Director Of Food And Beverage

The Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 39 hotels and six residences in 23 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development and is a member of the Jardine Matheson Group.

The Hotel

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Located in Columbus Circle’s Deutsche Bank Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the shops of Columbus Circle.

Scope of Position

The Director of Food and Beverage is responsible for overseeing all aspects of the Food and Beverage operations at the hotel. This position requires a strategic leader with a deep understanding of beverage and culinary trends, exceptional management skills, and a commitment to delivering a high-quality dining experience for hotel guests and customers. The Director of F&B will collaborate with various departments to ensure seamless operations and contribute to the overall success and reputation of the Mandarin Oriental, New York

The Director of Food and Beverage is responsible for the overall daily Food and Beverage operation, including and not limited to MO Lounge and the Gallery, IRD, and Banquets, budgeting, maintenance of quality standards, Sales & Marketing, training, and performance management of all colleagues.

Organizational Structure

The Director of Food & Beverage will report directly to the Hotel Manager. The functional leadership positions of Assistant F&B Director, Director of MO Lounge, Banquets, and IRD, will report to the Director of Food & Beverage.

Essential Duties and Responsibilities:

• Business and Strategic Planning:
• Develop and implement a comprehensive Food and Beverage strategy aligned with the hotel’s overall goals and guest expectations.
• Be creative and innovative with the ability to think outside the box and approach all issues with a completely fresh approach.
• Stay current with local hotel luxury industry trends and market demands to enhance the hotel’s Food and Beverage offerings and maintain a competitive edge.
• Operational and Financial Management:
• Oversee the day-to-day operations of all Food and Beverage outlets, including MO Lounge and the Gallery, IRD, and Banquets.
• Monitor and maintain high standards of service, cleanliness, and presentation in all F&B front and back of house areas.
• Develop and manage the annual F&B budget, ensuring financial goals are met while maintaining high-quality standards.
• Implement cost control measures and monitor expenses to maximize profitability
• Review and approve departmental payroll to ensure compliance with budget
• Menu Development:
• Work closely with the Executive Chef and other leaders to create and regularly update innovative and diverse menus for breakfast, lunch, dinner, and afternoon tea that cater to the preferences and dietary needs of guests and customers, ensuring menus reflect local industry and competitive market trends
• Ensure menu offerings and pricing are competitive and reflect the quality and standards expected of Mandarin Oriental Hotel Group
• Beverage Program:
• Curate a well-balanced and diverse selection of beverages including specialty cocktails, wines, spirits, beers, and non-alcoholic offerings
• Create a comprehensive beverage menu that complements and pairs well with the food offerings, considering the preferences of the target audience and the overall theme of the hotel and brand.
• Develop a wine list with a variety of options, considering different grape varietals, regions, and styles
• Maintain and update the beverage menu seasonally to incorporate new and seasonal ingredients.
• Properly train colleague on beverage and wine offerings and recommendations to guest and customers
• Inventory and cost management
• Sales & Marketing:
• Collaborate with Sales and Marketing on special initiatives and promotional events ensuring maximum traction and exposure
• Promote menus and cocktail offerings at the hotel to internal and external customers
• Leadership and Development:
• Help Recruit, train, and manage a skilled and motivated F&B management team
• Foster a positive and collaborative work environment, encouraging professional development and growth challenging the team to elevate the service at every opportunity
• Guest and Customer Relations:
• Build strong relationships with internal and external customers obtaining feedback to continually improve dining experiences offered at the hotel.
• Address guest and customer concerns promptly and strive to exceed expectations in service and offerings.
• Quality Management:
• Enforce Forbes and LQA standards and ensure colleagues are performing to those standards.
• Develop quality improvement plans based on guest and customer feedback, internal audits, LQA and Forbes audits and to address guest and customer feedback
• Ensure colleagues continuously review and discuss guest and customer feedback and ensure teams is accountable.
• Banquet and Event Planning and Execution:
• Collaborate with the Catering Team and coordinate the execution of private events, weddings, and other special occasions, ensuring all events meet MOHG standards for service and quality.
• Compliance and Safety:
• Ensure compliance with health and safety regulations, as well as food handling and sanitation standards.
• Ensure adherence to all liquor liability laws and regulations
• Manage the FLHSS process as it relates to Food and Beverage

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice.

Minimum Qualifications:

• Minimum 5 years of Food and Beverage in a senior management role in luxury hospitality is highly preferred, with a prove track record of success
• Previously experience as Director of Food & Beverage is highly preferred.
• Previous experience in a Unionized environment with a strong understanding of the IWA and local labor laws is highly preferred
• Must have strong understanding of Food and Beverage financials including cost and par controls
• Must have strong established vendor relationships and ability to develop new relationships as necessary to meet the demands of the operation
• Must have strong attention to detail and approach all issues with a fresh perspective
• Must be able to work a flexible schedule including nights, weekends, and holidays
• Ability to clearly and pleasantly communicate with guests, customers, and all colleagues, both in person and on the telephone.
• Proficient computer knowledge of Microsoft Word, Excel, Power Point, and POS systems.

Salary: $135,000 to $155,000

It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company. Employees or applicants should direct requests for accommodation to Director of Human Resources.