Red Thread Hotels Jobs in Usa

Food and Beverage Manager

• New York, NY, USA
• Full-time
• Job-Category: Food & Beverage
• Job Type: Permanent
• Job Schedule: Full-Time

Company Description

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Job Description

The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.

Compensation: $82,000.00 - $85,000 Annual Salary Plus bonus

Responsibilities

• Floor presence during shift, greeting and interacting with guests
• Perform daily inspection for readiness according to standards
• Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards
• Responsible for maintaining the highest standards of service and ambiance
• Supervision of tabletop presentation for meal service.
• Supervise and direct service
• Handle guest complaints in the most diplomatic manner
• Ensure food quality and 100% customer satisfaction
• Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing)
• Maintaining inventory of equipment, linen and other supplies
• Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions
• Monitoring and controlling Micros system in appliance to guest checks and hotel reports
• Monitor speed of service and exercise quality control for both food and beverage
• Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals
• Increase knowledge of the industry trends
• Maintain safety by adhering to stated safety policies and handle guest and employee accidents
• Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
• Relay any outlet maintenance needs to the Engineering Department by work order program
• Keep storerooms in a state of readiness, cleanliness and tidiness
• Promote and maintain good employee relations between service kitchen and dining room
• Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train
• Wine list development
• Responsible overall for the delivery of wine service
• Progressive and ongoing staff education
• Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item
• Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons
• Ethical duty to work with the taste preference and budget parameters of the patron
• Maintenance of all wine lists and menus

Qualifications

• A college degree is preferred
• Freestanding restaurant experience necessary or luxury hotel experience a plus
• Strong food/wine and liquor knowledge
• Excellent customer service skills
• Clear concise written and verbal communication skills in English, second language is an asset
• Must be proficient in Microsoft Office, namely Word and Excel
• Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail
• Ability to meet deadlines, work under pressure and work independently
• Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts
• Ability to handle multiple tasks
• Strong leadership skills and the ability to motivate people
• Complete knowledge of P.O.S system
• Ability to calculate/analyze data
• Basic business math and accounting skills
• Attention to detail and strong sense of urgency
• The ability to think ‘out of the box’ and see the big picture
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

• Oversee daily food and beverage operations, ensuring smooth service flow and addressing any disruptions in real-time
• Conduct daily checks on stock levels for food, beverages, and supplies, placing orders as needed to avoid shortages
• Create and manage staff schedules to ensure proper coverage during peak and off-peak hours
• Operate as a working member of the food & beverage team to provide coverage and days off for restaurant management & supervisors
• Monitor team performance, provide coaching and feedback to maintain service quality.
• Conduct daily briefings or training sessions to ensure team members understand specials, promotions, or new procedures.
• Handle payroll and administrative duties
• Field guest challenges and develop solutions
• Operate within budget and reach or exceed financial targets; keep track of cover, revenues, and other F&B metrics
• Ensure adherence to local health and safety regulations, alcohol service laws, and company policies
• Other duties as assigned
  
  

• High School Diploma or equivalent required
• College degree preferred
• 4 years of F&B management experience required
• 2 years of hotel industry experience preferred
  
  

• In-depth understanding of local health codes, and food handling best practices
• Knowledge of menu design, portion control, and pricing strategies to maximize profitability
• Familiarity with wine, spirits, and beverage pairings, including inventory management and mixology
• Expertise in front-of-house and back-of-house operations, including scheduling, staffing, and workflow optimization
• Proficient in budget management, forecasting, profit/loss analysis, and controlling food and labor costs
• Strong ability to motivate and lead teams, fostering collaboration and accountability.
• Adept at addressing and resolving customer and employee concerns swiftly and professionally
• Skilled in creating exceptional guest experiences through personalized service and attention to detail
• Experienced in using POS systems, inventory management software, and scheduling tools
• Effective at prioritizing tasks, delegating responsibilities, and maintaining efficiency during high-volume periods
• Capable of overseeing multiple functions simultaneously in a fast-paced environment
• Strong ability to identify operational issues and implement effective solutions quickly
• Ability to align food and beverage operations with broader organizational goals and customer expectations
• Able to adjust to changing business needs, such as menu trends, staff shortages, or fluctuating customer demands
• Ensures accuracy in food preparation, presentation, and service while maintaining compliance with standards
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass
• Other company perks
  
  

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

The all-new, vibrant 'Alohilani Resort Waikiki Beach blends indoor and outdoor luxury to elevate the experience of Oahu resorts. Every space has been envisioned by award-winning design firm, Rockwell Group. Fresh, welcoming and relaxing, it's an oasis of tranquility in the heart of Waikiki.

Experience our spacious, welcoming lobby and captivating 280,000 gallon Oceanarium unique to Honolulu resorts. Coming soon, the destination pool deck with private cabanas will offer a saltwater infinity pool, a shallow-water pool and club for kids, and a pool bar that seamlessly transitions from day to night. With a location steps from Waikiki Beach, it's where Hawaii vacations turn moments into memories.

Our resort is proudly named in honor of Queen Lili'uokalani, the last reigning monarch of the Hawaiian Kingdom. Beloved by her people, she was a music composer, an author and an ardent supporter of her culture. Her spirit is infused into the resort, which shares the same privileged location as her beachside home Ke'alohilani, meaning the royal brightness. Welcome to a fresh perspective on resorts in Waikiki. 'Alohilani Resort Waikiki Beach.

The Room Attendant (Full-Time) is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

• Thoroughly clean guestrooms according to standards.
• Complete all pre-cleaning duties, including but not limited to, guest supplies, cleaning supplies, and linen for housekeeping cart set-up.
• Remove all trash and dirty linen from guestrooms and hallways.
• Keep all hallways, public areas and closets clean, neat and vacuumed
• Restock housekeeping cleaning cart for next day's use.
• Replenish chemical bottles.
• Report all missing items from room (i.e., irons/boards, hair dryers, etc.) to Housekeeping Supervisor/Manager.
• Report any maintenance repairs immediately to Housekeeping Supervisor/Manager.
• Handle items for \"Lost and Found\" according to the standards.
• Ensure overall guest satisfaction.

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

Getting a job is just the beginning. Finding a place where you belong is what truly matters. Who you are and what you do makes a difference at Drury Hotels. There's a place for you here today and tomorrow.

Just as our guests deserve more, so do you deserve more. Be valued for what you do and who you are ... and well compensated for all you accomplish.

Incentives - Quarterly bonuses up to $3200/year (we succeed together!) based on hotel results

Work-life-balance Flexible scheduling, paid time off, hotel discounts and free room nights

Career growth - Mentorship, cross-training, development plans, management training, and more-over 200 internal promotions this year

Health and well-being - Medical, dental, vision, prescription, life, disability and Team Member Assistance Program

Retirement - Company-matched 401(k)

Award-winning - Ranked among Forbes' Best Midsize Employers (2024)

Basic Function & Job Duties:

Performs a variety of laundry duties to provide clean and sanitary linens and terry for our guests including but not limited to washing, drying, sorting, folding and inspecting items for wear and tear and stains. Ensures laundry area is kept clean and organized, maintains stock and inventory. May be asked to assist cleaning rooms/public space when needed.

Ensures an exceptional guest experience by providing courteous, friendly guest service through discovering and responding promptly and efficiently to inquiries, requests and complaints with a +1 Service Attitude. Contributes to maintaining a positive work environment at all times for our diverse team and guests.

General Knowledge, Skill and Ability:

Requires the ability to follow verbal directions. Requires thorough knowledge of laundry procedures as well as laundry supplies. Requires ability to work with a variety of chemicals and detergents. Requires the ability to work without direct supervision.

You will join the Central Reservations teama passionate group of professionals dedicated to delivering exceptional service and personalized guest experiences. Reporting to the Reservations Manager, this role collaborates closely with Sales, Front Office, and other operational departments to ensure seamless booking processes and outstanding guest satisfaction from the very first interaction.

As a Senior Coordinator, you will be the first point of contact for guests booking their stay with Rosewood. You will handle inbound calls and emails, manage reservation details, and provide tailored recommendations with warmth and professionalism. Your role is essential in creating a memorable first impression and ensuring every guest feels valued and cared for from the moment they reach out.

Supervise the reservations team and oversee daily reservation operations, ensuring service excellence and efficiency across all booking channels.

Manage and support reservation systems administration, maintaining accurate configurations, inventory controls, and rate integrity.

Handle inbound sales calls and reservation inquiries with professionalism, converting opportunities into confirmed bookings while delivering exceptional guest service.

Monitor and uphold departmental performance standards for reservation handling, ensuring consistency with service expectations and operational procedures.

Prepare and analyze performance reports to track key reservation metrics, identify trends, and support informed operational decision-making.

Provide coaching, guidance, and quality assurance to reservation agents, fostering continuous improvement and a culture of service excellence.

Ensure all reservation interactions reflect Rosewood's philosophy of Relationship Hospitality, delivering personalized and attentive guest experiences.

At least one year of experience in reservations, ideally within a luxury or ultra-luxury hotel environment.

Fluent in spoken and written English; additional languages are a strong advantage.

Detail-oriented, organized, and able to prioritize tasks while maintaining accuracy and speed.

A clear thinker who remains calm under pressure and solves problems with sound judgment.

A collaborative team member who also works well independently, maintaining a positive and respectful attitude.

Confident using hotel reservation systems with a talent for suggestive selling.

Committed to guest confidentiality and able to handle sensitive information with care.

Physically able to perform the role's requirements and communicate effectively with guests and colleagues.

At Rosewood Hotel Group, your voice is heard and valued. We encourage associates to be themselves rather than fit into a fixed culture, and this philosophy shines through in our commitment to honoring the history, culture, and geography of our destinations. We are dedicated not only to building genuine, long-lasting relationships but also to transforming them. Our Diversity, Equity, and Inclusion (DEI) strategy helps bring these principles to life.

Black Bass Hotel is a hospitality company located in the charming town of Lumberville, Pennsylvania, offering an exceptional dining and lodging experience. Known for its rich history and picturesque setting on the Delaware River, the hotel attracts guests seeking elegance and high-quality service. Our team is committed to maintaining the highest standards in culinary excellence and personalized guest experiences. Black Bass Hotel proudly serves as a unique destination for both locals and visitors.

This is a full-time, on-site role for a Sous Chef, located in Lumberville, PA. The Sous Chef will assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating, ensuring the highest culinary standards. Responsibilities include supervising kitchen staff, managing inventory, maintaining cleanliness, and ensuring food safety compliance. The Sous Chef will also collaborate on menu development, contribute to staff training, and ensure the efficiency of kitchen operations to support an exceptional dining experience.

• Strong culinary skills, including food preparation, cooking techniques, and plating
• Experience in kitchen operations, staff supervision, and inventory management
• Knowledge of food safety regulations and kitchen hygiene best practices
• Creativity and collaboration experience for menu development
• Proficiency in time management and multitasking under pressure
• Dedication to quality, attention to detail, and presentation standards
• Experience in a hospitality or fine dining environment preferred
• Culinary training or certification is a plus but not required

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary school graduate preferred
• One to two years of experience in a commercial kitchen preferred
• Serv Safe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication skills in English - Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Responsible for managing, coaching, correcting employees, maintaining a positive atmosphere & upholding standard
• Assist in interviewing, selection, training and retention of employees
• Produce weekly schedules according to budget and forecasted numbers
• Responsible for the financial success of the operation
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling and hygiene standards
• Manages inventory and purchases food and supplies
• Complete and assign daily preparation lists
• Communicate with Director of Outlets & Beverage as needed regarding inventory, ordering and menu details such as pricing information
• Ensures customer satisfaction with all aspects of the restaurant and dining experience
• Other duties as assigned
  
  

• 2 years of management experience in a Food Service environment required
• Hospitality management related degree preferred
  
  

• Knowledge of purchasing, scheduling and payroll systems required
• Proficient with Microsoft Office Suite or related software
• Proficient written and verbal communication skills English skills, Spanish a plus
• Knowledge of food handling, safety and other restaurant guidelines
• Strong analytical and problem-solving skills
• Excellent time management skills
• Strong supervisory and leadership skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to delegate work to others
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Ensure that all guests are served in a timely and professional manner
• Ensure tables are set, condiments are stocked and menus are clean and updated
• Stack and polish glassware and silver
• Use sales techniques to suggest additional items and enhance the guest experience
• Provide alcoholic beverage service to guests as well as non-alcoholic and hot beverages
• Operate POS system and handle cash/credit transactions
• Expedite food from kitchen to guest while maintaining cleanliness of serving equipment
• Maintain positive communication with service and kitchen staff; Make manager aware of guest’s comments and complaints
• Participate in daily cleaning operations for the restaurant, which can include checking bathrooms are clean, mopping, sweeping, vacuuming
• Other duties as assigned
  
  

• High School diploma or GED preferred
• One year prior guest service experience is preferred
• TIPS Certification preferred
  
  

• Strong knowledge of food and beverage menus, including ingredients and preparation methods
• Proficient knowledge in computer programs such as Microsoft Office or POS systems preferred
• Excellent customer service skills with a friendly and professional demeanor
• Ability to take accurate orders and communicate them effectively to the kitchen
• Strong multitasking skills to handle multiple tables and guest requests efficiently
• Knowledge of proper food handling, sanitation, and safety regulations
• Ability to recommend menu items and upsell food and beverage options
• Proficiency in using point-of-sale (POS) systems for order entry and payment processing
• Strong communication and active listening skills for guest interactions
• Ability to work in a fast-paced environment while maintaining attention to detail
• Effective problem-solving skills to handle guest concerns and special requests
• Basic math skills for processing payments and handling gratuities accurately
• Physical stamina to stand, walk, and carry trays for extended periods
• Ability to work collaboratively as part of a team to ensure smooth service flow
• Flexibility to work varied shifts, including nights, weekends, and holidays
• Ability to communicate and follow oral or written directions in English
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Ensure that all guests are served in a timely and professional manner
• Ensure tables are set, condiments are stocked and menus are clean and updated
• Stack and polish glassware and silver
• Use sales techniques to suggest additional items and enhance the guest experience
• Provide alcoholic beverage service to guests as well as non-alcoholic and hot beverages
• Operate POS system and handle cash/credit transactions
• Expedite food from kitchen to guest while maintaining cleanliness of serving equipment
• Maintain positive communication with service and kitchen staff; Make manager aware of guest’s comments and complaints
• Participate in daily cleaning operations for the restaurant, which can include checking bathrooms are clean, mopping, sweeping, vacuuming
• Other duties as assigned
  
  

• High School diploma or GED preferred
• One year prior guest service experience is preferred
• TIPS Certification preferred
  
  

• Strong knowledge of food and beverage menus, including ingredients and preparation methods
• Proficient knowledge in computer programs such as Microsoft Office or POS systems preferred
• Excellent customer service skills with a friendly and professional demeanor
• Ability to take accurate orders and communicate them effectively to the kitchen
• Strong multitasking skills to handle multiple tables and guest requests efficiently
• Knowledge of proper food handling, sanitation, and safety regulations
• Ability to recommend menu items and upsell food and beverage options
• Proficiency in using point-of-sale (POS) systems for order entry and payment processing
• Strong communication and active listening skills for guest interactions
• Ability to work in a fast-paced environment while maintaining attention to detail
• Effective problem-solving skills to handle guest concerns and special requests
• Basic math skills for processing payments and handling gratuities accurately
• Physical stamina to stand, walk, and carry trays for extended periods
• Ability to work collaboratively as part of a team to ensure smooth service flow
• Flexibility to work varied shifts, including nights, weekends, and holidays
• Ability to communicate and follow oral or written directions in English
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Employee Ski Pass
• Other company perks