The three-story rooftop concept features 360-degree views of the city, an outdoor all-season pool and a rooftop skybar. Each floor offers a different experience including a sophisticated cocktail bar and attractive live music but will stream together under one cohesive Japanese influenced concept.
Our Mission is simple. We are in the experience business. Our people first culture will inspire and empower our team to deliver moments that matter in an environment hyper focused on the guest experience. Together we will build a best-in-class hospitality experience.
The Food and Beverage Manager is responsible for overseeing all aspects of the food and beverage operations. You will be tasked with ensuring high-quality service, optimizing profitability, and maintaining customer satisfaction through effective management of staff, inventory, and resources.
Operations Management:
Oversee the day-to-day operations of the food and beverage department, including dining areas, bars, kitchens, and banquet facilities.
Develop and implement policies, procedures, and standards to ensure efficient and consistent service delivery.
Monitor and evaluate service quality, guest satisfaction, and staff performance, making adjustments as necessary to meet or exceed established standards.
Coordinate with other departments, such as housekeeping, front office, and sales, to ensure seamless integration of food and beverage services with overall guest experience.
Staff Supervision and Training:
Recruit, hire, train, and supervise food and beverage staff, including servers, bartenders, chefs, and kitchen staff.
Provide ongoing training and development opportunities to enhance staff skills and knowledge in areas such as customer service, food safety, and upselling techniques.
Conduct regular performance evaluations and provide feedback, coaching, and recognition to motivate and retain high-performing employees.
Menu Development and Pricing:
Collaborate with chefs and culinary teams to develop innovative and appealing menus that meet guest preferences, dietary requirements, and budget constraints.
Monitor food trends, market conditions, and competitor offerings to identify opportunities for menu enhancements and pricing adjustments.
Analyze sales data and customer feedback to assess menu performance and make data-driven decisions to optimize profitability and customer satisfaction.
Inventory and Cost Control:
Manage food and beverage inventory levels, ordering, and purchasing to minimize waste, optimize stock levels, and control costs.
Negotiate contracts with suppliers and vendors to ensure competitive pricing and quality standards.
Implement inventory management systems and procedures to track usage, monitor variances, and prevent shrinkage or loss.
Health and Safety Compliance:
Ensure compliance with food safety, sanitation, and health regulations set forth by local, state, and federal authorities.
Conduct regular inspections of facilities, equipment, and processes to maintain cleanliness, hygiene, and safety standards.
Train staff on proper food handling, storage, and sanitation practices to minimize the risk of food-borne illnesses and ensure a safe working environment.
Financial Reporting and Analysis:
Prepare and analyze financial reports, budgets, and forecasts related to food and beverage operations.
Monitor revenue, expenses, and profitability metrics to identify trends, opportunities, and areas for improvement.
Implement strategies to maximize revenue, minimize costs, and optimize profit margins while maintaining high-quality standards and guest satisfaction.
What You'll Need:
Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
Previous experience in food and beverage management or related roles within the hospitality industry.
Strong leadership, communication, and interpersonal skills.
Excellent organizational and problem-solving abilities.
Knowledge of food and beverage trends, industry regulations, and best practices.
Proficiency in computerized systems for inventory management, POS systems, and financial analysis.
There’s a new girl in town, she goes by the name of Valerie.
She provides guests with memorable experiences that go beyond dinner and a show. Thoughtful mixology and chef curated offerings paired with celebrated musicians and artists blend together to create an immersive experience. The design and ambience will evoke feelings of nostalgia by playing on elements of the past including jazz music, theatrical performances, and magic.
