Hotel Food & Beverage Manager

The iconic Elysée New York Hotel is preparing to enter an exciting new chapter as an intimate luxury boutique hotel. Located in the heart of Midtown Manhattan, Elysée New York combines the elegance of a historic New York residence with the warmth, individuality, and cultural spirit of a European grand hotel. Elysée New York Hotel is seeking an experienced, passionate, and highly visible Food & Beverage Manager to help shape and lead the service experience within the Lounge and across the hotel’s food and beverage operations. Reporting to the Director of Operations, the Food & Beverage Manager will serve as a cultural leader, gracious host, and ambassador of the Elysée New York experience.

Responsibilities

Serve as a highly visible leader and gracious host within the Lounge and throughout the hotel's food and beverage operations; Lead daily operations of the Lounge, beverage service, and other assigned food and beverage experiences; Bring the Lounge concept to life through thoughtful service practices, personalized guest recognition, consistent presentation, and warm residential hospitality; Ensure every food and beverage interaction reflects the hotel's luxury positioning, service philosophy, and Leading Quality Assurance standards; Engage actively with guests, anticipate preferences, recognize returning visitors, and create memorable moments; Monitor guest feedback and resolve concerns with professionalism, empathy, discretion, and sound judgment; Maintain highest standards of service, cleanliness, atmosphere, product presentation, grooming, and operational readiness; Ensure compliance with food safety, sanitation, liquor, health department, and workplace safety requirements; Collaborate with Culinary, Front Office, Housekeeping, Engineering, Security, Sales, and other hotel teams; Recruit, interview, hire, train, coach, mentor, evaluate, and develop food and beverage team members; Lead daily briefings and ensure team is informed about occupancy, VIPs, returning guests, events, menu changes, and service priorities; Establish clear expectations and ensure consistent execution of service standards, operating procedures, and LQA criteria; Assist Director of Operations with annual budgeting, forecasting, revenue planning, expense management, and financial analysis; Monitor labor productivity, scheduling, overtime, food cost, beverage cost, operating supplies, and expenses; Manage purchasing, receiving, inventory controls, storage, and product rotation; Ensure compliance with cash-handling, point-of-sale, purchasing, billing, and financial-control procedures; Partner with hotel leadership to develop F&B promotions, seasonal experiences, and programming; Champion service standards and quality expectations of Elysée New York, Crescent Hotels & Resorts, and Leading Quality Assurance; Conduct regular service observations, departmental inspections, and operational audits; Analyze guest feedback and quality trends and implement coaching, training, or procedural changes; Support pre-opening, reopening, repositioning, and brand-evolution initiatives; Maintain flexibility and availability, including mornings, evenings, weekends, and holidays; Perform other job-related duties as assigned

Requirements

Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent combination of education and professional experience; Minimum five years of progressive food and beverage experience within an upscale, luxury, lifestyle, private-club, or fine-dining hospitality environment; Minimum three years of management experience overseeing restaurant, lounge, bar, or hotel food and beverage operations; Previous experience working within a Leading Quality Assurance- and/or Forbes Travel Guide standards-driven luxury hospitality environment; Demonstrated success delivering exceptional guest experiences, developing service teams, and achieving financial and operational objectives; Strong knowledge of food and beverage operations, luxury service standards, beverage controls, inventory management, and health and safety requirements; Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays; Strong leadership presence and genuine passion for luxury hospitality; Ability to lead visibly and confidently from the floor while remaining approachable to guests and team members; Exceptional guest-service, interpersonal, and relationship-building skills; Strong emotional intelligence, discretion, judgment, adaptability, and composure; Thorough knowledge of food, wine, spirits, cocktails, beer, and luxury beverage service; Strong understanding of fine dining, luxury hotel, lounge, and bar operations; Demonstrated knowledge of Leading Quality Assurance and/or Forbes standards; Ability to translate luxury quality criteria into daily service delivery, team training, operating procedures, coaching, and measurable performance expectations; Ability to conduct service observations, evaluate performance against established luxury standards, and implement corrective coaching and continuous-improvement initiatives; Strong understanding of guest recognition, personalization, emotional engagement, service timing, product presentation, and anticipatory hospitality; Ability to create service that is polished and precise while remaining warm, intuitive, natural, and personal; Demonstrated ability to recruit, train, motivate, coach, and develop high-performing teams; Strong organizational and time-management skills with ability to manage multiple priorities in a fast-paced environment; Financial acumen, including budgeting, forecasting, labor management, cost control, inventory management, and performance analysis; Strong problem-solving, decision-making, and service-recovery abilities; Ability to manage guest concerns and operational challenges with professionalism, empathy, discretion, and accountability; Excellent written and verbal communication skills; Ability to communicate effectively with guests, team members, hotel leadership, ownership representatives, vendors, and business partners; Proficiency with Microsoft Word, Excel, Outlook, point-of-sale systems, scheduling platforms, and inventory-management systems; Ability to maintain consistency and attention to detail across multiple service periods and changing business demands

Nice to have

Previous experience within a luxury boutique hotel, independent luxury hotel, private members' club, luxury lifestyle hotel, or fine-dining environment; Experience within the New York City hospitality market; Experience opening, reopening, repositioning, or launching a hotel, restaurant, lounge, or new hospitality concept; Experience preparing teams for Leading Quality Assurance, Forbes, or comparable luxury quality assessments; Previous experience with The Leading Hotels of the World or another internationally recognized luxury hotel organization; Food Protection Manager Certification and TIPS Certification, or ability to obtain both within 30 days of hire; Experience with MICROS or a comparable point-of-sale system

Benefits

Opportunities for professional development; Career advancement; Collaboration; Personal growth