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About the Role

Manage the day-to-day operations of all restaurant leaders and employees, facilities, sales, and costs, ensuring optimum performance and guest satisfaction.

Responsibilities

• Consistently offer professional, friendly, and engaging service.
• Manage the day-to-day function of all restaurant leaders and employees, facilities, sales, and costs.
• Control and analyze luxury level mixology, wine, and afternoon tea concepts, quality levels of production, Guest Satisfaction Index (GSI), employee satisfaction, merchandising and marketing, operating costs, and sanitation, cleanliness, and hygiene.
• Ensure optimum performance in all areas.
• Supervise, coordinate, and direct prompt, efficient, and courteous serving of food and beverages in three luxury tiered restaurant concepts.
• Ensure optimal service is provided while maximizing profit potential.
• Establish and maintain effective employee relations.
• Ensure proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands.
• Conduct interviewing, hiring, employee orientation, training, on-the-job performance, coaching, counseling, and progressive corrective action.
• Develop formal training programs per outlet and an annual training calendar, implementing on-the-job training sessions for restaurant employees.
• Produce and implement creative promotional programs to boost sales and visibility, and develop an annual promotions calendar.
• Perform other duties as assigned.

Requirements

• Minimum of 5 years’ experience as Department Head, Restaurant Director of Operations or General Manager.
• Computer literate in Microsoft Window applications and all social media.
• Strong leadership skills.
• Strong knowledge of food & beverage product and current industry trends.
• Excellent interpersonal and communication skills.
• Fluent in English; a second language is an asset.
• Solid understanding of Local 6 Union CBA is an asset.
• Must be legally authorized to work in the United States.

Skills

• Mixology
• Wine knowledge
• Afternoon tea concepts
• Food & beverage product knowledge
• Microsoft Window applications
• Social media
• Leadership
• Interpersonal skills
• Communication skills

Location

• New York City

Work Type

• Permanent
• Full-Time

Experience Level

• 5+ years as Department Head, Restaurant Director of Operations or General Manager

Education Level

• Degree in Hotel and Restaurant Management preferred, or equivalent operational experience.

Salary/Compensations

• $115,000 - $120,000 per year plus bonus

About the Company

• Accor is a worldwide leader in hospitality.
• The Plaza, A Fairmont Managed hotel, is a timeless landmark capturing memories since 1907.
• Located in the heart of midtown, The Plaza features 282 luxury hotel rooms and suites, the elegant Champagne Bar, and the legendary Palm Court.
• The Plaza offers the Five Diamond standard of excellence and sophistication while providing an authentically local and unrivalled experience for guests.

Equal Opportunity

• All your information will be kept confidential according to EEO guidelines.