departments.
• Be available at all times in case of emergency.
• Conduct daily/weekly team member meetings and quarterly departmental meetings.
• Monitor the quality and consistency of all Food & Beverage products.
• Ensure events are executed to standard.

Guest Satisfaction

• Ensure all team members maintain the integrity of the brand while providing outstanding guest service at all times.
• Spend time on the floor coaching and motivating managers and team members-monitoring and participating in guest interaction. Ensure Service Standards are being upheld and coaching team as required.
• Respond to all guests inquires and issues in a timely manner.
• Maintain positive guest interaction and continue to build loyal working relationships.

Team Members

• Responsible for overseeing and assisting in the recruitment and selection of all Food & Beverage team members. Ensure all Food & Beverage Managers follow hotel procedures when recruiting.
• Responsible for team member relations, retention, staff training, and development.
• Oversee the reliability and appearance of all Food & Beverage team members, ensuring uniforms are worn and maintained as designed and Personal Appearance Guidelines are adhered to.
• Work with individual managers to ensure their skill set is being used to full potential and continue to develop their abilities through further training and coaching.
• Ensure team members receive continual service training and development tools to create a challenging and rewarding team member experience.
• Utilize the hotel’s team member recognition program to motivate and increase team member morale.
• Ensure all team members understand and adhere to the hotel’s policies and procedures, including the House Rules, and Safety & Security procedures.
• Review and respond to annual Climate Survey results with appropriate communication and changes.
• Demonstrate and promote the hotel’s vision, brand, culture and core values at all times.
• Promote and maintain a fair and respectful workplace.

SUPERVISORY RESPONSIBILITIES:
Directly supervises team members in the Food and Beverage Department and the Kitchen.
Be aware of and ensure constant compliance with all necessary operation policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Waste Management
• Emergency Procedures
• Fire Safety Procedures
• Liquor Licensing

EEO/AA including Vets and Disabled

The ideal candidate will be:

• Analytical: Produces results from garnering and researching data. Designs workflows and procedures.
• Strategic Thinker: Develops strategies to achieve goals. Understands and builds on teams’ strengths and weaknesses. Analyses market and competition. Adapts strategy to changing circumstances.
• Customer Service Oriented: Open to service assistance. Responds promptly to customer needs. Manages difficult situations.
• Leader: Displays passion and positivity. Leads by example. Inspires respect and trust. Motivates team. Resolves conflicts, responds quickly to team member concerns.
• Dependable: Consistent professional presence. Keeps commitments. Takes responsibility for own actions. Responds to management’s direction, follows up and completes projects.
• Job Type: Full time and on the premises daily/nightly. 10 hour shift in person.

Pay: $120,000.00 – $135,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance