Join Celebrity Chef Charlie Palmer at Charlie Palmer Steak IV in the legendary Knickerbocker Hotel, the newest addition to Chef Charlie Palmer's renowned collection of steakhouses, restaurants, and bars.

We are seeking a passionate and enthusiastic F&B management professional who has a profound interest in food and wine, a strong desire to build culinary knowledge, and a drive to meet the highest standards in our profession.

We offer highly competitive compensation packages, where you will work alongside Chef Charlie Palmer and the Knickerbocker management team to oversee the restaurant and lounge operation, wine and beverage program, and guest service program.

The ideal candidate has a commitment to excellence, works well in a team environment, and has a desire to learn and grow under one of the most renowned Chef's and culinary brands in the country.

Responsibilities:

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests
• Manages all F&B related areas to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the Hotel’s appearance standards
• Hires, manages and trains staff in all technical and non-technical aspects of their role including Hotel standards of quality and service
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
• Bridges communication with service and kitchen staff regarding reservations and/or special events
• Works closely with culinary team to execute restaurant service and banquet and catering events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the hotel's policies and applicable laws
• Make rounds of all food and beverage outlets to ensure guest needs are met
• Responsible for employee relation issues and reviews incidents with Human Resource Manager
• Completes and administers employee performance appraisals
• Conducts monthly wine and beverage inventories and quarterly china, glass and silverware inventories
• Opens and closes all F&B Areas on a regular basis while ensuring hotel is secure upon departure, equipment, doors, etc. are locked
• Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff in the hotel and works with remaining staff to complete tasks in an effective and efficient manner
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Protects hotel guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
• Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintains consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested

Preferred Qualifications:

• Minimum 3 – 5 years’ experience in a qualified position and hotel food & beverage division
• A passion for hospitality, food and beverage, and the guest experience
• Experience overseeing a wine program
• Strong organizational & creative problem-solving skills
• The ability to comfortably lead a team in a busy atmosphere
• Creative & team oriented
• Must have excellent computer skills, beverage cost management, catering experience
• Fine Dining Experience a plus

Benefits:

We offer medical, dental, and vision benefits for full time employees, as well as a 401(k) and employee dining discount benefits.