F&B Director - Hudson Hotel

Property Name
Hudson Hotel New York
Job Title
F&B Director - Hudson Hotel
New York-New York City
Company Name
new york
Management Position
Bonus Pay
Position Categories
F&B - Food & Beverage


Morgans HoteI Group is proud to be a perpetual pioneer in the hospitality industry. Founded in New York City in 1984, Morgans is recognized worldwide as the originator of the boutique hotel concept. By constantly refining basic ideas and always striving to reinvent the hotel experience, Morgans Hotel Group has created a number of breakthrough concepts that have revolutionized the industry. With twelve properties in its worldwide portfolio, Morgans is a market-leader that is poised for growth. Our design-driven approach to reinventing the traditional hotel space has made Morgans a sought after brand for guests and owners alike. Join our trend-setting team of top operators whose driving purpose is to create engaging and dynamic guest experiences for all who enter!


Job Purpose:

Under the general guidance of the General Manager, the Food and Beverage Director is�responsible for supervising and directing all property food and beverage operations, while maintaining a profitable Food and Beverage department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Duties & Functions:
* Establish, monitor and manage budgeted revenue and net operating income. Assures that the budgeting process is performed accurately and efficiently
* Develop and implement action items and provide support and guidance in each restaurant/bar/outlet to achieve or exceed budgeted revenue and net operating income goals
* Ensure that labor and expense guidelines are adhered to in order to maintain budgeted expenses
* Institute and monitor service and/or product upgrades in order to maintain the company’s competitive edge
* Establish and enforce MHG/property specific Standard Operating Procedures
* Promote guest satisfaction throughout the operation
* Implement repeat guest recognition programs to build loyalty to the operation
* Promote inter-company business relations and shares best practices
* Distinguish us as the industry leaders that continually improve to maintain our cutting edge
* Act as a liaison between the community and the Food and Beverage operation
* Supervise and provide leadership to all Food and Beverage personnel
* Respond to guest complaints in a timely manner
* Monitor industry trends, take appropriate action to maintain competitive and profitable operations
* Work with other Executive Committee members and keep them informed of Food and Beverage issues as they arise
* Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
* Coordinate and monitor all phases of Loss Prevention in the Food and Beverage department
* Prepare and submit required reports in a timely manner
* Organize and conduct department meetings on a regular basis
* Monitor quality of service and product
* Initiate menu planning and preparation
* Ensure compliance with all local liquor laws, and health and sanitation regulations and all other Food and Beverage related life/safety and other legal compliance in accordance with federal and local laws
* Ensure the training of department heads on SOP’s, report preparation, technical job tasks
* Select, train and develop personnel within the department.� Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Morgans Hotel Group policies

Specific Job Knowledge & Skills:
* High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
* Two to three years experience in overall Food and Beverage operation as well as management experience
* Culinary, sales and service background required
* Licenses or Certificates:� Ability to obtain and/or maintain any government required licenses, certificates or permits
* For Union properties only: Must possess a minimum of three� (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment.� Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements� (will be subject to a skill test during interview process)
* Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
* One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
* For Union properties only: Must possess a minimum of three� (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment.� Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements� (will be subject to a skill test during interview process)
* Ability to multitask, work in a fast paced environment and have a high level attention to detail
* Strong verbal and written communication skills in English
* Maintain positive and productive working relationships with other employees and departments
* Ability to work independently and to partner with others to promote an environment of teamwork
* Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

Physical Abilities:
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
* Stand, sit, or walk for an extended period of time or for an entire work shift
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping
* Requires manual ability to use, carry, and operate all necessary equipment

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.� This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.� Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.� The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.


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