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Be 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 and stylish Rose Club, 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.

The Champagne Bar 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 Champagne Bar Manager will lead a management and service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.

Compensation: $80,000.00 - $90,000.00 - Annual Salary

Responsibilities

• Floor presence during shift, greeting and interacting with guests.
• Perform daily inspection of restaurant 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.
• Responsibility 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.
• Relate any outlet maintenance needs to the Engineering Department by work order program.
• Keep storerooms in a state of readiness, cleanliness and tidiness.
• Promote and maintains 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 lists development.
• Work is in the area of wine procurement, storage, and wine rotation.
• 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.

• A college degree is preferred.
• Freestanding restaurant experience necessary or luxury hotel 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.
• Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet. Oversee restaurant operations.
• Coordinates with the Director of Outlets, plans and actions to achieve improved operations, overcome deficiencies, and institute necessary changes.
• 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.
• Focus on quality and revenue as the primary path to profits.
• Articulate ideas and concepts easily and express point of view with confidence.
• 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

All your information will be kept confidential according to EEO guidelines.

Visa Requirements: Must be legally authorized to work in the United States.