Food and Beverage Manager - JdV by Hyatt Brooklyn
- New York City, NY
- $95,000 per year
- Permanent
- Full-time
- Oversee day‑to‑day operations across all outlets.
- Lead, coach, and mentor a team of F&B managers, supervisors, and hourly associates; provide on‑floor support during peak periods, VIP events, and openings.
- Develop strategic improvement plans for under‑performing outlets in collaboration with leadership.
- Ensure venues uphold Hyatt operating standards, policies, health codes, and brand guidelines at all times.
- Manage systems for scheduling, timekeeping, cash handling, POS, reservations, inventory, and guest‑satisfaction reporting.
- Lead all F&B pre‑opening activities for new hotels and restaurants, including concept alignment, kitchen/bar layout input, OS&E procurement, recruitment and training, soft‑opening rehearsals, and launch week execution.
- Financial Performance & Cost Control
- Prepare and manage budgets and forecasts; analyze P&L statements to control COGS, labor, and operating expenses.
- Identify revenue‑growth opportunities through menu engineering, promotions, activations, and strategic partnerships.
- Lead weekly cost reviews with outlet managers; implement correctives to achieve or exceed financial targets.
- Oversee accurate payroll submission, tip reporting, and end‑of‑month inventory reconciliations.
- Beverage Program & Inventory Management
- Lead the Beverage team in designing trend‑forward, cost‑effective bar programs aligned with culinary offerings.
- Manage ordering, receiving, and storage of beverages and operational supplies; maintain optimal par levels.
- Conduct regular inventory audits; analyze usage trends and implement loss‑prevention measures.
- Maintain asset register for china, glass, silver, and event equipment; track condition and replacement schedules.
- Team Development & HR Compliance
- Recruit, onboard, schedule, and develop salaried and hourly associates across multiple outlets.
- Deliver robust training programs, SOP rollouts, and ongoing skill development in partnership with Talent & Training teams.
- Conduct regular performance evaluations, coaching sessions, and corrective actions in accordance with HR policies.
- Promote a positive, inclusive culture focused on engagement, retention, and career growth.
- Guest Experience & Service Excellence
- Champion Hyatt's guest‑first philosophy, ensuring consistent, elevated service and cleanliness standards.
- Monitor feedback via surveys, online reviews, and third‑party audits; execute action plans to continuously improve key metrics.
- Act as liaison for VIP guests, sponsors, and partners; oversee service recovery for escalated concerns.
- Collaborate with Marketing and Events teams on experiential programming, activations, and community outreach.
- Event & Catering Leadership
- Work with Sales & Events teams to execute group functions and in‑venue activations that exceed BEO specifications.
- Coordinate staffing, menus, beverage packages, and service standards for all special events.
- Support the development of catering operations, including staffing software implementation and process optimization.
- Compliance, Safety & Facilities Maintenance
- Ensure full compliance with local, state, and federal regulations (wage & hour, liquor laws, health & safety).
- Implement and monitor safety protocols to minimize risk for guests and associates; oversee all required inspections and audits.
- Coordinate preventative maintenance and repair work orders with Engineering and external vendors; track completion.
- Administration & Reporting
- Prepare accurate financial, operational, and HR reports for Executive Leadership.
- Lead effective weekly management meetings with data‑driven follow‑ups.
- Maintain up‑to‑date venue information across menus, websites, reservation platforms, and collateral.
- Experience 2+ years of progressive leadership in multi‑outlet, high‑volume food & beverage environments (hotel, resort, premium entertainment venue, or multi‑concept restaurant group), including successful leadership of at least one new hotel or restaurant opening.
- Financial Acumen Demonstrated success managing P&L, budgeting, and cost controls with proven ability to drive profitability.
- Leadership Hands‑on coach who motivates diverse teams, resolves conflict, and builds high‑performance cultures.
- Technical Skills Expertise with POS, scheduling, inventory, and reservation systems; advanced MS Office skills.
- Compliance Strong knowledge of New York state and city liquor laws, health codes, wage & hour regulations, and safety standards.
- Physical Ability to stand/walk the venue for extended periods and lift up to 40 lbs.
- Schedule Flexibility Available to work evenings, weekends, holidays, and irregular hours as business or staffing demands.
- Growth and development tools and access to learning
- Robust PTO policies
- Medical/Dental/Vision Coverage
- 401k matching
- Employee Assistance Program
- Discounted products and services