Hotel Assistant Food & Beverage Manager - Elysee New York

ABOUT ELYSÉE NEW YORK

Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies.

ABOUT SALON SANSSOUCI

At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion.

POSITION OVERVIEW

Elysée New York is seeking an experienced, service-driven Assistant Food & Beverage Manager to help direct the daily operations across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Food & Beverage Manager and the Director of Operations, this individual supervises front-of-house associates, maintains service and cleanliness standards, and serves as the manager on duty for Salon Sanssouci during assigned shifts. The Food & Beverage operation runs to Leading Quality Assurance and Forbes 5-Star standards, and the Senior Assistant Food & Beverage Manager is responsible for translating those standards into daily service behavior, team coaching, and consistent execution. This position requires flexibility across mornings, evenings, weekends, and holidays based on occupancy and business demands.

ESSENTIAL JOB FUNCTIONS

GUEST EXPERIENCE AND SALON SANSSOUCI LEADERSHIP

• Assist in managing the daily operations of the restaurant, lounge, in-room dining, and other assigned Food & Beverage outlets.

• Lead by example in providing exceptional hospitality: greeting guests, monitoring the dining experience, resolving concerns, and ensuring prompt service recovery.

• Serve as the manager on duty for the restaurant during assigned shifts, assuming leadership responsibilities in the F&B Manager's absence.

• Review guest comments, online reviews, guest satisfaction scores, and loyalty program feedback to identify service improvement opportunities.

TEAM LEADERSHIP AND DEVELOPMENT

• Supervise restaurant associates during assigned shifts, ensuring exceptional guest service and compliance with Elysée New York and brand standards.

• Assist with recruiting, interviewing, onboarding, training, coaching, scheduling, and evaluating restaurant associates.

• Conduct daily pre-shift meetings to review occupancy, reservations, VIP arrivals, menu changes, promotions, safety topics, and service expectations.

• Foster a positive, inclusive, and respectful work environment through coaching, recognition, communication, and accountability.

OPERATIONAL AND BUSINESS MANAGEMENT

• Monitor staffing levels and assist in adjusting schedules based on business volume, occupancy forecasts, and special events, helping control labor costs.

• Ensure restaurant opening, shift transition, and closing procedures are completed accurately and on schedule.

• Monitor inventory levels of food, beverages, linens, china, glassware, silverware, menus, and operating supplies, communicating replenishment needs to management.

• Assist in controlling food, beverage, labor, and operating costs by minimizing waste and maximizing productivity.

• Monitor point-of-sale transactions, cash handling, discounts, voids, and shift reconciliations to ensure compliance with company procedures.

• Complete administrative responsibilities including daily reports, shift logs, coaching documentation, payroll review, scheduling support, inventory records, and operational checklists.

QUALITY, SAFETY, AND COORDINATION

• Partner with the Executive Sous Chef and culinary team to ensure efficient communication, timely food delivery, menu consistency, and Leading Quality Assurance and Forbes Five-Star standards.

• Monitor food quality, beverage presentation, cleanliness, and overall guest experience throughout each shift.

• Ensure compliance with all food safety, sanitation, personal hygiene, HACCP, and health department regulations, including proper food labeling, dating, storage, rotation (FIFO), and temperature monitoring.

• Promote responsible alcohol service and ensure compliance with all applicable liquor laws and company policies.

• Coordinate restaurant operations with Front Office, Housekeeping, Engineering, and Sales to ensure seamless service for hotel guests and group events.

• Inspect restaurant furniture, fixtures, equipment, and facilities, reporting maintenance concerns and following up to ensure timely resolution.

• Serves as the Storytelling Champion for Salon Sanssouci and Elysée New York

REQUIRED QUALIFICATIONS AND SKILLS

• Strong leadership, coaching, and team development skills, with an excellent guest service and hospitality mindset.

• Thorough knowledge of full-service restaurant operations, hotel Food & Beverage operations, and luxury hospitality expectations.

• Working knowledge of food safety, sanitation, HACCP principles, and health department regulations.

• Strong organizational, communication, and time-management skills, with the ability to prioritize multiple responsibilities in a fast-paced hotel environment.

• Ability to analyze labor reports, guest satisfaction metrics, and operational performance.

• Proficiency with point-of-sale systems, Microsoft Office, scheduling software, and hotel property management systems, such as Opera Cloud.

• Ability to resolve guest concerns professionally while maintaining brand and Leading Quality Assurance standards.

• High school diploma or equivalent required; Associate's or bachelor's degree in hospitality management, Restaurant Management, Business Administration, or a related field preferred.