We are the Hospitality Department. We thrive on creating memorable and incomparable experiences in hospitality - spanning the gamut of food service development, operations, consulting, and strategy. We are a team of highly experienced, New York City-based operators in the restaurant and hotel industry. Our diverse backgrounds allow us to provide omni-channel solutions in the hospitality sector. These include concept development, management, and consulting for fine dining restaurants, quick serve & fast casual brands along with CPG (consumer product goods) derived from QSR / FCB. We provide solutions in real estate, hotels and entertainment.

Opportunity: Our Executive Team is searching for a Food & Beverage Director for all food and beverage operations being developed within The Martinique Hotel.  These include the new B & L Diner, opening mid-November, our cocktail lounge Bronze Owl, 

B & L Bakery and our retail dessert experience – Sweet Graffiti.  We also operate in-room dining in addition to producing all food for the banquet department at the property.  

Under the direction of the Partners, the successful candidate will assist in the operation of all venues.  The Food & Beverage Director will oversee and interact with the service team to achieve a high overall level of guest satisfaction using a ‘hands on’ approach to mentoring, team building and overall success.

Compensation: Commensurate with experience, Exempt Position

Health Insurance

Paid Vacation, Paid Holidays

Two-fold Bonus Structure for Labor/Food Costs and Critic Reviews

The Food & Beverage Director utilizes a ‘hands on’ approach with the Food &
Beverage Team in organizing and implementing the activities and standards of
all operations, along including maintaining quality and service. This individual
will focus a significant portion of their time in guest facing areas to ensure that
the service team is performing. Utilizing a ‘hands on’ approach to leadership
and team building. ‘Touching tables’ and building relationships with guests is
paramount. This includes ensuring the team complies with all minimum brand
standards for hotel guests.
Working under the Partners the candidate works to coordinate and oversee
training, organizing and leadership necessary to implement and achieve stated
objectives in sales, COGS, employee retention, guest interaction, service, and
quality standards. In addition, this much be achieved with the highest levels of
cleanliness and sanitation.
REPORTS TO: Partners / Principles
COLLABORATES WITH: All Front-of-House Managers
Front Line Team Members
Executive Chef, Chef de Cuisine and Pastry Team
Marketing and Public Relations Team

Education, Certification, Experience
High School Diploma or equivalent required. Must be able to add, subtract, multiply and divide
all units of measure.
Associate degree in hospitality management or equivalent certificate preferred
Minimum 10 Years of experience in a high-level food and beverage operation including a
minimum 5 years of front-of-house restaurant management experience.
Minimum 2 years of multi-unit management experience in casual-fine dining.
Minimum 2 years’ experience in four / five hotels interacting with guests through In-Room-Dining
and Banquets / Events