Food & Beverage Director

Food & Beverage Director – Accor

Join to apply for the Food & Beverage Director role at Accor
.

Ideally situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York’s 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time.

Our Commitment To Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor? We are far more than a worldwide leader. We are 280,000 women and men placing people at the heart of what we do, and nurturing real passion for service and achievement. Joining Accor means embarking on a unique life journey to imagine tomorrow's hospitality.

• Employee Discount Travel Program
• Employee Assistance Program (EAP)
• Extended healthcare plan coverage
• Opportunity to develop your talent and grow with the Company across the world
• Ability to make a difference through our Corporate Social Responsibility activities

• Develop an operating budget for each of the department’s revenue outlets.
• Lead and strategize the Bar-centric vision of Social 45.
• Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Manage the long‑range staffing needs of the department.
• Approve the menus proposed by the Chef for all outlets and special events.
• Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Research new products and develop an analysis of the cost/profit benefits.
• Develop and implement policies and procedures for food and beverage departments.
• Review new techniques for food preparation and presentation in a manner and variety to maximize member and guests satisfaction and to minimize food costs.
• Consult with the Chef de Cuisine and other culinary Sous Chefs daily to help assure the highest level of guest satisfaction at minimum cost.
• Develop on‑going professional development and training programs for food production, and service and bar production/service personnel.
• Address guest complaints and advise the General Manager about appropriate corrective actions taken.
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Approve all product invoices before submitting to the accounting department.
• Manage physical inventory verification and provide updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues.
• Maintain records of special events. Keep house counts of food covers, and daily business volumes.
• Ensure that an accurate reservation system is in place.
• Audit and approve weekly payroll.
• Approve all entertainment.
• Help member clients arrange banquets, luncheons, meetings, and other social functions.
• Coordinate event planning with sales & marketing team; arrange for printing of menus, procuring of decorations, entertainment and other special requests.
• Assist with planning and approving of external and internal marketing and sales promotion activities.
• Development and promotion of wine lists and bottle/glass wine sales promotion programs.
• Consistently train and advocate handling procedures to insure minimal china breakage and food waste.
• Greet guests and oversee actual service on a routine, random basis.
• Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.

• Recruit, train and mentor a high performing Food & Beverage Outlet team & Culinary team.
• Foster a culture of excellence, accountability and guest‑centric service.
• Ensure alignment…